For the love of Produce...
Replies
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I'll bet this salad would be nice with the addition of thin slices of granny smith apple, but then you would need to add lemon or something acidic to the dressing to prevent discoloration.0
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Produce market day. I feel like the pie pumpkin and the persimmon may've been separated at birth.
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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.
Don’t think I have, or haven’t known if I have
I fell in love with roasted turnips in a sage butter years ago. Now I’d probably do coconut-crisped sage because I’m hardcore on the coconut oil for roasting thing RN.
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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.
This is the EXACT salad that made me a kohlrabi convert. I’m pretty sure. A friend gave the recipe a few thanksgivings ago. I don’t know that mine had mint. Tagging this combo for future.1 -
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.
Not sure about others, but I can't get my Android app to post pictures at all. I have to go to the browser version and use the picture attachment feature there.1 -
These might be the last of the season.
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I implemented a useful tip from "The Food Lab" by Kenji Lopez-Alt today.
For homemade sauces such as salad dressings buy a set of squeeze bottles for storage. Just shake and squirt. I previously stored a few weeks worth of classic vinaigrette, ranch dressing, Japanese goma dressing, Vietnamese nuoc cham, Indonesian lalab dressing in little glass jars. Usage involved opening the jar with risk of spillage, stirring the contents, then spooning dressing over food, all creating unnecessary dirty dishes. Both my fridge and the plated food looks neater now.
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I am never going to try to cook dried fava beans again. According to wikiHow they should easily slip out of their skins after an overnight soak. No way. I am having to peel each bean individually using my nails to pierce the skin. Of the batch done so far, only 5 slipped easily out of their skins after pinching the bean.
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I am making steamed artichokes with hollandaise on Saturday at a friend's place, so tonight we had them with vinaigrette for a change. Squeezing in the last opportunities to eat globe artichokes before the season ends.
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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.
I'm getting turnips with their greens and radishes with their greens in my farm box now (among other things).
My favorite green market goes all year, but tomorrow they will move indoors for the first time since early spring (that's the normal pattern, to move inside for the first November market, but this year it feels right in time given the snow).2 -
I used the NYT recipe for pajeon (=Korean vegetable pancake) and dipping sauce for the first time today. A good way for using up all the leftover bits of veg lurking at the bottom of the fridge.
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Last night made myself a proper meal. Finally.
S/P/OO deeply roasted Brussels & kabocha; on top of spinach tossed in green goddess.
Some pre-made chx curry stuff (cheating but convenient and local company and no weird additives), then a cascade of pomegranate on top (from my dad’s ranch!!)
No pic. Sadly. Was starving by the time I finally ate.3 -
Love this thread! Makes me crave fruits n veggies. Lunch of half a tub of super greens mixed with a little diablo sauce,an egg, roasted kabocha,aeverthing seasoning, and a hot banana pepper from my garden that was so hot it gave me a runny nose, the chills, and sweats. Hurts so good, lol.
Afternoon snack of mini peppers cooked in the air fryer for 10 minutes, along with some sliced raw mini pepper and sliced snap peas for a lil texture contrast
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This is how much you all inspire me. I live alone, so this is all for me! New to me in this haul are the cotton candy grapes, persimmon, celery root, purple sweet potato, quince, chayote, guayava, rutabega, kimchi, pickled beets and pickled radishes. No idea what i'm going to do with any of the newbies!
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This is how much you all inspire me. I live alone, so this is all for me! New to me in this haul are the cotton candy grapes, persimmon, celery root, purple sweet potato, quince, chayote, guayava, rutabega, kimchi, pickled beets and pickled radishes. No idea what i'm going to do with any of the newbies!
@widgit808 - a photo of pure beauty!!!
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This is how much you all inspire me. I live alone, so this is all for me! New to me in this haul are the cotton candy grapes, persimmon, celery root, purple sweet potato, quince, chayote, guayava, rutabega, kimchi, pickled beets and pickled radishes. No idea what i'm going to do with any of the newbies!
How fun, time to experiment! Rutabaga I've only had once, I cut up with a mandoline and layered with apple and onion and baked. Those look like baking persimmons, they're great in breads and persimmon cookies, I like them to have raisins and walnuts. Chayote I just used in a stir fry, I'm sure you'll find something better to do with it. Have fun and let us know what you did!1 -
This looks soo good!just_Tomek wrote: »It was another curry bowl. Red this time. Two plates like this for 400cal.
I’m so excited for you!This is how much you all inspire me. I live alone, so this is all for me! New to me in this haul are the cotton candy grapes, persimmon, celery root, purple sweet potato, quince, chayote, guayava, rutabega, kimchi, pickled beets and pickled radishes. No idea what i'm going to do with any of the newbies!
My favorite thing is to buy new-to-me stuff and google how to prepare it... or sort of treat it as an experiment in intuition.
Adventures in produce! Let us know how they turn out!
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I have boring, boring, boring deliciousness pretty much unchanged. Boring. Sweet potato, purple sweet potato, Japanese sweet potato, garnet yam, and beets tossed with some special blend and stuffed in yonder oven on convection since there were two trays.
Mmmmm......4 -
I know super organized people that prep actual meals.
My tendency is to partially prep elements of meals, to have them ready to assemble in various combinations.
They ALWAYS involve squash.
This week:
-hacked up version of the Jamie Oliver red curry coconut chicken soup with butternut squash, the one I was obsessed with last year. Made yesterday with chx thighs instead of whole chx, extra squash, added a head of cauli and a can of chickpeas.
I’ll eat it a few times this week by pouring it over other roasted veg and mixing up the toppings (avo, spiced yogurt..)
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Big bowl o Pom from dad’s ranch I need to clean. I’m gonna get straight slutty with the Pom this week. Had just lush amounts last week, cascades of Pom everywhere.
Another hack:
Whole peeled garlic, from Costco, whizzed and covered in olive oil.
Two jars, one will go to mom & one for me.
I go thru pretty insane amounts of garlic but have started keeping it in the fridge because my cooking flow is totally unpredictable lately and so mad need it to last.
I hate winter. (Yeah. I know. I live in Ca, I don’t know winter, etc etc. Let’s say I hate anything under 68* - the only times I’ll be warm enough till spring are in the sauna. I will spend many many evenings in the sauna.)
I love curry season.
Curry makes cold suck less.
Still to do:
-deal with the pomegranate
-shred a head of cabbage, super thin, on mandolin, store in a ziplock
-make tahini mint dressing
-make backup thing of golden mylk (still living on tumeric, mushrooms & adaptogens. 10 months post surgeries, still some annoying swelling triggered by stress.)
-make chia pudding (currently using almond-coconut blend milk, no carneagean, with chia and a teensy bit of coconut nectar, then stirring in a phatgrrrl amount of coconut cream, the 70%, at least 90 grams in a batch.)
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Do you do something special to your garlic when you pack it in the oil?
I’ve wanted to do this so often when I manage to find big fat bulbs (rare - my local supermarkets only seem to sell tiny little bulbs). However, I’ve read/heard so often about the dangers of botulism inherent with garlic preserved in oil that I’ve always been too wary to do it.
Or do you just use it up fast enough that it’s not an issue? If so, realistically, how fast is fast enough?0 -
@purplefizzy - that's a LOT of pomegranate! How long can it keep?So many look split, so I guess you have to go ahead and process them. Lucky you. A pomegranate ranch?!?!? Lucky YOU!
Be very careful with the garlic. I'm sure you're aware that you're setting up some ideal growing conditions for Clostridium. That stuff will kill you. NOT lucky you if that happens.
I love winter, but I have cold feet most of the time. My sauna is at the gym, but sitting there is one of the few times for several months I can have warm feet. Mmmmm. Our winter is bone chilling even without it being THAT cold because it's wet and rainy most of the time and just above freezing. That kind of cold cuts deeper than when it gets below freezing for a few days (several days), and the air dries out. I lived in northern Utah for a few years, and it got really COLD there, but was easier to deal with. But all that rain brings lots of wild mushrooms, so it's not all bad. And it does snow in the mountains, and between rain and snow, our rivers are great.
Roasted roots were delicious as expected, and I managed to save half for today. I have observed I pretty much always see my scale jump up a couple pounds when I eat roasted roots. I think they're just dense. Today it might also be that taco I ordered last night; it was SO salty.
I went up to Squirrel's last afternoon to remember friends and family who have crossed the rainbow bridge. For me this year -- Chester - always cherished; Bill - larger than life; Ken - even larger; Laverne - unlike any other. Plus Julyian who everyone misses. I hope you had time to honor those who have died.
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I missed this thread! With wind driven fire risk all around we had our power cut as a precaution. Day and a half at the start of the week and then a little over three straight days. Aside from conserving my phone battery as much as possible for looking at news and not being able to check in here, after the second outage we had to get rid of SO MUCH FOOD. It was so depressing. I'm nervous to stock up again until I'm sure the Santa Anas are done and am living off a couple Trader Joe's packaged salads and some bagels and yoghurt and stuff for a few days. I did make a nice lentil soup which is what I came here to ask about and then got to ranting - assuming I want to stay veggie, how do you liven up your veggie broth based soups? This soup is booooring. I had to toss pretty much all of my fridge condiments but I will sparingly buy a few essentials this week. How do you get the umami in there from packaged veggie broth? Tomato paste and soy sauce are on my list, but I wouldn't want to add those to lentil soup.3
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I’m a fan of lemon rind and juice in lentil based soups to add freshness and brightness. I know you’ve said umami but give the lemon a go unless you’re not a fan of lemon at all. I throw in a large handful of either parsley or coriander (cilantro) at the end too. I guess it depends what you use in your particular lentil soup though. Orange may work too, especially if your soup has carrots.
Or harissa if you like spicy! Sprinkle with a bit of sumac, za’atar or dukkah and a swirl of yoghurt!1 -
I have lemons - I have trees so no shortage. Good call, I'll give that a go today. I do super simple - this time got the pre cut pot of mire poix from TJ's so I didn't have leftovers, garlic, potatoes, red lentils, stock, S&P. I would have ordinarily used more carrot than that so perhaps I am also missing some sweetness.0
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MelanieCN77 wrote: »I missed this thread! With wind driven fire risk all around we had our power cut as a precaution. Day and a half at the start of the week and then a little over three straight days. Aside from conserving my phone battery as much as possible for looking at news and not being able to check in here, after the second outage we had to get rid of SO MUCH FOOD. It was so depressing. I'm nervous to stock up again until I'm sure the Santa Anas are done and am living off a couple Trader Joe's packaged salads and some bagels and yoghurt and stuff for a few days. I did make a nice lentil soup which is what I came here to ask about and then got to ranting - assuming I want to stay veggie, how do you liven up your veggie broth based soups? This soup is booooring. I had to toss pretty much all of my fridge condiments but I will sparingly buy a few essentials this week. How do you get the umami in there from packaged veggie broth? Tomato paste and soy sauce are on my list, but I wouldn't want to add those to lentil soup.
Depends on what else is in the soup, but some thoughts off the top of my head would be miso (especially dark ones), gochujang chili paste, mushrooms (or mushroom powder), unsweetened cocoa powder (better IMO in tomato-based vs. broth-based soups), kombu, browned onions (I have a gas stove & camp stove, you may not), nutritional yeast. Even some herbs (sage springs to mind, or a truly tiny amount of asafoetida if you're really brave) can add some richness and interest.3 -
purplefizzy wrote: »
Big bowl o Pom from dad’s ranch I need to clean. I’m gonna get straight slutty with the Pom this week. Had just lush amounts last week, cascades of Pom everywhere.
@purplefizzy did someone say Poms?! On my way!
@BarbaraHelen2013 re: harissa - in the last few years I’ve become a harissa devotee. I can’t believe I didn’t have this in my life growing up! I first had it in North Africa and I had it for breakfast lunch and dinner!0 -
@Safari_Gal_
Same for me! Although I’m old enough that I’d not have expected to have it growing up - curry powder was ‘exotic’ when I was young!
But I’ve only discovered the joys of harissa in the last few years. The first I had was when I made a batch of my own because I needed it for a recipe and didn’t think I’d ever seen it in the shops. Of course, after that I saw it everywhere and now can’t live without it! Still make my own from time to time.
In fact I just finished dinner which was harissa roasted purple carrots, feta, bulgur wheat and a yoghurt, honey and harissa drizzle. Delicious!2 -
@purplefizzy do you make pomegranate molasses when you have a glut?
Following large late lunch, dinner was just a salad of canary melon with feta, mint dressed with pomegranate molasses.
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BarbaraHelen2013 wrote: »Do you do something special to your garlic when you pack it in the oil?
I’ve wanted to do this so often when I manage to find big fat bulbs (rare - my local supermarkets only seem to sell tiny little bulbs). However, I’ve read/heard so often about the dangers of botulism inherent with garlic preserved in oil that I’ve always been too wary to do it.
Or do you just use it up fast enough that it’s not an issue? If so, realistically, how fast is fast enough?
Honestly, I’ve heard so much caution in this thread about it that I wouldn’t recommend it to anyone else.
I batch cook a lot in winter, so only make it then. Fridge if I’m doing some batch cooks.
Otherwise, I keep it in the freezer, and just sorta hack at it when I need some. The oil seems to help it not freeze.
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