For the love of Produce...

purplefizzy

acpgee wrote: »

@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.

I do not. I ❤️ the one at Ranch99.

purplefizzy

just_Tomek wrote: »

Chips done.

Don’t leave us hanging.

Apple cinnamon?

suzyjmcd2

Food Prep:
Roasted diced beets
Roasted diced sweet potatoes
Roasted delacata squash
Sautéd vidalia onions
Sautéd green and orange peppers
Sautéd bok choy
Diced zucchini
Diced green peppers
Diced vidalia onion
Corn cut from the cobs
Quinoa, white and red mixed
Farro
Homemade tomato sauce
*Those are tomatoes from my garden that I pulled just after our first frost. I was hoping that just maybe they’d ripen, and they are!!

AnnPT77

"Food prep Friday" is nicely alliterative, but it's a coincidence. Also, this is food prep, mostly-orange edition, I guess.

Roasted a pie pumpkin (thinking soup), a couple of sweet potatoes, some spaghetti squash, and some extra-crispy cabbage (the way I like it). Further down the post, a basin full of fresh sage getting rinsed, just bringing it in before it freezes hard enough here to kill the top (not sure when that'll be, but soon).


Split peas, maybe tomorrow . . . because split-pea Saturday, I guess.

acpgee

Artichoke, asparagus, hollandaise. A couple of drumettes.

Katmary71

acpgee wrote: »

Artichoke, asparagus, hollandaise. A couple of drumettes.

Looks amazing, two of my top vegetables. Asparagus has been depressing in the stores lately but I have two artichokes from my produce box.

acpgee

A favourite way to use boring old carrots. Grate and treat like shredded papaya in som tam recipes if you like SE asian salads.

Safari_Gal_

Wow awesome food photos all!

Whoever said food prep Friday - 💥 yes!

I have a little bit of a dragonfruit fetish. I decided to adopt a few and bring home today. 😉

AnnPT77

Safari_Gal_ wrote: »

Wow awesome food photos all!

<snip for length >

I have a little bit of a dragonfruit fetish. I decided to adopt a few and bring home today. 😉

I've tried them, and wish I liked them more**, because they're so pretty.

** They're good, to my taste, but not enough so to justify the price here in the frozen North.

mtaratoot

I just tossed a yukon gold, a red potato, and a garnet yam in the oven. Fortunately for me I remembered that I still had some chanterelles, so I chopped a few up and added them. They will be ready in a half hour....

lemurcat2

AnnPT77 wrote: »

Safari_Gal_ wrote: »

Wow awesome food photos all!

<snip for length >

I have a little bit of a dragonfruit fetish. I decided to adopt a few and bring home today. 😉

I've tried them, and wish I liked them more**, because they're so pretty.

** They're good, to my taste, but not enough so to justify the price here in the frozen North.

I've had them when traveling, but agree they are never good locally (I am also in the North, though not quite as far as you).

lemurcat2

Katmary71 wrote: »

acpgee wrote: »

Artichoke, asparagus, hollandaise. A couple of drumettes.

Looks amazing, two of my top vegetables. Asparagus has been depressing in the stores lately but I have two artichokes from my produce box.

I've given up on trying to find good asparagus this time of year. For me they are a spring and early summer veg. I should eat more artichoke since I tend to only eat it at restaurants.

My farm box was all greens plus turnips (with the greens), daikon radishes, potatoes, and kohlrabi this week, so I supplemented with mushrooms, cauliflower, broccoli, and green beans (I have some brussels too). I did use my this week farm box kale (some of it, there's a lot more) and leeks from last week for my omelet this morning, and then had some other leftover veg on the side.

acpgee

I concur that dragon fruit looks so gorgeous but is disappointing tastewise.

We normally only get it at hotel breakfast buffets when we are on vacation in SE Asia and I usually have some once, but then veer off to the tastier (if less attractive) fruits available there like mangosteen, rambutan and mangos.

I wouldn't normally buy asparagus at this time of year due to prohibitive cost but I was waiting to meet a girlfriend in front a tube station where there was a vegetable stall at the entrance. The guy was selling bunches of asparagus for £1 at this time of year! The ends were dry so I had to break off quite a lot of stalk, which when into bone bag for collecting bones and vegetable trimmings in the freezer for making stock.

pancakerunner

acpgee wrote: »

I concur that dragon fruit looks so gorgeous but is disappointing tastewise.

We normally only get it at hotel breakfast buffets when we are on vacation in SE Asia and I usually have some once, but then veer off to the tastier (if less attractive) fruits available there like mangosteen, rambutan and mangos.

I wouldn't normally buy asparagus at this time of year due to prohibitive cost but I was waiting to meet a girlfriend in front a tube station where there was a vegetable stall at the entrance. The guy was selling bunches of asparagus for £1 at this time of year! The ends were dry so I had to break off quite a lot of stalk, which when into bone bag for collecting bones and vegetable trimmings in the freezer for making stock.

Same with star fruit... Not a fan!

purplefizzy

There is so much delicious happening in here.
I’m in awe.

bearly63

My first attempt at roasting beets. Added to a veggie power bowl with sweet potato , cauliflower, broccoli and kale with lemon tahini dressing. I have a lot to learn but will eat well in the process.

Safari_Gal_

just_Tomek wrote: »

First time ever trying eddoes. I honestly had no idea what to expect. Read some recipes, but ended up just boiling them and then mashing into pure to have with my pork chops. Excellent, but completely different texture than a potato. I think I also over cooked them. Next time I will try and plant this out a bit more

😯 oooh! 😉 Love checking out new produce!! Haven’t had them — but a friend makes them all the time. Apparently they are high in minerals like zinc and magnesium. They are called “silent doctors!” Cool.

violetcreams

I'VE FOUND MY TRIBE! Never been on the forum, very inspiring. So so happy to share that I found a spaghetti squash today (quite hard to get hold in the UK) So am planning all sorts of deliciousness with it

bearly63

just_Tomek wrote: »

First time ever trying eddoes. I honestly had no idea what to expect. Read some recipes, but ended up just boiling them and then mashing into pure to have with my pork chops. Excellent, but completely different texture than a potato. I think I also over cooked them. Next time I will try and plant this out a bit more

I can honestly say that I have learned about produce that I never knew even existed! Maybe that will be a goal....try something brand new every week, assuming I can find it around here. I guess this week it was beets. Never cooked them but really enjoyed them.

AnnPT77

just_Tomek wrote: »

First time ever trying eddoes. I honestly had no idea what to expect. Read some recipes, but ended up just boiling them and then mashing into pure to have with my pork chops. Excellent, but completely different texture than a potato. I think I also over cooked them. Next time I will try and plant this out a bit more
<snip image for length>

I've been looking at these, malanga, and some of the other related root vegetables at my produce market, but haven't quite convinced myself to buy them. My assumption is that they fit in the "starchy side or ingredient" kind of niche, which isn't really my jam, with the exception of sweet potatoes (and probably some others I'm not thinking of off the top of my head, but different flavor profile). Not big on potatoes (except fried, as a vehicle for absurd amounts of catsup - it's a character fault ), rice, most other fairly neutral-tasting starches, etc. - not a nutritional religion thing, just taste preference within calorie budget.

Are there flavor rewards from the eddoe that I'm overlooking? Wondering if I'm missing out because of my poorly-founded "potato-y" assumptions.

Thanks!

auroraboriaustralis

I love vegetables but my little sister is picky so I have started to try disguising some of her less favorable foods.

Smoothies: a good serving of leafy greens can be moderately forgotten if blended with sweet fruits. I typically pair with yellow flesh fruits (frozen is cheaper and less work) like mango, pineapple, orange (juice ).
Beats pair well with mixed berries and cherry (or cranberry) juice

Ground meat recipes: [taco meat, meat sauce, meatballs, whatever you like] My sister has a (mental) issue with carrots, sweet potatoes, butternut squash, etc. But I tried mincing these vegetables before browning the meat and not only does she not notice but it also adds a sweetness to the meal I never expected to love so much.

Mushrooms (not sure if people count as veggie) can also be minced and hidden within ground meat or rice/grains.

Bread/cake. A moderate serving of carrot (or sweet potato, pumpkin, zucchini) bread can be a more nutritious dessert option for getting some of those veggies in. (Zucchini isnt my favorite so in the summer when zucchini is grown locally this is how I use the squash)

Cauliflower mash is a good one too but I recommend roasting rather than steaming so it doesn’t come out watery. And some cream or butter and garlic make this a great substitute for mashed potatoes.

I personally enjoy butternut squash noodles, with butter or olive oil, to replace pasta (or to top it)

Just tried a golden Hubbard pumpkin recently. It was so sweet and delicious. I made a creamy pumpkin soup from the roasted flesh and a pumpkin bread with the de-seeded guts. The bread ended up being a bit to sweet for my taste, as I just used a recipe for sugar pumpkin and not Hubbard, so next time I will reduce the added sugar.

Safari_Gal_

just_Tomek wrote: »

Today on the menu will be purple yam.
Since today I have miso marinated turkey breasts in the fridge, I will either dice and roast or roast and pure. Will serve with a daikon salad me thinks to keep the theme here Japanese.

@just_Tomek - 💜 love purple yam!!

Safari_Gal_

Produce fam!

Who is a sweet pea greens lover? I had no idea they had so much protein. (5grams per 4oz)

I’ve been using them in morning shakes (and poms!)

PS - Send all dragonfruit my way. 😉


and I’m so happy they aren’t bitter at all! 2 points. 🤗

Katmary71

I love pea shoots! Pretty good protein-wise. Last time I bought them was from an Asian market, didn't do anything fancy with them, just added to salads.

purplefizzy

just_Tomek wrote: »

Well. I am a man of my word.

Oh. My.
Speechless at the presentation of things I would eat. Well done!

acpgee

I love pea shoots too. I grew fava been shoots successfully on my balcony this summer. Planted peas afterwards, but they haven't been germinated well.

violetcreams

A very lovely lunch. Left over ottelenghi stuffed courgette with a kohlrabi and apple salad with parsley and a truffle mustard vinegrette. So delicious

purplefizzy

Katmary71 wrote: »

I love pea shoots! Pretty good protein-wise. Last time I bought them was from an Asian market, didn't do anything fancy with them, just added to salads.

Super weird (for me) that I love them but didn’t know they were protein-heavy for veg. Awesome!

purplefizzy

violetcreams wrote: »

A very lovely lunch. Left over ottelenghi stuffed courgette with a kohlrabi and apple salad with parsley and a truffle mustard vinegrette. So delicious

This is one of my FAVES and the only reason I have tamarind paste in my cupboard!!

purplefizzy

These are from MY tree!! Not my dads... mine! My first batch!!