For the love of Produce...
Replies
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Fennel bulb was a bust
I like trying new fruit and veg, but this is a flavor that I cannot stand.
Currently lingering in my fridge before I face reality and chuck it
Any advice on using it without tasting the licorice flavor? 0 -
Mithridites wrote: »Fennel bulb was a bust I like trying new fruit and veg, but this is a flavor that I cannot stand.
Currently lingering in my fridge before I face reality and chuck it Any advice on using it without tasting the licorice flavor?
Did you only eat it raw? Slice it up with some apples and onions and put them over a pork roast before it goes in the oven. If you don't eat meat, you could roast them alone. It's a good flavor combination and not licoricy.1 -
Mithridites wrote: »Fennel bulb was a bust I like trying new fruit and veg, but this is a flavor that I cannot stand.
Currently lingering in my fridge before I face reality and chuck it Any advice on using it without tasting the licorice flavor?
Did you only eat it raw? Slice it up with some apples and onions and put them over a pork roast before it goes in the oven. If you don't eat meat, you could roast them alone. It's a good flavor combination and not licoricy.
Yup, tried a sliver of it raw and ...NOPE!
Was going to try it in salad. Might take your advice and roast it before throwing out. Scared to ruin a roast so I'll do it in a sheet pan with onion and a drizzle of o.o. How long/hot would you say? @cblairnh0 -
Mithridites wrote: »Mithridites wrote: »Fennel bulb was a bust I like trying new fruit and veg, but this is a flavor that I cannot stand.
Currently lingering in my fridge before I face reality and chuck it Any advice on using it without tasting the licorice flavor?
Did you only eat it raw? Slice it up with some apples and onions and put them over a pork roast before it goes in the oven. If you don't eat meat, you could roast them alone. It's a good flavor combination and not licoricy.
Yup, tried a sliver of it raw and ...NOPE!
Was going to try it in salad. Might take your advice and roast it before throwing out. Scared to ruin a roast so I'll do it in a sheet pan with onion and a drizzle of o.o. How long/hot would you say? @cblairnh
Fennel is DELICIOUS if you slice it up and throw it in the air fryer for 10 minutes and toss it onto a salad. The whole thing is edible but the tastiest in a salad is the bulb to me.2 -
My go to templates for SE Asian salads are thesepurplefizzy wrote: »
https://danangcuisine.com/recipes/recipe-grilled-eggplant-ca-tim-nuong-mo-hanh/
https://www.bonappetit.com/recipe/pomelo-salad-with-chile-lime-peanuts-and-coconut
The first includes a little shallot infused oil in the dressing. It is my template for making dressings. The second one is my template for toppings. It has no oil in the dressing but uses oil to deep fry shallots. No need to do this as you can buy the fried shallots in an Asian supermarket, or just substitute the ready made deep fried onions that Americans use for Thanksgiving green bean casserole. Ditto don't bother frying peanuts yourself and buy roasted peanuts. Toasting shredded coconut is worth the effort.
So the first is actually a roast aubergine salad and the second a pomelo salad. Som tam would typically be unripe papaya or mango. Spiralized sweet veg such as carrot combined with spiralized sour apples gives a similar flavour profile. The other ingredients for som tam (other than dressing and garnishes) are cherry tomatoes, green beans and little pickled river crabs (if you are in Thailand).
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Mithridites wrote: »Fennel bulb was a bust I like trying new fruit and veg, but this is a flavor that I cannot stand.
Currently lingering in my fridge before I face reality and chuck it Any advice on using it without tasting the licorice flavor?
@Mithridites - hey! I use fennel in soup. Mostly Ikarian stew... it’s tastes more mild to me that way. Let me know if you want the recipe!
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Mainstream-items-only farmers market haul today: Elephant garlic, Bintje potatoes**, muskmelon/cantaloupe, assorted summer squash, lemon cucumbers, green bell pepper, assorted cherry tomatoes, assorted salad tomatoes, and a dozen of "chicken produce" 😉.
** I hardly ever eat potatoes, not out of philosophy, but just taste-preference within calorie budget. But there's been too much talk of potatoes on random threads here, so when I saw a stand with several varieties to choose from, I couldn't resist. Potato salad sounds good in summer, besides, and I have some fresh dill weed needing to be thinned that would be tasty in there with maybe some yogurt, sweet onions, feta . . . .
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I love fennel, but it's definitely less licorice-y if you roast it or sautee it. I only use it raw in an occasional salad or smoothie (I love it in smoothies).1
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Mithridites wrote: »Mithridites wrote: »Fennel bulb was a bust I like trying new fruit and veg, but this is a flavor that I cannot stand.
Currently lingering in my fridge before I face reality and chuck it Any advice on using it without tasting the licorice flavor?
Did you only eat it raw? Slice it up with some apples and onions and put them over a pork roast before it goes in the oven. If you don't eat meat, you could roast them alone. It's a good flavor combination and not licoricy.
Yup, tried a sliver of it raw and ...NOPE!
Was going to try it in salad. Might take your advice and roast it before throwing out. Scared to ruin a roast so I'll do it in a sheet pan with onion and a drizzle of o.o. How long/hot would you say? @cblairnh
I would cook it at 350F and check it at 20-30 minutes so the onion doesn't start burning. If you put it in with the roast, though, it doesn't really affect the roast's flavor -- it's more that the vegetables absorb the roast juices.1 -
Mainstream-items-only farmers market haul today: Elephant garlic, Bintje potatoes**, muskmelon/cantaloupe, assorted summer squash, lemon cucumbers, green bell pepper, assorted cherry tomatoes, assorted salad tomatoes, and a dozen of "chicken produce" 😉.
** I hardly ever eat potatoes, not out of philosophy, but just taste-preference within calorie budget. But there's been too much talk of potatoes on random threads here, so when I saw a stand with several varieties to choose from, I couldn't resist. Potato salad sounds good in summer, besides, and I have some fresh dill weed needing to be thinned that would be tasty in there with maybe some yogurt, sweet onions, feta . . . .
This looks amazing, great haul!1 -
My friends around the corner were packing up for a week-long camping trip. We were getting to 100 degrees, and my lemon cucumber plant was good to me. I pick three to eight of them every day. I took a few over because they aren't growing any. Perfect cooling snack on a hot day. I usually only get one or two slicing cucumbers every day or two. The variety is Marketmore, and they are tasty. They didn't know when they planted it, but a start another neighbor gave them as a delicata squash was in fact a cucumber.
The delicata start they gave ME turned out to be a cantaloupe. Apparently my neighbor isn't good with labels. I digress...
They have a greenhouse, so they've been getting ripe tomatoes for a while. They already had given me a few. Mine are still a few days away, although I've been feasting on cherry tomatoes. They picked a bunch of ripe tomatoes for me - over a kilo. They also gave me some shishito chilies, a few hot chilies, a couple small eggplants and some appropriate sized zucchini. This is the same neighbor who sneaked Zach the Zuke onto my porch last week.
Some of the tomatoes needed to be eaten right away. So I made a big batch of gazpacho. Yummers! Now I just have to wait a few hours for the flavors to meld. I almost added a zucchini, but decided nah.
It's so much fun that all the veggies except the onion and garlic grew less than 500 feet from where I am sitting right now.
The end result was just shy of two kilos (1877 grams), and it fit easily in two jars.
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I dehydrated a bucketful of our cherry tomatoes yesterday. Can't keep up with the wing beans.1
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Did anyone tried to freeze apples? I have some sliced apples, and i froze a little just to see. I like them as a frozen treat, same like other frozen fruit for sweet cravings. Instead of ice cream or sherbet, i guess.5
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Did anyone tried to freeze apples? I have some sliced apples, and i froze a little just to see. I like them as a frozen treat, same like other frozen fruit for sweet cravings. Instead of ice cream or sherbet, i guess.
I haven't froze apples but I have eaten frozen grapes which are DELICIOUS frozen. Takes longer to eat too. I am on an apple kick right now, so I'll try them frozen. Great idea!3 -
Getting to be prime fruit season here in Michigan - yay! It may even be a little earlier than usual - not sure - because we've had so much heat (don't laugh, people who live in warm places!). Some of these things do love heat.
Last week's muskmelon/canteloupe was so good I needed another one. Also got more tomatoes, cucumbers; and some watermelon, peaches.
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A simple dish of steamed zucchini drizzled with soy sauce and olive oil, sliced garden ripe tomatoes, and some red quinoa.
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I'll start eating this produce soon:
Tomatoes, cherry tomatoes, cucumbers, lemon cucumbers, raspberries, and grapes. I put a Bartlett pear in the picture since they are ripening after about 1.5 weeks or so in a box. This year I refrigerated unripe pears so I can ripen them slowly instead of being overrun. The Chojuro pear (Asian pear) tree will start having ripe fruit in a week or three.
I made another batch of gazpacho with some of the cucumbers and tomatoes. I have enough for another batch. Maybe I should freeze some for winter. Nah. It's summer food!
The Italian prune plum tree has a whole crapton of fruit that is just about ripe, too.
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With all those tomatoes from neighbors, with all the cucumbers from my garden, and with shishito peppers and basil left from a previous garden gift, how could I not make more gazpacho. I have enough vegetables to make another batch in a day or two after I demolish this batch.
I added more jalapeno than last time. Good call. I also left the leaves on the stick of celery I cut out of the garden; why not? Between the basil and the celery leaves, the color was a little different. And it's delicious.
Recipes say to peel (and seed) the tomatoes and cucumbers or to put the finished product through a food mill. Er.... Jay told me, "Life's too short to peel tomatoes." It's not that hard, but why? My blender works fine, I think the extra fiber has to be a bonus, and I don't mind the slight texture. It's kind of like a tomato smoothie.
Hey - maybe tomorrow I should add a little yogurt....6 -
With all those tomatoes from neighbors, with all the cucumbers from my garden, and with shishito peppers and basil left from a previous garden gift, how could I not make more gazpacho. I have enough vegetables to make another batch in a day or two after I demolish this batch.
I added more jalapeno than last time. Good call. I also left the leaves on the stick of celery I cut out of the garden; why not? Between the basil and the celery leaves, the color was a little different. And it's delicious.
Recipes say to peel (and seed) the tomatoes and cucumbers or to put the finished product through a food mill. Er.... Jay told me, "Life's too short to peel tomatoes." It's not that hard, but why? My blender works fine, I think the extra fiber has to be a bonus, and I don't mind the slight texture. It's kind of like a tomato smoothie.
Hey - maybe tomorrow I should add a little yogurt....
I love chilled soups, yum! I vote Yes to a swirl of yogurt- especially if to complement spicy.1 -
My little brother is dog sitting and sent me the cutest text asking if he could eat my giant watermelon.
My pandemic garden results have been mostly misses.. but he reports it is good!
So happy. That would have been a huge amount of suck.3
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