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For the love of Produce...

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Replies

  • acpgee
    acpgee Posts: 7,855 Member
    Or to be accurate, traditionally bagna cauda is eaten two handed. One for dipping in vegetable, and the other holds bread under it to catch any drips as you transport from communal pot to your own plate. When the bread get soaked, it's eaten too. Eggs are scrambled in the dregs of the sauce and served last.
  • acpgee
    acpgee Posts: 7,855 Member
    We actually still have some produce markets open near me in East London but I kind of miss selecting my own fruit and veg. If you touch it, you buy it.
  • acpgee
    acpgee Posts: 7,855 Member
    Bagna Cauda served as a starter, so without the bread.
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  • mtaratoot
    mtaratoot Posts: 13,900 Member
    Artichokes are almost ready to eat!

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  • quietriver
    quietriver Posts: 38 Member
    edited May 2020
    I currently love Granny Smith apples. Roasted Chick peas are so good it's almost sinful! I love cooked spinich with lemon juice. Strawberries last maybe a day at my house. The same with broccoli.

    I made an awsome broccoli and beef stirfry that tasted just like take out. ^_^ such a treat. Baked and mashed potatoes are also lovely.

    Home made hummus is so good. 😄 I need to switch out the chips for cucumber if I can stand it.

  • acpgee
    acpgee Posts: 7,855 Member
    Day 16 after sowing peas and popcorn for microgreens. I planted a slice of tomato in the background that hasn't germinated yet. The pea shoots are in a roasting tin because I switched to bottom watering.
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  • acpgee
    acpgee Posts: 7,855 Member
    The fancy veg score. Very pleased to find this stuff.
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  • Katmary71
    Katmary71 Posts: 6,940 Member
    @acpgee @mtaratoot I want to come over for artichokes! I wish I had the room to grow them! I put buckets on the walkway just so I could grow Gutahs (Armenian cukes) and peppers, heirloom tomatoes are way behind size-wise but I planted them too as well as doubling my herb garden. I'd love to grow artichokes!
  • MelanieCN77
    MelanieCN77 Posts: 4,047 Member
    When you get your stock home and realise the fridge/freezer is on the blink... yikes. Repair person on the way, cross all the things for me.

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    Bonus:
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  • acpgee
    acpgee Posts: 7,855 Member
    MelanieCN77 wrote: »
    When you get your stock home and realise the fridge/freezer is on the blink... yikes. Repair person on the way, cross all the things for me.

    You probably want to have some of the fragile leafy stuff tonight but I would be tempted to make the asparagus.

  • acpgee
    acpgee Posts: 7,855 Member
    Planning to steam the artichokes we have to dip in hollandaise tomorrow as a starter. Any ideas on a main to have afterwards? Thinking of a simple pasta such as cacio e pepe but would welcome ideas.
  • acpgee
    acpgee Posts: 7,855 Member
    Steamed artichokes with hollandaise.
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  • DancingMoosie
    DancingMoosie Posts: 8,619 Member
    pancakerunner wrote: »
    Not sure if anyone has posted about fiddleheads, but my dad recently turned me on to them.

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    sauteed in butter... similar in taste to green beans/brussels sprouts

    I have never seen these before😲
  • acpgee
    acpgee Posts: 7,855 Member
    pancakerunner wrote: »
    Not sure if anyone has posted about fiddleheads, but my dad recently turned me on to them.

    sauteed in butter... similar in taste to green beans/brussels sprouts

    I grew up eating these in Ontario and Quebec in Canada. These are immature fern heads which later become toxic as the leaves mature. I would stick to eating frozen fiddleheads for this reason. They are delicious. Similar in taste to green asparagus, if I remember correctly.
  • lemurcat2
    lemurcat2 Posts: 7,885 Member
    I love fiddleheads in season (which is the only time I see them here). But I've never bought them to cook for myself; only had them at restaurants.
  • AnnPT77
    AnnPT77 Posts: 33,636 Member
    I found fiddleheads kind of meh, not worth the expense/trouble, even though I adore asparagus, to which many compare them. They're OK-ish to eat, don't get me wrong. But I don't understand the fuss. I like them better pickled than as a cooked veg. I like them even better as grown up ferns in my garden. ;)

    As an aside, it's amusing me to see this, given that I just had conversation on another social media platform (with a mix of foodies and gardeners) about "fiddleheads" the botanical term, vs. "fiddleheads" the culinary item. It was provoked by me calling these "fiddleheads" (which they are, botanically), but you probably wouldn't enjoy eating them (wrong fern). :lol:

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  • mtaratoot
    mtaratoot Posts: 13,900 Member
    just_Tomek wrote: »
    pancakerunner wrote: »
    Not sure if anyone has posted about fiddleheads, but my dad recently turned me on to them.

    cq0lsp58m36f.png

    sauteed in butter... similar in taste to green beans/brussels sprouts

    Waaaaaaaaaaaaaaaay too much work for what you get with these IMHO. Not for me.

    I have a friend who feels this way about artichokes. He has a "work to eat" ratio kind of thing. He even thinks fresh Dungeness crab is too much work for too little reward.

    Poor boy.

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