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For the love of Produce...

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  • mtaratootmtaratoot Member Posts: 2,861 Member Member Posts: 2,861 Member
    @Katmary71 I know it's too late because you got rid of your beets, but if you get some more and it's not too hot out, try this:

    Slice off the leaf end. Slice part of the pointy end. Use a good vegetable peeler to peel. Beets can be tough to peel, but I got a very basic Victorinox peeler as a gift years ago, and it's performed better than any other I've owned:

    otm9ukt559v1.png

    I kind of want to buy another to put in my raft kitchen.

    Slice thin; like about 0.125 inch. Toss with a little olive oil, a little salt, some black pepper, and some smoked paprika, chipotle, ancho, or your favorite chile. Arrange on a sheet pan that's covered with parchment paper. If you have an oven with convection; awesome. If not - almost as good. Preheat to 425. Bake for about 20 minutes. You totally don't have to take them out after 20 minutes to turn them over, but I do. Some might almost be done. Pop 'em back in for another ten minutes. They are awesome.

    Of course, I like beets!

    You can also cut them into chunks. They take up less room on the tray, and they are still oh so yum. I've been doing thin slice lately. Love it.

    And come on over; I'll give you an artichoke. I was just thinking yesterday I know why I only eat them for a month or so per year and NEVER buy them. I am going to have another today, of course. Tonight will be Ling-cod, though, instead of rockfish. And I'll probably roast a beet.
  • just_Tomekjust_Tomek Member Posts: 8,944 Member Member Posts: 8,944 Member
    Fresh batch.

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  • mtaratootmtaratoot Member Posts: 2,861 Member Member Posts: 2,861 Member
  • Katmary71Katmary71 Member Posts: 3,516 Member Member Posts: 3,516 Member
    @mtaratoot Thank you for your beet tips! Interesting about the peeler, I didn't have a lot of money and my knives were horrible, a Victorinox is what was recommended by people in a food group I'm in and in Cooks Illustrated as the best cheaper knife. I'm really happy with it! I've only roasted beets, last time I wrapped in foil then peeled when it was done and put a fig vinegar dressing on it. Turned out it was the dressing I liked and not so much the beet. I still put them in my roasted vegetables for Thanksgiving as they're my brother's favorite, I usually add people's favorites to make up for the stuff they don't like that I love like brussel sprouts. I'll save your tips to try next time!
    I would definitely take you up on artichokes if you live in my area! I could swap you some herbs, my basils especially loved the few days in the 90s we had!

  • AnnPT77AnnPT77 Member, Premium Posts: 15,096 Member Member, Premium Posts: 15,096 Member
    Katmary71 wrote: »
    @mtaratoot Thank you for your beet tips! Interesting about the peeler, I didn't have a lot of money and my knives were horrible, a Victorinox is what was recommended by people in a food group I'm in and in Cooks Illustrated as the best cheaper knife. I'm really happy with it! I've only roasted beets, last time I wrapped in foil then peeled when it was done and put a fig vinegar dressing on it. Turned out it was the dressing I liked and not so much the beet. I still put them in my roasted vegetables for Thanksgiving as they're my brother's favorite, I usually add people's favorites to make up for the stuff they don't like that I love like brussel sprouts. I'll save your tips to try next time!
    I would definitely take you up on artichokes if you live in my area! I could swap you some herbs, my basils especially loved the few days in the 90s we had!

    i hope you at least eat the beet greens, if they're attached and in adequate condition. So tasty (they taste a little bit like beets, but not as earthy, so you might like them even if you don't care for beets). They're my favorite greens ever.
  • acpgeeacpgee Member Posts: 4,949 Member Member Posts: 4,949 Member
    My photos come out like that when they are only on my camera and haven't made it via the cloud onto my laptop yet.
  • just_Tomekjust_Tomek Member Posts: 8,944 Member Member Posts: 8,944 Member
    mtaratoot wrote: »
    Lotus?

    Yeap, chips.
  • just_Tomekjust_Tomek Member Posts: 8,944 Member Member Posts: 8,944 Member
    Halfway to homemade tofu.

    Soy milk:

    Salad (okara, tofu ‘waste’ product into a ricotta thing, roasted cauliflower, spinach in miso dressing.

    Why photos being annoying? Size issue?

    If you are using the app there are two ways of including pics, you chose the bad option :)
  • Katmary71Katmary71 Member Posts: 3,516 Member Member Posts: 3,516 Member
    @AnnPT77 The woman in charge of the farmer's market box traded me beets for half orders of potatoes, mandarins, a few carrots, and some Swiss Chard. I think I got the better deal! I'll definitely try the greens if I end up with beets. The opposite is true for me with radishes, love them but don't care for the greens and they're the only greens I don't really like. I love the tops of the carrots, may make pesto with them.
  • Safari_Gal_Safari_Gal_ Member Posts: 623 Member Member Posts: 623 Member
    mtaratoot wrote: »
    I had some broccoli that was getting long in the tooth. It was still good, but I figured I better eat it.

    Taking some inspiration for what I've seen here, I left it in much bigger chunks when I roasted it. Smeared with olive oil and seasoned with salt, dried chipotle, and garlic. As it came out of the oven, I sprinkled it with some good quality fish sauce and served next to some sprouted brown rice. Made for an excellent lunch.

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    It's not even all beige!

    I haven't taken stock of the artichoke patch today. It's been raining. I bet there's one or two I can bring in. If so, I might par-cook them, toss them with yummies, and roast. My neighbor did that with at least one of the artichokes I gave them, and they looked great. On the other hand, I can maybe skip my 'choke today since I ate two of 'em yesterday.

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    @mtaratoot - love artichokes!!! Those look great.
  • Safari_Gal_Safari_Gal_ Member Posts: 623 Member Member Posts: 623 Member
    ryns8o6c9h0d.jpeg

    Pretty produce porn of the day. Seems I always have asparagus photos. Lol. Was lucky with my veggie finds this week!
  • purplefizzypurplefizzy Member Posts: 505 Member Member Posts: 505 Member
    Oh snap @mtaratoot & @Safari_Gal_
    Those look so good.
    Chokes I think are so pretty Im willing to do the work for. I usually do a roasted pre-split version in foil packets to deal with the fluffy prickly bits on the front end. Don’t like to present them :)

    Asparagus. I rarely hit it quite right. But when I do... raw. In. My. Belly.
  • purplefizzypurplefizzy Member Posts: 505 Member Member Posts: 505 Member
    just_Tomek wrote: »
    mtaratoot wrote: »
    Lotus?

    Yeap, chips.


    Oven? Parchment?
  • just_Tomekjust_Tomek Member Posts: 8,944 Member Member Posts: 8,944 Member
    just_Tomek wrote: »
    mtaratoot wrote: »
    Lotus?

    Yeap, chips.


    Oven? Parchment?

    Oven @425 and watch them carefully.
    Silicone amazon mat, cause I find parchment might start to burn at high temps.
  • mtaratootmtaratoot Member Posts: 2,861 Member Member Posts: 2,861 Member
    Two days ago I skipped the artichoke. Yesterday I tried something different. I cut off the points, pulled of the lowermost leaves, and quartered them. I tossed them with olive oil, salt, dried chipotle, and garlic, and I put 'em on some parchment paper.

    8tehyfplpp9u.jpg

    In the oven 20 minutes. They were more than "half baked," and I turned them each onto their other cut side.

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    In for another eight minutes, and they sure look crispy.

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    Tasty, though! I was really surprised that the "choke" part (that fuzzy crap I usually scoop out after I eat the leaves and get just to the heart) kind of just melted into tasty goodness. Not fuzzy at all!

    ynoj0zdxli8y.jpg

    Next time (as in maybe today) I might just cut in half and leave cut-side down. I might shorten the roast time a little if I quarter them again. I think my patch might be mutating. I see some of the globe shaped flowers on main stalks that have elongated flowers lower down. Odd indeed. They all have a purple tinge on them, so I'm thinking the elongated ones are Violetto. It's possible, I suppose, that some are hybrids that seeded in since I do leave a few flowers to open each year. They are really pretty. Bees and hummingbirds love 'em. But I don't think there's room in the patch for new plants; they just keep getting BIGGER AND BIGGER so I divide them every few years.


  • acpgeeacpgee Member Posts: 4,949 Member Member Posts: 4,949 Member
    Ham and pea risotto garnished with some pea shoots I grew on the balcony. Hubby assembled a side of store bought roast peppers with mozarella.
    fjknwx1gyrj5.jpeg
  • acpgeeacpgee Member Posts: 4,949 Member Member Posts: 4,949 Member
    mtaratoot wrote: »
    Two days ago I skipped the artichoke. Yesterday I tried something different. I cut off the points, pulled of the lowermost leaves, and quartered them. I tossed them with olive oil, salt, dried chipotle, and garlic, and I put 'em on some parchment paper.

    In the oven 20 minutes. They were more than "half baked," and I turned them each onto their other cut side.

    In for another eight minutes, and they sure look crispy.

    Tasty, though! I was really surprised that the "choke" part (that fuzzy crap I usually scoop out after I eat the leaves and get just to the heart) kind of just melted into tasty goodness. Not fuzzy at all!

    Next time (as in maybe today) I might just cut in half and leave cut-side down. I might shorten the roast time a little if I quarter them again. I think my patch might be mutating. I see some of the globe shaped flowers on main stalks that have elongated flowers lower down. Odd indeed. They all have a purple tinge on them, so I'm thinking the elongated ones are Violetto. It's possible, I suppose, that some are hybrids that seeded in since I do leave a few flowers to open each year. They are really pretty. Bees and hummingbirds love 'em. But I don't think there's room in the patch for new plants; they just keep getting BIGGER AND BIGGER so I divide them every few years.

    Thanks for the tip about roasting. I am especially intrigued that the roasted choke was edible. Makes me tempted to try carciofa alla giudia which I love but have never attempted because I was daunted by trying to remove raw chokes before deep frying. This is a famous dish from Rome's Jewish ghetto.
  • AnnPT77AnnPT77 Member, Premium Posts: 15,096 Member Member, Premium Posts: 15,096 Member

    mtaratoot wrote: »
    (snip)

    Tasty, though! I was really surprised that the "choke" part (that fuzzy crap I usually scoop out after I eat the leaves and get just to the heart) kind of just melted into tasty goodness. Not fuzzy at all!
    (snip)


    Purely speculating, I wonder if the freshness of the artichoke might contribute to willingness of the "choke" to soften, i.e., maybe starting out less dried-out?
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