Alien Vegetables?

by Mark R. Vogel

How often has this happened to you: You go food shopping. You're planning out the week's meals in your head. You enter the produce aisle and feel overwhelmed by the bewildering array of vegetables. You want to try something different.

Something other than the usual potatoes, carrots, broccoli, green beans, etc. You peruse the selections, pick up something strange looking and say to yourself, "what the heck do I do with this?" put it back in exasperation and stick with one of the old stand bye. You are not alone.

There are a dazzling number of vegetables accessible to today's consumer. Vegetables are not only one of the healthiest foods on the planet, but because of the great multitude available, they are one of the best ways to add variety to your hackneyed dishes. But of course you need to know what those odd looking creatures are and "what the heck to do with it."

I've listed a number of vegetables, (and ideas for using them), that are fairly common in most supermarkets, but still somewhat foreign to the average home cook.

SWISS CHARD

Swiss chard is a large leafy green vegetable with pronounced white or red stalks, (depending on the variety), that is available year round. It is a member of the beet family. If you're tired of sautéed spinach or escarole, give Swiss chard a try.

Rinse it very well and cut the leaves off the stems. The stem narrows as it reaches the top of the leaves. You can leave a few inches of the narrow end of the stem. Sauté it in oil until the leaves start to wilt.

Then add chopped garlic and sauté one more minute. Then add some brandy, cognac, and/or a little chicken stock. About four ounces or so. Then cover it and allow the liquid to steam to facilitate the rest of the cooking. Some people use the leaves raw in salads and cook the stems much like you would asparagus.

WHITE ASPARAGUS

Speaking of asparagus, have you ever had "white" asparagus? It's the same vegetable as green asparagus only grown underground to restrict it's exposure to sunlight and thus, prevent the development of chlorophyll. It is available late winter through late spring.

The stems of white asparagus are tougher than the green variety and must always be peeled. Cut off about a half inch of the bottom end of the stem as well. Simmer it in water seasoned with salt, lemon and butter until it is fork tender.