For the love of Produce...
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I made a dish tonight with five types of mushrooms, a couple of which were new to me:
-shiitake
-wood ear
-black oyster
-king oyster (new and pictured below)
-bamboo pith (new and pictured below,,, this one was tricky for me because the package only said "dried mushroom" in English) This one has an unusual netting and became the focus of some of our dinner conversation. My family wanted to see what the dried ones looked like in the package.
We love mushrooms, so all of the above were hits
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I made a dish tonight with five types of mushrooms, a couple of which were new to me:
-shiitake
-wood ear
-black oyster
-king oyster (new and pictured below)
-bamboo pith (new and pictured below,,, this one was tricky for me because the package only said "dried mushroom" in English) This one has an unusual netting and became the focus of some of our dinner conversation. My family wanted to see what the dried ones looked like in the package.
We love mushrooms, so all of the above were hits
Awesome haul! Once i started experimenting with mushrooms.. (yeah I know how that sounds lol)
I realized how much more I liked wood ear and different varieties! This coming from a person who grew up in white button mushrooms or ones in a can!
Viva la champignons! 🍄2 -
By the way my produce peeps - anyone ever try durian here???
I was in Singapore and heard of the “no durian debacle” where people aren’t allowed to carry them on the train because they are so stinky.
Anyway — I haven’t had them but wondered if anyone here had tried? Could they really smell that bad?
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I've tried it once and didn't really find it too stinky. Tasted fine to me too.3
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I've tried durian, and it is a bit stinky like some cheeses such as a ripe taleggio. Tastes like a creamy custard.3
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I agree with acpgee. I tried them last year in China and I did not find them overtly offensive in smell. I have had cheese that smelled way more. Durians tasted amazing though3
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I vote mangosteen for being the best fruit ever. I bought two kilos of it in Malaysia and took it to a party in the Swiss alps. Everyone went nuts over them. You have to give them a little squeeze. If the skin is rock hard they aren't fresh enough. It's should give a little. There isn't a ton of flesh inside but it's amazing.2 -
@just_Tomek It was this recipe: https://www.wokandkin.com/buddhas-delight-lo-han-jai/
Wonderful and completely different than the Buddha's Delight in Chinese restaurants in the U.S.
I tried quite a lot of new-to-me foods with that one
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First time trying a Rockit 🍎
These are tiny like crabapples (portion control!) but so crisp and sweet! Highly recommend them if you like apples
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That is awesome. Not seen them here yet in Oz.1
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My dinner last night --- 301 calories:
Roasted Eggplant (100g)
Roasted Zucchini (100g)
Roasted Asparagus (12 spears)
Roasted Sweet Potato (3 oz)
Goat Cheese (1 oz)
Balsamic Glaze (1T)
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I bought a GIANT red potato the other day. It weighed 515 grams. Over a pound for one red potato! I don't recall seeing them this large. It's from one of the local organic producers, and I was curious. I planned to roast it, and of course I did. In the oven now while I enjoy a Hendrick's martini.
I also picked up some organic broccoli because it was on sale super inexpensive, and it looked great. Normally I'd just steam or stir-fry, but since I have never in my life roasted broccoli and I was running the oven anyway, I prepped the broccoli as I put in the potatoes. They followed five minutes later. Convection oven should be perfect for this.
I called my recipe two servings, but it wouldn't surprise me if there's nothing left over for tomorrow!
Came out pretty good. I'd do it again. I cut the potatoes much smaller than usual; made for the cook time to be really similar. Yum!
Edited to add:
The only thing that I don't like is that I think the steam coming from the broccoli kept the potatoes from getting as crisp as usual. It's ok. Still yummers.
I have about a third of the broccoli left and a couple russets; I could do this again tomorrow.4 -
So. Much. Produce. Purrrrnnn. Happening here.
(I figure eventually they’ll start issuing me kittens for that so beat them to it.)
Life finally gave me some moments to make proper meals...
these are: (likely not in order)
-Bowl of roasted stuff, exact contents forgotten.
-Coconut mastery. My game is so on point rn with the coconut, at least.
-‘Snack meal’ other night. Bunch of veg, hummus, Greek yogurt feta dip I hacked up, thinly sliced tritip
-Apple Sluttiness
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just_Tomek wrote: »Cottage cheese, steamed broccoli, radish. So simple, so delish, so filling, so low calories.
I’ve been living off of variations on the ‘cottage cheese+ produce theme.’
Mine are NOT photo worthy. Urs always are..1 -
Have y’all tried lotus root? They are so pretty! I’m marinating some slices today and will air fry them tomorrow
If you’ve tried them, I’d love to hear how they were prepared0 -
I've had lotus root sliced thin and deep fried as crisps.3
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A Turkish-ish salad with some unexciting jarred eggplant and baked falafel from my week's prep. Farro and crackers, greens. It's a bit cold for cold plates here today (it's 60! and cloudy!
) but it was a good lunch.
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I want to die of produce jealousy rn.
All of the Lotus Things I have not had.
And grilled things!
So. Jealous.1 -
@acpgee Do you think I should have cut the lotus root thinner for (air) frying? It’s going to be a bit of a mess now that I’ve put them in the marinade but I want them to turn out well!
I actually don't know, as the only time I had lotus root was in a restaurant. I would air fry a single chip and then decide if you need to slice the rest of the batch thinner.1 -
So... dragon fruit. It was underwhelming. Don't know if I got a bad one but... it's pretty bland. It was a white fleshed/pink skinned one. Does it make a difference?
Hopefully the broccolini for a stir fry later this week is better!2 -
We were really happy with the lotus root! I did end up cutting it to about 1/4”, then air fried at 380F for 15 min (flipping/switching position of trays halfway through). Finishing touches were a drizzle of hoisin and a sprinkle of sesame and scallions 👌🏽3
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@Athijade I agree that the white dragonfruit is bland. (It’s so pretty though!) I usually mix it with other fruits in a salad when I serve it. I’d love to find the ones with the pink inside sometime!
The ones that are bright pink inside do have more flavour. Not tons of flavour though. It's kind of "floral" tasting.2 -
@Athijade I agree that the white dragonfruit is bland. (It’s so pretty though!) I usually mix it with other fruits in a salad when I serve it. I’d love to find the ones with the pink inside sometime!
The ones that are bright pink inside do have more flavour. Not tons of flavour though. It's kind of "floral" tasting.
Thinking I may just skip trying another sort based off of that. Not worth the money for me (the one I got was over $5).0 -
We don’t usually have sweet potato because I am not crazy about them. Bought a bag when I just needed one for a dessert. What is your favourite thing to do with sweet potato?
Here’s a picture of the dessert by the way. Vanilla ice cream, miso caramel sauce, roasted black sesame, candied ginger, dehydrated spiralized sweet potato.
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@acpgee I love baked sweet potatoes served with bbq-style beans or in a red curry-style sauce with other vegetables.
That dessert looks so beautiful!2 -
I bought some garnet yams yesterday. They are orange sweet potatoes that, for some reason, are called yams. I am eating them for lunch right now. I thought about cutting them into wedges, but the one I cut up was too big, so I cut it into about 0.75" cubes (a couple cm). I ended up with 454 grams of vegetable, and I tossed with 11 grams of good olive oil and mixed by hand. Once coated, I added some salt, black pepper, and garlic powder. Into a 425-degree convection oven for 20 minutes, stir, put back in five or more minutes until they looked right.
I love 'em!
It was a big enough potato that I decided not to roast the broccoli I have too. Maybe for supper. I have three more big garnet yams, a half dozen red potatoes, and a sack of organic russets.
I haven't yet decided what to do with the cabbage I bought. Organic and fifty cents a pound. I might just make a cabbage salad. Shred the cabbage, add lime juice and wine vinegar, a little bit of sunflower oil, salt, pepper, thin sliced onion, and some hot chilies. Mix well and let sit at least a couple hours.3
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