For the love of Produce...
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Pea shoots, sunflower shoots, mixed cherry tomatoes, and some cute little pointy spicy yellow peppers, all from the farmers market, with a little white wine vinegar, sea salt, and fresh-ground black pepper. Also bought a box of mixed-type baby eggplants, some regular tomatoes, feta cheese horseradish spread, a couple more of that big heirloom winter squash, and a DavePop (frozen coconut milk bar with very creamy texture (but no cream), turmeric ginger flavor this time: so good!). When I got home, my neighbor had left bags on my back doorknob with more tomatoes, and fresh peaches.
I'm rich!
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just_Tomek wrote: »Shrimp salad anyone? This is usually made with those fake crab sticks, surimi, but why bother with fake when you can have shrimp. All of this clocked in at 750g of food for just about 250cal.
Would totally wrap this into sloppy hand rolls in toasted nori or with soy paper. Yum!1 -
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.
Shoots and sprouts a recent fave for me, I agree on the pea shoots and am also loving some of the fancy newer-to-shelves-here ones like micro arugula, broccoli sprouts, and sunflower sprouts.
I totally failed to sprout quinoa, gross moldy mess.
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just_Tomek wrote: »purplefizzy wrote: »just_Tomek wrote: »Shrimp salad anyone? This is usually made with those fake crab sticks, surimi, but why bother with fake when you can have shrimp. All of this clocked in at 750g of food for just about 250cal.
Would totally wrap this into sloppy hand rolls in toasted nori or with soy paper. Yum!
Nahhhhhh that would not work very well. Not without a lettuce in there to catch the moisture before the nori gets wet. But with lettuce, totally doable. But I prefer to stand there with a tub of this on in my kitchen telling myself that this is my last spoon, watching half of it disappear lol
I’m on board with spoon to face style.
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Dinner party at my place. Starter of bagna cauda and a little ranch because I was warned than one guest was bringing her picky eater husband whom I suspected might be anchovy averse.
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Massive Produce binge-buy, all stuff that will keep.
4x kabocha squash
3x New-to-me Apple varietal (which I promptly forgot BC I remove stickers. They mess up the display...)
5x avocados
3x cauliflower (cleaned, dismembered, stowed in bags in fridge)
Thingie of pluots
3x POMEGRANATES!!! They are BACK!!!
Novelty items:
-eggplant hummus
-TJs avocado goddess dressing
And enough TJs everyday seasoning, spray coconut oil, and spray Tuscan olive oil to make me a straight hoarder. I’m pretty sure I have like 12 of each at this point. TJs is t walkable for me so I tend to, um... hoard. Also, I dislike their parking lot. And parking lots (and cars) in general.3 -
I'm recalling that one of the things I love about those heirloom squash I posted a few days ago, is that they have the nicest big, plump seeds: So good roasted to the quite-browned state, with Frontier chile powder and fine salt. (The photo is at the start of roasting, first stirring, not browned. Regular fork in lower right for scale, and to boost a couple up to show you how fat the seeds are. )
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I've been thinking of going to Trader Joe's sometime soon. I've never tried an every day seasoning but love 21 Seasoning Salute on vegetables and eggs.
I'm having trouble making up my mind on how to make beets from my produce box. I'll preface this by saying I've never made them because the couple times I tried them they tasted like dirt, but want to like them! I'm either going to roast them or cook in the Instant Pot. Thoughts? Seasoning? I don't have most of the salad pairings recommended in recipes, no goat cheese, walnuts, or oranges. I have a few types of balsamic, apple cider, rice wine, and TJ balsamic and fig dressing. I have potatoes, sweet potatoes, carrots, and butternut squash so roasted vegetables would work. Also have apples, lemons, pears, cauliflower, baby broccoli, onions, broccoli, spinach, peppers of all kinds, spaghetti squash, brussel sprouts, plus my daily salad stuff and frozen veg. I have enough stuff that I probably won't make them for about a week and will likely go to the store by then so I'm willing to pick up a few things. Thanks!1 -
currently craving.
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I've been thinking of going to Trader Joe's sometime soon. I've never tried an every day seasoning but love 21 Seasoning Salute on vegetables and eggs.
I'm having trouble making up my mind on how to make beets from my produce box. I'll preface this by saying I've never made them because the couple times I tried them they tasted like dirt, but want to like them! I'm either going to roast them or cook in the Instant Pot. Thoughts? Seasoning? I don't have most of the salad pairings recommended in recipes, no goat cheese, walnuts, or oranges. I have a few types of balsamic, apple cider, rice wine, and TJ balsamic and fig dressing. I have potatoes, sweet potatoes, carrots, and butternut squash so roasted vegetables would work. Also have apples, lemons, pears, cauliflower, baby broccoli, onions, broccoli, spinach, peppers of all kinds, spaghetti squash, brussel sprouts, plus my daily salad stuff and frozen veg. I have enough stuff that I probably won't make them for about a week and will likely go to the store by then so I'm willing to pick up a few things. Thanks!
As a true experiment, I was thinking of chunking some up (cooked) and tossing them with some horseradish feta spread I got at the farmers market, plus some chickpea pasta. Maybe finely-chopped raw sweet onions, too. Could be a bad plan, but if it happens, I guess we'll see.
Have you tried the classic 'Harvard Beets'? Basically just sweet & sour.
Good in pretty much any generic salad. Apples or pears and beets are good together, in salad or other dishes. 'Carpaccio' of beets is good (raw, ultra-thinly sliced) but you'll need some kind of dressing or dip. (Personally I'd try it with the fig dressing, but I like trying strange combos.)1 -
I love those meals that are essentially warm dips for raw veg. We pulled a batch of nam prik ong out of the freezer to use up the leftover crudites from Tuesday's bagna cauda. I use an easy hacks recipe that starts with commercial Thai red curry paste. Most recipes call for making your own curry paste.
https://importfood.com/recipes/recipe/201-spicy-pork-and-tomato-dip-with-veggies-nam-prik-ong
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My current favorite way to cook beets is to peel them, cut them into big chunks, and toss them in a slow cooker with some onion chunks, a little olive oil, and a seasoning blend. No liquid is needed. The beets are tender and sweet in about 3 hours, although slow cookers vary. The leftovers make great smoothies with yogurt and fresh ginger.0
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I've been thinking of going to Trader Joe's sometime soon. I've never tried an every day seasoning but love 21 Seasoning Salute on vegetables and eggs.
I'm having trouble making up my mind on how to make beets from my produce box. I'll preface this by saying I've never made them because the couple times I tried them they tasted like dirt, but want to like them! I'm either going to roast them or cook in the Instant Pot. Thoughts? Seasoning? I don't have most of the salad pairings recommended in recipes, no goat cheese, walnuts, or oranges. I have a few types of balsamic, apple cider, rice wine, and TJ balsamic and fig dressing. I have potatoes, sweet potatoes, carrots, and butternut squash so roasted vegetables would work. Also have apples, lemons, pears, cauliflower, baby broccoli, onions, broccoli, spinach, peppers of all kinds, spaghetti squash, brussel sprouts, plus my daily salad stuff and frozen veg. I have enough stuff that I probably won't make them for about a week and will likely go to the store by then so I'm willing to pick up a few things. Thanks!
As a true experiment, I was thinking of chunking some up (cooked) and tossing them with some horseradish feta spread I got at the farmers market, plus some chickpea pasta. Maybe finely-chopped raw sweet onions, too. Could be a bad plan, but if it happens, I guess we'll see.
Have you tried the classic 'Harvard Beets'? Basically just sweet & sour.
Good in pretty much any generic salad. Apples or pears and beets are good together, in salad or other dishes. 'Carpaccio' of beets is good (raw, ultra-thinly sliced) but you'll need some kind of dressing or dip. (Personally I'd try it with the fig dressing, but I like trying strange combos.)
I used to totally think beets were too ‘earthy’ for me too!
I actually really like them raw, super thinly shaved. I throw them in salads.
But if they’re cooked I like them on top of greens, with fatty creamy stuff like goat cheese or blue & pistachios or similar. Balsamic dressing, I usually straight good balsamic, specifically a local golden balsamic that is naturally sweet. The fats from the cheese and nuts balance it.
Or golden beets, roasted in lemon-butter-garlic combo.2 -
<snip>
As a true experiment, I was thinking of chunking some up (cooked) and tossing them with some horseradish feta spread I got at the farmers market, plus some chickpea pasta. Maybe finely-chopped raw sweet onions, too. Could be a bad plan, but if it happens, I guess we'll see.
<snip>
Selfie-quoting to say I tried it, and liked it (added some coarse-ground black pepper) . . . it did have an alarming pepto-bismol-pink color, though :
Side salad of fresh tomatoes, roasted eggplant, sliced sweet onions, cottage cheese, TJ 21 Seasoning Salute:
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pancakerunner wrote: »
currently craving.
Yum! @pancakerunner - agreee.... 😋 getting them nice and crispy is an artform too!!3 -
I have a fantastic looking recipe for a Sri Lankan Beetroot Curry that I’ve been wanting to try for quite some time. Apparently it’s a very popular dish in that part of the world, which surprised me greatly. I think of beetroot as a temperate climate vegetable.
I got myself together a few months ago to make it, but when I mentioned it to my husband he made 🤮 that face...so it never got done. I made a beetroot and horseradish spread with the beetroot instead so all was not lost!
I’m unexpectedly having shoulder surgery next week so maybe I’ll make it my plan to cook it for myself as soon as I’m up to it, because it’s never left my mind since then!3 -
If y'all with the beets are starting from whole beets with tops, definitely eat the greens (separately from the roots if you wish), as long as they're still reasonably fresh and tender. Beet greens (IMO) are among the tastiest of greens. They don't really have the earthy taste that the beet roots do, but have a heartier, richer flavor than a lot of other greens.
Just saute or prep as you would any other cooked greens. I'd suggest going simple (fat, salt, pepper, maybe a little plain vinegar or light broth, that sort of thing) so you can understand the flavor profile before starting to season them up.3 -
Safari_Gal_ wrote: »pancakerunner wrote: »
currently craving.
Yum! @pancakerunner - agreee.... 😋 getting them nice and crispy is an artform too!!
Yes! Topped with bacon... perfect.1 -
Roasted med cauliflower with dates, tahini and pistachios
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Tried out a Chinese stir fry with seitan in preparation for vegetarian house guests arriving next week. It's pretty good, although I will probably only use it when feeding vegetarians. I think I will keep a tin of that stuff in the pantry in order to be able to whip up a quick vegan stir fry with veg.
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just_Tomek wrote: »Curry and sockeye. Yes. A lot of yes.
<snip image, for length.>
For the sake of the vegetarians among us - OK, me, because I know you're a good cook (<== understatement) - could you be a little more specific about what's in that curry?
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Thank you all for your beets responses! I'm still unsure what I'll do with them but will think on it a bit.1
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Not sure why I hadn't found this thread before. Love it! Working through from the beginning, and I am sure it will be a resource to go randomly pick a page and find something fun to cook.
I had a “windfall” today. Not actually windfall fruit, but somehow my figs are getting ripe, and the dehydrator is full of Asian pears, Italian prune plums, two kinds of figs, and tomatoes. I keep cycling more through as I get capacity.
A couple weeks ago on my way back home from my shift at the aquarium, I decided that since we haven't changed the time back to standard yet, I had plenty of daylight to go to the forest. We had about a half inch of rain in the valley the couple days before, and a lot more over on the coast and in the coast range. We hadn't had a lot of warm weather after, but since I was already in the area, I'd go stomp around. I only found one lobster, and it already had been harvested (just the rotten bits left behind). I found no boletes. But I did get my limit of Golden Chanterelles.
Maybe not the typical produce, but I'm not typical either 13 -
Not sure why I hadn't found this thread before. Love it! Working through from the beginning, and I am sure it will be a resource to go randomly pick a page and find something fun to cook.
I had a “windfall” today. Not actually windfall fruit, but somehow my figs are getting ripe, and the dehydrator is full of Asian pears, Italian prune plums, two kinds of figs, and tomatoes. I keep cycling more through as I get capacity.
A couple weeks ago on my way back home from my shift at the aquarium, I decided that since we haven't changed the time back to standard yet, I had plenty of daylight to go to the forest. We had about a half inch of rain in the valley the couple days before, and a lot more over on the coast and in the coast range. We hadn't had a lot of warm weather after, but since I was already in the area, I'd go stomp around. I only found one lobster, and it already had been harvested (just the rotten bits left behind). I found no boletes. But I did get my limit of Golden Chanterelles.
Maybe not the typical produce, but I'm not typical either
....and that is why I'm very envious of your 'finds'...you don't know how lucky you are! I'm sure those fresh, ripe figs tasted like heaven
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Maybe not the typical produce, but I'm not typical either
Welcome, and insert mushroom envy HERE.
My neighbor forages and brings me lions mane sometimes - I usually just do roasted with salt, garlic and olive oil - wow.
The best thing about produce, IMO, is that there is no typical. I’m so excited that mainstream markets are branching beyond sad ‘red or green’ apples and iceberg.
Tonight, eating golden kiwis straight to the face. 4. I’ll figure out a proper meal shortly. But sometimes you just have to stand over the sink and slurp juice as it runs down your arm.
I’m classy like that.
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....and that is why I'm very envious of your 'finds'...you don't know how lucky you are! I'm sure those fresh, ripe figs tasted like heaven
We usually only get the breba crop of figs that grow on last year's new wood. The main crop is on current year new wood, and usually they mostly rot before we get them. We had an amazing growing season this year until some crazy unseasonable rain that spread botrytis on everything. I thought the figs were a goner for sure. Well, whadda ya know -- one of my trees started spitting out baseball sized ripe rot-free figs, and another one gave me some smaller ones. They were practically dripping sugar syrup as I cut 'em up and put them in the dehydrator. They are surprisingly low calorie for how sweet they are. And, of course, I ate plenty of them raw, but they weren't going to last. Possible frost tonight, but if they survive, there could be another large round of ripe deliciousness.
Mushrooms. Yes. I am fortunate to live in a place where the rain brings great things. I have yet to find a secret patch of boletes, but the chanterelles aren't hard to find. Morels occasionally, but make sure it's not a verpa.
About a third of my garden is artichokes. They need no butter or other stuff to dip in. Just steam and eat. I dug a few up and gave them to a friend this year. Every few years I dig and thin, and I now have too many. Kind of funny -- all from some seeds a friend gave me a million years ago. Two varieties, and I always try to give her a few chokes back to thank her. She can't grow them because her house is too deep in the forest.
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purplefizzy wrote: »
I work in water conservation. I joke in some presentations regarding water efficiency of hand-washing versus machine washing that eating over the sink is best. It saves water because you have fewer dishes.
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Artichoke envy.5
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On a hike yesterday, we went past a number of blackberry bushes, a cider apple tree, and a field of ripe maize ready for harvest.
<burp>3 -
Marion berries were delicious this year; by now they are all ready for fall and next summer. I love how the cores just fall out, and the thorns aren't as nasty as the invasive species we have all over the place around here.
Raspberries are still producing....
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