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For the love of Produce...

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Replies

  • SafariGalNYC
    SafariGalNYC Posts: 1,265 Member
    Re: dates… diced as a yogurt topping? Also tasty with a mini wedge of brie. Date stuffed chicken breast?

    I saw this food network recipe for Broccoli date crunchy salad with spicy peanuts that may be of interest!

    https://www.foodnetwork.com/recipes/eric-greenspan/broccoli-date-crunch-salad-with-spicy-peanuts-13540472

  • mtaratoot
    mtaratoot Posts: 13,897 Member
    What kind of dates? If they are Medjool dates, just eat them!
  • acpgee
    acpgee Posts: 7,852 Member
    I am disappointed that my cherry pitter (which I also use for olives) doesn’t seem to work on dates. Thanks for the ideas. I have feta and blue cheese lying around that I could thin with yoghurt for stuffing the dates. Will have a look at that broccoli salad when I am on my laptop. My phone doesn’t seem to want to connect.
  • AnnPT77
    AnnPT77 Posts: 33,626 Member
    acpgee wrote: »
    I am disappointed that my cherry pitter (which I also use for olives) doesn’t seem to work on dates. Thanks for the ideas. I have feta and blue cheese lying around that I could thin with yoghurt for stuffing the dates. Will have a look at that broccoli salad when I am on my laptop. My phone doesn’t seem to want to connect.

    I just slice dates with pits down one long side, take out the pit, and stuff them that way - like a tiny clamshell kind of shape. I've never tried savory fillings, but that sounds interesting. Report back if you try it?
  • acpgee
    acpgee Posts: 7,852 Member
    I popped into the posh supermarket next to the office and scored salicornia.
    4timhlhgfbuq.jpeg
  • AnnPT77
    AnnPT77 Posts: 33,626 Member
    @acpgee, I've literally never seen or heard of that as salicornia or marsh samphire. I looked up other names and got sea beans, sea green bean, sea pickle, glasswort, pickle weed, chicken toe, saltwort. Never heard of those, either. I guess it's available (native or cultivated) in the US, but I've never seen it here in the middle of the country.

    Wow. What do you like to do with it?
  • SafariGalNYC
    SafariGalNYC Posts: 1,265 Member
    @acpgee @AnnPT77

    Ooo that’s cool Acpgee! I have seen that in France as herbe de Saint-Pierre /— very salty but supposed to be good for digestion. (Let us know!)

    I’ve not had it - but see it as a seaweed alternative in recipes. ;)
  • acpgee
    acpgee Posts: 7,852 Member
    I've eaten samphire in the Netherlands where it grows in the salt marshes off the islands in the North Sea. In the island of Tessel it is typically served as a garnish for lamb. Tonight I blanched it for two minutes and then tossed in butter and put it in salad where I used balsamic vinegarfor sweetness. I was a bit to sparing with the samphire as it's flavour was too subtle. I got nervous after tasting it raw, which was quite salty. Served with salmon tartare.
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  • acpgee
    acpgee Posts: 7,852 Member
    I had a sprinkle of raw samphire in a tomato sandwich for breakfast. It is a good vegan ingredient for adding a salty umami hit. @AnnPT77 you might find it more easily when you are on the coast. I do have an American cookbook (the Silver Palate circa 1988) that includes a recipe for shrimp with salicornia.

    I remember seeing a documentary about people trying to farm samphire as it is an expensive ingredient valued by posh restaurants. The growing conditions were pretty unique as the plants needed to be completely submerged in salt water every day for a few hours. The natural habitat is tidal flats. The hubby remembers eating it on camping trips with his youth nature group, where the boys would be sent down to harvest it on the muddy coast. Those north sea islands have a beachy northern coast with fine sand, and mud flats on the south side.
  • acpgee
    acpgee Posts: 7,852 Member
    I used up the last of the samphire scattered over a salade Nicoise. This time I just blanched for two minutes before draining and cooling before adding to the salad.
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  • acpgee
    acpgee Posts: 7,852 Member
    Advice please on what to do with fennel. Hubby went to the good green grocer that is a 20 minute trek from home. I asked for any vegetable we don't routinely eat and he came back wth two bulbs of fennel. Any recommendations on what to do with them? The simplest thing would to slice fennel and apple thinly for a salad.
  • mtaratoot
    mtaratoot Posts: 13,897 Member
    edited September 8
    acpgee wrote: »
    Advice please on what to do with fennel. Hubby went to the good green grocer that is a 20 minute trek from home. I asked for any vegetable we don't routinely eat and he came back wth two bulbs of fennel. Any recommendations on what to do with them? The simplest thing would to slice fennel and apple thinly for a salad.

    Thinly sliced and served with other vegetables along with humus or mixed in with pickle brine. Added to any green salad. Mixed with shredded cabbage for a really tasty slaw. Topping for pizza. Fermented with some other vegetables. Mmmm.
  • SafariGalNYC
    SafariGalNYC Posts: 1,265 Member
    edited September 9
    I never had fennel growing up.. then marrying an Italian.. his Mom in Roma - makes Fennel all the time! “ Finocchio”

    2 recipes for consideration..

    Finocchi Gratinati
    Fennel
    breadcrumbs
    Parmigiano Reggiano
    Thyme, herbs to taste
    Olive oil
    Salt and pepper
    Lemon squeeze

    Toss cut fennel and coat.. bake til golden.

    This is a fav I found online-
    Fennel and orange salad with olives. I think the tastes really compliment each other. I had a version of this in Sicilia and it was chef’s kiss 😚

    https://tastefullygrace.com/italian-fennel-orange-salad/

    Let us know what you make!
  • acpgee
    acpgee Posts: 7,852 Member
    The first fennel bulb was sliced thinly with a granny smith apple, dressed with ranch and sprinkled with candied pumpkin seeds. I still have a bulb in the fridge which I will try baking or roasting on Thursday.
    mplnqfhpunpb.jpeg
  • acpgee
    acpgee Posts: 7,852 Member
    We had one more fennel bulb which I wanted to roast or bake. This was finely sliced, tossed in a scant amount of olive oil and salted and popped in the air fryer at 200C. I had looked at recipes that suggested 30-40 minutes of cooking but 10 minutes was plenty if the fennel is thinly sliced and scantily oiled. Next attempt I will cut into thicker wedges.
    bt9mcey76g74.jpeg

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