What seasonal food are you eating this month?
Replies
-
waiting for strawberries.
0 -
What turned me on to leeks + fennel (+ potatoes) is someone's (Julia Child's? can't recall) twist on Vichyssoise that added fennel. So good. Which reminds me of the other basic twist that I love, which is to add watercress, and that is something else you can get now and I need in my life, I love it so.
(http://blogs.denverpost.com/food/2012/08/10/julia-childs-cold-watercress-soup-recipe/13387/)
But now mostly I mix leek and fennel as seems appropriate -- sauteed with other spring veg or just together as a side or with eggs. I bet they'd be great in a quiche or savory pie, but I never bother, since I'm lazy.
Is fennel not available yet or just not something common in your groceries? I saw a bunch of it at Jewel on Sunday, so not just WF or the like here.0 -
lporter229 wrote: »I live in Ohio. Many of the restaurants around here are using fresh ramps, which are totally yummy. I think they are very popular in the Appalachia region of the country this time of year.
This weekend I intend to go hiking to check some known spots for Morel mushrooms, which should be popping up around now.
Later in the month the fresh strawberries should be out, which I like to stock up on for jam and shortcakes.
Our grocery stores have been featuring asparagus, which is in season, but I doubt their inventory is local.
Oooh...good reminder. I transplanted some ramps into my garden...not enough to harvest, but enough to tip me off when they are ready to be harvested. I just take a few from my secret patch in the woods because they are, sadly, being over-harvested according to what I have read.
My family found morels in Southern Michigan this past weekend, so yep, it's time to get cracking!
Sometimes the most satisfying foods are the ones that can be foraged, from morels and ramps to blackberries and mulberries. I also have to recommend another delicacy that you can find while you are out 'shrooming: nettles. Pick the tips this time of year (with gloves), cook them like spinach, and they are like an especially awesome version of spinach. A classic spring tonic green: one cup cooked gives you 42% calcium, 24% fiber (6g), 35% Vitamin A, 2.4 g protein, 297 mg potassium, and 12% magnesium.
***For more on spring tonics, here is an interesting paper from 1977; I saw a pharmaceutical chemist present at an American Chemical Society meeting a few years ago, and this was a paper he did as an undergrad. Spring tonics were crucial for folks living off of winter storage veg for months on end; and many of the plants listed here are at their most potent nutrition-wise in early spring before they are spent from flowering.
https://www.researchgate.net/publication/225190265_Ascorbic_acid_and_Vitamin_A_content_of_edible_wild_plants_of_Ohio_and_Kentucky
I have not tried fiddleheads as another poster mentioned above, but I have native ferns growing in my garden, currently in the fiddlehead stage, soooo.....hmmm.....2 -
lemurcat12 wrote: »What turned me on to leeks + fennel (+ potatoes) is someone's (Julia Child's? can't recall) twist on Vichyssoise that added fennel. So good. Which reminds me of the other basic twist that I love, which is to add watercress, and that is something else you can get now and I need in my life, I love it so.
(http://blogs.denverpost.com/food/2012/08/10/julia-childs-cold-watercress-soup-recipe/13387/)
But now mostly I mix leek and fennel as seems appropriate -- sauteed with other spring veg or just together as a side or with eggs. I bet they'd be great in a quiche or savory pie, but I never bother, since I'm lazy.
Is fennel not available yet or just not something common in your groceries? I saw a bunch of it at Jewel on Sunday, so not just WF or the like here.
Well, upon introspection, I realize 1) I did not grow up with it, 2) it has never caught my eye as a seed pack or a start, and 3) one of my great authorities on All Things Cultural in my academia years expressed a significant amount of hatred for it, so 4) it has just never been on my particular radar, despite seeing it referenced frequently in recipes I would enjoy making and eating. In fact, I have likely made recipes calling for fennel and probably just put in thyme and dill, which are *not* replacements, LOL!
I will have to go to the grocery and take a look, because now I am curious!1 -
our farmer's market moved from indoor to outdoor this past weekend, so looking forward to the change over in produce, too! and i just posted about this in another thread, but i tried the strawberry rhubarb crisp recipe from confessions of a fit foodie and it is so good...and it uses the rhubarb that is coming up in our yard as well as the maple syrup we make (just a bit) so i feel pretty good about the ingredients as far as a sweet treat goes!
(@Tiny_Dancer_in_Pink...sort of like pie)
0 -
Made a batch of Honeysuckle Jelly yesterday! Yummy!!0
-
This month (May) we enjoyed:
Lettuce
Swiss Chard
Dandelion greens
Scallions
Cherries
Strawberries
0 -
Nothing right now. Strawberries in season but at $6 a pint? No thanks.
If I find leeks I might make some potato leek soup.0 -
It's the first day of winter for me, and there are mandarins everywhere so they are my default fruit at the moment.0
-
I will start with mine.
I am in South Europe, it's spring time now, and in spring we are having a lot of wild greens.
I guess it was a natural detox for our ancestors before word detox was even made
My spring favorites are:
Wild asparagus
Wild dandelion
We eat them both boiled, drained, mixed with hard boiled eggs and seasoned with salt, vinegar and olive oil.
Wild fennel & young fava/horse beans stew
Usually I would be eating artichoke hearts, although this year frost took them.
I eat normal food also
Only in spring I eat so manny wild plants
My absolutely favorite are asparagus and dandelion.
All that looks wonderful!!0 -
You all are fancy, huh? Summer in the southeast ... watermelons galore.1
-
watermelon and cantaloupe!
So yummy right now.
0 -
Rhubarb, I stewed a load of it with cinnamon and baobab powder to add to greek yoghurt.1
-
Right now, lots and lots of greens. Collards, chard, kale, arugula, lettuces, broccoli, strawberries. Also, radishes, carrots and beets. The cabbages and cauliflower are getting close as are the raspberries. Probably will start on those next week. The summer squash are starting to flower so may have some of those next week too.0
-
Only new thing here since my last post is that strawberries are in.
I do love it when I finally have rhubarb and strawberries at the same time, though.1 -
Strawberries0
-
My mini-garden is finally starting to produce. A couple Frosted Green Doctor's cherry tomatoes have ripened (very tasty), and this morning I picked a couple Thai eggplants to add to tonight's curry.
I've got Ping Tung eggplants that are almost ready for harvest and will be ideal for stir fry and grilling, and a Mitoyo eggplant I can't wait to get my hands on so I can make eggplant parm. Mitoyo is supposed to be one of the best-tasting large eggplants. It won't be ready for another couple of weeks.
Still waiting on my beefsteak toms - they're getting to be a good size, but there's not even a slight blush of red on them yet.0 -
My husband just picked a few pints of juneberries from our tree. They are super sweet and tasty. I am going to make muffins with them tonight.0
-
Strawberries
My zucchini plants are flowering. It won't be long for zucchini muffins and stir fry0 -
My mini-garden is finally starting to produce. A couple Frosted Green Doctor's cherry tomatoes have ripened (very tasty), and this morning I picked a couple Thai eggplants to add to tonight's curry.
I've got Ping Tung eggplants that are almost ready for harvest and will be ideal for stir fry and grilling, and a Mitoyo eggplant I can't wait to get my hands on so I can make eggplant parm. Mitoyo is supposed to be one of the best-tasting large eggplants. It won't be ready for another couple of weeks.
Still waiting on my beefsteak toms - they're getting to be a good size, but there's not even a slight blush of red on them yet.
I see people mentioning eggplant parm, but I've never heard of it - can you please tell me what it is?
I've tried to google it, but I am note sure if I found the right thing - is it short for Parmigiana or Eggplant Parmesan?
I've just heard of these two versions of eggplants, so exited that you have them in your garden!
I have planted Black Beauty Eggplant which is dominate variety here and Prosperosa Eggplant (for the first year).0 -
I'm really enjoying nectarines and strawberries right now!
I can't wait for the sweet Michigan cherry season! It's almost here!1 -
They are edible and tasty. But remember, if you pick the flower you won't get fruit. But as anyone who has every grown zucchini knows one plant can yield a LOT of fruit. Eating the flowers is a great way to prevent zucchini burnout. 1 -
We got our first summer squash of the season yesterday. A grey zucchini. And the wild raspberries are starting to turn red so the race is on to see how many we get before the birds and critters eat them all.1
-
Strawberries. I can't get enough. I pile them on a spinach salad every dinner w/ a bit of balsamic vinegarette.0
-
Nothing right now. Strawberries in season but at $6 a pint? No thanks.
If I find leeks I might make some potato leek soup.
I need you to live down the street from me...I would totally share the, oh, 20 lbs or so of leeks that I have stuffed in the bottom of my back-up fridge, after getting all 3 of my gardens harvested!! Holy crap can those things overwinter.
I foolishly ripped out my strawberry beds last year and now am regretting it.1 -
had some asparagus and Brussels sprouts1
-
Need2Exerc1se wrote: »
They are edible and tasty. But remember, if you pick the flower you won't get fruit. But as anyone who has every grown zucchini knows one plant can yield a LOT of fruit. Eating the flowers is a great way to prevent zucchini burnout.
I will pick the male blossoms (the ones that don't have the little baby squash at the base of the bloom; males will also have an, *ahem*, "stamen") and stuff them with ricotta or chevre and herbs, and fry them. If it has a "baby bump" it is left to develop into squash. I normally have so many male blossoms, I have enough to keep me entertained for culinary purposes and plenty left for fertilization.0 -
@lemurcat12 I found both Florence fennel (for the bulbs) and herb fennel (bronze) to put in my garden, so will be playing around with it this year. Also, they seem to carry it at the stores I shop at--I have just never noticed it before. Now that I have noticed it, I will see if I can figure out something to do with it. 0
-
My mini-garden is finally starting to produce. A couple Frosted Green Doctor's cherry tomatoes have ripened (very tasty), and this morning I picked a couple Thai eggplants to add to tonight's curry.
I've got Ping Tung eggplants that are almost ready for harvest and will be ideal for stir fry and grilling, and a Mitoyo eggplant I can't wait to get my hands on so I can make eggplant parm. Mitoyo is supposed to be one of the best-tasting large eggplants. It won't be ready for another couple of weeks.
Still waiting on my beefsteak toms - they're getting to be a good size, but there's not even a slight blush of red on them yet.
I see people mentioning eggplant parm, but I've never heard of it - can you please tell me what it is?
I've tried to google it, but I am note sure if I found the right thing - is it short for Parmigiana or Eggplant Parmesan?
I've just heard of these two versions of eggplants, so exited that you have them in your garden!
I have planted Black Beauty Eggplant which is dominate variety here and Prosperosa Eggplant (for the first year).
Eggplant Parmesan and Parmigiana refer to the same type of dish, it's just that some use the Italian word for Parmesan. My version isn't quite the traditional version - I prefer not to fry the eggplant, but to bake it instead. You could easily call it a lasagna where I sub sliced eggplant for the pasta. I always liked that way better, even when I wasn't being diet-conscious.
BTW, can confirm that the Chao Praya eggplants are perfect for spicy curries, though I did a more Indian-style curry than Thai. So convenient not having to do anything to them to get rid of bitterness. Didn't even peel them, just cut in eighths (mine were on the big side) and threw them in the curry sauce to simmer.1
This discussion has been closed.
Categories
- All Categories
- 1.4M Health, Wellness and Goals
- 393.6K Introduce Yourself
- 43.8K Getting Started
- 260.3K Health and Weight Loss
- 175.9K Food and Nutrition
- 47.5K Recipes
- 232.5K Fitness and Exercise
- 430 Sleep, Mindfulness and Overall Wellness
- 6.5K Goal: Maintaining Weight
- 8.5K Goal: Gaining Weight and Body Building
- 153K Motivation and Support
- 8K Challenges
- 1.3K Debate Club
- 96.3K Chit-Chat
- 2.5K Fun and Games
- 3.8K MyFitnessPal Information
- 24 News and Announcements
- 1.1K Feature Suggestions and Ideas
- 2.6K MyFitnessPal Tech Support Questions