For the love of Produce...
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These are fava bean shoots I had in August that cropped three times. Please excuse dirty windows. The current pea shoot crop looks pathetic in comparison. I might try a tray indoors on a window sill.
You can grow them inside without much light? I'm guessing I'd be able to grow a tray on my deck though they wouldn't get much sun over winter. How much sun is required? Most of my herbs overwinter so perhaps these would do well too. I'm in CA (9b).
The instructions I have been using says they only need 1-2 hours of sun planted outside, or a sunny window sill inside in winter. I will try planting inside tonight. I started soaking the peas yesterday afternoon.
https://verticalveg.org.uk/how-to-grow-pea-shoots/1 -
Any pumpkin fans in the produce fam? I took a stab at an old recipe for pumpkin soup.... came out pretty good! I needed an excuse to use all my mini edible decorative pumpkins! I added a few extra veggies that needed to be used. There was some lonely chard in the fridge that I diced up and added to the party 😊 - not traditional at all but
It was good!
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My favourite use for a small pumpkin is Cambodian coconut custard. It’s cooked inside the cleaned pumpkin. Very pretty when you slice through like a cake. Most recipes tell you to cook in a steamer but I use the microwave on the lowest setting.2
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What are your produce plans for Thanksgiving? I'm bringing roasted vegetables (beet, turnip, delicata squash, onion, mushrooms, garlic, 3 colored carrots, brussel sprouts) with balsamic and olive oil (still deciding on spices) and a salad with pear, pomegranate seeds, feta, almonds, and maybe dried cranberries with a vinaigrette. I'm nowhere near as fancy or experienced of a cook as all of you so I'm curious what you're planning!
I have the day off, and I have no plans. I am taking advantage of the day off to do some chores and roast a kobocha that I've been thinking about for several weeks. I might also roast some beets, and I might go ahead and roast some butternut to make a soup.
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Safari_Gal_ wrote: »Any pumpkin fans in the produce fam? I took a stab at an old recipe for pumpkin soup.... came out pretty good! I needed an excuse to use all my mini edible decorative pumpkins! I added a few extra veggies that needed to be used. There was some lonely chard in the fridge that I diced up and added to the party 😊 - not traditional at all but
It was good!
What a fun idea! The only thing that would be more fun would be to serve the soup inside the mini pumpkins.1 -
purplefizzy wrote: »
These are from MY tree!! Not my dads... mine! My first batch!!
Beautiful! I just bought one to put in my Thanksgiving salad and haven't had one in years.
How do you deal with the seeds in the salad? I only eat the poms by themselves, spitting out the seeds.
I'm confused. You don't eat the seeds? What do you eat from the pomegranate, I thought the seeds were the only edible part?
Lol, i eat the flesh and juice off the seeds(arils), but not the hard little pits/ seeds that are inside of them. That's why the use in a salad or as a garnish might be an issue for me, since i would want to spit them out, i guess I'm the minority in this aversion to eat the entire aril with seeds and all.0 -
Serving the soup in small pumpkins is a charming idea.
Here's what the Cambodian custard looks like--pretty festive. A lower calorie alternative to pumpkin pie for Thanksgiving, especially if you use a sugar substitute in the custard. I cook it in the microwave on the defrost setting and just test with a toothpick that the pumpkin flesh is soft and the custard is set.
https://djfoodie.com/kabocha-custard/1 -
It's easiest to clean the pumpkin by sticking the point of cook's knife into the pumpkin near the stem to make a square incision around the stem. Then scrape out seeds and pulp with a metal spoon. To figure out how much custard you need fill up the cleaned pumkin with water and pour that into a measuring cup. I typically use 1 egg for every 100 ml of coconut milk.3
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Good grief - reading through this, I'm feeling so very basic/boring/old.
I eat a lot of produce, but nowhere near the variety of all of you.
Broccoli (steamed or raw)
Cauliflower (steamed or raw)
Carrots (steamed or raw)
Tomatoes (beefsteak, vine, cherry/grape. Home grown. YUM!)
Lettuce
Bell peppers (home grown)
Kidney Beans
Pinto Beans
Navy Beans
Peas
Strawberries (home grown)
Blueberries (home grown)
Apples
Pears
Peaches
Bananas
Grapes
Plus garlic/onions in most meats, and that just about covers all of it. I'm amazed by what some of you are making!2 -
danstewartmartin wrote: »Good grief - reading through this, I'm feeling so very basic/boring/old.
I eat a lot of produce, but nowhere near the variety of all of you.
< snip list of yummy stuff, for length>
Plus garlic/onions in most meats, and that just about covers all of it. I'm amazed by what some of you are making!
Suspect many of us see this thread as vegetable-geek-land, so mostly post the more unusual items, or unique combinations. Odd is not obligatory, but experiments are fun. Dive in!
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purplefizzy wrote: »I’ve been a produce *kitten* for years and years.
My ‘Apple thing’ is notorious among friends and family. That’s the one enduring phase (current obsessions are Koru, Pacific Rose, and HoneyBee apples)- in addition to my squash fixation (kabocha, mostly, but a well roasted spaghetti squash also makes me swoon.)
I love almost all things produce-related... roasted golden beets, thinly shaved fennel, kabocha-everything, cauliflower curry, roasted Brussels with Apple and bacon. Grilled asparagus with Meyer lemon couli. Seared peaches on salad. Turnip puree.
Don’t get me wrong. I love a good grass fed steak...next to my veggies!
My question:
Got a love affair of your own with the veggie realm?
What is the vegetable you love introducing to nonveggie-loving friends?
What new-to-you veggie are you surprised that you like?
How do you boost nutrition in meals/recipes with innovative veggie additions?
Are you doing cool stuff with jackfruit? Spiralizing celerac?
Wat preparation method changed your mind about a particular vegetable/fruit?
Inspire me with your produce bounty!!
Below:
Roasted Kaocha in miso glaze with Pom and tahini
Crispy Orange Slices
Sweet potato soup
Food porn.5 -
jhanleybrown wrote: »purplefizzy wrote: »I’ve been a produce *kitten* for years and years.
My ‘Apple thing’ is notorious among friends and family. That’s the one enduring phase (current obsessions are Koru, Pacific Rose, and HoneyBee apples)- in addition to my squash fixation (kabocha, mostly, but a well roasted spaghetti squash also makes me swoon.)
I love almost all things produce-related... roasted golden beets, thinly shaved fennel, kabocha-everything, cauliflower curry, roasted Brussels with Apple and bacon. Grilled asparagus with Meyer lemon couli. Seared peaches on salad. Turnip puree.
Don’t get me wrong. I love a good grass fed steak...next to my veggies!
My question:
Got a love affair of your own with the veggie realm?
What is the vegetable you love introducing to nonveggie-loving friends?
What new-to-you veggie are you surprised that you like?
How do you boost nutrition in meals/recipes with innovative veggie additions?
Are you doing cool stuff with jackfruit? Spiralizing celerac?
Wat preparation method changed your mind about a particular vegetable/fruit?
Inspire me with your produce bounty!!
Below:
Roasted Kaocha in miso glaze with Pom and tahini
Crispy Orange Slices
Sweet potato soup
]
Food porn.
I SO agree...if I could only eat those two dishes for a decade, I'd be happy lol!3 -
danstewartmartin wrote: »Good grief - reading through this, I'm feeling so very basic/boring/old.
I eat a lot of produce, but nowhere near the variety of all of you.
< snip list of yummy stuff, for length>
Plus garlic/onions in most meats, and that just about covers all of it. I'm amazed by what some of you are making!
Suspect many of us see this thread as vegetable-geek-land, so mostly post the more unusual items, or unique combinations. Odd is not obligatory, but experiments are fun. Dive in!
@AnnPT77 — haha “vegetable geek-land” ☺️
Love that.2 -
danstewartmartin wrote: »Good grief - reading through this, I'm feeling so very basic/boring/old.
I eat a lot of produce, but nowhere near the variety of all of you.
< snip list of yummy stuff, for length>
Plus garlic/onions in most meats, and that just about covers all of it. I'm amazed by what some of you are making!
Suspect many of us see this thread as vegetable-geek-land, so mostly post the more unusual items, or unique combinations. Odd is not obligatory, but experiments are fun. Dive in!
I second this! I love trying unusual varieties of produce but my current staples are brussel sprouts, fennel, broccoli, spring greens, peppers of all kinds, green beans, asparagus, butternut and acorn squash, apples, pears, kiwis, jicama, persimmons, tomatoes, cucumbers, zucchini, sweet potatoes, and squash. Course there's onions, garlic, etc.
Purple Fizzy, picked up another kabocha squash, whenever I see them I think of you now!1 -
What seasoning do you all use on your vegetables? I don’t know how to make them taste good.0
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What are your produce plans for Thanksgiving? I'm bringing roasted vegetables (beet, turnip, delicata squash, onion, mushrooms, garlic, 3 colored carrots, brussel sprouts) with balsamic and olive oil (still deciding on spices) and a salad with pear, pomegranate seeds, feta, almonds, and maybe dried cranberries with a vinaigrette. I'm nowhere near as fancy or experienced of a cook as all of you so I'm curious what you're planning!
I'm doing a small and casual Thanksgiving, so will likely only have roasted brussels and sauteed green beans with almonds and dill, plus a salad. I have tons of winter squash so may do a dessert involving winter squash. My sister usually does a half potatoes, half cauliflower mash. (She also usually does my mom's traditional cauliflower and broccoli with cheese veg, but we are saving it for Christmas this year.)
My big thing this year is a holiday party in mid December.2 -
These are fava bean shoots I had in August that cropped three times. Please excuse dirty windows. The current pea shoot crop looks pathetic in comparison. I might try a tray indoors on a window sill.
You can grow them inside without much light? I'm guessing I'd be able to grow a tray on my deck though they wouldn't get much sun over winter. How much sun is required? Most of my herbs overwinter so perhaps these would do well too. I'm in CA (9b).
Not sure if this is the same thing, but I think it is. I do sprouts year round on a kitchen counter, a variety of legumes. Artificial light seems fine (I'm in Chicago).1 -
Repeating myself.0
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Annagrace75 wrote: »What seasoning do you all use on your vegetables? I don’t know how to make them taste good.
@annagrace75 - I love rosemary or saffron on cauliflower!
Also - herbs de Provence on asparagus, brussel sprouts or any root vegetables.
🌿
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Annagrace75 wrote: »What seasoning do you all use on your vegetables? I don’t know how to make them taste good.
Salt, pepper, lemon juice are basics for me. That’s all they need because I love the taste of vegetables anyway.
Which is not to say I don’t spice them up when using them in a million ways. Vegetables are often the central ingredient in my meals, so I’ll use what works best for the ‘mood’ of the meal. Cumin, dukkah, chilli flakes, herbs of all sorts, harissa, za’atar, sumac, nutmeg, garlic, horseradish, mustard...it’s endless, honestly!2
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