Title: Vegetables a To Z Part 5
Categories: Dehydrator Vegetable Info
Yield: 1 Textfile

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** Continued from Part 4 **

GREENS

Greens include collard greens, kale, mustard greens, turnip greens and spinach. Arrange greens in one layer on drying trays. Do not clump them together. Do not dry with very moist foods as this slows the drying process too much.

QUALITY WHEN DRIED -- Very poor when rehydrated, compared to fresh. SELECTION -- Dry only fresh small and tender greens. WATER CONTENT BEFORE DRYING -- Collard, 85%; Kale, 83%; Spinach, 91%; Turnip, 90% PREPARATION ~- Wash and trim leaves from stems. PRETREATMENT -- Steam blanch until slightly wilted. DRYING TEMPERATURE -- 130øF (55øC) for 1 hour, then 120øF (50øC) until dry. DRYNESS TEST -- Crisp, crumbles easily HOW TO USE -- Powder dried greens in a blender or crumble and use in creamed vegetable soups or other soups and stews. If crumbled, remove the sharp needle-like veins and residual stems which will be tough and woody when rehydrated. Lemon juice or vinegar freshens the flavor.

HORSERADISH

Horseradish will smell extremely strong while drying. You may want to place the dryer outside the house.

QUALITY WHEN DRIED -- Good SELECTION -- Fresh, firm, fully mature roots are best for drying. PREPARATION -- Trim tops and scour roots with a stiff brush. Grate coarsely or slice 1/4-inch thick. PRETREATMENT -- None DRYING TEMPERATURE -- 150øF (65øC) for 1 hour, then 130øF (55øC) until dry. DRYNESS TEST -- Dry and brittle HOW TO USE -- Powder dried horseradish in a blender. Rehydrate the powder with enough water to mix and use in cocktail sauce, fish sauce, mustard or horseradish dressings.

KALE : See Greens

KOHLRABI

QUALITY WHEN DRIED -- Fair SELECTION -- The thickened base of the stem is the edible portion which can be dried. It should be 2 to 3 inches in diameter. The young leaves can be trimmed and cooked like spinach. Before processing, store at refrigerator temperature 35ø to 40øF (1ø to 3øC), to maintain the highest quality. PREPARATION -- Wash and trim root ends and vine-like stems. Wash again and peel thinly. Cube or slice 1/4-inch thick. PRETREATMENT -- Water blanch 3 to 5 minutes or steam blanch 5 to 8 minutes. DRYING TEMPERATURE -- 140øF (60øC) for 2 hours, then 130øF (55øC) until dry. DRYNESS TEST ~- Very tough to brittle HOW TO USE -- Serve rehydrated kohlrabi with butter, salt, pepper and a bit of prepared mustard. Use it in Oriental dishes as you would water chestnuts or add to soups or stews. Marinate rehydrated thin strips in French dressing and serve in salads or with cold meats.

LEGUMES : See textfile "How to Dry Vegetables"

LENTILS : See textfile "How to Dry Vegetables" ** Continued in Part 6 ** ** How To Dry Foods by Deanna DeLong HPBooks, California 1992 ISBN = 1-55788-050-6

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