This text is part of the special Plaisirs booklet
There are fruits and vegetables that only grow if they are exposed to plenty of hot sunlight. And there are those, who prefer full black. As Halloween approaches, we have fun presenting you a little guide to these vegetables that are grown in Quebec and that are sublimated by the absence of light.
Endive
Endive is a leaf vegetable that we know very little about in Quebec, but its use in cooking in Europe is widespread. Endive was developed from the roots of the chicory plant: this is where its bitter taste comes from.
It is cultivated in four stages. The first phase takes place in the field, the seedlings being planted in the spring and then maintained throughout the summer. In the fall, the roots are harvested and transplanted into trays, indoors, in order to grow the leaves that make endive. The forcing room process lasts between 20 and 25 days. This place where temperature, humidity and watering are carefully controlled is also plunged into total darkness, which allows cultivation all year round. They are grown in this way so that the endives have their characteristic white color. Then they are harvested and peeled before being packaged for distribution.
On the plate: They are delicious in salads or as a gratin. To reduce their bitter taste, they can be drizzled with a drizzle of maple syrup or local honey.
Availablity : All year
Cauliflower
You can find cauliflowers of all colors on the market stalls: orange, purple, green Romanesco, then, of course, white.
The latter prefers to grow in full sun, but in order for it to keep its pure white color, it is important to cover it with its own leaves as soon as the cauliflower buds appear. Some will break off branches and place them on the cauliflower’s head, others will prefer to tie them above the flower with a string. The important thing is to protect it from light.
On the plate: There is a slight difference in taste between the colorful cauliflower, which is a tad sweeter, and the white one.
Availablity : From the end of June to the end of October
Potato
The potato fields form beautiful linear furrows that protrude from the ground. In fact, the potato must be completely covered with soil until it is harvested. If it is exposed to the sun, it will turn green. When its tubers come into contact with daylight, they start to produce chlorophyll, a green pigment that colors plants, as well as a poisonous alkaloid, solanine.
On the plate: A potato that has turned green should not be eaten. It will taste bitter and if too much ingested could cause symptoms similar to those of food poisoning. This is why it is always necessary to make sure that the rows of potatoes are well raised or that they are covered with straw or mulch, so that the tubers are kept in complete darkness.
Availablity : All year
White asparagus
We are familiar with green asparagus, which abounds in the spring in Quebec. However, some producers also offer purple asparagus as well as white asparagus. In fact, they are all of the same species, or almost. White asparagus gets its color from the fact that it has grown underground, protected from light. Purple asparagus is a white asparagus whose head has seen light. Finally, green asparagus is the one that has come out of the ground completely and has developed its chlorophyll. It also had time to lengthen and slim down, unlike white asparagus, which is plump and must be peeled before consuming it.
On the plate: To keep the beautiful color of white asparagus when cooking, it is suggested to cook them in a white, that is, boiling water with a little flour and lemon juice. Its taste is different from that of green asparagus, which is lighter. White asparagus has a mild nutty flavor that pairs well with butter and cream sauces.
Availablity : From mid-May to the end of June