For the love of Produce...
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I love the mangosteen.purplefizzy wrote: »Rambutan for the win. Someone here told me to look out for those. Brilliant suggestion.
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Good fruit haul from the produce market today: Mango, guava, lychee, kumquat. Not shown (but purchased): apricot.
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Used fresh garden basil to make my first pesto of the summer! Exquisite. Husband was unhappy that I made vegetarian pesto pasta with no chicken, but then he had a few bites and wasn’t so annoyed anymore
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Suddenly: CUCUMBERS! They are SO good. Not even a hint of bitterness or chewyness in the skin. I think the peas might be getting to the end of the season. The tomatoes are great too. The round zucchini are eh. Not particularly flavorful. But garden produce is garden produce!6 -
We already ate a bunch before I took the photo.
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Pickled watermelon rind.
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I live in a small town with few options but the produce guy at the local store will see me after they get a shipment of something new and interesting and will show me the find, let me taste it or load me up and ask for a full report after.
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NotEveryoneIsHome wrote: »
London.1 -
Today I will fill the dehydrator for the FOURTH time with about three or four gallons of fresh dark-red sweet cherries. When I last loaded it, I added one tray of raspberries. They turn into sweet crunchy snacks. They are what those things in sugary cereal WISH they were.
The dehydrator holds about eight square feet, so I can totally get over three gallons of big cherries in there. The prep work though.... it's the pits.
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Summer is here.
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The first time I ate pickled watermelon rind was at a restaurant specializing in food from Louisiana. If you look online there are all kinds of optional aromats ranging from raw chilli, pepper corns, cloves, cinnamon. I just made these plain with a basic picking liquor of a half cup each of water, vinegar, sugar and a teaspoon of salt with a couple of extra pinches to taste. Simmer to disslolve the sugar. Peel off the hard green skin of the watermelon rinds, cube into bite size pieces and toss into your sterilized jar. Pour in the pickling brine. If the brine doesn't fully submerge the rinds, top with boiling water. Keep in the fridge. Nice after a day but okay after a month, keeping in mind they will get stronger as they sit longer in the brine.
After your watermelon rinds are gone, you can boil up your pickling brine to sterlize, strain and re-use once. You can pickle other vegetable waste such as shredded cauliflower leaves, finely sliced or julienned stems of cauliflower and broccoli.0 -
Today I will fill the dehydrator for the FOURTH time with about three or four gallons of fresh dark-red sweet cherries. When I last loaded it, I added one tray of raspberries. They turn into sweet crunchy snacks. They are what those things in sugary cereal WISH they were.
The dehydrator holds about eight square feet, so I can totally get over three gallons of big cherries in there. The prep work though.... it's the pits.
Do you use a cherry pitter? I love mine. I also use it for pitting olives.2 -
Today I will fill the dehydrator for the FOURTH time with about three or four gallons of fresh dark-red sweet cherries. When I last loaded it, I added one tray of raspberries. They turn into sweet crunchy snacks. They are what those things in sugary cereal WISH they were.
The dehydrator holds about eight square feet, so I can totally get over three gallons of big cherries in there. The prep work though.... it's the pits.
Do you use a cherry pitter? I love mine. I also use it for pitting olives.
I was pretty sure I had bought a pitter, but couldn't find it. I borrowed one from a neighbor for the first batch. I almost bought one, but a friend told me an alternate technique. Put the fruit on a bottle and poke it through the middle with a straw. I used a stainless steel straw, and it worked great. I started skipping the bottle; it's easier, but there are a few "blowouts." The bottle lip acts to hold the outside skin together while the pit spits through. Doing in in hand some get mangled. For putting in the dehydrator, I don't care! I don't pit the ones I put in brandy, although as an experiment I did try to pit some of those.
I got two gallons today then took a break. I went back out and got another two gallons, but what's left is going to be left for the birds. They are starting to mold, and many have already been pecked so they ferment a little bit. It's fun to see robins (Turdus migratorius) fall out of trees drunk.4 -
The first time I ate pickled watermelon rind was at a restaurant specializing in food from Louisiana. If you look online there are all kinds of optional aromats ranging from raw chilli, pepper corns, cloves, cinnamon. I just made these plain with a basic picking liquor of a half cup each of water, vinegar, sugar and a teaspoon of salt with a couple of extra pinches to taste. Simmer to disslolve the sugar. Peel off the hard green skin of the watermelon rinds, cube into bite size pieces and toss into your sterilized jar. Pour in the pickling brine. If the brine doesn't fully submerge the rinds, top with boiling water. Keep in the fridge. Nice after a day but okay after a month, keeping in mind they will get stronger as they sit longer in the brine.
After your watermelon rinds are gone, you can boil up your pickling brine to sterlize, strain and re-use once. You can pickle other vegetable waste such as shredded cauliflower leaves, finely sliced or julienned stems of cauliflower and broccoli.
@acpgee Yes, thank you! I'm not new to pickling, I've done some. Grew up with pickled wild mushrooms, cukes, tomatoes. I like pickled beets too. Interesting tip for broccoli and cauliflower, i will try that. To my watermelon rind i added black peppercorns, anise seeds, sliced ginger ( love ginger!), cinnamon stick, jalapeno peppers (because i love spicy stuff). Will see. I broke up cinnamon stick, and it seems messy, not sure about that. Thank you again!3 -
Hooray for strawberry glut.
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Steamed artichoke with hollandaise that's just on the verge of splitting.
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