For the love of Produce...
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skelterhelter wrote: »I've really been loving brussel sprouts lately! Roasted in a pan with a little bit of oil, garlic, salt and pepper. It gets a little crispy and charred. Sometimes I drizzle with balsamic glaze. So delicious! I also really love tomatoes, green onions, butter lettuce, carrots, sugar snap peas, bell peppers, and butternut squash. I've never really cared for radishes, but maybe I need to try it a different way? I'm just not a fan of the raw stuff.
I've been on a brussel sprout kick too lately. I'd never made them until a month ago and discovered how good they are roasted with a little olive oil, balsamic vinegar, and spices!
As far as radish, I recently sliced up a Daikon radish and added it to stir fries. I've never tried it but have read of roasting regular radishes like you would do with baby potatoes. I personally don't think radishes have much flavor, though homegrown ones come out spicier.1 -
My question:
Got a love affair of your own with the veggie realm?
Too many to count! Current favorites: Beets (golden are my favorite), green beans and artichokes
What is the vegetable you love introducing to nonveggie-loving friends?
Brussels Sprouts (roasted with olive oil, salt and pepper)
What new-to-you veggie are you surprised that you like?
Turnip
How do you boost nutrition in meals/recipes with innovative veggie additions?
Adding bean or alfalfa sprouts to foods and salads..great on sandwiches.
Are you doing cool stuff with jackfruit? Spiralizing celerac?
I.......Have no idea what either of these are unless celrac is celery or celeriac misspelled?
What preparation method changed your mind about a particular vegetable/fruit?
Roasting. It makes boring vegetables like cauliflower and broccoli and carrots SOOOOO TASTY!
My recent obsession is this sauce I make (like a very chunky putanesca) with olives, cherry tomatoes, garlic and onions...a squeeze of fresh lemon juice and a little olive oil, salt and pepper. I let that simmer and get happy on one side of the pan while cooking my fish (lately it's baramundi and salmon) on the other. NOM NOM NOM1 -
Celeriac is celery root. Tastes like celery but texture more like a daikon radish. Can be eaten raw in slaw, spiralized or grated.
My seasonal favourites are the earthy tasting vegetables. Roasted green artichokes. Steamed globe artichokes dipped in vinaigrette. Though next time I a might try making a hollandaise for globe artichokes.
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Whoops. I mean roasted grean asparagus and steamed globe artichokes.1
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maureenseel1984 wrote: »
Lemon butter is a good idea. Less work than hollandaise. We normally just have vinaigrette I was thinking something buttery might make nice change.0 -
List of Crop Plants Pollinated by Bees
Bees don't need to pollinate every single crop, but here is just a brief list of some of the foods we would lose if all our bees continue to perish:
Apples
Mangos
Rambutan
Kiwi Fruit
Plums
Peaches
Nectarines
Guava
Rose Hips
Pomegranites
Pears
Black and Red Currants
Alfalfa
Okra
Strawberries
Onions
Cashews
Cactus
Prickly Pear
Apricots
Allspice
Avocados
Passion Fruit
Lima Beans
Kidney Beans
Adzuki Beans
Green Beans
Orchid Plants
Custard Apples
Cherries
Celery
Coffee
Walnut
Cotton
Lychee
Flax
Acerola – used in Vitamin C supplements
Macadamia Nuts
Sunflower Oil
Goa beans
Lemons
Buckwheat
Figs
Fennel
Limes
Quince
Carrots
Persimmons
Palm Oil
Loquat
Durian
Cucumber
Hazelnut
Cantaloupe
Tangelos
Coriander
Caraway
Chestnut
Watermelon
Star Apples
Coconut
Tangerines
Boysenberries
Starfruit
Brazil Nuts
Beets
Mustard Seed
Rapeseed
Broccoli
Cauliflower
Cabbage
Brussels Sprouts
Bok Choy (Chinese Cabbage)
Turnips
Congo Beans
Sword beans
Chili peppers, red peppers, bell peppers, green peppers
Papaya
Safflower
Sesame
Eggplant
Raspberries
Elderberries
Blackberries
Clover
Tamarind
Cocoa
Black Eyed Peas
Vanilla
Cranberries
Tomatoes
Grapes
Almost half of bee colonies in the US have collapsed! Pesticides seem to be the main reason...organic produce is the way to go I'm thinking.
WHAT!?!?! I am getting some beehive next week!!!2 -
I love celeriac.
I have a bunch of vegetables ready to pick -- been trying to keep up with my herbs for a while, and now have sorrel and chard looking good, lots of green beans, a few tomatoes, some peppers of various kinds, and eggplant almost ready. This in addition to my weekly farm box, so I have to get creative.1 -
I love celeriac.
I have a bunch of vegetables ready to pick -- been trying to keep up with my herbs for a while, and now have sorrel and chard looking good, lots of green beans, a few tomatoes, some peppers of various kinds, and eggplant almost ready. This in addition to my weekly farm box, so I have to get creative.
Panzanella is a really yummy way to use up things like the eggplant and tomatoes. https://www.foodnetwork.com/recipes/ina-garten/panzanella-recipe-19443171 -
Lemon butter is a good idea. Less work than hollandaise. We normally just have vinaigrette I was thinking something buttery might make nice change.
Not that it's remotely healthy, but Ina Garten makes a STUPID EASY hollandaise sauce. We always have Eggs Benedict for Christmas breakfast...and this recipe makes life so much easier. Just be sure the butter is good and hot and add very slowly so you don't scramble your egg.
https://www.foodnetwork.com/recipes/ina-garten/roasted-asparagus-with-hollandaise-recipe-1920929
You can also add some tarragon for a Bernaise sauce (NOM NOM NOM)
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I love celeriac.
I have a bunch of vegetables ready to pick -- been trying to keep up with my herbs for a while, and now have sorrel and chard looking good, lots of green beans, a few tomatoes, some peppers of various kinds, and eggplant almost ready. This in addition to my weekly farm box, so I have to get creative.
I cant wait for the end of the summer squash harvest and tomatoes...... ratatouille.... mmmmm... something about the last flush of tomatoes... always MUCH sweeter!3 -
maureenseel1984 wrote: »Lemon butter is a good idea. Less work than hollandaise. We normally just have vinaigrette I was thinking something buttery might make nice change.
Not that it's remotely healthy, but Ina Garten makes a STUPID EASY hollandaise sauce. We always have Eggs Benedict for Christmas breakfast...and this recipe makes life so much easier. Just be sure the butter is good and hot and add very slowly so you don't scramble your egg.
https://www.foodnetwork.com/recipes/ina-garten/roasted-asparagus-with-hollandaise-recipe-1920929
You can also add some tarragon for a Bernaise sauce (NOM NOM NOM)
Yeah, blender hollandaise is life-changing, fussiness-wise.
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We made some asian salads tonight to go with some warmed up batch cooked Indonesian rendang. These salads were both great.
https://pantryno7.com/ippudo-cucumber-salad/
I replaced the fish sauce some with instant dashi powder. This is a copycat salad for Japanese restaurant Ippudo, where it is more likely it gets it's fishy umami hit from bonito powder rather than SE Asian fish sauce.
https://pisangsusu.com/442-lalab-with-tomato/
I skipped the oil in the dressing as I didn't think it needed it. It is important to use sambal trassi (=terassi), an Indonesian chilli paste containing fermented shrimp. If you've only got a more conventional hot sauce, add a little ground up Chinese dried shrimp, Indonesian trassi paste (be careful, a tiny bit of this fermented shrimp paste goes a long way) or a dash of SE Asian fish sauce to add a little fishy funk. It's also important to use a sweet syrupy soy such Indonesian ketjap manis.2 -
I've made the Serious Eats version of blender hollandaise (they use an immersion blender) but found the sauce too runny for some applications and ended up returning it au bain marie to warm up further over the stove. However, as a dipping sauce for artichokes the thinner texture would probably be ideal.0
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List of Crop Plants Pollinated by Bees
Huge list of awesome here
Almost half of bee colonies in the US have collapsed! Pesticides seem to be the main reason...organic produce is the way to go I'm thinking.
Critical little buzzers.
Haven’t planted for them yet but did plant milkweek for the monarchs!2 -
skelterhelter wrote: »I've really been loving brussel sprouts lately! Roasted in a pan with a little bit of oil, garlic, salt and pepper. It gets a little crispy and charred. Sometimes I drizzle with balsamic glaze. So delicious! I also really love tomatoes, green onions, butter lettuce, carrots, sugar snap peas, bell peppers, and butternut squash. I've never really cared for radishes, but maybe I need to try it a different way? I'm just not a fan of the raw stuff.
Roasted radish and turnip in lemon garlic butter changed my relationship to radishes.
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purplefizzy wrote: »List of Crop Plants Pollinated by Bees
Huge list of awesome here
Almost half of bee colonies in the US have collapsed! Pesticides seem to be the main reason...organic produce is the way to go I'm thinking.
Critical little buzzers.
Haven’t planted for them yet but did plant milkweek for the monarchs!
If I had a garden, I'd be planting for them too:))
and instigating that bee hive like @psychod787 proposed....
Can you all imagine a life without veggies?
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I've made the Serious Eats version of blender hollandaise (they use an immersion blender) but found the sauce too runny for some applications and ended up returning it au bain marie to warm up further over the stove. However, as a dipping sauce for artichokes the thinner texture would probably be ideal.
Im an expert hollandaise on the stove maker. I used a bowl on top of a boiling pot of water to slow cook. I use the following recipe:
1 pat butter
2-3 egg yolks
Juice from one lemon
Salt and pepper
Tobasco sauce (I add a lot but add to flavor if you want)
I melt the butter on the oven ahead of time. After add the other ingredients constantly stirring with a fork. It’s ok if your sauce is too think...simply add a tiny bit of water and mix until you get the right consistency
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I've made the Serious Eats version of blender hollandaise (they use an immersion blender) but found the sauce too runny for some applications and ended up returning it au bain marie to warm up further over the stove. However, as a dipping sauce for artichokes the thinner texture would probably be ideal.
Im an expert hollandaise on the stove maker. I used a bowl on top of a boiling pot of water to slow cook. I use the following recipe:
1 pat butter
2-3 egg yolks
Juice from one lemon
Salt and pepper
Tobasco sauce (I add a lot but add to flavor if you want)
I melt the butter on the oven ahead of time. After add the other ingredients constantly stirring with a fork. It’s ok if your sauce is too think...simply add a tiny bit of water and mix until you get the right consistency
Interesting that you use relatively little butter to eggs compared to most recipes. Will give this a try.0 -
Interesting that you use relatively little butter to eggs compared to most recipes. Will give this a try.[/quote]
Too much butter in it has always made me feel sick. You just have to whisk it constantly when heating up to avoid a scrambled egg effect. It will thicken up a bit more, but if it’s too think simply add a tiny (less than teaspoon) of water in and mix...keep adding water to get it to the consistency you want.2
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