For the love of Produce...
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Going to make stir fried pea shoots tonight. Will need to stretch my little harvest with some frozen peas.
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@acpgee Your pea shoots look amazing, mine have a little powdery mildew so I don't want to eat them. The food bank farm's were hit really hard around the corner. I wish mine as green as yours!
@mtaratoot You sound like the artichoke Bubba Gump! I can eat a few artichokes but that many would be pushing it. What would you replace the plants with if you pulled them? I thought of you at the nursery when I saw artichoke plants, I kind of wish I'd picked one up but my garden is huge right now and we're in a drought.0 -
Rambutan for the win. Someone here told me to look out for those. Brilliant suggestion.5 -
Detail shot of rambutan;)6 -
@mtaratoot You sound like the artichoke Bubba Gump! I can eat a few artichokes but that many would be pushing it. What would you replace the plants with if you pulled them? I thought of you at the nursery when I saw artichoke plants, I kind of wish I'd picked one up but my garden is huge right now and we're in a drought.
Well, it was just a thing that one day. I took a few days off from cooking them when it was really hot out. I cooked two last night, but didn't cook them all the way. It was already too late; I will finish them off today and have them for lunch. I've also been giving them away to people who are very grateful. I gave two to friends yesterday, and they told me they saw a picture of two of them on another friend's dashboard on Facebook. I'm not on that service, so I won't get to see it, but it made me smile.purplefizzy wrote: »
Rambutan for the win. Someone here told me to look out for those. Brilliant suggestion.
That would be me. I'm glad you found them and love them. I see them around here (PNW USA) every now and then, but they look old and shriveled, and they aren't as tasty. They are pretty magic little fruits. So many delicious things there. All kinds of bananas. Fresh papaya. Pineapple that is actually ripe. Yeah. I'm jealous.0 -
Fantastic thread! I just discovered a new love of shallots, and leeks. Leeks always sounded so... insipid... but they are nice! Today I tried a feijoa. Really neat little fruit and I love the aroma!3
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Lunch today was 3 cups+ of steamed Brussels sprouts with a little added salt and butter. A few Triscuits and i was a happy camper! Grand was ok, as he likes sprouts. Daughter ...not so happy.
Dinner planned is brat and roasted Vidalia onion on half bun toasted. Fresh okra roasted with smattering of grated parm for side. Cold cantaloupe quarter for dessert. Everyone will be happy with dinner!
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Sand_TIger wrote: »Fantastic thread! I just discovered a new love of shallots, and leeks. Leeks always sounded so... insipid... but they are nice! Today I tried a feijoa. Really neat little fruit and I love the aroma!
I love finding out about new produce! Have to add feijoa to my bucket list!1 -
Yummy salad
And pan cooked hearts of palm
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I love the mangosteen.purplefizzy wrote: »Rambutan for the win. Someone here told me to look out for those. Brilliant suggestion.
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Good fruit haul from the produce market today: Mango, guava, lychee, kumquat. Not shown (but purchased): apricot.
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Used fresh garden basil to make my first pesto of the summer! Exquisite. Husband was unhappy that I made vegetarian pesto pasta with no chicken, but then he had a few bites and wasn’t so annoyed anymore
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Suddenly: CUCUMBERS! They are SO good. Not even a hint of bitterness or chewyness in the skin. I think the peas might be getting to the end of the season. The tomatoes are great too. The round zucchini are eh. Not particularly flavorful. But garden produce is garden produce!6 -
We already ate a bunch before I took the photo.
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Pickled watermelon rind.
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I live in a small town with few options but the produce guy at the local store will see me after they get a shipment of something new and interesting and will show me the find, let me taste it or load me up and ask for a full report after.
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NotEveryoneIsHome wrote: »
London.1 -
Today I will fill the dehydrator for the FOURTH time with about three or four gallons of fresh dark-red sweet cherries. When I last loaded it, I added one tray of raspberries. They turn into sweet crunchy snacks. They are what those things in sugary cereal WISH they were.
The dehydrator holds about eight square feet, so I can totally get over three gallons of big cherries in there. The prep work though.... it's the pits.
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Summer is here.
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The first time I ate pickled watermelon rind was at a restaurant specializing in food from Louisiana. If you look online there are all kinds of optional aromats ranging from raw chilli, pepper corns, cloves, cinnamon. I just made these plain with a basic picking liquor of a half cup each of water, vinegar, sugar and a teaspoon of salt with a couple of extra pinches to taste. Simmer to disslolve the sugar. Peel off the hard green skin of the watermelon rinds, cube into bite size pieces and toss into your sterilized jar. Pour in the pickling brine. If the brine doesn't fully submerge the rinds, top with boiling water. Keep in the fridge. Nice after a day but okay after a month, keeping in mind they will get stronger as they sit longer in the brine.
After your watermelon rinds are gone, you can boil up your pickling brine to sterlize, strain and re-use once. You can pickle other vegetable waste such as shredded cauliflower leaves, finely sliced or julienned stems of cauliflower and broccoli.0 -
Today I will fill the dehydrator for the FOURTH time with about three or four gallons of fresh dark-red sweet cherries. When I last loaded it, I added one tray of raspberries. They turn into sweet crunchy snacks. They are what those things in sugary cereal WISH they were.
The dehydrator holds about eight square feet, so I can totally get over three gallons of big cherries in there. The prep work though.... it's the pits.
Do you use a cherry pitter? I love mine. I also use it for pitting olives.2 -
Today I will fill the dehydrator for the FOURTH time with about three or four gallons of fresh dark-red sweet cherries. When I last loaded it, I added one tray of raspberries. They turn into sweet crunchy snacks. They are what those things in sugary cereal WISH they were.
The dehydrator holds about eight square feet, so I can totally get over three gallons of big cherries in there. The prep work though.... it's the pits.
Do you use a cherry pitter? I love mine. I also use it for pitting olives.
I was pretty sure I had bought a pitter, but couldn't find it. I borrowed one from a neighbor for the first batch. I almost bought one, but a friend told me an alternate technique. Put the fruit on a bottle and poke it through the middle with a straw. I used a stainless steel straw, and it worked great. I started skipping the bottle; it's easier, but there are a few "blowouts." The bottle lip acts to hold the outside skin together while the pit spits through. Doing in in hand some get mangled. For putting in the dehydrator, I don't care! I don't pit the ones I put in brandy, although as an experiment I did try to pit some of those.
I got two gallons today then took a break. I went back out and got another two gallons, but what's left is going to be left for the birds. They are starting to mold, and many have already been pecked so they ferment a little bit. It's fun to see robins (Turdus migratorius) fall out of trees drunk.4 -
The first time I ate pickled watermelon rind was at a restaurant specializing in food from Louisiana. If you look online there are all kinds of optional aromats ranging from raw chilli, pepper corns, cloves, cinnamon. I just made these plain with a basic picking liquor of a half cup each of water, vinegar, sugar and a teaspoon of salt with a couple of extra pinches to taste. Simmer to disslolve the sugar. Peel off the hard green skin of the watermelon rinds, cube into bite size pieces and toss into your sterilized jar. Pour in the pickling brine. If the brine doesn't fully submerge the rinds, top with boiling water. Keep in the fridge. Nice after a day but okay after a month, keeping in mind they will get stronger as they sit longer in the brine.
After your watermelon rinds are gone, you can boil up your pickling brine to sterlize, strain and re-use once. You can pickle other vegetable waste such as shredded cauliflower leaves, finely sliced or julienned stems of cauliflower and broccoli.
@acpgee Yes, thank you! I'm not new to pickling, I've done some. Grew up with pickled wild mushrooms, cukes, tomatoes. I like pickled beets too. Interesting tip for broccoli and cauliflower, i will try that. To my watermelon rind i added black peppercorns, anise seeds, sliced ginger ( love ginger!), cinnamon stick, jalapeno peppers (because i love spicy stuff). Will see. I broke up cinnamon stick, and it seems messy, not sure about that. Thank you again!3 -
Hooray for strawberry glut.
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Steamed artichoke with hollandaise that's just on the verge of splitting.
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