For the love of Produce...
Replies
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purplefizzy wrote: »Safari_Gal_ wrote: »just_Tomek wrote: »Playing with kale last night. Asian very green kale salad topped with miso cod fillet. Love it.
Very green indeed! Beautiful and I bet very tasty!!
I try, with kale.
Oh, how I try.
One salad remains in my mind, when I legit enjoyed it.
Spinach I love.
Kale, man - we have our issues.
I keep trying!
@purplefizzy how about baby kale?! 🌱Less bitter - close kin to spinach ☺️
🤗0 -
Produce porn fam! Tonight is the great Harvest moon! Take a peak into the night sky tonight - brightest moon of the season!
Re tonight’s moon 🌝 - historically there is an abundance of bright moonlight early in the evening, which was a traditional aide to farmers harvesting their summer-grown crops. Hence, it's called the 'Harvest' Moon. I like to think of the bounty of the crops - a night to begin the new season. I wax poetic. ☺️ Transformation...
Went blackberry picking this morn - last of the berries of the season here on the east coast. Just pure and simple sun loved berries- so sweet - little bites of heaven. I thought the produce clan would enjoy...
🤗
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@just_Tomek
Well...partial success. I ate it and it tasted good, none of that garden dirt taste and bitterness I associate with Kale. But, the Asian influences are winners with me, every time, regardless. Not sure the texture is for me. Although, even softened by the marinade and rough handling it’s good ‘chew value’ i imagine Kale is massively high in fibre!
I made only a quarter of the recipe and could only manage half the bowl,
There is a major win there though. I’ve never liked the thought of roasted broccoli (or in fact any vegetable other than the typical Mediterranean onion, peppers, courgette, aubergine style combo).
But I went with it, in the interests of properly testing the recipe. Total revelation to me! Can’t wait to do that again, with lemon zest probably! I’ll also give roasted cauliflower a go, maybe with cumin seeds, as that’s always horrified me too! 😂
I’m glad I tried it and I won’t totally dismiss the idea of Kale in the future, so I think you did change my mind. Thank you!6 -
just_Tomek wrote: »purplefizzy wrote: »Safari_Gal_ wrote: »just_Tomek wrote: »Playing with kale last night. Asian very green kale salad topped with miso cod fillet. Love it.
Very green indeed! Beautiful and I bet very tasty!!
I try, with kale.
Oh, how I try.
One salad remains in my mind, when I legit enjoyed it.
Spinach I love.
Kale, man - we have our issues.
I keep trying!BarbaraHelen2013 wrote: »Kale. Vile.
50% the same word. That’s all I have to say!
Allow me to try and change your mind. Maybe I will maybe I wont, but you most likely have ingredients in your house sans the vile devilish kale, so pick up a pack and give it a go.
Get:
300g chopped kale bag (organic whole foods here is about that) and cut it up into even smaller pieces
1 tsp sesame oil
1 tsp EVOO
2 small garlic cloves and grate or crush them
1 tsp grated fresh ginger
pinch of salt / pepper
Do:
Combine all that in a big bowl, and massage and I mean like really try and choke that horrid kale, for about 2-3 minutes. You will see its starting to change colour and get softer and softer. Once soft and real dark now, set aside.
Get:
roast a large head of broccoli, chopped into bite size pieces (you might already have the in your fridge)
1 avocado and slice / dice it
1 tsp soy sauce
1 tsp fish sauce
2 tsp aged balsamic
1 avocado and slice / dice it
few sprigs chopped scallions green and white parts
toasted sesame seeds, tsp would be fine
Do:
mix all that into the salad and let it sit for few minutes as you prep your protein.
mix again and top of toasted sesame seeds
Let me know who it goes.
You know I’ll try this.
May not happen till next week, because I’m on a ‘eat all the stuff in house before leaving’ pre-travel challenge (I’ve decided it’s a good excuse to force myself to take a grocery fast. I spend WAY too much on ingredients and I totally hoard stuff like 17 kinds of vinegar...
Tonight If I can drag my exhausted (best way possible, from trails) self to The trough, its:
Roasted squash (of course), spinach, super finely shredded fennel, tahini, avo, poached eggs. Or possibly just fried eggs.0 -
BarbaraHelen2013 wrote: »@just_Tomek
Well...partial success. I ate it and it tasted good, none of that garden dirt taste and bitterness I associate with Kale. But, the Asian influences are winners with me, every time, regardless. Not sure the texture is for me. Although, even softened by the marinade and rough handling it’s good ‘chew value’ i imagine Kale is massively high in fibre!
I made only a quarter of the recipe and could only manage half the bowl,
There is a major win there though. I’ve never liked the thought of roasted broccoli (or in fact any vegetable other than the typical Mediterranean onion, peppers, courgette, aubergine style combo).
But I went with it, in the interests of properly testing the recipe. Total revelation to me! Can’t wait to do that again, with lemon zest probably! I’ll also give roasted cauliflower a go, maybe with cumin seeds, as that’s always horrified me too! 😂
I’m glad I tried it and I won’t totally dismiss the idea of Kale in the future, so I think you did change my mind. Thank you!
I’m a roast everything produce kinda girl- then I throw it over raw. Love the textures and how they play together.
Happy roasting!1 -
Safari_Gal_ wrote: »
Produce porn fam! Tonight is the great Harvest moon! Take a peak into the night sky tonight - brightest moon of the season!
Re tonight’s moon 🌝 - historically there is an abundance of bright moonlight early in the evening, which was a traditional aide to farmers harvesting their summer-grown crops. Hence, it's called the 'Harvest' Moon. I like to think of the bounty of the crops - a night to begin the new season. I wax poetic. ☺️ Transformation...
Went blackberry picking this morn - last of the berries of the season here on the east coast. Just pure and simple sun loved berries- so sweet - little bites of heaven. I thought the produce clan would enjoy...
🤗
God how I dream of real blackberries. The store ones can not TOUCH the ones I remember from growing up in the country.2 -
God how I dream of real blackberries. The store ones can not TOUCH the ones I remember from growing up in the country. [/quote]
I remember wandering along country lanes as a child; picking and eating blackberries as we went on our walks. The taste of the store bought ones doesn't come close to the sun warmed and ripened ones that we picked.
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Using my Grandmother-in-laws Roman pizza stone to make asparagus.... trials in roasting here...
😇 🤫
Buona salute e la vera ricchezza! 🇮🇹
(Good health is true wealth!)
Update: this may be the only way I roast vegetables from now on! I dry roasted and they came out sweet and just a little crispy!
I was going to take a photo- but i ate them😬2 -
purplefizzy wrote: »I try, with kale.
Oh, how I try.
One salad remains in my mind, when I legit enjoyed it.
Spinach I love.
Kale, man - we have our issues.
I keep trying!
It's so refreshing to find someone with the same view! lol
I've tried with Kale, I really have. Give me anything, any other day and I'll eat it... but Kale...
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Safari_Gal_ wrote: »
Using my Grandmother-in-laws Roman pizza stone to make asparagus.... trials in roasting here...
😇 🤫
Buona salute e la vera ricchezza! 🇮🇹
(Good health is true wealth!)
Update: this may be the only way I roast vegetables from now on! I dry roasted and they came out sweet and just a little crispy!
I was going to take a photo- but i ate them😬
Brilliant! Totally trying this.
Maybe I can fall in love with my ancient pizza stone. Sans pizza.2 -
[
Have also discovered I enjoy batch made cabbage slaw in herby vinaigrette.
Can you share recipe for the green crack sauce? Thank you.Pat in Oh0 -
trisH_7183 wrote: »[
Have also discovered I enjoy batch made cabbage slaw in herby vinaigrette.
Can you share recipe for the green crack sauce? Thank you.Pat in Oh
Mine varies, but it’s usually:
-1 bunch cilantro
-1 bunch mint
-ends and trimmings from green onions
-some garlic
-bunch of everyday seasoning (a savory blend, has salt)
-enough white balsamic to blend
I store the herbs in freezer, and add all herb scraps to the bag, I blend up a batch in high speed blender when I run out. It’s an easy way to get herby flavor and not waste stems or have to do a bunch of herb prep.
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Not pretty, but delish. The usual roasted suspects, on a bed of Shredded cabbage and spinach. Rosemary walnut pesto thinned with white balsamic for dressing.1 -
What would be the best way to store and preserve a large squash once i cut into it? I've been waiting for a new crop since last fall, and scored this beauty of Hubbard squash. I love it roasted, and can eat same roasted batch for a few days, but it doesn't keep long. So what can i do, best way to store? I would appreciate your ideas.
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Thanks so much. Can’t have cilantro,but will find a replacement. I appreciate the
good advice & great pictures. Pat in Oh0 -
What would be the best way to store and preserve a large squash once i cut into it? I've been waiting for a new crop since last fall, and scored this beauty of Hubbard squash. I love it roasted, and can eat same roasted batch for a few days, but it doesn't keep long. So what can i do, best way to store? I would appreciate your ideas.
To clarify, normally i would keep leftovers of uncooked squash in the fridge, but this one...is a bit too much for me to find space for. So is there other way? Freeze it? Does it change texture afterwards? I don't think i have ever grilled frozen squash. I mean, i cook with it, make curries, soups, but my absolute favorite way is to grill it.0 -
Fava shoot harvest, the third one since planting early August on the balcony.
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What would be the best way to store and preserve a large squash once i cut into it? I've been waiting for a new crop since last fall, and scored this beauty of Hubbard squash. I love it roasted, and can eat same roasted batch for a few days, but it doesn't keep long. So what can i do, best way to store? I would appreciate your ideas.
To clarify, normally i would keep leftovers of uncooked squash in the fridge, but this one...is a bit too much for me to find space for. So is there other way? Freeze it? Does it change texture afterwards? I don't think i have ever grilled frozen squash. I mean, i cook with it, make curries, soups, but my absolute favorite way is to grill it.
I do think it changes texture if you try to treat it as raw. The water content means little crystals form and then melt. Leaving holes. Texture less optimal, IMO.
I second Tom’s opinion to cook then freeze.
I find cleaned wrapped raw squash will keep fine in fridge for 1-2 weeks. Roasted squash tends to hold for me in fridge for a week, but I re-roast a bit before eating.
If it’s massive, I would: roast the large part, then purée 1/2 and freeze (later I’d thin that into soup), store 1/2 of roasted portion in fridge, and keep some raw in big chunks and wrapped in fridge.
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Just saw this today....Farmed in Miami and selling for $50 each! That's a lot of avocado toast...3 -
I'm visiting a Farmers' Market this afternoon (Thursday 12-5 go figure) and have high hopes for a nice fresh weekend off it
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I went to our state-wide (state capital) farmers' market today. I didn't buy a lot, because I stay pretty stocked up from the multiple routine local ones, but it's always fun to see the prepared products on offer from all over the state (baked goods, condiments, jams & vinegars, seasoned salt, etc.).
However, I was happy to pick up a couple of boxes of nice-looking fresh berries (couldn't decide between blackberries and black raspberries, so I bought both
), aaaaannnnnd this was the first time this Fall I've seen my very favorite kind of Winter squash.
It's an heirloom variety, a poor keeper, but very meaty, neither dry not watery, and with a sweet, rich flavor. The last couple of years, I've frozen enough (roasted, mashed) to last for most of the year (maybe 25ish 2-cup bowls?). I'll be able to get more of it locally this Fall; these are big, so 2 is about all I can fit in the oven tidily at once, and I needed to carry these heavy puppies quite a ways to the car . (Usually called something like "Sweet Banana", but it varies.)
Uses: Eat simply as a side (usually with some white miso mixed in, but occasionally topped with pear-cinnamon vinegar), make soups (thin with broth or tomatoes, puree with toasted nuts or seeds, season (extra nice with smoked peppers)), layer with lasagna noodles and ricotta, make into patties (especially with fresh sage and onions) and fry . . . .). Yum.
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In for the food porn!
Seriously - between this and the volume eaters thread, I've been awakened to a whole new world of veggie goodness.2 -
Just saw this today....Farmed in Miami and selling for $50 each! That's a lot of avocado toast...
@PAPYRUS3 - wow!! All i can think about of how many avocados go mushy and brown in my house before I can eat them!
These would be very expensive mushy brown avocados by the time I got to them. 🤗 a beautiful feat of nature though indeed!!2 -
I went to our state-wide (state capital) farmers' market today. I didn't buy a lot, because I stay pretty stocked up from the multiple routine local ones, but it's always fun to see the prepared products on offer from all over the state (baked goods, condiments, jams & vinegars, seasoned salt, etc.).
However, I was happy to pick up a couple of boxes of nice-looking fresh berries (couldn't decide between blackberries and black raspberries, so I bought both ), aaaaannnnnd this was the first time this Fall I've seen my very favorite kind of Winter squash.
It's an heirloom variety, a poor keeper, but very meaty, neither dry not watery, and with a sweet, rich flavor. The last couple of years, I've frozen enough (roasted, mashed) to last for most of the year (maybe 25ish 2-cup bowls?). I'll be able to get more of it locally this Fall; these are big, so 2 is about all I can fit in the oven tidily at once, and I needed to carry these heavy puppies quite a ways to the car . (Usually called something like "Sweet Banana", but it varies.)
Uses: Eat simply as a side (usually with some white miso mixed in, but occasionally topped with pear-cinnamon vinegar), make soups (thin with broth or tomatoes, puree with toasted nuts or seeds, season (extra nice with smoked peppers)), layer with lasagna noodles and ricotta, make into patties (especially with fresh sage and onions) and fry . . . .). Yum.
@AnnPT77 - very cool!!! Ps - I support your berry hoarding 😉
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purplefizzy wrote: »
With the bigger harvests with first and second crops I was sauteeing like spinach. I am using smaller late crops to add crunch to cheese sandwiches. When the fava beans stop growing back I will grow some pea shoots which I prefer in salads. Fava shoots were interesting, but I prefer the sweetness of pea shoots.1 -
Safari_Gal_ wrote: »
Just saw this today....Farmed in Miami and selling for $50 each! That's a lot of avocado toast...
@PAPYRUS3 - wow!! All i can think about of how many avocados go mushy and brown in my house before I can eat them!
These would be very expensive mushy brown avocados by the time I got to them. 🤗 a beautiful feat of nature though indeed!!
I monitor avocados and put them in the fridge just a hair shy of ‘totally ripe.’ They hold super well in the fridge, after a week or so the peels will discolor and get a little leathery looking, but the flesh is still perfect.
I do most of my shopping on foot, and I’m a bit insane about time management and avoiding food waste, so figuring out how to get produce to ‘hold’ is basically a hobby 5
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