For the love of Produce...
Replies
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psychod787 wrote: »Florida blue berries at the farmers market today. $1.25 us a pound! Black berries I found on my hike today... FREE!
I LOVE foraged fruit.
Mulberry season in my hood is epic. My neighbors laugh at me eating as I stand under their tree and turn purple hanged.
They hate them, they hose them off the sidewalk cuz they don’t harvest in time.
It’s so sad for them and so great for me.
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And I just very suddenly realized why my friends and family never offer to cook for me.
I’m a total PIA.
That squash novella is mortifying.2 -
purplefizzy wrote: »psychod787 wrote: »Florida blue berries at the farmers market today. $1.25 us a pound! Black berries I found on my hike today... FREE!
I LOVE foraged fruit.
Mulberry season in my hood is epic. My neighbors laugh at me eating as I stand under their tree and turn purple hanged.
They hate them, they hose them off the sidewalk cuz they don’t harvest in time.
It’s so sad for them and so great for me.
Haha, same. I have a neighbor with a lychee tree. They don't eat them, fruit is falling and littering the yard and sidewalk. It was over about a week ago, i was so sad. I love them, picked up some every day while walking my dogs, so sweet and yummy.
Thank you for the squash tips. I will precook longer next time, i think that's where i can make an improvement. Also, for the leftovers of roasted squash, i actually like it cold. The nice crust isn't there anymore, but i still find it irresistible, sweetness and spicing combo is enough, especially if i don't have time to make a fresh one.1 -
purplefizzy wrote: »Also, in the name of transparency, I would like to let you guys know that I nearly severed two of my digits on the mandolin. Again. I do this a few times a year, I know all of the tips, I have the no cut gloves, I know better, etc. etc. etc.
I would take you a picture but I cannot figure out how to take a picture of both bandaged digits because there is one on each hand.
To the point that I thought I might never stop bleeding because fingers are bleeders. Thank God I grew up on a farm and I’m good at DIY first aid.
YIKES
and {{{{{{{{ Hugs }}}}}}}}}} 
Please keep us posted on the healing process, so sorry this happened to you dearheart...love your tough minded way though--you're a winner, period. 0 -
psychod787 wrote: »Florida blue berries at the farmers market today. $1.25 us a pound! Black berries I found on my hike today... FREE!
WOW! I LOVE me some blueberries and I'll bet they're fabulous--YAY YOU!1 -
I love almost all vegetables, but the dishes I love to cook for people who aren't as crazy about them as myself are:
Spaghetti with spaghetti squash instead of pasta. Get gunk out (like a pumpkin), cut squash into inch thick rings, salt each side, drizzle olive oil on baking sheet (parchment paper) and more on top of squash circles, bake at 400 until tender. Pull with fork to make pasta like. Add to marinara or meat sauce.
Eggplant: peel, slice eggplant into inch thick circles, set on paper towels, salt, leave out for 30 minutes, flip and salt other side, change out wet paper towels for dry ones, leave for 30 more minutes. Then prepare them for whatever dish (oven roasted, breaded, seared, etc.).
Oven roasted brussel sprouts: slice brussel sprouts in half, place on baking sheet (parchment paper) drizzled in olive oil, drizzle a little more olive oil on top, season, bake 425, after about 15 minutes in oven shake pan, sprinkle on parmesan cheese, and bake another 10 minutes.
Puerto Rican chickpea salad: canned chickpeas, chopped head of cilantro, heirloom tomato diced, finely diced onion, finely diced bell pepper. Splash of olive oil, soy sauce, and lime and/or lemon juice. 1-2 tbsp cumin, sprinkle of garlic powder (or minced garlic clove), salt and pepper....I've had proclaimed carnivores fighting over this stuff!
I love veggies!!!
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[/quote] Seasonings on kohlrabi? I’ve only done it raw. Have some in fridge and was trying to figure out if I actually like it or not. I go in and out. [/quote]
Slightly bitter bbq flavors. I used a bit of 21 season salute and some penzeys forward plus some smoked paprika. I considered adding mustard as well, but did not feel like looking for it. I will often use a splash on vinegar at the end on this type, although I did not for this. The turnips are pretty mild and it would have masked that flavor.
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This thread makes my vegan heart sing!!!!2
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for those that love their garlic...except getting that skin off. This really works well:
https://www.delish.com/food/a28083338/chrissy-teigen-tweeted-garlic-hack/0 -
for those that love their garlic...except getting that skin off. This really works well:
https://www.delish.com/food/a28083338/chrissy-teigen-tweeted-garlic-hack/
I don't know if it was the knives I tried but it didn't work for me and I tried it a few times. Back to the smoosh and peel method.0 -
for those that love their garlic...except getting that skin off. This really works well:
https://www.delish.com/food/a28083338/chrissy-teigen-tweeted-garlic-hack/
I don't know if it was the knives I tried but it didn't work for me and I tried it a few times. Back to the smoosh and peel method.
I'm also a fan of smoosh and peel. Get a good whack with the side of the knife and the peel falls right off.4 -
But smashed garlic tastes different from whole or even rough-chopped garlic. Really.
Allicin development from interaction of allinase and alliin is maximized when cloves are smashed or fine-minced.2 -
just_Tomek wrote: »Can you dig it??? I sure can.
Sure looks good! Care to share what it is and how you prepared it?0 -
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just_Tomek wrote: »@pennyilene
Sous vide bone in pork chop at 135F for 1 hour rubbed with garlic, red pepper seasoning. Seared on my grill for a minute each side.
The white stuff is roasted rutabaga and roasted garlic pure.
The green stuff is grilled half romaine heart topped with quick veggie salsa (tomato, onion, pepper) tossed in yogurt and splash of balsamic vinegar.
Simple.
You can skip the sous vide, but I highly recommend getting this machine. Its actually worth the money over an air fryer. Professional kitchens have these, none have an air fryer, and that is for a reason.
Yesssssss please.
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I love veggies as well. My favorite to bring to summer parties is cherry tomatoes that are pan-roasted in olive oil with fresh miced garlic, capers and feta cheese. You eat it spread over rye toast
It's amazing!3 -
Plants. All the plants.
Spinach, sweet peas, mint, cilantro, scallion, bit of spicey oil from the olive container drizzled over that.
Next layer: roasted squash
Next: cottage cheese
Avocado, micro greens. Chipped dried onion pieces.
Diiiiiving in.5 -
[
Chipped dried onion pieces.
[/quote]
You make your own? How?
Bowl looks sooo good!0 -
Not home made, not very weight-management-friendly, but rich and delicious: Food truck fried brussels sprouts with goat cheese and pomegranate seeds.
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anonuser369 wrote: »[
Chipped dried onion pieces.
You make your own? How?
Bowl looks sooo good![/quote]
Nah, Costco makes them for me
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purplefizzy wrote: »
Nah, Costco makes them for me
[/quote]
Thanks - looks like a Costco trip is imminent 0 -
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psychod787 wrote: »
Me and Costco is pals![/quote]
My relationship with Costco is fraught with issues, but I just can’t stay away for long...
Love the good supply of spices, grass fed meat, nuts. Some produce.
But oh, the packaging.
That’s rough. So much plastic!!
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purplefizzy wrote: »psychod787 wrote: »
Me and Costco is pals!
My relationship with Costco is fraught with issues, but I just can’t stay away for long...
Love the good supply of spices, grass fed meat, nuts. Some produce.
But oh, the packaging.
That’s rough. So much plastic!!
[/quote]
I need to do the math and see if a Costco membership is worth it for just me. I would mostly use it on paper goods, meats, nuts, and a few other odd and ends.0 -
I thought I'd post this the other night but I was on mobile so, fail. I figured a formula for the impressive af salad bowls I've been seeing and so far it's working!
Greens
Something bougie
A roasted vegetable
An exotic spice
Fresh herbs
A nice protein
Choice of fat
A twist
I did spinach and kale, shaved fennel, zucchini and yellow squash (technically grilled but hey), yoghurt and sumac, fresh dill, avocado and blood orange. This one combined the protein and dressing in the form of the yoghurt and was easy on the extras as I was light on cals for the evening. I hit up the big mixed ethnic market next town over that has way more choices than the Ralph's and Vons that I have here, so throwing some things together for the next few days should be fun!
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MelanieCN77 wrote: »I thought I'd post this the other night but I was on mobile so, fail. I figured a formula for the impressive af salad bowls I've been seeing and so far it's working!
Greens
Something bougie
A roasted vegetable
An exotic spice
Fresh herbs
A nice protein
Choice of fat
A twist
I did spinach and kale, shaved fennel, zucchini and yellow squash (technically grilled but hey), yoghurt and sumac, fresh dill, avocado and blood orange. This one combined the protein and dressing in the form of the yoghurt and was easy on the extras as I was light on cals for the evening. I hit up the big mixed ethnic market next town over that has way more choices than the Ralph's and Vons that I have here, so throwing some things together for the next few days should be fun!
I like your formula - especially the bougie part, LOL! But seriously, a great formula. Don't you love sumac? Wouldn't expect that lemony flavor by looking at it!2 -
MelanieCN77 wrote: »I thought I'd post this the other night but I was on mobile so, fail. I figured a formula for the impressive af salad bowls I've been seeing and so far it's working!
Greens
Something bougie
A roasted vegetable
An exotic spice
Fresh herbs
A nice protein
Choice of fat
A twist
I did spinach and kale, shaved fennel, zucchini and yellow squash (technically grilled but hey), yoghurt and sumac, fresh dill, avocado and blood orange. This one combined the protein and dressing in the form of the yoghurt and was easy on the extras as I was light on cals for the evening. I hit up the big mixed ethnic market next town over that has way more choices than the Ralph's and Vons that I have here, so throwing some things together for the next few days should be fun!
As SOON as I am ungrounded from Mandolin restriction and can shave fennel, totally copying this.
Edited BC typos itch my brain.2 -
I'm going to an Asian market for the first time this week. I'm going out-of-town soon so I can't buy a lot, but want to try some new vegetables. The only produce I don't like are beets, celery, avocado, and coconut. Any must haves?1
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