For the love of Produce...
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Ferns I leave alone so far.
Happy to try if someone else wants to demo proper technique.
I butchered some burdock root years ago- great lesson in the chasm between ‘I saw a recipe on google’ and ‘oooh, this makes more sense.’
Same for nettles.
My sister tells me they are great.
I’m great at paying folks to sell me weeds (‘dill’ vendor, I’m looking at you.)
I’ll leave her the nettles too
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It was still not as large as I normally let them get, but there are just so MANY of them. Yeah, I cut another artichoke last night. I wanted to try the Globe variety.
I also baked a local rockfish fillet. I poured the juice from the fish into the melted garlic butter for the artichoke. That added a little lemon and pepper flavor.
The flavor was good. The elongated ones with the more aggressive thorns usually have a more intense flavor. Maybe this year the globes will be just as good. The thing I always notice is the leaves on the globes get more floppy, and once you're about halfway through, they are really limp. the leaves are just so short, but most of the leaf is edible. The thorny variety (which may or may not be a violeta; I have had these plants so long I don't remember what they were when I planted the seeds) has longer leaves so you always have a sturdy "handle" when you peel them back.
Today I need to cut two for neighbors, and I might get another for myself. Mmmm.5 -
Speaking of Spring-tonic foods: Roasted whole ramps for dinner last night - roasted to the point of browned, soft bulbs and crispy leaves, then eaten with red lentil spaghetti, home-grated parmesan, aged balsamic, a squeeze of lemon, black pepper. Glass of Chianti Classico alongside. For dessert, vanilla bean ice cream with some of the white miso caramel @acpgee introduced on the thread a few pages back.
Not very photogenic, but quite tasty.
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Speaking of Spring-tonic foods: Roasted whole ramps for dinner last night - roasted to the point of browned, soft bulbs and crispy leaves, then eaten with red lentil spaghetti, home-grated parmesan, aged balsamic, a squeeze of lemon, black pepper. Glass of Chianti Classico alongside. For dessert, vanilla bean ice cream with some of the white miso caramel @acpgee introduced on the thread a few pages back.
Not very photogenic, but quite tasty.
I don't know Ann. Looks good to me!
I'm having a boring repeat of yesterday, except this was an experiment.
I baked the other rockfish fillet I bought. So tasty. A couple artichokes are getting so top heavy, they are bringing down some of the stems! So I cut two and brought them to a neighbor and cut one for me. Today was the elongated variety, perhaps a Violetta. I can now say with assurance that, just like last year, the elongated variety has more and better flavor than the globe variety I am growing.
The patch still looks good:
I cut a big one:
Put it in a vase for the afternoon. Nothing like cut flowers!
My neighbor did the same with hers and sent a nice picture.
Trimmed it well:
Cheers!
To be honest, it didn't even need the garlic butter. Tomorrow I won't make any butter. Because I can use those 100 calories elsewhere!8 -
I have GOT to figure out how to post pictures in forums with my phone so I could post my haul, it never attaches the photo and it drives me crazy! Picked up my farmer's market box today/ I was going to trade another neighbor my beets for her bok choy but she had to work and I'd already ordered. I don't hate beets, just love every other vegetable than raw celery more and think they taste like dirt but will eat them in a root veggie mix. Anyhow, I asked when they'd be out-of-season and she told me someone had bought half a box and she's trade me! Get this, she traded me 4 carrots, 5 potatoes, half a bunch of Swiss chard, and a few mandarins all for a couple lousy beets, talk about a deal! I also received bok choy, a bunch of carrots, tons of potatoes, mandarins, lettuce, cauliflower, and broccolini. She definitely made my day!1
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@mtaratoot Your artichoke porn is killing me, I wish we were neighbors!
@acpgee Hm, sounds like it would be best to start out with them in the shade on the deck or else they'll dry out in the sun. I currently have a bunch of those larger plastic bins spring greens and spinach come in that would need holes, the flats for seedlings without craters, and two strawberry containers, one large cherry tomato container if I put them in a bowl. I haven't started soaking anything yet so it may have to wait until Tuesday. I'm in the Sacramento area in CA, it's 9b here. The last few days were in the 90s, I wasn't outside today aside of picking herbs before dinner but it wasn't as bad as the other day. It's definitely warm enough outside! Thank you for your tips!2 -
@Katymary71, I check for water daily in warm weather. The shoots like to be kept moist.1
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@Katmary71 I know it's too late because you got rid of your beets, but if you get some more and it's not too hot out, try this:
Slice off the leaf end. Slice part of the pointy end. Use a good vegetable peeler to peel. Beets can be tough to peel, but I got a very basic Victorinox peeler as a gift years ago, and it's performed better than any other I've owned:
I kind of want to buy another to put in my raft kitchen.
Slice thin; like about 0.125 inch. Toss with a little olive oil, a little salt, some black pepper, and some smoked paprika, chipotle, ancho, or your favorite chile. Arrange on a sheet pan that's covered with parchment paper. If you have an oven with convection; awesome. If not - almost as good. Preheat to 425. Bake for about 20 minutes. You totally don't have to take them out after 20 minutes to turn them over, but I do. Some might almost be done. Pop 'em back in for another ten minutes. They are awesome.
Of course, I like beets!
You can also cut them into chunks. They take up less room on the tray, and they are still oh so yum. I've been doing thin slice lately. Love it.
And come on over; I'll give you an artichoke. I was just thinking yesterday I know why I only eat them for a month or so per year and NEVER buy them. I am going to have another today, of course. Tonight will be Ling-cod, though, instead of rockfish. And I'll probably roast a beet.
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Lotus?0
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@mtaratoot Thank you for your beet tips! Interesting about the peeler, I didn't have a lot of money and my knives were horrible, a Victorinox is what was recommended by people in a food group I'm in and in Cooks Illustrated as the best cheaper knife. I'm really happy with it! I've only roasted beets, last time I wrapped in foil then peeled when it was done and put a fig vinegar dressing on it. Turned out it was the dressing I liked and not so much the beet. I still put them in my roasted vegetables for Thanksgiving as they're my brother's favorite, I usually add people's favorites to make up for the stuff they don't like that I love like brussel sprouts. I'll save your tips to try next time!
I would definitely take you up on artichokes if you live in my area! I could swap you some herbs, my basils especially loved the few days in the 90s we had!
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@mtaratoot Thank you for your beet tips! Interesting about the peeler, I didn't have a lot of money and my knives were horrible, a Victorinox is what was recommended by people in a food group I'm in and in Cooks Illustrated as the best cheaper knife. I'm really happy with it! I've only roasted beets, last time I wrapped in foil then peeled when it was done and put a fig vinegar dressing on it. Turned out it was the dressing I liked and not so much the beet. I still put them in my roasted vegetables for Thanksgiving as they're my brother's favorite, I usually add people's favorites to make up for the stuff they don't like that I love like brussel sprouts. I'll save your tips to try next time!
I would definitely take you up on artichokes if you live in my area! I could swap you some herbs, my basils especially loved the few days in the 90s we had!
i hope you at least eat the beet greens, if they're attached and in adequate condition. So tasty (they taste a little bit like beets, but not as earthy, so you might like them even if you don't care for beets). They're my favorite greens ever.0 -
Halfway to homemade tofu.
Soy milk:
Salad (okara, tofu ‘waste’ product into a ricotta thing, roasted cauliflower, spinach in miso dressing.
Why photos being annoying? Size issue?6 -
My photos come out like that when they are only on my camera and haven't made it via the cloud onto my laptop yet.1
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@AnnPT77 The woman in charge of the farmer's market box traded me beets for half orders of potatoes, mandarins, a few carrots, and some Swiss Chard. I think I got the better deal! I'll definitely try the greens if I end up with beets. The opposite is true for me with radishes, love them but don't care for the greens and they're the only greens I don't really like. I love the tops of the carrots, may make pesto with them.0
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I had some broccoli that was getting long in the tooth. It was still good, but I figured I better eat it.
Taking some inspiration for what I've seen here, I left it in much bigger chunks when I roasted it. Smeared with olive oil and seasoned with salt, dried chipotle, and garlic. As it came out of the oven, I sprinkled it with some good quality fish sauce and served next to some sprouted brown rice. Made for an excellent lunch.
It's not even all beige!
I haven't taken stock of the artichoke patch today. It's been raining. I bet there's one or two I can bring in. If so, I might par-cook them, toss them with yummies, and roast. My neighbor did that with at least one of the artichokes I gave them, and they looked great. On the other hand, I can maybe skip my 'choke today since I ate two of 'em yesterday.
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I had some broccoli that was getting long in the tooth. It was still good, but I figured I better eat it.
Taking some inspiration for what I've seen here, I left it in much bigger chunks when I roasted it. Smeared with olive oil and seasoned with salt, dried chipotle, and garlic. As it came out of the oven, I sprinkled it with some good quality fish sauce and served next to some sprouted brown rice. Made for an excellent lunch.
It's not even all beige!
I haven't taken stock of the artichoke patch today. It's been raining. I bet there's one or two I can bring in. If so, I might par-cook them, toss them with yummies, and roast. My neighbor did that with at least one of the artichokes I gave them, and they looked great. On the other hand, I can maybe skip my 'choke today since I ate two of 'em yesterday.
@mtaratoot - love artichokes!!! Those look great.1 -
Pretty produce porn of the day. Seems I always have asparagus photos. Lol. Was lucky with my veggie finds this week!
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Oh snap @mtaratoot & @Safari_Gal_
Those look so good.
Chokes I think are so pretty Im willing to do the work for. I usually do a roasted pre-split version in foil packets to deal with the fluffy prickly bits on the front end. Don’t like to present them
Asparagus. I rarely hit it quite right. But when I do... raw. In. My. Belly.1 -
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Two days ago I skipped the artichoke. Yesterday I tried something different. I cut off the points, pulled of the lowermost leaves, and quartered them. I tossed them with olive oil, salt, dried chipotle, and garlic, and I put 'em on some parchment paper.
In the oven 20 minutes. They were more than "half baked," and I turned them each onto their other cut side.
In for another eight minutes, and they sure look crispy.
Tasty, though! I was really surprised that the "choke" part (that fuzzy crap I usually scoop out after I eat the leaves and get just to the heart) kind of just melted into tasty goodness. Not fuzzy at all!
Next time (as in maybe today) I might just cut in half and leave cut-side down. I might shorten the roast time a little if I quarter them again. I think my patch might be mutating. I see some of the globe shaped flowers on main stalks that have elongated flowers lower down. Odd indeed. They all have a purple tinge on them, so I'm thinking the elongated ones are Violetto. It's possible, I suppose, that some are hybrids that seeded in since I do leave a few flowers to open each year. They are really pretty. Bees and hummingbirds love 'em. But I don't think there's room in the patch for new plants; they just keep getting BIGGER AND BIGGER so I divide them every few years.
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Ham and pea risotto garnished with some pea shoots I grew on the balcony. Hubby assembled a side of store bought roast peppers with mozarella.
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Two days ago I skipped the artichoke. Yesterday I tried something different. I cut off the points, pulled of the lowermost leaves, and quartered them. I tossed them with olive oil, salt, dried chipotle, and garlic, and I put 'em on some parchment paper.
In the oven 20 minutes. They were more than "half baked," and I turned them each onto their other cut side.
In for another eight minutes, and they sure look crispy.
Tasty, though! I was really surprised that the "choke" part (that fuzzy crap I usually scoop out after I eat the leaves and get just to the heart) kind of just melted into tasty goodness. Not fuzzy at all!
Next time (as in maybe today) I might just cut in half and leave cut-side down. I might shorten the roast time a little if I quarter them again. I think my patch might be mutating. I see some of the globe shaped flowers on main stalks that have elongated flowers lower down. Odd indeed. They all have a purple tinge on them, so I'm thinking the elongated ones are Violetto. It's possible, I suppose, that some are hybrids that seeded in since I do leave a few flowers to open each year. They are really pretty. Bees and hummingbirds love 'em. But I don't think there's room in the patch for new plants; they just keep getting BIGGER AND BIGGER so I divide them every few years.
Thanks for the tip about roasting. I am especially intrigued that the roasted choke was edible. Makes me tempted to try carciofa alla giudia which I love but have never attempted because I was daunted by trying to remove raw chokes before deep frying. This is a famous dish from Rome's Jewish ghetto.2 -
(snip)
Tasty, though! I was really surprised that the "choke" part (that fuzzy crap I usually scoop out after I eat the leaves and get just to the heart) kind of just melted into tasty goodness. Not fuzzy at all!
(snip)
Purely speculating, I wonder if the freshness of the artichoke might contribute to willingness of the "choke" to soften, i.e., maybe starting out less dried-out?1 -
(snip)
Tasty, though! I was really surprised that the "choke" part (that fuzzy crap I usually scoop out after I eat the leaves and get just to the heart) kind of just melted into tasty goodness. Not fuzzy at all!
(snip)
Purely speculating, I wonder if the freshness of the artichoke might contribute to willingness of the "choke" to soften, i.e., maybe starting out less dried-out?
Totally possible. I cut it off the stalk, brought it in, and started cutting it up within two minutes. I will rely on someone else to try it with a store-bought flower. I plan to keep eating mine as fresh as I can. In fact, I might have TWO tonight - one of each variety. I would for sure roast again. Last taste test said I know which ones taste best steamed. Bonus of roasting with a little olive oil - no butter needed! Maybe instead of olive oil I'll rub the cut side with some bacon fat. Hmmmmm......1 -
I defrosted a stewing chicken and yesterday made some broth with it, as well as cooking it. Made a chicken and veg soup for dinner tonight with the results -- carrots, parsnips, and broccoli (based on what I needed to use), plus onion and garlic, and of course the chicken, broth, and seasonings. Not sure if I've used the veg together before, but refrigerator triage. Waiting for it to cool and will report back.3
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Also made another big order from my favorite farmers' market. They are delivering from a combination of farms. I didn't need eggs, but got seasonal veg (but including some hot house stuff, as they have cherry tomatoes and I haven't even planted mine yet), meat, and -- because why not? -- soap.4
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@mtaratoot I'm definitely going to search through your posts next time I get artichokes, the store had them 4 for $5 and I was real tempted but had take-out tonight and didn't want them to go bad (I'm the only one who'd be eating them). Love the idea about roasting! My favorite appetizer my family has is artichokes that have been boiled/steamed in lemon water then halved and cleaned, stuffed with garlic, then brushed with olive oil and grilled. I'm not embarrassed to say I'm usually full from pigging out on them by the time dinner comes around. Roasting would be the perfect solution as I don't want to get coals going just for myself.1
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Update on the experimental artichoke adventure.
I took an average sized elongated flower and a small Globe yesterday.
I cut off the top, trimmed the points, and cut them in half.
Drizzled olive oil on the open side and seasoned with salt, garlic, and dried chipotle powder. I put them cut side down on a tray.
I also sliced a big ol' onion, tossed that with olive oil, salt, and pepper. And more chipotle. Put them on a different pan and roasted everything 20 minutes, tossing the onions once during that time. Check everything and put them back in another eight to ten minutes.
Plate...
And enjoy!
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Lots of veg for dinner. Vaguely mediteranean salad made from last night's veggie sides. Chicken lok lak is a great way to eat salad. Traditionally this Cambodian recipe is made with beef. For a vegan version I would replace the meat with seitan.
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Vaguely med salad.
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