What are your favorite roasted vegetables?
Feathers11
4 years ago
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What's Your Favorite Unusual Vegetable?
Comments (42)Slimy_0kra, you have another unusual vegetable on the way. Two unusual veggies volunteer in my garden every year; Martynia and Litchi tomato. Both are rather anti-social plants (Martynia for its smell, Litchi tomato for its thorns) but I always let a few grow if they come up in an out-of-the-way location... and that is all that is necessary for me to keep a supply of fresh seed. I love unusual greens. Swiss chard is my main green for freezing, but my #2 green is kang kong (a.k.a. water spinach), which is a morning glory relative grown for its edible leaves & shoots. The first planting is from seed, but after the first harvest, I root & plant the stems. After two such plantings, the final harvest of the summer is large - that one gets frozen for the winter. This is a great hot-weather substitute for spinach; as long as it is kept watered, it thrives on hot weather. If you are unable to find water spinach, sweet potato leaves are similar... not surprising, since they are both in the morning glory family. Not all varieties are good for leaves, though; the best ones for that purpose can be found in Asian markets, where you might also find water spinach. Both can be easily rooted from stem cuttings. Egyptian spinach (a.k.a. Saluyot, Molokhia, Jew's Mallow) is another reliable hot-weather green. The leaves are mint-like in appearance, and very mild in flavor. When cooked, the leaves are mucilaginous much like okra, so they are good for thickening soups. They also go great with fish. All of the greens above have something in common - the more you cut them, the stronger they get. Moringa is a fast-growing tropical tree grown for its edible leaves. They are very high in protein, and also have anti-biotic properties. This is probably not a good crop for those with limited space, since the yield is fairly low... but DW makes a soup from the leaves which is to die for, so I grow some every year. Many years ago, I grew some in pots to over-winter; but it was a pain to move those large pots in & out, so now I just grow a lot of plants in the garden, grown as annuals. They will reach 4-5 feet in height by the end of the summer, and yield 3-4 pickings. This year, I will be trying Caihua, a tropical climbing gourd that is edible immature. I have also grown Achocha (which is closely related) and found it to be rather tasteless, so I am hoping Caihua will be an improvement. Bitter melon is a vegetable I grow every year; while we eat a little, we give most of it away to some Filipino friends. It serves other important purposes in the garden: as a wind break (the vines densely cover the trellis); to both attract & isolate pollinators (it blooms continuously all summer); and for the scent of the blossoms, which is very fragrant. Some years I grow Mexican Sour Gherkin and West Indian Gherkin, but not this year. Anyone who has visited the Bean Forum knows I am a bean fanatic, so if a bean relative can be grown to seed in my climate, I will grow it. I am particularly fond of yardlong beans, and grow several varieties each year. Someone on another forum sent me a hyacinth bean which, if accounts are true, could be highly unusual. Most hyacinth beans are climbers, and because they only flower in short days (in or near September) they will not produce seed in Northern latitudes. This one, though, is supposed to be a bush variety which will bear seed in Wisconsin... so I am really looking forward to this trial. This year I will also be growing a yellow mung bean from the Philippines, and a large-seeded reddish-brown garbanzo. And "Madras", an edible-podded radish. Probably a few more oddities, but I've been growing some of them so long I no longer think of them as unusual. Here's a good group photo from one year: I started a similar "unusual vegetable" thread many years ago, but it seems to have fallen off the cliff. Edit: Found it, link below Here is a link that might be useful: Unusual vegetables This post was edited by zeedman on Sun, Mar 16, 14 at 23:56...See MoreWhat's your Favorite Roasting/Grilling pepper
Comments (11)Pimiento de Gernika green ( as is customary) and red ripe, left whole ( I cheated on the red and removed the seeds), fried in olive oil and sprinkled with a little sea salt. The two smaller peppers are the Hungarian Gabi which is probably not usually used this way. The Gernika was very good both green and red-I think I preferred the red. Same for the Gabi which has moderate...See MoreTis the Season! Time for pot roast...your favorites please
Comments (26)A friend of mine gave me this recipe, and it made the best pot roast we've ever had. I just did a search and found it on-line, so I didn't even have to type it out! Lisa's Lazy Pot Roast from The Complete Meat Cookbook Ingredients: 1 tsp. dried thyme 1 Tbs. chopped fresh rosemary or 1 tsp. dried rosemary 1 Tbs. paprika 1 Tbs. Kosher salt 1 tsp. freshly ground black pepper One 4 lb. boneless beef chuck roast or a beef brisket, trimmed of most fat 2 Tbs. vegetable oil 1/2 cup water or beef or chicken stock, or more if needed 5 cups thinly sliced onions (about 3 large) 6 chopped garlic cloves Salt and freshly ground black pepper to taste Preparation: For the flavor step, combine 1 teaspoon dried thyme, 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, 1 tablespoon paprika, 1 tablespoon Kosher salt and 1 teaspoon freshly ground black pepper in a small bowl. Rub the meat thoroughly with the mixture. You can cook the roast immediately, but it will taste better if it sits for an hour or two at room temperature or overnight in a zipper-lock bag, or well wrapped, in the refrigerator. Preheat oven to 350 degrees. In a large, heavy casserole or Dutch oven, heat the vegetable oil over medium high heat. Brown roast on all sides, about 7 minutes. Remove and set aside. Pour off any fat from the pan and deglaze the pan in water or stock, scraping up any browned bits with a wooden spoon or spatula. Put the roast back in the pan, cover it with 5 cups thinly sliced onions and 6 chopped garlic cloves, cover and bake for 1 hour. Remove the cover, turn the roast over so that it is on top of the onions, and continue to cook, uncovered, for another hour, adding more liquid if needed. Stir the onions around after about 30 minutes so they can brown more evenly. Replace the cover and continue to cook for 1 hour more, or until the meat is fork tender; brisket will take a little longer than chuck. Remove the meat from the pot and let it rest, covered loosely with foil, while you prepare the sauce. (At this point, you may refrigerate the pot roast for later reheating. Refrigerate the cooking liquid separately. To serve later, remove any congealed fat from the cooking liquid and strain it before using it to reheat the meat gently.) To serve, strain and defat the sauce. Taste for salt and pepper. Cut the meat into thick slices or separate it into chunks. Spoon some sauce and onions over for serving. Serves: 6 Chef's Note: If you are in a hurry, you can eliminate the herb rub. In fact, if you are really in a hurry, do not bother with the browning. Just put the roast in a heavy casserole, smother it with the onions, and cook it as described above. You will be amazed at how good it is, and you family will think you have been slaving away at the stove all day....See MoreWhat is Your Favorite Cooked Green Vegetable?
Comments (25)I had to add my two cent to this post.. I am crazy about spinach but my favorite way to cook spinach is in an omelet with cheese..More spinach than egg and cheese though. :-) yummy!...See MoreFeathers11
4 years agolast modified: 4 years agoFeathers11
4 years agovesfl (zone 5b/6a, Western NY)
4 years agosheilajoyce_gw
4 years agoCloud Swift
4 years agoJohn Liu
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4 years agoFeathers11
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4 years ago
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