My Iris are starting to bloom. We've had rain and that always makes the large flowers want to bend on their stalks so I've been trying to tie them up. Sometimes it helps and other times it doesn't. I love the almost startling whiteness of this one.
Then there's a clump of light purple ones just beginning to open.
This is one of my favourites....very dark purple. The buds look navy before they open.
In the front garden I have a clump of light blue, extremely scented ones. Every year I tie them up and every year they fall over anyway so I cut them and I take them indoors. They fill the room with their delightful scent.
It's such a chilly day today that I've been spending time wrapped in a blanket and looking at the pretty pictures in this book that I picked up at the thrift store months ago..
Along with the pictures and recipes there are little facts. One of them says this:
"A general rule of thumb for cooking vegetables covered or uncovered is that vegetables grown underground should be cooked covered and vegetables that grow above ground should be cooked uncovered. Cook vegetables with a minimum of water."
What do you think? I've always cooked my peas, broccoli, etc covered just like I cook carrots and potatoes. Never heard of this little tip before. I do agree with the cooking with a minimum of water though. So, how do you cook your vegetables?
Thanks so much for coming by. I hope you're having a lovely day.
GRANNY M.
The flowers are beautiful.
ReplyDeleteI cook vegetables with very little water in the microwave and roast them in the oven.
Never heard of the covered and uncovered tip.
That is an interesting tip and one I've never heard either. It does make sense. . . but like you I've always covered peas and beans when cooking them. Well, you learn something new everyday or I might say, you can't teach an old dog new tricks. lol
ReplyDeleteWonderful iris in different beautiful colours!
ReplyDeleteThis advise to cook vegetables is interesting! To cook it, like it has been growing: covered, when it was under the earth, and uncovered, when it was not under the earth. Let's test!
I love your irises. The buds are almost as pretty as the open flowers, especially the navy blue ones. I don't have irises here, but left several behind when we moved. I cook my veggies covered; can't imagine cooking pinto beans uncovered. We have had lots of rain last night and today. It would have been a nice day to wrap up and read.
ReplyDeleteOh what a cute little book. I'd love to look through one like that too. I guess I cook all my vegetables about the same...with a little bit of water. I never heard that tip before either. Oh I love your Irises...they are just gorgeous. It's been years since I've grown any but I love to see them. I used to have some that look like the ones you cut and brought inside. They're a delight.
ReplyDeleteYour Iris are beautiful. The blooms on the light blue Iris are so big. No wonder they fall over. Those are so pretty. I cook all vegetables in a covered pot too, and use as little water as possible.
ReplyDeleteI have never heard of this tip......but it is interesting. I do not like to boil my vegetables....I like to steam or lightly stir fry vegetables like fresh green beans, asparagus, and broccoli. Sometimes things do need to be cooked in water though. I guess it is just a matter of personal taste. If I find a recipe with good results......I will continue cooking with that particular method. Your iris's are just so lovely!
ReplyDeleteThat is so funny about the vegies...and wait till you hear my answer...I used to always cook potatoes covered...but never do any more. They seem to cook just fine. I don't cover the other vegetables..,but I do probably add too much water cause I am afraid I will forget them. Well, green beans anyway.
ReplyDeleteI LOVE your irises...i have one very similar to the light purple ones. I have yet to take pics this year.
I had never heard of that either. I cover everything unless it's something that would want to boil over. And, I've learned from experience to cook pinto beans with lots of water! lol
ReplyDeleteI love the Goose Berry Patch books. I cook all my vegetables the same way, with the minimum amount of water. At 79 years of age I don't think I'll be changing the way I cook them.
ReplyDeleteI never heard that tip either and I always cook my veggies with a cover because they cook faster! (I am not a patient person!) Enjoy your weekend!
ReplyDeleteI like to steam vegeatables!
ReplyDeleteI'd not heard that tip before either. I cook all of my veggies uncovered. I'm going to start trying this tip and see if I notice a difference. Thank you for sharing. And your Iris blooms are beautiful.
ReplyDeleteIn a little water, covered unless I am roasting them which is a firm favourite.
ReplyDeleteI wonder what the reason could be for that difference they recommend, cooking different categories of vegetables?? Why wouldn't you want to retain heat and water as much as possible with any of them? I'll look in Harold McGee! He understands the reasons behind the best cooking methods.
ReplyDeleteI love your irises! White ones always seem so very special to me, and there are some on a distant street in my neighborhood that I happened to walk by this spring, and saw them again. But most of my irises are in the purple category, but each type unique. And they bloom at different times; I'm still saying, "Oh! That one is new this week!" Even though it resembles some other one at least a little. You make me want to do an iris post :-)
Your iris are so beautiful. We are too shady here for them to do well. I have been enjoying them in neighborhood gardens though.
ReplyDeleteUnless I am sauteing vegetables, I cover them when cooking. Covering them lets them steam when you use low levels of water.
Lately, I roast all veggies in the oven. Steamed broccoli is okay but roasted is very tasty!
ReplyDeleteI love your iris! They are lovely!
I've never heard of that tip before either. Interesting. I don't believe I've ever seen those colors of pure white, lavender, and light blue iris before. They are gorgeous!
ReplyDeleteBlessings,
Betsy
Your irises are so beautiful, and I can imagine how scented your room is :)
ReplyDeleteI used to always cover my saucepans as I felt they came to the boil faster, but now we mostly steam our vegetables as they seem to retain more flavour that way.
Your irises are gorgeous — tied up or not! And I steam my vegetables most of the time.
ReplyDeleteYour Irises are beautiful! Our cat is named Iris, and she is grey :) I love those kind of books you have there. They are so cute and nice to look in. When I visited US in 2006, I bought two from that series. When I went to school we learned that all vegetables should cook covered and with little water, to keep the most of the vitamines. But maybe that is oldfashioned, it is about 50 years ago :)
ReplyDeleteI guess I always cover them, thinking it will keep the water from boiling away. I'm doing more microwaving lately. I do love roasted veggies. It's just more trouble and I'm lazy, lol. The irises are gorgeous!
ReplyDeleteBeautiful irises - beautiful colors.
ReplyDeleteI always cook vegetables with a lid and a little water. With potatoes I pour the water away and
with almost every vegetable I continue to use it.
We have nice weather today. I have to wait another month for the iris, but the roses will bloom soon.
Warm regards to you.
Viola
Mostly we microwave veggies with a little water...sometime I put a lid on the potatoes as they cook but then they often boil over! I love baked carrots...I put them in a pyrex dish a bit of water and a lid:)
ReplyDeleteI guess I mostly boil with a cover slightly off-kilter to keep from boiling over. I think potatoes and carrots cook faster that way and save on electricity, because I am so frugal. I mostly steam asparagus and green beans, an inch of water on the bottom of a bigger kettle, with a metal colander set inside holding the veg. It works so fast with a cover and they keep a nice color. I'm no expert! Phil
ReplyDeleteThat's an interesting question! I generally don't cook (i.e., steam or boil) veggies uncovered because the steam overtakes the stove top area. It's hard to cook on the other burners if you have that steam in your face. But I could really see her point! Steam is actually hotter than boiling water, apparently, and if you cover a pot, the steam cooks the food very quickly. Root veggies are so hard and tough, they need that heat. But tender plants that grow above ground are different. They are easy to over cook. I think it might be worth a try!
ReplyDeleteYour irises are gorgeous. That was clever to bring in the ones that fall over. My irises blooms ages ago.
Your Iris's are so pretty! We had an Easter lily this year that Marty had to tie up because the stalks were so tall and leaning over to the ground. I have never heard of that tip before GM. I have always used water and covered my veggies. So glad you shared this. Hugs and blessings, Cindy
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