For the love of Produce...
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purplefizzy wrote: »Safari_Gal_ wrote: »What veggie sides are people planning for Christmas? I've got a family member who can't digest brassicas so a lot of classical accompaniments for goose like braised red cabbage and roast brussel sprouts are out. Any seasonal ideas not involving the cabbage family would be welcome.
@acpgee @lemurcat2
I saw these veggie sides and I can’t wait to make them! (I’ll be in Germany for Christmas so I won’t be cooking, but I’ll be making them before then just for fun!)
My fav is the Romanescu “Christmas trees” in Parmesan snow! Haha!!
Next is Parsnip and carrot bake. Then 🇫🇷 haricot verts amandine / almonds, olive oil garlic and lemon..
Recipe request? These are stunning.
@purplefizzy thanks!! - I got the recipes here:
https://www.brit.co/christmas-sides-recipes/
So far - the Romanescu was a hit! Looked pretty too. ☺️3 -
Hey produce fam — I’m on Instagram quite often and I’ve been really inspired by some photo blogs for vegetables, recipes, etc — any you follow? 🥬🍇🌾🌿0
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So this mountain got prepped earlier today. I actually ended up not doing the broccolini because it cooks so fast anyhoo. I made a salsa type dressing and another one in the same style but spicier and added a lot of curry type flavours. I think I mentioned I have a sun dried tomato one already made up. I also have a recipe for a "cheese" sauce made with nutritional yeast and some other things that involves heat so I think will make that fresh when I want it. So I'm set tonight and through the weekend at least, I might portion and freeze whatever doesn't get eaten by Sunday or Monday night but I have faith in my appetite
I have some tofu and tempeh, cottage cheese, veggie sausage and the like, and a box of arugula also.
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Produce fam! I’m going on winter break early — going to hideout in the Alps for a bit! 🧳 Going to take a break from MFP — this is the thread I will miss the most! You inspire me!!
Have a wonderful Winter! Happy early Christmas and New Year!! See you in January!
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I had to make "vegetable leftover management" soup tonight. I defrosted the roast squash puree I was not crazy about (too sweet). Tonight I generated leftover roast celeriac I wasn't particularly fond of (too stodgy).
Fried off two onion halves found in the fridge (half a red one and half a white one) with a chopped celery stick. Tossed in the vegetables I wasn't crazy about with a half sad tomato found at the bottom of the vegetable drawer. Boiled with a couple of stock cubes. Immersion blended. Tossed in a handful of split lentils and boiled some more.
Then I thought about condiments that would make this mixture palatable to me. Thai red curry paste and lime did the trick. When I serve this soup for lunch tomorrow will use the typical Spanish trick of garnishing with fresh mint for brightening up stodgy soups and stews.
Moral of the story is to think out of the box for "leftover management" vegetable soup. Mustard, horseradish sauce, ranch dressing powder, curry pastes can all make boring leftover pureed veg taste exciting.2 -
I like your name for it! I call it ‘Back of the Fridge Soup’!
Favourite seasonings for me include harissa, curry paste, citrus and miso paste. I’ve usually got some cooked beans hanging around, so they go in too.2 -
Looks delicious.0
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I’m traveling and in dire need of a proper sized salad...
but was super inspired by a GF crispy buffalo cauliflower app. Seasoned rice flour, oven fried, very small florets for extra crispy goodness. I will be trying this at home.4 -
Y’all would be proud of me.
Hotel room produce hacking.
Microwave sweet potato topped with hummus, avocado, some nuts.
Jicima and carrot raw appetizer served in styrofoam coffee cup.
Apple and candied ginger dessert.9 -
purplefizzy wrote: »Y’all would be proud of me.
Hotel room produce hacking.
Microwave sweet potato topped with hummus, avocado, some nuts.
Jicima and carrot raw appetizer served in styrofoam coffee cup.
Apple and candied ginger dessert.
Definitely not slumming it, your meal sounds amazing! Well, maybe not the styrofoam coffee cup part but the actual meal!1 -
The regular dried peas which I bought for growing shoots germinated badly. They are being made in Dutch pea soup. Found some old fashioned marrow fat green peas at the health food store so will try planting those on a window sill.
Thought of you today, I was buying Mesclun mix to plant and stick under my grow lights and came across a mixed package of microgreens. I planted them all, it wasn't a generous amount of seed! I'll have to try finding dried seeds like peas to use, I need to read through this thread and note all your tips. I have 7 flats of herbs and loose lettuce mix on my grow table, I'm hoping this goes well!1 -
These were the instructions I used. The fava beans I grew in summer germinated profusely, but the marrow fat peas I planted later were pathetic. I have planted marrow fat peas sold for cooking previous summers with great results. I think I just got a bum batch of peas.
https://verticalveg.org.uk/how-to-grow-pea-shoots/1 -
These were the instructions I used. The fava beans I grew in summer germinated profusely, but the marrow fat peas I planted later were pathetic. I have planted marrow fat peas sold for cooking previous summers with great results. I think I just got a bum batch of peas.
https://verticalveg.org.uk/how-to-grow-pea-shoots/
Awesome, I need to order peas, will do next month. Thanks!0 -
I love this! I grew up just eating meat, potatoes and bread (Portuguese) I want to love produce and have come along way, but when I look up recipes I get overwhelmed with the amount of work/ingredients. I need easy recipes in order to add it to my life.
I love making vegan nacho cheese that is made by potatoes and carrots.
I eat so much spinach, I don’t understand how some people don’t like it as there isn’t much taste to it and I pretty much add it to anything for a nutritional boost.
I love a simple salad with avacado, cherry tomatoes, red onions, fetta topped with s/p.
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@just_Tomek I thoroughly of putting this on the paprika thread but read about it here. I was at Trader Joe's and they had hearts of palm so I bought a can as you described them to me before. They're really good, reminds me that artichokes a bit. I've been putting them on my salads. I bought a few things I'd never tried before and it's my favorite so far.0
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It being New Year's, I will probably cook up a "mess o' greens" at some point. No doubt I will cook some of the black eyed peas in the pantry - probably dried ones instead of canned. I should really get some buttermilk and make a batch or two of my cornbread. I use corn stick pans, so there's lots of crust on every piece. Almost no wheat flour, and what I use is 100% stone ground whole wheat. Mostly it's a mix of corn meal, polenta, and masa. Sometimes I will add a little corn or chopped chilies or whatever. And... butter.
Happy New Year!1 -
It being New Year's, I will probably cook up a "mess o' greens" at some point. No doubt I will cook some of the black eyed peas in the pantry - probably dried ones instead of canned. I should really get some buttermilk and make a batch or two of my cornbread. I use corn stick pans, so there's lots of crust on every piece. Almost no wheat flour, and what I use is 100% stone ground whole wheat. Mostly it's a mix of corn meal, polenta, and masa. Sometimes I will add a little corn or chopped chilies or whatever. And... butter.
Happy New Year!
That sounds excellent! Chiles are great in cornbread. I'm making collard greens and black-eyed peas tonight too, I've never had collard greens before. I should make cornbread too but would probably eat too much of it! I'm saving calories for a family Christmas party this weekend.
@just_Tomek your salad idea sounds delicious!1 -
Each batch makes 14 corn sticks and seven triangles. Second batch in the oven right now....
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I took my parents to San Francisco for a couple of days just after Christmas and my mum bought me a steel wok I was eyeing up in a Chinatown shop. I just "seasoned" it and am getting all into wok stuff on Pinterest. It's been years since I had one or cooked with one, I'm excited to get some new treatments for all my veggies.5
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Happy 2020 produce fam!
This stash at a farmers market in Alsace caught my eye and I thought of you! I can’t be the only one that likes to check out markets while on vacay right? ☺️
PS - the carrots were so sweet they tasted like dessert!
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just_Tomek wrote: »Safari_Gal_ wrote: »Happy 2020 produce fam!
This stash at a farmers market in Alsace caught my eye and I thought of you! I can’t be the only one that likes to check out markets while on vacay right? ☺️
PS - the carrots were so sweet they tasted like dessert!
Side note, but did you know that the purple carrots are the heirloom, original carrots? Any other colour was created by men. Apparently orange is the very pleasing colour and the most common now.
@just_tomek - yessss! 🤗 I found this out a few years ago in Amsterdam actually/ they were created for the House of Orange royal family. So I call them Dutch carrots lol - I had actually never had the purple or white variety until I was an adult.. sigh.. ( I would have eaten the colors more so as a child.) I personally think the purple are the prettiest and maybe tastiest. I wonder if it’s the soil here that makes them so sweet. When I see new veggies worldwide / I’m amazed at all the new tastes there are to try. 🥕 😉
Making any carrot dishes soon?
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I’ve just prepped Harissa Roasted Carrots for tonight, as it happens! One of my favourites which I have with either Pearled Spelt or Brown Rice and a mixed salad.
Carrots cut into fairly fine batons, thinly sliced garlic, fresh thyme leaves tossed in a dollop of Rose Harissa, drizzle of honey and a sprinkling of cumin seeds. Roughly chopped parsley or coriander to garnish once they’re roasted. Usually make a Skyr, honey and harissa dressing too, for a creamy dip. 😋2 -
BarbaraHelen2013 wrote: »I’ve just prepped Harissa Roasted Carrots for tonight, as it happens! One of my favourites which I have with either Pearled Spelt or Brown Rice and a mixed salad.
Carrots cut into fairly fine batons, thinly sliced garlic, fresh thyme leaves tossed in a dollop of Rose Harissa, drizzle of honey and a sprinkling of cumin seeds. Roughly chopped parsley or coriander to garnish once they’re roasted. Usually make a Skyr, honey and harissa dressing too, for a creamy dip. 😋
@BarbaraHelen2013 yum! You had me at fresh thyme. ☺️
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Has anybody tried, or even see, the new Cosmic Crisp apples? I've been looking, but I haven't seen them yet.0
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I haven't looked yet and they likely aren't at my closest grocery (which I will likely hit tonight), but I will look.0
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Has anybody tried, or even see, the new Cosmic Crisp apples? I've been looking, but I haven't seen them yet.just_Tomek wrote: »I have seen them here in Canada Longos store, but at $4.99/lb I did not feel the need to try this lolI haven't looked yet and they likely aren't at my closest grocery (which I will likely hit tonight), but I will look.
I finally saw them in our coop yesterday, and I got one. Just ONE though, because, yeah, even for organic, five bucks a pound seems like a lot for an apple.
Tasted a lot like a Honeycrisp which I love. Maybe just a little crunchier, which was also nice. I hope that as the novelty wears off, and as more acres are planted, the price will come down. Even Honeycrisp are more expensive around here than, say Fuji which have been around a longer time (early 1960s for Fuji and mid 1970s for Honeycrisp). Maybe I'll live long enough to see Cosmic Crisp for a buck a pound. I'm still looking for that Pirate Corn. You know. The stuff that's "buck-an-ear?" Sorry. Couldn't help myself.
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Has anybody tried, or even see, the new Cosmic Crisp apples? I've been looking, but I haven't seen them yet.just_Tomek wrote: »I have seen them here in Canada Longos store, but at $4.99/lb I did not feel the need to try this lolI haven't looked yet and they likely aren't at my closest grocery (which I will likely hit tonight), but I will look.
I'm still looking for that Pirate Corn. You know. The stuff that's "buck-an-ear?" Sorry. Couldn't help myself.
Ha! I really needed that laugh!
I’m also really desiring an apple right now. 😋0 -
I saw in Nextdoor that they are supposedly at the closest WF, but I didn't see them when I was there. I got pink ladies instead and they were tasty.
(Heh on the buck an ear.)0 -
I saw some more Cosmic Crisps at a different grocery today. Conventional rather than organic, so a buck a pound less. I passed, but I might get some more again when the novelty wears off.
You do know what you get when you cross a Cosmic Crisp with a Dungeness?
Yeah. A crab apple.
Sorry. Can't help it.2
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