For the love of Produce...
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Courgette fritters. I used a recipe that combined three grated courgettes (salted and water squeezed out) to 1 egg and 50g flour, so not stodgy. I added frozen peas for sweetness as I feared the copious salt for drawing out water might leave the mixture too salty.
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Chinese turnip cake (lo bak gao). I ignore the instruction in recipes to steam for an hour in the wok. Just pour the grated turnip/rice flour batter into a tupperware style container, seal loosely and microwave 20-25 minutes on medium into a toothpick pricked in the centre comes out clean.
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Working with local parsnip right now and making a puree with brown butter added. Basically steaming these skin on, then pealed, added to the vitamix with the addition of brown butter, then seasoned.
It's for my coffee coated venison striploin, pan fried gnocchi, roasted carrot with chimichurri, parsnip puree, ancho chili jus and pickled king oyster mushrooms. Cheers9 -
A have a lot Chinese colleagues and ex-colleagues who report that a favourite veggie side I learned from my mom is likely to be her own invention. This is a quick and easy way to cook frozen peas that pairs really well with Asian food. Heat up a teaspoon or two of vegetable oil in a small sauce pan, then toss in a clove or two of minced, grated or pressed garlic. When the garlic starts to colour toss in a few handfuls of frozen peas. Salt generously to offset the sweetness of the peas and cook and stir until warmed through. If you are using starchy older peas instead of petit pois you might need a tiny pinch of sugar to get the balance of sweet/salt/garlic.
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I scored a nice hunk of ripe jackfruit. Yum. (There are some good points about globalized food systems.)
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I scored a nice hunk of ripe jackfruit. Yum. (There are some good points about globalized food systems.)
@AnnPT77 - nice! I always thought jackfruit had the most interesting taste. Kind of hard to describe sometimes. Agree .. there are so many fruits and veg i would never have tried without food import. ✈️
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SafariGalNYC wrote: »I scored a nice hunk of ripe jackfruit. Yum. (There are some good points about globalized food systems.)
@AnnPT77 - nice! I always thought jackfruit had the most interesting taste. Kind of hard to describe sometimes. Agree .. there are so many fruits and veg i would never have tried without food import. ✈️
Agreed. (I'm glad no one asked!) The texture is also interesting. I'm tempted to say "a little rubbery" but that sounds bad: I actually find the firm texture quite enjoyable. Reasonably nutrient dense, too.2 -
Turkish salad of watermelon, feta, mint, parsley and a drizzle of pomegranate molasses.
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I've been using MFP for over 5 years. Rarely do I ever take the time to peruse the site. Discovering this thread just now was a surprise and delight. Awesome stuff. I'm a retired chef/baker and I am so impressed with the ideas and recipes that have been posted. Nice work culinarians!5
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Salade Nicoise following the Alistair Little recipe. I went a little off piste and added a couple of air fryer new potatoes.
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Hey Produce fam!
Saw this really pretty bulb of purple kale at market.. realized I’ve never actually seen the root before. Do you personally eat it? I suppose it would be a waste not to… I’m going to try it!
🥬 🤗
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I love veggies. Lol, but almost all of them are cooked Asian style so hella MSG, fish sauce and soy sauce.
A.C.E. Certified Personal and Group Fitness Trainer
IDEA Fitness member
Kickboxing Certified Instructor
Been in fitness for 35+ years and have studied kinesiology and nutrition
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@SafariGalNYC, I admit I didn't Google around to confirm, but that sure as heck looks like a purple kohlrabi to me, rather than kale. Possible it's mis-identified? If kohlrabi, the bulb is the main thing to eat, don't know if leaves are edible (but would guess they are). Kohlrabi's skin can be a little tougher/more fibrous than the bulb underneath. You can eat the skin, but if it's non pleasant, peeling them is easy. I usually eat them raw, but they doubtless can be cooked, too.4
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None of those veg are lined up with the proper information. Yep, that's a purple kohlrabi.2
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Ahhhhhh thanks @AnnPT77 & @neanderthin ! I was wondering why I had never seen that on kale.. haha
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So much for market labeling. Lol. 🤦🏼♀️2 -
Roast Belgian Endive. Gets less scorched in the oven as opposed to the air fryer but its too hot to turn on the oven.
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I made Chinese turnip cake again on the weekend. This time I added too much water to the grated turnip/rice flour mixture so that it was too soft to slice neatly before pan frying. Also on salty side this time, so no soy or other dipping sauce was needed.
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@PAPYRUS3
https://cooksimply.co.uk/turnip-cake-recipe-lo-bak-go/
I use a loaf tin sized plastic take away container, brushed with oil. Instead of steaming I cook in the microwave 20-25 minutes on low to medium, until a toothpick prod comes out clean. Be careful not to scorch the bottom if cooking in the microwave which makes it hard to slice once cool.0 -
Still experimenting with how to cook globe artichokes for six people. I promised to cook artichokes for some colleagues and their partners before the end of the season and still trying to figure out how to do six artichokes simultaneously. Tonight's experiment with the sous vide wand was a failure. After 1.5 hours at 85C I still needed pop them back in the microwave because they were way underdone. At least the hollandaise sauce was good tonight.
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Saw the title and just want to say I love this time of year. I live in Pa Dutch country and this week the produce started coming in. I have harvested a few tomatoes and eggplant already. Because of the very dry spring the corn was late but oh so sweet. We have "coffee can" stands where the farmers pick their veggies and put them out for sale, if no one is around you just put your money in the coffee can or cigar box, if you need change sometimes you can make it, sometimes you can't. We have one farm that always grows unusual things for fun so I have ramps and purslane, lots of different colored eggplant, okra and kohlirabi. Problem is I'm so spoiled that I do tend to eat seasonally so get tired of squash in the winter.3
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Still experimenting with how to cook globe artichokes for six people. I promised to cook artichokes for some colleagues and their partners before the end of the season and still trying to figure out how to do six artichokes simultaneously. Tonight's experiment with the sous vide wand was a failure. After 1.5 hours at 85C I still needed pop them back in the microwave because they were way underdone. At least the hollandaise sauce was good tonight.
Steam them in a large stock pot. Load them upside down and let 'em steam. Check the water from time to time to make sure it doesn't run out. Easy peasy.2 -
Still experimenting with how to cook globe artichokes for six people. I promised to cook artichokes for some colleagues and their partners before the end of the season and still trying to figure out how to do six artichokes simultaneously. Tonight's experiment with the sous vide wand was a failure. After 1.5 hours at 85C I still needed pop them back in the microwave because they were way underdone. At least the hollandaise sauce was good tonight.
They look like pretty lil edible flowers 🌸 ☺️
Ps - every time I make Roman style artichokes, half the time they are great.. the other half I end up with a wilty soggy mess. Artichokes are my culinary nemesis I! I feel ya!0 -
@SafariGalNYC
Wow Roman artichcokes is something I never attempted because it sounds so complicated. I only eat it at restaurants when I get the chance.
@mtaratoot
I don't have big enough cooking vessels to steam 6 artichokes and don't have room to store any more pots and pans in my kitchen. Hence the experiments with alternative cooking methods.1 -
@SafariGalNYC
Wow Roman artichcokes is something I never attempted because it sounds so complicated. I only eat it at restaurants when I get the chance.
@mtaratoot
I don't have big enough cooking vessels to steam 6 artichokes and don't have room to store any more pots and pans in my kitchen. Hence the experiments with alternative cooking methods.
I bet you could borrow a pot for one night. It doesn't take that big a pot to fit six artichokes. I have a canning pot that probably could hold 18 or 20. My normal Dutch Oven would only hold four though. But I have another pot that could cook two, so I could use two pots to easily cook six without getting out the big pots.2 -
Salad with halved grapes (better for slippery sweet mouth feel), crumbles of St Augur, croutons for crunch, and ranch.
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Simple, but tasty: Dry fried some thin summer squash slices in a very hot cast iron skillet, topped with a little aged balsamic, coarse sea salt, and fresh-ground black pepper before eating. Summer fresh produce, so good!
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Simple, but tasty: Dry fried some thin summer squash slices in a very hot cast iron skillet, topped with a little aged balsamic, coarse sea salt, and fresh-ground black pepper before eating. Summer fresh produce, so good!
I don't know why, but that looks like the best thing ever. So simple, but I think I would eat those over anything else offered to me right now.
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@mtaratoot
I don't have big enough cooking vessels to steam 6 artichokes and don't have room to store any more pots and pans in my kitchen. Hence the experiments with alternative cooking methods.
Another idea that would work:- Use a pot that you already have
- Steam artichokes in batches until ~almost~ done
- Set aside
- Night of the meal, get the steamer running and steam five minutes each in batches to finish off/get hot.
- You should be able to do this in two batches of three, and the wait time will be extremely small
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