For the love of Produce...
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Not all produce, but it was delicious.
Pink shrimp, Italian sausage, rice, vegetables, in a spicy tomato broth.2 -
Kohlrabi is awesome, just peel with a sharp knife! When I tried choyote I just stir fried it with other vegetables. It was good but I probably won't buy again unless it's on sale. It looked cool so I had to try it! With the baking persimmons my grandma used to make the best persimmon bread and cookies once they softened up.
Kohlrabi skin is fine, too, as long as not badly stored or too overgrown (size is not an indication - that's more about variety; skin toughness/fibrousness is what matters). If they've broken/cut off the leafy steps and left a scar, sometimes those spots get unpleasant and can be trimmed, but if the skin isn't unpleasantly fibrous, there's no need to peel.2 -
Chayote i treat like butternut squash
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just_Tomek wrote: »
I just had a cup of soup, so it's smaller. Also a couple oysters and a delicious pair of fish tacos.
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Actually time for real meal tonight - and veg in house!
Big crazy salad featuring baby spinach& red leaf, shaved fennel, confetti cut beet, sliced regular red radish, cilantro, lime, tajin seasoning, olive oil mist ... and roasted deeply till crispy cauliflower not-really-gnocchi (Trader Joe’s)... topped with kitten-tons of carnitas.
Because balancing love for plants with love for effective protein synthesis.
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Hubby found globe artichokes at the Turkish green grocer. At this time of year! Will steam them Sunday to have as a starter with hollandaise. As much as I love carciofa alla giudia I don't think I am energetic enough to try making that at home.
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Shawarma seasoned roasted veggies with lemon tahini sauce. Found on Pinterest: link
Curried cabbage and peas, from Appetite for Reduction. I added some barley and an egg as it's a side dish.
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Sweet potatoe or a duck...
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Hubby found globe artichokes at the Turkish green grocer. At this time of year! Will steam them Sunday to have as a starter with hollandaise. As much as I love carciofa alla giudia I don't think I am energetic enough to try making that at home.
Oooooooooh! Artichoke love! I had to learn the hard way with oil splattering everywhere how to finesse carciofi Alla guidia...
steaming is probably healthier lol
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Not much appetite because the antibiotics I started on make me so nauseous. Dinner mostly for the hubby was a rosti and some air fried courgette with leftover onion gravy. Mixed the courgette with a few oil packed artichokes from a jar which gave a roast veggie side we eat quite often a real lift. Now thinking of adding bits of other strongly flavoured oil packed veg intended for anti pasti to roast veg. Sun dried tomatoes and de-seeded olives come to mind.
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Hubby came home with quite a lot of chive leaf last night. I think we used to call it garlic chive in my childhood household. I think my mom used to use it in stir fries. Any other ideas how to use this stuff? Do you think it would it be nice as a garlic replacement in something like spaghetti aglio olio?
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Galic chive is lovely in a pesto
Snipped over roasted veg
To spice up a salad
Or as part of a green herb chutney2 -
Rediscovering chard of all sorts. What a lovely, versatile veggie 😍2
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Salad of baby gem, halved grapes (better mouth feel than whole grapes), red onion, feta, candied pecans.
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just_Tomek wrote: »Potato and cottage cheese cakes on a tub of kale salad. First time making these and I am sold. So simple. Sometimes I surprise myself lol
That sounds really good -- I looked up some recipes for the cakes, and there are a bunch.... can you give us an idea of your ingredients? Thanks!0 -
I scored some beet greens - my favorite greens, by far - at the farmers market, right here in mid-Michigan in the midst of a February cold snap (down to some single digit F temps!). Tonight, I stir-steamed the whole bag on top of some sauteed onions/garlic, then mixed with chickpea "rice" and some chopped-up queso fresco.
The farmers market also yielded the most beautiful, perfect bok choi I think I've ever seen, grown in a greenhouse (I believe unheated), additionally under hoop-type row covers. There are no flea beetles or cabbage loopers in cool Michigan greenhouses in February, so the plants were perfect, unmarred little jewels. (I ate mine without capturing a photo, sadly.) There's a big bag of baby kale, too, but that's a little more routine all Winter here.2 -
It's nothing too exotic. I always put one or two mandarin oranges in my lunch. Depends on size.2
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I scored some beet greens - my favorite greens, by far - at the farmers market, right here in mid-Michigan in the midst of a February cold snap (down to some single digit F temps!). Tonight, I stir-steamed the whole bag on top of some sauteed onions/garlic, then mixed with chickpea "rice" and some chopped-up queso fresco.
The farmers market also yielded the most beautiful, perfect bok choi I think I've ever seen, grown in a greenhouse (I believe unheated), additionally under hoop-type row covers. There are no flea beetles or cabbage loopers in cool Michigan greenhouses in February, so the plants were perfect, unmarred little jewels. (I ate mine without capturing a photo, sadly.) There's a big bag of baby kale, too, but that's a little more routine all Winter here.
Thanks for the tip on chickpea rice. I had never heard of it and will give it a try.0 -
just_Tomek wrote: »I scored some beet greens - my favorite greens, by far - at the farmers market, right here in mid-Michigan in the midst of a February cold snap (down to some single digit F temps!). Tonight, I stir-steamed the whole bag on top of some sauteed onions/garlic, then mixed with chickpea "rice" and some chopped-up queso fresco.
The farmers market also yielded the most beautiful, perfect bok choi I think I've ever seen, grown in a greenhouse (I believe unheated), additionally under hoop-type row covers. There are no flea beetles or cabbage loopers in cool Michigan greenhouses in February, so the plants were perfect, unmarred little jewels. (I ate mine without capturing a photo, sadly.) There's a big bag of baby kale, too, but that's a little more routine all Winter here.
Thanks for the tip on chickpea rice. I had never heard of it and will give it a try.
Wait.... chickpeas and rice OR rice made from chickpeas???
I put "rice" in quotation marks for a reason, even though the label doesn't.
It's basically chickpea orzo, ingredients like the other chickpea pasta shapes. I assume they call it "rice" because rice is popular, cauliflower rice is popular (🙄 I prefer mine in identifiable chunks, and roasted, mostly), and many people don't know what orzo is anyway. Face it, orzo is not the most popular shape on this or any block.
I have a basic affection for orzo as a pasta shape, dunno why. It has an added plus in the chickpea version: I find chickpea pasta somehow slightly flatter tasting than wheat pasta (not objectionable, just different), so I prefer it with a hearty sauce, but as a vegetarian appreciate it for the much higher protein level (like twice as much) vs. wheat pasta. In the orzo shape, that flatter quality disappears for me - much as cauliflower rice seems to take a lot of yummy out of cauliflower - so the chickpea orzo/"rice" is a little more versatile.
YMMV.2 -
just_Tomek wrote: »Ha... I knew that was orzo. But who knows what else now will become "rice". Thanx.
So, quibbling about terminology, eh?
It's a food. It tastes good to me, and contributes nutrition. I understand what it is. I don't care what the heck they call it.1 -
@AnnPT77 😋 Yum beet greens! I don’t see them enough!2
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just_Tomek wrote: »just_Tomek wrote: »Potato and cottage cheese cakes on a tub of kale salad. First time making these and I am sold. So simple. Sometimes I surprise myself lol
That sounds really good -- I looked up some recipes for the cakes, and there are a bunch.... can you give us an idea of your ingredients? Thanks!
Here is what I did....
- 300g boiled potatoes (boiled weight)
- 200g cottage cheese
- 200g caramelized onion (raw weight)
- 4 garlic cloves grated (fried with onions until fragrant)
- salt and pepper to taste (make sure you OVER season the mix slightly) basically when you taste and say yeap this is good, add a dash more of salt and pepper
Place everything into a food processor and let her rip until you get a nice creamy, mashed mix.
Scoop onto a parchment paper, I used ice cream scoop.
I made 10 cakes, about 2cm thick.
Spray and pre-heat your non stick pan and use a spatula to place the cakes into the pan.
Cook until crispy, for me it was 5 minutes a side.
For more authentic taste, top with sour cream.
Done.
Thank you!!!!!!!!!!!!1 -
You guys eat beet greens? Humm how ? I grow beets in my garden 6 months of the year but have always just composted the leaves. Could you tell me what you do with beet greens (fyi i am assuming we are talking about the leaves associated with the beet roots that you roast or pickle)0
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You guys eat beet greens? Humm how ? I grow beets in my garden 6 months of the year but have always just composted the leaves. Could you tell me what you do with beet greens (fyi i am assuming we are talking about the leaves associated with the beet roots that you roast or pickle)
Yes, leaves from regular beet roots.
You can use them in pretty much the same ways you'd use any other greens, like spinach, chard, collard, kale, etc., though the flavor differs a bit. Maybe try them fairly plain (like a saute with olive oil and a little garlic, maybe) to start, and see what the flavor is like, then you'll know what you might like to combine them with.
The younger, more tender leaves may have a nicer texture than the really big, more coarse ones you get on a full-grown beet root, but they all taste fine. Baby or small ones can be tender enough to use raw (can be a good use for thinnings, since you grow them). You can cook tops + beets together when they're small, but they're harder to fully wash that way.
In cooking, as a side or a base for toppings (like Tomek uses various greens), put in soups or stews, use in omelets, etc. You can use them in smoothies and such, too, if you think you'd enjoy the flavor that way.
ETA: The ones from regular red beets tend to tint things, when cooked, if that matters. For example, rice combined with cooked greens turns slightly pink. 3 -
Beet greens follow up question:
Does it matter what varietie of beet ie do you eat the leaves of Chioggia, bulls blood, ruby queen, and Detroit golden all equally? (Aka the ones i grow usually)0 -
Beet greens follow up question:
Does it matter what varietie of beet ie do you eat the leaves of Chioggia, bulls blood, ruby queen, and Detroit golden all equally? (Aka the ones i grow usually)
I don't see why not. I don't think I've personally eaten greens from all of those, but they're edible. I've had both red & yellow ones, but don't know which specific varieties.1 -
Beet greens follow up question:
Does it matter what varietie of beet ie do you eat the leaves of Chioggia, bulls blood, ruby queen, and Detroit golden all equally? (Aka the ones i grow usually)
I don't see why not. I don't think I've personally eaten greens from all of those, but they're edible. I've had both red & yellow ones, but don't know which specific varieties.
Same for me.
Following up, when I buy beets from the farmers market or get them in my CSA box I eat the greens too (and agree they are delicious), but for some reason I never think to buy the greens (or beets with greens) at the store. I should change that.
I also should plant some beets this year!2 -
I am making Vietnamese canh tonight. A great way to eat greens. I'll be using watercress.
https://www.bonappetit.com/story/how-to-make-vietnamese-canh1
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