For the love of Produce...
Replies
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I roasted grapes for the first time. Great addition to a salad. I tossed while seedless grapes in olive oil and air friedn 6 minutes at 200C. Most recipes online recommend roasting longer. The skins become imperceptible after roasting and naturally the fruit becomes sweeter.
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Had the first garden cucumbers the other day and have a few more to pick today! So yummy. Might need to make a cucumber sandwich soon3
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I made an English summer pudding for a weekend dinner party, but now that the household has tested positive for Covid I guess we will be eating it ourselves. I used Sophie Grigson's recipe which takes 15 minutes flat to make. This one used strawberries and blackberries.
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I love this thread!
My current obsession is red cabbage and apple coleslaw with tamari roasted seeds.
Finely chop red cabbage, grate carrot, and chop apple into thin slices. I like to coat the apple in lemon juice at this point so it stays fresh for a few days.
Mix mayo with a vinegar (i like apple cyder vinegar) or lemon juice, S&P, and any fresh herbs you have that might go well - like dill or parsley. Mix dressing and veggies. Top with tamari roasted pumpkin and sunflower seeds. Enjoy.4 -
I'm on a rhubarb kick still. Chop it up, mix with just a bit of honey, and roast at 425 for 5-8 minutes.5
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I'm on a rhubarb kick still. Chop it up, mix with just a bit of honey, and roast at 425 for 5-8 minutes.
This is intriguing. I like rhubarb, but resent how much sugar (or other regular, caloric sweetener) I need to add to make it taste best.
I know that in some ways, you and I have similar tastes. I've never roasted rhubarb. Roughly how much honey do you find you need to add (per hundred grams of rhubarb, or whatever)?
Thanks!1 -
Neighbor Bob phoned, told me to come over . . . then let me take as much as I wanted of already-washed asparagus from a huuuge pile. I have a big lot, what's in this photo plus the 217g I steamed to eat for dinner. He also gave me a quart of ultra-ripe strawberries. Have I mentioned how much I appreciate neighbor Bob, even though he randomly prunes things or plants perennials in my yard/garden without explicit permission? 😆
That thing where restaurants give you 3-4 stalks of asparagus as a portion? That's BS. 😉 Yum, asparagus.9 -
We need a "yum" button!2
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Neighbor Bob phoned, told me to come over . . .
<snip>
That thing where restaurants give you 3-4 stalks of asparagus as a portion? That's BS. 😉 Yum, asparagus.
When I bought my house 20 years ago, I thought I should plant asparagus. There was even a nearly perfect place for them. I wasn't sure I'd live in this house long enough to reap the harvest which can take a few years to really start coming in. Well.... Never happened. I have grown other things in that space, and kept thinking I should add asparagus.
I ended up using that space for raspberries. When LaVerne gave me a bunch of plants when they moved out of a rental house they'd lived in for 30 years, I put the raspberries in a bucket of water intending to start a new bed. I had the perfect place. Spring came, and they started leafing out. The new bed wasn't ready. So now, I don't have a good space for asparagus. I rarely buy them. Only when they are in season locally. I think I missed my chance this year.
A friend wants to go pick strawberries soon.3 -
Amid a profusion of produce from my neighbor's garden and gifts from a friend's CSA, I had taken some seafood blend out of the freezer the other day. Yesterday it was pretty much thawed out, so I made a marinade and left it to have after my Ultimate game.
It was late. I didn't feel like cooking. Went to bed.
So I made breakfast fry-up ....
Half a white onion, a stick of celery, a couple garlic scapes, a pint of a mix of sugar snap peas & snow peas, a lovely small zucchini, and some fresh/spring garlic plus the marinated seafood. Served on sprouted brown rice.
Mmmmm......
And since I'm just one person that makes my breakfast just short of 700 calories. The picture is half of the batch, and I ate the other half, too. That's OK. I am making up for a deficit yesterday since it was too late to cook.
With all the delicious fresh stuff I have, I will probably snack on raw sugar peas and strawberries for the rest of the day.6 -
Came across some fresh Broad Beans today, don’t often see them in the supermarkets here, except in their shelled and frozen form.
Once removed from their pods they became dinner along with a little Ricotta I wanted to use up, some frozen Petit Pois, fresh mint & basil, lots of lemon zest and a couple of slices of freshly baked bread.
Lemony Ricotta Broad Bean Bruschetta.
So very good! I’ve been a bit off food in the last few days but this really hit the spot! 😋7 -
@BarbaraHelen2013, that looks so delicious I had a momentary temptation to lick my monitor. 😉😆
Yum, yum, yum!0 -
The borlotti bean salad I made for the rowing club potluck today was OK, if I do say so myself. I think the club members must've agreed, because I only have this small bowl left over from the big 3+ pounds (1400+ grams) bowl of it I took to the event. It has the beans, roasted sweet corn, green onions, English cucumber, red/yellow sweet peppers, cherry tomatoes, avocado, and smoked provolone cheese in a malt vinegar/garlic/fresh sage/avocado oil dressing.
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Steamed artichokes sure generate a lot of compost.
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I made a cucumber salad with an amazing creamy basil dressing the other day… I can hardly stop eating it.2
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o0Firekeeper0o wrote: »I made a cucumber salad with an amazing creamy basil dressing the other day… I can hardly stop eating it.
@o0Firekeeper0o But no photo, specific ingredients mentioned other than cucumbers, recipe, or anything like that? That's kind of cruel, dontcha think? 😉
I love cucumbers. One of my favorite foods, long term - my childhood bedtime snack for quite some time was a big chunk of raw cucumber and a glass of chocolate milk. Yes, together. Yes, I was an only child: How did you guess? 🤣3 -
As I'm trying to keep up with my garden, with my neighbor's garden who's out of town, and with part of a weekly CSA box my friend keeps giving me, I'm working hard to avoid wasting anything.
Last night I made one serving of brown basmati rice and a big dish of onions, garlic scapes, carrots, celery, zucchini, sugar snap peas, a whole lot of basil, a little oil, and some spices. This picture is about half of the veggies. I went back and polished them off later.
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I have some beets my friend gave me. I think I'll cook them today. Then I had a crazy idea of how to turn them into a holiday meal for Independence Day (USA). I also have some salad turnips. They are white. Balsamic vinegar is more purple than blue, so I guess I'll have to put some blueberries on the plate or just serve it on that blue Fiestatware plate from the picture above. I have purple potatoes, but... not quite blue either.
Yeah. I know. I'm a goof. It's ok. Nobody will get hurt. And I definitely think I'll toss that balsamic on 'em because I love vinegared beets.
Or I can mix raspberries and blueberries to get the blue and red and mix in some yogurt for a July fourth fruit salad.6 -
@o0Firekeeper0o But no photo, specific ingredients mentioned other than cucumbers, recipe, or anything like that? That's kind of cruel, dontcha think? 😉
I love cucumbers. One of my favorite foods, long term - my childhood bedtime snack for quite some time was a big chunk of raw cucumber and a glass of chocolate milk. Yes, together. Yes, I was an only child: How did you guess? 🤣
I can’t post photos anymore; haven’t been able to in months
I need to transcribe the recipe, I just haven’t had the time!
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o0Firekeeper0o wrote: »@o0Firekeeper0o But no photo, specific ingredients mentioned other than cucumbers, recipe, or anything like that? That's kind of cruel, dontcha think? 😉
I love cucumbers. One of my favorite foods, long term - my childhood bedtime snack for quite some time was a big chunk of raw cucumber and a glass of chocolate milk. Yes, together. Yes, I was an only child: How did you guess? 🤣
I can’t post photos anymore; haven’t been able to in months I need to transcribe the recipe, I just haven’t had the time!
Ooo, thank you for replying. No pressure, but a recipe or even vague generalities would be great, if/when you have time. I got my basil in late (as usual!), but it's coming up nicely now, still small.1
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