For the love of Produce...
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purplefizzy wrote: »
These are from MY tree!! Not my dads... mine! My first batch!!
@purplefizzy 😯 Wow!!!!!0 -
purplefizzy wrote: »
Me neither! Our shops here in the U.K. have only been selling pea shoots for a couple of years and I suspect I am single-handedly keeping the demand high! Unbelievable flavour and now there’s even more reason to eat them! 😋1 -
purplefizzy wrote: »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 wrote: »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!!
I saw it on this forum and knew I had to try it!0 -
purplefizzy wrote: »
These are from MY tree!! Not my dads... mine! My first batch!!
Beautiful! I just bought one to put in my Thanksgiving salad and haven't had one in years.0 -
purplefizzy wrote: »
These are from MY tree!! Not my dads... mine! My first batch!!
Beautiful! I just bought one to put in my Thanksgiving salad and haven't had one in years.
How do you deal with the seeds in the salad? I only eat the poms by themselves, spitting out the seeds.0 -
BarbaraHelen2013 wrote: »purplefizzy wrote: »
Me neither! Our shops here in the U.K. have only been selling pea shoots for a couple of years and I suspect I am single-handedly keeping the demand high! Unbelievable flavour and now there’s even more reason to eat them! 😋
You can grow your own quite easily from marrow fat whole dried peas sold for cooking. In the winter you can even do them indoors on a window sill. I've grown them successfully other years but my current batch is looking pathetic probably because I planted them too late outside on the balcony when the weather was already too cold.
https://verticalveg.org.uk/how-to-grow-pea-shoots/1 -
Turkish salad of watermelon, feta, mint.
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BarbaraHelen2013 wrote: »purplefizzy wrote: »
Me neither! Our shops here in the U.K. have only been selling pea shoots for a couple of years and I suspect I am single-handedly keeping the demand high! Unbelievable flavour and now there’s even more reason to eat them! 😋
You can grow your own quite easily from marrow fat whole dried peas sold for cooking. In the winter you can even do them indoors on a window sill. I've grown them successfully other years but my current batch is looking pathetic probably because I planted them too late outside on the balcony when the weather was already too cold.
https://verticalveg.org.uk/how-to-grow-pea-shoots/
Oh my! I’ve not even thought about those dried marrowfat peas sold in boxes since I was a child and my mum had a battered box of them in the cupboard with her flour! It was what she used as baking beans for blind baking pie shells! I still remember the little tablet of drying agent (or maybe it was bicarbonate to keep them green while cooking?) wrapped in a little parcel of muslin that came in the box!
I’m very tempted to buy a box (if they’re still sold in my local supermarkets) and have a go at growing some on the kitchen sill.
By the way - I have an old peanut butter jar with dried cannellini beans which I keep as baking beans, so the tradition continues!2 -
These are fava bean shoots I had in August that cropped three times. Please excuse dirty windows. The current pea shoot crop looks pathetic in comparison. I might try a tray indoors on a window sill.
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Cleaner windows but pathetic pea shoot crop.
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Unfortunately I’ve just come back from Sainsbury’s and no joy with the dried peas! I’ll keep it in mind as I’m out and about though, see whether anyone carries the old fashioned dried pea!
Does it work with other dried pulses? Such as Aduki, maybe? I might try a dish with cotton wool or kitchen roll dampened to see what sprouts (or not!)0 -
BarbaraHelen2013 wrote: »Unfortunately I’ve just come back from Sainsbury’s and no joy with the dried peas! I’ll keep it in mind as I’m out and about though, see whether anyone carries the old fashioned dried pea!
Does it work with other dried pulses? Such as Aduki, maybe? I might try a dish with cotton wool or kitchen roll dampened to see what sprouts (or not!)
I found the dried marrow fat green peas at a large Tesco branch. I've done this with fava beans in the summer too. Haven't tried other dried pulses. I did prefer the sweetness of the pea shoots to the beaniness of the fava shoots.2 -
I remember reading somewhere that corn shoots grown from popcorn kernels make nice eating. In the video at the bottom of the link they suggest finding your dried peas at health food stores.
https://verticalveg.org.uk/how-to-grow-pea-shoots/1 -
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Ahh I’ll give Tesco a go next time I go that way. Thanks!
In the meantime I’m going to do some experimenting with the large selection of dried pulses in my kitchen! 🤔1 -
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Roll your own California hand rolls. Veg was pickled turnip, cucumber, chive, avocado. Protein was Japanese omelet, surimi sticks, poached prawns. Condiments were kewpie mayo, a tube of prepared wasabi, yamasa and kikkoman soy.
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What are your produce plans for Thanksgiving? I'm bringing roasted vegetables (beet, turnip, delicata squash, onion, mushrooms, garlic, 3 colored carrots, brussel sprouts) with balsamic and olive oil (still deciding on spices) and a salad with pear, pomegranate seeds, feta, almonds, and maybe dried cranberries with a vinaigrette. I'm nowhere near as fancy or experienced of a cook as all of you so I'm curious what you're planning!2
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purplefizzy wrote: »
These are from MY tree!! Not my dads... mine! My first batch!!
Beautiful! I just bought one to put in my Thanksgiving salad and haven't had one in years.
How do you deal with the seeds in the salad? I only eat the poms by themselves, spitting out the seeds.
I'm confused. You don't eat the seeds? What do you eat from the pomegranate, I thought the seeds were the only edible part?3 -
These are fava bean shoots I had in August that cropped three times. Please excuse dirty windows. The current pea shoot crop looks pathetic in comparison. I might try a tray indoors on a window sill.
You can grow them inside without much light? I'm guessing I'd be able to grow a tray on my deck though they wouldn't get much sun over winter. How much sun is required? Most of my herbs overwinter so perhaps these would do well too. I'm in CA (9b).0 -
These are fava bean shoots I had in August that cropped three times. Please excuse dirty windows. The current pea shoot crop looks pathetic in comparison. I might try a tray indoors on a window sill.
You can grow them inside without much light? I'm guessing I'd be able to grow a tray on my deck though they wouldn't get much sun over winter. How much sun is required? Most of my herbs overwinter so perhaps these would do well too. I'm in CA (9b).
The instructions I have been using says they only need 1-2 hours of sun planted outside, or a sunny window sill inside in winter. I will try planting inside tonight. I started soaking the peas yesterday afternoon.
https://verticalveg.org.uk/how-to-grow-pea-shoots/1 -
Any pumpkin fans in the produce fam? I took a stab at an old recipe for pumpkin soup.... came out pretty good! I needed an excuse to use all my mini edible decorative pumpkins! I added a few extra veggies that needed to be used. There was some lonely chard in the fridge that I diced up and added to the party 😊 - not traditional at all but
It was good!
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My favourite use for a small pumpkin is Cambodian coconut custard. It’s cooked inside the cleaned pumpkin. Very pretty when you slice through like a cake. Most recipes tell you to cook in a steamer but I use the microwave on the lowest setting.2
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What are your produce plans for Thanksgiving? I'm bringing roasted vegetables (beet, turnip, delicata squash, onion, mushrooms, garlic, 3 colored carrots, brussel sprouts) with balsamic and olive oil (still deciding on spices) and a salad with pear, pomegranate seeds, feta, almonds, and maybe dried cranberries with a vinaigrette. I'm nowhere near as fancy or experienced of a cook as all of you so I'm curious what you're planning!
I have the day off, and I have no plans. I am taking advantage of the day off to do some chores and roast a kobocha that I've been thinking about for several weeks. I might also roast some beets, and I might go ahead and roast some butternut to make a soup.
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Safari_Gal_ wrote: »Any pumpkin fans in the produce fam? I took a stab at an old recipe for pumpkin soup.... came out pretty good! I needed an excuse to use all my mini edible decorative pumpkins! I added a few extra veggies that needed to be used. There was some lonely chard in the fridge that I diced up and added to the party 😊 - not traditional at all but
It was good!
What a fun idea! The only thing that would be more fun would be to serve the soup inside the mini pumpkins.1 -
purplefizzy wrote: »
These are from MY tree!! Not my dads... mine! My first batch!!
Beautiful! I just bought one to put in my Thanksgiving salad and haven't had one in years.
How do you deal with the seeds in the salad? I only eat the poms by themselves, spitting out the seeds.
I'm confused. You don't eat the seeds? What do you eat from the pomegranate, I thought the seeds were the only edible part?
Lol, i eat the flesh and juice off the seeds(arils), but not the hard little pits/ seeds that are inside of them. That's why the use in a salad or as a garnish might be an issue for me, since i would want to spit them out, i guess I'm the minority in this aversion to eat the entire aril with seeds and all.0 -
Serving the soup in small pumpkins is a charming idea.
Here's what the Cambodian custard looks like--pretty festive. A lower calorie alternative to pumpkin pie for Thanksgiving, especially if you use a sugar substitute in the custard. I cook it in the microwave on the defrost setting and just test with a toothpick that the pumpkin flesh is soft and the custard is set.
https://djfoodie.com/kabocha-custard/1 -
It's easiest to clean the pumpkin by sticking the point of cook's knife into the pumpkin near the stem to make a square incision around the stem. Then scrape out seeds and pulp with a metal spoon. To figure out how much custard you need fill up the cleaned pumkin with water and pour that into a measuring cup. I typically use 1 egg for every 100 ml of coconut milk.3
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Good grief - reading through this, I'm feeling so very basic/boring/old.
I eat a lot of produce, but nowhere near the variety of all of you.
Broccoli (steamed or raw)
Cauliflower (steamed or raw)
Carrots (steamed or raw)
Tomatoes (beefsteak, vine, cherry/grape. Home grown. YUM!)
Lettuce
Bell peppers (home grown)
Kidney Beans
Pinto Beans
Navy Beans
Peas
Strawberries (home grown)
Blueberries (home grown)
Apples
Pears
Peaches
Bananas
Grapes
Plus garlic/onions in most meats, and that just about covers all of it. I'm amazed by what some of you are making!2 -
danstewartmartin wrote: »Good grief - reading through this, I'm feeling so very basic/boring/old.
I eat a lot of produce, but nowhere near the variety of all of you.
< snip list of yummy stuff, for length>
Plus garlic/onions in most meats, and that just about covers all of it. I'm amazed by what some of you are making!
Suspect many of us see this thread as vegetable-geek-land, so mostly post the more unusual items, or unique combinations. Odd is not obligatory, but experiments are fun. Dive in!
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