Any new or different vegetable dishes besides pumpkin?
plllog
last year
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Hi! new to the forum, new at growing vegetables
Comments (6)George, I read about the resistance of the varieties you mention, but didnÂt imagine that would change so much per location. I have to have those seeds next year to try. Si, el cambio es muy grande, after the 6inches/14.8mm of rain yesterday, I had to wear my wooden shoes to go to see the vegetables LOL! ItÂs sooo strange to walk with them but they help in the mud, and you write so perfect Spanish. How come? Raisemybeds, we covered the tomatoes with that lightweight fabric, although not pretty, till now (cross my fingers) the tomatoes and pepper seem to like that protection. IÂve been earlier shaking the stems and was wondering if the pumpkin pollination would be so simple not so, as per what I read. Bill, yesterday I didnÂt turn the compost pile that I left to mature, since I saw there were some pumpkin seedlings showing up, and I thought, well, you never know maybe they grow nice. This morning guess what, they were gone, disappeared. IÂd eat Butternut Squash every day, casually found a grocer that sells it. Back in Argentina my mother had a piece ready for my arrival from the office nearly everyday Now IÂve got some Butternut seeds popping up in a propagator. Violet, I know thereÂs lots of info. However, last year while I was "researching" what happened that time to the tomatoes raised by me from seed, my husband convinced me to check a bit less ugly bugÂs pictures and diseased plants on the internet, and just try again, strengthening precautions. Pumpkin is not so popular here for eating, but for Halloween, therefore availability of seeds for consume (ie. to grow without chemicals) is just starting. I didnÂt plant resistant varieties, because I simply could not find any offered for sale. Thank you all for such warm welcome! Carol....See Morewanted: any kind of asain vegetables
Comments (8)No seeds to share, but I'll give you some ideas for things you should consider growing (my mom is Japanese, so this list is horribly biased) Daikon radish -This is a staple-- you can use this in ANYTHING, from salads to stews to pickles. A common table condiment is grated radish mixed with soy sauce which you then mix into your rice. It's a great sore throat remedy. Also add grated radish to tempura dipping sauce (if you eat at a Japanese restaurant request for them to bring it out for you ;3) Kyuri (Japanese cucumber) -This is the best tasting cucumber IN. THE. WORLD. Slender, dark green, bumpy, and crispy, it's the only cucumber you will ever want to eat. Ever. Ever. I love them fresh or pickled. They make such wonderful pickles. Satsuma imo (Satsuma sweet potato) -Sweet doesn't even begin to describe this potato. It's not cloying like the more orangey ones are, but rather subtle but still very flavorful with a creamy consistency. My family likes to steam or boil it and put salt in the holes where they dug out the eyes (but then again they also put salt on apples and watermelons so... yeah). I like it au naturel. It's very pretty-- purple on the outside, cream-colored on the inside. Murasaki imo (Purple sweet potato) -Truthfully, I have never eaten this except as prepared in fancy desserts, like cakes and ice creams. I will assume that it's sweet, but I know for a fact that the flesh is very very purple. If nothing else, it's an extremely beautiful potato. Shiso (Japanese... basil? or beefsteak plant) -There are two kinds-- red and green. They have a sort of basily smell, but not quite? The taste is sort of spicy/tangy/bitter/basil. Anyway, they are delicious fresh and pickled, as garnishes, or just a pretty ornamental plant. The red shiso is particularly beautiful. Kabocha (Japanese pumpkin) -This is probably my favorite of all Japanese vegetables. It's a smallish, green/orange bumpy pumpkin with the most delicious pumpkin taste ever. It's sweet, it's creamy, it's bright orange and cheerful. It will make you happy when it gets dark during the fall and winter. Negi (spring onion) -This ain't your ordinary green onion-- in Japan, these things are enormous-- like, 2+ feet long enormous. Even though they taste pretty much like most green onions, you don't have to do as much slicing because one of these will equal a couple bunches of the small ones. Gobou (burdock root) -I remember hearing a sad story where one of the pieces of evidence used against the Japanese for their war crimes was that they forced American POWs to eat yucky tree roots instead of real food while in the camps. I'm glad that war criminals got prosecuted for what they did, but bringing the humble gobou plant into this was unfair-- those yucky roots are a favorite of macrobiotic cooks today because they're hella good for you, and delicious to boot :9 Nasu (Japanese eggplant) -Long and slender and dark in color, these guys pack such a wonderful flavor in such a skinny package. They're great as pickles and tempura, but there's a wide array of dishes you can use them in. Then there's the leafy and green vegetables, of which there are many that are widely available-- napa cabbage, mizuna, mibuna, gailan, bok choy, etc. Note that Japanese napa cabbage (hakusai) is ENORMOUS compared to what you buy in grocery stores here-- I am not sure if they just grow it longer or if it's a different variety. I also enjoy Indian cooking, and popular veggies used in the various regional cuisines include okra, snap beans, small round eggplants, cauliflower, lentils, potatoes, and tomatoes. Just remember to grow all the right spices to throw in you dishes ;3 I can keep going on and on but I'll spare you. I think you have plenty of ideas going on in this thread. Especially if your daughter loves Asian foods, she'll have an easy time being a vegetarian. Who knows-- maybe you can start growing soybeans so you can make your own tofu :D...See Morevegetable highlight: Seminole Pumpkin
Comments (13)I'm in the process of making the most wonderful calabaza soup right now. You could use seminole pumpkin instead. Rate the Recipe Read Reviews (0) Yield Makes 12 cups Ingredients 4 pounds peeled calabaza or acorn squash, cut into 1-inch cubes 2 tablespoons olive oil 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 garlic cloves, crushed 1/2 cup diced onion 1/2 cup diced celery 1/4 cup bacon drippings (about 5 slices bacon) or olive oil 2 tablespoons curry powder 1 tablespoon red curry paste 1 1/2 teaspoons dried thyme 1 bay leaf 1 quart chicken stock 2 cups heavy cream Salt White pepper Garnish: toasted almonds and sunflower sprouts Preparation Combine first 4 ingredients on a foil-lined jelly-roll pan. Bake at 400° for 30 minutes or until squash is tender. Set aside. Sauté next 3 ingredients in bacon drippings in a large skillet until tender. Stir in curry powder; toast 30 seconds. Add calabaza, curry paste, thyme, and bay leaf; stir to combine. Add stock and cream; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Puree mixture in a blender, pour through a wire-mesh strainer, and press with the back of a spoon. Season with salt and white pepper to taste. Garnish, if desired. Coastal Living, APRIL 2007 Yum....See MoreAny other cheese-a-holics here besides me?
Comments (34)Check out Bee Hive cheese made in Ogden, Utah....just down the road from where I live. This is an artisan cheddar cheese, with different flavors. The milk comes to the cheese "factory" from a local dairy that is just 15 minutes away...so fresh, fresh, fresh. Bee Hive Cheese tries to use Utah products whenever possible. Founded in 2005 or 2006 (by a couple of business men who were sick of the suit, tie & brief case routine), this artisan cheese shop has won accolades and awards in the artisan cheese contests they've entered. Their Barely Buzzed cheddar (cheddar rubbed and aged in a mixture of espresso grounds and lavendar) won top prize at their first artisan cheese competition in Vermont. The next year, in Chicago, their cheeses again scored in the top 3, and similar results have occurred with each competition they've entered. In 2009, they competed for the first time in the international artisan cheese competition, and their smoked walnut shells & apple cheddar came in #3, internationally. I do not work there, nor am I affiliated...I'm just a loyal customer who loves spreading the word about this very good, and very different cheese. I order the cheese and have it sent to friends and family located throughout the U.S., so if you're interested in trying this cheese, you can certainly do that. I recommend the cooler months though, to keep the cheese in peak condition during transport. From my many discussions with the owners, I know that California has many cheese shops which carry Bee Hive Cheese. Here's a link to the cheese shop. Please let me know if any of you try this cheese. I also highly recommend the Rusk crackers they make there (again, a laborious hand-made process) because they're filled with dried fruit, nuts & seeds and go beautifully with the cheese. Here is a link that might be useful: Bee Hive Cheese...See Moreplllog
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