For the love of Produce...
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A new sweeter batch of sorbet made with a 850g tin of mangoes in heavy syrup, two and a half bananas and the juice of a lime. Chose sweeter tinned fruit this time because we were expecting dinner guests bringing a two year old and I thought it better not to require vodka to enhance scoopability.
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Hi all! It’s been WILD for produce here. Things are slowing down a bit now; it’s HOT and my zuchinis have died, the tomatoes and cucumbers are struggling a little, but I have some baby green cantaloupes growing that should hopefully be ready soon.
I’ve been roasting, freeze drying, baking and making sandwiches like a madwoman. Gardening has been immensely satisfying!9 -
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Not my usual farmers' market, but it'll do. 😋 Replenished my all-important stock of cucumbers, too.
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Tried a dutch way to eat strawberries. On a buttered rusk and sprinkled with sugar. My dutch hubby's last serious girlfriend before me was french, and she use to get angry on behalf of the strawberries when saw this.
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First garden cantaloupe a week ago and though it was small it was EXQUISITE. I sprinkled my slices with various salts (plain sea, dried-basil-sea, and smoked) and it was all amazing.6 -
Khoua's Produce at the farmers market had long beans, my favorite green beans: I think they have a richer flavor than standard green beans. I've grown them in the past, and various bees/wasps loved them mysteriously much more than most other garden plants. (Table fork just for scale, in case these aren't familiar.)
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I didn't think to get photo evidence, but I snacked on the first carrots and zucchini from my garden yesterday afternoon. Tomatoes are ripening, including a handful in the fruit bowl that were knocked off when a crazy wind storm flipped the pot. We've had more eggplant, and today I'll be picking beans, carrots, and Swiss chard.3
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Fresh corn and black bean salad with lime juice, cumin and black pepper.
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Wow such awesome photos out there!!!
Just adding my açaí -dragonfruit - spinach juice. I’m a little addicted lately.
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"Sure, go to the farmers market", I said. "I need cucumbers, and I can get a nice pretzel", I said. Uh huh. Sure. 🙄😆
Two kinds of cukes, my pretzel, some cousa squash, a few potatoes, some okra, more long beans, a melon, some tomato/corn focaccia, and a hunk of feta later . . . 😆9 -
"Sure, go to the farmers market", I said. "I need cucumbers, and I can get a nice pretzel", I said. Uh huh. Sure. 🙄😆
Two kinds of cukes, my pretzel, some cousa squash, a few potatoes, some okra, more long beans, a melon, some tomato/corn focaccia, and a hunk of feta later . . . 😆
Yeahhhhh! 😋1 -
Please enjoy the prettiest tomato from my Blue Beauty plant this season.
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This isn't the first year I've tried to garden, but it's definitely the first year I've gotten it right.9 -
o0Firekeeper0o wrote: »
Please enjoy the prettiest tomato from my Blue Beauty plant this season.
@o0Firekeeper0o - that’s art right there!! 🙌
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Beautiful tomatoes!1
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My wee garden haul .. turning into lunch 😋
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I need to eat more beets. There's enough left to keep harvesting for the next month. Glad there's not too much more because that bed is supposed to be garlic in October. For now it's feeding me.
Tonight they're roasted and served with grilled fresh Pacific albacore. Oh so good.
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It’s dead and pulled out now, but this was my last harvest of basil. Whey protein jar for scale. I ended ip giving a lot to the neighbors!8 -
I need to eat more beets. There's enough left to keep harvesting for the next month. Glad there's not too much more because that bed is supposed to be garlic in October. For now it's feeding me.
Tonight they're roasted and served with grilled fresh Pacific albacore. Oh so good.o0Firekeeper0o wrote: »
It’s dead and pulled out now, but this was my last harvest of basil. Whey protein jar for scale. I ended ip giving a lot to the neighbors!
@mtaratoot - those beets look amazing!
@o0Firekeeper0o - I am in awe of that basil!!!!2 -
I picked some San Marzano tomatoes yesterday.
And some grapes.
And when out for a pint, I took some to share and ended up making some art. The nose is a dried Italian prune plum.
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Summer is almost over. We having saving all the labels from strawberries to determine the cultivars we like best. This season of the sweetest varieties the ones with most fragrance were Sweet Eve 2.
I have not tried a new cultivar that gets rave reviews called Ace which debuted at Wimbledon this year. Hoping it will be in supermarkets next summer.4 -
More prune plums....
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Also some Interlaken seedless green grapes.4 -
I need to eat more beets. There's enough left to keep harvesting for the next month. Glad there's not too much more because that bed is supposed to be garlic in October. For now it's feeding me.
This week I'm trying fermented beets (inspired by your amazing sauerkraut guidance) - my brain needs them!!!
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lauriekallis wrote: »I need to eat more beets. There's enough left to keep harvesting for the next month. Glad there's not too much more because that bed is supposed to be garlic in October. For now it's feeding me.
This week I'm trying fermented beets (inspired by your amazing sauerkraut guidance) - my brain needs them!!!
Tell me what you did to ferment them. When they're done, tell me how they taste! For sure there is plenty of sugar to ferment. Now that summer heat is over and I think I can easily keep my house below 75 degrees, I'm going to start a kraut. I was going to do a quick kimchi first, but the store was out of Napa so I just got a couple big cabbages. I still have a quart of kraut left from spring, but less than a pint of kimchi. As soon as there's Napa, I can get that going too.4 -
I went out to see if there were any lobster mushrooms fruiting and maybe an occasional chanterelle. I didn't expect any chanterelles, but I did find four small ones.
Lobsters? Yep. That's a quarter for a size reference.
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lauriekallis wrote: »I need to eat more beets. There's enough left to keep harvesting for the next month. Glad there's not too much more because that bed is supposed to be garlic in October. For now it's feeding me.
This week I'm trying fermented beets (inspired by your amazing sauerkraut guidance) - my brain needs them!!!
Tell me what you did to ferment them. When they're done, tell me how they taste! For sure there is plenty of sugar to ferment. Now that summer heat is over and I think I can easily keep my house below 75 degrees, I'm going to start a kraut. I was going to do a quick kimchi first, but the store was out of Napa so I just got a couple big cabbages. I still have a quart of kraut left from spring, but less than a pint of kimchi. As soon as there's Napa, I can get that going too.
Gallon jar is now full of cabbage, carrots, garlic, caraway, and salt. Fermentation should start in a day or two. I'll get a kimchi going next weekend, and this kraut should be ready to eat in three weeks or so. I hope it's delicious.
The small jar is full of salt water/brine. It's helping to hold down three cabbage leaves that are holding the shredded cabbage under the liquid level. The whole thing is in a four gallon square bucket to keep it out of light and also provide a slightly more stable temperature. Mmmmmm.......
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Tonight we rescued some underwhelming store bought peaches by using them in a salad with peaches, tomatoes, feta and classic vinaigrette. We got the idea from my favourite salad resource.
https://www.nytimes.com/2009/07/22/dining/22mlist.html
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