For the love of Produce...

1…2526283031…112

Replies

  • Glens_Life
    Glens_Life Posts: 32 Member
    It all looks delicious! I’m a fan of onion and any veggies except a few I will have to try and make to see if my tastes have changed. Fruit of any type I enjoy. I’ve been on a blueberry kick lately blended in a protein shake.
  • acpgee
    acpgee Posts: 7,988 Member
    On thursday night i used the method recommended by @Ig013 for making hollandaise for dipping steamed artichokes into. Don't believe the conventional wisdom that you can't re-heat hollandaise sauce. Add a teaspoon or two of water on top and microwave on the lowest setting for a minute. Stir in the water. Leftover hollandaise was great on roast potatoes.
  • nooshi713
    nooshi713 Posts: 4,877 Member
    acpgee wrote: »
    The last of the fava shoots ended up being used in Chinese olive vegetable fried rice instead.
    s60fxeh9geok.jpeg
    mtaratoot wrote: »
    I was tickled pink (purple actually) that two of my fig trees are still giving me gifts of ripe fruit!


    hj9xebw9cax5.jpg


    zork75vf6et9.jpg

    Looks wonderful
  • Katmary71
    Katmary71 Posts: 7,135 Member
    Glens_Life wrote: »
    It all looks delicious! I’m a fan of onion and any veggies except a few I will have to try and make to see if my tastes have changed. Fruit of any type I enjoy. I’ve been on a blueberry kick lately blended in a protein shake.

    I'm the same way, there's only a few things I don't like though other people love them, like avocados, coconut, celery, and beets. I recently got beets in my Imperfect produce box so I'll be trying them again! I have a blueberry weakness, especially frozen ones eaten with a spoon.
  • mtaratoot
    mtaratoot Posts: 14,367 Member
    I'm not really sure mushrooms are "produce" even though they are in the produce section of the store. They seem like so much more than that. They aren't plants. They aren't animals, either, but they are more closely related to animals than to plants. They are such an awesome kingdom, making associations with plants for mutual benefit. The largest organism known on Earth is a mushroom in Oregon -- it's 2,385 acres (965 hectares). And my they are beautiful, and some are tasty. Produce or not, I love 'em.

    I Went stomping around the forest today in search of chanterelles and boletes. I found a few chanterelles — fewer than I expected considering how I beat the brush. It’s a popular spot and was probably picked over pretty good over the weekend. I did eventually find a few patches once I started wandering into the shiggy that other folks didn't want to bushwhack through.

    istpzqttvobr.jpg


    I also found a couple boletes, but not kings or queens. They were Boletus fibrillosus. Arora says, “edible and fairly good, but certainly not the equal of B. Edulis or B. aeries.” Mine are full of maggots. I might not cook them.

    wikx6dp045f5.jpg


    I also found winter chanterelles— too early for them really. I also found a white Hedgehog mushroom. Also too early. I saw lots of cats tongue. They are cute and edible, but not much to them.

    I found LOTS of lobster mushrooms. I will cook some and give some away. What a pain to clean, but tasty! There were so many lobstr mushrooms... I found some right away, and they are HEAVY. I decided when I was at a trail junction to just go ahead and hike back to the truck and drop off the lobsters so I didn't have to bounce them around in my bucket, and so I didn't have to tote them. They really are dense. About half will be waste; they are notoriously dirty, rotten, and full of maggots.

    4iorq2bsif0w.jpg

    It was good to be in the forest. It was quiet aside from the wind and the creaking of the trees. I saw two guys on bikes and that was it. There was one vehicle at the place I park; the cyclists had parked about a mile down from there. On my way out, a truck with three more mountain bikers was on the way up. Otherwise... had the forest to myself. Very nice. Would have been nice to see more boletes.
  • lemurcat2
    lemurcat2 Posts: 7,885 Member
    Safari_Gal_ wrote: »
    lemurcat2 wrote: »
    I'm at that time of year when I'm overrun with winter squash, so fun and tasty ideas (besides giving up and using the extras as decorations) are welcome!

    Hey @lemurcat2 - this is my fav winter squash recipe/ I forgot where I got this from a long time ago..😇

    🍁 Autumn Stuffed Squash. I use left over greens, cheese, sausage, apple... You can change it up and vary quite a bit! I like a mix of sweet and savory- so gruyere has a nice flavor with the apple and meat..
    🤗

    I made this last night -- used some spicy sausage, an apple, and onion, mushroom, red pepper, chard, plus a little parmigiano-reggiano, ingredients based on what I had on hand and needed to use up. Delicious! Thanks for the idea, I'll have to try out some other combinations too.
  • acpgee
    acpgee Posts: 7,988 Member
    Quick pickles for tonight's glass noodle salad.
    s8c419p811ys.jpeg
  • Katmary71
    Katmary71 Posts: 7,135 Member
    miriamkotku wrote: »
    2icmsgl4ew9a.jpeg
    This is my first time ever cooking butternut squash

    I'm having butternut squash too! I'm having it with broccoli and brussel sprouts.
  • AnnPT77
    AnnPT77 Posts: 34,557 Member
    Katmary71 wrote: »
    miriamkotku wrote: »
    2icmsgl4ew9a.jpeg
    This is my first time ever cooking butternut squash

    I'm having butternut squash too! I'm having it with broccoli and brussel sprouts.

    I had squash tonight, too, but the tail end of last year's frozen Georgia Candy Roaster, and with some sweet white miso mixed in. (Love it that way.)

    Rest of dinner: Big salad with mixed greens, radishes, hakurei turnips, sugar snap peas, mixed heirloom cherry tomatoes, dressed with some white wine vinegar and herb salt; Ezekial tortilla with mustard, mozzarella, smoked tofu, raw sauerkraut; guavas and pawpaw for dessert.
  • mtaratoot
    mtaratoot Posts: 14,367 Member
    Roasted red and golden beets with wild chanterelle & lobster mushroom, onion, garlic, and smoked cayenne. It looked nice tossed with olive oil, pepper, and salt.

    03j31kb0qwp0.jpg


    Served with long grain brown rice and pan-seared sesame-chile marinated tempeh.


    mauoyi6d3rab.jpg

    Yeah, it's brownish. But the beets are green at heart, and the mushrooms are delicious.
  • Lattesweet
    Lattesweet Posts: 236 Member
    just_Tomek wrote: »
    miriamkotku wrote: »
    2icmsgl4ew9a.jpeg
    This is my first time ever cooking butternut squash

    Next time after cutting it and before roasting scoop out those seeds and the stringy bits. If you want to roast the seeds, pick them from that mess and roast separately. Perfect for salad topping

    Great idea! This time I was kinda like “ I have a squash sitting that needs to be cooked right away” it tasted really good though!
  • mtaratoot
    mtaratoot Posts: 14,367 Member
    So, uh... that plate in the picture earlier? That was two servings of rice and two servings of tempeh, but only one serving of roasted roots with fungal medicine. Sorry, you can't have the leftovers because I knew where I left the other half of the rice & tempeh and all three other servings of the beets. I rescued them from their loneliness and reunited them with their kin in my belly.

    Since the oven was hot, and since the seeds from that big ol' Hubbard were dry, I tossed them with spices and roasted them up for dessert.

    2753hexrhst7.jpg


    Not only more brown stuff, but roasted on brown unbleached parchment paper and served in a brown bowl. Still met calorie goal even with that feast. I can get down with that kind of brown.
  • mtaratoot
    mtaratoot Posts: 14,367 Member
    purplefizzy wrote: »
    Thank you for helping me be excited about winter. I’m a sunshine lush, have a hard time with it getting darker. Winter produce cheers me up!

    I'm up near the 45th parallel, and winter does get long and dark. And wet. I love the fall, but it's a double-edged sword. February and March are the hardest, so I'm looking forward to doing something I have never done -- go somewhere warm and sunny! Between now and then, there will be lots of roasted roots.
  • purplefizzy
    purplefizzy Posts: 594 Member

    acpgee wrote: »
    Went to the great Turkish green grocer. Globe artichokes, heritage tomatoes, unripe persimmon, strawberries.
    98eq7kege55z.jpeg

    Will you let the persimmon ripen or do you use it ‘al denote’ stage?
  • Katmary71
    Katmary71 Posts: 7,135 Member
    acpgee wrote: »
    Went to the great Turkish green grocer. Globe artichokes, heritage tomatoes, unripe persimmon, strawberries.
    98eq7kege55z.jpeg

    Those artichokes look amazing. I grew up on persimmon cookies and persimmon bread!
  • acpgee
    acpgee Posts: 7,988 Member
    Persimmons do ripen on the counter top. I find under ripe persimmon inedible. There is an astringency that makes your mouth feel like cotton wool.
  • MelanieCN77
    MelanieCN77 Posts: 4,047 Member
    I have none pictures from today because I suck, but apart from the stack of Rich Tea and half a sleeve of Hobnobs I had quite a virtuous food day. Cottage cheese with raw zucchini and an heirloom tomato with a sprinkle of sumac for breakfast, lunch I heated up leftover cauli/potato mash and did a quick saute of Italian kale, spinach, red onion and already prepped quinoa with some fresh lemon and garlic and some "butter" on top. Dinner I made my first ever stuffed bell peppers with Morningstar grounds and kidney beans, oregano, onion, garlic, tomato paste, corn and some stock. Melted some cheese on at the end. Point being, I was veggie for a fun challenge in August and haven't really gone back. I should have eaten my boiled egg (mindful that this and quinoa are probably the only complete proteins I am getting) and hummus with crackers as a snack but those biscuits came in the mail the other day and that's how that goes.

    I encourage everyone to try that mushroom tibs dish or at least the spice mix on whatever you fancy. I bet it would go great on lamb.
  • MelanieCN77
    MelanieCN77 Posts: 4,047 Member
    AnnPT77 wrote: »
    My next-door neighbor knocked on my door tonight to give me this nice present.

    51yn6ydxv05a.jpg

    I have a couple parsnips I need to use tomorrow, not fresh from next door though. I have it written down to noodle them and make up some kind of pesto and probably Quorn pieces and broccolini.
  • Athijade
    Athijade Posts: 3,300 Member
    Okay... what do parsnips taste like? I have always been a bit hesitant to try them but I am also wanting to branch out more. How do you prepare them?
  • littlegreenparrot1
    littlegreenparrot1 Posts: 702 Member
    Athijade wrote: »
    Okay... what do parsnips taste like? I have always been a bit hesitant to try them but I am also wanting to branch out more. How do you prepare them?

    They are quite sweet, can't really think what to compare them to.

    My particular preference would be to roast them, or turn them into lovely soup.
  • AnnPT77
    AnnPT77 Posts: 34,557 Member
    Athijade wrote: »
    Okay... what do parsnips taste like? I have always been a bit hesitant to try them but I am also wanting to branch out more. How do you prepare them?

    Mild flavor, slightly sweet (moreso if they've been through a frost). I like them roasted, pretty plain, maybe just olive oil and salt/pepper, but they're also good in soups, stews, pasties.
  • Safari_Gal_
    Safari_Gal_ Posts: 1,461 Member
    Produce soup!! 🤓

    So I posted a while back about sacrificing avocados to the gremlins time after time because I buy too many and let them go bad!

    So I was determined to not let any go to waste this time... I tried my hand at 🥦🥑Broccoli -avocado soup! I’m not sure it photographs well lol

    But it came out super tasty!! Even the non veggie lovers liked it! I got to use up my:
    Broccoli
    Avocado
    Garlic
    Onion

    So maybe it’s leftovers produce soup? ☺️

    I added a bit of Aleppo pepper, sea salt, veg broth and some black sesame seeds and olive oil —- pretty good!! (And a pinch of vindaloo masala!)

    Now I wonder what other kind of leftovers/produce soup I can make hmmm 🤔

    pcvgi217kaie.jpeg
  • acpgee
    acpgee Posts: 7,988 Member
    Steamed globe artichoke with hollandaise again tonight as a starter. Will have this a couple more times before the season ends.
    3lccvup9akbp.jpeg

  • pancakerunner
    pancakerunner Posts: 6,137 Member
    Been loving mushrooms lately... sauteed in some truffle butter.
  • mtaratoot
    mtaratoot Posts: 14,367 Member
    pancakerunner wrote: »
    Been loving mushrooms lately... sauteed in some truffle butter.

    A little tip from the guy who literally wrote the book on truffles (the North American Truffling Society is based here): Don't COOK with truffle butter; use it after the cooking is done to add the flavor. When he's given me truffles in the past, he's always told me to put them in a plastic container with a barely-unwrapped stick of butter for a couple days. You can do the same with a bowl of olive oil on a plate with truffles on the plate and a bigger bowl covering the whole thing. The essence of the truffles get infused in the butter/oil, and you can use that to add the flavor to your food. After this process, you can still take the truffles and shave them onto your food, too.

    That reminds me: I still have some lobster mushrooms I need to clean and cook. Mmmm. I am planning to seek some more wild mushrooms tomorrow on my way home from the aquarium.

Categories