For the love of Produce...
Replies
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We've got a watermelon from the supermarket and planning to do classic Turkish watermelon salad on Sunday.
https://ozlemsturkishtable.com/tag/turkish-watermelon-and-feta-salad/
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I am bad at estimating artichokes. I just went out and counted. Not six, but a multiple of six. There's 18 of them still to eat. Whew.
I wouldn't say no to a few
We've planted two plants in a pot, they are doing well but not big enough to have any artichokes on them yet. Can't wait!
I give quite a few away. My neighbors are happy. It seems every year lately I also dig up one or two and give the plants away. I did a major bed re-work a few years ago. I dug up all the plants in the fall and just set them aside, then covered the bed with black plastic all winter. In the spring when they started to grow a bit, I sorted through the clumps. I made four piles:- This one will survive and thrive
- This one will survive and get bigger eventually
- Not so sure about this one, but it will probably be ok
- This one really might not make it
I grouped them so the really healthy ones would be more spaced out. I think only two of them died, so less than two years later, they already could use another thinning. I'm going to wait, but I am going to dig up one giant plant to give a neighbor. Everyone is already growing some, but they want more. I've got plenty... for now. I kind of would like some different varieties. A friend who moved away a few years ago used to trade me barbecue for artichokes. Mmmmm.
I always leave a few to fully open. They are pretty to look at, and the pollinators like the nectar. If you're nearby, come get a couple and cook 'em up!
I'd be there in a heartbeat but I'm in North Queensland Australia and we aren't alllowed to fly over there yet so hopefully the supermarkets get some in. So far I only saw one.1 -
I am bad at estimating artichokes. I just went out and counted. Not six, but a multiple of six. There's 18 of them still to eat. Whew.
I wouldn't say no to a few We've planted two plants in a pot, they are doing well but not big enough to have any artichokes on them yet. Can't wait!
I give quite a few away. My neighbors are happy. It seems every year lately I also dig up one or two and give the plants away. I did a major bed re-work a few years ago. I dug up all the plants in the fall and just set them aside, then covered the bed with black plastic all winter. In the spring when they started to grow a bit, I sorted through the clumps. I made four piles:- This one will survive and thrive
- This one will survive and get bigger eventually
- Not so sure about this one, but it will probably be ok
- This one really might not make it
I grouped them so the really healthy ones would be more spaced out. I think only two of them died, so less than two years later, they already could use another thinning. I'm going to wait, but I am going to dig up one giant plant to give a neighbor. Everyone is already growing some, but they want more. I've got plenty... for now. I kind of would like some different varieties. A friend who moved away a few years ago used to trade me barbecue for artichokes. Mmmmm.
I always leave a few to fully open. They are pretty to look at, and the pollinators like the nectar. If you're nearby, come get a couple and cook 'em up!
I'd be there in a heartbeat but I'm in North Queensland Australia and we aren't allowed to fly over there yet so hopefully the supermarkets get some in. So far I only saw one.
I cut four yesterday with LONG stems. I put them in a vase. I just now filetted two of them and put 'em in the oven. I'm trying non-convection this time. I'm a recovering scientist, so I have this odd instinct to explore ideas even if they may seem odd. And they're pretty tasty. And if I don't eat 'em soon, they will just be really pretty flowers.
Has anyone tried to eat any portion of an artichoke after it went full bloom?
Has anyone else noticed over long term, like a decade or at least several years, the artichokes tend to morph into a more wild flower? Most of my 'chokes remind me of a thistle more than anything else. Little spines stick out of the flower facing OUT and are STOUT. Sure are tasty, though. Even my globes start to look meaner as they get bigger.
But heavens they're tasty.
I'll be thinning the bed this year. Anyone want a hunk of rhizome? One big plant will be moving around the corner to a neighbor's yard. It will be two plants next year. Four after that. And sixteen.....
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I am bad at estimating artichokes. I just went out and counted. Not six, but a multiple of six. There's 18 of them still to eat. Whew.
I wouldn't say no to a few We've planted two plants in a pot, they are doing well but not big enough to have any artichokes on them yet. Can't wait!
I give quite a few away. My neighbors are happy. It seems every year lately I also dig up one or two and give the plants away. I did a major bed re-work a few years ago. I dug up all the plants in the fall and just set them aside, then covered the bed with black plastic all winter. In the spring when they started to grow a bit, I sorted through the clumps. I made four piles:- This one will survive and thrive
- This one will survive and get bigger eventually
- Not so sure about this one, but it will probably be ok
- This one really might not make it
I grouped them so the really healthy ones would be more spaced out. I think only two of them died, so less than two years later, they already could use another thinning. I'm going to wait, but I am going to dig up one giant plant to give a neighbor. Everyone is already growing some, but they want more. I've got plenty... for now. I kind of would like some different varieties. A friend who moved away a few years ago used to trade me barbecue for artichokes. Mmmmm.
I always leave a few to fully open. They are pretty to look at, and the pollinators like the nectar. If you're nearby, come get a couple and cook 'em up!
I'd be there in a heartbeat but I'm in North Queensland Australia and we aren't allowed to fly over there yet so hopefully the supermarkets get some in. So far I only saw one.
I cut four yesterday with LONG stems. I put them in a vase. I just now filetted two of them and put 'em in the oven. I'm trying non-convection this time. I'm a recovering scientist, so I have this odd instinct to explore ideas even if they may seem odd. And they're pretty tasty. And if I don't eat 'em soon, they will just be really pretty flowers.
Has anyone tried to eat any portion of an artichoke after it went full bloom?
Has anyone else noticed over long term, like a decade or at least several years, the artichokes tend to morph into a more wild flower? Most of my 'chokes remind me of a thistle more than anything else. Little spines stick out of the flower facing OUT and are STOUT. Sure are tasty, though. Even my globes start to look meaner as they get bigger.
But heavens they're tasty.
I'll be thinning the bed this year. Anyone want a hunk of rhizome? One big plant will be moving around the corner to a neighbor's yard. It will be two plants next year. Four after that. And sixteen.....
Yes, the artichokes I've grown got wilder and coarser over the years. I attributed it to my high desert climate, but maybe it's just the nature of the beast.1 -
I am bad at estimating artichokes. I just went out and counted. Not six, but a multiple of six. There's 18 of them still to eat. Whew.
I wouldn't say no to a few We've planted two plants in a pot, they are doing well but not big enough to have any artichokes on them yet. Can't wait!
I give quite a few away. My neighbors are happy. It seems every year lately I also dig up one or two and give the plants away. I did a major bed re-work a few years ago. I dug up all the plants in the fall and just set them aside, then covered the bed with black plastic all winter. In the spring when they started to grow a bit, I sorted through the clumps. I made four piles:- This one will survive and thrive
- This one will survive and get bigger eventually
- Not so sure about this one, but it will probably be ok
- This one really might not make it
I grouped them so the really healthy ones would be more spaced out. I think only two of them died, so less than two years later, they already could use another thinning. I'm going to wait, but I am going to dig up one giant plant to give a neighbor. Everyone is already growing some, but they want more. I've got plenty... for now. I kind of would like some different varieties. A friend who moved away a few years ago used to trade me barbecue for artichokes. Mmmmm.
I always leave a few to fully open. They are pretty to look at, and the pollinators like the nectar. If you're nearby, come get a couple and cook 'em up!
I'd be there in a heartbeat but I'm in North Queensland Australia and we aren't allowed to fly over there yet so hopefully the supermarkets get some in. So far I only saw one.
I cut four yesterday with LONG stems. I put them in a vase. I just now filetted two of them and put 'em in the oven. I'm trying non-convection this time. I'm a recovering scientist, so I have this odd instinct to explore ideas even if they may seem odd. And they're pretty tasty. And if I don't eat 'em soon, they will just be really pretty flowers.
Has anyone tried to eat any portion of an artichoke after it went full bloom?
Has anyone else noticed over long term, like a decade or at least several years, the artichokes tend to morph into a more wild flower? Most of my 'chokes remind me of a thistle more than anything else. Little spines stick out of the flower facing OUT and are STOUT. Sure are tasty, though. Even my globes start to look meaner as they get bigger.
But heavens they're tasty.
I'll be thinning the bed this year. Anyone want a hunk of rhizome? One big plant will be moving around the corner to a neighbor's yard. It will be two plants next year. Four after that. And sixteen.....
*sigh* I just bought a nice big vase too since my bosses bought me a gorgeous bunch of flowers including Australian natives and I had to use a jug to put them in since it's all I had. I'd much more appreciate a bunch of artichokes lol.1 -
With lockdown rules easing we had a dinner party at my place. Best hostess gift ever were a couple of globe artichokes.
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I picked a few berries this morning.
Raspberries should be doing better than they are. There's lots of vegetative growth, but the canes with the berries (last year's canes) are buried DEEP in the patch. I will tr a different pruning strategy this year. The new growth will have berries through the summer and fall; I just have to wait.
The blueberries in the green paperboard tub are just about the last berries from my earliest ripening shrub called Early Blue for a good reason. The overflowing cottage cheese container is a bush that ripens next, but I'm not sure of the variety. My favorites are the Berkeley bushes. I have two. They are just starting to come in, so I just got a half pint in that little yogurt container.
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It seemed to cook really well (and didn't taste bad, just weird with the rest of the meal, initially). I toasted it in the pan before adding water, which is what the internet told me to do. I don't know what it's supposed to taste like, it seemed like it would work well as a breakfast instead of or in addition to oats.
But tell me, what's the trick?
I have had millet for breakfast many, many times. It is o.k. but I like oatmeal a lot more. To either oats or millet I add raisins, walnuts, cinnamon, sometimes berries, and a little bit of brown sugar or marmalade.
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@mockchoc - flowers for you:
:flowerforyou:
I had to harvest the little one because the stalk fell over while I was weeding. It was still connected to the soil, but it's right where one of the big ant nests is, so it would have had even MORE ants than normal. I went ahead and harvested two more instead of just one because it was small and because I still have several more to get through before I'm done. I'll let two or five blossom fully because they are beautiful and the hummingbirds love 'em. I also think we're about done with our mild weather, so I am not going to want to run the oven or a pot of steam for an hour until some time in the future.
You can clearly see the morphological difference between the two globes and the one more elongated one. Those spines are brutal. I got a wound cleaning up my sink the day after eating some on Friday.3 -
I tried chard for the first time last night: it was pretty amazing, even the stems! It seems a bit delicate: I would up over-salting it, will be less heavy-handed next time.
Trying roasted beets at lunch today! Hope I like them!5 -
I just finished the shopping for the rest of the month.3 -
We ate the hostess gift of artichokes. Was tempted by the method @mtaratoot to roast them, but it's really too warm out to turn on the oven, and two artichokes don't fit into the better insulated air fryer. So ended up steaming them, served with bearnaise.
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I do love a nice juicy watermelon every week! Just thought I’d share that. I don’t have a watermelon picture but I can use this watermelon 🍉 emoji with a bunch of splashes 💦💦💦 and a heart ❤️ to vividly showcase my love for juicy watermelon!5
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just_Tomek wrote: »FoolishJoy wrote: »
I just finished the shopping for the rest of the month.
A lot of stuff you keep in the fridge should never be in the fridge... especially the onions. Also, dont keep produce in those *kitten* plastic bags. Wash, dry and simply place in your fridge in some plastic bin that will let them breath. That way it will last longer and be ready to prep when you are.
Thank you for the advice. The onions and sweet potatoes go bad faster if left outside of the fridge; might be my climate. I'll take care of the stuff in the bags, though.5 -
just_Tomek wrote: »Also, dont keep produce in those *kitten* plastic bags. Wash, dry and simply place in your fridge in some plastic bin that will let them breath.
Here's an article from Bon Apetit that says it's fine, even helpful, to store veggies in plastic bags:
https://www.bonappetit.com/story/keep-produce-fresh-longer
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I’m a dragonfruit and bayberry stalker. Also love me some papaya and blueberries. As for veggies - any kind of mushrooms - Wood ears being my fav.1
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Another watermelon photo.
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The dragon fruit was fresh frozen but everything else was fresh and delicious5 -
" I had to harvest the little one because the stalk fell over while I was weeding. It was still connected to the soil, but it's right where one of the big ant nests is, so it would have had even MORE ants than normal. I went ahead and harvested two more instead of just one because it was small and because I still have several more to get through before I'm done. I'll let two or five blossom fully because they are beautiful and the hummingbirds love 'em. I also think we're about done with our mild weather, so I am not going to want to run the oven or a pot of steam for an hour until some time in the future."
mtaratoot, do you have a pressure cooker you can make them in? Not so hot in the kitchen then. Also I haven't checked but if you have a slow cooker there is no reason you couldn't put them in there with a touch of water to steam.0 -
" I had to harvest the little one because the stalk fell over while I was weeding. It was still connected to the soil, but it's right where one of the big ant nests is, so it would have had even MORE ants than normal. I went ahead and harvested two more instead of just one because it was small and because I still have several more to get through before I'm done. I'll let two or five blossom fully because they are beautiful and the hummingbirds love 'em. I also think we're about done with our mild weather, so I am not going to want to run the oven or a pot of steam for an hour until some time in the future."
mtaratoot, do you have a pressure cooker you can make them in? Not so hot in the kitchen then. Also I haven't checked but if you have a slow cooker there is no reason you couldn't put them in there with a touch of water to steam.
I had a pressure cooker years ago but couldn't find a replacement gasket. It was old-school with a weight instead of a pressure gauge. If I had a HUGE one, I'd be putting up albacore every summer. I had a slow cooker 30 years ago. It had electrical issues; not only would it burn everything (there was no low setting anymore apparently) it would shock me. When I got rid of it, I never replaced it. I've been thinking about it since then. Yeah. I know. I think my cookware set is all 40 years old too. I haven't had a microwave in 20 or 25 years. Yeah. I know.
I think there's eight artichokes left, and they need to get brought in soon. They're about to open.3 -
My blueberries look great, should be ready to pick soon. My colder weather planted veg are doing great too -- I actually had no idea what arugula looked like when growing.
Some animal(s) is/are eating my strawberries.
My flower skills are mediocre -- don't know why I seem to grow veg easily but have trouble with flowers.2 -
I cut the last five artichokes yesterday and ate two of them. They were fine. I left five out in the patch to open up for the hummingbirds and bees to enjoy. I'll enjoy them, too. The main stalks are dying back, but only two so far have small plants growing from the bases. I'm wondering if the ants destroyed the below-ground growth. If so, I'll take the opportunity to revitalize the bed with a bunch of compost and plant new plants. I can probably fit the last three in the toaster oven so it doesn't heat the house up as much. Yesterday was cool, and last night was cool and breezy so I was able to get all the heat out.
I will probably pick berries today, and I think I could probably pull some beets! That's good because I planted them around some other plants that will soon need the space (cucumbers).
Yesterday would have been my shopping day, but I didn't need that much so I was able to totally skip it.4 -
Our local green grocer is selling huge boxes of tasty tomatoes, maybe 2.5 kilos per box. Have bought these in the past to peel and freeze for fresh tomato sauce, especially as I am not a fan of the taste of tinned tomatoes that have been cooked at high temperature. We are now trying to clear out the freezer to make room for tomatoes.
Any other ideas on what to do with a large quantity of tomatoes besides peeling and eventually simmering down for tomato sauce?
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Our local green grocer is selling huge boxes of tasty tomatoes, maybe 2.5 kilos per box. Have bought these in the past to peel and freeze for fresh tomato sauce, especially as I am not a fan of the taste of tinned tomatoes that have been cooked at high temperature. We are now trying to clear out the freezer to make room for tomatoes.
Any other ideas on what to do with a large quantity of tomatoes besides peeling and eventually simmering down for tomato sauce?
Roast?
Dehydrate?2 -
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Zucchini ribbon disaster-mash-up salad thing.1 -
just_Tomek wrote: »Our local green grocer is selling huge boxes of tasty tomatoes, maybe 2.5 kilos per box. Have bought these in the past to peel and freeze for fresh tomato sauce, especially as I am not a fan of the taste of tinned tomatoes that have been cooked at high temperature. We are now trying to clear out the freezer to make room for tomatoes.
Any other ideas on what to do with a large quantity of tomatoes besides peeling and eventually simmering down for tomato sauce?
Roast?
Dehydrate?
This.
Plus... ketchup, marinara (base for all other sauces)... and freeze.
2.5kg of tomatos is not all that much once you start going.
Disagree with the ‘not that much’ part.
My opinion is that tomatoes have such a high risk of sucking, being mealy, looking like tomatoes but not tasting like them.... They are like apricots. Eat off the tree or vine, or buy from a farm stand on location where grown, or... I’m not bothering.
They don’t transport worth a kitten.
To get them as deliciously amazeballs as they can be, they should - in my highly biased opinion- be consumed on premise, at ambient temperature. Salt shaker in hand for tomatoes. Apricots need no adornment.
All the rest I’m not bothering.
I’ll save stomach space for stuff that doesn’t so often disappoint me. I HATE produce disappointment.
So, for me, ANY amount of tomatoes 🍅 is likely too much
I once saw a woman return a pineapple.
I consider bad produce to fall under ‘act of Goddess’ clause in the unwritten consumer contract.
Buyer beware. Do your homework, experiment, take risks - the worst thing that happens is it’s a few disappointments.
Learn from them.
Deduce causality.
Then roadmap around them for future, whilst remaining open to new information.
Maybe some rediscovered heirloom varietal won’t be a sad optical illusion tomato.
I’ll revisit periodically and reassess.1 -
fitnessinmy30s wrote: »I do love a nice juicy watermelon every week! Just thought I’d share that. I don’t have a watermelon picture but I can use this watermelon 🍉 emoji with a bunch of splashes 💦💦💦 and a heart ❤️ to vividly showcase my love for juicy watermelon!
All produce appreciation welcome
I’m in this for the inspo, the colorful pics and ingenious use of emoji alike... the pro tips, the savagely creative upcycling of food ‘waste’ and the friendly banter.
I could google or read food blogs, but I trust y’all to be my eyes on the street. I can’t read the whole webternet. I tried and my eyes broke.
So- produce porn!
Carry on 🤗4 -
Our local green grocer is selling huge boxes of tasty tomatoes, maybe 2.5 kilos per box. Have bought these in the past to peel and freeze for fresh tomato sauce, especially as I am not a fan of the taste of tinned tomatoes that have been cooked at high temperature. We are now trying to clear out the freezer to make room for tomatoes.
Any other ideas on what to do with a large quantity of tomatoes besides peeling and eventually simmering down for tomato sauce?
Ina Garten’s roasted tomato soup is pretty delicious (I don’t find that I need the full amount of oil, but certainly taste as you go). If you reduce the soup, it also makes an epic sauce 😋😍
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Thanks for the tips. I'm going to do roast tomato sauce seeing I will have the oven on tonight anyway to do a chicken.
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