For the love of Produce...

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  • BarbaraHelen2013
    BarbaraHelen2013 Posts: 1,940 Member
    Marion Berries? Not heard of those, but they look very much like what my Scots mother (and other Scots, obviously...she wasn’t special...😂) used to call Loganberries. A cross between a raspberry and a blackberry?
  • purplefizzy
    purplefizzy Posts: 594 Member
    BarbaraHelen2013 wrote: »
    Marion Berries? Not heard of those, but they look very much like what my Scots mother (and other Scots, obviously...she wasn’t special...😂) used to call Loganberries. A cross between a raspberry and a blackberry?

    In berry talk... mulberries! Watching my tree closely. I think next year I’ll get a decent batch for a baby tree.
    Next year also hoping persimmon tree is strong enough to support fruit. Had to remove them all this year because it’s sorta spindly and was afraid of breakage. I do have one token fruit that the birds will inevitably eat ;)

  • corazonenperu
    corazonenperu Posts: 1 Member
    I'm so happy to have found this thread and have been reading for hours happily thinking of being brave at the markets near me since I just moved to a new area with way more options than I'm used to. @purplefizzy Persimmon is the fruit I was thinking of when reading your first post on here, I'm from the north and so few have tried it, everyone just thinks it's a color!

    Thanks for all the new ideas to try everyone!
  • purplefizzy
    purplefizzy Posts: 594 Member
    a766oiomfiab.jpeg

    Last night.
    72 hr bone broth (pork and lamb) with:
    -tom ka soup mix added (stuff in it that is technically non-food like dextrose but delicious...)
    -some coconut cream
    -dash each sweet chili sauce (argh sugar, again), lime juice, fish sauce

    In soup:
    -ribbons of raw zucchini
    -cubes of pre-roasted squash
    -avocado
    -baby corn and water chestnuts (canned)

    Top: dried onion chips
  • Safari_Gal_
    Safari_Gal_ Posts: 1,461 Member
    purplefizzy wrote: »
    a766oiomfiab.jpeg

    Last night.
    72 hr bone broth (pork and lamb) with:
    -tom ka soup mix added (stuff in it that is technically non-food like dextrose but delicious...)
    -some coconut cream
    -dash each sweet chili sauce (argh sugar, again), lime juice, fish sauce

    In soup:
    -ribbons of raw zucchini
    -cubes of pre-roasted squash
    -avocado
    -baby corn and water chestnuts (canned)

    Top: dried onion chips

    😋!!!!!
  • AnnPT77
    AnnPT77 Posts: 34,166 Member
    Today's farmers market haul: 3 more heirloom squash**, radishes, mixed salad greens, mixed lettuce, long beans, elephant garlic, sweet potatoes, paw paws, sugar snap peas. Those sweet potatoes may look small, but they're pretty normal sized . . . the garlic and squash are pretty huge. There's also a local mozzarella cheese nestled in the middle there. I kind of went overboard; I still have some kousa squash, mixed cooking greens, and hakurei turnips in the fridge from Saturday's market, plus some tomatoes from the neighbor on the counter. Just me living here: May have to do some freezing.

    ** BTW, this vendor of the squash calls it "Georgia Candy Roaster" in contrast to the "Sweet Banana" I'd heard earlier. ;) Regardless of name, nummers.
    550blyb6er0v.jpg
  • purplefizzy
    purplefizzy Posts: 594 Member
    AnnPT77 wrote: »
    Today's farmers market haul: 3 more heirloom squash**, radishes, mixed salad greens, mixed lettuce, long beans, elephant garlic, sweet potatoes, paw paws, sugar snap peas. Those sweet potatoes may look small, but they're pretty normal sized . . . the garlic and squash are pretty huge. There's also a local mozzarella cheese nestled in the middle there. I kind of went overboard; I still have some kousa squash, mixed cooking greens, and hakurei turnips in the fridge from Saturday's market, plus some tomatoes from the neighbor on the counter. Just me living here: May have to do some freezing.

    ** BTW, this vendor of the squash calls it "Georgia Candy Roaster" in contrast to the "Sweet Banana" I'd heard earlier. ;) Regardless of name, nummers.
    550blyb6er0v.jpg

    PawPaws are new to me! Now I must try to find.
  • AnnPT77
    AnnPT77 Posts: 34,166 Member
    purplefizzy wrote: »
    AnnPT77 wrote: »
    Today's farmers market haul: 3 more heirloom squash**, radishes, mixed salad greens, mixed lettuce, long beans, elephant garlic, sweet potatoes, paw paws, sugar snap peas. Those sweet potatoes may look small, but they're pretty normal sized . . . the garlic and squash are pretty huge. There's also a local mozzarella cheese nestled in the middle there. I kind of went overboard; I still have some kousa squash, mixed cooking greens, and hakurei turnips in the fridge from Saturday's market, plus some tomatoes from the neighbor on the counter. Just me living here: May have to do some freezing.

    ** BTW, this vendor of the squash calls it "Georgia Candy Roaster" in contrast to the "Sweet Banana" I'd heard earlier. ;) Regardless of name, nummers.
    550blyb6er0v.jpg

    PawPaws are new to me! Now I must try to find.

    I haven't had them before that I can recall either, even though I live not so very far from a town named after them!

    They need to ripen a little, which the grower says they will do on the counter. Hopeful!
  • mtaratoot
    mtaratoot Posts: 14,221 Member
    We had pawpaws where I grew up in the southeast. There's a local farmer here that is growing them, but good luck finding them. Quite tasty! There's even an old folk song, "Pickin' up pawpaws, put 'em in a basket, way down yonder in the pawpaw patch." I wonder if I could grow them. I know I saved a few seeds somewhere. Try 'em if you see 'em.

    The delicata and bolete bake was delicious, and I made enough for tonight, too.
    t9lxjydcmb2u.jpg
  • acpgee
    acpgee Posts: 7,945 Member
    We've got globe artichokes! Will steam them tonight and make hollandaise.
    I had carciofi alla giudia in an Italian restaurant last night. That's a dish that is too much work to make at home.
  • acpgee
    acpgee Posts: 7,945 Member
    Steamed artichoke with hollandaise. We need to eat this again before the season ends.
    dl1sa7jy5df6.jpeg
  • purplefizzy
    purplefizzy Posts: 594 Member
    Um. Having hardcore squash envy from all of your squash varietals that I haven’t tried. Turning green!!
  • mtaratoot
    mtaratoot Posts: 14,221 Member
    It ~is~ kind of blue-green.

    Baked away and ate some almost done before turning the oven off and letting it finish cooking/cooling while I stepped out. Then chopped up the remaining two pounds and add them to some sauteed onions, garlic, and chanterelle, some madras curry powder, smoked cayenne, some tamari and some fish sauce. Tasty tonight - will be better tomorrow, and will make for good lunches.

    That thing was huge, and mostly still is. Maybe I'll make a savory pumpkin pie.
  • AnnPT77
    AnnPT77 Posts: 34,166 Member
    purplefizzy wrote: »
    AnnPT77 wrote: »
    Today's farmers market haul: 3 more heirloom squash**, radishes, mixed salad greens, mixed lettuce, long beans, elephant garlic, sweet potatoes, paw paws, sugar snap peas. Those sweet potatoes may look small, but they're pretty normal sized . . . the garlic and squash are pretty huge. There's also a local mozzarella cheese nestled in the middle there. I kind of went overboard; I still have some kousa squash, mixed cooking greens, and hakurei turnips in the fridge from Saturday's market, plus some tomatoes from the neighbor on the counter. Just me living here: May have to do some freezing.

    ** BTW, this vendor of the squash calls it "Georgia Candy Roaster" in contrast to the "Sweet Banana" I'd heard earlier. ;) Regardless of name, nummers.
    550blyb6er0v.jpg

    PawPaws are new to me! Now I must try to find.

    They looked like this on the inside. So delicious: Sweet, with luxurious creamy texture, hard to describe flavor (maybe a little guava- or mayapple-like?
    g4y6bvb0dden.jpg
  • Safari_Gal_
    Safari_Gal_ Posts: 1,461 Member
    edited October 2019
    Loving the produce inspo! It’s midday and I’m in between projects. Thanks for the veggie-spiration!

    @littlegreenparrot1
    littlegreenparrot1 wrote: »
    Love getting a veg box, it's like the fairies drop off a box of goodies while I'm at work.
    Haha - love those fairies! 🧚🏻‍♀️ yes!

    @acpgee - those artichokes!!! I have yet to master artichokes. Do you eat the skin or just squish out the insides?

    @mtaratoot & @AnnPT77 - if we all get together tonight- what a feast! Pawpaws and squash!

    @purplefizzy - agree - 🥬 I want to go steal some of their produce lol

    Imagine what a dinner would be like with some of the produceporn fam. That would be some serious good eats. Can’t wait to share thanksgiving 💡 ideas! 🤗🤗🤗
  • acpgee
    acpgee Posts: 7,945 Member
    @Safari_Gal_

    Here are instructions for eating steamed artichokes. I steam 30-40 minutes and dip into lemon butter or hollandaise.
    http://artichokes.org/how-to-eat

    In Italian restaurants you sometimes see carciofi alla giudia on the menu, which is a delicious deep fried whole artichoke cooked in the style of Rome's Jewish Ghetto. These you can eat in their entirety. Unfortunately way too much work to make at home.

    https://toriavey.com/toris-kitchen/jewish-fried-artichokes/
  • acpgee
    acpgee Posts: 7,945 Member
    The fourth crop of fava bean shoots is starting to look pathetic. I think I will plant some pea shoots again next. Will throw these into Vietnamese watercress soup tonight.
    wlczpqlszbzv.jpg
  • Safari_Gal_
    Safari_Gal_ Posts: 1,461 Member
    just_Tomek wrote: »
    Cause I went shopping today and when I took it all out it looked pretty.

    xpc3pr5djt1o.jpg

    😮 ooooooh send some of that pretty purple cauliflower east please!!!
  • Safari_Gal_
    Safari_Gal_ Posts: 1,461 Member
    mtaratoot wrote: »
    I was tickled pink (purple actually) that two of my fig trees are still giving me gifts of ripe fruit!


    hj9xebw9cax5.jpg


    zork75vf6et9.jpg

    @mtaratoot
    Did someone say FIGS!!? 💕
  • lemurcat2
    lemurcat2 Posts: 7,885 Member
    edited October 2019
    I'm at that time of year when I'm overrun with winter squash, so fun and tasty ideas (besides giving up and using the extras as decorations) are welcome!
  • Safari_Gal_
    Safari_Gal_ Posts: 1,461 Member
    lemurcat2 wrote: »
    I'm at that time of year when I'm overrun with winter squash, so fun and tasty ideas (besides giving up and using the extras as decorations) are welcome!

    Hey @lemurcat2 - this is my fav winter squash recipe/ I forgot where I got this from a long time ago..😇

    🍁 Autumn Stuffed Squash. I use left over greens, cheese, sausage, apple... You can change it up and vary quite a bit! I like a mix of sweet and savory- so gruyere has a nice flavor with the apple and meat..

    I also sometimes use leftover stuffing in this recipe!

    fnsyenjw0f1s.jpeg



    2 squash, cut in half through the stem and seeded
    2 teaspoons olive oil, plus more for rubbing the squash and oiling the dish
    3/4 teaspoon kosher salt
    6 ounces chorizo or sweet sausage, crumbled or cut into small pieces
    1 cup chopped leeks (1 small leek) or scallions
    1 cup chopped apple (1 to 2 apples)
    Freshly ground pepper
    2 cups sliced tender greens (spinach, tatsoi, kale, Swiss chard), cut into ribbons
    4 fresh sage leaves, coarsely chopped
    2 cups cooked millet, rice, cauli rice or quinoa
    1/2 cup grated Cheddar or gruyere cheese

    1. Preheat the oven to 375° F. Rub the flesh of each squash half with olive oil, and oil an ovenproof dish or baking sheet. Sprinkle the whole baking dish with 1/2 teaspoon of the salt. Lay the squash flesh side down in the dish and bake until it is very tender when pricked with a fork, 30 to 40 minutes. Remove the squash from the oven and raise the oven temperature to 425°F.

    2. Meanwhile, heat the remaining olive oil in a large skillet over medium heat. Add the chorizo and fry until browned. Remove from the pan and set aside. Add the leeks/scallions to the hot oil and cook until soft, about 3 minutes. Add the apple, remaining 1/4 teaspoon salt, and pepper, and cook for another minute. Add the greens, sage, cooked grains, and reserved chorizo. Cook for another minute, stirring to combine, and remove from heat. Taste, and adjust the salt and pepper if needed.

    3. Turn the cooked squash over in the baking dish so it is flesh side up. (Be careful, as steam will escape when you turn it.) Scoop the filling into the cavity of each squash half, piling it into a mountain so that it holds as much as possible. Sprinkle with cheese and bake until the cheese melts, about 10 minutes.

    🤗
  • lemurcat2
    lemurcat2 Posts: 7,885 Member
    Thanks! Looks yum.
  • MelanieCN77
    MelanieCN77 Posts: 4,047 Member
    just_Tomek wrote: »

    Please share the recipe for the mushrooms.

    The collection is called "Appetite for Reduction." ngfeu508pa1r.jpg

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