Peeling celeriac–like peeling winter squash (see last week’s post), it’s easier to cut the celeriac into chunks and peel each chunk. This is the last week of the summer share for the Tuesday and Wednesday shareholders. The Thursday shareholders are starting their winter share this week. Next week The Produce Stand will give way to [...]
For some reason, this thread didn’t post. Here are the recipes for that week. Recipes: Roasted (Red) Chard and Salmon; Baked Chard Stems with Tomatoes; Mediterranean Kale Saute; Creamed Leeks; Tomato-Feta Relish; Creamy Pear and Apple Vinaigrette. Roasted (Red) Chard and Salmon This requires large leaves, but you can overlap two smaller leaves (at the [...]
Peeling winter squash: I have found that most recipes calling for winter squash to be peeled first can be modified by baking the squash whole (pierced in several places to prevent the squash exploding), then, when cool, opening the squash and removing the flesh. However, sometimes this will not do. An easier way to peel [...]
A reminder, rather than a tip: the ‘Search’ tab is useful for locating recipes from all the weekly installments. Simply type in the vegetable or fruit you’re interested in and all the threads containing that item will appear. Autumnal offerings this week: Broccoli Rabe (Rapini); Choi; Greens–Arugula, Mizuna, Chard, Kale, Tat Soi; Scallions; Japanese Turnips [...]
Seeding Bell Peppers: To quickly remove the stem and meaty bulb of seeds from a bell pepper, slice the pepper from the tip toward the stem, stopping just short of the stem. Pull the two pieces of pepper apart. They’ll break off from the stem, leaving most of the seeds and the stem behind. Or, [...]
When a recipe calls for “1 medium onion”: 1 medium onion is 1 cup, diced, about 4 ounces; 2 medium carrots are 1 cup, diced, about 8 ounces; 1 bunch parsley is 3-1/2 cups chopped, or 4 ounces; 1 medium tomato is 3/4 c diced, about 4 to 5 ounces; 1 medium zucchini is 2 [...]
Yet another lettuce/greens storage tip: Wash lettuce/greens, separate them into leaves, then lay them on a large, clean kitchen towel. Gently roll them up like a jelly roll. Stored in the refrigerator, the towel will absorb the water and then slowly feed it back to the leaves, keeping them fresh for about a week. Things [...]
Tear-free onion chopping: This works (courtesy of Martha Stewart). Place a lit votive candle next to your chopping board. The flames will absorb the onion fumes that cause tearing. Just be careful not to knock it over… Our share this week consists of: Sweet Onions; Green Beans; Tomatoes; Beets; Carrots; Zucchini/Summer Squash; possibly some Herbs [...]
Home storage of potatoes–The ideal storing temperature for potatoes is 45 to 50 degrees F., but anything colder causes problems, so don’t refrigerate them. When chilled, the starches start to convert to sugar and the potatoes will taste odd and cook differently; the sugars will also make the potatoes brown too quickly. As well, keep [...]
Zucchini/Summer Squash: Salting zucchini before cooking–I mentioned this a couple of weeks ago and want to elaborate on it. It makes a huge difference, if you have the extra half hour to do it. Simply put your grated or sliced zucchini or summer squash in a bowl with a teaspoon or so of salt (if [...]
Cucumbers will cool and clear tired, sore eyes, as well as reduce under-eye puffiness. Slice cuke into thin slices. Spritz eye area (eyes closed) or moisten with water. Lie down and place cuke slices on each eyelid. Leave on for 10 minutes. Cucumber is also good for sunburnt or scalded skin, grate or slice cuke [...]
Tomato tip: A serrated knife is best for slicing tomatoes. Tomatoes have ovary walls, and when you slice them horizontally, the pulp and juice tend to slosh out. But if you slice a tomato vertically, from the top of the stem to the bottom of the fruit, the slices will stay firmer, which will keep [...]
Tip: Always remove the greens of vegetables such as turnips, beets, radishes and carrots before storing in the refrigerator. Store the greens separately. The greens leach moisture and nutrients from the root vegetable. Leave about an inch of green stem, especially with beets and other roots that you will bake whole–this will prevent nutritient loss [...]
Beet stains: Get rid of beet stains by sprinkling your hands with salt or sugar and rubbing them together vigorously. Wash with soap and water. This week we are sharing: COLLARDS; kale; napa cabbage; beets; POTATOES; lettuce; zucchini and summer squash; tarragon; dill; cilantro; parsley; and perhaps… Fruit share is apricots; peaches; and blueberries. Recipes: [...]
Pealing Peaches: This takes some prep, but it’s the best way to peel peaches with almost no loss of peach flesh. Tomatoes are done the same way. Bring a large pot of water to a boil. Meanwhile, fill a bowl with ice water. When the pot of water is boiling, add as many peaches as [...]
Storing Lettuces: Store lettuces in a brown paper bag. This lets moisture escape, and the lettuce lasts longer. You could even put in a stainless steel utensil (from the tip for general storing of greens, July 2, 2007). Do not store lettuce with apples, pears or bananas. Their ripening gases will cause lettuce to turn [...]
Pitting Cherries: If you don’t have a cherry pitter, an instrument that resembles a hole punch (oddly, many garlic presses have a cherry pitter built in), here are some suggestions for pitting cherries. 1. A small, sharp knife, like a paring knife works well. Just cut the cherry in half and remove the pit. (This [...]
Here’s a great way to keep all your greens fresher longer–from kale to lettuces. Put them in a covered container in the refrigerator, along with a stainless steel utensil (fork, knife, spoon). It really works! Now, as for type of container, I don’t know if a plastic bag, even with as much air as possible [...]
Greens, greens, greens, greens…still in the refrigerator! And more greens this week and next week and the next week (isn’t summer great!). What to do with all this abundance? Freeze ‘em. That way you’ll be able to taste summer in the fall or winter. There are two methods: First, cook ‘em up. Wash, drain some [...]
Well, MidSummer is upon us–fireflies!! Tip: Try to make a habit of saving the water from steaming vegetables–it’s full of nutrients and can be used when you need vegetable stock, to make rice, as a refreshing (when chilled) drink, and even to water your plants. You won’t need fertilizer. The only exception seems to be [...]
This week The Produce Stand is introducing a ‘weekly tip’ pertaining to one or more elements of the week’s share. Many are based on old ‘country wisdom’ and they work! So here goes… Strawberries are in our share this week. Strawberries contain a substance that can whiten teeth! (Apparently this is done in Sweden, but [...]
Welcome back Natives! And welcome to new shareholders! I’m sure we’re all looking forward to another year of incredibly tasty, locally and certified naturally grown produce! The Produce Stand is the new name for The Vegefiles–incorporating both vegetables and fruits. A few words on the listing of the week’s shares: Every Monday Stew gives me [...]
“To be interested in the changing seasons is a happier state of mind than to be hopelessly in love with spring.”—George Santayana Our final share consists of: Tomatoes; Radishes; Winter Squashes; Onions-red and yellow; Potatoes; Carrots; Greens–choice of Arugula, Mizuna, Mustard, Dandelion; Substitions are Parsley, Cilantro and Tomatillos. Fruit share consists of Apples and Pears. [...]
“As fall the light autumnal leaves, one still the other following, till the bough strews all its honors.”–Dante (“Dante Alighieri”) Penultimate week of our summer share consists of: Potatoes; Japanese Turnips with Greens; Carrots; Beets; Scallions; Spaghetti Squash; Black Futsu Squash; Choice of Greens–Kale, Arugula, Mizuna, Dandelion; Stew’s “wild cards”. Fruit share is apples and [...]
“When bounteous autumn rears her head, he joys to pull the ripened pear.”–John Dryden Vegetable offerings: Napa Cabbage; Acorn Squash; POTATOES; Vitamin Greens; Radishes; Choice of greens–Radicchio, Mizuna, Arugula, Mustard…; Substitutions–Tomatoes, Tomatillos, Carrots; plus whatever strikes Stew’s fancy… Fruit offerings: Plums; Apples; Pears. Recipe offerings: Warm Potato Salad with White Wine; Greens, Carrot and Rice [...]
“The year’s last, loveliest smile.”–William Cullen Bryant Before we begin, it has come to The Vegphile’s attention that searches of recipes are possible on the Vegefile. Just type in whatever vegetable or fruit you have a desire to cook up and all the recipes with that vegetable or fruit will appear! This week: TAT SOI; [...]
Thrice happy time,Best portion of the various year, in whichNature rejoyceth, smiling on her worksLovely, to full perfection wrought!- Wendell Phillips Some of Nature’s “works” for us this week: Edamame; Green Beans; Lettuces; Zucchini; Turnip Greens; Arugula; Mizuna; Mustard Greens; Tat Soi; Dandelion; Tomatoes; Tomatillios; Red Peppers; FENNEL; carrots; beets. (Please note: some of the [...]
It was Autumn, and incessantPiped the quails from shocks and sheaves,And, like living coals, the applesBurned among the withering leaves.– Henry Wadsworth Longfellow, Pegasus in Pound Vegetables: Summer Squash/Zucchini; Green/Roma Beans; Brocolli Rabe (Rapini); Lettuces; Greens–Choice of Arugula, Mizuna, Tat Soi, Red Mustard, Dandelion; Tomatoes or Tomatillos; Sweet Onions or Scallions; Carrots; Beets. Fruits: Apples; [...]
“Autumn is a second Spring where every leaf is a flower.”–Albert Camus This week tomatoes are on holiday. However do not despair: Beans; Sweet Red Peppers; TOMATILLOS; Basil; Parsley; Zucchini; Cucumber; Lettuce; Arugula; Mizuna; Edamame; Easter Egg Radishes; Carrots; Beets. Fruit share: Peaches; RASPBERRIES; Plums; Apples (Golden Supreme). Recipes: Marinated Red Peppers; Sauteed Tomatillos; Leather [...]
“Season of mists and mellow fruitfulness, Close bosom-friend of the maturing sun; Conspiring with him how to load and bless With fruit the vines that round the thatch-eaves run;” “To Autumn” by John Keats Our share this week: Lettuce mix (mesclun); Green, Yellow and Dragon Tongue Beans; EDAMAME; Summer Squash and Zucchini; Basil; Cucumbers; ARUGULA [...]
End of summer! No, it’s not September 21st, but who really marks that date as the beginning of Autumn? We need to reconnote those “21st” dates into what they are: equinoxes and solstices, and release them from the expectancy of the seasons as we perceive them. It’s like January 1st as the date of the [...]
Good Summer Day to you! This week The Vegephile would like to introduce a method of preserving some of the abundance of vegetables we have at this time of year. It’s called “Lacto-Pickled Vegetables”. “Lacto-pickled” is the process by which cabbage becomes sauerkraut. All cultures of the world, past and present, have developed some form [...]
Greetings! Sorry, Tuesday sharesharers, the move to a new planet involved computer acrobatics beyond the Vegephile’s ken. Thank you Ken! Okay, cut to the chase. As the Tuesdays know now, this week Native Offerings is offering: Beans-green, yellow, and perhaps, purple; summer squash; tomatoes; cukes; scallions; lettuces; dandelion; carrots; beets; dill; parsley; and perhaps a [...]
Zounds! Whoever coined the phrase “Too much of a good thing” must have planted an entire pack of zucchini seeds. The Vegephile is dedicating almost this entire forum to zucchini recipes. Don't worry, they'll be gone in no time! First, the abundance continues: Lettuces; Summer Squashes; Green and possibly, Yellow Beans; Carrots; Beets; Kale; Collards; [...]
If tomatoes could smile, they'd be grinning right down, big, broad grins, as they soak up this heat. Speaking of which–TOMATOES!! As well as Green Beans; Zucchini and Summer Squash; Beets; Carrots; Kale; Dandelion Greens; Head Lettuces; Dill; Parlsey. Fruit sharers partake of Blueberries, Peaches and Apricots. Summertime… Some awesome, heat-defying recipes: The Only Tomato [...]
Howdy! If we didn't have tables would we still call them vegetables? This week's share is scrumptious. You'll see; you may even come up with superlatives you didn't know existed! Head Lettuces; Joi Choi; Cabbage; Chard; Kale (red and green); Scallions; Summer Squash; Beets; Carrots; GREEN BEANS; Herbs–dill, parsley and oregano. Fruit share is peaches, [...]
What's up, Doc? Yes, new carrots!! And new beets!!! Summer is surely in full swing when these two make their appearances. And like any good vegetable opera, we can look forward to seeing more of our friends, Lettuces, Kale, Chard, Collards, Cabbage, Choy, Japanese Turnips, Parsley, Basil, as well as anything else Stew can recruit [...]
Ave! In ancient Rome, lettuce was eaten at the beginning and end of meals and fruit as dessert. The word, vegetable, is derived from the Latin verb, “vegere”, meaning to invigorate or enliven. Each time we eat vegetables we take in the energy from the earth and the sun. This week's vegenergizers: Swiss Chard; head [...]
Happy 4th! And Happy 1st to Canada! This week The Vegephile has the privilege of introducing the newest vegestars to our universe: Napa Cabbage and Collard Greens! Still glowing strong are Lettuces (those heirloom varieties are awesome, are they not?), Spinach, and those wonderful Japanese Turnips, plus who-knows-what-else that catches Stew's fancy. Recipes for your [...]
Hello! Thanks for checking in. Before we begin, just a note to all the Tuesday share people: as next Tuesday is July 4th, the Tuesday pick-up will move to Wednesday. Look for info this week, in the form of a new newsletter and signage. Vegedibles this week: Spinach; Lettuces; Arugula; Mizuna; Vitamin Greens; Choy–Bok and [...]
Hello to all! Plus a hearty “Welcome Back” to rain, our erstwhile “fairweather” friend! This week we partake of: head lettuces; spinach; radishes; spring turnips; and Asian greens, including arugula, mustards, and the choys, bok and pak. Fruitarians know that a June without strawberries is like a June without rain, so Stew raised his magic [...]
Greetings fellow vegephiles! This week's share of delectable vegetables includes Japanese turnips, thier greens attached; baby lettuces; mixed bunches of Asian greens (brassy Brassicas); and those awesome roots, celeriac and beet. Following are a few EASY Vegephile-tried-and-approved recipes using these vegetables, as well as a leek recipe, for those of you (including the Vegephile) who [...]