For the love of Produce...

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Replies

  • Safari_Gal_
    Safari_Gal_ Posts: 1,461 Member
    just_Tomek wrote: »
    Playing with kale last night. Asian very green kale salad topped with miso cod fillet. Love it.

    pn7zc1lu5mxa.jpg

    Very green indeed! Beautiful and I bet very tasty!!

    I try, with kale.
    Oh, how I try.
    One salad remains in my mind, when I legit enjoyed it.
    Spinach I love.
    Kale, man - we have our issues.

    I keep trying!

    @purplefizzy how about baby kale?! 🌱Less bitter - close kin to spinach ☺️

    🤗
  • Safari_Gal_
    Safari_Gal_ Posts: 1,461 Member
    y2pht3mi8clf.jpeg

    Produce porn fam! Tonight is the great Harvest moon! Take a peak into the night sky tonight - brightest moon of the season!

    Re tonight’s moon 🌝 - historically there is an abundance of bright moonlight early in the evening, which was a traditional aide to farmers harvesting their summer-grown crops. Hence, it's called the 'Harvest' Moon. I like to think of the bounty of the crops - a night to begin the new season. I wax poetic. ☺️ Transformation...

    Went blackberry picking this morn - last of the berries of the season here on the east coast. Just pure and simple sun loved berries- so sweet - little bites of heaven. I thought the produce clan would enjoy...

    🤗

  • purplefizzy
    purplefizzy Posts: 594 Member
    just_Tomek wrote: »
    just_Tomek wrote: »
    Playing with kale last night. Asian very green kale salad topped with miso cod fillet. Love it.

    pn7zc1lu5mxa.jpg

    Very green indeed! Beautiful and I bet very tasty!!

    I try, with kale.
    Oh, how I try.
    One salad remains in my mind, when I legit enjoyed it.
    Spinach I love.
    Kale, man - we have our issues.

    I keep trying!
    Kale. Vile.

    50% the same word. That’s all I have to say!

    Allow me to try and change your mind. Maybe I will maybe I wont, but you most likely have ingredients in your house sans the vile devilish kale, so pick up a pack and give it a go.

    Get:
    300g chopped kale bag (organic whole foods here is about that) and cut it up into even smaller pieces
    1 tsp sesame oil
    1 tsp EVOO
    2 small garlic cloves and grate or crush them
    1 tsp grated fresh ginger
    pinch of salt / pepper

    Do:
    Combine all that in a big bowl, and massage and I mean like really try and choke that horrid kale, for about 2-3 minutes. You will see its starting to change colour and get softer and softer. Once soft and real dark now, set aside.

    Get:
    roast a large head of broccoli, chopped into bite size pieces (you might already have the in your fridge)
    1 avocado and slice / dice it
    1 tsp soy sauce
    1 tsp fish sauce
    2 tsp aged balsamic
    1 avocado and slice / dice it
    few sprigs chopped scallions green and white parts
    toasted sesame seeds, tsp would be fine

    Do:
    mix all that into the salad and let it sit for few minutes as you prep your protein.
    mix again and top of toasted sesame seeds

    Let me know who it goes.

    You know I’ll try this.
    May not happen till next week, because I’m on a ‘eat all the stuff in house before leaving’ pre-travel challenge (I’ve decided it’s a good excuse to force myself to take a grocery fast. I spend WAY too much on ingredients and I totally hoard stuff like 17 kinds of vinegar...

    Tonight If I can drag my exhausted (best way possible, from trails) self to The trough, its:

    Roasted squash (of course), spinach, super finely shredded fennel, tahini, avo, poached eggs. Or possibly just fried eggs.
  • purplefizzy
    purplefizzy Posts: 594 Member
    @just_Tomek

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    Well...partial success. I ate it and it tasted good, none of that garden dirt taste and bitterness I associate with Kale. But, the Asian influences are winners with me, every time, regardless. Not sure the texture is for me. Although, even softened by the marinade and rough handling it’s good ‘chew value’ i imagine Kale is massively high in fibre!

    I made only a quarter of the recipe and could only manage half the bowl,

    There is a major win there though. I’ve never liked the thought of roasted broccoli (or in fact any vegetable other than the typical Mediterranean onion, peppers, courgette, aubergine style combo).

    But I went with it, in the interests of properly testing the recipe. Total revelation to me! Can’t wait to do that again, with lemon zest probably! I’ll also give roasted cauliflower a go, maybe with cumin seeds, as that’s always horrified me too! 😂

    I’m glad I tried it and I won’t totally dismiss the idea of Kale in the future, so I think you did change my mind. Thank you!


    I’m a roast everything produce kinda girl- then I throw it over raw. Love the textures and how they play together.

    Happy roasting!
  • purplefizzy
    purplefizzy Posts: 594 Member
    y2pht3mi8clf.jpeg

    Produce porn fam! Tonight is the great Harvest moon! Take a peak into the night sky tonight - brightest moon of the season!

    Re tonight’s moon 🌝 - historically there is an abundance of bright moonlight early in the evening, which was a traditional aide to farmers harvesting their summer-grown crops. Hence, it's called the 'Harvest' Moon. I like to think of the bounty of the crops - a night to begin the new season. I wax poetic. ☺️ Transformation...

    Went blackberry picking this morn - last of the berries of the season here on the east coast. Just pure and simple sun loved berries- so sweet - little bites of heaven. I thought the produce clan would enjoy...

    🤗


    God how I dream of real blackberries. The store ones can not TOUCH the ones I remember from growing up in the country.
  • Jelaan
    Jelaan Posts: 815 Member
    God how I dream of real blackberries. The store ones can not TOUCH the ones I remember from growing up in the country. [/quote]


    I remember wandering along country lanes as a child; picking and eating blackberries as we went on our walks. The taste of the store bought ones doesn't come close to the sun warmed and ripened ones that we picked.

  • Safari_Gal_
    Safari_Gal_ Posts: 1,461 Member
    edited September 2019
    fjh7bc61lall.jpeg


    Using my Grandmother-in-laws Roman pizza stone to make asparagus.... trials in roasting here...
    😇 🤫

    Buona salute e la vera ricchezza! 🇮🇹
    (Good health is true wealth!)


    Update: this may be the only way I roast vegetables from now on! I dry roasted and they came out sweet and just a little crispy!
    I was going to take a photo- but i ate them😬
  • Moi_Petite
    Moi_Petite Posts: 3 Member
    I try, with kale.
    Oh, how I try.
    One salad remains in my mind, when I legit enjoyed it.
    Spinach I love.
    Kale, man - we have our issues.

    I keep trying!

    It's so refreshing to find someone with the same view! lol :D

    I've tried with Kale, I really have. Give me anything, any other day and I'll eat it... but Kale... :#
  • purplefizzy
    purplefizzy Posts: 594 Member
    fjh7bc61lall.jpeg


    Using my Grandmother-in-laws Roman pizza stone to make asparagus.... trials in roasting here...
    😇 🤫

    Buona salute e la vera ricchezza! 🇮🇹
    (Good health is true wealth!)


    Update: this may be the only way I roast vegetables from now on! I dry roasted and they came out sweet and just a little crispy!
    I was going to take a photo- but i ate them😬

    Brilliant! Totally trying this.
    Maybe I can fall in love with my ancient pizza stone. Sans pizza.
  • trisH_7183
    trisH_7183 Posts: 1,486 Member
    [
    Have also discovered I enjoy batch made cabbage slaw in herby vinaigrette.

    Can you share recipe for the green crack sauce? Thank you.Pat in Oh
  • purplefizzy
    purplefizzy Posts: 594 Member
    trisH_7183 wrote: »
    [
    Have also discovered I enjoy batch made cabbage slaw in herby vinaigrette.

    Can you share recipe for the green crack sauce? Thank you.Pat in Oh

    Mine varies, but it’s usually:
    -1 bunch cilantro
    -1 bunch mint
    -ends and trimmings from green onions
    -some garlic
    -bunch of everyday seasoning (a savory blend, has salt)
    -enough white balsamic to blend

    I store the herbs in freezer, and add all herb scraps to the bag, I blend up a batch in high speed blender when I run out. It’s an easy way to get herby flavor and not waste stems or have to do a bunch of herb prep.

  • purplefizzy
    purplefizzy Posts: 594 Member
    7l09tbflupar.jpeg

    Not pretty, but delish. The usual roasted suspects, on a bed of Shredded cabbage and spinach. Rosemary walnut pesto thinned with white balsamic for dressing.
  • icemom011
    icemom011 Posts: 999 Member
    edited September 2019
    What would be the best way to store and preserve a large squash once i cut into it? I've been waiting for a new crop since last fall, and scored this beauty of Hubbard squash. I love it roasted, and can eat same roasted batch for a few days, but it doesn't keep long. So what can i do, best way to store? I would appreciate your ideas.ximcy4yysmx3.jpg

  • trisH_7183
    trisH_7183 Posts: 1,486 Member
    Thanks so much. Can’t have cilantro,but will find a replacement. I appreciate the
    good advice & great pictures. Pat in Oh
  • icemom011
    icemom011 Posts: 999 Member
    icemom011 wrote: »
    What would be the best way to store and preserve a large squash once i cut into it? I've been waiting for a new crop since last fall, and scored this beauty of Hubbard squash. I love it roasted, and can eat same roasted batch for a few days, but it doesn't keep long. So what can i do, best way to store? I would appreciate your ideas.ximcy4yysmx3.jpg

    To clarify, normally i would keep leftovers of uncooked squash in the fridge, but this one...is a bit too much for me to find space for. So is there other way? Freeze it? Does it change texture afterwards? I don't think i have ever grilled frozen squash. I mean, i cook with it, make curries, soups, but my absolute favorite way is to grill it.
  • acpgee
    acpgee Posts: 7,553 Member
    Fava shoot harvest, the third one since planting early August on the balcony.
    pvenuxg3l4xx.jpeg

  • purplefizzy
    purplefizzy Posts: 594 Member
    icemom011 wrote: »
    icemom011 wrote: »
    What would be the best way to store and preserve a large squash once i cut into it? I've been waiting for a new crop since last fall, and scored this beauty of Hubbard squash. I love it roasted, and can eat same roasted batch for a few days, but it doesn't keep long. So what can i do, best way to store? I would appreciate your ideas.ximcy4yysmx3.jpg

    To clarify, normally i would keep leftovers of uncooked squash in the fridge, but this one...is a bit too much for me to find space for. So is there other way? Freeze it? Does it change texture afterwards? I don't think i have ever grilled frozen squash. I mean, i cook with it, make curries, soups, but my absolute favorite way is to grill it.

    I do think it changes texture if you try to treat it as raw. The water content means little crystals form and then melt. Leaving holes. Texture less optimal, IMO.

    I second Tom’s opinion to cook then freeze.
    I find cleaned wrapped raw squash will keep fine in fridge for 1-2 weeks. Roasted squash tends to hold for me in fridge for a week, but I re-roast a bit before eating.
    If it’s massive, I would: roast the large part, then purée 1/2 and freeze (later I’d thin that into soup), store 1/2 of roasted portion in fridge, and keep some raw in big chunks and wrapped in fridge.
  • purplefizzy
    purplefizzy Posts: 594 Member
    acpgee wrote: »
    Fava shoot harvest, the third one since planting early August on the balcony.
    pvenuxg3l4xx.jpeg

    Are you making salads? Or what with?
  • PAPYRUS3
    PAPYRUS3 Posts: 13,259 Member
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    Just saw this today....Farmed in Miami and selling for $50 each! That's a lot of avocado toast...