TASTE
Fresh spread
By Joan Namkoong
Special to The Advertiser
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Sunday Night Suppers is a monthly feature about how to make one cooking session extend to several meals. It's written by food writer Joan Namkoong and presented in cooperation with www.shareyourtable.com.
A cool, crunchy, healthy salad bar for a Sunday Night Supper can be just the answer for warmer evenings that are approaching. It's also an ideal method of food preparation for a Sunday afternoon when you have some time: wash, chop and store extra fresh vegetables that can be used throughout the week for quick meals.
The best place to buy a load of fresh locally grown veggies is the closest farmers market. Supermarkets, too, but be sure to ask the origin of fresh items.
Just-picked, locally grown vegetables will last longer in your refrigerator than vegetables shipped in from the Mainland. True, there are many vegetables that are not grown in Hawai'i — but buy those that are and get better value for your dollar.
Get an assortment of lettuces, cucumbers, broccoli, zucchini, cabbage, asparagus and, of course, tomatoes. Wash and dry them, cut or otherwise prepare them as desired and store them in plastic bags in the refrigerator. Later in the week, when you need a quick salad or snack, the veggies are ready!
PREP HELP
Here are tips on washing and preparing vegetables:
Fill a large bowl or salad spinner with cool water, immerse the greens and swish them around. Never run delicate salad greens — such as those called "mesclun," "wild" or "spring" greens — under the tap; running water will bruise the leaves.
Let the greens sit for a moment, allowing any dirt or other particulate matter to soak off and settle to the bottom of the bowl. Lift the greens from the water, discard the water, then dry them by gently shaking them, spinning them dry or patting them dry on clean towels. As you do so, carefully inspect greens for any bruised spots or pests that may be there.
Roll greens in a clean towel, then put them in a clean plastic bag and into the refrigerator for storage. Fresh-picked greens will last a week or more when washed, dried well and stored properly.
Use a paring knife to peel away the outer layer of broccoli stems.
Boiling water can help you peel fruits such as tomatoes. Remove the core of a tomato, dunk it in boiling water for 10 seconds, remove from the water, immediately place under cold water. The skin will pucker and can then be slipped off with a few flicks of a paring knife. This technique works on fruits such as peaches, nectarines and plums, too.
