For the love of Produce...
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Gifted fruit tray1 -
just_Tomek wrote: »Me once again asking for recs! My produce box had kohlrabi with the greens attached. I tried them raw, they're on pretty big ones and are thick. Not great, not awful, any favorite ways to eat them? I'll probably just saute with aromatics and my Swiss chard unless you've tried something tastier.
You got it. Saute them like any other leafy green.
For the bulb, peel and thinly slice into a salad for a nice crunch.
Thank you for answering! Didn't think about eating the bulb raw, I usually roast it. I'll have to give that a go!
Tomek, I got your favorite, an air fryer! Forgive me, my microwave broke and it's an oven/microwave combo so I have some hunting to do. Don't have a convection oven, I'm actually really liking it aside of having to do one thing at a time. I'm down an Instant pot but luckily have a spare!
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just_Tomek wrote: »just_Tomek wrote: »Me once again asking for recs! My produce box had kohlrabi with the greens attached. I tried them raw, they're on pretty big ones and are thick. Not great, not awful, any favorite ways to eat them? I'll probably just saute with aromatics and my Swiss chard unless you've tried something tastier.
You got it. Saute them like any other leafy green.
For the bulb, peel and thinly slice into a salad for a nice crunch.
Thank you for answering! Didn't think about eating the bulb raw, I usually roast it. I'll have to give that a go!
Tomek, I got your favorite, an air fryer! Forgive me, my microwave broke and it's an oven/microwave combo so I have some hunting to do. Don't have a convection oven, I'm actually really liking it aside of having to do one thing at a time. I'm down an Instant pot but luckily have a spare!
I have NOTHING against air fryers. Nothing at all. They are great small tiny little convection ovens, as you are finding out.
Use a mandolaine or really thinly slice the bulb along with an apple and fennel (anise). Equal amounts and into a bowl. Sprinkle with S&P and then drizzle equal amounts of honey, cider or balsamic vinegar. Stir. Enjoy
I know what I'm making with my left over roast chicken for lunch tomorrow. I've got the first baby kohlrabi ready for harvest (very early but they're adorably tender and I need to thin them out anyways). The fennel, sadly, got swarmed by slugs. So I'll have to go buy some.
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How should I rescue overmature corn sprouts? I grew pea and corn sprouts and prefer the flavour of the pea shoots in salads. The corn shoots have gotten quite tall and tough. Can they be rescued in a sautee or should I just chuck them.0
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just_Tomek wrote: »purplefizzy wrote: »
The dragon fruit is a thing of beauty isnt it.purplefizzy wrote: »Giant bowl of spiralized stuff.
Kohlrabi, chayote, daikon, Asian pear.
Lime, grated ginger, sea salt dressing (so far. May add stuff.)
Sauerkraut (is that really spelling? Spellcheck wants it to be so.) Will use this to make Tom’s sauerkraut salad. Finding proper kraut not easy in my area and cabbage .50/lb.
Cauli-flax-psyllium-dried onion (& spices inc Tumeric) ‘neat-balls’ - these are experimental, Ive been doing flax/psyllium/dried onion ‘popover’ thingies lately. Nearly perfected but still playing with oven temp/time to get texture right. Not-meatballz I’m flying totally blind here. We’ll see. Starting oven low & slow to initially dry, then will spray with oil and crank it up to crisp.
Make sure that the liquid in your sauerkrout is above the cabbage. Ideally you should weight this down with something heavy like a rock. Find a rock that fits your jar, scrab it clean, wrap in plastic wrap and place on top.
Also, did you try any ethnic type store to buy it ready? Any Polish or German type place will have it 100%.
Please some and thank you !0 -
Sauteed and boiled over mature corn sprouts unpleasantly stringy. Cut them back severely and covered in a dark cloche. Hopefully no chlorphyl will prevent them from getting so hard and stringy next crop. Must also remember to harvest earlier.2
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Grocery haul:
Didn't realize I only had one tomato left...oh well. I'll go back soon.
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I've never done corn sprout. If you want to focus on sprouts, I recommend: radish (my favorite), alfalfa, broccoli,clover, lentil, mung beans, and chia, among others. I've done all these on a kitchen counter.2
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redgirldance wrote: »
Not sure, but I think they might be pasillas (really chilacas, I think, but often labeled pasilla in US - so confusing) or poblanos . . . which are milder, and sort of richer flavored - really yummy.2 -
redgirldance wrote: »
Not sure, but I think they might be pasillas (really chilacas, I think, but often labeled pasilla in US - so confusing) or poblanos . . . which are milder, and sort of richer flavored - really yummy.
They are poblanos. Habaneros are much smaller(smaller than jalapenos) and orange. I slice a poblano and an onion, stir them up with a little oil and some seasoning, and roast them on a sheet in the convection oven. I like poblanos because they are cheaper than bell peppers and very versatile. If you remove all ribs and seeds, they are mild, but if you leave some ribs or seeds, they can be hot. You can also stuff them(Chile relleno).
So today I went back to the store and got tomatoes, limes, a jumbo avocado, and more bananas.4 -
Olives, portabello mushrooms, and red onions over homemade tomato sauce on almond flour crust.5 -
@DancingMoosie & @AnnPT77
Thank you! I don’t know why I said habanero 🤦♀️
I hadn’t used poblanos before this week, but I love the idea of buying poblano instead of bell peppers for cost efficiency!!2 -
Yes, they're about half the price of green bell pepper, but I got these 1/2 off, so about $.34 for 2 poblanos. I'd rather have red bells raw...but they are about $1 each...3
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While they are my least favorite in terms of flavor, the blueberries on this one bush always ripen before the other three bushes. It's called Early Blue for a reason. I'm glad I have it; having some sooner and then the really good ones later is awesome.
I keep getting chased out of the cherry tree by the rain, but some of the fruit are getting ripe. It's a huge looking crop, but between the birds and the new invasive fruit fly, a lot of them are damaged or rotting.
With this rain, the cherries will probably also start to split. I'm glad I at least got a few quarts. If I get more, that's a bonus. One thing I will do if I have enough is stuff 'em in jars and fill the jars with brandy then set them aside for three months. Drained, the brandy is tasty. Pat the cherries dry and dip them in melted chocolate for a really tasty treat that you shouldn't have more than a couple if you're driving.
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This may be old news to some, but I just tried Japanese sweet potato and OMG. A new favorite and go to! So creamy and sweet. I sprinkled with a little cinnamon and it was perfect.2
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DancingMoosie wrote: »
Chipotle roasted calabaza and mushrooms with chickpeas, pico, and avocado
Ah this looks like perfection!1 -
Me once again asking for recs! My produce box had kohlrabi with the greens attached. I tried them raw, they're on pretty big ones and are thick. Not great, not awful, any favorite ways to eat them? I'll probably just saute with aromatics and my Swiss chard unless you've tried something tastier.
I do a carpaccio style, when not on ‘mandolin restriction’
But the master says...
https://www.theguardian.com/lifeandstyle/2015/jul/10/kohlrabi-recipes-yotam-ottolenghi-salad-curry-kimchi-fried
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I normally grate kohlrabi and put it in slaw, sometimes mixed with grated carrot and radish. I prefer vinaigrette on this over mayo.1
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I adore roasted kohlrabi. I cut it into cubes and it tastes like potato mixed with broccoli to me.1
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