For the love of Produce...
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Steamed globe artichoke with hollandaise again tonight as a starter. Will have this a couple more times before the season ends.
My artichoke season ended in the summer. I grow two kinds and divide the plants every two to four years. They did better than I expected last time I thinned, and I had TOO MANY plants. I dug a couple up and gave them to a neighbor, so next year he should have some, too.
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Grilled lettuce is one of my favourite ways to eat salad.
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Holy ocelot. I had maybe the best day of chanterelle hunting in YEARS today. I could be very selective which ones I harvested and left WAY more than I picked. Oh wow. My limit was easy to collect, and then I stomped around to scout some possible new places to go back next year.
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Grilled lettuce is one of my favourite ways to eat salad.
I need to try this.
I went thru a big seared cabbage thing. I need a decent grill, finally ditched the crap electric one I’d inherited from an ex who did not share my grill values.
Actually, what I want right now is grilled veg to just magically show up because I’m exhausted and elevating my trail-blasted legs.
Stopped by a tiny farm stand on the way to the trailhead. This dude knew his stuff, many of the heirlooms. Local Apple is blowing my mind right now. First good Apple I’ve had in a year.
Unsure why phone wants to capitalize Apple but it’s entertaining so leaving it be.5 -
I use a cast iron griddle pan. I have a cheap traditional one that needs some care (dry carefully, temper with vegetable oil) and a ridiculously expensive carefree one with a coating by Le Creuset.1
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What should I do with leftover celeriac? It's not a vegetable I normally make but I bought a huge one to use in Dutch split pea soup. I used maybe a quarter of the thing. Roast like any other root veg?0
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What should I do with leftover celeriac? It's not a vegetable I normally make but I bought a huge one to use in Dutch split pea soup. I used maybe a quarter of the thing. Roast like any other root veg?
I saw this celeriac recipe and I’ve been looking to make it! Puréed into a soup with chorizo and pepper!
https://www.olivemagazine.com/recipes/family/celeriac-soup-with-chorizo-oil/2 -
just_Tomek wrote: »What should I do with leftover celeriac? It's not a vegetable I normally make but I bought a huge one to use in Dutch split pea soup. I used maybe a quarter of the thing. Roast like any other root veg?
Roast it, pure it, mash it, matchstick slice it into salads etc. Its good raw and cooked. If this was not such an expensive veggie around here it would be my fav go to.
Strange that it is expensive in Ontario. In the UK the huge one we got today (the size of a honey dew melon) cost 50p.0 -
What should I do with leftover celeriac? It's not a vegetable I normally make but I bought a huge one to use in Dutch split pea soup. I used maybe a quarter of the thing. Roast like any other root veg?
I just roast it (peel it, chop it up, and roast). It's delicious that way.
(It's not expensive in the US either, IME.)0 -
just_Tomek wrote: »What should I do with leftover celeriac? It's not a vegetable I normally make but I bought a huge one to use in Dutch split pea soup. I used maybe a quarter of the thing. Roast like any other root veg?
Roast it, pure it, mash it, matchstick slice it into salads etc. Its good raw and cooked. If this was not such an expensive veggie around here it would be my fav go to.
Strange that it is expensive in Ontario. In the UK the huge one we got today (the size of a honey dew melon) cost 50p.
I once did a version of the ‘inspiralized’ recipe for celeriac NotNoodles in a cauliflower ‘Alfredo.’
I found it neither noodle-like nor Alfredo-ish but damn good for what it was.
This is it: https://www.telegraph.co.uk/foodanddrink/recipes/11542777/Spiralizer-recipe-celeriac-pasta-with-broccoli.html3 -
@just_Tomek -- what are you going to do with that little sack of cucumbers? You got some salt brine in mind? Perfect size for some half-sours.2
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Please tell me more about "self pickled" mushrooms.
I processed some of my chanterelles and put half-cup servings in vacuum bags, froze them, and sealed them. I am going to process more today. I took some to the office and shared them. A few sacks for particular people, and then a few at a time out in the area where folks leave junk food for everyone to eat. I made a nice sign
"Cantharellus formosus; formerly consedred part of Cantharellus cibarius A.K.A. Pfifferlinge, A.K.A. Pacific Golden Chanterelle. Wild harvested in the Oregon Coast Range. Lots of Vitamin C and D and potassium too."
Within four minutes, the first pile was gone along with the sign. I had to re-make the sign a couple more times. One of the folks who took some thanked me; they recognized my handwriting. I kind of want to go back out in the woods and get some more, but next time I'm on the coast, I will be looking in spruce forests for Queen boletes (Boletus regineus).1 -
The celeriac soup with fried chorizo was fantastic. This will probably be my new day after dutch split pea soup ritual. That recipe tends to generate leftover celeriac. I still have a quarter of the celeriac left so will try roasting some later in the week.
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purplefizzy wrote: »just_Tomek wrote: »What should I do with leftover celeriac? It's not a vegetable I normally make but I bought a huge one to use in Dutch split pea soup. I used maybe a quarter of the thing. Roast like any other root veg?
Roast it, pure it, mash it, matchstick slice it into salads etc. Its good raw and cooked. If this was not such an expensive veggie around here it would be my fav go to.
Strange that it is expensive in Ontario. In the UK the huge one we got today (the size of a honey dew melon) cost 50p.
I once did a version of the ‘inspiralized’ recipe for celeriac NotNoodles in a cauliflower ‘Alfredo.’
I found it neither noodle-like nor Alfredo-ish but damn good for what it was.
This is it: https://www.telegraph.co.uk/foodanddrink/recipes/11542777/Spiralizer-recipe-celeriac-pasta-with-broccoli.html
That really looks good!
Recipe says 4 servings, though. That seems . . . imaginative. Especially in this thread's context.
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just_Tomek wrote: »Please tell me more about "self pickled" mushrooms.
I processed some of my chanterelles and put half-cup servings in vacuum bags, froze them, and sealed them. I am going to process more today. I took some to the office and shared them. A few sacks for particular people, and then a few at a time out in the area where folks leave junk food for everyone to eat. I made a nice sign
"Cantharellus formosus; formerly consedred part of Cantharellus cibarius A.K.A. Pfifferlinge, A.K.A. Pacific Golden Chanterelle. Wild harvested in the Oregon Coast Range. Lots of Vitamin C and D and potassium too."
Within four minutes, the first pile was gone along with the sign. I had to re-make the sign a couple more times. One of the folks who took some thanked me; they recognized my handwriting. I kind of want to go back out in the woods and get some more, but next time I'm on the coast, I will be looking in spruce forests for Queen boletes (Boletus regineus).
Self picked, pickled
I foraged for them, picked them and they pickled them hehe
Ok, that makes more sense. I thought maybe they had pickled themselves (i.e., lactic acid bacteria). I don't imagine many mushrooms have adequate sugar to ferment in a salt brine, so I'm guessing they are vinegar pickles.
Are they good? Duh - sure they are.
I've never tried to pickle mushrooms. I still have a bunch of chanties, and I'm wondering if they would make a good pickle. I might have to find out. Do you cook them first or pickle them raw? This is intriguing. Hmmm..... What kind of mushrooms are you pickling?
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Not sure about the base; looks like it could be mashed sweet potato. The romanesco, broccoli, and salmon look baked or roasted, or did you use FIRE?
I decided to cook up my Lobster mushrooms before they went bad. Such a pain to clean, but pretty tasty.
Tomorrow I will cook more chanterelles. I might pickle some if I get some stronger vinegar. I might actually go collect some more on Monday, but I'm also thinking about trying some new spots that might have boletets after all the rain we're going to get between now and then. Probably a fool's errand, but I'd love to find some queens.1 -
It's sweetpotato season here now and I love how simple it is to put them in the oven, bake and eat them up. I like how filling they are, just with salt, pepper and a little peanut butter melted and mashed in with a fork.
I'm getting more minimalist by the year!4 -
Frozen seedless grapes are da bombe. Little sorbet bullets.4
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It's sweetpotato season here now and I love how simple it is to put them in the oven, bake and eat them up. I like how filling they are, just with salt, pepper and a little peanut butter melted and mashed in with a fork.
I'm getting more minimalist by the year!
I love 'em, too. I'll have to try the peanut butter option. They're also pretty excellent in black bean tacos.
Last night I ate some roasted sweet potato topped with lentils, cheese, finely chopped raw onion, tomatillo salsa, and a dollop of plain Greek yogurt. And with a side of roasted parsnips, and another of a (regular salad-sized) cucumber with herb salt.
I don't know why I like raw chopped onions - especially sweet onions - on top of so many cooked foods, but who cares? 1 -
Another round of steamed artichokes with hollandaise. Season here is meant to end this month.
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It's sweetpotato season here now and I love how simple it is to put them in the oven, bake and eat them up. I like how filling they are, just with salt, pepper and a little peanut butter melted and mashed in with a fork.
I'm getting more minimalist by the year!
I adore sweet potatoes, they're one of my favorite vegetables. My quick meal lately has been a sweet potato with Costco Madras lentils on top. I love them with black beans and salsa too. They're also great with a little Greek yogurt and cinnamon or pumpkin spice. I recently bought the bag of little ones from Trader Joe's.2 -
Just wanted to thank you all for your beet advice! I've only tasted fresh ones a couple times and thought they tasted like dirt, didn't like pickled ones. I ended up roasting them then topping with Trader Joe's balsamic and fig dressing. I was nervous as they smelled bad, but there's actually some sweetness along with all that earthiness, I'm glad I gave them another chance!
Went a little crazy in the produce area today. I guess of all departments it's not the worst to indulge in. I bought a pumpkin, butternut squash, acorn squash, and spaghetti squash, I love fall! A woman was curious to know why I loved squash so much and asked for recommendations. Talked her into butternut squash. This is on top of a bunch of veggies and fruit. I get my produce box Monday so it looks like I'll be using all my calories on vegetables!2 -
just_Tomek wrote: »Sometimes I really surprise myself. All of this is from that haul from yesterday. Salmon from the freezer. Anyone willing to guess what I did? And no I did not use air fryer lol
Ok, I’ll play! My best guess for the salmon is that you hot smoked it? That patina on top suggests something along those lines. On top of some type of squash purée, roasted broccoli, either edamame or broad (fava?) beans, possibly a few chanterelles, garnished with rough chopped parsley (or an outside chance that’s chopped kale)1 -
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It's sweetpotato season here now and I love how simple it is to put them in the oven, bake and eat them up. I like how filling they are, just with salt, pepper and a little peanut butter melted and mashed in with a fork.
I'm getting more minimalist by the year!
I love 'em, too. I'll have to try the peanut butter option. They're also pretty excellent in black bean tacos.
Last night I ate some roasted sweet potato topped with lentils, cheese, finely chopped raw onion, tomatillo salsa, and a dollop of plain Greek yogurt. And with a side of roasted parsnips, and another of a (regular salad-sized) cucumber with herb salt.
I don't know why I like raw chopped onions - especially sweet onions - on top of so many cooked foods, but who cares?
@AnnPT77 @Gamliela - agree! Sweet potatoes and peanut butter are an awesome combo!
A friend from Africa gave me a recipe for peanut stew and it features yep/ you guessed it! Sweet potatoes!
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🌿Last of the bounty from the herb garden! I love the fragrance of fresh herbs! Seriously thinking about making a indoor herb garden for the winter.. Now how to keep the cat out of the herbs..
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Safari_Gal_ wrote: »
🌿Last of the bounty from the herb garden! I love the fragrance of fresh herbs! Seriously thinking about making a indoor herb garden for the winter.. Now how to keep the cat out of the herbs..
🤔
I love fresh herbs, didn't grow sage this summer though! Love going out each day to pick them for my food/drinks. Plant some catnip for your cat, that'll keep her out of the others! My kittens aren't really into catnip but I feed a couple feral cats and bust one rolling around in the pot all the time.2 -
FINALLY got an all-plant non processed trail food recipe right.
These are really kcal dense but that’s the point: I was aiming for a ‘go Macro bar’ effect sans the brown rice syrup. Lara bars are closer to ingredients I feel good about, but there’s the packaging issue. Also not as fun in terms of texture and mouth party.
I’ve tried before but failed to get the texture right.
These are delicious, so of course I’ll never be able to replicate them.
Gonna chill and then wrap in squares of parchment and twist the ends, saltwater taffy style.
Now I’m thinking about saltwater taffy.
Why, Brain? That stuff doesn’t LIKE you and you wind up sick as hell. Why do you occasionally fantasize about it?
Oh. That’s right. Childhood as a PhatGirl.
More plants, my friends. Keep posting- my cooking has sucked lately and I need your plant inspo!
Hit my FM this week in search of @AnnPT77 heirloom squashes. No dice. They had a host of plums (and peaches still... weird..) and a bunch of nightshades (sadly can’t eat tomatoes, peppers, eggplant... well, I CAN and sometimes do, it just doesn’t serve my stomach to do so.)
I miss having a ‘stomach of steel’ and keep trying to eat tomatoes.. I can do occasional small amounts of sundried. Peppers never. It’s super weird, they seem to make my joints hurt and my stomach sour.3 -
Also on deck in ‘things from the earth I’m cooking’ (dried produce still counts, yes?) are these Corona beans from a local heirloom bean place.
I love Gigantes and these seem pretty close.
I will be making this: https://www.feastingathome.com/corona-beans-recipe/
Funny enough, they feature the same exact brand!
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