For the love of Produce...

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Replies

  • purplefizzy
    purplefizzy Posts: 594 Member
    just_Tomek wrote: »
    Ohhhhhhhhhhh my lord............ yes :)

    qtheh9533tw0.jpg

    I need a spare VAT of that. Stunning. Beautiful. But I’m gonna need a backup bowl. Or three.
  • purplefizzy
    purplefizzy Posts: 594 Member
    just_Tomek wrote: »
    purplefizzy wrote: »
    just_Tomek wrote: »
    Ohhhhhhhhhhh my lord............ yes :)

    I need a spare VAT of that. Stunning. Beautiful. But I’m gonna need a backup bowl. Or three.

    I hope you are aware that there is always a backup bowl for the second serving waiting in the kitchen. But is a large and deep bowl, normal human being would be filled easily.

    Keyword ‘normal.’

  • suzyjmcd2
    suzyjmcd2 Posts: 266 Member
    Any suggestions on how to prepare baby bok choy in an interesting way?
  • psychod787
    psychod787 Posts: 4,099 Member
    purplefizzy wrote: »
    psychod787 wrote: »
    just_Tomek wrote: »
    Ohhhhhhhhhhh my lord............ yes :)

    qtheh9533tw0.jpg

    To quote Disturbed... "get down with that sickness!"

    ‘I’ll have what she’s having.’ - bonus points if you *are of the era* to get this quote ;)

    "When Harry Met Sally." Katz Deli.... Potato salad! Lol what do I win?
  • NewLIFEstyle4ME
    NewLIFEstyle4ME Posts: 4,440 Member
    edited June 2019
    suzyjmcd2 wrote: »
    Any suggestions on how to prepare baby bok choy in an interesting way?

    I eat A LOT of baby bok choy and usually eat it these ways:

    https://www.marthastewart.com/1154971/baby-bok-choy-ginger-and-garlic

    http://apple-of-my-eye.com/2014/01/07/garlic-ginger-bok-choy/

    https://cooking.nytimes.com/recipes/1016931-glazed-shiitakes-with-bok-choy
  • suzyjmcd2
    suzyjmcd2 Posts: 266 Member
    NewLIFEstyle4ME wrote: »
    suzyjmcd2 wrote: »
    Any suggestions on how to prepare baby bok choy in an interesting way?

    I eat A LOT of baby bok choy and usually eat it these ways:

    https://www.marthastewart.com/1154971/baby-bok-choy-ginger-and-garlic

    http://apple-of-my-eye.com/2014/01/07/garlic-ginger-bok-choy/

    https://cooking.nytimes.com/recipes/1016931-glazed-shiitakes-with-bok-choy

    Thank you!
  • Katmary71
    Katmary71 Posts: 7,135 Member
    NewLIFEstyle4ME wrote: »
    suzyjmcd2 wrote: »
    Any suggestions on how to prepare baby bok choy in an interesting way?

    I eat A LOT of baby bok choy and usually eat it these ways:

    https://www.marthastewart.com/1154971/baby-bok-choy-ginger-and-garlic

    http://apple-of-my-eye.com/2014/01/07/garlic-ginger-bok-choy/

    https://cooking.nytimes.com/recipes/1016931-glazed-shiitakes-with-bok-choy

    Thank you for posting these, I'm getting Bok Choy in my delivery and was looking for ideas too!
  • swirlybee
    swirlybee Posts: 497 Member
    NewLIFEstyle4ME wrote: »
    suzyjmcd2 wrote: »
    Any suggestions on how to prepare baby bok choy in an interesting way?

    I eat A LOT of baby bok choy and usually eat it these ways:

    https://www.marthastewart.com/1154971/baby-bok-choy-ginger-and-garlic

    http://apple-of-my-eye.com/2014/01/07/garlic-ginger-bok-choy/

    https://cooking.nytimes.com/recipes/1016931-glazed-shiitakes-with-bok-choy

    That Martha Steward recipe calls for it to be cooked a little too long. If I'm boiling baby bok choy, I only do it for 3 minutes max and if I'm not serving it right away, then I put it in ice water to stop it from overcooking.

    Baby bok choy is a staple in my house. I usually cook it in a stir fry with whatever veggies I have. My standard stirfry sauce is 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp sugar and varying amounts of chicken stock and cornstarch depending on how thick I want the sauce to be.

    I've also pan-seared it on a hot cast iron skillet for around 3 minutes or until sufficiently browned and dressed with either yuzu citrus dressing (basically lemon, oil, soy sauce and sugar) or sesame miso dressing (sesame seeds, miso paste, sesame oil, rice vinegar, ginger, and sugar).
  • Kupla71
    Kupla71 Posts: 1,561 Member
    I bought some fiddleheads today for the first time. I’m looking forward to trying them. Does anyone have suggestions on how to cook them?
  • purplefizzy
    purplefizzy Posts: 594 Member
    psychod787 wrote: »
    purplefizzy wrote: »
    psychod787 wrote: »
    just_Tomek wrote: »
    Ohhhhhhhhhhh my lord............ yes :)

    qtheh9533tw0.jpg

    To quote Disturbed... "get down with that sickness!"

    ‘I’ll have what she’s having.’ - bonus points if you *are of the era* to get this quote ;)

    "When Harry Met Sally." Katz Deli.... Potato salad! Lol what do I win?

    That’s serious bonus point material, there.
  • purplefizzy
    purplefizzy Posts: 594 Member
    suzyjmcd2 wrote: »
    Any suggestions on how to prepare baby bok choy in an interesting way?

    My fave recently is braised with a bunch of mushrooms in a bit of coconut oil or whatevs.
    With seared chicken thighs.
    Ginger, garlic, splash of Tamari or soy, maybe some sriracha. One of my totally hacked meals.
  • purplefizzy
    purplefizzy Posts: 594 Member
    Kupla71 wrote: »
    I bought some fiddleheads today for the first time. I’m looking forward to trying them. Does anyone have suggestions on how to cook them?


    Zero experience, but I do remember someone here mentioned them.
  • purplefizzy
    purplefizzy Posts: 594 Member
    swirlybee wrote: »
    NewLIFEstyle4ME wrote: »
    suzyjmcd2 wrote: »
    Any suggestions on how to prepare baby bok choy in an interesting way?

    I eat A LOT of baby bok choy and usually eat it these ways:

    https://www.marthastewart.com/1154971/baby-bok-choy-ginger-and-garlic

    http://apple-of-my-eye.com/2014/01/07/garlic-ginger-bok-choy/

    https://cooking.nytimes.com/recipes/1016931-glazed-shiitakes-with-bok-choy

    That Martha Steward recipe calls for it to be cooked a little too long. If I'm boiling baby bok choy, I only do it for 3 minutes max and if I'm not serving it right away, then I put it in ice water to stop it from overcooking.

    Baby bok choy is a staple in my house. I usually cook it in a stir fry with whatever veggies I have. My standard stirfry sauce is 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp sugar and varying amounts of chicken stock and cornstarch depending on how thick I want the sauce to be.

    I've also pan-seared it on a hot cast iron skillet for around 3 minutes or until sufficiently browned and dressed with either yuzu citrus dressing (basically lemon, oil, soy sauce and sugar) or sesame miso dressing (sesame seeds, miso paste, sesame oil, rice vinegar, ginger, and sugar).

    This sounds SO GOOD.
  • purplefizzy
    purplefizzy Posts: 594 Member
    edited June 2019
    Produce Status update.

    v375dp7ia40f.jpeg

    Adjusting to new commute is killing my food vibe - thank gawd it’s temporary and I’ll be working flex.... losing 3 hours a day has made for new challenges. Still eating all of the plants, but super unsexy no photo style. (The protein bar I woke up with IN MY HAIR was also direly unsexy.)

    Working on half-step prep and storage methods still. Glass storage, pre washed stuff, chopping when I can tolerate the quality trade off...

    Coconuts are current obsession. Few battle wounds but I’m pretty sure I’m winning the war, as they all wind up in my stomach eventually and I have bandaids.

    ETA: also pictured are golden kiwi (LOVE!), lemons and limes, purple skin monster sweet potato, shallots (the single person’s onion because right size and no leftovers to ruin the ambiance of the fridge) and about a weeks worth of ginger (couple lbs.)

    Not pictured: the 6 monster kabocha squash in cupboard.

    3y484xl51xie.jpg

    Fridge isn’t insta worthy (is that what we aspire to now? Or has the trend shifted? Dunno. Not on any of the platforms.) but here is the current state of partial prep (I’m liking the glass casserole method for herb storage. Paper towel sleeping bag for the herbs, plastic wrap over the top.)

    Actors in this scene:
    -Baby avocados, ripe and holding in fridge -I fridge them the second they are ripe and they hold well
    -cukes, washes and stored open
    -jar of chopped snow peas
    -couple kinds of sprouts
    -herbs (mint, cilantro, dill, Italian parsley)
    -tubs of spinach
    -bag of preshredded purple cabbage
    -half a kabocha, par cooked in micro to roast later
    -Green onions
    -Green cabbage
    -bag of pre-halved Brussels
    -cilantro stem slurry in the small milk bottle
    Bit players: pasture raised eggs, wild smoked salmon, Hodo soy smoked tofu, sunflower seeds and cashews (both raw, toast as needed.)


    Next step is looking at reducing my plastic use (I do reuse zips, etc - but have a weakness for plastic wrap. I was a caterer in a previous life... we called it Cater Wrap because we used so much of it...)
  • AnnPT77
    AnnPT77 Posts: 34,575 Member
    edited June 2019
    Kupla71 wrote: »
    I bought some fiddleheads today for the first time. I’m looking forward to trying them. Does anyone have suggestions on how to cook them?

    I'm with Tomek on this: Simple, just enough oil/ butter to heat, minimal seasoning. Once you understand the specifics of their particular fresh green flavor, you can consider whether to elaborate next time. :)
  • suzyjmcd2
    suzyjmcd2 Posts: 266 Member
    swirlybee wrote: »
    NewLIFEstyle4ME wrote: »
    suzyjmcd2 wrote: »
    Any suggestions on how to prepare baby bok choy in an interesting way?

    I eat A LOT of baby bok choy and usually eat it these ways:

    https://www.marthastewart.com/1154971/baby-bok-choy-ginger-and-garlic

    http://apple-of-my-eye.com/2014/01/07/garlic-ginger-bok-choy/

    https://cooking.nytimes.com/recipes/1016931-glazed-shiitakes-with-bok-choy

    That Martha Steward recipe calls for it to be cooked a little too long. If I'm boiling baby bok choy, I only do it for 3 minutes max and if I'm not serving it right away, then I put it in ice water to stop it from overcooking.

    Baby bok choy is a staple in my house. I usually cook it in a stir fry with whatever veggies I have. My standard stirfry sauce is 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp sugar and varying amounts of chicken stock and cornstarch depending on how thick I want the sauce to be.

    I've also pan-seared it on a hot cast iron skillet for around 3 minutes or until sufficiently browned and dressed with either yuzu citrus dressing (basically lemon, oil, soy sauce and sugar) or sesame miso dressing (sesame seeds, miso paste, sesame oil, rice vinegar, ginger, and sugar).

    Thank you - sounds great! And I was planning a chicken stir-fry sometime this weekend!
  • NewLIFEstyle4ME
    NewLIFEstyle4ME Posts: 4,440 Member







    swirlybee wrote: »
    NewLIFEstyle4ME wrote: »
    suzyjmcd2 wrote: »
    Any suggestions on how to prepare baby bok choy in an interesting way?

    I eat A LOT of baby bok choy and usually eat it these ways:

    https://www.marthastewart.com/1154971/baby-bok-choy-ginger-and-garlic

    http://apple-of-my-eye.com/2014/01/07/garlic-ginger-bok-choy/

    https://cooking.nytimes.com/recipes/1016931-glazed-shiitakes-with-bok-choy

    That Martha Steward recipe calls for it to be cooked a little too long. If I'm boiling baby bok choy, I only do it for 3 minutes max and if I'm not serving it right away, then I put it in ice water to stop it from overcooking.

    Baby bok choy is a staple in my house. I usually cook it in a stir fry with whatever veggies I have. My standard stirfry sauce is 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp sugar and varying amounts of chicken stock and cornstarch depending on how thick I want the sauce to be.

    I've also pan-seared it on a hot cast iron skillet for around 3 minutes or until sufficiently browned and dressed with either yuzu citrus dressing (basically lemon, oil, soy sauce and sugar) or sesame miso dressing (sesame seeds, miso paste, sesame oil, rice vinegar, ginger, and sugar).

    Never put sugar in my baby bok choy dishes...gonna have to try that AND the yuzu citrus dressing as well.
    suzyjmcd2 wrote: »
    NewLIFEstyle4ME wrote: »
    suzyjmcd2 wrote: »
    Any suggestions on how to prepare baby bok choy in an interesting way?

    I eat A LOT of baby bok choy and usually eat it these ways:

    https://www.marthastewart.com/1154971/baby-bok-choy-ginger-and-garlic

    http://apple-of-my-eye.com/2014/01/07/garlic-ginger-bok-choy/

    https://cooking.nytimes.com/recipes/1016931-glazed-shiitakes-with-bok-choy

    Thank you!

    My pleasure--ENJOY! Baby bok choy is one of my favorite veggies!
    Katmary71 wrote: »
    NewLIFEstyle4ME wrote: »
    suzyjmcd2 wrote: »
    Any suggestions on how to prepare baby bok choy in an interesting way?

    I eat A LOT of baby bok choy and usually eat it these ways:

    https://www.marthastewart.com/1154971/baby-bok-choy-ginger-and-garlic

    http://apple-of-my-eye.com/2014/01/07/garlic-ginger-bok-choy/

    https://cooking.nytimes.com/recipes/1016931-glazed-shiitakes-with-bok-choy

    Thank you for posting these, I'm getting Bok Choy in my delivery and was looking for ideas too!

    My pleasure and YAY YOU, you're going to love it!

  • Kupla71
    Kupla71 Posts: 1,561 Member
    Thanks Tomek. Sounds good!
  • Kupla71
    Kupla71 Posts: 1,561 Member
    Thanks Ann for the tip. I heard they taste a bit like asparagus.
  • purplefizzy
    purplefizzy Posts: 594 Member
    I had an actual DREAM about green beans.
    No kitten.

    I think it was trigggered by the ‘obsessed with’ thread’s discussion around pickled stuff including green beans.

    Weird. I haven’t dreamed about food since I was a dieting teenager in the ‘low-fat 90s.’
    My macros were SO SCREWED and I lived on weird fat free faux foods and things with ‘I can’t believe’ in the title. Oh, and slimfast shakes. I used to dream about cake. Real cake.

    I wonder what green bean dreams mean...
  • AnnPT77
    AnnPT77 Posts: 34,575 Member
    OK, I finally ate something that wasn't too brown (with miso, cocoa, etc.) to photograph (because I hid the cremini mushrooms underneath ;) ), so I'm going to share it even though it's not that photogenic. It's chickpea spaghetti with a pureed sorrel/pepita/olive oil/white wine vinegar sauce, plus home-grated parmesan; and a "side" (LOL) of sauteed cremini mushrooms, elephant garlic, cousa/kusa squash chunks and cherry tomatoes, topped with raw pea tendrils.
    aslbf7m8w21m.jpg
  • purplefizzy
    purplefizzy Posts: 594 Member
    AnnPT77 wrote: »
    OK, I finally ate something that wasn't too brown (with miso, cocoa, etc.) to photograph (because I hid the cremini mushrooms underneath ;) ), so I'm going to share it even though it's not that photogenic. It's chickpea spaghetti with a pureed sorrel/pepita/olive oil/white wine vinegar sauce, plus home-grated parmesan; and a "side" (LOL) of sauteed cremini mushrooms, elephant garlic, cousa/kusa squash chunks and cherry tomatoes, topped with raw pea tendrils.
    aslbf7m8w21m.jpg

    This I could totally get down with.

  • ceiswyn
    ceiswyn Posts: 2,256 Member
    It’s gooseberry season!

    ...no photos of interesting gooseberry dishes because I just microwaved them slightly and poured yoghurt on top, repeat until BUT WHERE HAVE ALL THE GOOSEBERRIES GONE.

    Hopefully I’ll have a little more patience with the next punnet I buy!
  • purplefizzy
    purplefizzy Posts: 594 Member
    etsm90rd6306.jpeg

    Comfort lazy dinner, fizzy style.

    *Base is couple handfuls of baby spinach, sprayed with the only OO spray I like (Tuscan, from Trader Joe’s) and a few grinds of everything seasoning.
    *Roasted kabocha. More seasoning.
    *cottage cheese - current fave is Humboldt Creamery 4% (I like fat.)
    *drizzle of pomegranate molasses (Sadaf brand. Epic. High sugar but worth it.)
    *chopped mint
    Later added toasted leftover black & white sesame seeds
  • suzyjmcd2
    suzyjmcd2 Posts: 266 Member
    edited June 2019
    .
  • suzyjmcd2
    suzyjmcd2 Posts: 266 Member
    edited June 2019
    https://us.v-cdn.net/5021879/uploads/editor/ob/d494d77ovdmt.jpeg4aeujvffij8m.png


    Orange Chicken and Veggie Stir Fry over Farro. No sugar added - just natural sugars in the orange juice, coconut aminos and a little honey in the sauce.

    Bok choy, broccoli, red &yellow pepper, zucchini, yellow squash, carrot, red onion and scallions.
  • MelanieCN77
    MelanieCN77 Posts: 4,047 Member
    Inspired while browsing early this morning, this is lunch!
    dfu5ll4norrm.jpeg
  • Katmary71
    Katmary71 Posts: 7,135 Member
    MelanieCN77 wrote: »
    Inspired while browsing early this morning, this is lunch!
    dfu5ll4norrm.jpeg

    Looks delicious, lots of veggies and my favorite bean! Love all the color!
  • Katmary71
    Katmary71 Posts: 7,135 Member
    I didn't take a picture but cooked with a new-to-me vegetable and used a mandolin for the first time, and loved both! My mystery veggie that I randomly chose last week at the store was a rutabaga. I wasn't too inspired when I looked it up at home! Luckily a friend found an easy way to make it. Thinly slice along with apples and an onion. You basically layer and bake it. I liked rutabaga, it reminds me of broccoli stems flavor-wise with a potato texture. The recipe just had olive oil, salt, and pepper. I'd play around with spices when I make it again.

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