For the love of Produce...
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Ham and pea risotto garnished with some pea shoots I grew on the balcony. Hubby assembled a side of store bought roast peppers with mozarella.
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Two days ago I skipped the artichoke. Yesterday I tried something different. I cut off the points, pulled of the lowermost leaves, and quartered them. I tossed them with olive oil, salt, dried chipotle, and garlic, and I put 'em on some parchment paper.
In the oven 20 minutes. They were more than "half baked," and I turned them each onto their other cut side.
In for another eight minutes, and they sure look crispy.
Tasty, though! I was really surprised that the "choke" part (that fuzzy crap I usually scoop out after I eat the leaves and get just to the heart) kind of just melted into tasty goodness. Not fuzzy at all!
Next time (as in maybe today) I might just cut in half and leave cut-side down. I might shorten the roast time a little if I quarter them again. I think my patch might be mutating. I see some of the globe shaped flowers on main stalks that have elongated flowers lower down. Odd indeed. They all have a purple tinge on them, so I'm thinking the elongated ones are Violetto. It's possible, I suppose, that some are hybrids that seeded in since I do leave a few flowers to open each year. They are really pretty. Bees and hummingbirds love 'em. But I don't think there's room in the patch for new plants; they just keep getting BIGGER AND BIGGER so I divide them every few years.
Thanks for the tip about roasting. I am especially intrigued that the roasted choke was edible. Makes me tempted to try carciofa alla giudia which I love but have never attempted because I was daunted by trying to remove raw chokes before deep frying. This is a famous dish from Rome's Jewish ghetto.2 -
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Tasty, though! I was really surprised that the "choke" part (that fuzzy crap I usually scoop out after I eat the leaves and get just to the heart) kind of just melted into tasty goodness. Not fuzzy at all!
(snip)
Purely speculating, I wonder if the freshness of the artichoke might contribute to willingness of the "choke" to soften, i.e., maybe starting out less dried-out?1 -
(snip)
Tasty, though! I was really surprised that the "choke" part (that fuzzy crap I usually scoop out after I eat the leaves and get just to the heart) kind of just melted into tasty goodness. Not fuzzy at all!
(snip)
Purely speculating, I wonder if the freshness of the artichoke might contribute to willingness of the "choke" to soften, i.e., maybe starting out less dried-out?
Totally possible. I cut it off the stalk, brought it in, and started cutting it up within two minutes. I will rely on someone else to try it with a store-bought flower. I plan to keep eating mine as fresh as I can. In fact, I might have TWO tonight - one of each variety. I would for sure roast again. Last taste test said I know which ones taste best steamed. Bonus of roasting with a little olive oil - no butter needed! Maybe instead of olive oil I'll rub the cut side with some bacon fat. Hmmmmm......1 -
I defrosted a stewing chicken and yesterday made some broth with it, as well as cooking it. Made a chicken and veg soup for dinner tonight with the results -- carrots, parsnips, and broccoli (based on what I needed to use), plus onion and garlic, and of course the chicken, broth, and seasonings. Not sure if I've used the veg together before, but refrigerator triage. Waiting for it to cool and will report back.3
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Also made another big order from my favorite farmers' market. They are delivering from a combination of farms. I didn't need eggs, but got seasonal veg (but including some hot house stuff, as they have cherry tomatoes and I haven't even planted mine yet), meat, and -- because why not? -- soap.4
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@mtaratoot I'm definitely going to search through your posts next time I get artichokes, the store had them 4 for $5 and I was real tempted but had take-out tonight and didn't want them to go bad (I'm the only one who'd be eating them). Love the idea about roasting! My favorite appetizer my family has is artichokes that have been boiled/steamed in lemon water then halved and cleaned, stuffed with garlic, then brushed with olive oil and grilled. I'm not embarrassed to say I'm usually full from pigging out on them by the time dinner comes around. Roasting would be the perfect solution as I don't want to get coals going just for myself.1
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Update on the experimental artichoke adventure.
I took an average sized elongated flower and a small Globe yesterday.
I cut off the top, trimmed the points, and cut them in half.
Drizzled olive oil on the open side and seasoned with salt, garlic, and dried chipotle powder. I put them cut side down on a tray.
I also sliced a big ol' onion, tossed that with olive oil, salt, and pepper. And more chipotle. Put them on a different pan and roasted everything 20 minutes, tossing the onions once during that time. Check everything and put them back in another eight to ten minutes.
Plate...
And enjoy!
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Lots of veg for dinner. Vaguely mediteranean salad made from last night's veggie sides. Chicken lok lak is a great way to eat salad. Traditionally this Cambodian recipe is made with beef. For a vegan version I would replace the meat with seitan.
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Vaguely med salad.
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Today's dinner is flank steak with a mix of roasted sunchokes and cauliflower, plus some asparagus cooked in a cast iron skillet.3
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I love watercress. Watercress soup is good too (there are many different versions).1
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I had some chicken to use up (I cooked a stewing hen and ended up with a ton of tasty broth and some chicken). I made a second chicken soup with the chicken, using the veg I had on hand that seemed to work: onion, garlic, carrot, parsnip, and green pepper. I decided to add potatoes cut small as my starch this time, and then thyme and chives from the herbs I have growing on my back porch. It made about 2 servings, so I have one leftover.
Current veg I have that I need to use pretty soon are some brussels, so will be doing something with them today or tomorrow. I'm also expecting a delivery from a group of farms that normally attend my favorite green market, but now are delivering. In addition to veg (I forget exactly what I ordered, will report when they come), I'm getting some meat and some soap.3 -
Vietnamese canhis one of my favourite simple things to do with watercress.
https://www.bonappetit.com/story/how-to-make-vietnamese-canh0 -
My neighbor dropped off six tomato plants on Tuesday. She had asked me a while ago which ones that she was growing that I wanted. I had a hard time narrowing the list down, but I got it down to six. They went in the ground today!
Looks like:- Cosmonaut Volkov. I grew this one last year. Decent flavor. Small/medium slicer with a consistent shape. This is the only one that is in any way determinate. I figured it did well, I'll do it again.
- Sungold. If I was only going to have ONE tomato plant, this would probably be it. It always does well in my garden. I can just go out and graze. Very high yield, so I have plenty to share, too. And folks seem to like them. They thank me and ask for more
- Valencia. I am really looking forward to tasting this one. Also orange flesh, so might have a flavor like Sungold. Meaty flesh with few seeds. I better go buy some bacon and some good bread.....
- Pink Berkely Tie-Die. When I saw the name of this tomato, I figured I just had to grow one. I'm not as optimistic at how it will turn out, but whatever. Still - looks kind of cool, and .... great name. I judge books by their covers.
- Green Tiger. I have grown green cherry tomatoes before. I had one that I don't remember the name. It was green when ripe, but tasted like a "red" tomato. If you've grown orange and yellow tomatoes, you know what that means. Just so yum. So I look forward to this one.
- Estrenia. To be honest, I'm optimistic about this one, but we'll see. Who knows; it might become my favorites. It's like a "better" Sungold!
I harvested a couple radishes. I did a bunch of weeding. Blueberries aren't that far away. Nor raspberries. Cherries soon behind......
In stead of just roasted roots, I roasted both above and below tonight. From above was two artichoke. One was the elongated kind with outward facing spines, and the other was rounder and easier to handle. From below was sweet potato and onion. Turn the oven on before you go harvest the artichoke.
Roast for 20, flip the flat things, roast another ten.
Pour a glass of Willamette Valley Pinot Noir, and enjoy.5 -
I grew corn shoots on the balcony and they are pretty prolific but unfortunately I am not that crazy about their taste when raw. Going to use today's harvest for canh.
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I have been lurking here for quite a while, and learned a lot. I remember a discussion a while back of what to do with kitchen scraps, other than for composting. I tried to search, but couldn't find anything. Please help me out as I have a large bag of assorted vegetable scraps in the freezer. I need to use them as I need the room for other things now. Thanks in advance
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I have been lurking here for quite a while, and learned a lot. I remember a discussion a while back of what to do with kitchen scraps, other than for composting. I tried to search, but couldn't find anything. Please help me out as I have a large bag of assorted vegetable scraps in the freezer. I need to use them as I need the room for other things now. Thanks in advance
Simplest thing is to make broth.
Put everything in a pot and cover with water. Simmer SLOWLY. Watch for foam at first, and you can scoop it out if you want. Let that cook an hour or so, then let it cool and strain. You can freeze some broth if you want to keep it longer. Use it for SO MANY things to add flavor and umami when you might otherwise just use water. Not for cooking pasta, but for cooking rice, making soups, or anything you ADD water to.3 -
@mtaratoot Those are great tomato plants! I tried growing Berkeley Tie-Dye years ago and never got any tomatoes but it's for cooler zones than I'm in. Sungold is one of my favorite smaller tomatoes, I have a couple growing right now and they did great when I originally grew them.
On the subject of tomatoes I have to share this. I'm in a gardening group on Facebook and someone posted a picture of their tomato plants wondering why some of the leaves at the bottom were a little yellow. They're in huge grow bags and are the size of pine trees. It's a beginner's gardening group. They aren't tomato plants but the biggest marijuana plants I've ever seen, the size of professional growers! Someone must've played a joke on this guy, the comments are hilarious, one of the best was that he's growing some serious Purple Haze tomatoes! Either that or he was kidding around, they have to smell funky if nothing else!2 -
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