For the love of Produce...
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Summer Farmstand time. 💚 🌿
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@SafariGalNYC
So jealous that you can get shiso. I must remember to check at the asian grocer.1 -
Thinking about roasting the patty pans…and steaming the Romanescu and cauliflower…
But I also just want to throw them all in one creuset.… 🤔
What would you do?
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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!3 -
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.2
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Nowhere near as exciting as all of the things I've seen so far on here but my local supermarket recently started stocking kohlrabi, cassava and plantains and I am so excited!
I'd never tried kohlrabi before but it is amazing! Went through 2 bulbs(?) in about a week, sliced super thin and just eaten on its own. Delish!5 -
I love when i find purple carrots at the market.
Does anyone use the fronds? I was reading about how nutritious they are.
Think I’m going to try them in a shake.
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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?1
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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?
Sometimes for potlucks if I want something dessert-ish that I know will be well-received but also reasonably healthy, I make stuffed dates.
I usually wing it for the filling, but depending on how closely I want to manage calories, the filling is some combination of Neufchatel cheese, cream cheese, and/or very smooth ricotta cheese (plus maybe some cream or milk if thinning needed); a bit of orange liqueur, orange oil, or natural orange extract (or a combination).
I split the date down the side, put in a spoonful of the cheese filling, and top with one or more toasted almonds. It's super simple, but it's been popular with diverse groups. Freezes OK to keep for a while, too, if tightly wrapped/sealed.5 -
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
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What kind of dates? If they are Medjool dates, just eat them!1
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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.0
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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?2 -
😮 I love when I find purple bell peppers! However mini they may be 🧑🌾🤸
I wish I had room to grow these…
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First time I've ever managed to grow a decent zucchini... I'm a pretty good gardener but for some reason have always sucked at any kind of squash.7 -
I popped into the posh supermarket next to the office and scored salicornia.
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@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?0 -
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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.
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