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Guildenstern Mother posted:Just start chopping This is the best way to get over meal paralysis. If you have any degree of cooking experience/knowledge, you know at some level what works together so just get started and it’ll work itself out.
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Aug 15, 2023 23:47
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| # ? May 3, 2024 23:44 |
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Posting so I'll remember to sign up for this. CSA's an unfortunate acronym, but I'll make do when I am covered in beautiful carrots.
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Aug 18, 2023 08:08
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It's that day again!   Tonight we're having leek and potato soup, I'll make some fritters with turnips, squash, beets and potatoes later in the week, my husband wants to make baba ghanoush, and we need to can and/or dehydrate some of these tomatoes. We've got some Deer Parts(tm) in the freezer, I'll probably make chili with that. Maybe I'll make shishito poppers since my son seems to like just snacking on them.
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Aug 19, 2023 17:53
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thunderdome winner
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Few days late posting but here was the weekends haul. I will be out of town so I went light and focused on peppers to make salsa this week.
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Aug 22, 2023 17:07
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People were asking about beets and I am posting to tell you that if you slice them very thinly and then julienne them you can eat them raw. I like to add them to shredded cabbage with similarly cut carrots to make a slaw. Yes, the slaw turns pink as you mix it, but pink is the new black or something and it tastes good. The easiest way to do it is to use a mandoline to slice them very thinly then stack them and use a knife to cut them into something between a julienne and a chiffonade. You can also use a vegetable peeler, which is what I usually do because I hate cleaning my mandoline if I'm not using it to make some sort of gratin and also it is scary. I grow a very odd sort of tomato that I got from a guy who runs a small Latino grocery. He gave me some very small tomatoes and said they were from Costa Rica. They now dominate my garden and from Spring until just around last week they were producing gallons of very, very small tomatoes. I tried making sauce with them a few times but the ratio of pulp to skin/seeds is so messed up that two quarts of the fruit produced maybe a half-pint of sauce after all was said and done. So then I thought maybe I can dry them and make tomato raisins, and I'll be damned if it didn't sort of work. I just put them in a very low oven for a few hours, checking every now and again and they dried pretty well. I suspect the result would be even better if I had an actual dehydrator, but I don't. This may only be useful if you grow very, very small tomatoes from Costa Rica, but I thought I'd throw it out there because in my experience making sauce with cherry tomatoes is not the best use of that particular tomato.
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Aug 24, 2023 23:39
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I have Too Many Tomatoes and I already have made sauce so now I'm making tomato paste and dehydrating a bunch more. If I can get the maters really dry I might try powdering them and adding them to my cheese straw recipe for extra flavor... But that's a pretty big if right now
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Aug 29, 2023 15:22
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Chernobyl Princess posted:I have Too Many Tomatoes and I already have made sauce so now I'm making tomato paste and dehydrating a bunch more. If I can get the maters really dry I might try powdering them and adding them to my cheese straw recipe for extra flavor... But that's a pretty big if right now I grow heaps of tomatoes and my method is to fill up the instant pot with trimmed tomatoes, pressure cook for 20, shove em through a strainer, pour into yogurt tubs and freeze. Sometimes I boil the pulp again with carrot celery and leek trimmings and freeze that as veg stock. Yesterday I made scones with cheddar, leek, zucchini, and green chilies. Very good supper with veg soup.
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Aug 29, 2023 15:40
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Chernobyl Princess posted:I have Too Many Tomatoes and I already have made sauce so now I'm making tomato paste and dehydrating a bunch more. If I can get the maters really dry I might try powdering them and adding them to my cheese straw recipe for extra flavor... But that's a pretty big if right now They come out salty and tomato-y, and if you add basil to the brine they get very basil-y.
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Aug 30, 2023 02:07
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Chernobyl Princess posted:I have Too Many Tomatoes and I already have made sauce so now I'm making tomato paste and dehydrating a bunch more. If I can get the maters really dry I might try powdering them and adding them to my cheese straw recipe for extra flavor... But that's a pretty big if right now https://www.goonswithspoons.com/Tomato_Curry_by_Dino It comes out as a really nice accompaniment to rice.
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Aug 30, 2023 22:59
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Tomato gravy freezes pretty well, too. Not that I've ever used fresh tomatoes for that, but that's more due to the volume of tomato you need to burn to do it,
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Sep 1, 2023 05:38
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| # ? May 3, 2024 23:44 |
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Doing a spot of thread necromancy to note that the noble hash is an excellent way to use up vegetables, especially winter squash
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Oct 12, 2023 23:46
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