For the love of Produce...
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Watermelon radish4 -
The big batch of Napa kimchi I started on Monday was super slow to start fermenting. Yeah, it's cold in my house even when I'm home and awake; for sure when I'm away or asleep. Normally I let it go about four days. Well, it's been five days and it's just starting to bubble in earnest and smell like it should have on Tuesday.
I've started to put it up on the counter during the day when the heat is on. Normally I keep it in a four-gallon bucket to keep out light or anything that might be flying around and in a more temperature-stable environment. That's probably a good plan during early fall or late spring before I have to quit fermenting for the summer. My heat ducts are in the attic, so the floor is always cold. It makes sense the ferment would be slower. I'm judging how far along it is simply by how it looks. It almost looks like I could jar it up and let it finish maturing in the fridge. I think I'll let it go at least a couple more days.
Smells good. Well, you know... good like fermenting cabbage smells. It's not a fragrance I think would sell as cologne or perfume, but maybe I'm wrong about that too.5 -
Julienned granny smith appe plus spiralized carrot is my go-to substitute for green papaya in Som Tam.
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I found a fun new snack. I knew someone else had to have made it before, so I looked it up. Mine was different, and pretty tasty.
I take one or two small Honeycrisp apples, slice them thin, then pan fry them in just a little grapeseed oil until they get crispy on the outside. Flip over and cook the other side.
The heat seems to make them sweeter, and they retain some of their crispness. I don't cook them so long they get mushy. Medium-high heat to get the outer part crisp. Yesterday I sprinkled a little cinnamon on them because -- why not.6 -
One of my favourite salads which is also oil free. Watermelon, feta, mint and a drizzle of pomegranate molasses or balsamic.
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I found a fun new snack. I knew someone else had to have made it before, so I looked it up. Mine was different, and pretty tasty.
I take one or two small Honeycrisp apples, slice them thin, then pan fry them in just a little grapeseed oil until they get crispy on the outside. Flip over and cook the other side.
The heat seems to make them sweeter, and they retain some of their crispness. I don't cook them so long they get mushy. Medium-high heat to get the outer part crisp. Yesterday I sprinkled a little cinnamon on them because -- why not.One of my favourite salads which is also oil free. Watermelon, feta, mint and a drizzle of pomegranate molasses or balsamic.
@mtaratoot @acpgee
I seriously must try this. 😮
Ps - all aboard the balsamic wagon.. I just saw a balsamic with a hint of dark cocoa blended in… 💡
I know what’s going on my grocery list! 😋2 -
@purplefizzy
What's in the local markets in February over in the middle of the Pacific? Rambutan? Probably. Bananas? Certainly! Pineapple? I don't even need to ask. Papaya? Maybe. Guava.... too soon I think. But please make us all jealous if you don't mind.2 -
@mtaratoot
Grilling the watermelon after drizzling with pomegranate molasses (poor man's balsamic) did add a subtle caramelization. A lot of liquid did come out of the warmelon after grilling. Added some cherry tomatoes this time. Next time I need to chill the watermelon after grilling.
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Just some broccoli, cauliflower and other veggie dishes
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@VegjoyP that bottom salad looks especially delicious; what’s in it?0
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Salad!5 -
Also salad (spicy micro greens, cherry tomatoes, English cucumber, sweet onion, aged balsamic vinegar, coarse salt and fresh-ground pepper), plus red lentil spaghetti with marinara, mixed greens, more sweet onions, home-grated parmesan. Tempranillo on the side not shown. 😉
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A friend left somOe vegetables from her CSA yesterday. I was trying to decide what to make. I decided on soup. I couldn't find the rutabagas she left. Turns out that since I had left them out of the refrigerator (veggie drawers were full) she put 'em back in her bag and took 'em home. Oh well. That's fine. I just changed course a little bit. Big batch of vegetable soup with:
- LOTS of onions
- One leek
- A few old beets
- Carrots
- Celery
- Two big heads of garlic from the garden
- Streaker barley
- Half a cabbage
- A serrano
- Some "Better than Bullion"
- Salt, oregano, a few leaves from an Oregon Bay Laural (substitute for bay leaves), and a few other tasty herbs and spices.
- Dulse
- I decided NOT to add potatoes or cauliflower. I'll roast the cauliflower separately.
I may or may not add tomato paste or crushed tomatoes.
I am also cooking a big batch of garbanzo beans. I'll add some when they're done. The soup will be good today and better tomorrow. I reckon I will freeze a bunch because it's a big batch. Some will also go back to my friend who has too many veggies in her CSA. I bet she brings the rutabagas back and I can cook them somehow. I was really looking forward to putting them in the soup. Oh well....
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My friend also gave me some red onions. Apparently she doesn't eat them. So I made quick pickle, and I bet it will be a great garnish for yonder soup.2
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So, I did the thin-sliced Meyer lemon, oven-browned thin-sliced onions, diced firm tofu, slivered elephant garlic thing again. This time, I had more calories (and needed more protein), so added a bunch of riced cauliflower and some chickpea rice, plus some minced fresh rosemary from the plant in the kitchen. (I'm not a fan of cauliflower rice, but had some in the freezer that I bought as a backup utility player. I thawed it in the micro, drained, spread it on a sheet pan in the oven for a while alongside the pyrex dish with the other stuff in it.) It looks pretty boring, but it actually tasted quite nice, had a good texture, was very filling - it's just that it's kind of monotone. If I'd had more calories, I would've added some goat feta, too, but today was a rest day so lower budget. Oh, well.
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I’m on holiday in Santa Cruz de Tenerife and Las Palmas in Gran Canaria. Some of our veggie sides so far. They are masters of deep frying here. The aubergine in honey and breaded mushrooms were so light. Most if the salads were dressed with pomegranate molasses, no olive oil.
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I forgot the pimientos padron , fried artichoke hearts and bean and sausage stew.
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Do potatoes count as produce? They have an interesting way of cooking them here. In a scant amount of heavily salted water (traditionally Atlantic seawater), skin on, until dry and encrusted with salt. They leave the proteins unseasoned which are meant to be eaten with a nibble of the salty potatoes. Potatoes served with ubiquitous green and/or red mojo sauces.
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@AnnPT77
That dish sounds delicious. I might use a real grain instead of riced cauliflower, and I would for sure use garlic instead of elephant garlic. I am not a fan of elephant "garlic." I put two whole globes of garlic in that soup yesterday, but then again it was almost six quarts of delicious thick soup.Do potatoes count as produce? They have an interesting way of cooking them here. In a scant amount of heavily salted water (traditionally Atlantic seawater), skin on, until dry and encrusted with salt.
Potatoes for sure. And what do they call those potatoes? I want to make them.2
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