For the love of Produce...
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One more for ya.
Rollinia.
Fizzy review: the softer parts are sort of lemon curd ish, and the firmer parts have a wild texture, like firm applesauce. It’s super creamy and definitely can tell it’s in the cherimoya family.
Its a ‘small slice’ one. The texture gets overwhelming after a bit but it’s wild and delicious in small doses.
Learn here: https://www.atlasobscura.com/foods/rollinia-deliciosa-biriba4 -
BarbaraHelen2013 wrote: »First time I’ve ever seen Kohlrabi in real life, so obviously had to buy one…
Don’t really want to make it into some kind of slaw but I’m struggling to come up with a different plan for it. Research tells me it most closely resembles broccoli stalks, so I may end up cutting it into small dice and adding to a lemon, mint and ricotta orzo dish.
Does anyone have any suggestions?
This is boring conceptually, but I love them raw, thin sliced. (That's how I eat broccoli stalks and cauliflower/cabbage cores often, too.)
Same. When feeing fancy: Carpaccio sliced, with green apple if have, with a drizzle of blood orange OO and dusting of ground hazelnuts.
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Okay.. sorry for the dumb question but...
How do you know figs are ripe? Is it when they get a bit soft?
Also, can you just eat a fig like an apple? What does it taste like? I have some in my fridge. Like I said, stupid question but I have never had figs.0 -
Okay.. sorry for the dumb question but...
How do you know figs are ripe? Is it when they get a bit soft?
Also, can you just eat a fig like an apple? What does it taste like? I have some in my fridge. Like I said, stupid question but I have never had figs.
They don't last very long. Yes, if you pick them ripe, it's by how soft they feel. There's a part of the human male anatomy that some might nickname "figs." You know the figs on the tree are ripe when they feel the same. A friend taught me that after I bought a house with three fig trees. I had been indifferent to them before that as I had really only had them dried. They are delicious and sweet.
Most folks just pop 'em in their mouth. I sometimes break them open and turn them inside out and eat the meat but not the skin. I reduce the amount of bird droppings I eat by doing that perhaps. I have a neighbor who does that and then gives the skin to her dog; they both win.
I don't think they should be kept in the fridge, but I'm not sure about that. They only last a very few days after picking if you pick them ripe. If you pick them green, they won't ripen off the tree, but if you pick them just before they are ripe, they will continue to soften. When you can get them tree ripened, they really are a special treat.
I got ONE FIG this year. The birds got all the rest.7 -
It's squash-breaking season again, and I was able to get some of my favorite Georgia Candy Roaster. Yeah, I enthused about them last year, up-thread, but they're so good and they make me happy. Destined for roasting, smashing, freezing . . . just as I'm eating the last of 2021's frozen bowls. I'll also be dark-roasting the large, plump, tasty seeds with good chili powder (Frontier) and Himalayan pink popcorn salt. Double yum!
ma5 -
Squash fest continues! From the top center, Kent (Australian variety), spaghetti, and mashed potato squash, double-bracketed by four additional Georgia candy roaster. That's a foot-long ruler for scale.
Kent is a new variety to me. The squash lady at the market says it's really good. They hand pollinate it to keep the variety pure here.
The other two Georgia candy roaster (GCR) squash I cooked this morning added up to ten two-cup pyrex bowls in my freezer, plus a little (partial bowl) in the fridge. These 4 GCR will join them, so I should end up with around 30 two-cup portions in the freezer for use over the coming year. (GCR aren't great keepers, but they're too yummy to pass up.) These first two GCRs also yielded around 2 cups of nice big, plump raw seeds to roast.
The other types will be used up over the next week or two in meals. The mashed-potato ones (very mild flavor) are especially nice for a topping a pseudo shepherd's pie, though I'm not sure that's how I'll use this one.
Out of curiosity, I weighed my farmers market haul from today, which included all but two (GCR) of the squash show, plus a bag of tomatoes, another of Ida Red apples (not my fave, but I can't get my fave), and a small batch of brussels sprouts. All I knew was that my two bags full felt a little heavier than usual on the quarter-mile (literally) back to my car. Turned out to be 27.8 pounds of fresh yummy veggies/fruits!
Can you tell that I love Winter squash? 😆5 -
@purplefizzy: That Rollinia looks/sounds soooo interesting! I wish I could find something like that.
Your description of it - though far different overall - reminded me that this should be Paw Paw season here, itself a custardy thing. (This would be temperate Paw Paw, Asimina triloba.) So far, I've not found any this year. They don't travel well, but in the past I've gotten a small number at the farmers markets, but rarely. Want!0 -
I like that you put a ruler on there. That is the most objective comparison standard we can use in pictures, without using a scale and that is more problematic because while it gives a reliable indication of weight, it says little about size. Well done.Squash fest continues! From the top center, Kent (Australian variety), spaghetti, and mashed potato squash, double-bracketed by four additional Georgia candy roaster. That's a foot-long ruler for scale.
Kent is a new variety to me. The squash lady at the market says it's really good. They hand pollinate it to keep the variety pure here.
The other two Georgia candy roaster (GCR) squash I cooked this morning added up to ten two-cup pyrex bowls in my freezer, plus a little (partial bowl) in the fridge. These 4 GCR will join them, so I should end up with around 30 two-cup portions in the freezer for use over the coming year. (GCR aren't great keepers, but they're too yummy to pass up.) These first two GCRs also yielded around 2 cups of nice big, plump raw seeds to roast.
The other types will be used up over the next week or two in meals. The mashed-potato ones (very mild flavor) are especially nice for a topping a pseudo shepherd's pie, though I'm not sure that's how I'll use this one.
Out of curiosity, I weighed my farmers market haul from today, which included all but two (GCR) of the squash show, plus a bag of tomatoes, another of Ida Red apples (not my fave, but I can't get my fave), and a small batch of brussels sprouts. All I knew was that my two bags full felt a little heavier than usual on the quarter-mile (literally) back to my car. Turned out to be 27.8 pounds of fresh yummy veggies/fruits!
Can you tell that I love Winter squash? 😆
For caloric reasons I am staying away from most everything that is even a little higher in calories, but I am sure they are quite good. I have never met a vegetable/fruit I did not like.
As for me, I just gobbled up a 300 g package of chopped spinach with spices and lemon juice, thickened with 2 tbsp of psyllium husks, 158 kcal not counting the lemon juice and the spices because that is hard to estimate and essentially irrelevant because I count the calories from the psyllium which are largely unusable.
As for Brussels sprouts, they are essentially the only exception I make to keeping to the lowest energy content possible. They are just too delicious and too easy to use to ban outright!2 -
BartBVanBockstaele wrote: »
I like that you put a ruler on there. That is the most objective comparison standard we can use in pictures, without using a scale and that is more problematic because while it gives a reliable indication of weight, it says little about size. Well done.Squash fest continues! From the top center, Kent (Australian variety), spaghetti, and mashed potato squash, double-bracketed by four additional Georgia candy roaster. That's a foot-long ruler for scale.
Kent is a new variety to me. The squash lady at the market says it's really good. They hand pollinate it to keep the variety pure here.
The other two Georgia candy roaster (GCR) squash I cooked this morning added up to ten two-cup pyrex bowls in my freezer, plus a little (partial bowl) in the fridge. These 4 GCR will join them, so I should end up with around 30 two-cup portions in the freezer for use over the coming year. (GCR aren't great keepers, but they're too yummy to pass up.) These first two GCRs also yielded around 2 cups of nice big, plump raw seeds to roast.
The other types will be used up over the next week or two in meals. The mashed-potato ones (very mild flavor) are especially nice for a topping a pseudo shepherd's pie, though I'm not sure that's how I'll use this one.
Out of curiosity, I weighed my farmers market haul from today, which included all but two (GCR) of the squash show, plus a bag of tomatoes, another of Ida Red apples (not my fave, but I can't get my fave), and a small batch of brussels sprouts. All I knew was that my two bags full felt a little heavier than usual on the quarter-mile (literally) back to my car. Turned out to be 27.8 pounds of fresh yummy veggies/fruits!
Can you tell that I love Winter squash? 😆
For caloric reasons I am staying away from most everything that is even a little higher in calories, but I am sure they are quite good. I have never met a vegetable/fruit I did not like.
As for me, I just gobbled up a 300 g package of chopped spinach with spices and lemon juice, thickened with 2 tbsp of psyllium husks, 158 kcal not counting the lemon juice and the spices because that is hard to estimate and essentially irrelevant because I count the calories from the psyllium which are largely unusable.
As for Brussels sprouts, they are essentially the only exception I make to keeping to the lowest energy content possible. They are just too delicious and too easy to use to ban outright!
I know that you're quite calorie limited, but for myself I find Winter squash quite sating/satisfying, at around 37 calories per 100g. I'm not one to add bunches of butter or oil to it. Sometimes I just eat it plain, maybe a little salt, but I really like it with some white miso mixed in after the squash is hot, right before eating. alternatively, balsamic vinegar is also good on/in it. Sometimes I use it to make soup, too.
This time, I roasted the brussels sprouts with a minimal spray of avocado oil, then a small drizzle (3-4 each) of balsamic vinegar and pomegranate molasses, and a light sprinkling of sea salt. It started out as 196g of sprouts (raw), ended up about 162 calories with all the add-ins. Worth it, to me . . . but I know a lot of people don't like them. Their loss, in my book!2 -
I know that you're quite calorie limited, but for myself I find Winter squash quite sating/satisfying, at around 37 calories per 100g. I'm not one to add bunches of butter or oil to it. Sometimes I just eat it plain, maybe a little salt, but I really like it with some white miso mixed in after the squash is hot, right before eating. alternatively, balsamic vinegar is also good on/in it. Sometimes I use it to make soup, too.
This time, I roasted the brussels sprouts with a minimal spray of avocado oil, then a small drizzle (3-4 each) of balsamic vinegar and pomegranate molasses, and a light sprinkling of sea salt. It started out as 196g of sprouts (raw), ended up about 162 calories with all the add-ins. Worth it, to me . . . but I know a lot of people don't like them. Their loss, in my book![/quote]
There is absolutely nothing wrong with squash as far as I can see. They are a perfectly honourable and delicious product. I have ever tried them with miso, that sounds like a really great idea. I love miso. Unfortunately, because of the salt, I have to stay away from it, just as I have to stay away from soy sauce. I still eat boiled soybeans and natto though. I love them both and, together with sardines, they are my main sources of protein and fat.
Many people love vinegar, balsamic or otherwise, but it is one of the all-too-rare foodstuffs I really completely and genuinely loathe. I often joke I prefer Windex ^_^. Fortunately, I have lemon juice to replace it and when I really feel I want something a bit more fruity, I would use Crystal Light or MiO as a condiment. The MiO would be combined with lemon Juice because it is too sweet for me otherwise, but it does give something reminiscent of a fruity taste.
My normal portion for Brussels sprouts is 250 g. I have no reasons for that quantity, except the practical reason that 1 bag weighs 1.75 kg which gives me exactly 7 portions ^_^
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Okay.. sorry for the dumb question but...
How do you know figs are ripe? Is it when they get a bit soft?
Also, can you just eat a fig like an apple? What does it taste like? I have some in my fridge. Like I said, stupid question but I have never had figs.
Not living in a part of the world where we can grow figs in the garden I buy them from the supermarket. They’re ripe when there is just a slight give when you squeeze gently between your fingers.
If you cut one open, it should be a deep plummy red inside, if it’s pale or even yellow/green it’s not ripe.
Personally, I wouldn’t eat one like an apple, I’m not fond of the texture of the skin when it’s raw, but I’m sure you could. I much prefer them cooked in some way.
The taste is hard to describe because it’s unique…sweet and aromatic, almost like a sharper, fruitier honey flavour - that’s the best I can do to describe it! 😂2 -
BarbaraHelen2013 wrote: »Okay.. sorry for the dumb question but...
How do you know figs are ripe? Is it when they get a bit soft?
Also, can you just eat a fig like an apple? What does it taste like? I have some in my fridge. Like I said, stupid question but I have never had figs.
Not living in a part of the world where we can grow figs in the garden I buy them from the supermarket. They’re ripe when there is just a slight give when you squeeze gently between your fingers.
If you cut one open, it should be a deep plummy red inside, if it’s pale or even yellow/green it’s not ripe.
Personally, I wouldn’t eat one like an apple, I’m not fond of the texture of the skin when it’s raw, but I’m sure you could. I much prefer them cooked in some way.
The taste is hard to describe because it’s unique…sweet and aromatic, almost like a sharper, fruitier honey flavour - that’s the best I can do to describe it! 😂
Depends on the variety of fig. Some figs are green inside. I have three different varieties, and one is green inside and outside. One is green outside and purple inside. The other has huge, dark brown/purple figs that are deep purple inside.
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Wow, that’s interesting! I had no idea, the only figs I’ve come across are all brown/purple on the outside. The only different types I’ve seen are either the smaller more pointed earlier varieties or the bigger, rounded ones, about the size of a satsuma.
I think one type is Turkish and the other is Greek, but that’s the extent of my knowledge! 😂1 -
Not the best use of my fermented cherry tomatoes that I posted upthread a bit… but could no longer resist trying a few .
Eaten on the side of a vegetarian Jambalaya and some Tenderstem Broccoli.
The tomatoes are kind of fizzy and intensely ‘tomatoey’ with a scented hint of basil and garlic. They’re softer than a fresh tomato, but not mushy, if that makes sense. Definitely recommend as an easy foray into the healthy world of fermented foods at home!
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On vacation in Valencia, which is in a part of the world where we order grilled vegetables at almost every meal. Both versions we ate so far have beeen great. The first was at an upscale tapas bar, and the second, just as good, at a cheaper casual tapas bar with waiters in T-shirts instead of waistcoats.
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A third order of grilled veg in Valencia in a mom and pop restaurant.
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We're still in Valencia. Tonight a tapa of roast asparagus sprinkled with parmesan and dressed with tapenade laced with a few drops of truffle oil was a pretty good combination.
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Being that I'm isolating, I'm working with what I've got on hand. Fortunately there's some good stuff to work with.
Yesterday I thought I was going to roast some cauliflower as the one I have is about ready to get made. I'll roast that tonight. But I wanted soup, and when I was going through the cupboard I noticed I had plenty of split green peas. Perfect.
I started by briefly sauteing some chopped onions, then added a fair bit of thinly sliced celery and diced carrots. Then I added some diced red-skin potatoes; that's what looked like diced ham of course, and a small handful of coarsely chopped shishitos. I added the dried peas and stirred them with the veggies briefly. I briefly added some coarsely chopped garlic. Lots of garlic. I added a quart of broth, then went outside and picked a couple bay leaves and tossed them in. That was about it. I just simmered it about 60-90 minutes, then turned it off and let it sit a half hour before reheating and eating. While I waited, I chomped on a delicious sweet carrot. I'm grateful a friend dropped off so much produce even though I wasn't sure I'd be able to eat or willing to cook. It's been a windfall to have it there in the refrigerator.
Normally I would have used a lot more peas. I used a light hand this time for some reason. It was less thick than what I would usually make, and it was really really good. I hadn't eaten yet for the day, and I knew I could use the calories, so I ate it all. Easy recipe, and I'll make it again.
Tonight I'll do the cauliflower. I usually either break it down into large florets or roast it whole. For a change, I'm going to slice it into quarter- or half-inch slabs and roast those. I hope they turn out. I will probably make some quinoa to go with it.
Tomorrow I might break in to the lentils. I've been craving lentil barley mushroom miso vegetable soup. I have some beets, but I don't think they'll go good in that soup. I'll do the beets later in the week. I have a few kinds of potatoes, and I'm thinking of a few fun ways to cook those.
Hey - I have to keep myself entertained while I'm staying away from other people.
I did take a nice walk today since it wasn't pouring rain and the temperature was in the 50s. I hope that wasn't too energetic. I think I feel fine, but I do NOT want to overdo it and set myself back. Tomorrow is the last nicer day for a while, so maybe I'll go drive out to the bird refuge, by myself, and see how many species I can see.
I'll be making up for not doing much cooking in the summer to avoid heating up the house. I've got some fun ideas. Black bean soup in the next few weeks. Maybe even red beans & rice.
Be safe out there, okay?7 -
Morning!
Just making a shake.. wish pomegranates were easier to peel! I've read the peel can be eaten ..but haven't found a tasty recipe to make it less bitter.
Time for Dragonfruit , pom and watercress breakfast smoothie!
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SafariGalNYC wrote: »Morning!
Just making a shake.. wish pomegranates were easier to peel! I've read the peel can be eaten ..but haven't found a tasty recipe to make it less bitter.
One trick to getting the arils out is to:- Get a big bowl of water
- Cut the fruit in half or quarters
- Hold the fruit upside down over the water
- Bang on the exterior of the fruit with a big spoon
- When all the arils are out, compost the rind
- Scoop out the arils and... EAT
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