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SUMMER (WARM SEASON) VEGETABLES

SUMMER (WARM SEASON) VEGETABLES. Summer or warm season vegetables need: sunshine (long hot days) warm soil warm air In order to: grow and mature develop sugar develop flavor. For warm season vegetables, cold temperatures mean: no germination no flowers

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SUMMER (WARM SEASON) VEGETABLES

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  1. SUMMER(WARM SEASON) VEGETABLES

  2. Summer or warm season vegetables need: sunshine (long hot days) warm soil warm air In order to: grow and mature develop sugar develop flavor

  3. For warm season vegetables, cold temperatures mean: no germination no flowers slow growth no fruit no flavor

  4. What is in season? • Lima Beans • Okra • Peppers • Summer Squash • Tomatoes • Corn • Cucumbers • Eggplant • Green beans • Jimaca

  5. CORN

  6. CORN • Varieties Yellow Black White Red Blue Baby Multi-colored • New varieties are extra sweet. • Sugar converts to starch after harvesting.

  7. BLACK CORN-PERU RED CORN ANCIENT CORN MULTI-COLORED BLUE CORN WHITE CORN

  8. CORN • Cooking • Boiling – 3 to 5 minutes • Roasting • Grilling • Baking • Commonly eaten on the cob in US.

  9. CORN • CULTURE • Mexico – 7,000 YEARS OLD • Thai – corn ice cream • Hispanic – masa, tamales, arepas, tortillas • US southern – corn meal, corn bread, corn fritters • New England – corn chowder, corn pudding • Italy (north) - Polenta • Animal fodder

  10. MAYAN CORN MASK INDIAN CORN

  11. EVERYBODY LOVES CORN

  12. CUCUMBERS

  13. LEMON CUCUMBERS

  14. ARMENIAN CUCUMBER JAPANESE CUCMBER

  15. WHITE CUCUMBERS ENGLISH (BURPLESS) CUCUMBERS PICKLING CUCUMBERS

  16. CUCUMBERS • Native to India • Commonly eaten raw – can be cooked • Peeled or unpeeled • 3 Basic Types • Slicing or Salad • Pickling • Gherkins

  17. CUCUMBERS • Commercial – wax coating • Shriveled ends = old • Bitter taste – growing conditions • Larger cukes = more seeds • Remove seeds & gel • More digestible for some • Prevents watering down dish

  18. SNAP BEANS(GREEN BEANS)

  19. SNAP/GREEN BEANS • Varieties • Edible pod beans • Snap • Green • Purple • turn green when cooked

  20. SNAP BEANS • Golden • Wax • Look waxy • Don’ taste it

  21. SNAP BEANS • Romano • Italian • Thicker,flatter • Haricot Vert • Filet beans • Pencil-thin

  22. PEPPERS(CHILES)

  23. Varities Sweet Bell Pimiento Banana Italian Hot Chile Jalapeno Serrano Tabasco Cayenne Hungarian Wax PEPPERS

  24. Capsaicin Heat Veins and seeds Not the walls Scoville Heat Units Measure of heat Jalapeno 2,500 to 4,000 Tabasco 60,000 to 80,000 Color not a factor

  25. OKRA

  26. OKRA • Varieties • Green • Red • White

  27. OKRA OKRA FLOWER HIBISCUS FLOWER

  28. OKRA • Large pods are tough • Does not store well • Toughens • Loses color • Came from Africa on slave ships. • Called “Lady Fingers”

  29. OKRA • Usually served hot • Sticky juice – cooked • Acts as thickener • Described as • Slimy • Ropy

  30. OKRA • Popular in: • India • Africa • Caribbean • Southern US • Cajun • Creole Sti

  31. OKRA • Cooking • Boil • Braise • Steam • Saute • Microwave • Fry • Southern US – dipped in cornmeal

  32. TOMATOES

  33. TOMATOES • Varieties • Over 500 • Wide range of shapes, sizes, colors • 3 Categories • Cherry Tomatoes • Round/Slicing Tomatoes • Plum/Paste Tomatoes

  34. TOMATOES • Heirloom • Old, non hybrid varieties • Hybrid • A cross between 2 genetically different plants • Specialty • Different or unusual – might be a heirloom or a hybrid

  35. TOMATOES • Never refrigerate tomatoes – flavor loss • Exceptions: extreme heat, over ripe • Ripen in a brown bag out of sunlight • Vitamin A content determined by color • Orange – most • Red and yellow • White – the least • Nutrients in the gel around the seeds

  36. TOMATOES • Native to South America • Believed poisonous until 1700’s • In the top 5 favorite vegetables in US • Each American eats 20 lbs. of fresh tomatoes annually, plus 70 lbs. of processed-ketchup, salsa, BBQ sauce • Not a vegetable – a fruit • Lycopene & beta carotene give red tomatoes their color

  37. TOMATOES • Southern US favorite • Fried Green Tomatoes

  38. EGGPLANT

  39. EGGPLANT • Varieties • Color • Purple-black • Green • Pink • White • Yellow • Orange

  40. EGGPLANT • Shapes • Oval • Oblong • Round

  41. TURKISH EGGPLANT CHINESE EGGPLANT VIETNAMESE EGGPLANT

  42. AFRICAN EGGPLANT ROSA BIANCA – ITALIAN EGGPLANT AMERICAN EGGPLANT INDIAN EGGPLANT

  43. THAI EGGPLANT

  44. EGGPLANT • Name • Early fruit small, white, round • Culture • India or maybe China • Eggplant Parmigiana – Italy • Caponata – Italy • Ratatouille – France • Moussaka – Greece • Baba Ghanoush – Middle East

  45. EGGPLANT • Cooking • Never eaten raw • Cook thoroughly • Spongy texture • Soaks up oil • Cook quickly-hot pan • Salt and press prior to cooking • May remove bitterness

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