For the love of Produce...
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SafariGalNYC wrote: »I always like seeing the Brussel Sprouts on a stalk. ☺️
I was trying to identify the whiteish root veggies next to them, there was no sign…
Definitely jicama. It's been unavailable around here lately. So sad. Definitely NOT rutabaga. They are in season here, and I've been enjoying them. They are more oblong than flat; they have a smooth whitish skin rather than rough and brown. There's a chance it's celeriac. Usually though that has some little root things sticking off from it. It's been available here lately; maybe I should get some as an alternative to jicama.
I've really really been enjoying grated raw golden beets in my salads lately. So good. If I had some jicama, it would go in there too.
Any of the celeriac we get here is much more bumpy and knotty than that. I considered celeriac, but rejected it on that basis. Maybe they're a bit different regionally though. I did a web search, and there's definitely variability. Ours are usually on the knottier-looking end of the scale. (I have one of those in the fridge, too: I should eat that, too!)
I say that in part because I think many of the rutabaga here are somewhat more flattened, though others are indeed more oblong as you say. Suspicion: We have a lot of heavy soil hereabouts (clay content, usually). Many root veg don't grow as big vertically in this soil, need to struggle for root growth, compared to a more ideal sandy loam kind of soils. The photo below is from a web site (realthekitchenandbeyond), but closer to what I'm talking about:
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Wow you guys are good. I knew my produce peeps would know veggie trivia better than anyone else. 😉
Lately I keep finding all these vegetables at the store with no labels. 🤷🏼♀️
Enjoy the rutabega and golden beets!! @AnnPT77 & @mtaratoot
Thanks! 🙏🏻
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Not celeriac?1
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Just for fun, here are the rutabaga and celeriac that are currently in my fridge (both locally grown), in their most jicama-looking orientation. (Forgot to put in a "for scale" thing, but that's a normal paper towel pattern.)
Here is what the same ones look like more characteristically oriented:
If you've never eaten one or the other or both, get some. They're good.
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@AnnPT77
That first picture doesn't look at ALL like a rutabaga. Odd indeed. Of course it also doesn't look like the jicama that @SafariGalNYC was wondering about.
The last two times I bought rutabaga, the cashier asked either, "What is this? Is it a turnip?" I get to explain that they are sometimes called Swedish turnips, but they are milder than turnips and they are really good roasted and some people like to mash them with potatoes or on their own and....
I was planning on cooking some rutabaga today, but a friend just dropped off some "excess" produce from her CSA, and there's some potatoes in there that really need to be cooked soon. One is rotting, so it will go to the compost. Rutabaga later in the week. I wonder if I should try to freeze some of my cornbread for later. Maybe I will if I cook potatoes.2 -
@mtaratoot, yes, one of the ways we ate rutabaga when I was growing up was mashed in together with potatoes.
The other was in pasties, which my mother made only rarely.@AnnPT77
That first picture doesn't look at ALL like a rutabaga. Odd indeed. Of course it also doesn't look like the jicama that @SafariGalNYC was wondering about.
(snip)
Indeed. I swear those are the same two veggies in both pictures, just oriented differently (obviously I also accidentally flipped my phone over between the two photos, so they switched sides). Our local rutabagas here are nearly always more round-ish to oval-ish, not longer (more turnip-y looking) like I see in some photos online.0 -
Mmm. Pasties. I should make some of THOSE.
I worked with a fellow that grew up in Michigan. He told me about pasties. There used to be a shop locally that made them and sold them at a weekly market (next city south of here) and sold them frozen in one of our local grocery stores. I miss them.
At some point I learned that historically people didn't eat the crust! What?!?! Yep. They were lunch foods for miners. The crust would keep the filling warm, and they would keep the miners warm too. Then when it was time to eat, they'd bust 'em open with their filthy dirty hands and eat the filling out and discard the now filthy crust.2 -
Mmm. Pasties. I should make some of THOSE.
I worked with a fellow that grew up in Michigan. He told me about pasties. There used to be a shop locally that made them and sold them at a weekly market (next city south of here) and sold them frozen in one of our local grocery stores. I miss them.
At some point I learned that historically people didn't eat the crust! What?!?! Yep. They were lunch foods for miners. The crust would keep the filling warm, and they would keep the miners warm too. Then when it was time to eat, they'd bust 'em open with their filthy dirty hands and eat the filling out and discard the now filthy crust.
I'm a little skeptical. My paternal grandfather worked for a mining company for a time in his young adulthood in Michigan's upper peninsula, copper and iron country then, though he mostly worked above ground. That's how pasties entered my family foodways - even though that family was hardcore Scandinavian and IMU pasties were of Cornish origin there. My whole family ate the crusts, and no one ever said anything about the miners doing otherwise. Those were less fastidious days, but I suspect the pasties could've been wrapped in a cloth or some newspaper and eaten crust and all, reasonably hygienically. Folks were poor, and flour cost money. Maybe true, maybe myth, not sure.
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Looking for a locally grown wine at a 7-11 in Bangkok I found this bottle of mangosteen wine. A little sweet but not unpalatably so with the distinctive scent of mangosteen, one of my favourite fruits. Would be great in a spritzer.
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I saw some celariac today in a grocery. I wonder if it's been there all along because it was hiding behind some stacks of fresh local cranberries and also because there were soft spots on the outside. I opted not to buy any because of the soft spots. I wonder if they were more visible if they'd stay fresher. I might walk over to the other local store and see if they have any crisp stuff.
And, just for grins, I snapped pictures of celariac (with the yellow tape), rutabaga (second image with a more brownish skin) and turnip (last picture with whiter skin).
Now you'll be able to tell the difference.
I didn't take a picture of the jicama because we've determined that's what @SafariGalNYC had included a picture of when she asked about it on Sunday and started us down this path to get to the ROOT of the matter.
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My latest obsession is invisible apple cake... don't go there.. you may go insane!0
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I’m in Bangkok and bought some mangosteen and water apple. I have never had water apple before. Do I just slice it up and eat it? The glossy skin feels slightly sticky, as if leaking sugar.
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You already know I love beets. I had some shredded raw golden beets on a big salad for lunch. Then I tossed a couple red beets in the pressure cooker. When they were done, I wiped off the skin, sliced 'em, and put 'em in a shallow casserole. I sprinkled with salt, pepper, garlic powder, and some dried onion flakes. Don't forget a splash of balsamic vinegar!
Set in the fridge for an hour or so to marinate.
I cooked some brown jasmine rice in a little Better Than Bullion.
That's it.
Two servings for about 500 calories total. This is one of the two servings.
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I love mangosteen. Water apple which is new to me was odd. Lightly sweet and thirst quenching with a high water content and crisp. A cross between a Sharon fruit and celery.6
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Today's lunch used some more of those vinegar beets as well as some shredded raw golden beets. And carrots. And broccoli. And a little nutritional yeast. Very lightly dressed (half of a serving of dressing) and a little of the vinegar from the beets. Mmmm. Darn it though; I forgot to add sesame seeds.
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Been making a veggie soup nightly for dinner. Saute carrot, celery, jalepeno and onion in pan for a bit, add mushroom, zucchini and garlic, cook till mushrooms have cooked down. Add some pepper, oregano, garlic powder and low sodium broth and btb. Finish with some red wine vinegar instead of salt. I blame the brown color of broth on the mushrooms 😉
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I sometimes deep fry sage, rosemary or thyme as a garnish for boiled potatoes or vegetable soup. You only need a third inc of oil in a small saucepan. Here in Thailand they use the same technique to make herbs that are either too hard or harsh edible. Yesterday i had a larb with deep fried kaffir lime leaves on top. They did remove tha hard central stem first. The deep fried whole peppers had mellowed but were still hot enough to make my nose run. Last we had an extraordinary dish of small unbattered deep fried little fish with deep fried whole cloves of unpeeled garlic served with a spicy dipping sauce.
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@mtaratoot No better-than bullion in the soup, by btb i meant bring to boil. But i do agree better than boullion adds a lot of flavor, i used to use it back in the day before i had to worry about sodium1 -
New vegetable for me in a restaurant on Koh Tao that does some local island dishes. Langia leaf could be ordered stir fried with egg or boiled in coconut milk. At home I would probably substitute spinach or watercress in either recipe, assuming I can find them online.
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