For the love of Produce...
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I've been doing Cambodian street corn in the air fryer. Both with normal cobs and baby corns. If I make the marinade with half a tin of coconut milk (freeze the other half) I have enough to do 1 serving whole big cobs and 2 servings with baby corn during the week that the coconut milk holds in the fridge. The marinade is coconut milk, a dash of SE asian fish sauce to taste, and a few pinches of sugar to taste, and a lot of chopped chive or green onion. Air fry, roast, or BBQ about 20 minutes for whole cobs and 12 for the mini cobs.
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I love ratatouille and am going to try roasting all the veggies on a rack tonight and see how that is. I love roasted vegetables and am curious to see how that will work.5
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My friends with the neighborhood center farmers market veggie box subscription left town again, so I got their box this week. Now, I'm rich in greens: Yay!
From upper right, I have a nice big bag of baby spinach, mixed salad greens, kale, chives, ramps, and a potted baby basil.
I still had greens from a previous marketing round, so tonight's dinner was very green as well: Leeks slivered & sauteed with mustard greens, eaten on edamame fettucine with tamari and rice vinegar; romaine salad with cherry tomatoes, thin-sliced onions, goat feta, and red wine vinegar leftover from cooking cubed root veggies in it last night (so lightly earthy-flavored from them, which was nice).
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I just made broccoli rabe for the first time! I did it roasted with olive oil in the oven and it was delicious. I really miss the drive through farmers' market they were doing due to covid last year, it was so convenient and I loved trying new things with the blind bags. It will be 2 weeks since my 2nd vaccine on Monday so I'll make an effort to go to the normal market - though they moved it to the most annoying part of town!
@AnnPT77 That sounds SO GOOD I want to try it - minus the feta, I'm a feta hater. Blasphemy I know. I don't think I've made mustard greens yet. The edamame fettuccine sounds interesting.2 -
My friends with the neighborhood center farmers market veggie box subscription left town again, so I got their box this week. Now, I'm rich in greens: Yay!
From upper right, I have a nice big bag of baby spinach, mixed salad greens, kale, chives, ramps, and a potted baby basil.
I still had greens from a previous marketing round, so tonight's dinner was very green as well: Leeks slivered & sauteed with mustard greens, eaten on edamame fettucine with tamari and rice vinegar; romaine salad with cherry tomatoes, thin-sliced onions, goat feta, and red wine vinegar leftover from cooking cubed root veggies in it last night (so lightly earthy-flavored from them, which was nice).
@AnnPT77 - these are lovely!!! 🌿 🥬1 -
I found artichokes at the store yesterday! For whatever reason I haven’t really been seeing them at the market. I’m going to steam them and eat them with garlic butter, which to me is the best and only way to eat them5
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o0Firekeeper0o wrote: »I found artichokes at the store yesterday! For whatever reason I haven’t really been seeing them at the market. I’m going to steam them and eat them with garlic butter, which to me is the best and only way to eat them
I got 2 artichokes in my veggie box-a-week on Wednesday. I've never cooked artichokes before so have been searching recipes online. It sounds like roasting is also popular. Maybe I'll try one steamed and one roasted.5 -
Today for dinner I realized I had sunchokes from the farmers market left and roasted them with some radishes plus some sauteed asparagus and (non produce) sockeye salmon. Delicious.7
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What are your favourite slaws that don't use brassicas?
I have anchovy/garlic mayo I made for Salade Nicoise at the beginning of the week and would like the use the leftovers in a slaw. However the hubby's delicate digestive system means brassicas upset his stomach. All that comes to mind and is in season is spiralized celeriac and carrots.
Ideas would be welcome.0 -
What are your favourite slaws that don't use brassicas?
I have anchovy/garlic mayo I made for Salade Nicoise at the beginning of the week and would like the use the leftovers in a slaw. However the hubby's delicate digestive system means brassicas upset his stomach. All that comes to mind and is in season is spiralized celeriac and carrots.
Ideas would be welcome.
Julienned jicama, maybe?2 -
Tonight I made grilled eggplant w my MIL's recipe.
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I made some pancake-y things to go with my egg muffins this weekend. Grated carrot and zucchini, minced green onion, sundried tomato and garlic, shredded style frozen hashbrowns, shredded Mozzarella, a bit of Italian seasoning, and an egg and some flour to bind it all together. Baked. Based on the bits that fell off around the edges or stuck to the pan they're delicious.4
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What are your favourite slaws that don't use brassicas?
I have anchovy/garlic mayo I made for Salade Nicoise at the beginning of the week and would like the use the leftovers in a slaw. However the hubby's delicate digestive system means brassicas upset his stomach. All that comes to mind and is in season is spiralized celeriac and carrots.
Ideas would be welcome.
Would also be good on a roasted veg salad, but if slaw-focused then I like that jicama idea, too . . . unless fiber is part of your husband's digestive sensitivity.
Hakurei turnips, maybe?
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Mega veggie pizza, Murcan-excess style, with tomato paste, cherry tomatoes, fire-roasted diced tomatoes (yes, canned), cherry tomatoes, basil (dried), fresh garlic, onion, garlic-stuffed green olives, spinach, fresh mushrooms, orange bell peppers, chevre, parmesan, mozzarella, and probably some stuff I'm forgetting. I don't do scratch pizza often (lazy, plus it's calorie-rich), but I've been working on crust, wanting to figure out best mix of whole wheat flour (flavor, heartiness), chickpea or similar legume flour (protein, fiber). vital wheat gluten (rising, chewiness, protein). Not totally there yet, but am keeping notes & think I'm making progress.
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Mega veggie pizza, Murcan-excess style, with tomato paste, cherry tomatoes, fire-roasted diced tomatoes (yes, canned), cherry tomatoes, basil (dried), fresh garlic, onion, garlic-stuffed green olives, spinach, fresh mushrooms, orange bell peppers, chevre, parmesan, mozzarella, and probably some stuff I'm forgetting. I don't do scratch pizza often (lazy, plus it's calorie-rich), but I've been working on crust, wanting to figure out best mix of whole wheat flour (flavor, heartiness), chickpea or similar legume flour (protein, fiber). vital wheat gluten (rising, chewiness, protein). Not totally there yet, but am keeping notes & think I'm making progress.
Looks good Ann. I have the same pizza pans.2 -
Fun farmer's market visit today (first market of the season -- it's normally open but indoors over the winter, but wasn't this year). I bought a mix of different kinds of mushrooms, radishes, turnips, bok choy, rhubarb, fennel, celeriac, beets, asparagus, basil, and a couple of green tomatoes. There were of course lots of different kinds of lettuces, spinach, chard, and other greens, but I already had plenty of that at home. Nice to be back there after not going for so long.6
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I'm still getting lettuce and chard like crazy from my garden. Last week, the asparagus came in, so we're eating that in everything. I had no idea that when asparagus is straight out of the garden, it's incredibly good when prepared raw. My sister gave me a recipe for a red onion and asparagus salad that gets a vinaigrette and it's just amazing. I still have a few leeks to pull from last year too.10
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I got some asparagus from the Farmers Market this weekend. It was the BEST asparagus I have ever had. Seriously. Super tender and a bit sweet almost. I have always liked asparagus, but now I am worried I will be spoiled from the usually stuff!
Also, I planted my container garden this weekend. It is mostly herbs to use in cooking and my practice. I have a low acid cherry tomato plant, a mini bell pepper plant, and some carrots. Then I have 2 types of sage, lemon balm, catnip, lavender, cilantro, basil, chives, parsley, rosemary, 2 types of mint and chamomile.6 -
When I lived in Utah, we'd go hunt wild asparagus along the irrigation ditches. Those were the most flavorful asparagus I ever ate.6
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Gluten- and dairy-free banana muffins with the bananas that were going funky on the counter. I always forget how much I love things like banana and zucchini bread until I make them and go “Oh yeah...” lol5
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