For the love of Produce...
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Steamed globe artichoke with hollandaise again tonight as a starter. Will have this a couple more times before the season ends.
My artichoke season ended in the summer. I grow two kinds and divide the plants every two to four years. They did better than I expected last time I thinned, and I had TOO MANY plants. I dug a couple up and gave them to a neighbor, so next year he should have some, too.
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Grilled lettuce is one of my favourite ways to eat salad.
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Holy ocelot. I had maybe the best day of chanterelle hunting in YEARS today. I could be very selective which ones I harvested and left WAY more than I picked. Oh wow. My limit was easy to collect, and then I stomped around to scout some possible new places to go back next year.
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Grilled lettuce is one of my favourite ways to eat salad.
I need to try this.
I went thru a big seared cabbage thing. I need a decent grill, finally ditched the crap electric one I’d inherited from an ex who did not share my grill values.
Actually, what I want right now is grilled veg to just magically show up because I’m exhausted and elevating my trail-blasted legs.
Stopped by a tiny farm stand on the way to the trailhead. This dude knew his stuff, many of the heirlooms. Local Apple is blowing my mind right now. First good Apple I’ve had in a year.
Unsure why phone wants to capitalize Apple but it’s entertaining so leaving it be.5 -
I use a cast iron griddle pan. I have a cheap traditional one that needs some care (dry carefully, temper with vegetable oil) and a ridiculously expensive carefree one with a coating by Le Creuset.1
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What should I do with leftover celeriac? It's not a vegetable I normally make but I bought a huge one to use in Dutch split pea soup. I used maybe a quarter of the thing. Roast like any other root veg?0
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What should I do with leftover celeriac? It's not a vegetable I normally make but I bought a huge one to use in Dutch split pea soup. I used maybe a quarter of the thing. Roast like any other root veg?
I saw this celeriac recipe and I’ve been looking to make it! Puréed into a soup with chorizo and pepper!
https://www.olivemagazine.com/recipes/family/celeriac-soup-with-chorizo-oil/2 -
just_Tomek wrote: »What should I do with leftover celeriac? It's not a vegetable I normally make but I bought a huge one to use in Dutch split pea soup. I used maybe a quarter of the thing. Roast like any other root veg?
Roast it, pure it, mash it, matchstick slice it into salads etc. Its good raw and cooked. If this was not such an expensive veggie around here it would be my fav go to.
Strange that it is expensive in Ontario. In the UK the huge one we got today (the size of a honey dew melon) cost 50p.0 -
What should I do with leftover celeriac? It's not a vegetable I normally make but I bought a huge one to use in Dutch split pea soup. I used maybe a quarter of the thing. Roast like any other root veg?
I just roast it (peel it, chop it up, and roast). It's delicious that way.
(It's not expensive in the US either, IME.)0 -
just_Tomek wrote: »What should I do with leftover celeriac? It's not a vegetable I normally make but I bought a huge one to use in Dutch split pea soup. I used maybe a quarter of the thing. Roast like any other root veg?
Roast it, pure it, mash it, matchstick slice it into salads etc. Its good raw and cooked. If this was not such an expensive veggie around here it would be my fav go to.
Strange that it is expensive in Ontario. In the UK the huge one we got today (the size of a honey dew melon) cost 50p.
I once did a version of the ‘inspiralized’ recipe for celeriac NotNoodles in a cauliflower ‘Alfredo.’
I found it neither noodle-like nor Alfredo-ish but damn good for what it was.
This is it: https://www.telegraph.co.uk/foodanddrink/recipes/11542777/Spiralizer-recipe-celeriac-pasta-with-broccoli.html3 -
@just_Tomek -- what are you going to do with that little sack of cucumbers? You got some salt brine in mind? Perfect size for some half-sours.2
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Please tell me more about "self pickled" mushrooms.
I processed some of my chanterelles and put half-cup servings in vacuum bags, froze them, and sealed them. I am going to process more today. I took some to the office and shared them. A few sacks for particular people, and then a few at a time out in the area where folks leave junk food for everyone to eat. I made a nice sign
"Cantharellus formosus; formerly consedred part of Cantharellus cibarius A.K.A. Pfifferlinge, A.K.A. Pacific Golden Chanterelle. Wild harvested in the Oregon Coast Range. Lots of Vitamin C and D and potassium too."
Within four minutes, the first pile was gone along with the sign. I had to re-make the sign a couple more times. One of the folks who took some thanked me; they recognized my handwriting. I kind of want to go back out in the woods and get some more, but next time I'm on the coast, I will be looking in spruce forests for Queen boletes (Boletus regineus).1 -
The celeriac soup with fried chorizo was fantastic. This will probably be my new day after dutch split pea soup ritual. That recipe tends to generate leftover celeriac. I still have a quarter of the celeriac left so will try roasting some later in the week.
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purplefizzy wrote: »just_Tomek wrote: »What should I do with leftover celeriac? It's not a vegetable I normally make but I bought a huge one to use in Dutch split pea soup. I used maybe a quarter of the thing. Roast like any other root veg?
Roast it, pure it, mash it, matchstick slice it into salads etc. Its good raw and cooked. If this was not such an expensive veggie around here it would be my fav go to.
Strange that it is expensive in Ontario. In the UK the huge one we got today (the size of a honey dew melon) cost 50p.
I once did a version of the ‘inspiralized’ recipe for celeriac NotNoodles in a cauliflower ‘Alfredo.’
I found it neither noodle-like nor Alfredo-ish but damn good for what it was.
This is it: https://www.telegraph.co.uk/foodanddrink/recipes/11542777/Spiralizer-recipe-celeriac-pasta-with-broccoli.html
That really looks good!
Recipe says 4 servings, though. That seems . . . imaginative. Especially in this thread's context.
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just_Tomek wrote: »Please tell me more about "self pickled" mushrooms.
I processed some of my chanterelles and put half-cup servings in vacuum bags, froze them, and sealed them. I am going to process more today. I took some to the office and shared them. A few sacks for particular people, and then a few at a time out in the area where folks leave junk food for everyone to eat. I made a nice sign
"Cantharellus formosus; formerly consedred part of Cantharellus cibarius A.K.A. Pfifferlinge, A.K.A. Pacific Golden Chanterelle. Wild harvested in the Oregon Coast Range. Lots of Vitamin C and D and potassium too."
Within four minutes, the first pile was gone along with the sign. I had to re-make the sign a couple more times. One of the folks who took some thanked me; they recognized my handwriting. I kind of want to go back out in the woods and get some more, but next time I'm on the coast, I will be looking in spruce forests for Queen boletes (Boletus regineus).
Self picked, pickled
I foraged for them, picked them and they pickled them hehe
Ok, that makes more sense. I thought maybe they had pickled themselves (i.e., lactic acid bacteria). I don't imagine many mushrooms have adequate sugar to ferment in a salt brine, so I'm guessing they are vinegar pickles.
Are they good? Duh - sure they are.
I've never tried to pickle mushrooms. I still have a bunch of chanties, and I'm wondering if they would make a good pickle. I might have to find out. Do you cook them first or pickle them raw? This is intriguing. Hmmm..... What kind of mushrooms are you pickling?
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Not sure about the base; looks like it could be mashed sweet potato. The romanesco, broccoli, and salmon look baked or roasted, or did you use FIRE?
I decided to cook up my Lobster mushrooms before they went bad. Such a pain to clean, but pretty tasty.
Tomorrow I will cook more chanterelles. I might pickle some if I get some stronger vinegar. I might actually go collect some more on Monday, but I'm also thinking about trying some new spots that might have boletets after all the rain we're going to get between now and then. Probably a fool's errand, but I'd love to find some queens.1 -
It's sweetpotato season here now and I love how simple it is to put them in the oven, bake and eat them up. I like how filling they are, just with salt, pepper and a little peanut butter melted and mashed in with a fork.
I'm getting more minimalist by the year!4 -
Frozen seedless grapes are da bombe. Little sorbet bullets.4
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It's sweetpotato season here now and I love how simple it is to put them in the oven, bake and eat them up. I like how filling they are, just with salt, pepper and a little peanut butter melted and mashed in with a fork.
I'm getting more minimalist by the year!
I love 'em, too. I'll have to try the peanut butter option. They're also pretty excellent in black bean tacos.
Last night I ate some roasted sweet potato topped with lentils, cheese, finely chopped raw onion, tomatillo salsa, and a dollop of plain Greek yogurt. And with a side of roasted parsnips, and another of a (regular salad-sized) cucumber with herb salt.
I don't know why I like raw chopped onions - especially sweet onions - on top of so many cooked foods, but who cares? 1
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