For the love of Produce...

acpgee · May 15

All this talk of banchan has made me crave it again. I have got Chinese roast tenderloin char siu marinating for tomorrow night so made a few banchan to go with that. I also have some store bought kimchi to add. That will be veggie sides for most of the week. I used the recipes here https://www.koreanbapsang.com/15-korean-vegetable-side-dishes/

AnnPT77 · May 23

Tonight was the monthly local "food frenzy", a food truck gathering sponsored by the township here. I've probably drooled over this here before, but my favorite food truck was there, and I got a nice heap of brussels sprouts and garlic chunks, fried in plenty olive oil (crisply browned garlic!), then topped with goat cheese and pomegranate seeds. So, so indulgently tasty: Yum-o-rama!

I also had a nice Mediterranean salad lightly dressed with vinaigrette, and some "Michigan pothole" ice cream (chocolate ice cream with fudge, Oreo chunks, mini Reese's). I'm not an Oreo fan (understatement) but am OK with moderate amounts in an ice cream.

Athijade · May 25

Went to the Farmers Market this morning and Strawberries were out! So were a ton of tomatoes. I grabbed some berries and cherry tomatoes along with some bok choy. Yum!

acpgee · May 28

I couldn't resist buying a pack of frozen cherries when I saw them at the green grocer. Besides clafoutis or English summer pudding any other ideas on what to do with them?

SafariGalNYC · May 28

Currently in Ikaria, Greece .. and have to say it’s foodie veggie lover heaven.

Just a mixture of simple grilled and sautéed vegetables. Bringing home a hoard of herbs. 🌿

AnnPT77 · May 28

acpgee wrote: »

I couldn't resist buying a pack of frozen cherries when I saw them at the green grocer. Besides clafoutis or English summer pudding any other ideas on what to do with them?

Tart cherries, or dark sweet cherries, or non-dark sweet cherries?

I'm not as sophisticated a cook as you are by far, but I do like cherries.

I've made (delicious) liqueur with fresh tart cherries, simple syrup and vodka (needs to age). That probably would work with frozen ones. Both the soaked cherries and the liqueur proper are good in various dessert uses, even if not one who drinks alcohol. Bonus: Keeps forever (AFAIK) on a cupboard shelf.

Lots of things can happen with either type of cherries as a sauce, i.e. thicken the juice with something like cornstarch, of course - whole or pureed. Cherry pie/tart, ice cream topping, cheesecake topping, etc.

It's simplistic, but I like frozen cherries (thawed/warm) in my oatmeal, or (still frozen or thawed) mixed with plain Greek yogurt and chocolate peanut butter powder.

Home made cherry ice cream, or chocolate cherry ice cream. Or sorbet. Cherry bars (like date bars). Cherry cobbler is classic.

There are cherry soup recipes. (Usually that's tart cherries, probably could use sweet ones similarly.) I made some a zillion years back, not sure where I got a recipe but no longer have it. There's a Hungarian type, IMU. Or fruit soup with other fruits.

Cherry vinaigrette salad dressing (pureed cherries).

Now I want cherries.

SafariGalNYC · May 28

🍒 @acpgee - Cherry reduction for pork chops or duck breast?
Cherry sorbet?
I saw a recipe for Cherry blintzes that looked awesome!

mtaratoot · May 29

Cherry soup?

I'm intrigued.

acpgee · May 29

The green grocer is starting to stock the yummy stuff.

AnnPT77 · May 29

acpgee wrote: »

The green grocer is starting to stock the yummy stuff.

That IS yum, @acpgee!

We hardly ever get nice artichokes here - too far from the good growing areas, not so fresh, etc. Ones I've had when visiting their main California growing areas (around Monterey, for example) were so much better.

But asparagus: Michigan has good asparagus growing conditions. We always had a big patch at home when I was growing up, but now I usually buy them at the farmers market.

I think I neglected to mention it here, but a week or so ago, my neighbor brought over a giant bag of asparagus just picked that morning (at his BIL's farm), over 3.5 pounds (1.6 kg) of it. I broiled up most of it (no grill), and ate most of it cold with aged balsamic vinegar and a bit of good salt. Such a Spring treat!

AnnPT77 · May 30

This might be produce, if a person stands back far enough and squints.

I went to my favorite farmers market today, at a neighborhood center facility nearer downtown. It's summer, and the ice-pop lady was back. She makes them with pureed fruits, fruit juices, sometimes fruit chunks or even whole berries. Some have things like coconut milk or honey. Today she even had a "green smoothie" pop with veggies pureed in it.

I had a hard time choosing whether I wanted grapefruit with an embedded strawberry, or blood orange . . . until I saw them, and the blood orange one looked like sunset. (It has navel orange in it as well as blood orange.) It was good!

mtaratoot · May 30

acpgee wrote: »

The green grocer is starting to stock the yummy stuff.

Well, it's getting to be that time again in my yard....

acpgee · May 30

So steaming artichokes was full of mishaps today. The hubby ran out to do an errand after I put the artichokes on and still wasn't home when they were ready. I took them out and warmed them up in the microwave when he managed to get home, not to great detriment. I even managed to hold hollandaise at low temperature on a double boiler for 30 minutes.

AnnPT77 · June 4

A few of my fully ripe quart of delicious locally-grown fresh strawberries. 😋

SafariGalNYC · June 4

AnnPT77 wrote: »

A few of my fully ripe quart of delicious locally-grown fresh strawberries. 😋

Oooooooo 😮 beauties!

acpgee · June 4

This is the time of year the green grocer sells 5kg boxes of tomatoes for £5. Going to make a batch of roast tomato sauce for the freezer.

acpgee · June 10

The odd little tub was mixed with some Thai tamarind BBQ dipping sauce. Will figure out later how to use that.

acpgee · June 15

A bowlful of the NYT "broccoli crack" made with one head of broccoli. This dressing is similar to some semi cooked asian salads where the veg is doused in vinegar and then oil is heated up with garlic and other aromats before pouring onto the salad.
https://cooking.nytimes.com/recipes/1016146-broccoli-salad-with-garlic-and-sesame?unlocked_article_code=1.z00.4orm.KYuKxqLj2fR7&smid=share-url

acpgee · June 18

I did a tapas dinner tonight including a couple of veg driven dishes. Portuguese marinated carrots are dead easy, can be prepared in advance to serve at room temperature, and are my favourite way to eat carrots. Cogolos aj ajillo is a great way to eat lettuce hearts. It's another recipe that uses the technique of dousing veg with vinegar, and heating up olive oil with garlic that's drizzled over. I also link my favourite Spanish tortilla tutorial (though I use less olive oil).
https://tapastalk.wordpress.com/2008/07/02/tapa-of-the-week-16-cogollos-al-ajillo/
https://arecipeforgluttony.wordpress.com/2013/09/25/in-portuguese-marinated-carrots/

https://www.youtube.com/watch?v=JceGMNG7rpU

For the love of Produce...

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