What seasonal food are you eating this month?
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You all are fancy, huh? Summer in the southeast ... watermelons galore.1
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watermelon and cantaloupe!
So yummy right now.
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Rhubarb, I stewed a load of it with cinnamon and baobab powder to add to greek yoghurt.1
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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
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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
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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
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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
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Strawberries. I can't get enough. I pile them on a spinach salad every dinner w/ a bit of balsamic vinegarette.0
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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
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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
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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
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