For the love of Produce...

acpgee

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.

acpgee

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.

neanderthin

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. Cheers

acpgee

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.

AnnPT77

I scored a nice hunk of ripe jackfruit. Yum. (There are some good points about globalized food systems.)

SafariGalNYC

AnnPT77 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. ✈️

AnnPT77

SafariGalNYC wrote: »

AnnPT77 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.

acpgee

Turkish salad of watermelon, feta, mint, parsley and a drizzle of pomegranate molasses.

stevembakes

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!

mtaratoot

@stevembakes

Share some of your favorites!

acpgee

Salade Nicoise following the Alistair Little recipe. I went a little off piste and added a couple of air fryer new potatoes.

SafariGalNYC

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!

🥬 🤗

ninerbuff

I love veggies. Lol, but almost all of them are cooked Asian style so hella MSG, fish sauce and soy sauce.


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AnnPT77

@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.

neanderthin

None of those veg are lined up with the proper information. Yep, that's a purple kohlrabi.

SafariGalNYC

Ahhhhhh thanks @AnnPT77 & @neanderthin ! I was wondering why I had never seen that on kale.. haha

☺️

So much for market labeling. Lol. 🤦🏼‍♀️

acpgee

Roast Belgian Endive. Gets less scorched in the oven as opposed to the air fryer but its too hot to turn on the oven.

acpgee

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.

PAPYRUS3

@acpgee - absolutely love Daikon. I've only had it raw - I'll have to try this one day🙂

acpgee

@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.