Category : Vegetables

Yams and Sweet Potatoes are the Same Thing, Right?

Posted on: May 15th, 2018

 

The simple answer would be no.

Today in the United States the USDA requires the name yam to be joined with the word sweet potato. But, true yams are a form of an edible tuber and a monocot (having one embryonic seed leaf) from the Dioscoreaceae family. Sweet potatoes, on the other hand, are a dicot (having two embryonic seed leaves) and are from the Convolvulacea family, or morning glory family. So then, where did the origins of the name yam come from? By the 1580’s the word igname, from the Portuguese word inhame, or Spanish igname, originated from a West African language. It was a mispronunciation of the term “to eat” and is probably the source of the American word “yam”.

This variety of yam has a tree bark exterior and a slightly slimy white

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Peas, Glorious Peas!

Posted on: February 6th, 2018

The ingredients for this dish are simple, fresh and delicious.

 

Each spring Historic Foodways staff highly anticipate the arrival of one of our most favored vegetables- the garden pea. Wesley Greene’s Vegetable Gardening the Colonial Williamsburg Way, states that the green pea was one of the most fashionable of all garden vegetables for 18th-century Virginia gentlemen to grow. Thomas Jefferson held a yearly competition with his neighbor to see who could harvest them first.  In 1707, Englishman John Mortimer lamented, “The great inconveniency that doth attend them is that their extraordinary sweetness makes them likeable to be devoured by Birds.” It’s a lament familiar to most gardeners. According to research conducted by Tiffany Fisk, apprentice in Historic Foodways, peas may have been around as early as 9750 BC. “Most people were eating dried peas rather than fresh ones,” …

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Peas Francoise

Posted on: December 21st, 2015

Foodways Peas Francois YouTube (2)

Here at the Historic Kitchens were are faced daily with the myth that 18th-century meals did not include vegetables, or when they did, they were boiled to mush.  In fact, there are thousands of lovely vegetable recipes included in cookery books and on table diagrams.  Often these recipes will say “cook until done” or “to your taste”, which gives the cook the ability to determine what is done.  Peas are especially beloved,  and can be found in a wide variety of dishes, (though thankfully, not ice cream).  This easy recipe would be a perfect side dish for our Beef Olive recipe. Enjoy!

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To Bake or Fry Mushrooms in Paste

Posted on: August 26th, 2014

Mushrooms made in this manner can be served in a variety of ways.

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Beets Dressed With Garlic

Posted on: July 21st, 2014

Beets are a versatile root vegetable. These are simmered in sauce, along with scallions and garlic, for a tender side dish.

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To Fry Celery

Posted on: September 19th, 2013

Those who love tempura vegetables will find a companion in this recipe. The light coating and frying of this underused vegetable is signature to its taste.

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To Make an Amulet of Green Beans

Posted on: September 5th, 2013

Omelets are a good match with a great number of vegetables. However, when you combine it with green beans in a light sauce it becomes a dish for any meal.

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Roots a la Crème

Posted on: July 26th, 2013

The pairing of the two classic root vegetables, carrots and parsnips, with a rich cream sauce is fantastic. The herbs and a small amount of garlic are not overpowering, but make this dish mouthwatering.

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Carrots and French Beans Dressed the Dutch Way

Posted on: April 18th, 2013

A simple dish, this prearation can be used to garnish meats or can be plated by itself. Either way, the cooked carrots or beans add wonderful color to the dinner table.

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Soup Meagre

Posted on: March 21st, 2013

This soup was made with Lent in mind as there is no meat. Almost as thick as a chowder, this wholesome dish is wonderfully aromatic and pleasing to the eye in any season.

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