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Veggie Stories
Short stories* on the history and nutrition of many of the vegetables found in the baskets at Downtown Grocery! For example, did you know that the word tomato derives from the ancient Mayans?
*Note: Vegetable stories are derived from the book "From Asparagus to Zucchini - a Guide to Cooking Farm-Fresh Seasonal Produce" (Third Edition) written by the Madison Area Community Agriculture Coalition. Jones Books, Madison, WI, Copyright 2004. The book is available for your purchase at Downtown Grocery!
Asparagus Asparagus officinalis
Asparagus is one of the very first spring messengers of the garden and stands alone in its unique and simple gourmet qualities. It has been used since ancient times in many parts of the world. Its name is most likely derived from the Persian word asparag, meaning ‘Sprout.’ The Greek word asharagos means ‘long as one’s throat, and in England during the 18th century it was known as ‘sparrow grass.’ Very popular as a culinary delight, it is also a nutritional winner. Raw asparagus ranks high in vitamins A, C, B-complex and is also rich in minerals from the soil, particularly potassium and zinc.
Basil Ocimum bacilicum
Basil, an annual herb is know to the cultures of Greece, Italy and the Near East. Believed to have originated in India, it was believed to be viewed as a holy plant, grown around shrines and temples. Basil is commonly known form its primary role in tomato sauces, pesto and salad dressings. Like tomatoes, they thrive in the heat of the summer. Basil is flexible, create you own variations!
Bean Phaseolus vulgaris
Beans are indigenous to Central America and the Andean regions of South America.Snap, string and stringless are among the most popular. Nutritionally, this early fresh phase of the bean is not as high in protein has its mature relative, the dried bean. It’s worthwhile amounts of vitamins A, B1, and B2, calcium and potassium add to summer’s wealth of health. The high protein content makes dried beans an excellent complement any meal and a staple for vegetarians.
Beet Beta vulgaris
Beets are high in nutrients, such as vitamins A and C and also the carotenes. If you are using your beet greens, you also get generous portions of vitamin C, calcium and iron. The joy of beets does not end there. Beets are long-storing, sweet and delicious as well as colorful. Ahhh, beets! The beetroot is perhaps the most controversial of the common garden vegetables.
Broccoli Brassica oleracea
Broccoli has evolved from wild cabbage varieties growing along the coasts of Europe and was first cultivated by the ancient Romans. Broccoli’s most recent rise to popularity is attributable to its great nutritional makeup. When fresh and not overcooked, broccoli is loaded with vitamins A and C, calcium, potassium and iron. It’s anti-cancer enzyme is called sulforaphane.
Cabbage Brassica oleracea var. capitata
Perhaps the most globally cultivated of all the plants in the brassica family, it is eaten in almost every country around the world. Available in many varieties, it adapts to many climes and altitudes. It has significant amounts of vitamins A and C as well as calcium, potassium and magnesium. It has been used medicinally for centuries. It is considered a beneficial digestive aid and intestinal cleanser.
Carrot Daucus carota
The carrot belongs to the umbeliferae family. Some of its relatives are parsley, dill, cliantro, celery and the roadside week, Queen’s Anne lace. Originating in Asia, it was first eaten by the hill dwellers of Afghanistan. The earliest varieties were purple and pale yellow. They are very high in vitamin A and beta carotene, the substance responsible for their orange color. The carrot is also high in fiber, calcium, potassium and other trace minerals.
Cauliflower Brassica oleracea var. botrytis
Another member of the versatile family brassica olercea, the most edible portion of the cauliflower heads is the undeveloped flower buds. If left to continue to maturation, they soon form sprays of small yellow flowers and go to seed. Cauliflower offers significant vegetable protein, along with vitamins A, B-complex, C and E as well as a variety of mineral. Excessive cooking will destroy some B vitamins, most C and all E.
Celeriac Apium graveoleus rapaceum
Also known as celery roots, has an obvious but unusual kinship to the common celery. It is very popular in Europe, particularly Germany and France where stalk celery is rarely used. It was not uncommon in American cooking back in the 1800’s, but because eye appeal mattered more to American consumer, celeriac fell out of favor and use. Though making a strong comeback, celeriac is still largely unknown here in the U.S.
Celery Apium graveoleus
First developed and cultivated for the king of Persia around 2000 B. C. it was revered in ancient times are rare and highly medicinal. Celery is 94% water, but does contain vitamins A, C, E and B-complex with a host of minerals. As might be expected from its texture, it is also high in fiber. Supposedly chewing celery uses up more calories than the calories obtained from the vegetable itself.
Cilantro Coriandrum satirum
Cilantro, an ancient and old world herb, seems to have been native to a vast area ranging from Europe all the way to India. It is particularly known for its role in homemade salsa. It is a pungent herb with a unique flavor. Today cilantro is used in a variety of ethnic cookery such as Mexican, Chinese, Vietnamese, Thai and Indian. Coriander, the seed of the cilantro plant, is a core ingredient in the Indian curry tradition.
Cucumber Cucumis sativae
First cultivated in India more than 3000 years ago, is now a global food. Even Iceland grows cucumbers as a major crop, using natural steam for their hothouses. Cucumbers are 95% water and contain small amounts of vitamins A, C and few minerals. Not the most nutritious of garden vegetables, they are surprisingly rich in vitamin E. For this reason the cucumber is an effective skin conditioner. It helps replenish fluids lost in perspiration and leaves us feeling as cool as a cucumber.
Garlic Allium sativune
Garlic is highly esteemed around the world for its culinary and medicinal importance. Beginning in Sanskrit in 5000 B.C., there is a rich history regarding this vegetable and it’s ‘garlic lore’. It offers more than just great tasting dishes. It’s known for its health and healing benefits, such as fighting infections, cancer prevention, relief of chronic bronchitis, stimulating the immune system, reducing blood pressure, cholesterol and triglycerides as well as an expectorant and decongestant.
Jerusalem Artichoke or Sunchokes Helianthus tuberosus
This vegetable is related to neither Jerusalem nor the artichoke. Commonly named the sunchoke, this vegetable is the root tuber of a wild sunflower native to the U.S. Native Americans who introduced these to the colonists. Deriving from the Spanish word, girasole, meaning ‘sunflower’ and artichoke, a familiar name given in hopes that the sunchokes would be acceptable to the peasants. Surprisingly free from any starch, have instead a polysaccharide called inulin that’s digested slowly and lowers blood sugar, making it an excellent choice for diabetics.
Pepper Capsicum annuum
Peppers are members of the Solanaceae family along with garden relatives, the tomato, potato, eggplant and tomatillo. Native to South and Center America, pepper seeds found in Mexico date back to 5000 B.C. Hot peppers have played a major role in Central and South American and Asian cooking, while sweet bell peppers are most widely used in this country and come in an array of colors, shapes and sizes. Peppers contain high levels of vitamins A, C and E and the minerals iron and potassium characterize most varieties. The medicinal effects of clearing nasal passages and lung congestion, and cleansing through perspiration.
Potato Solanum tuberosum
The potato is the leading vegetable grown worldwide produced in 130 of the world’s 167 independent countries. The potato is native to the Andean mountain regions of South America, where they have been cultivated since 3000 B.C. A person in this country eats an average of 75 pounds of potatoes annually. Alone the potato is an excellent source of complex carbohydrates and minerals, particularly potassium-providing the skin is consumed. They form a complete protein when eaten with meat, dairy or grains.
Salad Greens
There are almost endless possibilities in combining tender young edible greens. There are many variations in shades of greens and reds and different shapes and textures. They vary in pungency, some are mild, while others distinctive, imparting unique bitter or mustardy flavors. Create your own variety including-loose-leaf, arugula, corn salad or mache, chicory, escarole, dandelion greens, radicchio, watercress, sorrel, baby kale, spinach, baby Swiss chard, turnip greens and so on.
Summer Squash Cucurbita pepo
Zucchini, patty pan, yellow crookneck and straightneck squash are the most popular summer squash varieties. They are delicate and perishable and must be enjoyed in their warm weather glory. As any gardener can tell you, summer squash comes on fast and furiously once it begins to bloom. It demands frequent harvesting and sustained creative effort in the kitchen to keep up with the prolific supply. Approximately 94% water, very low in calories, it is a great source of vitamins A and C, potassium and calcium.
Tomato Lycopersicum esculentum
Thousands of varieties of tomatoes are known and hundreds actually cultivated. The word tomato derives from the ancient Mayan word, “xtomatl.” Native to Peru, the tomato was first cultivated by the Aztecs and Incas in the 8th century. The Italians were the first Europeans to begin eating the tomato and became globally accepted as a food around 1850. Popular types include the cherry tomato, the paste or roma, famous for it’s role in sauce; the versatile slicer and the low-acid yellow and orange varieties.
Winter Squash Cucurbita maxima
A variety of colors, shapes, sizes and textures are represented in this harvest. Despite the diversity in looks, most winter squash are similar on the edible inside. Unlike summer squash, winter squash was not grown in North or Central America before European colonization. Originating and flourishing first in South Amercia, it found its way north by the early to mid-1800s becoming a staple product. Winter boasts 10 times the vitamin A content of its summer squash relations and is also an excellent source of potassium. It is also high in complex carbohydrates and fiber.
Zucchini Cucurbita pepo
Zucchini is a summer squash ans is available from approximately md- to late summer. It does not tolerate cold and will end its season by the first frost or before if temperatures are frequently cool. Unlike their winter squash relations, zucchini and other summer squashes are not known for their storability, but instead are seasonal treat associated with the bounty of summer. Like all squashes, zucchini is descended from native species originating in South America (though it's believed to have been developed in Italy). Zucchini has been popularized throughout North America, most likely by Italian immigrants, their decendants, and their famous cuisine.
Please find these vegetables (plus recipes for tasty-fun dishes) at Downtown Grocery!
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