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Fruit & pods Okra Ground berries Tomatilla, strawberry tomato, cape gooseberry. Roots & stems Kohlrabi Celeriac Fennel. Unique Vegetables. What makes a vegetable unique?. Not widely grown by gardeners Why? Part of a specific cuisine Okra – _________ cuisine Fennel – Italian cuisine

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unique vegetables
Fruit & pods

Okra

Ground berries

Tomatilla, strawberry tomato, cape gooseberry

Roots & stems

Kohlrabi

Celeriac

Fennel

Unique Vegetables
what makes a vegetable unique
What makes a vegetable unique?
  • Not widely grown by gardeners
  • Why?
    • Part of a specific cuisine
      • Okra – _________ cuisine
      • Fennel – Italian cuisine
      • ____________ – Mexican cuisine
    • Difficult to grow
      • Okra – ____________ seed & hot temperatures
      • Celeriac – even soil moisture
    • Unusual or acquired taste
      • Strawberry ___________
      • __________ ___________
okra abelmoschus esculentus
Okra (Abelmoschus esculentus)
  • Originated near present day __________
    • Okra means “lady’s fingers” in Igbo
    • Introduced into New World directly from _______
  • Same botanical family as ______ and _______
  • Seed must be ________ overnight before planting and seed do not germinate well in cool soils
slide4
Okra
  • Okra is among the most _______- and _______-tolerant vegetable
  • Harvest pods when very young before they get ________
    • Pods grow very rapidly so requires frequent harvesting
slide5
Okra
  • Uses
    • Stir-fried in Japanese cuisine
    • Thickening agent in ______, chilli, and soups
      • ____________ properties
    • ________ and deep fried
    • Pickled
ground cherry or husk tomato physalis
Ground cherry or husk tomato (Physalis)
  • Origin in ______________
    • Ancient Native Americas preferred Physalis species more than tomatoes
  • Are in a genus related to tomato
    • They product abundant small fruit that are surrounded by a ________ covering like a gift
  • _________ season vegetables
  • Examples
    • Tomatillo, strawberry tomato, Cape gooseberry
tomatillo physalis ixocarpa
Tomatillo (Physalis ixocarpa)
  • Are native to ________
    • Very popular ingredient in ________ foods, especially in the form of sauces
    • Salsa ________ (green sauce)
  • Growing practices similar to tomato
    • Transplanted
  • Seed only lasts __ years
tomatillo
Tomatillo
  • Harvested when full size, has a firm consistency, and apex of _____ begins to break
  • Preparation
    • Raw in salsa
    • ________ for sauces
      • _________ enhances flavor and softens skin
      • _________ can cause soupy consistency because fruit collapses

Young tomatillo

Mature tomatillo

Salsa verde

strawberry tomato physalis pubescens
Strawberry tomato (Physalis pubescens)
  • Is the _______ form that is not widely grown
  • _________ germinates and grows
  • Around July the fruit will begin to drop to the ground and should be gathered
  • When ripe has a ______ flavor similar to that of a strawberry or tomato/pineapple
strawberry tomato
Strawberry tomato
  • Will _________ to ripen after harvest
    • Fully mature fruit are soft and sweet
  • Can be stored in the refrigerator for several months
  • Uses
    • Salad
    • Desserts
      • Dipped in ________
    • Flavoring
    • Jellies and jams
cape gooseberry physalis peruviana
Cape GooseberryPhysalis peruviana
  • Has superior fruit compared to strawberry tomato
  • Native to _______ and _______ and more commonly grown in warmer climates
  • Does not tolerate ______ or wet soils
  • Grown from seed
cape gooseberry
Cape Gooseberry
  • Harvesting
    • Fruit takes ___ to ___ days to mature
    • Can ____ plant and gather fallen fruit
    • A plant can produce 300 fruit
    • Are ________ before using or storing
  • Uses
    • Canned, jam, sauces, pies, puddings,chutneys, & fresh
kohlrabi brassica oleracea var gongylodes
Kohlrabi (Brassica oleracea var. gongylodes)
  • Originated in northern ______ in 15th century
  • Flavor similar to ______ but milder & sweeter
  • Same species as ________
kohlrabi
Kohlrabi
  • Cool season vegetable but tolerates _____ better than most others in cabbage family
  • Stem remains short and swells forming an edible _______
  • _______ – two colors
    • White or pale green
    • Purple – only skin, interior flesh is white
kohlrabi15
Kohlrabi
  • What is a _______?
kohlrabi16
Kohlrabi
  • A solid, fleshy storage structure formed by enlargement of the ______ base
  • Fast growing
    • Matures in 40 to 70 days
  • Harvesting
    • Best harvested when young up to the size of a _________ _________
      • Avoid large kohlrabi because of coarse flavor
    • Peeled before cooking because of most of fibers are in the ___________ skin
kohlrabi uses
Kohlrabi Uses
  • Peel, slice, and eat raw like a radish
  • Kohlrabi slaw
  • Core the kohlrabi and stuff
  • Stir fried kohlrabi
  • Kohlrabi soup
celeriac apium graveolens var rapaceum
Celeriac (Apium graveolens var. rapaceum)
  • Is enlarged, crown-level _________
    • Used when 10-12 cm diameter
  • Also called celery root or turnip-rooted celery
  • _______ season crop
    • Requires abundant soil _________ for seed germination & growth
    • Difficult to supply in a garden
celeriac
Celeriac
  • Best to ________ before use because _______ _______ is tough and stringy
  • Has a celery-like flavor
  • Uses
    • Flavoring in soups and stews
    • Mashed
    • Casseroles and baked dishes
fennel foeniculum vulgare
Fennel (Foeniculum vulgare)
  • Also called finocchio or Florence fennel
  • Native to southern ______ and southwest _________
    • Used by ancient Romans for medicinal properties
  • Has inflated leaf ______ which form a ____ that is eaten as a vegetable
  • Has mild anise (______)-like flavor
    • Caused by anethole
fennel
Fennel
  • Perennial plant in the ________ family
  • Has a tendency to ______ which causes bulb to split & formation of side ________
  • Started from seed and encouraged to grow rapidly
  • Takes ___ to ___ months to produce swollen leaf bases
fennel22
Fennel
  • Fennel does not do well in ________ soils
    • How improve soil?
  • High quality bulbs should be:
    • ______, white, _____, whole
    • Minimum diameter 5 cm
fennel23
Fennel
  • Uses
    • Fresh in salads balancing sweetness with sharpness of onion
    • Fish with fennel
    • Braised fennel
    • Fennel with chicken or meat balls