The Vegetable Butcher Book Giveaway!
The Vegetable Butcher is a butchery bible and vegetable boot camp all in one. If you ever wanted to know how to slaughter a squash or eviscerate an eggplant, here’s where you start.”
— Amanda Cohen, chef and owner of Dirt Candy
To say we are excited about The Vegetable Butcher, a new book by chef Cara Mangini, would be a gross understatement. We receive so many questions from our members about the proper way to handle, prep and clean fruits and vegetables, that this book is becoming our go-to directory for tackling the tough produce prep questions. There are step-by-step, color photographs on how to chiffonade kale, break down winter squash, cut cauliflower into steaks and so much more.
Photography by Mathew Benson
Cara Mangini comes from a long line of butchers. Her Italian grandfather and great-grandfather gracefully cut tenderloins and butterflied chickens for a living. Mangini also wields a knife, but hers is used against the curves of butternut squash and the stalks of freshly picked Brussels sprouts at Little Eater, her vegetable-inspired restaurant, produce stand, and artisanal foods boutique in Columbus, Ohio.
Mangini has created a complete vegetable education with The Vegetable Butcher. Not only does the book demystify the preparation of vegetables and present essential knife skills, it also includes everything you need to know to select, store, and cook fresh vegetables.
Below, we have included a sneak peek into the book to illustrate some of the helpful tips, photos and even recipes that are included.
ARTICHOKE BUTCHERY: PREPPING THE WHOLE ARTICHOKE
With its spiky leaves and tightly formed head, the flower bud of an artichoke appears impenetrable, perhaps inedible. True – we must trim the artichoke thorn-tipped leaves and remove its fuzzy choke, but the toothsome leaves and sweet, tender heart hiding within are worth the fuss. Once this prep work becomes routine, there are countless ways to enjoy this harbinger of spring.
Photography by Mathew Benson
1) Fill a large bowl with acidulated water (water with the juice and rind of one to two lemon halves). Remove small and tough leaves from the base and stem.
2) Use a serrated knife to cut off the top one quarter to one third, removing the prickly tips.
3) Snip off the remaining tips, working your way around the artichoke.
4) Rub the cuts with lemon.
5) Use a serrated or chef’s knife to cut the stem flush with the base so the artichoke can sit upright.
6) Rub the cut with lemon.
7) If stuffing the artichoke, force apart the leaves to reveal the center.
8) Use a spoon (ideally a grapefruit spoon) to dig into the center, pull out the inner thorny leaves, and scrape away the fuzzy choke.
9) Place the prepared artichokes in the acidulated water until ready to use.
If you’re looking for a simple artichoke recipe, make sure to check out our Steamed Artichoke with Taragon Butter.
BELL PEPPER BUTCHERY: CUTTING BELL AND OTHER ROUND PEPPERS
Photography by Mathew Benson
1) Using a chef’s knife, cut off the top of the pepper, just where the stem meets the body. Cut off the bottom of the pepper, reaching no higher than the indented middle of the pepper’s base.
2) Place the pepper upright on one of its flat ends. Make a vertical slit down one side of the pepper.
3) Place the pepper on its side, skin side down. Position your knife’s blade parallel to your board and cut around the pepper’s core, cutting through the ribs to release the core. Unroll the pepper and discard the core.
4) Place the flat sheet of pepper skin side down against your board and go back through it to remove any remaining seeds and ribs. Alternatively, keep the pepper upright and use a paring knife to make vertical cuts to remove each side of flesh around the core, rotating the pepper as you make the cuts. Place the slices flat against your board and cut out the ribs and seeds.
5) Now you can cut the flat pepper into thin strips to your desired thickness or gather the strips and cut them to produce dice. You can trim the end of the pepper and cut it, too. (I find it easiest to cut against the inside of the flesh, not against the more slick skin.)
MARINATED BASIL AND GARLIC PEPPERS ON GOAT CHEESE TARTINES
Photography by Mathew Benson
The peppers on these open-face sandwiches are better than anything you can pull out of a store-bought jar: Sweet and mildly spicy peppers are pan-roasted over high heat to make you think they’ve spent time on a grill. Then they soak in vinegar, oil, garlic, and fresh basil, and are piled deliciously atop tangy goat cheese-spread toasted bread (excellent paired with Marinated Garlicky tomatoes, Page 297, too). The peppers are also delicious on pizza, in salads, or as a part of an antipasti platter with olives, cheeses, and raw veggies. Click here for the recipe.
We’re so happy to announce we have a copy of this amazing book to give away to one of you!
–HERE’S HOW TO ENTER –
To win a copy of The Vegetable Butcher, simply leave a comment answering the question below by Wednesday, June 28th, 2017 (one entry per person please).
IF YOU COULD ASK CARA TO SHARE HER INSIDER’S KNOWLEDGE ABOUT ONE PARTICULAR PRODUCE ITEM, WHAT WOULD IT BE AND WHY?
No purchase required. Limit one entry per person, please. Entries will close on Wednesday, June 28, 2017. Winners are chosen by Random Number Generator and announced on our blog on Thursday, June 29, 2017.
THIS CONTEST IS NOW CLOSED.
Thank you to everyone who participated!
OUR WINNER IS MARCI WHO WROTE:
“Fennel- how to use it well evades me! Both the bulb and stalk intrigue me, so I keep ordering it only to be flummoxed and have it often go bad. Help! I love the licorice/ anise taste, and would gladly make soups, frittatas, whatever with fennel if you could guide me! Thanks!”
I like artichoke dip and made some at home to, but I have heard of some people cooking artichoke leafs and then you just bite the artichoke leaf about half way up and then use your teeth to skim off the meat of the artichoke off sounds delicous. What is your recipe for making and eating artichokes in this manor.
Thanks in advance for answering my question about artichoke recipe preparation.
Why are Golden Beets so very hard to find?
I absolutely love them! They are delicious on a warm kale salad with apples and walnuts!
Cauliflower steaks elude me. I have tried to many recipes for this, and it always turns out to be a delicious side dish of roasted cauliflower rather than an entree option. How do you do this? I am excited that this is covered in the book!
Hi. Thank you so much for doing this giveaway! Cara's book sounds right up my ally. Trying to narrow down to one produce item to ask Cara is a challenge. I suppose I would appreciate to hear how she tackles cardoon. I received this in my box a few months back and had no idea how to use it. I searched recipes and there were not many out there.
How do I break down a large hard winter squash like a butternut safely and efficiently. It is an ongoing battle in the kitchen.
How do you pick & prepare Jackfruit?!
What is the best method to cut up mango? I always feel like I'm wasting so much!
I would like to learn about jackfruit. It is gaining popularity amongst vegans and vegetarians who strive for a Whole Foods plant based diet. I would like to know how to butcher it, use it, and create recipes with it.
Is Cabbage a good source of vitamins and minerals ?
Is it more nutritious to consume cabbage are in slaw or cooked. My reason for asking is that I have recently been diagnosed with diabetes and want to make more healthy choices in my diet
IF YOU COULD ASK CARA TO SHARE HER INSIDER’S KNOWLEDGE ABOUT ONE PARTICULAR PRODUCE ITEM, WHAT WOULD IT BE AND WHY?
1.) how to germinate certain seasonal seeds in my native area (ie., blueberry, raspberry, salmonberry, cranberry, crowberry, and others)?
2.) how to can fish properly and safely?
What a great resource this will be! The produce that I'm most intrigued by is jackfruit. We eat it as a tasty fruit, but I hear about using it as a "vegan meat"! I'm curious how you use it in that way.
I would be interested in how to prepare Kale in a way (other than making Kale chips) in which my children (12,16) would eat it.
We'd love to know some fun ways to cook eggplant! Currently we're breading and frying it to go with pasta but that's really it. I'd love some more ideas.
Cara,
Could you give us some recipe inspiration for sunchokes?
Thank you!
I would say Butternut Squash because I can't quite figure out how to cook it right unless I use the pre-peeled and cubed squash in bags.
I was once told by a chef that there's no difference between mincing and pressing garlic, in which case, why even bother with the more complicated mincing? I would be very interested in Cara's opinion on this. Thanks for the tutorials included here!
I love beets for their earthy taste and health benefits. I only know one or two ways to prepare and cook them. I would love ideas other than use in salads, etc.
How do you prepare and use garlic scapes?
Best way to peel and store ginger, so I don't waste any to mold.
What is the easiest, fastest way to cut up melons? I.e. honeydew, cantaloupe, watermelon, etc.
I would ask Cara about carrots. Everyone in my family likes carrots which is a rare vegetable feat and I would love to have more creative ideas including ways to incorporate carrot tops in to more cooking.
How do you use dandelion?
Tomatoes. I know it sounds basic, but I get confused when cutting tomatoes for salads, salsa, and other dishes. When do I leave out the soft juicy insides and when do I include them in the dish? I don't want to be wasteful, but sometimes the insides are too watery.
Thank you!
I would like Cara to share her insights on 2 vegetables actually: Collard Greens and hard skin Squashes. Collard Greens always seem to turn out chewy, fibrous and unpalatable when I prepare them. Hard skin squashes are just so hard that I always have to delegate the job to my husband. He does not like squash and so shows no motivation to take up the job. So we have almost stopped buying squash which is really sad because squash soups in winter can be so heart-warming.
I'm curious about ways to prepare spaghetti squash that don't involve running a fork through it to shred it. Thanks!
I would love to know different ways to utilize apples. They seem to abundant and available year round in the PNW. Can you suggest some savory recipes? As the sweet side always appears as an easy go to.
Thank you for sharing with the rest of us!
A tutorial on the difference and preparation of turnips and parsnips. Sometimes they just look so similar!
I would be interested in leafy green preparation, namely how to get rid of the sandiness/dirtiness without using a bathtub full of water.
How to chop Cauliflower without throwing little pieces EVERYWHERE!!
I love eating beets, but not cooking them. They take so long to cook and it makes a mess. Does Cara have a preferred method to cook them? What's a good way to store cooked beets so you can enjoy them for a couple of weeks? Thanks!
I would like to know about Okra. How to cook it without it being slimy? What are the nutrition values of Okra? Interesting and tasty ways to serve Okra.
What is the easiest (and safest) way to cut a hard squash (spaghetti, acorn or hubbard)?
Hello! Thank you for the opportunity! I would love to know more about two veggies: 1) How to prepare radishes, besides roasting or eating fresh. 2) What can I do with the very distinct flavor of fennel bulb. I can't seem to find a way to use it's licorice like flavor in my cooking. Thanks again!
IF YOU COULD ASK CARA TO SHARE HER INSIDER’S KNOWLEDGE ABOUT ONE PARTICULAR PRODUCE ITEM, WHAT WOULD IT BE AND WHY?
Cara, I would love to know what to do with a SPRING ONION. I only found a recipe that was for soup.
Thank you so much!
I would love to hear Cara's insights on eggplant. I didn't like it until recently, and now I only know one good recipe for it! Seems like it could be a versatile plant if you know how to prepare it.
I would like to learn more about pomegranates. I always see them at the store but I never buy them because I'm unsure of the best way to open them and get the seeds out!
Onions!!! My nemesis! Cutting onions make me cry every time and I'm growing tired of falling victim to their wonderful aroma that is burning my eye balls! We use onions in too many dishes to stop using them, so what are some tricks to win the battle besides wearing snow goggles while cutting them?
I'd love to learn more about bok choy and how to prepare it!
Wow! This book would make such a great gift for anyone! Thank you for the previous explanation on the artichoke tutorial. I would like to know more about the different colored asperagus and carrots.
A couple of ways to best prepare Okra so that it is flavorable, presents well and is not slimy.
Fennel or beets — I love these and always seek new ways to enjoy.
My daughter and I struggle with texture when eating a lot of foods, particularly fruits and vegetables. What tips do you have for getting over that, or getting used to the textures?
I sometimes look at vegetables like rutabagas at the local grocery store, and don't buy them because I am not sure how to prepare them. I would love to hear more about preparing the less typical vegetables that Full Circle may offer over the next year.
I love celery root, but am completely baffled by how to trim it without throwing away half the root! Help!
I have the hardest time with squash and I mean all types. They just seem so hard to peel and prepare. Plus I'd love more information on fruits and vegetables that are less common in the us.
I would love to know the best way to peel and cut butternut squash.
The book looks wonderful!
I would love to win this book – I am in need of ideas on how to incorporate more vegetables into my cooking. I was wondering, what is the best way to wash raspberries without them falling apart?
I'd like to know how to make a vegetable gumbo (with lots of okra:)!
I would love advice on using my red beets and wonder if the greens are any good.
I'd love to expand my vegetable repertoire!
This book looks wonderful!
Leeks – I never know how to clean them – slice them down the middle the long way and rinse? And I never know how much I am supposed to use – just the white part? the green part? I feel like I put more in the compost than I actually use.
Fennel! I recently fell in love with fennel but as I've eaten what I've cooked I've come across parts that I can't chew… But I have thrown the leaves(fronds?) into soups and they add a wonderful depth of flavor.
I would ask about winter squash. There are so many different types. I love squash. Both summer and winter but I would like to know other ways to prepare them
I would want to learn about efficiently butchering up large, curvy pumpkins and squash. I had a horrible time with my last rouge vif d'etampes Cinderella pumpkin.
What is the best way to prep and store Jicama? It seems to get slimy very quickly once cut. Also, peeling and cutting a whole Jicama is a challenge, so would love some tips on how to do that more easily.
Sunchokes – have only had them roasted, which is delicious!!!! Any other good ideas, plus preparation tips would be much appreciated!
Fennel- how robust it well evades me! Both the bulb and stalk intrigue me, so I keep ordering it only to be flummoxed and have it often go bad. Help! I love the licorice/ abuse taste, and would gladly make soups, frittatas, whatever with fennel if you could guide me!
Thanks!
Robust was an auto correct error- it should say "to use"! Oops!
Robust was an auto correct error- it should say "to use"! Oops! And abuse is "anise". Wow, as an English teacher, I should proof read;)
I find eggplant to be a curious vegetable that I really don't appreciate unless it has been prepared by ONE Greek cook into a dip. Other than that, I find it slimy and overall un untasty thing to be avoided. Are there tips to the preparation that make the flavor better to begin with so that the final product is enjoyable?
How should one store carrots for longevity?
I would like to know how to choose a good melon.
Generally I would love to know how to cook vegetables in a way that my kids might actually eat them and make it the main place in our diet. 🙂 specifically I would love to know more about eggplant as a meat replacement, again so the kids will eat it.
Kohlrabi is such a pretty vegetable but I know nothing about how to use it. How do I use it and can I eat the greens?
My husband and I love zucchini and yellow squash but seem to be having a hard time finding a recipe that our children with eat. ( we have even grilled and put cheese on it). They are very open to trying new foods but love lots of flavor. What would you suggest?
I detest beets. No matter how I flavor or cook them I can't cover up that beet taste. They are so great for my blood pressure and iron levels tho, I keep trying them. What is your favorite way to prepare and cook beets for non-beet lovers?
What are some better ways than simply steaming to handle broccoli, the vegetable that I can't decide whether to like or hate.
I saw this by someone else but I was also wondering about beets. I love them!!! What is your favorite way to prepare them? This book looks great. Thank you
I would be interested in hearing Kara's comment on kale. I try so hard to make kale work for me, but have not yet found the right technique.
would love to be entered for the book
I will have to say kale, due to it's fibrous texture.
And then, savory ways to prepare rhubarb.
For those of us not winning The Vegetable Butcher, I hope Full Circle can make it available for the rest of us to purchase!
Love dandelion greens and would like some recipes. Also tips on trimming them.
I like Swiss Chard but don't really know how to prepare it except steaming. Are there other ways to explore?
Thanks for the opportunity to win that amazing book!
How do you make kale, spinach, beets, and turnip taste better?
Hi there, if I asked Cara something it would be about Kohlrabi. Believe they can be made like French fries but not sure how to clean them, cut them or cook them!
I have gotten lettuce in my Seed box 3 times since I have become a member in 1/17 that is limp and wilted. I am wondering if putting it in a jar with water in the refrigerator will bring it back to life so that I can eat it? I have used that technique with other wilted vegetables and it works sometimes.
Thank you for your help!
Heidi Fuhrmeister
I'd love more ideas of what to do with kohlrabi bulbs and greens! They grow great in my garden, but I only have a couple of ways of preparing them.
Pea Shoots! I received some in my produce bag and couldn't find a Full Circle recipe for them. I did some Googling and created a delicious recipe, but would love to see if Cara has some recipes for these tender shoots.
I would like to know more about the debilitating effects of eating produce that is not grown locally. Being experimental in my cooking I use a lot of produce that is not typical of PNW.
I would like to know more about the debilitating effects of eating produce that is not grown locally. Being experimental in my cooking I use a lot of produce that is not typical of PNW. I am particularly interested in Tomato since I use a lot of it.
I would like to know how to cook spaghetti squash. Whenever I cook it, it comes out crunchy.
If I had to ask one question it would be –
How do you break down a big head of cabbage? What are the best ways to use it?
Thanks!
I'd like more kale recipes. Especially vegetarian ones.
I would like to know what kale to use in kale salad. And how to make a good kale salad. I have not liked the kale salads I have made so far. I have tasted some good kale salads. I need to known to make a good one. Thanks.
Cara,
How do we extract essential oils from garden homegrown herbs rather than purchase them in a bottle?
This is great! I have so many times spent hours searching online for the best ways to cut and prepare veggies.
I would love to have more ways to use rhubarb! And also beets. I have my go-to recipes for those but I'm ready for more creative uses!
Hi Cara, I really like the vegetables from full circle but I have found that some of my vegetables sprout before I have a chance to eat them. Potatoes and onions seem to be the most frequent. What is the best way to store these two items long term? (I even planted some of the potatoes, soon I'll have even more to worry about storing)
Those pesky garlic skins can be so darn attached to the garlic. How do you get those skins off a very fresh garlic clove without mushing the garlic?
I would ask Cara how to know when zucchini blossoms are ready to pick and how to prepare them after being sure that there are no bugs in them.
Thank you,
Gerrie
So many questions! I'd especially love to know if there's a fast and easy way to cut and prepare cruciferous (sp?) veggies like broccoli and cauliflower. I love roasting them, but it takes forever to break them down.
Asparagus is a favorite of ours, but removing the stringy end near the base singly seems tedious, but chopping off a bunch of bases at once leads me to misjudge how much length is enough. What are some strategies to minimize stringiness in asparagus, either in prep or in cooking?
I have read that sometimes onions carry more harmful bacteria than a lot of other foods if they are used beyond there freshest state. Is this true and if so what is the best way to keep them at there freshest. What are the signs that an onion is not good
I have two I'd like to know how to cut and use. The first one is dragonfruit. I'm seeing a lot of availability of this fruit around here. It's supposed to be very good but the only thing I know how to use it for is raw in salads where it is very bland tasting to me. Do you have any tips or recipes on how to prepare and use this interesting fruit? My second great nemesis is greens: beet greens, collard greens, Swiss chard, mustard greens – you name it, I have no idea what to do with them! I certainly don't want to soak them in fat or oil but want a healthy way to prepare them that is also delicious. It's asking a lot, but can you provide a good method to cook these kind of greens that doesn't use lots of garlic with butter or bacon fat? Thanks!
What do I do with all these carrot tops!? They are too bitter and strange for me to prepare like chard.
Can you give some fresh ideas for Jerusalem artichokes?
Jerusalem artichokes! They are delicious roasted, but seem so tiny and fiddly to scrub and remove the eyes. Any hacks?
My husband is allergic to tomatoes, and I have a hard time finding a substitution for them in things like sauces. Do you have any suggestions for making things like a barbecue or spaghetti sauce that aren't tomato based?
How do I get my reluctant veggie eating husband to buy into meatless Mondays?
I would like to know more about fennel. I love the aroma.
I would love some rhubarb techniques that doesn't involve strawberries. Actually I would love to know what to do with rhubarb when I don't want something sweet.
How do you judge the freshness and ripeness of an eggplant? When I buy them they all look the same to me but when I cut them open sometimes they are tougher and sometimes sort of beginning to disintegrate inside.
What are some ways to use Chard?
Thank you for this chance to win your veggie butcher book! I've been a FCF member for 10 yrs & never know how to use persimmons. How do you chop & prepare them? Thank you!!
Is there anything in particular you should look for characteristic-wise in a vegetable that you're planning to pickle? I know carrots, asparagus, beets, and green beans all pickle well (in addition to cucumbers, of course!), but what others would you recommend?
I have not mastered fanning an avocado. I also want to blame the avocado but…
I want to be able to make a rose.
Darn – missed the deadline. This looks like a good book for my teen. He's a Vegetarian with breaks when he gets fish and meat from people he personally know do the killing in a quick and respectfully way. Does this book help one learn how to cut in equal portions? My teen struggles with that but he wants the practice.