It sounds like you're good on the method and just looking for good stuff to eat, right? Because number one with vegetable fillings is mosture control. That said, a favorite that someone else makes in a flatbread which is a true bread but looks like a crêpe, is winter squash. I think, probably butternut.

Mushrooms with all the water cooked out, sautéed with wine and aromatics.

Julienned beets in chopped beet greens.

Eggplant roasted to a faretheewell, with lemon juice and herbs.

Parsnip puree, condensed, with diced roasted apples.

Pear and cardamom.

Celeriac, diced and roasted with oil and seasoning with chopped braised celery heart.

Curly kale, orange folicles (or vesicles or ”juice sacs”) and crumbled toasted pecans.

Lobster!

Spiced peas, smashed just enough that they won't roll out.

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@plllog, what are orange folicles, please?

@Fun2BHere The individual little juice filled parts.

@plllog

Thanks for the ideas! And yes too much moisture is to be avoided.

Mushrooms - yes yes.

Eggplant and peas both sound interesting.

Lobster would not make it that far. Maybe fish though.

My mom sent me home with a chunk of blue cheese. Too much sodium for her and her partner hates it. Thinking about what would pair with it. Apples and onions maybe..

So, I asked what are the little bits in each segment called, and I was told “follicles”. Okay, sounds fine, and I didn't question it.. When you asked, I tried to google it and just got some human hair disease, and dictionary.com crashed. So I looked up orange anatomy, but most whiffed. A couple said it should be ”vesicles”. One opted for English and said ”juice sacs”.

Y'know how you take the segment membrane off a segment of mature orange and you can pick apart little orzo shaped bits of orange? Those!

Juice vesicles is the correct name for finger lime ‘caviar’ so I guess it applies to oranges as well.

Oooh! Love finger limes! Thanks for the info, Neely!

I have never tried a finger lime. I would love to try some unusual citrus someday. The selection is pretty limited in Maine.

Thanks, @plllog. I had looked online for follicles and couldn’t figure it out which is why I posted the question. I don’t think I ever knew the word for those little bits of citrus. Vesicle…learned something new today.

I love spicy root veg mixes in pies. Carrots, parsnips, potatoes... any roots with a little onion and the spices of your choice chopped small. What a great idea.

Blue cheese! With caramelized onions? Sounds good to me, all melty and absorbed into the bread.

Finger limes are cool. The vesicles, little loose spheres, tumble out when you break them open, then you can suck out the rest. They're crunchy and sour. We get them from the farm service a couple of weeks per year, but I think those are grown in Australia. I've had a lot of exotic citrus, and most aren't nearly as amusing. Mr. Picky has a Buddha Hand tree. The fruit are ridiculous to look at, and you can do interesting things with the fingers and sugar, but don't pay for one at market price. They're not that good, and the price is ridiculous.

Still, you can get some of the most common (in California) exotics to come to you:

https://www.pearsonranch.com/specialty-sampler-boxes/

Blue cheese is good with beets, although I've always used Gorgonzola.

I used to make a lot of pierogi and piroshki, and I often used potato and cabbage as fillings, but then I also added ground turkey or sausage. I also like to use turnips and parsnips and am in agreement with Islay regarding root vegetables.

I've also made empanadas, although not recently. I like them with sweet fillings, such as pineapple, cherry, or apple.

Blue cheese is also good with walnuts and rocket.

These breads are stuffed and baked so the filling needs to tolerate baking.

Shipping cold sensitive items to cold climates…

@plllog Once upon a time I decided to make some syrups for holiday gifts including Orgeat. It required orange blossom water. Which I thoughtlessly ordered from Amazon. In an impressively quick fashion I received a very fragrant sodden package of broken glass shards.

I think the finger limes will have to wait until a chance finding on a trip to a more cosmopolitan local.

Yeah....shipping. I used to order a fantastic barbecue sauce, unlike any I've made, from Texas. Then they changed from plastic to glass, with no notice on their website, including no notice of the upcharge in shipping, the center one of three was shattered, and they did nothing to make it right—incuding not changing their photos from the plastic bottles or any other updates.

I also ordered Cuban style sour orange juice from Florida through Amazon, having not found any here, and one of the bottles was smashed, but that had a good resolution.

Warm climate to warm climate, they break too. I think the citrus would do much better, though maybe not dead of Winter. But if you want me to send you some finger limes when they're next available, let me know. They come in a little package about the length and half the width of a stick of butter.

Arugla (rocket) takes abuse really well, and might work, but you'd have to wilt it, of course. Blue cheese could be stellar with dried apricot bits and almond slivers. Or walnuts and hot honey. Or bacon and roasted garlic.

omg, Annie, I completely forgot about my father making a sandwich from leftover cold baked beans! He was always on the go and happy to grab a sandwich and just keep going, although his usual choice was plain peanut butter, or garden-fresh sliced tomatoes w/ mayo. lol!

vegetarian pot stickers and buns are very common in Asian stores.

You may do a Google search "Jack Fruit imitation pulled pork". Jack fruit seeds also are edible, they taste like beans.

dcarch

@dcarch7 d c f l a s h 7 @ y a h o o . c o m

I so so miss the asian supermarkets of the Mid-Atlantic. The closest asian grocery stores are a couple of hours drive from me. Besides say soy sauce, rice and noodles ingredients are limited and expensive. I recently bought a very expensive small daikon to add to my pickled salad. In NJ I could easily find enormous daikon for a few dollars.