For the love of Produce...
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I'm visiting a Farmers' Market this afternoon (Thursday 12-5 go figure) and have high hopes for a nice fresh weekend off it
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I went to our state-wide (state capital) farmers' market today. I didn't buy a lot, because I stay pretty stocked up from the multiple routine local ones, but it's always fun to see the prepared products on offer from all over the state (baked goods, condiments, jams & vinegars, seasoned salt, etc.).
However, I was happy to pick up a couple of boxes of nice-looking fresh berries (couldn't decide between blackberries and black raspberries, so I bought both
), aaaaannnnnd this was the first time this Fall I've seen my very favorite kind of Winter squash.
It's an heirloom variety, a poor keeper, but very meaty, neither dry not watery, and with a sweet, rich flavor. The last couple of years, I've frozen enough (roasted, mashed) to last for most of the year (maybe 25ish 2-cup bowls?). I'll be able to get more of it locally this Fall; these are big, so 2 is about all I can fit in the oven tidily at once, and I needed to carry these heavy puppies quite a ways to the car
. (Usually called something like "Sweet Banana", but it varies.)
Uses: Eat simply as a side (usually with some white miso mixed in, but occasionally topped with pear-cinnamon vinegar), make soups (thin with broth or tomatoes, puree with toasted nuts or seeds, season (extra nice with smoked peppers)), layer with lasagna noodles and ricotta, make into patties (especially with fresh sage and onions) and fry . . . .). Yum.
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In for the food porn!
Seriously - between this and the volume eaters thread, I've been awakened to a whole new world of veggie goodness.2 -
Just saw this today....Farmed in Miami and selling for $50 each! That's a lot of avocado toast...
@PAPYRUS3 - wow!! All i can think about of how many avocados go mushy and brown in my house before I can eat them!
These would be very expensive mushy brown avocados by the time I got to them. 🤗 a beautiful feat of nature though indeed!!2 -
I went to our state-wide (state capital) farmers' market today. I didn't buy a lot, because I stay pretty stocked up from the multiple routine local ones, but it's always fun to see the prepared products on offer from all over the state (baked goods, condiments, jams & vinegars, seasoned salt, etc.).
However, I was happy to pick up a couple of boxes of nice-looking fresh berries (couldn't decide between blackberries and black raspberries, so I bought both ), aaaaannnnnd this was the first time this Fall I've seen my very favorite kind of Winter squash.
It's an heirloom variety, a poor keeper, but very meaty, neither dry not watery, and with a sweet, rich flavor. The last couple of years, I've frozen enough (roasted, mashed) to last for most of the year (maybe 25ish 2-cup bowls?). I'll be able to get more of it locally this Fall; these are big, so 2 is about all I can fit in the oven tidily at once, and I needed to carry these heavy puppies quite a ways to the car . (Usually called something like "Sweet Banana", but it varies.)
Uses: Eat simply as a side (usually with some white miso mixed in, but occasionally topped with pear-cinnamon vinegar), make soups (thin with broth or tomatoes, puree with toasted nuts or seeds, season (extra nice with smoked peppers)), layer with lasagna noodles and ricotta, make into patties (especially with fresh sage and onions) and fry . . . .). Yum.
@AnnPT77 - very cool!!! Ps - I support your berry hoarding 😉
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purplefizzy wrote: »
With the bigger harvests with first and second crops I was sauteeing like spinach. I am using smaller late crops to add crunch to cheese sandwiches. When the fava beans stop growing back I will grow some pea shoots which I prefer in salads. Fava shoots were interesting, but I prefer the sweetness of pea shoots.1 -
Safari_Gal_ wrote: »
Just saw this today....Farmed in Miami and selling for $50 each! That's a lot of avocado toast...
@PAPYRUS3 - wow!! All i can think about of how many avocados go mushy and brown in my house before I can eat them!
These would be very expensive mushy brown avocados by the time I got to them. 🤗 a beautiful feat of nature though indeed!!
I monitor avocados and put them in the fridge just a hair shy of ‘totally ripe.’ They hold super well in the fridge, after a week or so the peels will discolor and get a little leathery looking, but the flesh is still perfect.
I do most of my shopping on foot, and I’m a bit insane about time management and avoiding food waste, so figuring out how to get produce to ‘hold’ is basically a hobby 5 -
Pea shoots, sunflower shoots, mixed cherry tomatoes, and some cute little pointy spicy yellow peppers, all from the farmers market, with a little white wine vinegar, sea salt, and fresh-ground black pepper. Also bought a box of mixed-type baby eggplants, some regular tomatoes, feta cheese horseradish spread, a couple more of that big heirloom winter squash, and a DavePop (frozen coconut milk bar with very creamy texture (but no cream), turmeric ginger flavor this time: so good!). When I got home, my neighbor had left bags on my back doorknob with more tomatoes, and fresh peaches.
I'm rich!
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just_Tomek wrote: »Shrimp salad anyone? This is usually made with those fake crab sticks, surimi, but why bother with fake when you can have shrimp. All of this clocked in at 750g of food for just about 250cal.
Would totally wrap this into sloppy hand rolls in toasted nori or with soy paper. Yum!1 -
purplefizzy wrote: »
With the bigger harvests with first and second crops I was sauteeing like spinach. I am using smaller late crops to add crunch to cheese sandwiches. When the fava beans stop growing back I will grow some pea shoots which I prefer in salads. Fava shoots were interesting, but I prefer the sweetness of pea shoots.
Shoots and sprouts a recent fave for me, I agree on the pea shoots and am also loving some of the fancy newer-to-shelves-here ones like micro arugula, broccoli sprouts, and sunflower sprouts.
I totally failed to sprout quinoa, gross moldy mess.
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just_Tomek wrote: »purplefizzy wrote: »just_Tomek wrote: »Shrimp salad anyone? This is usually made with those fake crab sticks, surimi, but why bother with fake when you can have shrimp. All of this clocked in at 750g of food for just about 250cal.
Would totally wrap this into sloppy hand rolls in toasted nori or with soy paper. Yum!
Nahhhhhh that would not work very well. Not without a lettuce in there to catch the moisture before the nori gets wet. But with lettuce, totally doable. But I prefer to stand there with a tub of this on in my kitchen telling myself that this is my last spoon, watching half of it disappear lol
I’m on board with spoon to face style.
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Dinner party at my place. Starter of bagna cauda and a little ranch because I was warned than one guest was bringing her picky eater husband whom I suspected might be anchovy averse.
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Massive Produce binge-buy, all stuff that will keep.
4x kabocha squash
3x New-to-me Apple varietal (which I promptly forgot BC I remove stickers. They mess up the display...)
5x avocados
3x cauliflower (cleaned, dismembered, stowed in bags in fridge)
Thingie of pluots
3x POMEGRANATES!!! They are BACK!!!
Novelty items:
-eggplant hummus
-TJs avocado goddess dressing
And enough TJs everyday seasoning, spray coconut oil, and spray Tuscan olive oil to make me a straight hoarder. I’m pretty sure I have like 12 of each at this point. TJs is t walkable for me so I tend to, um... hoard. Also, I dislike their parking lot. And parking lots (and cars) in general.3 -
I'm recalling that one of the things I love about those heirloom squash I posted a few days ago, is that they have the nicest big, plump seeds: So good roasted to the quite-browned state, with Frontier chile powder and fine salt. (The photo is at the start of roasting, first stirring, not browned. Regular fork in lower right for scale, and to boost a couple up to show you how fat the seeds are. )
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I've been thinking of going to Trader Joe's sometime soon. I've never tried an every day seasoning but love 21 Seasoning Salute on vegetables and eggs.
I'm having trouble making up my mind on how to make beets from my produce box. I'll preface this by saying I've never made them because the couple times I tried them they tasted like dirt, but want to like them! I'm either going to roast them or cook in the Instant Pot. Thoughts? Seasoning? I don't have most of the salad pairings recommended in recipes, no goat cheese, walnuts, or oranges. I have a few types of balsamic, apple cider, rice wine, and TJ balsamic and fig dressing. I have potatoes, sweet potatoes, carrots, and butternut squash so roasted vegetables would work. Also have apples, lemons, pears, cauliflower, baby broccoli, onions, broccoli, spinach, peppers of all kinds, spaghetti squash, brussel sprouts, plus my daily salad stuff and frozen veg. I have enough stuff that I probably won't make them for about a week and will likely go to the store by then so I'm willing to pick up a few things. Thanks!1 -
currently craving.
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I've been thinking of going to Trader Joe's sometime soon. I've never tried an every day seasoning but love 21 Seasoning Salute on vegetables and eggs.
I'm having trouble making up my mind on how to make beets from my produce box. I'll preface this by saying I've never made them because the couple times I tried them they tasted like dirt, but want to like them! I'm either going to roast them or cook in the Instant Pot. Thoughts? Seasoning? I don't have most of the salad pairings recommended in recipes, no goat cheese, walnuts, or oranges. I have a few types of balsamic, apple cider, rice wine, and TJ balsamic and fig dressing. I have potatoes, sweet potatoes, carrots, and butternut squash so roasted vegetables would work. Also have apples, lemons, pears, cauliflower, baby broccoli, onions, broccoli, spinach, peppers of all kinds, spaghetti squash, brussel sprouts, plus my daily salad stuff and frozen veg. I have enough stuff that I probably won't make them for about a week and will likely go to the store by then so I'm willing to pick up a few things. Thanks!
As a true experiment, I was thinking of chunking some up (cooked) and tossing them with some horseradish feta spread I got at the farmers market, plus some chickpea pasta. Maybe finely-chopped raw sweet onions, too. Could be a bad plan, but if it happens, I guess we'll see.
Have you tried the classic 'Harvard Beets'? Basically just sweet & sour.
Good in pretty much any generic salad. Apples or pears and beets are good together, in salad or other dishes. 'Carpaccio' of beets is good (raw, ultra-thinly sliced) but you'll need some kind of dressing or dip. (Personally I'd try it with the fig dressing, but I like trying strange combos.)1
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