COOKING: Why not steam those vegetables. Clean, dry and delicious.

As we all know it is much better to buy our vegetables as fresh as possible. The flavour is always much better and if you can buy locally grown freshly lifted produce so much the better. Always store your vegetables in a cool dry place this will enhance the time they remain fresh.

Why steam instead of boiling. Your veg will retain it's goodness and flavour by steaming and not boiling away the quality and flavour. Obviously steaming times are important and below I offer a few steaming times for the most popular vegetables.

NEW POTATOES - 12 MINUTES.

PEAS - 3 MINUTES.

GREEN BEANS - 8 MINUTES.

BRUSSEL SPROUTS - 10 MINUTES.

CAULIFLOWER - 8 MINUTES.

CARROTTS - 10 MINUTES.

CABBAGE - 10 MINUTES.

BROCCOLI - 8 MINUTES.

SPINACH - 2 MINUTES.

Other vegetables can be steamed of course and the purchase of a cook book will inform you of what they are and the relevant times. You will of course have to purchase a set of steaming pans but they are not expensive and so well worth your effort. If you decide to boil your veg in the usual way, it's well worth remembering to keep the water and use it in stews and soups. It will be an excellent base for stock and contains vitamins and minerals boiled from your veg.

Kitchen Tips.

Store your vegetables in paper bags. If you have to use polythene bags be sure to make holes in them the air can then circulate and they will stay fresher that bit longer.

To rid your fingers of the smell of Garlic, rub them with Ginger or dip them in Lemon water.

Never store Potatoes and Onions together, both give off gases which cause damage to the other.

When storing potatoes a few apples in the bag will stop them from sprouting.

That's it for now so be careful in the kitchen and I hope that you have found this hub of some value.