For the love of Produce...
Replies
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I know it's more of a fall staple, but lately I've been loving roasted red and golden beets with sweet potato and brussels sprouts. So yummy!3
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Latest test batch, #produceLifeproject
ETA:
Variation inspiration here- https://honest-food.net/preserving-lemons/
I’ve done mine previously in olive oil with star anise, Chinese cinnamon, peppercorns, garlic.
These batches all in lemon juice, with the spices as labeled (based on article.)
The ‘lemon salt’ is just the rind from the ‘juicer lemons’ from the preservation project, zested and dried and combined with pink salt. I use it when I make my coffee rub.2 -
Broth based spring meal!
Starring: spiralized Daikon - forgot how much I love this in broth-based bowls. (I prefer it to shirataki in most cases. Most, but not all)
Giant bowls of veggie-heavy goodness last night, served buffet style-
Bone broth, screaming hot, ladled over bowls of veggies (spiralized daikon and golden beet, roasted kabocha cubes, roasted marinated oyster mushrooms) with shredded pulled chicken (the chicken bones used to make the bone broth), topped with chopped herbs (cilantro, mint), dry-toasted finely chopped peanuts, and herb-lime slurry drizzled over (lime juice and mint/cilantro stems from the herbs, whizzed in blender.)
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Chayote and poblano peppers are my favorite! I’ve been using purple potatoes more lately though😊2
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just_Tomek wrote: »Holy *kitten*. Massive respect for all that work.
Therapy right now, kitchen is. Without exercise abilities, I've gotta do SOMETHING.
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Sanriohippie wrote: »Chayote and poblano peppers are my favorite! I’ve been using purple potatoes more lately though😊
What are the crunchy looking brown toppings?0 -
purplefizzy wrote: »Broth based spring meal!
Starring: spiralized Daikon - forgot how much I love this in broth-based bowls. (I prefer it to shirataki in most cases. Most, but not all)
Giant bowls of veggie-heavy goodness last night, served buffet style-
Bone broth, screaming hot, ladled over bowls of veggies (spiralized daikon and golden beet, roasted kabocha cubes, roasted marinated oyster mushrooms) with shredded pulled chicken (the chicken bones used to make the bone broth), topped with chopped herbs (cilantro, mint), dry-toasted finely chopped peanuts, and herb-lime slurry drizzled over (lime juice and mint/cilantro stems from the herbs, whizzed in blender.)
You're amazing! Love your ideas, now where to find time? And some of the ingredients too, lol, if I'm completely honest. Looks delicious, all of your pictures!0 -
purplefizzy wrote: »Broth based spring meal!
Starring: spiralized Daikon - forgot how much I love this in broth-based bowls. (I prefer it to shirataki in most cases. Most, but not all)
Giant bowls of veggie-heavy goodness last night, served buffet style-
Bone broth, screaming hot, ladled over bowls of veggies (spiralized daikon and golden beet, roasted kabocha cubes, roasted marinated oyster mushrooms) with shredded pulled chicken (the chicken bones used to make the bone broth), topped with chopped herbs (cilantro, mint), dry-toasted finely chopped peanuts, and herb-lime slurry drizzled over (lime juice and mint/cilantro stems from the herbs, whizzed in blender.)
You're amazing! Love your ideas, now where to find time? And some of the ingredients too, lol, if I'm completely honest. Looks delicious, all of your pictures!
Thank you, it means a lot that you find inspiration. There are always easier ways to work in the same flavor profiles... right now I have more time than money, and a few life things mean that I’m pouring all of my energy into my cooking.
Also, I don’t have kids or a partner to have to account for- so I get to just play right now, haunt the ethnic groceries, and I recognize that I’m in an unusual position. I live in a GREAT produce-sourcing area, and I don’t have other taste buds to have to please...4 -
I love this thread. So many foods that look amazing.1
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Today’s haul.
Countertop includes:
Taro (going to spiralize)
Cherimoya (sale, 4$/lb!!)
Dragon fruit
Avos
Sweet onions (because ya always need an onion)
Pears
Ginger (I drink a ton of fresh ginger tea)
Limes
Fridge produce breakdown:
Herbs in jars
More avos (ripe ones, holding)
Kale (so beautiful!! Better than a bouquet.)
Giant jicama
Boxes of spinach and spring mix
Drawer1: golden beet, sweet peas, red bell, Easter egg radish, Persian cukes, fennel
Drawer2: Korean radish, king oyster shrooms
Drawer3: celeriac, giant golden beets for spiralizing, red beets, chayote squash
Door:
-pickled daikon/carrot
-sundried tomatoes in OO
-chopped garlic in OO
-homemade kraut
I feel SO produce rich right now.
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Leeks!! For the love of god, eat more leeks!!0
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Thanks to this thread I bought some jicama and prepped it for the first time. An amazing snacking vegetable and my kids love it. I am a varied produce eater but sometimes its nice to be encouraged outside of one's normal routine.2
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Thanks to this thread I bought some jicama and prepped it for the first time. An amazing snacking vegetable and my kids love it. I am a varied produce eater but sometimes its nice to be encouraged outside of one's normal routine.
I made jicama fries last summer. They were good but weird. Brain kept saying ‘French fry’ and mouth kept saying ‘fun new thing!!’
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just_Tomek wrote: »Thanks to this thread I bought some jicama and prepped it for the first time. An amazing snacking vegetable and my kids love it. I am a varied produce eater but sometimes its nice to be encouraged outside of one's normal routine.
If you get a really large diameter one, slice it real think and you can use it as a "taco shell". Bendy and does not break apart. Also how I like my woman lol
Now I know what I’m gonna do with the monster jicama in fridge.
Carnitas will get a new vehicle!
*Goes off to stretch...*
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just_Tomek wrote: »Thanks to this thread I bought some jicama and prepped it for the first time. An amazing snacking vegetable and my kids love it. I am a varied produce eater but sometimes its nice to be encouraged outside of one's normal routine.
If you get a really large diameter one, slice it real think and you can use it as a "taco shell". Bendy and does not break apart. Also how I like my woman lol/quote]
This scares me. (
)1 -
just_Tomek wrote: »Back on topic, I am so in love lately with roasted okra. I dont know why but I prefer to roast from frozen rather than fresh. Dump a whole 300g bag onto a tray and roast. Dump another 300g broccoli and another cauliflower on another tray and roast. Toss all that with 200g FF cottage cheese and 1kg of food for 500cal is done.
Is there a difference in texture between the frozen and fresh. I love Okra in all forms, but my husband finds it too slimy. I had roasted okra for the first time last week and I loved, but he liked it as well. Wondering if I try to recreate if there are any tricks to keep the slime to a minimum.0 -
just_Tomek wrote: »Back on topic, I am so in love lately with roasted okra. I dont know why but I prefer to roast from frozen rather than fresh. Dump a whole 300g bag onto a tray and roast. Dump another 300g broccoli and another cauliflower on another tray and roast. Toss all that with 200g FF cottage cheese and 1kg of food for 500cal is done.
Okra novice. I feel like you mentioned somewhere what seasonings you like on it but can’t find.
I have holes in my brain.
Any suggestions beyond ‘S/P/OO spray?’
Does it lend itself to any spices particularly well?
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Spring.
Sweet peas, shaved.
I lack the patience to do this myself but LOVE what it does to them. Had a prep chef so got to indulge!
Other current faves:
Celeriac- spiralized, blanched/shocked, tossed with sesame oil/lime/soy dressing. Used it as a chilled noodle base, with spiralized daikon, for ‘not vermicelli’ lemongrass pork bowls.
Taro- Spiralized and cooked in hot bone broth (good), cubed and roasted (amazing), shaved and turned into chips (in oven now.)
Giant Dino Kale & cabbage leaves- Steamed very lightly, and layered atop nori, rice paper wrappers, and soy wrappers in the way one might use rice or vermicelli, then topped with fillings (avo, roasted mushrooms, shredded tofu, pork) and rolled (faux sushi and fresh rolls)1 -
just_Tomek wrote: »purplefizzy wrote: »
Spring.
Sweet peas, shaved.
I lack the patience to do this myself but LOVE what it does to them. Had a prep chef so got to indulge!
Other current faves:
Celeriac- spiralized, blanched/shocked, tossed with sesame oil/lime/soy dressing. Used it as a chilled noodle base, with spiralized daikon, for ‘not vermicelli’ lemongrass pork bowls.
Taro- Spiralized and cooked in hot bone broth (good), cubed and roasted (amazing), shaved and turned into chips (in oven now.)
Giant Dino Kale & cabbage leaves- Steamed very lightly, and layered atop nori, rice paper wrappers, and soy wrappers in the way one might use rice or vermicelli, then topped with fillings (avo, roasted mushrooms, shredded tofu, pork) and rolled (faux sushi and fresh rolls)
Ever thought about moving to Mississauga?
Only every time you post dinner..
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just_Tomek wrote: »Back on topic, I am so in love lately with roasted okra. I dont know why but I prefer to roast from frozen rather than fresh. Dump a whole 300g bag onto a tray and roast. Dump another 300g broccoli and another cauliflower on another tray and roast. Toss all that with 200g FF cottage cheese and 1kg of food for 500cal is done.
Tried the frozen okra (on its own), like it! Out of curiousity, do you usually use whole or sliced frozen?
I like both, but find the whole ones undefinably more appealing, can't figure out why. "Whole Foods" bias? ( <== joking!). 1 -
Taro chip success!
Truth is that at first they came out not great. Dry but not crispy enough, and really flat tasting.
I re-crisped (stuck them in the hot but turned off oven) by lightly spraying with OO, and slathering in the ‘everyday’ seasoning I talk constantly about.
Now they are crave worthy.
I find that usually if I don’t like something baked/roasted/dried the first go round, it’s usually salvageable with a tiny bit of fat, more salt, and a second ‘firing.’2 -
Pickled Golden Beets with Chile & grapefruit...
https://www.splendidtable.org/recipes/pickled-golden-beets-with-chili-and-grapefruit
Used dried chile because out of fresh. Started the whole project because I needed beet scraps to add to the broth I'm making, had too many green kitchen scraps and not enough color. Broth is first batch of 'veggie scrap broth' as a part of my new zero kitchen waste obsession.
Added kombu, and ginger/garlic/onion/Chinese peppercorn/dried shiitake.
The bag o scraps is (I think) mostly fennel, daikon, kale and collard ribs, mint and cilantro stems, red bell top, golden beet scraps. It will definitely be... interesting.
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just_Tomek wrote: »purplefizzy wrote: »just_Tomek wrote: »purplefizzy wrote: »
Spring.
Sweet peas, shaved.
I lack the patience to do this myself but LOVE what it does to them. Had a prep chef so got to indulge!
Other current faves:
Celeriac- spiralized, blanched/shocked, tossed with sesame oil/lime/soy dressing. Used it as a chilled noodle base, with spiralized daikon, for ‘not vermicelli’ lemongrass pork bowls.
Taro- Spiralized and cooked in hot bone broth (good), cubed and roasted (amazing), shaved and turned into chips (in oven now.)
Giant Dino Kale & cabbage leaves- Steamed very lightly, and layered atop nori, rice paper wrappers, and soy wrappers in the way one might use rice or vermicelli, then topped with fillings (avo, roasted mushrooms, shredded tofu, pork) and rolled (faux sushi and fresh rolls)
Ever thought about moving to Mississauga?
Only every time you post dinner..
I could seriously use a food prepper lol
I should mention that my knife skills are not amazing. I chop onion by throwing it in the blender or processor and zapping a few times. *Rustic* is my specialty, if I can't mandoline it or otherwise shortcut. So as long as you are ok with imperfect brunoise, julinne, & batonette.. because my technical skils are sub-par, but my flavor profiles are 'inventive', 'brave' and occasionally accidentally genius. I make up in style points what I lack in technical mastery - or that's what I tell myself.2 -
purplefizzy wrote: »
Pickled Golden Beets with Chile & grapefruit...
https://www.splendidtable.org/recipes/pickled-golden-beets-with-chili-and-grapefruit
Used dried chile because out of fresh. Started the whole project because I needed beet scraps to add to the broth I'm making, had too many green kitchen scraps and not enough color. Broth is first batch of 'veggie scrap broth' as a part of my new zero kitchen waste obsession.
Added kombu, and ginger/garlic/onion/Chinese peppercorn/dried shiitake.
The bag o scraps is (I think) mostly fennel, daikon, kale and collard ribs, mint and cilantro stems, red bell top, golden beet scraps. It will definitely be... interesting.
Thank you for sharing the recipe! Do you know the purpose of wax paper over jars, I've never used that in pickling, @purplefizzy? Three dogs that love every fruit and vegetable that comes across my kitchen and compost for the remains is my way of dealing with that. But sounds like an awesome way to repurpose discards!0 -
just_Tomek wrote: »purplefizzy wrote: »just_Tomek wrote: »purplefizzy wrote: »just_Tomek wrote: »purplefizzy wrote: »
Spring.
Sweet peas, shaved.
I lack the patience to do this myself but LOVE what it does to them. Had a prep chef so got to indulge!
Other current faves:
Celeriac- spiralized, blanched/shocked, tossed with sesame oil/lime/soy dressing. Used it as a chilled noodle base, with spiralized daikon, for ‘not vermicelli’ lemongrass pork bowls.
Taro- Spiralized and cooked in hot bone broth (good), cubed and roasted (amazing), shaved and turned into chips (in oven now.)
Giant Dino Kale & cabbage leaves- Steamed very lightly, and layered atop nori, rice paper wrappers, and soy wrappers in the way one might use rice or vermicelli, then topped with fillings (avo, roasted mushrooms, shredded tofu, pork) and rolled (faux sushi and fresh rolls)
Ever thought about moving to Mississauga?
Only every time you post dinner..
I could seriously use a food prepper lol
I should mention that my knife skills are not amazing. I chop onion by throwing it in the blender or processor and zapping a few times. *Rustic* is my specialty, if I can't mandoline it or otherwise shortcut. So as long as you are ok with imperfect brunoise, julinne, & batonette.. because my technical skils are sub-par, but my flavor profiles are 'inventive', 'brave' and occasionally accidentally genius. I make up in style points what I lack in technical mastery - or that's what I tell myself.
Since I dont really know what any of these really mean, you are half fired.
Which is STILL 1/2 hired.
I love a good challenge.
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purplefizzy wrote: »
Pickled Golden Beets with Chile & grapefruit...
https://www.splendidtable.org/recipes/pickled-golden-beets-with-chili-and-grapefruit
Used dried chile because out of fresh. Started the whole project because I needed beet scraps to add to the broth I'm making, had too many green kitchen scraps and not enough color. Broth is first batch of 'veggie scrap broth' as a part of my new zero kitchen waste obsession.
Added kombu, and ginger/garlic/onion/Chinese peppercorn/dried shiitake.
The bag o scraps is (I think) mostly fennel, daikon, kale and collard ribs, mint and cilantro stems, red bell top, golden beet scraps. It will definitely be... interesting.
Thank you for sharing the recipe! Do you know the purpose of wax paper over jars, I've never used that in pickling, @purplefizzy? Three dogs that love every fruit and vegetable that comes across my kitchen and compost for the remains is my way of dealing with that. But sounds like an awesome way to repurpose discards!
As I read it, the waxed paper serves to weigh the beets so that they stay submerged into the brine, under the lid I think.
I packed my jars so tightly that they weren’t going anywhere, so I skipped it.
Plus they will get devoured before food safety becomes a risk.1 -
Fresh/green garbanzo beans, skillet blackened.
A first for me!2 -
purplefizzy wrote: »
Fresh/green garbanzo beans, skillet blackened.
A first for me!
And your review of these is . . . ?
TIA!0 -
purplefizzy wrote: »
Fresh/green garbanzo beans, skillet blackened.
A first for me!
And your review of these is . . . ?
TIA!
Meh. Interesting for novelty factor. The pods don’t pop open as easily as edamame and beans are less creamy. Still fun but not a likely repeat.2 -
just_Tomek wrote: »For all of you salad, spriralizer lovers out there, give yourself a favour and make a batch of chermoula. Make it, portion and freeze the rest. Make your salad, melt the chermoula so it is usable and toss. Best. Dressing. Evah.
I do this. Each portion is about a TBSP and I portion in ice cube trays. When frozen pop out and place in a ziplog back. Also great on fish.
1 TBSP cumin
3 garlic cloves minced
1/2 tsp salt
1 TBSP paprika
1 lemon juice
1 cup tightly packed cilantro/coriander chopped (stems and all)
0.5 cup parsley chopped (stems and all)
2 tbsp olive oil
water to desired consistency. I like my to be like heavy cream.
Blend everything in a blender.
2
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