For the love of Produce...
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Safari_Gal_ wrote: »clipped beautiful pic for space
Girl! Those are stunning. Herbs, yes - but also a beautiful block!
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Safari_Gal_ wrote: »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!
I was semi obsessed last winter with the pinch of yum sweet potato peanut soup, naturally spiced up a ton more than the recipe called for. It was my first PB+SwP combo. My mom likes to spread almond or cashew butter on sliced re-toasted sweet potatoes.
@AnnPT77 I envy your ability to eat raw onion! I can eat them cooked and love them slow cooked, crispy, roasted.. you name it. But raw is a no-go for my lame stomach.1 -
purplefizzy wrote: »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.
Looks like a viable recipe, and I bet you'll be able to make them again. I'm not going to make them. They wouldn't last through the night. I can only buy Lara bars in very small quantities, and only before I'm actually going on a river trip or.... Our food co-op sells little power-bar type squares in bulk. I think the ingredients were pretty decent, but I'll look again next time I remember it. I think they are sweet from dates not rice syrup. I've taken those on river trips, too. Lara bars are good for kayak days since I can just stuff one in the pocket of my PFD and eat any time I need/want as long as I am not in the middle of a rapid or upside down.0 -
On the way to a Celebration of Life for a friend who died in August, I stopped at a little farm stand I like to visit. Typically it would be NEXT week on the way home from the mushroom festival, but I had a little time on the way to the event yesterday and went ahead to stop. They grow some really fun gourds, and I usually get a few for decorations plus some squash to eat.
This time I picked up a couple gourds, a butternut, a delicata, a sugar pumpkin, a kobocha, and a small round squash that allegedly is related to delicata.
I may stop by again next week....
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@Safari_Gal: I lover your countertop. Also your cutting board is beautiful.
All of the pictured herbs are great deep fried in a centimetre of oil in a small saucepan and then drained and crumbled onto plain foods such as boiled or baked potatoes or to garnish soup.2 -
@mtaratoot what a score, I love winter squash! I bought one of everything at the store the other day and I'm getting a pumpkin tomorrow in my produce box. I'm going to have to make a special trip to Trader Joe's just for delicata, I haven't had it since I used to get a CSA box. I've only had kabocha once and bought it because Purple Fizzy likes it so much, I need to go back to the Asian market to get it. Post what you do with your squash!1
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Today's score
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@mtaratoot <snip>Post what you do with your squash!
Last night I cut up one of the delicata and roasted it with a sweet potato and a garnet yam. Really simple with just some olive oil, salt, and smoked cayenne. I ate the whole thing. Scale is up 4.4 pounds from two days ago....
Depending what time I get home from the aquarium today, I might roast the little round one or maybe go straight to the butternut or kobocha.
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It's all real, but I think the shine is coming from the light overhead above the table. It is on some of the other fruits as well. The tomatoes are not shiny like that in reality. They are delicious though.2 -
I can hardly believe it, but I'm still getting tomatoes from the garden. I still have some ripening in the window, and there's still some green ones I need to pick. Some of the sungold cherry tomatoes I have ripening are splitting. They smell nice, but I need to find the split ones to keep them from rotting the whole pile. Soon they will be in the past, and I'll pretty much wait until July to eat tomatoes again.1
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Two meals from yesterday. Saturday I had the Ethiopian spiced mushrooms again, so good. I made a mash with potato, cauliflower and fennel (latter could hardly taste but I needed to use some. Sunday's meals were jerk seasoned asparagus on cauli rice and quinoa, and marinated, grilled portobellos on leftover mash.
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@Safari_Gal: I lover your countertop. Also your cutting board is beautiful.
All of the pictured herbs are great deep fried in a centimetre of oil in a small saucepan and then drained and crumbled onto plain foods such as boiled or baked potatoes or to garnish soup.
@acpgee thanks!!! Going to go try that for a soup purée I just made! 👍🏻👍🏻0 -
purplefizzy wrote: »Safari_Gal_ wrote: »clipped beautiful pic for space
Girl! Those are stunning. Herbs, yes - but also a beautiful block!
Thanks @purplefizzy !! You always bring the product inspo! ✨
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I was at the market and I thought of you guys! These heirloom tomatoes looked so pretty I had to take a photo. Not sure if you can tell- i took home that yellow jumbo heirloom — it was 3 lbs!
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I was at physio in a town I don’t often visit this morning and went into a supermarket I don’t get to often to see what they had that was different from my usual choice.
Picked up quite a few things and saw what I think is the first Swiss Chard I’ve ever seen.
I’ve looked up some recipes/ideas on Pinterest but thought I’d ask for ‘hands-on’ advice here, too. Any favourite ways with Swiss Chard?0 -
These photos are truly beautiful! Very inspiring. I am not a great veggie cook so hoping that I will get motivated by following this thread. Guess I am into Veggie Porn....
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Steamed artichoke with hollandaise again. I have reheated leftover holldaise successfully by drizzing a teaspoon of water on top so that a skin doesn't form and then heating for a minute at the lowest setting on the microwave and then stirring in the water. This time I used the second lowest setting for two minutes and the leftover hollandaise split due to overheating. Lesson learned.
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Steamed artichoke with hollandaise again. I have reheated leftover holldaise successfully by drizzing a teaspoon of water on top so that a skin doesn't form and then heating for a minute at the lowest setting on the microwave and then stirring in the water. This time I used the second lowest setting for two minutes and the leftover hollandaise split due to overheating. Lesson learned.
That looks awesome, I found artichokes on sale today and am going to try them in the Instant pot if I can get both in it. They're one of my favorite vegetables.1 -
MelanieCN77 wrote: »Two meals from yesterday. Saturday I had the Ethiopian spiced mushrooms again, so good. I made a mash with potato, cauliflower and fennel (latter could hardly taste but I needed to use some. Sunday's meals were jerk seasoned asparagus on cauli rice and quinoa, and marinated, grilled portobellos on leftover mash.
So much YESSSS here.4 -
just_Tomek wrote: »BarbaraHelen2013 wrote: »I was at physio in a town I don’t often visit this morning and went into a supermarket I don’t get to often to see what they had that was different from my usual choice.
Picked up quite a few things and saw what I think is the first Swiss Chard I’ve ever seen.
I’ve looked up some recipes/ideas on Pinterest but thought I’d ask for ‘hands-on’ advice here, too. Any favourite ways with Swiss Chard?
Slowly braised with carrots.
A dish from my childhood, classic poor hippie food:
Heat Garlic cloves in OO, cast iron pan
When sorta brown, sear the chard
Toss with *leftover* boiled fingerling potatoes
Add S/P
Leave in skillet, top with shredded super nutty Parmesan, flakes not shreds
Throw the whole thing under the broiler
-eat.
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Thought I'd share this, it looks lovely, fairly straightforward, and I have almost everything required already.
We all have pumpkin coming out of our ears so someone else might like to give it a try
Going to try the top recipe in the next few days, pumpkin with rice and beetroot
https://www.theguardian.com/food/2019/oct/21/nigel-slater-autumn-recipes-take-time-spiced-rice-beef-rib4 -
The farmers markets are still a going thing, here, despite the low-30s-F temps this morning (that's near freezing, for those on Celsius).
Today's haul had spaghetti squash, dino kale, hakurei turnips, sweet potatoes, and (still, surprisingly) eggplant (probably the last of that).
(The flowers are trimmings off vines, two Mandevilla and two Passion Flower, that live on my back deck in summer, and come indoors for the Winter. I cut them down/back yesterday to bring indoors, and decided to see if some of the pruned-off buds would open indoors in a vase. They were on the table already when I put the veggies down.)
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Veg heavy meal for a girlfriend. Kakiage made with onion, carrots, courgette, celery. California roll your own hand rolls with cucumber, pickled daikon, spring onion, avocado, omelette and crabsticks.
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The farmers markets are still a going thing, here, despite the low-30s-F temps this morning (that's near freezing, for those on Celsius).
Today's haul had spaghetti squash, dino kale, hakurei turnips, sweet potatoes, and (still, surprisingly) eggplant (probably the last of that).
(The flowers are trimmings off vines, two Mandevilla and two Passion Flower, that live on my back deck in summer, and come indoors for the Winter. I cut them down/back yesterday to bring indoors, and decided to see if some of the pruned-off buds would open indoors in a vase. They were on the table already when I put the veggies down.)
Totally stunning.
I have zero experience with anything other than grocery store turnips
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purplefizzy wrote: »The farmers markets are still a going thing, here, despite the low-30s-F temps this morning (that's near freezing, for those on Celsius).
Today's haul had spaghetti squash, dino kale, hakurei turnips, sweet potatoes, and (still, surprisingly) eggplant (probably the last of that).
(The flowers are trimmings off vines, two Mandevilla and two Passion Flower, that live on my back deck in summer, and come indoors for the Winter. I cut them down/back yesterday to bring indoors, and decided to see if some of the pruned-off buds would open indoors in a vase. They were on the table already when I put the veggies down.)
Totally stunning.
I have zero experience with anything other than grocery store turnips
I like how turnips come with different food on each end.
Have you had the hakureis? (I've seen them in grocery stores.) VeryVery nice raw.2 -
I never get my pictures to attach to posts but am going to try again. I'm sure some of you have bought this and I'd heard Trader Joe's had them but didn't know I liked brussel sprouts until this year. I heard you can roast it whole and eat the stem. I bought sprouts 20 minutes before I went to Trader Joe's and was too excited to not buy it! Between the two stores I bought 7 winter squash (two are just delicata) and I'm single, lots of sprouts and squash for awhile!
OK, I keep choosing file then it doesn't show up. There's no picture after I select it to drag. What am I doing wrong? People post pics all the time so it should work! I'm on an Android.0 -
Had a new salad at a eastern mediterranean restaurant. Thinly sliced colrabi, shredded fennel, toasted hazelnut shavings, mint, feta. Dressed in a drizzle of olive oil. In the summer I do watermelon, mint and feta but this is a nice alternative when melons or peaches are not in season.
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