For the love of Produce...
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A while back I asked for ideas for delicata squash. Thank you for your input
I ended up slicing it and then roasting, and really liked it. I was happy to see that there is another one in my most recent box-a-week of veggies 3 -
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@acpgee
I sprout.
Well, I don't actually sprout, but I grow sprouts. I do have a friend who I've paddled with for years (getting close to decades) who used to call me "sprout" because I was younger than many of the people on our trips.
I sprouted on and off since the 1980s. What tips do you need? It's pretty foolproof. I do mung beans quite a lot. They are fast and easy. I also do wheat or barley. I have done broccoli, but they take a fair bit longer, and don't make as much. It was actually looking at your pictures of microgreens that got me started again this time. I didn't want to have to use so much soil, and I didn't need the chlorophyll. I use the sprouts in soup or other foods. I add them right before I eat them.
I even sprout my dry beans before I cook 'em. I sprout those only until the very first acrospire is evident. I don't let them grow a root at all. It's advised not to eat sprouted beans raw. I now realize I should consider adding some sprouted wheat to some bread....
I have found they don't need to be in a totally dark cabinet to keep them from photosynthesizing. I can leave them in a corner of the counter. This is good to keep air flow going. Typically, I just put some in a jar, cover with water overnight, rinse, drain, and set aside. For big seeds like mung beans, you don't need to invert the jar as long as you drain them enough. For smaller seeds, like clover, alfalfa, or broccoli, invert the jar at an angle so any water can drain out but they still get air flow. Rinse morning and evening. When they get to the desired state of growth, get them as dry as you can and refrigerate.
Zip zip zip, it's that easy.
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I also do sprouts. What are the questions?0
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Doing sprouts for first time.
Why is it not recommended to eat raw sprouts from beans when I eat raw mungbean sprouts from the supermarket?
The mungbean sprouts from the supermarket have a lot of stalk compared the sprouts I have seen online for DIY sprouts. Can I just let them go longer to get a more stalk like texture vs bean like texture?0 -
Also there is a lot of conflicting information online about what container to use for sprouting. I settled on a bamboo steamer (meant for dim sum) with the lid on, in a corner of the kitchen that doesn't get direct sun.0
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Also there is a lot of conflicting information online about what container to use for sprouting. I settled on a bamboo steamer (meant for dim sum) with the lid on, in a corner of the kitchen that doesn't get direct sun.
It's been a long time since I did sprouting (maybe should restart . . . .) but there used to be quite a bit of concern about pathogen risks (bacteria and what-not). I know that there've been changes in understanding about risk of those things on various surfaces (for example wood vs. plastic cutting boards), so I'm wondering if you (or anyone else commenting) has seen anything current and credible about risks of that sort, and what materials or practices might mitigate them, if it is a concern.
FWIW, I used to use a set of purpose-specific plastic mesh (strainer like) lids that fit wide-mouth canning jars, rinse/drain the sprouts (I think daily, from memory?), and clean/sanitize the jars and lids carefully between uses. The lids came in a set of several different mesh sizes for different sized seeds. They were handy, but given what I've read on the cutting board front, I wonder (not that I've tracked the subject closely, either).2 -
Lentil soup finished with rosemary olive oil and smoked sea salt and a slice of roasted butternut squash
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Doing sprouts for first time.
Why is it not recommended to eat raw sprouts from beans when I eat raw mungbean sprouts from the supermarket?
The mungbean sprouts from the supermarket have a lot of stalk compared the sprouts I have seen online for DIY sprouts. Can I just let them go longer to get a more stalk like texture vs bean like texture?
I don't know why they recommend cooking beans after sprouting. I don't think they are speaking of mung beans, but things like black turtle beans, garbanzos, and the like. I eat mung bean sprouts raw, or I put them in soup or cooked food. The time at temperature pasteurizes them, but I don't want to cook them long enough to destroy the enzymes. With beans, apparently sprouting makes some of the nutrients more bioavailale, but I don't know if it's true or not. It also makes them have a little less protein as the plant uses some when it grows from the seed/bean.
My mung bean sprout are shorter, too. I think the commercial ones are grown in special equipment that lets them get longer. I don't know about that. I probably could let them go longer, but I like to eat them before the cotalydonn starts to open up. I think that's when they are the most nutritious. I don't let it bother me that they're shorter. Hey, I'm not that tall, so why would I have any problem with short sprouts.....Also there is a lot of conflicting information online about what container to use for sprouting. I settled on a bamboo steamer (meant for dim sum) with the lid on, in a corner of the kitchen that doesn't get direct sun.
I don't know that it's conflicting information. There's many ways to do it. I use glass quart jars. They are easy to clean, and won't rot or grow mold. I have a set of three sizes of plastic tops to use for various size seeds and one metal screen I can put inside a mason jar ring. If I need to make more smaller sprouts, at some point the one sprouting get big enough to size up the lid and then use the small one to start another batch. You can use trays, jars, or even nylon or muslin bags. I like glass. I can see what's going on in there, and yeah - easy to keep clean.
Have fun with this!
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Why is it not recommended to eat raw sprouts from beans when I eat raw mungbean sprouts from the supermarket?
Beans contain a chemical called lectins. While in small quantities recent studies found out that it is good for us, it even has anticancer properties, in high quantity is very toxic. In Japan was famous the raw bean diet which killed several people.
Cooking beans for a long time eliminates lectins.
Sprouting beans reduces a lot the amount of lectins. So I guess it happens on the type of bean at what level the lectins are brought to after sprouting. You might have to do some research about the beans you want to sprout.4 -
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I don't remember!2 -
😂😂😂😂😂😂 you are funny0
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Salad w rucola, radicchio, onion, blood oranges, speck, pomegranate, and EVOO.
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I took out about a quart (plus a little) of my sauerkraut out of the fermentation jar about a week and a half ago. It had been going about two weeks exactly. I left the rest in the fermenter. I have been enjoying what I took out, and decided it's time to grab the rest. I filled another jar, and there was just enough left to make a couple gift jars for neighbors. One neighbor just bought a bunch of cabbage to start a ferment, and she said this will be inspiring, and of course won"t last long. It was just a small jar. I apologized for not being more generous. I think they're making kimche.
It's hard to see the difference in the picture, but the longer-fermented jar is a slightly different color, and you can tell the structure of the cabbage has broken down a bit more.
I also took along some goody bags of fresh baked whole wheat buttermilk biscuits. They are so much better when they are still warm, so I'm glad at least one neighbor didn't wait for supper as his partner was thinking. She said she's going to make a "pot pie filling" and serve it on pasta, and the biscuits would good with it. She was thrilled people bring back jars she gave them with goodies. She gave me some of the cream of chanterelle soup she made with some of the mushrooms I gave her. One of the neighbors limit gluten, so maybe she'll be a dear and eat both the biscuits I left her before he gets home from his run.
As a bonus for me, I got to make a batch of biscuits and only have to eat half of them. They really ARE so much better when they are fresh from the oven, so I hate making them wait until the next day. But I will save these two that are left for tomorrrow.....
We have a great neighborhood.
Now I need more cabbage to ferment.....
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Artichokes are my current obsession! 🤗3
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Just bought some artichokes this morning--they're in season.
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I weeded my artichokes on Saturday. They are really productive, and I eat them for two or three months and then take the next ten or nine months off until they come back. They sure are tasty, though. Over the years, mine seem to have become more "wild," as in the flowers are less globe-shaped and more thistle shaped, and the thorns tend to point outward more. They hurt.
But then I eat their heart out.
Most years they would have died back to the ground by now and be getting ready to resprout. I don't know what I did differently except one thing, but so far they have maintained green leaves. The one thing I did is more of what I did NOT do. I cut the flowers off the stalk, and eventually the stalk dies back. I read that you should wait until late winter to prune back last year's primacanes on raspberries because the plant continues to extract sugars from them. I thought, hey -- maybe the artichokes do, too. So I left those stalks instead of pulling them off.
I might be digging up one or two of the plants and giving them to neighbors, but they started some of their own, and theirs have more "friendly" flowers, so I think they should just go with those.2 -
I weeded my artichokes on Saturday. They are really productive, and I eat them for two or three months and then take the next ten or nine months off until they come back. They sure are tasty, though. Over the years, mine seem to have become more "wild," as in the flowers are less globe-shaped and more thistle shaped, and the thorns tend to point outward more. They hurt.
But then I eat their heart out.
Most years they would have died back to the ground by now and be getting ready to resprout. I don't know what I did differently except one thing, but so far they have maintained green leaves. The one thing I did is more of what I did NOT do. I cut the flowers off the stalk, and eventually the stalk dies back. I read that you should wait until late winter to prune back last year's primacanes on raspberries because the plant continues to extract sugars from them. I thought, hey -- maybe the artichokes do, too. So I left those stalks instead of pulling them off.
I might be digging up one or two of the plants and giving them to neighbors, but they started some of their own, and theirs have more "friendly" flowers, so I think they should just go with those.
Do you eat only the heart?0 -
I weeded my artichokes on Saturday. They are really productive, and I eat them for two or three months and then take the next ten or nine months off until they come back. They sure are tasty, though. Over the years, mine seem to have become more "wild," as in the flowers are less globe-shaped and more thistle shaped, and the thorns tend to point outward more. They hurt.
But then I eat their heart out.
Most years they would have died back to the ground by now and be getting ready to resprout. I don't know what I did differently except one thing, but so far they have maintained green leaves. The one thing I did is more of what I did NOT do. I cut the flowers off the stalk, and eventually the stalk dies back. I read that you should wait until late winter to prune back last year's primacanes on raspberries because the plant continues to extract sugars from them. I thought, hey -- maybe the artichokes do, too. So I left those stalks instead of pulling them off.
I might be digging up one or two of the plants and giving them to neighbors, but they started some of their own, and theirs have more "friendly" flowers, so I think they should just go with those.
Do you eat only the heart?
No. I bite the leaves. But I might do an experiment next year based on some technique I saw on a cooking show. When they're in season, I have to give a lot away because there's so many. It's a nice problem to have.3 -
I weeded my artichokes on Saturday. They are really productive, and I eat them for two or three months and then take the next ten or nine months off until they come back. They sure are tasty, though. Over the years, mine seem to have become more "wild," as in the flowers are less globe-shaped and more thistle shaped, and the thorns tend to point outward more. They hurt.
But then I eat their heart out.
Most years they would have died back to the ground by now and be getting ready to resprout. I don't know what I did differently except one thing, but so far they have maintained green leaves. The one thing I did is more of what I did NOT do. I cut the flowers off the stalk, and eventually the stalk dies back. I read that you should wait until late winter to prune back last year's primacanes on raspberries because the plant continues to extract sugars from them. I thought, hey -- maybe the artichokes do, too. So I left those stalks instead of pulling them off.
I might be digging up one or two of the plants and giving them to neighbors, but they started some of their own, and theirs have more "friendly" flowers, so I think they should just go with those.
Do you eat only the heart?
No. I bite the leaves. But I might do an experiment next year based on some technique I saw on a cooking show. When they're in season, I have to give a lot away because there's so many. It's a nice problem to have.
I wish I lived near you lol.3 -
Artichokes done Roman style.
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Salad and pizza bianca.
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snowflake954 wrote: »Artichokes done Roman style.
Ooooooooh carciofi alla Romana.. how I miss you.
All the violet in the market...
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Using up the veg in my refrigerator before I buy more:
Ate this (carrots with some garlic, thyme, and butter) plus a celery root (celeriac) and leek soup with almonds to make it more creamy, with Alaskan salmon. Had some beets to eat with it too, but it was plenty, so I plan to have beet salad with feta and a couple of eggs for lunch tomorrow.
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And yes, as always, I know I'm a horrible food photographer, but it was super tasty.2
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