For the love of Produce...
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melaniedscott wrote: »
I'm not sure this is true. I was raised on super bland food. Mom was a pretty crappy cook. My gran wasn't a great cook and many horrific church potlucks behind me...but when I was 19, I was introduced to Ethiopian and loved it. Now, as far as I'm concerned, it's not hot if I'm not crying. Thai, Korean, Vietnamese, Indian...the hotter the better. I order vindaloo extra spicy and (well, before covid) the staff would peek around the corners asking eachother if I was eating it. kinda hilarious.lbgardener wrote: »Why is it, otherwise, that children raised in a family that uses hot peppers a lot can handle heat a lot quicker than someone of my anglo-saxon heritage?
I add cinnamon to stuff and my husbands fam complains about hot. Kitten, please!
Everyone here is making me hungry for veg! Loves them all!! Well, except radish...
Yeah, my late husband was like that (and I am, too, though not as extremely). Both of us were raised on bland, US Midwestern cooking, and are of Northern European heritage (Scandinavian, Dutch). (My dad thought average frozen pizzas - just the regular pizza flavors, not amped up - were too spicy!)
My husband had experiences at a local Korean restaurant (among others) where he ordered something, and the waitress literally told him "American people don't want that". (He insisted, and the dish in question was one of his great favorites, along with things like very spicy Menudo, extra-spicy Thai dishes, etc.)
I'm not quite that extreme, but do enjoy non-toned-down Thai, Mexican, Indian, Ethiopian, and similar spicy cuisines.
It's fine for people to have preferences, and lots of people prefer familiar foods and flavor profiles, but it's not universal, and I don't think it's genetics.
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I didn't take a picture, but I got a bag of greens trio 1/2 off and have been eating some version of them for lunch. Today was greens, grape tomatoes, baby bellas, peas, garlic, and Bragg's --steamed with an egg on top.1
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melaniedscott wrote: »
I'm not sure this is true. I was raised on super bland food. Mom was a pretty crappy cook. My gran wasn't a great cook and many horrific church potlucks behind me...but when I was 19, I was introduced to Ethiopian and loved it. Now, as far as I'm concerned, it's not hot if I'm not crying. Thai, Korean, Vietnamese, Indian...the hotter the better. I order vindaloo extra spicy and (well, before covid) the staff would peek around the corners asking eachother if I was eating it. kinda hilarious.lbgardener wrote: »Why is it, otherwise, that children raised in a family that uses hot peppers a lot can handle heat a lot quicker than someone of my anglo-saxon heritage?
I add cinnamon to stuff and my husbands fam complains about hot. Kitten, please!
Everyone here is making me hungry for veg! Loves them all!! Well, except radish...
I grew up without any spicy food so anything slightly spicy i didn't want or cared for until i was older. Now i love hot food, but my white lady look sometimes fools the restaurant stuff in a sense that I can't handle the spice level that I'm asking for. And I'm asking for the hottest often, because i love it. So instead they bring me something medium hot which leaves me so disappointed. But if i place an online order to pick up, i get the correct heat level, lol, because they can't judge me by my appearance. So to answer OP question, it's just an adaptation, like most things, IMO.1 -
So I sauteed the stems of the chestnut mushrooms as well as caps that were too small to stuff to garnish dried porcini risotto. We had that with tomato salad. Leftover risotto will be used to stuff the larger caps, topped with extra cheese and broiled in the air fryer as a starter for Sunday.
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I want to give radishes another try as my "new" vegetable or fruit for June. I hated them as a kid but there are a number of things I hate as a child that I like now. However, I have no idea what to do with them! Any recipe or prep suggestions?
I love radishes. I like them in salad or just on their own, sometimes with a bit of salt. There is a varietal called a French breakfast radish, but I quite like regular radishes as a side with a breakfast omelet.
They are also good roasted whole.2 -
melaniedscott wrote: »
I'm not sure this is true. I was raised on super bland food. Mom was a pretty crappy cook. My gran wasn't a great cook and many horrific church potlucks behind me...but when I was 19, I was introduced to Ethiopian and loved it. Now, as far as I'm concerned, it's not hot if I'm not crying. Thai, Korean, Vietnamese, Indian...the hotter the better. I order vindaloo extra spicy and (well, before covid) the staff would peek around the corners asking eachother if I was eating it. kinda hilarious.lbgardener wrote: »Why is it, otherwise, that children raised in a family that uses hot peppers a lot can handle heat a lot quicker than someone of my anglo-saxon heritage?
I add cinnamon to stuff and my husbands fam complains about hot. Kitten, please!
Everyone here is making me hungry for veg! Loves them all!! Well, except radish...
Yeah, my late husband was like that (and I am, too, though not as extremely). Both of us were raised on bland, US Midwestern cooking, and are of Northern European heritage (Scandinavian, Dutch). (My dad thought average frozen pizzas - just the regular pizza flavors, not amped up - were too spicy!)
My husband had experiences at a local Korean restaurant (among others) where he ordered something, and the waitress literally told him "American people don't want that". (He insisted, and the dish in question was one of his great favorites, along with things like very spicy Menudo, extra-spicy Thai dishes, etc.)
I'm not quite that extreme, but do enjoy non-toned-down Thai, Mexican, Indian, Ethiopian, and similar spicy cuisines.
It's fine for people to have preferences, and lots of people prefer familiar foods and flavor profiles, but it's not universal, and I don't think it's genetics.
Yeah, agreed.
Both of my parents were raised in midwestern and far western farming areas for the most part, with very typical food. (Both are of British Isles and German heritage, and my mom also has Swedish.) Both became huge fans of spicy food as adults, and I loved spicy food from a somewhat early age (my sister still doesn't like spicy much but is much more tolerant of it than she used to be.)2 -
Hamburger salad with onions and peppers, pico
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I thinned some lettuces today. I mostly took one leaf from each of a bunch of plants, but I did take out a few that were way over crowded. I picked a few radishes.
The warm weather we had has my earliest blueberries ~almost~ ripe. The cherries are around the same time, and I'm hoping I don't get infected with Little Cherry Disease.
I cut some flowers. One is a Mr. Lincoln. Old-school rose. Very fragrant. I cut the first two and brought them with me to my neighbors and left them. They appreciated them for sevreal days. This one should open tomorrow and start smelling great.
The other two were long-stemmed thistles. I never expected them to last through the night.
I obviously made a delicious salad. I had two eggs left in a carton plus a whole full carton, so I got some cooked eggs on the salad. I mostly have been just using olive oil and balsamic with a sprinkle of dried oregano, dried basil, and black pepper on my salads, but I bought some Amy's shiitake sesame vinaigrette. Yum.
For the artichokes, I tried something just a ~little~ different. After cleaning them up a bit (these have very aggressive spines) and cutting them in half, I hollowed out the "choke" with a spoon. I also pulled in some of the innermost leaves and cut off the spines. Again - dangerous flowers. I usually don't do anything but cut 'em in half. I drizzled olive oil on the cut side and added squeezes of lime. I let that sit cut-side up while I heated the convection oven to 425. The other main thing I did different was that I let them cook 15 minutes cut side UP so the olive oil and lime could seep down in. Then I turned them for another 15. They weren't quite done, so I stuck 'em back in five more.
They were pretty darn good.
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Hi guys, I got some purple daikon in my produce delivery- has anyone ever used it/ have any recommendations?
Tia!0 -
Tex-Mex inspired meatless meal. Chipotle roasted cauliflower, Spanish rice, black beans, peppers and onions, avocado, and pico.5 -
@just_Tomek
Thank you! We received four pretty sizable ones, so we may try it a few ways (unless the first trial is super tasty and I get lazy)0 -
I reckon that even though it's a grain, fresh corn could be considered produce. Once dried and ground, I'm probably stretching it, but I did make a good batch of corn sticks and triangles today.
I made a couple care packages for neighbors so I didn't eat the whole thing. As revenge, one neighbor gave me some fresh baked banana bread. Bananas are produce. It didn't have a chance.
A few things were different about this batch, but it still turned out well.- I usually pull them out of the oven about five minutes before they are done and slather butter on top. I've noticed they're usually buttery enough that they probably don't need this. I pre-heat the cast iron, then pull it out of the oven right after I put the wet ingredients in the dry mix, and I rub the stick of butter in each space. The trick here is not to have the pan so hot the butter burns, but hot enough that the batter sizzles as I drizzle it in. Makes for really crispy sticks and triangles. So no extra butter in this batch.
- I had baking powder on my grocery list, but had forgot my note pad when I went to the store. So while I bought masa, I forgot the powder. I use a scant quarter cup each of whole wheat flour, polenta, and masa, and the rest is corn meal. I use buttermilk so baking soda works as good as powder. So no powder, just soda.
- I cooked bacon this morning, in part to put in my Bloody Mary. Hey - salad in a glass is produce, too, right? So I crumbled some of the crispy bits into the batter before putting it in the pans.
Turned out great, and I'm happy to have neighbors to help me eat the stuff.
Salad in a glass:
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Finally saw Baugna Cauda in a good mag the other day and smiled.
You all keep me feeling well versed:)
Love the almost-summer color in these pics!1 -
Don't know why I can't post pictures but can't walk right now so I picked up a farmer's market box again yesterday. I actually pulled out the kohlrabi and cheered it looks so awesome! I'll probably stir-fry the leaves with the Swiss chard. Ended up with onions, potatoes, Swiss Chard, kohlrabi, mandarins, cauliflower, and lettuce. I still have 10 potatoes from the last box so now it's about 20 and I'm cooking for one! My air fryer is coming this week, I know everyone isn't a fan but I don't have a convection oven and my microwave broke and is a combo with the oven so it's going to be pricey to replace, it'll be so nice to be able to reheat food without using the oven or stove.3
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just_Tomek wrote: »Nothing but plants, less than 500cal and 50g protein.
This looks so good! What's in it?0 -
No picture of the huge bowl of greens. Mostly a gift from my neighbor with a few lettuces, arugula, beet greens, chard, spinach, cilantro, fennel.... I'm sure I am forgetting something. I plucked leaves from my greens so I could feel like I was adding something. And stole a few radishes from the ants.
Then I cut a few flowers.
They were ready. Fat and happy. And full of spines. And a few of those damn ants. Probably.
Texted some neighbors "Who wants?" and one set said bring two. The other neighbor was just polishing one off. Their daily ritual of artichoke and backgammon.
I roasted the other two, and they were scrumptious. Refer to previous pictures, because they look pretty much the same. Next time the experiment is roasting it whole, upright. Hmmmmm. Maybe a little lower temperature.
The evening feeding of the ants went well. I am tempted to buy the gallon of Terro and never run out.5 -
Me once again asking for recs! My produce box had kohlrabi with the greens attached. I tried them raw, they're on pretty big ones and are thick. Not great, not awful, any favorite ways to eat them? I'll probably just saute with aromatics and my Swiss chard unless you've tried something tastier.0
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I picked the first ripe blueberries of the season yesterday. I also picked a few cherries. They aren't quite ripe, but the birds have already found them as have the spotted wing Drosophila. That's a new invasive fruit fly that targets unripe fruit instead of just rotting fruit. Way bummer.
Those pinkish berries are salmonberries. They are a native plant that fruit this time of year. My neighbor planted one, and it has grown under the fence. The name is not just because of its salmon color, but also perhaps because first peoples used to mix them with salmon as a food source. They aren't as sweet as raspberries, but if they get fully ripe, they aren't that bad.
I also tried something just a little different with the artichokes. I did one oblong and one globe, and I roasted them whole after drizzling some sesame oil and a squeeze of lime in them.
I thought they turned out great. They take a little longer than some other vegetables, and the sesame oil is a nice touch. I might buy a lemon to try, but lime works fine.
I also cut up some Yukon Gold, some Peruvian Purple, and some red-skinned potato and a golden beet. The beet was tough and fibrous; I only ate two slices. The potatoes were good as usual.
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Chipotle roasted calabaza and mushrooms with chickpeas, pico, and avocado9 -
Gifted fruit tray1 -
just_Tomek wrote: »Me once again asking for recs! My produce box had kohlrabi with the greens attached. I tried them raw, they're on pretty big ones and are thick. Not great, not awful, any favorite ways to eat them? I'll probably just saute with aromatics and my Swiss chard unless you've tried something tastier.
You got it. Saute them like any other leafy green.
For the bulb, peel and thinly slice into a salad for a nice crunch.
Thank you for answering! Didn't think about eating the bulb raw, I usually roast it. I'll have to give that a go!
Tomek, I got your favorite, an air fryer! Forgive me, my microwave broke and it's an oven/microwave combo so I have some hunting to do. Don't have a convection oven, I'm actually really liking it aside of having to do one thing at a time. I'm down an Instant pot but luckily have a spare!
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just_Tomek wrote: »just_Tomek wrote: »Me once again asking for recs! My produce box had kohlrabi with the greens attached. I tried them raw, they're on pretty big ones and are thick. Not great, not awful, any favorite ways to eat them? I'll probably just saute with aromatics and my Swiss chard unless you've tried something tastier.
You got it. Saute them like any other leafy green.
For the bulb, peel and thinly slice into a salad for a nice crunch.
Thank you for answering! Didn't think about eating the bulb raw, I usually roast it. I'll have to give that a go!
Tomek, I got your favorite, an air fryer! Forgive me, my microwave broke and it's an oven/microwave combo so I have some hunting to do. Don't have a convection oven, I'm actually really liking it aside of having to do one thing at a time. I'm down an Instant pot but luckily have a spare!
I have NOTHING against air fryers. Nothing at all. They are great small tiny little convection ovens, as you are finding out.
Use a mandolaine or really thinly slice the bulb along with an apple and fennel (anise). Equal amounts and into a bowl. Sprinkle with S&P and then drizzle equal amounts of honey, cider or balsamic vinegar. Stir. Enjoy
I know what I'm making with my left over roast chicken for lunch tomorrow. I've got the first baby kohlrabi ready for harvest (very early but they're adorably tender and I need to thin them out anyways). The fennel, sadly, got swarmed by slugs. So I'll have to go buy some.
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How should I rescue overmature corn sprouts? I grew pea and corn sprouts and prefer the flavour of the pea shoots in salads. The corn shoots have gotten quite tall and tough. Can they be rescued in a sautee or should I just chuck them.0
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just_Tomek wrote: »purplefizzy wrote: »
The dragon fruit is a thing of beauty isnt it.purplefizzy wrote: »Giant bowl of spiralized stuff.
Kohlrabi, chayote, daikon, Asian pear.
Lime, grated ginger, sea salt dressing (so far. May add stuff.)
Sauerkraut (is that really spelling? Spellcheck wants it to be so.) Will use this to make Tom’s sauerkraut salad. Finding proper kraut not easy in my area and cabbage .50/lb.
Cauli-flax-psyllium-dried onion (& spices inc Tumeric) ‘neat-balls’ - these are experimental, Ive been doing flax/psyllium/dried onion ‘popover’ thingies lately. Nearly perfected but still playing with oven temp/time to get texture right. Not-meatballz I’m flying totally blind here. We’ll see. Starting oven low & slow to initially dry, then will spray with oil and crank it up to crisp.
Make sure that the liquid in your sauerkrout is above the cabbage. Ideally you should weight this down with something heavy like a rock. Find a rock that fits your jar, scrab it clean, wrap in plastic wrap and place on top.
Also, did you try any ethnic type store to buy it ready? Any Polish or German type place will have it 100%.
Please some and thank you !0 -
Sauteed and boiled over mature corn sprouts unpleasantly stringy. Cut them back severely and covered in a dark cloche. Hopefully no chlorphyl will prevent them from getting so hard and stringy next crop. Must also remember to harvest earlier.2
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Grocery haul:
Didn't realize I only had one tomato left...oh well. I'll go back soon.
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I've never done corn sprout. If you want to focus on sprouts, I recommend: radish (my favorite), alfalfa, broccoli,clover, lentil, mung beans, and chia, among others. I've done all these on a kitchen counter.2
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redgirldance wrote: »
Not sure, but I think they might be pasillas (really chilacas, I think, but often labeled pasilla in US - so confusing) or poblanos . . . which are milder, and sort of richer flavored - really yummy.2
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