purplefizzy Member

Hey, frozen veg have a place. They let us add variety and are sometimes just what the dish needed. I support this picture and would likely lick the bowl.

I couldn’t afford Kauai (yet!) so this was the first stop. En route to there in the 3 year plan :) The bananas- yeassss. I was not previously a ‘banana person’ but the little apple bananas changed all of that.

Big Island. Strikingly affordable compared to CA Bay Area. Also: egg fruit. Wowza. I’ll look for rambutan!

Chocolate something...

Guess who moved to Hawaii...

So I DONT love tomatoes. But this looks great. Yogurt? Or what’s the swirl? And seasonings?

Roasted broccoli & cauliflower gnocchi Avo Diced Jicama, Pom arils, Persian cucumber. Greens in tahini. Loads of garlic/onion/chive/salt mix from TJs. Cilantro, a lavish amount. Mint chiffonade for fancy. Dried onion chips for crunchy.

Roasted Brussels with pomegranate, sweet potato, tahini; over a bed of shredded stuff and spinach.

Ooh, how? I go thru big dehydrate-in-oven phases in winter. Mine previously came out too crumbly. Any time?

Shredded things salad, avocado, golden beet, watermelon radish, fennel, cabbage - over spinach. Citrus and oil, seasoning. Cilantro, loads. Topped with roasted squash - Georgia candy roaster! Microplane really good crystal studded parm on top. Will add chili oil.

Kale. From the garden. Shredded cabbage, baby corn, roasted kabocha. Goji berries, some crushed roasted broad beans (for texture.) Shaved golden beet (raw), all in a white miso-ginger-sesame dressing (used tahini, out of sesame oil.)

Nailed it on the rainbow 🌈- love the fresh colors! This would be hard for me to pause and photo. In. My. Face. Immediately!

Thanks for a solid recommendation. Damn tasty.

Corona beans. Hard to find here. Giant heirlooms. Maybe less popular in 2020? ;) Fun bean read: https://www.epicurious.com/ingredients/how-and-why-to-cook-with-big-bigger-beans-article

Salad. Per usual. Tahini dressing. Spinach, shaved fennel. Whole roasted Brussels (in a Smokey spice blend.) Cube-cut new crop fugi apple (mandolin makes too moist.) Danish blue cheese, lots. Would add nuts if had them on hand. I have hemp hearts, sesame, chia. Macadamia. But none feel right. Gotta get more pumpkin seeds…

Screengrabs of these captions. Thanks! Needed the inspo.

AMEN! AWOMAN/goddess/etc etc. This is a celebration of: -produce! -produce preparation tips! -storage hacks for produce! -gardening victories! Today: Jicama taco shells, with a broccoli slaw (green goddess dressing), shredded pork (purchased), chiffonade mint, fresh salsa. No pics because IN OUR FACES immediately. Been…

Necessity mother/ingenuity. Haven’t grocery shopped yet after being away. Pea shoots from my garden, golden beet carpaccio as plate base. Chopped snap peas, mandolin purple carrot oblique cut, matchstick persimmon from said garden. Dill because needed to use up. Avocado, poorly plated bc cutting around not great bits.…

My produce fairy 🧚‍♂️ is also at it. Yay! Love the produce gifts!

Weirdest dinner ever. Normal for me lately. Fresh coconut. Some form of crispy veg to dip. Other color of veg to dip. Dip: fage 5% + hummus + seasonings Tahini drizzle. Pink salt. Papads- micro. Lots. Some miso fruit sauce- gift.

weighed it. 26# of watermelon 🍉 Seriously. Brought wedges to all the neighbors. We planted at the same time. Apparently mine was the only survived. Wild. I super suck at getting stuff to survive the heat and the squirrel 🐿.

You nail it for me, flavor profile wise. Always leave me salivating and craving fresh shredded things.

I’ll deliver full report when sister stops holding squash randsom. She could be nuts with the curing. She’s adventurous but often in a good way. She could also just be holding out on me :)

@mtaratoot - same. The orange sky, the thin covering of ash, the wild fatigue that seems to be from reduced O2.. yeah. Ugh. This will pass. It WILL.

In my family text thread... I immediately had to stalk this thread and find the name of @AnnPT77 fave squash... candy roaster... apparently these are a can’t roaster variety but not the Georgia:( I was super sad, I’ve been trying to find that exact one... I placed a plea (and a Venmo bribe) for some of the biguns. Dislike…

I love cauli but if I was picking for nutrition: -something dark green (for me spinach. Better nutritional-diverse and available choices but not ones I’ll eat.) -something purple (red cabbage prolly, doubles as a cruciferous and the purple stuff we need) -something orange (squash!) -something red (tomato likely, or goji)…

I’m still working on the herb game. Finally happy with mint: I wrap them in a JUST barely damp length of paper towel, inside a zip. Stay forever and both the towels and the zips make it thru several rounds of use. Towels eventually get used for cleanup, but the ziplocks will likely outlive me :) After they eventually do…

I seriously can’t stop. Lately I alternate between the murasaki and the ‘purple yam’ (ube) - I steam them for days, then resteam them. Total candy. Almost like pudding. In a bowl drizzled with straight tahini, pumpkin seeds, and a bunch of crunchy garlic/pepper oil that I’m pretending doesn’t have gluten in it (but my poor…

Update: I got home and not a BITE remained. Brother ate all gazillion lbs. Two more on the vine.. and a whole lotta mushrooms crowded under the plant, more shrooms than melon!

Last night, at the family pepper party (we crowded around a box of various gems and ate with abandon, sorta pepper roulette as most were sweet but a few hot-ish...) I discovered that I’ve over acclimated to heat (due to recent ranch99 pepper sauce binges I suspect.) There was one bite, a smallish pepper we all took bites…