For the love of Produce...
Replies
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I was wrong.
I found a ripe fig while I was out watering some shrubs. Just one. I pruned the plants heavily last year, so the first (breba) crop will be small. The main crop comes later on this year's new wood, while the breba crop is on last year's new wood. We never get many from the main crop. They rot before they get ripe because, well, that's our climate. At least for now. It was delicious, and I can't even find one more.
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My dad's previous property had a large fig tree. I think they were usually ripe around 4th of July??? I loved it when the next door neighbor would make fig jam and homemade honey wheat buns!3
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My fig tree is enormous this year but everything is still green. I got half a dozen ripen about a month back but it's still working on the rest.3
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Jealous of all the homegrown fruit. We do have some store bought peaches and persimmons of my favourite type. Best eaten standing over the kitchen sink.3
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Tonight. Finally made pretty food.
Butter lettuce, watermelon radish, roasted warm cauli, herbs (cilantro, mint) crescents of deseeded Persian cucumber. Miso dressing, the one I guilty pleasure. Weird oils in it.
Seed crunch stuff. Capers.
Then unceremoniously dumped a tub of cottage cheese on it. Cottage cheese is many great things. But not picturesque, IMO.3 -
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I was wrong.
I found a ripe fig while I was out watering some shrubs. Just one. I pruned the plants heavily last year, so the first (breba) crop will be small. The main crop comes later on this year's new wood, while the breba crop is on last year's new wood. We never get many from the main crop. They rot before they get ripe because, well, that's our climate. At least for now. It was delicious, and I can't even find one more.
So jealous!0 -
Not fresh produce but I discovered chick pea flour fries and really like them. I do them in the air fryer but they would work under the broiler or shallow fried.
https://olivesfordinner.com/2018/07/chickpea-fries-with-yogurt-tahini-sauce.html3 -
I love fresh broadbeans but cannot believe the edible parts to waste ratio, especially if the skins are leathery and you need to double pod. We have some frozen broad beans too. I have never double podded frozen ones before but wondering if they are as painful to do.0
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I have so many small globe tomatoes that I can't keep up. It's only 1 plant, but I am only 1 person. So they are globe tomatoes, shaped like a slicing tomato, but about the size of roma tomatoes. Which makes them not the best for sandwiches. I am getting tired of slicing them on top of avocado toast or having tomato and cucumber salads. Using a few later this week in hummus veggie pasta but I have no clue what else to make with them!1
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I have so many small globe tomatoes that I can't keep up. It's only 1 plant, but I am only 1 person. So they are globe tomatoes, shaped like a slicing tomato, but about the size of roma tomatoes. Which makes them not the best for sandwiches. I am getting tired of slicing them on top of avocado toast or having tomato and cucumber salads. Using a few later this week in hummus veggie pasta but I have no clue what else to make with them!
I don't have a have a garden but bought a 5 kg box of so-so tomatoes from the green grocer very cheap when there was a glut. Roast tomato sauce is an option if the weather is not too hot to have the oven on. I gave a third of the finished batch to the girlfriend who came to help make this. This was the portion that went into our freezer.
If your tomatoes are really good you won't need to roast them, which is a more manageable way to make tomato sauce for freezing in hot weather.
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I am also jealous of folks' homegrown produce! Nice job, all you gardeners!
I love squashes, which is definitely not a phrase younger me would have ever believed would come out of my mouth. But I love kabocha and delicate and Hubbard, when I can get them, and summer squash and zucchini when I can't.
And I love, love, love me some lotus root and burdock root the rare times they are available nearby!
I'm also a sucker for honeydew and cantaloupe and any type of apricot/nectarine/peach-type fruit. Plus the astringent ducks like persimmons and tamarinds. I also have a soft spot for less-heralded berries, like kinnikinick and serviceberries and gooseberries, etc.
I need help learning to love beets, and chard, so I'll be combing back through these 84 (!) pages to see if folks have recipes I want to try.
Also: Szechuan buttons. If anyone ever offers you one, I highly recommend you take them up on the offer. I did once, and have never regretted it.5 -
I have so many small globe tomatoes that I can't keep up. It's only 1 plant, but I am only 1 person. So they are globe tomatoes, shaped like a slicing tomato, but about the size of roma tomatoes. Which makes them not the best for sandwiches. I am getting tired of slicing them on top of avocado toast or having tomato and cucumber salads. Using a few later this week in hummus veggie pasta but I have no clue what else to make with them!
I don't have a have a garden but bought a 5 kg box of so-so tomatoes from the green grocer very cheap when there was a glut. Roast tomato sauce is an option if the weather is not too hot to have the oven on. I gave a third of the finished batch to the girlfriend who came to help make this. This was the portion that went into our freezer.
If your tomatoes are really good you won't need to roast them, which is a more manageable way to make tomato sauce for freezing in hot weather.
(image snipped for length)
One of the beauties of roasting tomatoes, though - besides the rich, concentrated flavor - is that they get quite a bit smaller, thus requiring less freezer space. I love them roasted a bit further than sauce consistency (but not all the way to dry or leathery) and mixed with pasta plus just some nice grated aged cheese and some minced garlic or freshly garlic-ed good oil.2 -
I have so many small globe tomatoes that I can't keep up. It's only 1 plant, but I am only 1 person. So they are globe tomatoes, shaped like a slicing tomato, but about the size of roma tomatoes. Which makes them not the best for sandwiches. I am getting tired of slicing them on top of avocado toast or having tomato and cucumber salads. Using a few later this week in hummus veggie pasta but I have no clue what else to make with them!
Let them get REALLY ripe, slice them, and dehydrate.
If you slice them REALLY thin and dry them until they are uber crispy, they are so intense with flavor. I call them "tomato chips." Then you can save them for later in the year when you can't harvest them.
I have six tomato plants. What the ocelot was I thinking? Sungold - always yum. Estrena - allegedly a better version of sungold. Green tiger -- a football shaped thing that seems like it has some roma in it, but it's small, and it's green with stripes when ripe. Cosmonaut Volkov - have grown before, and they do well here. Valencia - orange, small slicing tomato that I hope is really good. Berkely Pink Tie Dye - heirloom tomato that I don't actually expect to perform well in our climate, but I loved the name. As a one-person household, I am going to have to find some fun things to do with the bounty. For now it's cucumber season.
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I live in the middle of nowhere but there are upsides My landlord lets me shop in her garden - tomatoes, kale, beets, squash, eggplant, pumpkin. I buy honey from her hives made from bees in my backyard. And there is a Mennonite farmers market about 2 miles away. I'm not used to seeing produce in plastic packages.5
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Hubby came home from the market with cherries. Wow. Must remember to get more while they are in season.2
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I can't believe the hubby found samphire (aka salicornia) in the supermarket, something I love but haven't eaten in about 12 years. Grows in salt water tidal marshes. so a pre salted vegetable.
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I can't believe the hubby found samphire (aka salicornia) in the supermarket, something I love but haven't eaten in about 12 years. Grows in salt water tidal marshes. so a pre salted vegetable.
Tesco’s have been stocking Samphire for quite some years now, in fact.
I first came across Samphire when I lived in Norfolk where it was available, in season only, from the wet fish stalls in Norwich Market. At that time (20+ years ago) it pretty much was only growing in The Wash - North Norfolk/Lincolnshire coast.
I can only imagine from the easy availability these days in Tesco (and Morrisons - but that’s less reliable a source) that’s its being farmed rather than gathered wild semi-locally. I’ve just realised your pack says ‘Morocco’!2 -
I have been on a fruit tear lately after realizing that not going to the farmer's market was meaning I was missing out on my usual summer fruit. Been eating apricots, peaches, plums, blueberries, blackberries, and cherries. My own blueberries went from almost ripe to missing, so some animal is eating them (probably squirrels, which have been an issue this year).3
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My neighbor was heading out of town to help a friend for a few days. She offered me some zucchini. I never grow them because there's always so many available. She also gave me a couple very nice eggplant I will cook today. Those zucchini were a paler green than I'm used to, and they were a nice size.
I sauteed them with onion and lots of garlic and tossed them with radiatore.
Much more delicious than photogenic.
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