For the love of Produce...
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Made a mixed mushroom ‘tart’, (I would call galette) which was much easier than I expected and I got to have THIS moment of a glorious pile of mushrooms on my counter which made me so happy and excited to eat them 😋
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I wanted to share my mushroom pics, they're golden oyster mushrooms, home grown from the kit. I had quite a few flushes, it was fun to watch them grow. Unbelievably fast, from hour to hour... Took me a while to figure out that i liked them grilled the best.
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@icemom011
Those are amazing!!0 -
I wanted to share my mushroom pics, they're golden oyster mushrooms, home grown from the kit. I had quite a few flushes, it was fun to watch them grow. Unbelievably fast, from hour to hour... Took me a while to figure out that i liked them grilled the best.
Hey... nice shrooms ya got there ☺️☺️2 -
I'm making another gallon of kimchi. I have about a three day supply left; that should be about enough. Maybe I'll send pictures later. The Napa cabbage is soaking right now, and in about an hour I'll put everything else together. I couldn't decide what kind of chilies to use. This time it will be a mix of dried red Arbol and fresh green Serrano. It should be a fair bit spicier than the last batch, but not TOO spicy. I want to get the ginger more finely chopped or grated, but I don't think I'm going to blend anything. I like the bigger chunks of garlic and chiles. I'm going to go a fair bit heavier on the fish sauce this round, but decided not to get the dried shrimp so I can give some to a friend who has a shellfish allergy. I don't want to kill her. Well, not today 🤣 🤣
If you are a kimchi aficionado, what are some unusual ingredients you like to sneak in? What kind of chiles do you use? How long do you ferment before slowing it down in the fridge? Mine's pretty simple: Napa, daikon, green onion, lots of garlic, ginger, hot chiles, fish sauce, and of course salt, although I rinse the salted cabbage before assembling. So tasty.3 -
The Napa cabbage weighed in at 5.5 pounds. I chopped it and soaked it in salt water for a couple hours, then rinsed and combined with the other ingredients I prepped during the last of the salt soak.
Daikon radish
Lots and LOTS of garlic
A bunch of finely chopped ginger
A bunch of chopped fresh green onion
Three nice fresh green Serrano chiles
Five or six red dried Arbol chiles
A bunch of really high quality fish sauce.
I pressed it down into a gallon glass jar, and there was about the right amount of head space to keep it from bubbling over. I used a couple of the outer leaves from the cabbage to hold all the goodies under the surface of the liquid. I did have to pour a little of the brine I poured off from the soak to get the liquid level right.
Now we wait.
I have about three days left of the last batch, so I shouldn't run out. This batch might be a lot more spicy. We shall see.
The sauerkraut with carrot I made about 2.5 weeks ago should be fermented enough to put in the fridge later this week. It is already quite good, but I like it just a bit more sour.
I am taking full advantage of the cooler temperatures, because once summer gets here, fermented cabbage will get too mushy. I don't have air conditioning. Indoor temperature is pretty good right now for fermenting cabbage.
I'm also going to cook a batch of mayocoba beans. I've never cooked them before, but the day after I saw some dried in the store, my friend said she cooked some and they were good. I picked some up the other day and started soaking them last night. I only have one serving of garbanzos left, so I should be OK to go ahead and cook these. Or I could wait for tomorrow and let them start to sprout before cooking. So many options.
I hope you are having a yummy day, too.7 -
@Safari_Gal_ , @MinTheKitCat thank you!The Napa cabbage weighed in at 5.5 pounds. I chopped it and soaked it in salt water for a couple hours, then rinsed and combined with the other ingredients I prepped during the last of the salt soak.
Daikon radish
Lots and LOTS of garlic
A bunch of finely chopped ginger
A bunch of chopped fresh green onion
Three nice fresh green Serrano chiles
Five or six red dried Arbol chiles
A bunch of really high quality fish sauce.
I pressed it down into a gallon glass jar, and there was about the right amount of head space to keep it from bubbling over. I used a couple of the outer leaves from the cabbage to hold all the goodies under the surface of the liquid. I did have to pour a little of the brine I poured off from the soak to get the liquid level right.
Now we wait.
I have about three days left of the last batch, so I shouldn't run out. This batch might be a lot more spicy. We shall see.
The sauerkraut with carrot I made about 2.5 weeks ago should be fermented enough to put in the fridge later this week. It is already quite good, but I like it just a bit more sour.
I am taking full advantage of the cooler temperatures, because once summer gets here, fermented cabbage will get too mushy. I don't have air conditioning. Indoor temperature is pretty good right now for fermenting cabbage.
I'm also going to cook a batch of mayocoba beans. I've never cooked them before, but the day after I saw some dried in the store, my friend said she cooked some and they were good. I picked some up the other day and started soaking them last night. I only have one serving of garbanzos left, so I should be OK to go ahead and cook these. Or I could wait for tomorrow and let them start to sprout before cooking. So many options.
I hope you are having a yummy day, too.
Sounds so yummy!!!!!! I wish some of it was in my fridge!1 -
Fields and fields of Dikon yesterday!! I can never find exactly how to use it all up when I buy it so I’m hoping people have some yummy healthy suggestions here that may differ from the typical uses. I’m pretty much the only one who eats it unless I sneak it into soups. So it’s me and 8 lbs of it every time I buy it. 😂😆
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I liked pickled daikon/turnip/radish a lot. But that is probably considered a typical use.2
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Made creamy mushroom soup for dinner last night. It was really really good. Next time I might make a couple recipe tweaks but, even though I added chicken and a little leftover quinoa, the mushrooms were front and center which is what I wanted!6 -
This was a little under-inspired, but produce forward. I got some really pretty small bok choi. Wasn't feeling the stir fry, don't have a grill, so I cut wedges and broiled (with a light mist of oil). They're on top of edamame/mung fettucine, with a warmed light dressing of tamari, fresh garlic, sherry-preserved ginger root from the jar in the fridge, some anaheim pepper flakes, toasted sesame oil, and a bit of mild rice vinegar.
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@o0Firekeeper0o & @AnnPT77 those sounds and look delicious!!!2
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I made the parsnip tatin tonight. Good and easy. I used store bought phyllo and some leftover miso caramel sauce I had lying around the freezer. The other veg was frozen broad beans and peas sauteed in a scant amount of butter with pressed/grated garlic and scattered with lime leaves. The meat was kid chops.
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This was a little under-inspired, but produce forward. I got some really pretty small bok choi. Wasn't feeling the stir fry, don't have a grill, so I cut wedges and broiled (with a light mist of oil). They're on top of edamame/mung fettucine, with a warmed light dressing of tamari, fresh garlic, sherry-preserved ginger root from the jar in the fridge, some anaheim pepper flakes, toasted sesame oil, and a bit of mild rice vinegar.
That looks amazing!!!
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I will make root vegetable tarte tatin again, but will continue to hack and simplify the recipes I see online.
For the veg I would cut half inch rounds and check that it covers the bottom of your baking tray, using smaller pieces to fill in spaces between large rounds. Brown veg in a scant amount of butter and then microwave until almost tender when you prick with a fork. Stir in a little caramel sauce to lightly coat if you have that lying around, otherwise some maple syrup, date molasses or other syrupy goo. Line your baking tray with the lightly caramelized veg.
If using store bought phyllo, melt a little butter in the microwave and lightly brush between sheets. Fold the sheets so they are only slightly bigger than your baking pan (ie fold into a square and then turn down corners if using a circular pan or fold in halves or quarters for a small rectangular baking tray. Place the pastry over the veg, tucking edges down to meet the baking tray. Stab several places with a blunt knife to allow steam to escape. Bake about 25 minutes at 180C until the top is golden brown. If you are using an air fryer line the top with silicon mesh to prevent loose bits of broken phyllo flying around and becoming burnt on contact with the heating elemnt. When top is golden brown invert onto a serving dish.5 -
I will make root vegetable tarte tatin again, but will continue to hack and simplify the recipes I see online.
For the veg I would cut half inch rounds and check that it covers the bottom of your baking tray, using smaller pieces to fill in spaces between large rounds. Brown veg in a scant amount of butter and then microwave until almost tender when you prick with a fork. Stir in a little caramel sauce to lightly coat if you have that lying around, otherwise some maple syrup, date molasses or other syrupy goo. Line your baking tray with the lightly caramelized veg.
If using store bought phyllo, melt a little butter in the microwave and lightly brush between sheets. Fold the sheets so they are only slightly bigger than your baking pan (ie fold into a square and then turn down corners if using a circular pan or fold in halves or quarters for a small rectangular baking tray. Place the pastry over the veg, tucking edges down to meet the baking tray. Stab several places with a blunt knife to allow steam to escape. Bake about 25 minutes at 180C until the top is golden brown. If you are using an air fryer line the top with silicon mesh to prevent loose bits of broken phyllo flying around and becoming burnt on contact with the heating elemnt. When top is golden brown invert onto a serving dish.
This may not appeal to some for taste reasons, but in pursuit of pure laziness, when making somewhat savory dishes, I've taken to misting oil on the phyllo sheets rather than brushing with butter, as a time saver. This recipe you're doing is a bit on the savory/dessert boundary, and I'd still use butter myself for something full-on dessert-like, so it may not apply here.
I do need to follow your lead and make miso caramel again: That was delicious, and I appreciate that you shared it here so many pages back. Now I need to try it with parsnips!
So many things you make are interesting twists, and sound very wonderful. Glad you're sharing with us!6 -
Half of this big salad came from my garden. I've got mustard greens, chard, tomatoes, basil. The rest is store bought. Mushrooms, olives, Tuscan kale, arugula, onion, scallions, ginger, cucumbers.8 -
@icemom011 how do you grow tomatoes and basil in February?!? Tell us all your secrets! 😎0
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@MinTheKitCat , haha, no secrets. I'm in 10b zone. It's nice and warm here.2
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