For the love of Produce...

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Replies

  • acpgee
    acpgee Posts: 7,890 Member
    Does anyone have experience with cooking enoki mushrooms? The hubby came back with some today. I was planning to make potato gnocchi on Sunday and I thought to go the western route with a butter/garlic/mushroom sauce. Any other suggestions? Most of the recipes I google cook them asian style with garlic/soy.
  • mtaratoot
    mtaratoot Posts: 14,010 Member
    @VeryHungryCatepillar45

    I never thought about doing a quick pickle on radish. I love making red onion quick pickle. I sometimes make a kimchi with daikon radish (with or without Napa cabbage). I bet watermelon radish would make a nice quick pickle, but I never thought about using the small spicy ones. Hmmm....
  • VegjoyP
    VegjoyP Posts: 2,767 Member
    acpgee wrote: »
    A ripe persimmon.
    fbba2h6rmano.jpeg
    7d6gh3hy0n51.jpeg

    I looked persimmons, expecially soft dried y5m3r5629ldo.jpg
  • SafariGalNYC
    SafariGalNYC Posts: 1,334 Member
    I always like seeing the Brussel Sprouts on a stalk. ☺️

    I was trying to identify the whiteish root veggies next to them, there was no sign…

    kscax5rkrlac.jpeg


  • AnnPT77
    AnnPT77 Posts: 33,871 Member
    SafariGalNYC wrote: »
    I always like seeing the Brussel Sprouts on a stalk. ☺️

    I was trying to identify the whiteish root veggies next to them, there was no sign…

    kscax5rkrlac.jpeg


    Maybe jicama? I'd want to see the other end, though, because some root other root veg look similar, but the top/bottom would differ.
  • SafariGalNYC
    SafariGalNYC Posts: 1,334 Member
    @AnnPT77 - ahh maybe jicama! I was leaning towards rutabega hah

    I immediately thought the MFP veggie-istas group :)
  • AnnPT77
    AnnPT77 Posts: 33,871 Member
    edited December 2023
    SafariGalNYC wrote: »
    @AnnPT77 - ahh maybe jicama! I was leaning towards rutabega hah

    I immediately thought the MFP veggie-istas group :)

    Rutabaga was one of the other root veggies I thought of, actually. Some jicama are a little smoother, but the standard rutabaga (not all) would have some purple on one end, and might not be quite so tan, maybe more of a cream-y or white with a slight orange-y cast (but that could be the light or an effect of the photo).

    ETA: This reminds me that I have a rutabaga in my fridge. I should eat it!
  • mtaratoot
    mtaratoot Posts: 14,010 Member
    SafariGalNYC wrote: »
    I always like seeing the Brussel Sprouts on a stalk. ☺️

    I was trying to identify the whiteish root veggies next to them, there was no sign…

    kscax5rkrlac.jpeg


    Definitely jicama. It's been unavailable around here lately. So sad. Definitely NOT rutabaga. They are in season here, and I've been enjoying them. They are more oblong than flat; they have a smooth whitish skin rather than rough and brown. There's a chance it's celeriac. Usually though that has some little root things sticking off from it. It's been available here lately; maybe I should get some as an alternative to jicama.

    I've really really been enjoying grated raw golden beets in my salads lately. So good. If I had some jicama, it would go in there too.
  • AnnPT77
    AnnPT77 Posts: 33,871 Member
    mtaratoot wrote: »
    SafariGalNYC wrote: »
    I always like seeing the Brussel Sprouts on a stalk. ☺️

    I was trying to identify the whiteish root veggies next to them, there was no sign…

    kscax5rkrlac.jpeg


    Definitely jicama. It's been unavailable around here lately. So sad. Definitely NOT rutabaga. They are in season here, and I've been enjoying them. They are more oblong than flat; they have a smooth whitish skin rather than rough and brown. There's a chance it's celeriac. Usually though that has some little root things sticking off from it. It's been available here lately; maybe I should get some as an alternative to jicama.

    I've really really been enjoying grated raw golden beets in my salads lately. So good. If I had some jicama, it would go in there too.

    Any of the celeriac we get here is much more bumpy and knotty than that. I considered celeriac, but rejected it on that basis. Maybe they're a bit different regionally though. I did a web search, and there's definitely variability. Ours are usually on the knottier-looking end of the scale. (I have one of those in the fridge, too: I should eat that, too!)

    I say that in part because I think many of the rutabaga here are somewhat more flattened, though others are indeed more oblong as you say. Suspicion: We have a lot of heavy soil hereabouts (clay content, usually). Many root veg don't grow as big vertically in this soil, need to struggle for root growth, compared to a more ideal sandy loam kind of soils. The photo below is from a web site (realthekitchenandbeyond), but closer to what I'm talking about:

    rutabaga-cut-open.jpg
  • SafariGalNYC
    SafariGalNYC Posts: 1,334 Member
    Wow you guys are good. I knew my produce peeps would know veggie trivia better than anyone else. 😉

    Lately I keep finding all these vegetables at the store with no labels. 🤷🏼‍♀️

    Enjoy the rutabega and golden beets!! @AnnPT77 & @mtaratoot

    Thanks! 🙏🏻
  • acpgee
    acpgee Posts: 7,890 Member
    Not celeriac?
  • AnnPT77
    AnnPT77 Posts: 33,871 Member
    edited December 2023
    Just for fun, here are the rutabaga and celeriac that are currently in my fridge (both locally grown), in their most jicama-looking orientation. (Forgot to put in a "for scale" thing, but that's a normal paper towel pattern.)

    auxhihoqin8j.jpg

    Here is what the same ones look like more characteristically oriented:

    77v0k07ozzfd.jpg

    If you've never eaten one or the other or both, get some. They're good.
  • mtaratoot
    mtaratoot Posts: 14,010 Member
    @AnnPT77

    That first picture doesn't look at ALL like a rutabaga. Odd indeed. Of course it also doesn't look like the jicama that @SafariGalNYC was wondering about.

    The last two times I bought rutabaga, the cashier asked either, "What is this? Is it a turnip?" I get to explain that they are sometimes called Swedish turnips, but they are milder than turnips and they are really good roasted and some people like to mash them with potatoes or on their own and....

    I was planning on cooking some rutabaga today, but a friend just dropped off some "excess" produce from her CSA, and there's some potatoes in there that really need to be cooked soon. One is rotting, so it will go to the compost. Rutabaga later in the week. I wonder if I should try to freeze some of my cornbread for later. Maybe I will if I cook potatoes.
  • AnnPT77
    AnnPT77 Posts: 33,871 Member
    @mtaratoot, yes, one of the ways we ate rutabaga when I was growing up was mashed in together with potatoes. :) The other was in pasties, which my mother made only rarely.
    mtaratoot wrote: »
    @AnnPT77

    That first picture doesn't look at ALL like a rutabaga. Odd indeed. Of course it also doesn't look like the jicama that @SafariGalNYC was wondering about.
    (snip)

    Indeed. I swear those are the same two veggies in both pictures, just oriented differently (obviously I also accidentally flipped my phone over between the two photos, so they switched sides). Our local rutabagas here are nearly always more round-ish to oval-ish, not longer (more turnip-y looking) like I see in some photos online.
  • mtaratoot
    mtaratoot Posts: 14,010 Member
    Mmm. Pasties. I should make some of THOSE.

    I worked with a fellow that grew up in Michigan. He told me about pasties. There used to be a shop locally that made them and sold them at a weekly market (next city south of here) and sold them frozen in one of our local grocery stores. I miss them.

    At some point I learned that historically people didn't eat the crust! What?!?! Yep. They were lunch foods for miners. The crust would keep the filling warm, and they would keep the miners warm too. Then when it was time to eat, they'd bust 'em open with their filthy dirty hands and eat the filling out and discard the now filthy crust.
  • AnnPT77
    AnnPT77 Posts: 33,871 Member
    mtaratoot wrote: »
    Mmm. Pasties. I should make some of THOSE.

    I worked with a fellow that grew up in Michigan. He told me about pasties. There used to be a shop locally that made them and sold them at a weekly market (next city south of here) and sold them frozen in one of our local grocery stores. I miss them.

    At some point I learned that historically people didn't eat the crust! What?!?! Yep. They were lunch foods for miners. The crust would keep the filling warm, and they would keep the miners warm too. Then when it was time to eat, they'd bust 'em open with their filthy dirty hands and eat the filling out and discard the now filthy crust.

    I'm a little skeptical. My paternal grandfather worked for a mining company for a time in his young adulthood in Michigan's upper peninsula, copper and iron country then, though he mostly worked above ground. That's how pasties entered my family foodways - even though that family was hardcore Scandinavian and IMU pasties were of Cornish origin there. My whole family ate the crusts, and no one ever said anything about the miners doing otherwise. Those were less fastidious days, but I suspect the pasties could've been wrapped in a cloth or some newspaper and eaten crust and all, reasonably hygienically. Folks were poor, and flour cost money. Maybe true, maybe myth, not sure.

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