For the love of Produce...

1…105106107108110

Replies

  • SafariGalNYC
    SafariGalNYC Posts: 1,450 Member
    AnnPT77 wrote: »
    A few of my fully ripe quart of delicious locally-grown fresh strawberries. 😋
    b2r886do4864.jpg

    Oooooooo 😮 beauties!
  • acpgee
    acpgee Posts: 7,948 Member
    The odd little tub was mixed with some Thai tamarind BBQ dipping sauce. Will figure out later how to use that.
    rwrtkyli4chf.jpeg
  • acpgee
    acpgee Posts: 7,948 Member
    A bowlful of the NYT "broccoli crack" made with one head of broccoli. This dressing is similar to some semi cooked asian salads where the veg is doused in vinegar and then oil is heated up with garlic and other aromats before pouring onto the salad.
    https://cooking.nytimes.com/recipes/1016146-broccoli-salad-with-garlic-and-sesame?unlocked_article_code=1.z00.4orm.KYuKxqLj2fR7&smid=share-url
    3ori6nxkwfo2.jpeg
  • acpgee
    acpgee Posts: 7,948 Member
    I did a tapas dinner tonight including a couple of veg driven dishes. Portuguese marinated carrots are dead easy, can be prepared in advance to serve at room temperature, and are my favourite way to eat carrots. Cogolos aj ajillo is a great way to eat lettuce hearts. It's another recipe that uses the technique of dousing veg with vinegar, and heating up olive oil with garlic that's drizzled over. I also link my favourite Spanish tortilla tutorial (though I use less olive oil).
    https://tapastalk.wordpress.com/2008/07/02/tapa-of-the-week-16-cogollos-al-ajillo/
    https://arecipeforgluttony.wordpress.com/2013/09/25/in-portuguese-marinated-carrots/
    https://www.youtube.com/watch?v=JceGMNG7rpU
    elfk6d70ztgk.jpeg

  • acpgee
    acpgee Posts: 7,948 Member
    @SafariGalNYC
    So jealous that you can get shiso. I must remember to check at the asian grocer.
  • AnnPT77
    AnnPT77 Posts: 34,168 Member
    Those are beautiful, @SafariGalNYC! I love the vibrant colors, and romanesco broccoli is like a work of fractal art.

    What you're planning sounds great, but I have to admit I'm a big fan of roasting cauliflower. I like the deeper flavor that brings out. Roasted patty pans are great, too, but they're also fun to stuff and bake.

    Thanks for sharing those beautiful veggies here!
  • mtaratoot
    mtaratoot Posts: 14,228 Member
    With the temperatures we're having, I'd cut them into tiny bits and eat 'em raw or find a way to steam them out back on my camp stove and then maybe cool them with some vinegar. I have no interest in hot food right now.
  • Unknown
    Unknown
    This content has been removed.
  • acpgee
    acpgee Posts: 7,948 Member
    I had a dinner party on the weekend and a guest brought a huge box of Tunisian dates as a hostess gift. How do I use these besides nibbling on them when I want a sweet?
  • SafariGalNYC
    SafariGalNYC Posts: 1,450 Member
    Re: dates… diced as a yogurt topping? Also tasty with a mini wedge of brie. Date stuffed chicken breast?

    I saw this food network recipe for Broccoli date crunchy salad with spicy peanuts that may be of interest!

    https://www.foodnetwork.com/recipes/eric-greenspan/broccoli-date-crunch-salad-with-spicy-peanuts-13540472

  • mtaratoot
    mtaratoot Posts: 14,228 Member
    What kind of dates? If they are Medjool dates, just eat them!
  • acpgee
    acpgee Posts: 7,948 Member
    I am disappointed that my cherry pitter (which I also use for olives) doesn’t seem to work on dates. Thanks for the ideas. I have feta and blue cheese lying around that I could thin with yoghurt for stuffing the dates. Will have a look at that broccoli salad when I am on my laptop. My phone doesn’t seem to want to connect.
  • AnnPT77
    AnnPT77 Posts: 34,168 Member
    acpgee wrote: »
    I am disappointed that my cherry pitter (which I also use for olives) doesn’t seem to work on dates. Thanks for the ideas. I have feta and blue cheese lying around that I could thin with yoghurt for stuffing the dates. Will have a look at that broccoli salad when I am on my laptop. My phone doesn’t seem to want to connect.

    I just slice dates with pits down one long side, take out the pit, and stuff them that way - like a tiny clamshell kind of shape. I've never tried savory fillings, but that sounds interesting. Report back if you try it?
  • acpgee
    acpgee Posts: 7,948 Member
    I popped into the posh supermarket next to the office and scored salicornia.
    4timhlhgfbuq.jpeg
  • AnnPT77
    AnnPT77 Posts: 34,168 Member
    @acpgee, I've literally never seen or heard of that as salicornia or marsh samphire. I looked up other names and got sea beans, sea green bean, sea pickle, glasswort, pickle weed, chicken toe, saltwort. Never heard of those, either. I guess it's available (native or cultivated) in the US, but I've never seen it here in the middle of the country.

    Wow. What do you like to do with it?
  • SafariGalNYC
    SafariGalNYC Posts: 1,450 Member
    @acpgee @AnnPT77

    Ooo that’s cool Acpgee! I have seen that in France as herbe de Saint-Pierre /— very salty but supposed to be good for digestion. (Let us know!)

    I’ve not had it - but see it as a seaweed alternative in recipes. ;)
  • acpgee
    acpgee Posts: 7,948 Member
    I've eaten samphire in the Netherlands where it grows in the salt marshes off the islands in the North Sea. In the island of Tessel it is typically served as a garnish for lamb. Tonight I blanched it for two minutes and then tossed in butter and put it in salad where I used balsamic vinegarfor sweetness. I was a bit to sparing with the samphire as it's flavour was too subtle. I got nervous after tasting it raw, which was quite salty. Served with salmon tartare.
    3azqac14aakk.jpeg

Categories