For the love of Produce...

purplefizzy

I’ve been a produce *kitten* for years and years.
My ‘Apple thing’ is notorious among friends and family. That’s the one enduring phase (current obsessions are Koru, Pacific Rose, and HoneyBee apples)- in addition to my squash fixation (kabocha, mostly, but a well roasted spaghetti squash also makes me swoon.)

I love almost all things produce-related... roasted golden beets, thinly shaved fennel, kabocha-everything, cauliflower curry, roasted Brussels with Apple and bacon. Grilled asparagus with Meyer lemon couli. Seared peaches on salad. Turnip puree.

Don’t get me wrong. I love a good grass fed steak...next to my veggies!

My question:
Got a love affair of your own with the veggie realm?
What is the vegetable you love introducing to nonveggie-loving friends?
What new-to-you veggie are you surprised that you like?
How do you boost nutrition in meals/recipes with innovative veggie additions?
Are you doing cool stuff with jackfruit? Spiralizing celerac?
Wat preparation method changed your mind about a particular vegetable/fruit?

Inspire me with your produce bounty!!

Below:
Roasted Kaocha in miso glaze with Pom and tahini
Crispy Orange Slices
Sweet potato soup

zeejane03

I aim for 10+ servings of veggies and fruit a day but usually just dump it into a bowl or my blender and call it good lol.

jennifer_417

I have never felt more like an uneducated hillbilly. That look so fancy!

Safari_Gal

@purplefizzy - what a wonderful post! Truly refreshing and inspiring - I don’t often see posts dedicated to produce. Thanks for a bit of motivation here.

Yes - I have a total love affair of my own with produce! I seek out new veggies and as I travel often- I’m always looking for new local vegetables to try. Current favorites are Okinawan purple yam, mulukhiyah and dragon fruit.

I tend to add greens to everything to boost nutritional value— stews, soups, casseroles- you name it.



counter photo -some bounty brought home and looking forward to use! Avocados, Brussels sprouts and rainbow chard are staples in my house.

Hope to see some more produce lovers in the MFP neighborhood. Have a great night!

M

Safari_Gal

zeejane03 wrote: »

I aim for 10+ servings of veggies and fruit a day but usually just dump it into a bowl or my blender and call it good lol.

@zeejane03 / I tend to drink my vegetables for breakfast quite a bit as well!

AnnPT77

Wow, those look yummy!

I eat a lot of veggies (at/over the 10+ servings most days), but I'm kind of simple. I often make a soup, stew or stir-fry/stir-steam; or do a peanut chili sauce on soy noodles with lotsa veggies; or just roast veg and eat a boatload.

The other night's roasted eggplant slices topped with Cypress Grove Psychedillic goat cheese, then broiled, were pretty good. Black bean & sweet potato tacos with carmelized onions and some cotija are good. Sweet potato peanut bisque . . . I'm usually too lazy, but it's tasty.

I also like raw veggies (how I usually eat celeriac, BTW), the usual carrots, celery, cucumbers, radishes, but also hakurei turnips, jicama, and probably some I'm not recalling.

Beet greens are my favorite greens for (lightly) cooked greens, but red amaranth is a close 2nd - neither is that easy to find around here.

I got some heirloom winter squash at the farmers market, a kind of banana squash, that is so super good . . . I buy up a bunch, roast, and freeze in 2C pyrex bowls to last for the Winter. Lately, I've just been eating it with a good dollop of white miso mixed in.

Oddest veggies eaten? Maybe stir-fried tindora (look like mini-cucumbers, don't really taste like them). I keep looking at the malanga at the produce place, but haven't tried them yet.

zeejane03

jennifer_417 wrote: »

I have never felt more like an uneducated hillbilly. That look so fancy!

I had to google what a kobocha was LOL. I don't think I've ever eaten squash in any form, going to look for it next time I'm at the store

purplefizzy

Oooh, you guys have me drooling.

My go-to kitchen tools for veggies are my mandolin and my spiralizer.

‘Kohlrabi carpaccio’ is great- thinly shaved kohlrabi and apple, drizzle of good OO/S/P, sprinkling of hazelnut. Stole that from some legit recipe site somewhere.

I love to carmelize boatloads if onions in the crock pot for use all week- super easy!

I’m new to enjoying turnips- actually had my mind completely blown by a Rachael ray recipient for roasted turnips and radishes:
https://www.rachaelraymag.com/recipe/roasted-turnips-and-radishes-with-lemon-garlic-butter

Dragonfruit- yes!!!! I also LOVE cherimoya but it’s so pricey and I eat in such volume...

Purple yam- made for a beautiful (if slightly strange/counterintuitive looking) Soup last year.
I tend to do roasted/soups in winter and salad-creations in summer.

Fennel is my true love: I adore it very thinly shaved, it feels to me like the flavor profile changes.

I’m just getting into some of the specialty cabbages, blackened/grilled/roasted. Whole new world!

I find that most of my friends that think they don’t like veggies have either had crappy canned/frozen/casserole type childhood trauma, or they haven’t had them properly showcased. Shaved or spiralized can completely affect flavor profile, as can proper roasting at high heat, and the addition of fat (even a teensy bit, I like Tuscan OO spray, non propeller version) and sea salt, and some form of acid (lemon, vinegar) as a finishing splash.

@jennifer_417 : so much is about local availability. I’m really lucky to live in an area with great grocery stores, year round farmers markets, and a host of ethnic markets for specialty stuff. I also grew up on a farm so I grown my own fruit (mulberries, pomegranate, persimmons, Meyer lemon) in the tiny space I have available.


Few more faves:

zeejane03

purplefizzy wrote: »

Oooh, you guys have me drooling.

My go-to kitchen tools for veggies are my mandolin and my spiralizer.

‘Kohlrabi carpaccio’ is great- thinly shaved kohlrabi and apple, drizzle of good OO/S/P, sprinkling of hazelnut. Stole that from some legit recipe site somewhere.

I love to carmelize boatloads if onions in the crock pot for use all week- super easy!

Could you share how to caramelize the onions, very interested in trying that!

purplefizzy

Crockpot caramelized onions here:

https://www.geniuskitchen.com/recipe/crock-pot-caramelized-onions-24750?ref=amp&ftab=reviews

DEAD easy and can be frozen in silicone giant ice cube molds, then freezer bag and store.

zeejane03

purplefizzy wrote: »

Crockpot caramelized onions here:

https://www.geniuskitchen.com/recipe/crock-pot-caramelized-onions-24750?ref=amp&ftab=reviews

DEAD easy and can be frozen in silicone giant ice cube molds, then freezer bag and store.

thank you!

swirlybee

I try to eat at least three different kinds of vegetables per meal (aromatics like onions and bell peppers don't count). I typically roast or stir fry my veggies, or put them in soups during this time of the year.

I've been experimenting lately with chayote squash. I used to just put it in chicken soup but lately I've been eating it raw in a salad or a simple slaw with no mayo. Best one I made was just chayote, radish, and cilantro dressed with lemon and a sprinkle of sugar.

I love kabocha but I only really use it for soup. Can you share some recipes/ideas for kabocha?

lemurcat2

I love fruit and vegetables, and enjoy almost all vegetables if prepared properly. I like eating seasonally when possible, so tend to eat a lot less fruit in the winter and far more limited -- lots of berries, oranges and clementines, apples and pears. But during season I go nuts at the farmers market. Vegetables I love pretty much all greens (and all kinds of cabbage too), and anything roasted. Lots of root veg lately (turnips last night among other things, I have celeriac in my refrigerator right now) and winter squash (roasted pumpkin which I added to a stew yesterday). But I also can get pretty basic with choices and preparations this time of year when nothing is truly in season -- in addition to those mentioned, lots of zucchini, broccoli and cauliflower, and brussels are staples. For something not mentioned unless I missed it, jerusalem artichokes/sunchokes are great.

Lolinloggen

Love my produce too

Your questions:
Got a love affair of your own with the veggie realm? - Yes specifically if steamed I use all types of produce in my salads and I recently became aware that I have a reputation at work for brining in the biggest and best salads

What is the vegetable you love introducing to nonveggie-loving friends? Beetroot.Most think it tastes like dirt, but really it is one of the most versatile veggies I know

What new-to-you veggie are you surprised that you like? Fennel! I had it a few times and did not like it, but Ottolenghi recipes have made me realise I was missing out on something special

How do you boost nutrition in meals/recipes with innovative veggie additions? Cooking shows and recipes (Ottolenghi) are brilliant inspiration for me so that is my goto

Are you doing cool stuff with jackfruit? Spiralizing celerac? Jackfruit is too expensive here at present so no But we do have a spiralizer Mostly for sweet potato and beet at present but in supper we make brilliant stuff with it

Wat preparation method changed your mind about a particular vegetable/fruit? For Fennel: Caramelizing it but also steaming it and not boiling to death. Beets: roasting in the oven. Brussels Sprouts with a little bacon or sprinkled with nutmeg

suzeiehl

Thank you for Ottolenghi!

allieeveryday

I recently learned that if you roast beets in the oven whole (minus the greens, with just the ends trimmed), it's SO much easier to get the skins off. Saves my cutting board/clothing/countertops - no more peeling in advance!

RelCanonical

Carrots are kind of my thing right now. I can make them savory or sweet and love them both ways. They are a power root.

ccrdragon

purplefizzy wrote: »

@jennifer_417 : so much is about local availability. I’m really lucky to live in an area with great grocery stores, year round farmers markets, and a host of ethnic markets for specialty stuff. I also grew up on a farm so I grown my own fruit (mulberries, pomegranate, persimmons, Meyer lemon) in the tiny space I have available.

You surprised me with this - I have met very few people who know what mulberries are and fewer still who have eaten them. My grand parents had a farm that had a few mulberry trees and every year my grandmother would collect the berries and then make the most incredible mulberry pie! What she didn't use for pies she would make jam out of.

As for veggies, I don't think I have met a veggie that I didn't like, although my tastes are fairly simple and I prefer most veggies fresh and uncooked. The one exception being Brussel sprouts which require sauteing in bacon grease with just a hint of lemon as you take them off the stove.

purplefizzy

swirlybee wrote: »

I try to eat at least three different kinds of vegetables per meal (aromatics like onions and bell peppers don't count). I typically roast or stir fry my veggies, or put them in soups during this time of the year.

I've been experimenting lately with chayote squash. I used to just put it in chicken soup but lately I've been eating it raw in a salad or a simple slaw with no mayo. Best one I made was just chayote, radish, and cilantro dressed with lemon and a sprinkle of sugar.

I love kabocha but I only really use it for soup. Can you share some recipes/ideas for kabocha?

I’m working my way thru these:
https://greatist.com/eat/kabocha-squash-recipes

kshama2001

ccrdragon wrote: »

purplefizzy wrote: »

@jennifer_417 : so much is about local availability. I’m really lucky to live in an area with great grocery stores, year round farmers markets, and a host of ethnic markets for specialty stuff. I also grew up on a farm so I grown my own fruit (mulberries, pomegranate, persimmons, Meyer lemon) in the tiny space I have available.

You surprised me with this - I have met very few people who know what mulberries are and fewer still who have eaten them. My grand parents had a farm that had a few mulberry trees and every year my grandmother would collect the berries and then make the most incredible mulberry pie! What she didn't use for pies she would make jam out of.

As for veggies, I don't think I have met a veggie that I didn't like, although my tastes are fairly simple and I prefer most veggies fresh and uncooked. The one exception being Brussel sprouts which require sauteing in bacon grease with just a hint of lemon as you take them off the stove.

@ccrdragon - another mulberry fan here! My grandfather had a tree that was always producing when we were there in the summer. I had purple feet in the summer as a kid

Now my mom lives there and while that tree is no longer great, it has an offspring that is. Mom likes mulberry pie - I like mulberry pancakes. The berries freeze well.

tamazinegrace

I made my friend try cabbage... she calls it hot lettuce 😂

SpicyWater

I'm a vegetarian but I'm poor lol, and I live in an area with little selection - we can pick Wal-Mart or the overpriced local grocery store. I love fresh produce, but typically end up buying a mix of low-sodium canned veggies (beans), lots of frozen veggies, and whatever happens to be in season/on sale. Right now I'm loving navel oranges, fresh cucumbers, and baby spinach!

suziecue25

My latest is sweet and sour red cabbage......goes so well with Sunday roasts and game [especially venison]. I make a big pot and freeze portions.

Recipe and method available if anybody interested.

dmkoenig

@purplefizzy I love your food attitude, very inspirational. Some of your pics just blew me away and would love to get those recipes! I just picked up a Mueller spiralizer but have not done anything with it yet. Right now my fave source for vegetarian ideas is https://cookieandkate.com/ and her accompanying cookbook. Lots of fresh flavors, roasted veggies, etc.

Mithridites

suziecue25 wrote: »

My latest is sweet and sour red cabbage......goes so well with Sunday roasts and game [especially venison]. I make a big pot and freeze portions.

Recipe and method available if anybody interested.

Yes, please!

JeromeBarry1

jennifer_417 wrote: »

I have never felt more like an uneducated hillbilly. That look so fancy!

Bite your tongue! Hillbillies do know their local veggies.

purplefizzy

@dmkoenig
Thanks!

Here is my base roasted squash soup recipe (blog very infrequently):
http://hills-for-breakfast.com/2019/01/06/roasted-squash-soup/

A few new fave veggie recipes, ganked from R.Ray, with my menu modification notes:



Kale salad:
https://www.rachaelraymag.com/recipe/kale-salad-with-fig-balsamic-dressing

Added: pine nuts, extra figs minced on top
Used parm instead of manchego
Used dried cherries instead of cranberries

**Squash:
https://www.rachaelraymag.com/recipe/butternut-squash-with-hazelnut-and-pepita-dukka

Used kabocha, black and white sesame, fresh mint
Par-cooked cubes beforehand

**Citrus Beet salad:
https://www.rachaelraymag.com/recipe/beet-and-orange-salad

Do NOT peel golden beets before roasting.
After roasting, peel and slice beets, cover with acid (vinegar or citrus.)
-added bed of shaved fennel and arugula instead of watercress

**Roasted turnips and radishes:
https://www.rachaelraymag.com/recipe/roasted-turnips-and-radishes-with-lemon-garlic-butter

purplefizzy

Lolinloggen wrote: »

Wat preparation method changed your mind about a particular vegetable/fruit? For Fennel: Caramelizing it but also steaming it and not boiling to death. Beets: roasting in the oven. Brussels Sprouts with a little bacon or sprinkled with nutmeg

Can you point me toward a particular caramelized fennel recipe/technique you like?
I have ‘Plenty’ and ‘Jerusalem’ and will happily buy another Ottolenghi if you suggest.

GottaBurnEmAll

I love veggies, but there are a few I'm not particularly fond of - beets, fennel, parsnips, chard (because it tastes like beets), and zucchini is just okay.

I cook for a household of people who basically don't like many veggies except salad veggies, and I don't handle raw veggies well due to IBS. So, I tend to keep things for myself pretty basic to save prep time and because I really don't get tired of layered or chopped mixed vegetable casseroles, veggie/bean stews and soups, stir fries, and roasted vegetables.

atgnat1

purplefizzy wrote: »

I find that most of my friends that think they don’t like veggies have either had crappy canned/frozen/casserole type childhood trauma, or they haven’t had them properly showcased.

This is indeed the situation with so many people. I have relatives who think I'm some kind of supreme goddess of cooking because I know how to drizzle some olive oil and seasoning on assorted veggies and roast them in the oven.

I've discovered chayote recently and it's so different from any squash I've used before. I'm going to try to grow some this year and in the meantime I'm buying half a dozen at a time (only 58 cents each at the HEB here) and experimenting with putting them into absolutely everything. They handle sweetness just as well as savory and I have plans to one of these days use them for an 'apple' pie and see who I can fool with it.

lalalacroix

I'm so jealous of everyone's veggie tales. Lol.

In February, in Colorado, there seems to be little fresh, ripe, affordable veggies. I'm eating salads and potatoes mainly, along with lots of affordable frozen veg. There is a good selection of winter squashes but they are so pricey that we don't eat them often. Can't wait for summer! 😁


Also kombocha is delicious and probably my favorite winter squash. I love it best roasted with olive oil, salt and pepper.