For the love of Produce...
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snowflake954 wrote: »Vegetable pie.
This is SO, SO beautiful!1 -
Heh, I started with a more fruit forward one (apple, half a lemon, celery, cucumber, a couple clementines, and ginger, and it was delicious, but I overdid the ginger).
I have beets and carrots to play around with, and will next.
A little bit of celery is a good addition to the beet/carrot/ginger. I always like MORE ginger. A little apple can be nice, but I would trade it for more beet/carrot.
I love fresh juice but rarely have it anymore. Calorie bomb and all the fiber is taken out.1 -
Heh, I started with a more fruit forward one (apple, half a lemon, celery, cucumber, a couple clementines, and ginger, and it was delicious, but I overdid the ginger).
I have beets and carrots to play around with, and will next.
A little bit of celery is a good addition to the beet/carrot/ginger. I always like MORE ginger. A little apple can be nice, but I would trade it for more beet/carrot.
I love fresh juice but rarely have it anymore. Calorie bomb and all the fiber is taken out.
Yeap, i feel the same about juicing. Convinced my SO to get rid of it and replaced it with Vitamix. Makes delicious smoothies while keeping fiber.1 -
Heh, I started with a more fruit forward one (apple, half a lemon, celery, cucumber, a couple clementines, and ginger, and it was delicious, but I overdid the ginger).
I have beets and carrots to play around with, and will next.
A little bit of celery is a good addition to the beet/carrot/ginger. I always like MORE ginger. A little apple can be nice, but I would trade it for more beet/carrot.
I love fresh juice but rarely have it anymore. Calorie bomb and all the fiber is taken out.
Yeap, i feel the same about juicing. Convinced my SO to get rid of it and replaced it with Vitamix. Makes delicious smoothies while keeping fiber.
Me too...and my lonely $800 Green Star sits - awaiting for some attention...while my Vitamix is now worked every day.1 -
GreenValli wrote: »snowflake954 wrote: »Vegetable pie.
This is SO, SO beautiful!
Thanks--it's so easy to make and was also very good. It's a great way to use up leftover vegetables.3 -
Weirdest dinner ever.
Normal for me lately.
Fresh coconut.
Some form of crispy veg to dip.
Other color of veg to dip.
Dip: fage 5% + hummus + seasonings
Tahini drizzle. Pink salt.
Papads- micro.
Lots.
Some miso fruit sauce- gift.
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Heh, I started with a more fruit forward one (apple, half a lemon, celery, cucumber, a couple clementines, and ginger, and it was delicious, but I overdid the ginger).
I have beets and carrots to play around with, and will next.
A little bit of celery is a good addition to the beet/carrot/ginger. I always like MORE ginger. A little apple can be nice, but I would trade it for more beet/carrot.
I love fresh juice but rarely have it anymore. Calorie bomb and all the fiber is taken out.
Doesn't have to be calorie bomb if you make it mostly vegetables. I am a smoothie person normally, but this is fun to play around with.
No clue if I am going to keep juicing or not -- so far I'm pleasantly surprised that the cleanup isn't as difficult as I had been told. (My next juice actually wasn't the beet/carrot one, but a spinach, romaine, celery, cucumber, apple, lemon, ginger one, as I realized my cukes and spinach needed to be used soon!).
Agree re the fiber, but I tend to have a reasonably high fiber diet anyway, so am not too worried about it.
I'm currently organizing my pantry and deciding which tools to keep, so will likely be experimenting with various kitchen appliances. I did the food processor before the gifted juicer and will move on to the Instant Pot next.3 -
Mea culpa. Calorie bomb probably was an overstatement. Probably only 200-350 calories or so for a big glass of carrot-beet-ginger. But to me that's still a lot of liquid calories. I guess it's about the same as a pint of craft beer, and I drink those. And they don't have much fiber either.
I found this thread had me going to look again at maybe getting a Vita-Mix. I'd love to try some "juice" made from one to see how I like it. I used to have a Champion juicer; it made great juice. A friend gave me an Acme; I should get busy and just make a couple batches and log them to see how bad they really are.3 -
A produce thread! Amazing!
I’ll contribute this soup I made; I got some arugula at the farmer’s market this weekend and it was violently spicy. I love arugula but this was WAY too much for me. So I made a soup with this, some spinach and a couple other veggies and it was AWESOME. You can still get a little hint of the bitterness from the arugula at the end and it’s really fantastic6 -
snowflake954 wrote: »Vegetable pie.
This looks amazing! So beautiful!2 -
senalay788 wrote: »Just going to spice up the produce thread with some volume proper dinner fresh off the grill.
Roasted delicata squash is my absolute favorite... I wait for it every year. Trader Joe's seems to be the only place I can dependably find it. Just bought 4 today! Can't wait to roast some of it tomorrow!3 -
Roasted delicata squash is my absolute favorite... I wait for it every year. Trader Joe's seems to be the only place I can dependably find it. Just bought 4 today! Can't wait to roast some of it tomorrow!
I finally got some this year (did not know it existed until last year) and roasted it... OMG. It is amazing! I got 2 more this week even though I have no idea what to eat them with. They are so so good. Now I am sad because they have such a short season!
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Farmers market day again. One of my favorite food trucks was there, so I had a fried brussels sprout taco with pomegranate seeds, pickled fennel, spicy vegan aioli, more that I don't remember. (I've had these before. *So* good. And, yes, I have no idea how to calorie count it. Lots of nice olive oil, though. 😆).
Then there was the haul: Clockwise, Jonathan apples, pears, cabbage, poblano peppers, Hakurei turnips, salad and cherry tomatoes, little eggplants, plus (not shown) goat feta and eggs.
Still have a few radishes and collard greens from last week, local strawberries, figs, guavas, spaghetti and acorn squash (plus leftover Georgia Candy Roaster squash from the recent squash-freeze-fest), so lots of nice eating ahead.5 -
Farmers market day again. One of my favorite food trucks was there, so I had a fried brussels sprout taco with pomegranate seeds, pickled fennel, spicy vegan aioli, more that I don't remember. (I've had these before. *So* good. And, yes, I have no idea how to calorie count it. Lots of nice olive oil, though. 😆).
Then there was the haul: Clockwise, Jonathan apples, pears, cabbage, poblano peppers, Hakurei turnips, salad and cherry tomatoes, little eggplants, plus (not shown) goat feta and eggs.
Still have a few radishes and collard greens from last week, local strawberries, figs, guavas, spaghetti and acorn squash (plus leftover Georgia Candy Roaster squash from the recent squash-freeze-fest), so lots of nice eating ahead.
Did someone say figs and guava?! 😋
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snowflake954 wrote: »Vegetable pie.
@snowflake954 Che bello e buonissimo!
I can taste the veggies from here!
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Yesterday I stomped around the coast range for about 4.5 hours up and down the hills and through the blackberry, salmonberry, and thimbleberry not to mention sword fern, cascara, and other understory. It was foggy and just spitting a little rain when I started, but the sun came out. I went to one of my favorite spots first. As I entered, I went through some spider webs. This told me nobody had been there yet. But they must have been there the day before - I started seeing cut stems. I kept stomping around and found some.
I moved down below the road. It's much steeper there. I found a big lobster mushroom, and as I was walking away from where I collected it, I saw a nest of yellow jackets I must have disturbed. So that meant I needed to find a different way back up to the road. Hunting down there was really hard, so I bailed on it.
I went to another spot that's hard to get lost. It's a big bowl-shaped hillslope. It all funnels back to the road. As long as you don't leave that watershed, you'll get back. I immediately found about 20. I then went all around the area and just found a few. I went down below the road over near that site and found a few. Then I decided to check out one more spot. I was sort of focusing on the hillslope position I had found so many a little earlier. That's where they were all fruiting. I had to stop every few steps, and so even though I walked almost six miles, my step counter only registered a couple thousand. So many stops. Such slow going, climbing over tree trunks, busting through thorny vines.... But it was a nice day to be in the forest. I sure got some exercise, and I got lots of mushrooms.
Sometimes they hide under the duff just a little.
Sometimes they really like to hide!
But if you pay attention, there they are.
I was surprised to see winter chanterelles (littlefoot chanterelles). I collected a few; I will send a picture. They are a nearly look-alike species, but not quite. They are actually related to golden chanterelles, but they are actually quite different. They are edible, but there's not much to them after they're cooked. I also found what was probably Pleurotus, but I wasn't sure, and they were very small. I left them. I also found one fly agaric that I brought home just to get some pictures. It was downgraded from extremely poisonous to mildly poisonous several years ago. Some people believe this mushroom is where the legend of a man who pilots a sleigh behind flying reindeer. I might actually get some milk and put some in a bowl to see if they actually work as fly poison; there's still flies around my house.
I set them all out to dry a bit on some butcher paper. I'm going to start processing some today. If I get enough done, I can go meet some friends to go paddle. Otherwise I'll just take a mellow day around the house with all these lovely funguses.
Lobster mushroom:
Yellowfoot chanterelles:
Fly agaric:
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Yesterday I stomped around the coast range for about 4.5 hours up and down the hills and through the blackberry, salmonberry, and thimbleberry not to mention sword fern, cascara, and other understory. It was foggy and just spitting a little rain when I started, but the sun came out. I went to one of my favorite spots first. As I entered, I went through some spider webs. This told me nobody had been there yet. But they must have been there the day before - I started seeing cut stems. I kept stomping around and found some.
Fly agaric:
@mtaratoot - wow! What a mushroom haul! I’ve always been a little worried about picking wild mushrooms. My husband’s uncle picks wild mushrooms in Italy (outside of Rome) and snails and all sorts of wonderful things.
There is one family story about how one mushroom picking sent everyone to the hospital .... we are leery of all mushrooms now lol
So a kudos to anyone that can pick em!
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Safari_Gal_ wrote: »Yesterday I stomped around the coast range for about 4.5 hours up and down the hills and through the blackberry, salmonberry, and thimbleberry not to mention sword fern, cascara, and other understory. It was foggy and just spitting a little rain when I started, but the sun came out. I went to one of my favorite spots first. As I entered, I went through some spider webs. This told me nobody had been there yet. But they must have been there the day before - I started seeing cut stems. I kept stomping around and found some.
Fly agaric:
@mtaratoot - wow! What a mushroom haul! I’ve always been a little worried about picking wild mushrooms. My husband’s uncle picks wild mushrooms in Italy (outside of Rome) and snails and all sorts of wonderful things.
There is one family story about how one mushroom picking sent everyone to the hospital .... we are leery of all mushrooms now lol
So a kudos to anyone that can pick em!
Many of us have heard the aphorism that there are old mushroom hunters, there are bold mushroom hunters, but there are no old, bold mushroom hunters. It's imperative to be 100% positive in identifying any mushroom you're going to eat. I have a limited number of species (like six or eight) that I am 100% certain of in the field. There's some others I'm working on. I have no problem with chanterelles (golden and white), yellowfoot chanterelles, morels, pig's ears, cat's tongue, cauliflower, King bolete, lobster, and oyster. Others like matzutake, fairy ring, grisette, almond mushroom, and others are on the list of those I want to get better at.
There's another list of mushrooms I can 100% ID, but they aren't edible. If I make a mistake - no big deal!
I haven't read about a poisoning from death caps (Amanita phalloides) lately. Used to be we'd read about one every year. They are not native, and they look a lot like paddy straw mushrooms. Whole families would get sick. It's a particularly toxic one. It doesn't just make you puke, it destroys your liver. Once you kow you've been poisoned, it's too late to pump it out of your stomach. Very nasty.
I got "sick" from eating mushrooms a few weeks ago. It was my own fault. I had left a lobster mushroom too long before cooking it, and it was moldy. I thought I cut out the mold, but I guess not. I had six minutes of being sick, and that was it. I hadn't eaten them all, and I was really surprised when the mold was growing in the container of COOKED mushrooms the next morning. So you even have to be careful with edible mushrooms.
I always go through everything I collect when I get home to double-check that nothing else slipped into the basket! It's recommended to keep one or two mushrooms uncooked, just in case you do get sick, someone else might realize you misidentified it.
Then there's also individual sensitivity. A few people react poorly to otherwise edible mushrooms. It's recommended when trying a new species for the first time, don't eat a large portion. Just eat a little to make sure you don't react. And if you have more than one new species.... Well, you can either just try one at a time or try 'em all assuming you'll be fine with them all and then trying to figure it out later if maybe one or more doesn't agree with you.
Then there's things like Man on Horseback (Tricholoma equestre). It's been a prized edible mushroom since medieval times. Recently this mushroom has been linked to poisonings, but under specific circumstances. They all involve people eating large quantities of them for several meals a day for several days. We found some on a foray a couple years ago, and we cooked them. We made sure everyone knew the current status of this fungus and was told to decide for themselves if they wanted to eat it. I can tell you it is tasty. I would eat it again, but not in large quantities.
I think I'll go make something with chanterelles. I had an omelet yesterday. It's a great way to highlight them. I should treat myself to a little cream and just make a bowl of creamed mushrooms - almost soup, but not quite. I will saute some and freeze for later. I like to make a vegetarian shepherd's pie around Thanksgiving time that uses lots of mushrooms, and my ex showed me a way to make mushroom dressing that's really good. Basically you line the bottom of the pan with lightly sauteed whole mushroom caps. You use the stipes (stems) and maybe lots more mushrooms in the dressing, then fill it up. Stuffed mushroom mushroom stuffing! So tasty.
I'm going to gain more weight this week...5 -
Safari_Gal_ wrote: »Yesterday I stomped around the coast range for about 4.5 hours up and down the hills and through the blackberry, salmonberry, and thimbleberry not to mention sword fern, cascara, and other understory. It was foggy and just spitting a little rain when I started, but the sun came out. I went to one of my favorite spots first. As I entered, I went through some spider webs. This told me nobody had been there yet. But they must have been there the day before - I started seeing cut stems. I kept stomping around and found some.
Fly agaric:
@mtaratoot - wow! What a mushroom haul! I’ve always been a little worried about picking wild mushrooms. My husband’s uncle picks wild mushrooms in Italy (outside of Rome) and snails and all sorts of wonderful things.
There is one family story about how one mushroom picking sent everyone to the hospital .... we are leery of all mushrooms now lol
So a kudos to anyone that can pick em!
Every year there are news stories with people that died from eating poison mushrooms. Here, so many are similar. However, many people mushroom hunt all over Italy. There are offices where you can take them to be sure they are edible.2 -
My SIL gave me a big bag of wild chicory.
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I also roasted a whole cauliflower.
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I no longer eat foraged mushrooms after an incident over 10 years ago. My hubby foraged with a friend considered to be an expert and one of the species they brought back was of fairy ring mushrooms which I was later told used to be on the edible list but are no longer for the Netherlands. After three days of losing liquids from all orifices I have lost my taste for foraged mushrooms.4
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As @mtararoot mentions it was probably individual senssitivity because there were 6 people at the dinner party featuring the foraged mushrooms I was the only one who got sick.0
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As it turns out....
The image I labeled as a Yellowfoot chanterelle? It isn't. Upon closer inspection, it's a Hygrophoropsis aurantiaca. A.K.A. False chanterelle. And guess what? They are considered poisonous. I only brought a few home for educational purposes. I usually don't bother with them. These seemed too big, but they had hollow stems. Upon closer inspection.... those stems aren't hollow! I found some other interesting fungus today in a new-to-me spot. I was looking for boletes but found some fly agaric, some milky caps, and a BUNCH more chanterelles. I did collect some more chanterelles; I now have enough for myself AND to give some to friends.2 -
For me, a new way to use pineapple. Grilled pineapple and red onion salad. Slice peeled pineapple and red onion in 1cm slices, toss in little oil, trying to keep onion slices intact and char on a grill pan. Chop into bite size chuns. Doesn't need dressing, just a little salt. I added mint for freshness.
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Made an Asian slaw last night as part of dinner: green cabbage, red bell pepper, purple carrot, and this beautiful watermelon radish! Fresh, crunchy and delicious9 -
Does anyone know how to cook choi sam? We had it at a Vietnamese restaurant and thought it was great so bought some. First attempt I blanched by putting it in a colander and pouring a kettlefull of boiling water over it followed by a stir fry. Stems were okay but the leaves were chewy and stringy. Second time I blanched for a minute in boiling water, drained well and stir fried. Better than last time but still kind of tough and stringy.
Who knows how to stir fry this vegetable? I love the flavour but am struggling to get a palatable texture. Or is this a shopping problem (young shoots vs old plants) rather than a cooking problem?1 -
This week's farmers market haul - still lots of good stuff here in mid-Michigan even though we've had some localized frost here. Some of the supplier farms have row covers, greenhouses, and other season-extenders.
This would be a huge head of mustard greens (put a bunch in lentil soup last night, so good!), Tuscan kale, apples, Roma-type and yellow cherry tomatoes, baby eggplant, Romaine, Hakurei turnips, radishes. Also still have a head of cabbage on hand from earlier, plus *lots* of carrots, parsnips, and spaghetti squash that my neighbor gave me. I think I sort of over-bought greens this week (given that I can eat the turnip and radish greens in addition to the mustard, kale and romaine), but I'll do my best not to waste any. it's way too easy to get carried away when I see all the yummy veggies/fruits on display, and extra temping when we're reaching the tail end of the most bounteous season.
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