For the love of Produce...
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Mithridites wrote: »suziecue25 wrote: »My latest is sweet and sour red cabbage......goes so well with Sunday roasts and game [especially venison]. I make a big pot and freeze portions.
Recipe and method available if anybody interested.
Yes, please!
Here you are
SWEET & SOUR RED CABBAGE [6 portions]
1tablespoon oil
1 onion, thinly sliced
1 red cabbage, cored and shredded
120ml red wine
1/4 teaspoon ground allspice
2 tablespoons red wine vinegar
1 [level] tablespoon light muscovado [soft brown] sugar
1/4 teasoon salt
15g butter
1 eating apple, peeled, cored and diced
METHOD
1. Heat oil in non-stick saucepan. Add onion and cook for 5 mins. until softened. Add cabbage, apple,
red wine and allspice. Reduce heat, cover and cook gently for 20 mins or until tender.
2. Add vinegar, sugar and salt & cook uncovered, stirring occasionally for 5 mins or until almost all the liquid
has evaporated. Stir in the butter and serve.1 -
purplefizzy wrote: »Crockpot caramelized onions here:
https://www.geniuskitchen.com/recipe/crock-pot-caramelized-onions-24750?ref=amp&ftab=reviews
DEAD easy and can be frozen in silicone giant ice cube molds, then freezer bag and store.
thank you!
Oh poo...I tried the link and I got....not available in your country
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suziecue25 wrote: »purplefizzy wrote: »Crockpot caramelized onions here:
https://www.geniuskitchen.com/recipe/crock-pot-caramelized-onions-24750?ref=amp&ftab=reviews
DEAD easy and can be frozen in silicone giant ice cube molds, then freezer bag and store.
thank you!
Oh poo...I tried the link and I got....not available in your country
I thought I'd post it for you
Gosh...I love this topic!!!
READY IN: 10hrs 6mins SERVES: 12
YIELD: 3 cups UNITS: US
INGREDIENTS Nutrition
3 lbs sliced onions
1⁄2 cup melted margarine (or butter)
1 teaspoon salt
DIRECTIONS
Combine onions, margarine and salt in a crock pot.
Cover and cook on low for 8-10 hours.4 -
@suziecue25 Thank you 0
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I ADORE my veggies, but I have no good recipes to share
(This is because I just eat the things raw. Or maybe lightly fried/steamed with butter.)4 -
Not only do I love vegetables, I like to grow them. Tomatoes, for instance, are so easy to start with seeds, and they taste much better than from the store. We make sauce and freeze it, too. There's nothing like going out to the garden in the summer and picking out a salad for supper. 5
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GettingOld68 wrote: »Not only do I love vegetables, I like to grow them. Tomatoes, for instance, are so easy to start with seeds, and they taste much better than from the store. We make sauce and freeze it, too. There's nothing like going out to the garden in the summer and picking out a salad for supper.
I love growing tomatoes too. Until this year I was limited to pots on a roof deck, but will have a real garden this year and am so excited about it (there's a gardening thread around here somewhere if interested).3 -
suziecue25 wrote: »purplefizzy wrote: »Crockpot caramelized onions here:
https://www.geniuskitchen.com/recipe/crock-pot-caramelized-onions-24750?ref=amp&ftab=reviews
DEAD easy and can be frozen in silicone giant ice cube molds, then freezer bag and store.
thank you!
Oh poo...I tried the link and I got....not available in your country
I thought I'd post it for you
Gosh...I love this topic!!!
READY IN: 10hrs 6mins SERVES: 12
YIELD: 3 cups UNITS: US
INGREDIENTS Nutrition
3 lbs sliced onions
1⁄2 cup melted margarine (or butter)
1 teaspoon salt
DIRECTIONS
Combine onions, margarine and salt in a crock pot.
Cover and cook on low for 8-10 hours.
Thanks so much for bothering 2 -
Sweet and sour cabbage is pinned for my ‘to make’ list - reminds me of the quick pickled red onions I went thru an obsessive phase around (cookieandkate.com’s version.)
https://cookieandkate.com/2018/quick-pickled-onions-recipe/
Of course, I love ANY excuse to use my benriner mandoline... I travel with it. Never know when you might need to shave a veggie.
Thinly shaved cabbage, fresh shaved fennel, shaved golden beets - all things I think are completely different experiences based on the delicate handling and texture that a mandoline lends.
In zombie apocalypse type situations, I’m grabbing my dog, my mandoline, and my tattered copy of ‘The Buddha walks into the Bar’ - with those three things, I’ll be ok
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Cool thread! I've been too busy lately to get over to the foreign market for the fun fruit and veggies, you have inspired me!
I don't think anyone has mentioned one of my favorite weird fruits, mamey fruit. It's a kind of sapote fruit. It looks like a giant fuzzy kiwi on the outside, and like an avocado mated with a mango on the inside. It tastes like pumpkin pie filling. Throw it in a blender with a little milk and ice and it makes delicious "ice cream" with way fewer calories and much less sugar.
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I've loved everything plants ever since I can remember, and it's a pain to log sometimes because I'll eat any edible plant no matter what it is. Today I had some cheeseweed sauteed with onions, and I can't find nutritional facts for it anywhere. I gave up and logged it as jute. Close enough.4
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@rheddmobile Mamey?!? Is this the best fruit friend I’ve not met yet? #producemission!
@amusedmonkey: you’ve got me stumped with both cheeseweed AND jute. If I don’t return, I fell down the Wikipedia hole and wound up in wonderland. Send a search team- or a skillet and some coconut oil 9 -
It's a common mallow weed around here, pretty invasive if you garden and don't keep it under control. We eat young leaves and stems, sauteed in olive oil with onion. A squeeze of lemon juice and it's ready. We eat it with pita bread. Lemon juice makes most cooked greens taste like a dream.6
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Omg, for the longest time my body couldn't tolerate vegetables. Then it was just cooked, low carb leafy greens. Now I can eat most vegetables (except for some nightshades), and I'm loving it!!! I love this recipe
https://fedandfulfilled.com/egg-free-breakfast-casserole/. I just used ground turkey instead, and added other veggies like broccoli.
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rheddmobile wrote: »Cool thread! I've been too busy lately to get over to the foreign market for the fun fruit and veggies, you have inspired me!
I don't think anyone has mentioned one of my favorite weird fruits, mamey fruit. It's a kind of sapote fruit. It looks like a giant fuzzy kiwi on the outside, and like an avocado mated with a mango on the inside. It tastes like pumpkin pie filling. Throw it in a blender with a little milk and ice and it makes delicious "ice cream" with way fewer calories and much less sugar.
Mamey: Yes! I like them just plain; nice texture. Hard to find here at proper ripeness, but a treat when I can.3 -
Omg, for the longest time my body couldn't tolerate vegetables. Then it was just cooked, low carb leafy greens. Now I can eat most vegetables (except for some nightshades), and I'm loving it!!! I love this recipe
https://fedandfulfilled.com/egg-free-breakfast-casserole/. I just used ground turkey instead, and added other veggies like broccoli.
OMG this looks and sounds amazing!3 -
@Noreenmarie1234 it is amazing! I forgot that I had a bunch of fresh basil left over, and accidentally spilled a plop of italian seasoning lol. Luckily, it just made everything more flavorful.1
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rheddmobile wrote: »Cool thread! I've been too busy lately to get over to the foreign market for the fun fruit and veggies, you have inspired me!
I don't think anyone has mentioned one of my favorite weird fruits, mamey fruit. It's a kind of sapote fruit. It looks like a giant fuzzy kiwi on the outside, and like an avocado mated with a mango on the inside. It tastes like pumpkin pie filling. Throw it in a blender with a little milk and ice and it makes delicious "ice cream" with way fewer calories and much less sugar.
Oooooooh serious produce mission - esp if it can be used in ice cream!! 0 -
If you make it crispy - they will come!
I steam and poach a lot of veggies - but Brussels Sprouts taste the best (to me!) when they are roasted and get a lil crispy.
I used to use oil / but then realized I don’t need it.
So put these in oven on convection roast.
I shaved some garlic and sundried tomato on them with rosemary and basil and a touch of grey sea salt.
👌🏻
Loved your guys posts on the above vegetables!
🥒🥬🥦🥕
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For me its not so much what veggies or fruit BUT figuring out the pairings of thins.
Lately in the evening I am so into this all spiralized:
Fennel bulb + kohlrabi + jicama all mixed in miso / tahini / acv dressing.
@crazyravr - sounds awesome. I think I’m the only here without a spiralizer. Anything with tahini must taste great!! 😋1 -
rheddmobile wrote: »Cool thread! I've been too busy lately to get over to the foreign market for the fun fruit and veggies, you have inspired me!
I don't think anyone has mentioned one of my favorite weird fruits, mamey fruit. It's a kind of sapote fruit. It looks like a giant fuzzy kiwi on the outside, and like an avocado mated with a mango on the inside. It tastes like pumpkin pie filling. Throw it in a blender with a little milk and ice and it makes delicious "ice cream" with way fewer calories and much less sugar.
I have tried this for the first time while on vacation in Cuba couple years ago. Blew my mind. Not available here EVER. Always look for it when I am down there.
I've had the best luck looking for it locally in Mexican markets.1 -
purplefizzy wrote: »I’ve been a produce *kitten* for years and years.
My ‘Apple thing’ is notorious among friends and family. That’s the one enduring phase (current obsessions are Koru, Pacific Rose, and HoneyBee apples)- in addition to my squash fixation (kabocha, mostly, but a well roasted spaghetti squash also makes me swoon.)
I love almost all things produce-related... roasted golden beets, thinly shaved fennel, kabocha-everything, cauliflower curry, roasted Brussels with Apple and bacon. Grilled asparagus with Meyer lemon couli. Seared peaches on salad. Turnip puree.
Don’t get me wrong. I love a good grass fed steak...next to my veggies!
My question:
Got a love affair of your own with the veggie realm?
What is the vegetable you love introducing to nonveggie-loving friends?
What new-to-you veggie are you surprised that you like?
How do you boost nutrition in meals/recipes with innovative veggie additions?
Are you doing cool stuff with jackfruit? Spiralizing celerac?
Wat preparation method changed your mind about a particular vegetable/fruit?
Inspire me with your produce bounty!!
Below:
Roasted Kaocha in miso glaze with Pom and tahini
Crispy Orange Slices
Sweet potato soup
Will you move in and be my mommy? LOL Just kidding. Those look absolutely delicious!
Seems like I need to seriously step up my game! I'm sitting here at work, perusing my gardening books and magazines and dreaming of planting season!1 -
So I had recently bought a dragon fruit and fell in love with it. I’m guessing they have a short season because they all seem to be gone now? Where did all the dragon fruit go? Back to the Seven Kingdoms perhaps?3
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Butternut squash, toasted with a sprinkle of pecans is my jam. And delicate. Also love sautéed spinach with garlic, spiraled kohlrabi and I could eat roasted garlic by the pound. Cauliflower is fantastic. Don’t even get me started on fruit.
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Cherimoya!
Eyed one in the market the other day but SO expensive!
‘Custard apple’ is a fitting description- fragrant and floral and perfume-y tasting, to me.
Just have a helluva time justifying 9$/# for them.
I was getting all sad and defeated over the end of pomegranate season, and then I remembered - peaches! Peaches are coming!!
Peach trees on the ranch as a kid, amazeballs.
The apricots, tho? They ruined me. I cannot eat any other. It was a gnarled old heirloom tree.
Pictured: preserved lemons. A new thing for me.
Must be Meyer (does any other lemon really exist?) I do mine pretty untraditionally in terms of spice elements: star anise, garlic, bay, pink Himalayan salt to pack in the cuts, and covered in OO.
I use them in all sorts of stuff - today puréed one and put it in a farro/black lentil/roasted carrot/tempeh batch cook experiment (white miso, ginger, braggs, the preserved lemon- whizzed it up, added to the cooked cooled farro, lentils, confetti-cut roasted carrots, and crumbled marinated dry-sautéed tempeh.) To be served over shredded kale & fennel. Because fennel EVERYWHERE.
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I love apples, cara cara oranges, and grapes. I recently added frozen fruit, any variety, to my meal plans in overnight oats or nuked with Splenda for dessert.
I go nuts buying frozen veggies, cauliflower rice, and veggie noodles. Same with bagged salads and bagged veggie blends.
My current snack is a crudite tray, without the dressing. I add my own salsa or hummus. I also have a shelf in my fridge dedicated to Bolthouse or Opa yogurt dressings.
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Butternut squash, toasted with a sprinkle of pecans is my jam. And delicate. Also love sautéed spinach with garlic, spiraled kohlrabi and I could eat roasted garlic by the pound. Cauliflower is fantastic. Don’t even get me started on fruit.
@nowine4me - that is some awesome veggie goodness!
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purplefizzy wrote: »
Pictured: preserved lemons. A new thing for me.
Must be Meyer (does any other lemon really exist?)
@purplefizzy I see your Meyer lemon and raise you 1 Sorrento lemon 🍋.
Seriously 😋 delicious!2 -
Ohh I love me some veggies! Thank goodness for Aldi's organic section relatively cheap plus decent selection in my area during the off season of growing aka winter. I suffer from an addiction to bell peppers. Love the crunch!4
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I love fruits and veggies. We are going to the farmers market every Sunday and shop for the week. Lucky enough we live in California so we have all year around a great selection. We also shop at the local Mexican and Chinese markets to get some of the more exotic stuff.
Some of my favorites veggies. Momotaro tomatoes, just an amazing Japanese variety. Delicata Squash, cabbage, Bacon and Fuerte avocados, green and white aspargus.
I can’t stand eggplant and kale.
Some of my favorite fruits. Sumo mandarin, Meyer lemons, cotton candy grapes, persimmons both Fuyu and Hyachi, Soursop but is really hard to get, nice and ripe Jackfruit, yellow dragonfruit so much better than the regular variety, green mangoes Keitt and Kent. There are other good varieties but some are really hard to get. And of course pineapples and all the berries.
For some reason I don’t like Guava and can’t get past the smell of Durian.
Of course there is so much more other good stuff.2
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