Tag: vegetables

Ocas For Every Occasion

We have the Incas to thank for many of today’s hottest superfoods. Quinoa took the world by storm, rising from an unknown oddity to ubiquitous healthy staple seemingly overnight. Cassava is now the backbone of countless gluten-free baked goods, not to mention the darling of those following a paleo protocol. Maca, lucuma, and camu camu are all held in high esteem for flavoring desserts and creating natural supplements alike. Still, that’s only a fraction of the unique edible gifts Peru has to offer. Currently little known outside of South America, ocas may be next to make an appearance on that star-studded playbill.

What Are Ocas?

Though the comparisons are unavoidable, ocas are NOT just another type of potato. Also known as uqa in Quechua, the oca is a root vegetable native to the Andes, where its been grown since before known civilization. The tubers come in a wide range of shapes and sizes, but they are typically elongated and finger-like, ranging from 1 centimeter to 4 inches in length. (Pictured here are the smallest variety around, sometimes described as “mini” or “baby” ocas.)

Their skin is bumpy and comes in vibrant colors like red, yellow, orange, purple, and pink. The very same crop can yield a full spectrum sunset or just one shade. The leaves and flowers of the oca plant are also edible and can be used in salads or stir-fries, but are nearly impossible to export given their fragility.

Taste The Rainbow

Although color isn’t an indicator of flavor, not all ocas taste the same. The specific flavor profile can vary depending on the variety and how they are cooked. Complex and multifaceted, the taste can be described as combination of four primary elements:

  • Sweet: Similar to sweet potato or butternut squash, with a a heightened perception of the natural sugars.
  • Sour: A slight tartness, similar to green apples or raw rhubarb, which adds a refreshing note.
  • Nutty: A hint of nuttiness, like chestnuts or hazelnuts, adding depth.
  • Earthy: As you might expect from a root vegetable, similar to white potatoes or gold beets.

How To Eat And Cook With Ocas

Raw ocas are truly special; crisp and crunchy, with a slight snap when bitten, they make a stunning addition to a plate of dip and crudités. Though also fabulous when cooked, they begin to lose some of their defining characteristics that set them apart from supermarket spuds. Their colors become muted with heat and time, though that can be mitigated somewhat by using more acidic ingredients (lemon juice, vinegar, tomatoes) to preserve the volatile anthocyanins.

To reiterate, ocas are not potatoes, but they can be prepared any way you would cook potatoes.

  • Boiling: This is a simple and effective method, resulting in a soft and tender texture. Cook whole ocas in boiling water for 10-15 minutes, or until tender when pierced with a fork.
  • Roasting: Roasting brings out the natural sweetness and creates a crispy exterior. Preheat oven to 425 degrees, toss ocas with olive oil and herbs, and roast for 15-20 minutes, or until golden brown and fork-tender.
  • Sautéing: Sautéed ocas are another delicious option. Heat oil in a pan over medium heat, add chopped ocas, and cook for 5-7 minutes, or until slightly softened. Add other ingredients like onions, peppers, or spices for added flavor.
  • Frying: Ocas can be deep-fried for a crispy snack or side dish. However, this is the least healthy option due to added fat.
  • Mashing: Mashed ocas are a smooth and creamy side dish. Boil ocas for 20 minutes until soft, then mash with vegan butter, non-dairy milk, and your favorite seasonings.

Recipe Ideas

What sets ocas apart from your average taproot is their versatility. Most focus on their savory applications, but they’re equally appealing when used in desserts. That means they’re fantastic…

  • Candied, either by plunging them into hot caramelized sugar and let set, or tossed with aquafaba and coarse sugar.
  • On top of yogurt or smoothie bowls.
  • Tossed into fruit salads as well as leafy green salads.
  • Baked into focaccia or used as a topping for flatbreads and pizzas.
  • Mixed with diced potatoes and pan-fried as hash browns.
  • Lightly simmered in soups or stews.
  • Canned, either as pickles or sweet preserves and jam.

Keep An Eye Out For Ocas

With their unique flavor profile, diverse textures, and vibrant colors, ocas offer a wholly satisfying adventure for your taste buds. From simple raw snacks to creative culinary uses, this ancient Andean root vegetable is poised for a modern comeback.

Hannah (BitterSweet)5 Comments

The Sharper Your Knife, The Less You’ll Cry

Being perpetually broke and terminally thrifty aren’t exactly qualities to brag about, but they have been an asset to my culinary creativity. When onions go on sale for $1 per 3 pounds, you’d better believe I’m already brainstorming ways to make them the foundation of my diet for the next few weeks. That is to say, sharpen your knives and get ready to shed some tears; onions are what’s for dinner.

Onions In The Spotlight

Onions don’t get enough respect as vegetables, every bit as worthy of your attention as social media darlings like Brussels sprouts or kale. They’re the backbone of almost every cuisine and the recipes found therein. From France to China, arbiters of good taste worldwide wouldn’t willingly omit the onions for anything. Just try sauteing up some onions in olive oil to see what I mean; anyone walking through the kitchen will immediately ask what smells so good.

What’s An Onion Casserole?

While I’ve often dispatched such a bounty by simply caramelizing then and freezing them for later, I wanted to stretch my meals in a different way during a particularly lean winter. Southern tradition has something called “Tennessee Onions,” bearing a strong resemblance to this similar casserole, but with a dairy-heavy slant. I’m taking the easy route by employing just plants, thank you very much.

Serving Up Onions With Style

In fact, it’s so easy, you don’t need to dirty a single bowl, or even a spatula. Put your onions in the baking dish, top with seasonings, and pop it in the oven. It pretty much cooks itself. Now, I’m not crazy, I know onions alone are not an entree, but they can make a strong side dish, just like you might serve steamed broccoli or roasted green beans alongside your favorite protein. What’s more, these silky, buttery flavor bombs are prime topping options for crusty bread, slow-simmered soups, layered dips, and so much more. Incorporate them into leftover rice or pasta for an instant flavor upgrade, or simply start your favorite recipes by skipping the first step of sauteing them from scratch.

In honor of the nearby Austin neighborhood, Onion Creek, I’m naming my take with local flare. They may not start the next TikTok craze, but their appeal is timeless and undeniable. Meltingly tender, sweet onions will never go out of style.

Continue reading “The Sharper Your Knife, The Less You’ll Cry” →

Hannah (BitterSweet)9 Comments

Chayote Ugly

For such a globally beloved vegetable, it’s surprising that chayote remains on the fringes of popular food culture. Known colloquially as a vegetable pear or alligator pear for its resemblance to the fruit, such cute pet names undercut its importance. For many, it’s a connection to tradition, history, and the unique flavors of numerous cultures.

What Are Chayote?

Depending on who you’re talking to, you might be refer to this same specimen as choko, mango squash, mirliton, Mexican pear squash, cho-cho, or tayota. Chayote (Sechium edule) are members of the gourd family. Native to Mexico, this bright green, pear-shaped vegetable has a mild and subtly sweet flavor, often compared to cucumber (if eaten raw) or zucchini (when cooked). Being so delicate and largely neutral, it’s a highly versatile ingredient that can easily adapt to many dishes and flavor profiles. It’s an ideal platform for supporting bolder spices and melding seamlessly into any dish.

Roughly the size of a large avocado, every part of the chayote is edible. That includes the skin and single seed in the center. Either can be removed for textural preferences, especially if it’s an older vegetable which has a tougher, thicker peel and pit. Gardeners can also avail themselves of the roots, stems, and leaves as prime cooking fodder as well.

Types Of Chayote

While the most common variety is the green Chayote Criollo, there are other cultivated types and local variations that can be found in different regions. Here are a few notable chayote varieties:

  • Chayote de Caballo: A close kin to the common chayote, this variety distinguishes itself with a skin adorned in prickles, adding an extra layer of protection and character.
  • Chayotillo: Uncommon yet hardy, Chayotillo stands out for its rare disease resistance. While its appearance mirrors the common variety, its ability to withstand ailments sets it apart, offering a reliable and robust option for cultivation.
  • Cabeza de Chango: With a preference for the Mexican climate, Cabeza de Chango has adapted to thrive under high humidity conditions. Originating from Mexico, this variety showcases resilience in the face of challenging weather.
  • Perulero: Originating in Guatemala, the Perulero variety boasts a light yellow to white color palette. Initially confined to its place of origin, it has now traversed borders, finding a home and cultivation across North America.

A Glimpse Into The Past

Ancient Aztec and Mayan civilizations were hip to the culinary potential of chayote from early on, revering it as a critical dietary staple. Spanish explorers later introduced it to Europe, and it quickly spread to other parts of the world, gaining popularity for its tenacious ability to grow like a weed, agreeable flavor, and adaptability.

Creative Ways to Cook with Chayote

Anything you can do with zucchini or a potato, you can do with chayote, too. That means it’s a excellent candidate for being grilled, baked, sauteed, fried, stuffed, mashed, boiled, pickled, and more. A few easy ideas to get started with include:

  • Salad or slaw, using shredded, raw chayote
  • Crudites with dip, with thin slices of chayote served alongside hummus, guacamole, etc
  • Salsa, diced finely along with tomatoes, onions, and cilantro
  • Stir-fries with noodles and your favorite plant protein
  • Soups and stews, which are so diverse they deserve a whole separate list. A few traditional options [which can be veganized] are…
    • Brazillian Sopa de Chuchu
    • Mexican Caldo de Res
    • Filipino Tinolang Manok
    • Colombian Sancocho de Gallina
    • Indian Dal or Rasam with Seemai Kathirikkai
  • Stuffed and baked, with any sort of meatless filling
  • Roasted or pan-fried with olive oil and salt, plus any herbs and spices you’re craving
  • Air fried batons cooked until crispy and served like French fries

Nutritional Notes

Chayote isn’t just a culinary delight; it’s also a nutritional powerhouse. It’s low in calories and sugar but packed with vitamins and minerals, including vitamin C, potassium, and dietary fiber. The seeds especially are high in protein, antioxidants, and healthy fats.

Navigating through the crowded aisles of local supermarkets, it’s easy to overlook the unassuming chayote. Its versatility, mild flavor, and subtle crunch make it more than just a vegetable; it’s a blank canvas to embellish and embrace the unexpected. Don’t stress the details; there’s no wrong way to enjoy chayote.

Hannah (BitterSweet)7 Comments

Lil’ Cauli, AKA Caulilini

The first time I encountered caulilini on a menu, I thought it was a typo. Who would deliberately construct such a lilting, twee word and expect it to be taken seriously?

No matter what you want to call it, caulilini has earned its place at the table. Long, slender green stems end in delicate white florets that are surprisingly airy, in contrast to the density of conventional cauliflower.

Caulilini: Ancient or Avant Garde?

Curiously, very little information exists about the history of this curious baby brassica. Most point to Mann Packing as the origin of caulilini in the US as we know it, first packaging it for retail consumers in 2019. The truth is, they didn’t invent the vegetable, but they do have one hell of a marketing team.

What Is Caulilini?

Otherwise known as Chinese cauliflower, these elegant stalks have been popular in Asian cuisine for centuries. They developed as the result of natural plant breeding, not genetic engineering or hybridization. It may also go by the name of karifuore, fioretto cauliflower, sprouting cauliflower, and flowering cauliflower, depending on who you ask.

Though still somewhat uncommon in North America, awareness is spreading thanks in large part to Trader Joe’s, who began selling “baby cauliflower” in the produce section about a year ago, making it more accessible than ever before.

Recipe Ideas and Serving Suggestions

Anything cauliflower can do, caulilini can do better. Those might be fighting words, but I’ve personally found it to be true. In raw form, flowering cauliflower has a mildly sweet flavor that’s not as pungent as the common heads. That makes it an excellent crudité to serve with hummus, or tossed into salads and slaws as is.

What’s more, the elegant stalks can easily be swapped in anywhere that broccoli rabe or asparagus is called for. Caulilini’s tender stems and elegant florets are blank canvases that can be painted with any flavors you crave. Beyond herbs and spices, they’re suitable for every single cooking technique under the sun. That means grilling, steaming, sauteing, searing, baking, roasting, deep frying, stir frying, air frying, pickling, even boiling are all fair game.

Caulilini Nutritional Benefits

Like other cruciferous vegetables, it has naturally occurring antioxidants that help fight inflammation and protect against cancer. Notably high in potassium and calcium in particular, as well as dietary fiber and antioxidants, this vegetable can bolster your immune system and support overall well being. Low in calories just like conventional cauliflower, it’s a volume-eater’s dream come true.

Caulilini? Caul It Delicious

While you could do all the same tricks with caulilini as cauliflower, like ricing or mashing, it seems a waste to lose its original beauty. Caulilini is available in stores throughout the summer and into early autumn, so you when you find it, stock up. Happily, it freezes beautifully for year-round enjoyment. Good taste should never go out of season.

Hannah (BitterSweet)8 Comments

Cuckoo for Cucamelon

Honey, I shrank the melon! Actually, despite its outward appearance, the cucamelon is only botanically classified as a fruit, tasting and functioning instead as a green vegetable. Though visually a dead-ringer for a watermelon at about 1/16th scale, the flavor is 100% cucumber; crisp, refreshing, and wholly invigorating.

Novel, but Not New: A Brief History of the Cucamelon

Also known as a Mexican sour gherkin, pepquino, sandita, or mouse melon, the cucamelon traces its roots back to Central America. The Aztecs were among the first to cultivate cucamelons, recognizing their unique taste and versatility in various culinary applications. In 1866, it was scientifically classified by a French botanist, but it has been a traditional crop in these regions for centuries. Despite the Americanized name that arose in the 1980s, they’re not a hybrid of watermelons and cucumbers.

What Do Cucamelons Taste Like?

No larger than the size of a common grape, these tiny green morsels pack a powerful flavor punch, combining the refreshing essence of cucumber with a tangy twist. The description of them being “sour” are largely exaggerated; rather, they have a bright yet subtle hint of citrus. Some lean more towards lime, others lemon, depending on what seeds you sprout. It’s a bit of a gardening gamble, but every outcome is a winning hand.

Grow Your Own!

While still a rarity in mainstream or even specialty markets, cucamelons are remarkably easy to grow. The plant thrives in warm climates, which is pretty much everywhere during the summer months now thanks to climate change, making it an ideal addition to your home garden or greenhouse. They’re relatively easy to grow from seeds, readily available for purchase online, and prefer well-drained soil with ample sunlight. Once established, the vines produce an abundance of cucamelons, making them a rewarding choice for any gardening enthusiast.

What To Make with Cucamelons

My uncle, who was kind enough to share his crop and inspire this post, made it clear he had three ways of enjoying them:

  1. Straight off the vine while standing in the garden.
  2. Freshly washed with cold water while standing in the kitchen.
  3. Tossed into salads, if he could wait to assemble one.

Although cucamelons are perfect for snacking just as they are, they have a multitude of culinary applications that make them a versatile ingredient in various dishes. Beyond the obvious methods of instant gratification, cucamelons can be pickled, turning them into delectable, tangy treats that pair well with charcuterie boards or as a garnish for cocktails.

Anywhere you might use a conventional cucumber, cucamelons can add a fun twist to old favorites. That means sandwiches, wraps, salsa, or even gazpacho or other chilled soups are all fair game.

Health Benefits of Cucamelons

Beyond their adorable appearance and delectable taste, cucamelons also offer a range of health benefits. Like cucumbers, they are low in calories and a good source of vitamins A and C, potassium, and antioxidants. These nutrients contribute to better hydration, improved digestion, and overall immune system support.

The cucamelon is an unforgettable vegetable that should be a staple worldwide. Its diminutive size, charming appearance, and delightful taste make it a fun and versatile ingredient for both culinary enthusiasts and home gardeners. From snacking to pickling, the cucamelon brings a refreshing twist to various dishes and adds a dash of creativity to traditional recipes. If you want to start growing, or better yet, befriend an avid gardener looking to try something new, don’t miss your chance to enjoy them, a handful at a time, too.

Hannah (BitterSweet)4 Comments