For the love of Produce...
Replies
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Tomek, for cabbage "steaks" I don't have tahini. Could I just roast in the oven with Bragg's or Dijon?0
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I've been put on a low fiber / low residue diet for 4-6 weeks, after having a tumor (benign) partially blocking my small intestine. They did a resection (cut out a section of the small intestine and then reattach the cut ends), so my GI tract needs time to rest and heal itself. Fiber is too hard to digest.
I may have to lay off checking out the food porn on this thread until I can partake again!
LOL - keep it coming, and I'll just move ahead with wishful thinking.6 -
DancingMoosie wrote: »Tomek, for cabbage "steaks" I don't have tahini. Could I just roast in the oven with Bragg's or Dijon?
I've done it with mustard sauce and I thought it was really good.2 -
just_Tomek wrote: »just_Tomek wrote: »I thought, "For sure you can roast an onion." I looked it up, and, well... yes you can. So I tried.
The mushrooms and potatoes were done sooner, so I stuck the onion back in the oven for a while. Definitely delicious! Onion flavored delicate goodness.
Wrap the whole onion in foil and roast. It wilk almost melt. You can use it as spread on toast or mix into your roasted vegg. It gets almost sweet. Do the same with whole head of garlic.
This is the route I like best, too: These thick but quick-to-carbonize things, like whole onions and garlic, get a better chance to roast all the way through to that sweeter, richer, more carmelized stage, when wrapped.
I need to do the comparison test, but flavorwise, I think I'd like @purplefizzy's wrapped slow-roast start for cauliflower, too, over steaming; and pretty sure I'd prefer it to par-boiling. Maybe it's unscientific of me (maybe, h***!), but I feel like boiling leaches flavor out of things, and roasting concentrates it.
How long do you bake the onions? Sorry if I missed it in an earlier post.
As my mom would tell me "until its done" lol
I really like to make a batch at once and do them at 350F for couple hours wrapped in foil. When you squeeze them, they will be very soft. Allow them to cool, place in a jar and they will be good on everything in the fridge for a week. They will not burn in foil, so basically just give them a squeeze test or open one up and see whats happening after an hour or so.
Same with garlic. Wrap it and cook the same way as the onions.
For hard root veggies roast at 425F for 30min, toss / flip and them watch it for another 15min as they will start to get nice and dark.
Each veggie is different and we all like them done to different doneness. Whats perfect to me might be burnt to others and vice versa.
Thanks!0 -
just_Tomek wrote: »DancingMoosie wrote: »Tomek, for cabbage "steaks" I don't have tahini. Could I just roast in the oven with Bragg's or Dijon?
ABSOLUTELY NOT!!!!! joking
Do whatever you like. Maybe you wont even want any sauce. And the sauce goes on after they are roasted.
I baked a hunk of cabbage(rubbed with olive oil and a drizzle of Bragg's) and then ate it with a bit of Dijon. It was good, so I'm going to do the same with what's left of the cabbage tomorrow with my dinner.0 -
DancingMoosie wrote: »just_Tomek wrote: »DancingMoosie wrote: »Tomek, for cabbage "steaks" I don't have tahini. Could I just roast in the oven with Bragg's or Dijon?
ABSOLUTELY NOT!!!!! joking
Do whatever you like. Maybe you wont even want any sauce. And the sauce goes on after they are roasted.
I baked a hunk of cabbage(rubbed with olive oil and a drizzle of Bragg's) and then ate it with a bit of Dijon. It was good, so I'm going to do the same with what's left of the cabbage tomorrow with my dinner.
I've been roasting hispi cabbage too. Love it like this. I melted a little goose fat in the roasting tin over the job and slide the cut sides through the fat then turned cut sides up to roast at 200C for 30 minutes.
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This is like watching grass grow. Marrowfat peas on the right sown 6 days ago are germinating pretty well. The popcorn kernels on the left less so. Hoping for edible microgreens in two weeks.
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I took this picture early in the week. Looks like the first artichokes will be ready for harvest really soon!
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just_Tomek wrote: »
Kind of sort of. It's a thistle. I have two varieties. The Globes aren't coming on yet. These others have more aggressive spines, but I think have more flavor. There's one to three main flowers on a big stalk, and then down among the leaves are smaller flowers. These are "baby artichokes," and you can steam them and eat them whole. Mine usually get brown and crispy before I can harvest them. I used to think "baby artichokes" were just that - younger flowers. Nope!
I'll try to grab some more pictures today. I think there's just one fruit/flower on a pineapple plant.
And obviously for a pineapple you have to wait for the flower to get pollenated and for the fruit to grow. The artichoke is the unopened flower. I always leave two or five unharvested as nectaries. Hummingbirds love 'em as do native bees and honeybees. I haven't grown any from seed, but I wouldn't be surprised if some of my plants are hybrids that volunteered from seed.
I have to thin the plants every few years. A coupe years ago, I dug them all up, put them aside, and covered their bed with plastic to get rid of weeds. In spring, when they started to grow, I sorted them to "Definitely going to survive" to "almost surely will do great" to "uh - I dunno about this one" to "probably won't survive." Well... most of them survived and thrived, and they need thinning again. I dug up three plants last year and gave them to a neighbor, and I've already picked the three I'll dig up after they flower for another neighbor. We like to share plants. Oh. Yeah. That reminds me. I have some onion sets I need to get planted out that a neighbor just gave me.
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OK, so here's some other images of the artichoke forest:
In the first image, you can see the top, main flower plus two more on the main branch. All three of these will get to full-size. The secondary ones will fill in after I cut the top one.
In the second image, you can BARELY see a "baby artichoke" in the branch angle just below the very center of the image. You might need to zoom in.
These are the plants with "more aggressive" spines. I always cut the stems long so there's a nice handle, but there's sometimes even thorns on the stem. My friend told me that when he was in Spain (I think it was Spain), they always had artichokes on VERY long stems. He said they take the stem, peel it, and soak it in lemon water and then eat it. Sounds interesting; I'm going to try that, and I'll cut the stems even LONGER so he can try it too. Of course the plants I dug for them are producing this year, so maybe he can cut some of his own.
Wonder how I decide which plants to dig up? The ones that are infringing on the garden path of course!3 -
I roasted some veggies today to eat with my left over bean chili1
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just_Tomek wrote: »From this mess to that deliciousness.
Kombu recipe, please.2 -
just_Tomek wrote: »From this mess to that deliciousness.
Kombu recipe, please.
me too, please.... i usually just toss it in whatever vinegary Asian dressing I have (usually a yuzu dressing), or if I'm feeling particularly ambitious, I'll make my own ponzu style dressing0 -
I grew peashoots successfully on the balcony for three years from a single box of dried marrowfat peas sold for cooking. When I ran out I bought more dried peas but my last attempt failed to germinate and I thought I just got a bum batch of peas. I made pea soup of some of them.
Gave one last try with that batch of peas but this time germinated under lids (cookie sheets places on top of
compost trays) and that seemed to do the trick. Day 9 after sowing last Sunday. The peas are in the top tray. Soaked popcorn kernels in the bottom tray.
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Thank you, Produce Peeps. I needed this visual playground tonight.3
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Hooray. We scored white asparagus. I never see them in the UK but in Holland, where the hubby is from, they are a seasonal delicacy. A bit of pain to make because they need peeling but much more delicately flavoured the green ones. The hubby will do them tomorrow with some boiled new potatoes served with cold prosciutto cotto we have in the fridge. I will make hollandaise sauce because he gets stressed out by dishes that require last minute attention.
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Hooray. We scored white asparagus. I never see them in the UK but in Holland, where the hubby is from, they are a seasonal delicacy. A bit of pain to make because they need peeling but much more delicately flavoured the green ones. The hubby will do them tomorrow with some boiled new potatoes served with cold prosciutto cotto we have in the fridge. I will make hollandaise sauce because he gets stressed out by dishes that require last minute attention.
I just got the Noma guide to fermentation and it has a recipe for lacto-fermented white asparagus. It looks amazing, but if I ever found any I think I'd just want to try it fresh. I adore regular asparagus!3 -
Hooray. We scored white asparagus. I never see them in the UK but in Holland, where the hubby is from, they are a seasonal delicacy. A bit of pain to make because they need peeling but much more delicately flavoured the green ones. The hubby will do them tomorrow with some boiled new potatoes served with cold prosciutto cotto we have in the fridge. I will make hollandaise sauce because he gets stressed out by dishes that require last minute attention.
I've never heard of white asparagus but I LOVE the regular stuff. How does the taste compare? And why does it need to be peeled? Does it have a tough skin or something?0 -
chris89topher wrote: »Hooray. We scored white asparagus. I never see them in the UK but in Holland, where the hubby is from, they are a seasonal delicacy. A bit of pain to make because they need peeling but much more delicately flavoured the green ones. The hubby will do them tomorrow with some boiled new potatoes served with cold prosciutto cotto we have in the fridge. I will make hollandaise sauce because he gets stressed out by dishes that require last minute attention.
I've never heard of white asparagus but I LOVE the regular stuff. How does the taste compare? And why does it need to be peeled? Does it have a tough skin or something?
White asparagus is grown under cloches to prevent clorophyl formation and the skin is tough and needs to be peeled so a pain to prepare. Taste is quite different to green asparagus. If I were to say green asparagus is close to green beans or broccoli stems, white asparagus is more like artichoke hearts. In dutch white asparagus is called "witte goude" or white gold.
I was surprised that the British white artichokes we scored were relatively inexpensive. We sometimes get them a German trattoria (they are also a seasonal delicacy in Germany) where they cost £12 a kiloo.2 -
chris89topher wrote: »Hooray. We scored white asparagus. I never see them in the UK but in Holland, where the hubby is from, they are a seasonal delicacy. A bit of pain to make because they need peeling but much more delicately flavoured the green ones. The hubby will do them tomorrow with some boiled new potatoes served with cold prosciutto cotto we have in the fridge. I will make hollandaise sauce because he gets stressed out by dishes that require last minute attention.
I've never heard of white asparagus but I LOVE the regular stuff. How does the taste compare? And why does it need to be peeled? Does it have a tough skin or something?
White asparagus is grown under cloches to prevent clorophyl formation and the skin is tough and needs to be peeled so a pain to prepare. Taste is quite different to green asparagus. If I were to say green asparagus is close to green beans or broccoli stems, white asparagus is more like artichoke hearts. In dutch white asparagus is called "witte goude" or white gold.
I was surprised that the British white artichokes we scored were relatively inexpensive. We sometimes get them a German trattoria (they are also a seasonal delicacy in Germany) where they cost £12 a kiloo.
That's a good description. I'll have to figure out how to get some and try it out! I'm intrigued more.1 -
They are always at my farmer's market in normal years. I'm ordering from a farm, so expect they might have them (I prefer the green, however).0
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I was on a waitlist for weekly home deliveries of produce and they finally started coming in! This is definitely making my life better
I made a carrot top pesto with those fine carrot greens. Amazingly I managed to sprout one of the turnip tops that could have ended up in the trash, so it looks like I'll have turnip greens in the garden this year.
I don't think I've ever tried cherry bomb peppers before. They lent a nice color to a chimichurri I made earlier this week. So happy!5 -
^^^wow! Beautiful haul!
I got a green cabbage, asparagus, large sweet potato, bananas, 2 kinds of apples, iceburg lettuce, jumbo avocado, and Roma tomatoes at the store today3 -
I'm drooling, folks.
I'm running out of fresh veggies, or close. But my half share of a produce box is due to arrive tomorrow . . . !1 -
I was on a waitlist for weekly home deliveries of produce and they finally started coming in! This is definitely making my life better
I made a carrot top pesto with those fine carrot greens. Amazingly I managed to sprout one of the turnip tops that could have ended up in the trash, so it looks like I'll have turnip greens in the garden this year.
I don't think I've ever tried cherry bomb peppers before. They lent a nice color to a chimichurri I made earlier this week. So happy!
Dang!
Which company are you using?
I’m dying of jealousy.
I have yet to choose a vendor that delivers that degree of rainbow.1 -
I was on a waitlist for weekly home deliveries of produce and they finally started coming in! This is definitely making my life better
I made a carrot top pesto with those fine carrot greens. Amazingly I managed to sprout one of the turnip tops that could have ended up in the trash, so it looks like I'll have turnip greens in the garden this year.
I don't think I've ever tried cherry bomb peppers before. They lent a nice color to a chimichurri I made earlier this week. So happy!
Wow, that's beautiful! I've been getting a farmer's box the last couple weeks my town is putting together, the pickup is pull-up with a small stand where a person with a mask and gloves brings the box to the car. It's about half that size, I told them they need a larger box! My carrot tops were wilted or else I would've made pesto with them, I just ended up tossing them in my salad. I'm curious what delivery you had too!0 -
The typical germanic white asparagus dinner with hollandaise, boiled new potatoes and cooked ham. A side salad with ranch. I read that Germans on average eat 2kg white asparagus in the short season end of April to end of June.
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The pea and corn microgreens are starting to look like plants.
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A bunch of peppers was the most appealing veg I had left in the fridge tonight. So...Pepperonata on a bed of Pearled Spelt. Tasty!2
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