For the love of Produce...
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I roasted some veggies today to eat with my left over bean chili1
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just_Tomek wrote: »From this mess to that deliciousness.
Kombu recipe, please.2 -
just_Tomek wrote: »From this mess to that deliciousness.
Kombu recipe, please.
me too, please.... i usually just toss it in whatever vinegary Asian dressing I have (usually a yuzu dressing), or if I'm feeling particularly ambitious, I'll make my own ponzu style dressing0 -
I grew peashoots successfully on the balcony for three years from a single box of dried marrowfat peas sold for cooking. When I ran out I bought more dried peas but my last attempt failed to germinate and I thought I just got a bum batch of peas. I made pea soup of some of them.
Gave one last try with that batch of peas but this time germinated under lids (cookie sheets places on top of
compost trays) and that seemed to do the trick. Day 9 after sowing last Sunday. The peas are in the top tray. Soaked popcorn kernels in the bottom tray.
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Thank you, Produce Peeps. I needed this visual playground tonight.3
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Hooray. We scored white asparagus. I never see them in the UK but in Holland, where the hubby is from, they are a seasonal delicacy. A bit of pain to make because they need peeling but much more delicately flavoured the green ones. The hubby will do them tomorrow with some boiled new potatoes served with cold prosciutto cotto we have in the fridge. I will make hollandaise sauce because he gets stressed out by dishes that require last minute attention.
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Hooray. We scored white asparagus. I never see them in the UK but in Holland, where the hubby is from, they are a seasonal delicacy. A bit of pain to make because they need peeling but much more delicately flavoured the green ones. The hubby will do them tomorrow with some boiled new potatoes served with cold prosciutto cotto we have in the fridge. I will make hollandaise sauce because he gets stressed out by dishes that require last minute attention.
I just got the Noma guide to fermentation and it has a recipe for lacto-fermented white asparagus. It looks amazing, but if I ever found any I think I'd just want to try it fresh. I adore regular asparagus!3 -
Hooray. We scored white asparagus. I never see them in the UK but in Holland, where the hubby is from, they are a seasonal delicacy. A bit of pain to make because they need peeling but much more delicately flavoured the green ones. The hubby will do them tomorrow with some boiled new potatoes served with cold prosciutto cotto we have in the fridge. I will make hollandaise sauce because he gets stressed out by dishes that require last minute attention.
I've never heard of white asparagus but I LOVE the regular stuff. How does the taste compare? And why does it need to be peeled? Does it have a tough skin or something?0 -
chris89topher wrote: »Hooray. We scored white asparagus. I never see them in the UK but in Holland, where the hubby is from, they are a seasonal delicacy. A bit of pain to make because they need peeling but much more delicately flavoured the green ones. The hubby will do them tomorrow with some boiled new potatoes served with cold prosciutto cotto we have in the fridge. I will make hollandaise sauce because he gets stressed out by dishes that require last minute attention.
I've never heard of white asparagus but I LOVE the regular stuff. How does the taste compare? And why does it need to be peeled? Does it have a tough skin or something?
White asparagus is grown under cloches to prevent clorophyl formation and the skin is tough and needs to be peeled so a pain to prepare. Taste is quite different to green asparagus. If I were to say green asparagus is close to green beans or broccoli stems, white asparagus is more like artichoke hearts. In dutch white asparagus is called "witte goude" or white gold.
I was surprised that the British white artichokes we scored were relatively inexpensive. We sometimes get them a German trattoria (they are also a seasonal delicacy in Germany) where they cost £12 a kiloo.2 -
chris89topher wrote: »Hooray. We scored white asparagus. I never see them in the UK but in Holland, where the hubby is from, they are a seasonal delicacy. A bit of pain to make because they need peeling but much more delicately flavoured the green ones. The hubby will do them tomorrow with some boiled new potatoes served with cold prosciutto cotto we have in the fridge. I will make hollandaise sauce because he gets stressed out by dishes that require last minute attention.
I've never heard of white asparagus but I LOVE the regular stuff. How does the taste compare? And why does it need to be peeled? Does it have a tough skin or something?
White asparagus is grown under cloches to prevent clorophyl formation and the skin is tough and needs to be peeled so a pain to prepare. Taste is quite different to green asparagus. If I were to say green asparagus is close to green beans or broccoli stems, white asparagus is more like artichoke hearts. In dutch white asparagus is called "witte goude" or white gold.
I was surprised that the British white artichokes we scored were relatively inexpensive. We sometimes get them a German trattoria (they are also a seasonal delicacy in Germany) where they cost £12 a kiloo.
That's a good description. I'll have to figure out how to get some and try it out! I'm intrigued more.1 -
They are always at my farmer's market in normal years. I'm ordering from a farm, so expect they might have them (I prefer the green, however).0
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I was on a waitlist for weekly home deliveries of produce and they finally started coming in! This is definitely making my life better
I made a carrot top pesto with those fine carrot greens. Amazingly I managed to sprout one of the turnip tops that could have ended up in the trash, so it looks like I'll have turnip greens in the garden this year.
I don't think I've ever tried cherry bomb peppers before. They lent a nice color to a chimichurri I made earlier this week. So happy!5 -
^^^wow! Beautiful haul!
I got a green cabbage, asparagus, large sweet potato, bananas, 2 kinds of apples, iceburg lettuce, jumbo avocado, and Roma tomatoes at the store today3 -
I'm drooling, folks.
I'm running out of fresh veggies, or close. But my half share of a produce box is due to arrive tomorrow . . . !1 -
I was on a waitlist for weekly home deliveries of produce and they finally started coming in! This is definitely making my life better
I made a carrot top pesto with those fine carrot greens. Amazingly I managed to sprout one of the turnip tops that could have ended up in the trash, so it looks like I'll have turnip greens in the garden this year.
I don't think I've ever tried cherry bomb peppers before. They lent a nice color to a chimichurri I made earlier this week. So happy!
Dang!
Which company are you using?
I’m dying of jealousy.
I have yet to choose a vendor that delivers that degree of rainbow.1 -
I was on a waitlist for weekly home deliveries of produce and they finally started coming in! This is definitely making my life better
I made a carrot top pesto with those fine carrot greens. Amazingly I managed to sprout one of the turnip tops that could have ended up in the trash, so it looks like I'll have turnip greens in the garden this year.
I don't think I've ever tried cherry bomb peppers before. They lent a nice color to a chimichurri I made earlier this week. So happy!
Wow, that's beautiful! I've been getting a farmer's box the last couple weeks my town is putting together, the pickup is pull-up with a small stand where a person with a mask and gloves brings the box to the car. It's about half that size, I told them they need a larger box! My carrot tops were wilted or else I would've made pesto with them, I just ended up tossing them in my salad. I'm curious what delivery you had too!0 -
The typical germanic white asparagus dinner with hollandaise, boiled new potatoes and cooked ham. A side salad with ranch. I read that Germans on average eat 2kg white asparagus in the short season end of April to end of June.
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The pea and corn microgreens are starting to look like plants.
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A bunch of peppers was the most appealing veg I had left in the fridge tonight. So...Pepperonata on a bed of Pearled Spelt. Tasty!2
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