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VEGETABLE PREP
Asparagus Divide tips from stems by snapping in half. Tips are best for
drying, but dried stems can be crushed and used for seasoning.
Beans
(green)
Snip off ends and cut as desired. Blanch, then place in the
freezer for 30 to 45 minutes.
Beets Trim, leaving about an inch of the top and root. Blanch, allow to
cool, then cut off the top and root. Slice.
Broccoli Trim and cut into pieces. Steam for about 4 to 5 minutes.
Carrots Wash, peel, and cut into ½-inch long pieces. Steam for about 4
to 5 minutes.
Corn Remove husk, wash and steam blanch the whole piece of corn.
Allow to cool, then shear the corn from the cob.
Celery Break leaves off their stems. Place leaves separate from stalks
in tray(s).
Chives Wash, dry, and mince.
Cucumber Wash, peel, trim and slice about ¼-inch thick.
Garlic Separate and peel cloves. Cut cloves into halves or slices.
Mushrooms Remove any soil and remove stem. Dry the mushroom whole,
cut in half or sliced.
Onions Trim off the ends and peel. Cut into rings or dice.
Peppers
(pimentos)
Wash and remove core. Cut into halves, quarters, rings or strips.
Peppers
(jalapeños)
Wash and dry whole.
Potatoes Wash, peel, and cut or slice as desired; steam blanch. Rinse
under cold water and pat dry before placing on tray(s).
Note: If you wish to leave the skin on, you must wash and scrub
the potato and remove all the eyes and scars with the tip of a
potato peeler or paring knife.
Tomatoes Wash and remove stems. Using a ladle or tongs, dip into boiling
water and then into an ice water bath. You will be able to remove
the skin easily. Cut into halves, quarters or thick slices.
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