HOME > Chowhound > General Topics >

Discussion

The forgotten Veg

  • 294
  • Share

What vegetable do you love that never seems to get any hype anymore? What veg would you like to see in fun new recipes?

Mine is zucchini? In cakes, baked, stuffed, bbq and even deep fried. Now it seems that in the search for creative concoctions we left this one behind in favor of the sexier cousins, Kuri Squash and Butternut Squash.

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. Broccoli.

    1 Reply
    1. re: ipsedixit

      Broccoli is so underrated.

    2. Celery. I love celery.

      3 Replies
      1. re: mamachef

        ditto on the celery.

        i love the flavor and crunch it adds to so many things.

        1. re: mamachef

          Like the taste, hate the texture.

          I think celery is an essential ingredient in a lot of things - stocks, anything requiring a mirepoix or trinity - but unless it's very, very finely minced I don't like it. I've been using lovage as a substitute, although I find it sweeter.

          1. re: tardigrade

            Tardigrade, you might like celeriac (root celery), a cultivar with a big round root and little stems on top. It is the type used in the European celery salad in jars (from France, Poland and elsewhere). I have fragile teeth and can't bite into a celery stick except from the heart, and the flavour of the outer stems is much more pronounced, better in my opinion. I also use celery in stocks and in a variety of "fonds de cuisine".

        2. Asparagus. I must have 20+ recipes, but I always go back to roasted in the oven with OO, garlic and lemon zest.

          13 Replies
          1. re: gaffk

            gaffk, I have a recipe for an asparagus done with pancetta, garlic, hoisin and oyster sauce. If you'd like to have it, it's fabulous tasting - and a really nice last-minute saute.

            1. re: mamachef

              mmm . . . asparagus and pancetta. Please share.

              1. re: gaffk

                Whichever one reaches you first:
                for four
                1 lb. slender asparagus, trimmed 6"
                1/2 c. small-diced pancetta
                1 tb. minced garlic
                1 tb. hoisin
                1 tb. oyster sauce
                1-2 tb. water
                Brown the pancetta; when it's starting to carmelize, add the garlic and swish it around a few times (or give the pan a few tosses...) add asparagus to pan and up the heat a little bit. Keep the pan and the food in it moving over med-high heat for about 3, maybe 4 minutes until crisp-tender. Add remaining sauces and water and continue swirling and tossing until sauce has blended. Turn out onto long oval, and make sure you use a spatula to get all the sauce and pancetta and garlic out of that pan and onto the vegie where it belongs!

                1. re: mamachef

                  Thanks mama. I'm going to serve this at Thanksgiving. Nothing says bountiful harvest like asparagus & pancetta.

                  1. re: gaffk

                    roasted asparagus (your method) and then wrapped in serrano or prosciutto is pretty good too, and usually a tad leaner than pancetta. but that's more cocktail food than a big meal item.

                    1. re: hill food

                      Asparagus wrapped in prosciutta is one of my favorite apps at a local Italian restaurant. Somehow, never transitioned that to pancetta.

                      But honestly, roasted asparagus wrapped in pork . . . how can you go wrong?

                  2. re: mamachef

                    mamachef: what interested me in your recipe is the hoisin and oyster sauce. I will give it a try. Thanks for a new idea.

                     
                  3. re: gaffk

                    I make a speck, asparagus, egg and parmesan w/farfale pasta dish. Sometimes add chopped sun-dried tomatoes. It's really good.

                  4. re: mamachef

                    mamachef, your post reminded me of this Tyler Florence recipe...

                    http://www.foodnetwork.com/recipes/ty...

                    instead of doing skewers, i actually do it in a pan as more of a medley...chop & crisp the bacon first & set aside, then sauté the asparagus plus sliced shiitakes and scallions in the sauce/marinade with a little rice wine vinegar & tamari added to it. garnish with the bacon. it's fantastic.

                    1. re: goodhealthgourmet

                      Oh goodness does that sound like a remarkable variation. Mr. and I frequently figure out something to do with a lb. of asparagus and make that our entire meal, with some good bread - this would be fabulous for one of our all-asparagus extravaganzas!!

                      1. re: mamachef

                        wow, an asparagus feast sounds terrific! here's a simple one that would be perfect with that good bread...

                        http://steamykitchen.com/117-slow-but...

                        feel free to use a different cheese - asiago, fontina, or even gruyere. mmmm...

                    2. re: mamachef

                      I sent you an e-mail--any recipe that combines my favorite veggie (asparagus) and pancetta? Can't wait to try for Thanksgiving.

                      1. re: gaffk

                        Got it!! done!! enjoy!!

                  5. carrots
                    spaghetti squash
                    okra

                    38 Replies
                    1. re: goodhealthgourmet

                      Has okra ever been "remembered"?

                      1. re: ipsedixit

                        sure, in the South!

                        1. re: goodhealthgourmet

                          I don't have to remember it, I've never forgotten it, especially homegrown in your own garden.

                        2. re: ipsedixit

                          How do you cook your orka? It looks like such a unique vegetable but I have zero idea how to cook it.

                          1. re: abiaandrews

                            I think the best way to cook okra for a newbie is just whole pod, cap sliced off about 1/4 inch below, and in cast iron with good olive oil. Sprinkle with salt and pepper and serve hot. No goo to deal with, no breading or coating, just delicious crunchy caramelized okra goodness. Of course, it helps to have uber fresh okra pods.

                            1. re: amyzan

                              also good cooked this way sprinkled with a little curry powder

                              1. re: amyzan

                                "Of course, it helps to have uber fresh okra pods."
                                ~~~~~~~~~~
                                in that case, eat them raw!

                                1. re: goodhealthgourmet

                                  Never eaten raw okra, ghg. Hmmm, wouldn't they have an odd, perhaps bitter flavor from all the saponins? I grow it, and highly recommend the red varieties, as they are less spiny and more tender. But, I've never eaten it raw.

                                  1. re: amyzan

                                    not bitter at all! in fact, i think the flavor of fresh, young raw okra is almost a little sweet...and "green" at the same time. it reminds me of green peas, asparagus & eggplant all in one.

                              2. re: abiaandrews

                                abia: cut it into rounds and toss it in a sauce pan with some diced tomatoes, corn kernels, a bit of salt and a dash of hot sauce, a little water as needed and just stew it for a while.

                                or toss it in cornmeal and fry it in vegetable oil (or veg oil and pork fat) but that's best accompanied by catfish done the same way.

                                or look up a gumbo recipe

                                1. re: hill food

                                  That's what I do, fried okra and okra with corn ant tomatoes. For my stewed okra, I sautee yellow onions, garlic, green peppers, jalapenos, and some green onions plus tomatoes. Then I add tomato sauce, hot sauce fresh corn, and finally the okra and simmer until the okra is done. Not slimy at all. The fried okra is done exactly as you do.

                                  1. re: hill food

                                    I cut okra into rounds, marinate in buttermilk, and coat in a mixture of cornflake crumbs and cornmeal. I bake them until crisp, but you could fry if you wanted to.

                                    1. re: cheesecake17

                                      both of those sound good, may have to try these variations next time(s)

                                2. re: ipsedixit

                                  Try pickled okra in potato salad instead of kosher dills.

                                  1. re: rohirette

                                    Mmm, pickled okra is great.

                                    1. re: deet13

                                      Pickled is my favorite way with okra.
                                      Second favorite is sauteed in butter with cut up chicken thigh meat and some onion. So simple, and so good...

                                    2. re: rohirette

                                      A spear of pickled okra in lieu of olives turns a Martini into a Marthibedeaux in our house!

                                      1. re: tim irvine

                                        whoa I don't drink martinis anymore, but may need to reconsider that stand.

                                        1. re: tim irvine

                                          this is how Chow seeps into my brain:

                                          I"m at the grocery store, cruising through the condiment aisle, and I see jars of pickled green beans, asparagus and hot pickled okra,

                                          I was inexplicably drawn to the jar of okra and put it in the cart

                                          got it home and my husband asked "what's this for?"
                                          I had no idea!

                                          I'm so glad I came back to this thread!

                                          1. re: cgarner

                                            no need to wait for cocktail hour. eating the okra straight from the jar with my fingers while standing in front of the refrigerator with the door open works just fine for me ;)

                                            1. re: goodhealthgourmet

                                              IMO there's nothing better than eating a food which simultaneously combines a chilled, crunchy, slimy, tart, and spicy flavor and texture all in a single bite.

                                              On the other hand, my son thinks that eating pickled okra is like biting into frozen, furry catapillers.

                                              1. re: deet13

                                                sliver the pickled okra and toss it into a sandwich (I suggest ham and swiss)

                                                1. re: deet13

                                                  my husband has "texture issues" (hahahaha, poor fella) so he can't (translation won't) eat okra, and won't eat deluxe beef pho, because of the beef tendon... (slimy and gelatinous, two textures he won't do)
                                                  more okra for me!

                                                  1. re: cgarner

                                                    for all of us!

                                                    but fried okra really isn't gummy and in a soup it works like agar or nopales. ehh his loss, our gain.

                                        2. re: ipsedixit

                                          okra, seems to me, has always been forgotten.
                                          i especially love curried okra,
                                          the chef at Bawarchi won't buy/prepare/serve it until it's price declines to some special level. . . . .
                                          sadly the Bombay grocery in lomita is no longer in business. THAT chef would prepare okra, mustard greens, ANYTHING that you wanted.

                                        3. re: goodhealthgourmet

                                          I adore okra and love it any which way it's made. This year when everything in my garden died because of the heat, okra was the only thing to survive and until last week, I was still getting a handful every couple of days.

                                          I also love greens: collards, kale, turnip, mixed. When most people think of greens, they think of lettuce greens but I like the kind you can cook

                                          1. re: goodhealthgourmet

                                            Okra is my all-time favorite veggie. It's also my secret hangover cure (the fried version).

                                            1. re: invinotheresverde

                                              The first time I had okra was in the south, boiled, and it was slimier than a can of worms with no dirt. I like the breaded and fried version.

                                              1. re: Veggo

                                                So you're suggesting not washing the dirt off the okra to lessen the slime factor ;)

                                                1. re: Veggo

                                                  Veg, ditto on both counts.

                                                  1. re: Passadumkeg

                                                    That's why it is so forgotten, and never seems to get any hype anymore.

                                                2. re: invinotheresverde

                                                  Oh, yes, fried okra with coarse cornmeal, fried in bacon fat, with lots of coarse ground pepper. The food of the gods!

                                                  1. re: Tripeler

                                                    And heart attacks! '-)

                                                    1. re: Caroline1

                                                      The amount of bacon fat compared to the amount of vegetable is fairly minimal. Plus, this is something I will eat about three times a year. So I am really not worried about heart attacks.

                                                      1. re: Tripeler

                                                        I am with you there. Nothing like bacon fat fried potatoes and onions. Toss in breaded liver too!

                                                3. re: goodhealthgourmet

                                                  How did I miss this reference to spaghetti squash? Love the stuff, love it with fresh tomato sauce, love it tossed with garlic and parmesan and black pepper, love it with sage and chicken stock. Just love love love it. Anybody do anything else with it?

                                                  1. re: mamachef

                                                    I like it mixed with roasted eggplant, zucchini, and onions and mixed with tomato sauce and baked. I bake it for maybe an hour till the top is crispy.

                                                    Speaking of squash.. my new favorite is butternut squash. I cut up a small one last night into french fry shapes, and roasted it with salt and pepper on a preheated baking sheet. It was delicious- finished the whole tray!

                                                    1. re: cheesecake17

                                                      I do a similar recipe to yours with the zukes.
                                                      "Italian Zucchini with onions"
                                                      3 zucchini's washed sliced in thin rounds
                                                      1 medium onion sliced in rounds
                                                      2 garlic cloves minced
                                                      2 T butter 2 T olive oil
                                                      salt and pepper to taste
                                                      smallest pinch of red pepper flakes
                                                      1/2 cup shredded mozzarella cheese
                                                      1/2 cup " cheddar "

                                                      Preheat oven to 350*
                                                      In skillet melt the butter with the oil, add in the onion and garlic, wilt gently then add the zucchini and salt and pepper to taste plus pepper flakes. Cook on low until the zucchii is softened and wilted, stir well, then add 1 [29oz] can diced tomatoes in juice, mix and cover and cook on low/medium 15 minutes.
                                                      Transfer to buttered baking dish. Put the mixture in and top randomly with both cheeses. Bake uncovered for about 15 minutes as the cheese will form crust and brown up.
                                                      Serve

                                                4. Okra
                                                  Brussels Sprouts
                                                  Artichoke Hearts

                                                  7 Replies
                                                  1. re: Tripeler

                                                    it's funny, i don't consider brussels sprouts to be forgotten at all. in fact, i feel like they've been enjoying a renaissance for the past year or two...which makes me very happy because i *adore* them :)

                                                    1. re: goodhealthgourmet

                                                      Somebody posted a recipe for brussels sprouts in the "Thanksgiving Sides" thread that included bacon and sugar, and I thought, this is a recipe for people who don't like Brussels Sprouts!

                                                      1. re: GraydonCarter

                                                        ha! well, the brussels & bacon combo is a popular one, and maple syrup seems to make regular appearances as well.

                                                        there are so many "vegetable" recipes out there that don't even taste like vegetables. broccoli smothered in cheese sauce, asparagus drowned in hollandaise, cloyingly sweet glazed carrots....why?why?why?

                                                        1. re: goodhealthgourmet

                                                          My go-to for brussels sprouts is to shred them finely and saute them in a little olive oil, then finish with a dash of lemon and another of cream. Bright and delicious.

                                                        2. re: GraydonCarter

                                                          can you repost this recipe please?

                                                      2. re: Tripeler

                                                        My wife made an artichoke heart and shrimp cassarole last week that was pretty good. I can't remember the last time I had artichoke, but this recipe was definitely on the keeper list.
                                                        And I agree with GraydonCarter and mamachef that shredded sauted brusprouts can be delicious.

                                                        1. re: DonShirer

                                                          Yes, aren't artichoke hearts fabulous? They taste like they should have far more calories than they really do. Such great rich flavor from a vegetable.

                                                          What did your wife use to season the artichoke heart and shrimp casserole?

                                                      3. Celeriac (celery root,) which has probably gotten hype somewhere, but not where I live. I almost never see it served at restaurants and cafes. It's versatile, and the flavor, oh the flavor. I can't get enough when its in season. Have three pounds in the frig right now. Celeriac shows up in cookbooks from time to time, though, and I collect recipes using it--most are soups or slaw type salads.

                                                        13 Replies
                                                        1. re: amyzan

                                                          Do you have a good celeriac remoulade recipe? I'll trade ya....

                                                          1. re: mamachef

                                                            I also have a recipe for fennel, celeriac and cauliflower soup, if you're interested.

                                                            1. re: mamachef

                                                              Oh, yes, please, sounds tasty! I made my fave fennel, leek and potato soup just the other day. That combo sounds intriguing!

                                                              I make a rather nontraditional dressing for celeriac remoulade, with half mayonnaise and half either creme fraiche or Fage 0% yogurt as the base. The amounts depend on the weight of the celeriac root once trimmed, but I basically go for at least 1/2 c. base to 1-1 1/4 pounds celeriac, as I like it well dressed. (If it's a really large root closer to 1 1/2 pounds, I use 6 tbsp. each for the base, just to be sure I have enough dressing.) Then, for 1/2 c. dressing base, I whisk in a generous tablespoon of dijon mustard, 2 tbsp. each of rinsed chopped capers and/or cornichons (depending on what I have,) a tbsp. of fresh tarragon chopped, and lemon juice to taste, plus plenty of salt and pepper. You can sub parsley or chervil for the tarragon if you prefer, or use a mix of any of them, too. Simple, but really good, and better after a couple hours or even the next day. Oh, and you can add peeled, cored, shredded apple if you want, but don't use too sweet a variety. Granny smith or pink lady are good commonly available varieties in the US. Hope you like it!

                                                              1. re: amyzan

                                                                Nice, on the remoulade tip. I'll need to try your version. For the soup, maybe "recipe" was too broad a term, but what I do is steam cauliflower and shaved fennel and cubed celeriac until soft, then give it a whiz in the blender with some strong chicken stock and finish with a little cream or half-and-half. It's best if you leave a little texture to it, and this is fabulous with croutons - herbed and cooked in bacon grease - or some crispy pancetta. Equal proportions cauli. and celeriac, and half again on the fennel.

                                                            2. re: mamachef

                                                              On the rare occasion that I have time, I julienne the celeriac but usually coarsely grate it. Simple mix of about 1 tablespoon mayo to one teaspoon Dijon. Maybe a little tarragon. Simple is best - and it puts in a regular appearance here over the winter.

                                                            3. re: amyzan

                                                              I just had a marvelous celery root soup at Bradley Ogden in Las Vegas, served with a little mound green apple and shredded duck confit it was pure heaven

                                                              1. re: cgarner

                                                                yum! I had duck confit at lunch out today, and remembered I have some in the freezer. Will have to try this idea from Bradley Ogden...

                                                                1. re: amyzan

                                                                  He's my hero! Every mouthful I kept thinking to myself... I wonder if I can make this?

                                                              2. re: amyzan

                                                                Not sure if this is the correct way to prepare it, but I cube celery root and roast it with carrots, parsnips, and beets. I love the flavor when it's roasted

                                                                1. re: cheesecake17

                                                                  Celeriac is used extensively in soups in Northern Europe. Peel and dice.

                                                                  1. re: Passadumkeg

                                                                    I'm going to try it. Could I add a bit to vegetable soup? Or would that taste off?

                                                                    1. re: cheesecake17

                                                                      It is widely used in veggie soups. It is quite cheap in N. Europe, comparitively expensive, here. Use where ever you would use celary. I also sused to use it thin sliced, raw w/ cold sliced tongue w/ a sour cream dill sauce, as an appetiser.

                                                                      1. re: Passadumkeg

                                                                        I really like celariac in stuffing instead of celery, which I was force fed way too much of as a child! I grate it on the large side of a box grater and it is a wonderful addition.

                                                              3. Dandelion is an incredibly nutritious vegetable/salad green that also makes a nice home made wine and/or coffee substitute. If you don't believe me, look it up! A REALLY under-appreciated vegetable! When's the last time you saw a recipe for it! Our loss, and no, I'm NOT kidding...!

                                                                And then there's jicama. Did you know you can slice/dice raw jicama and use it in Chinese cooking as a substitute for water chestnuts? It stays crispy! For me, a nicely ripe jicama has some flavor reminiscence of coconut, but less cloying. Try it, you'll like it!

                                                                And let's don't forget parsnips. When's the last time you served parsnips at your house?

                                                                Let's get with the program, kids!

                                                                30 Replies
                                                                1. re: Caroline1

                                                                  I like jicama cut into strips and dressed with lime juice, chili and salt. Mmmm.....

                                                                  Some vegetables are overlooked, but are also hard to find. If you have to go to a lot of effort and/or expense to get a vegetable then it's not going to make a general renaissance.

                                                                  I'd nominate daikon, aka chinese radish, which is underutilized in western cooking. I'm used to seeing it raw, like you would use regular radish, but it's amazingly good in cooked dishes, and stews very well with pork. Finely grated with a bit of soy sauce it's an excellent accompaniment to grilled fish or white rice.

                                                                  1. re: tastesgoodwhatisit

                                                                    I also eat "jicama and salsa" -- especially when I'm counting calories. I grated some the other day and that worked well, too, giving some body and crunch to a dish that was otherwise too mushy.

                                                                    I agree that carrots are forgotten in that people don't seem to go out of their way to find creative things to do with them.

                                                                    1. re: Ruth Lafler

                                                                      Amen to the carrots. When I mention okra, fennel, or parsnips, people are interested, but not so with carrots. Eyes glaze over, and the requisite (bored), 'hmm' punctuates the discussion, no matter what I've done to them.

                                                                      1. re: onceadaylily

                                                                        I must march to some strange drummers because I think I've seen no less than three different recipes in the last week or so for carrot ginger and/or carrot curry soups! And then there's the incredibly high calorie but lovely carrot cake. <sigh>

                                                                        1. re: Caroline1

                                                                          Carrot cake isn't exactly inventive, though. And carrot ginger soups are, as you noted, ubiquitous. But when was the last time you saw a creative carrot side dish?

                                                                          1. re: Ruth Lafler

                                                                            But Ruth, some things are just so classic you don't even want to get beyond them. Don't you have a favorite restaurant with a great menu, but every time you go you order the same thing because it is soooo good and you don't want to miss the chance to have it again? I do. I can be SUCH a stick in the mud!

                                                                  2. re: Caroline1

                                                                    "When's the last time you served parsnips at your house?"

                                                                    They are a regular in my house. I love them. It's funny at the grocery store though when the cashiers are trying to figure out where the code for white carrot is.

                                                                    1. re: Jen76

                                                                      We have parsnips all the time.. I love when they get browned from roasting.

                                                                      On another note... I bought kale last week and the cashier had no idea what it was or what code to punch in. He looked at me, looked at the kale, and declared that I just should buy a bag of lettuce instead.

                                                                      1. re: cheesecake17

                                                                        Raw grated parsnips on a salad or sauteed in butter.

                                                                        1. re: cheesecake17

                                                                          Oh those silly cashiers.

                                                                          1. re: Jen76

                                                                            I get so frustrated, but then I just have to laugh! Gives me a greater appreciation of the Costco cashiers though... they always seem to scan everything only once, know how to correct a wrong price, and stack everything perfectly in the cart!

                                                                            1. re: cheesecake17

                                                                              Okay Kale I can understand, but when the teen cashier doesn't know the name of Broccoli or Zuccini, I have to ask them if they've ever eaten a vegetable!

                                                                              1. re: GraydonCarter

                                                                                I would think that young cashiers might quickly learn more about vegetables than they did anywhere else. What they do with knowledge is up to them.

                                                                                1. re: Veggo

                                                                                  and if they don't know what it is, you can say something like "oh yeah it's really great roasted/fried/steamed and served with garlic butter or whatever - just google it" and give them a clue what to do with it.

                                                                                  but yes Graydon, it's entirely possible they haven't had fresh.

                                                                                  1. re: hill food

                                                                                    When I tell my teen kids to "just google it" they look at me like, why would I ever want to do that?

                                                                                    With the number of adults who hate veggies ("I do not like broccoli. And I haven't liked it since I was a little kid and my mother made me eat it. And I'm President of the United States and I'm not going to eat any more broccoli"), it's no wonder kids haven't had fresh.

                                                                                    1. re: GraydonCarter

                                                                                      Graydon: to be honest that's how I always reacted when my mom would say "look it up in the dictionary" I secretly think she didn't really have the answer, but it also got me to practice some research skills

                                                                                      1. re: hill food

                                                                                        my dad would always say "look it up in your funk and wagnals"-- which was apparently a dictionary or encyclopedia set? before my time, and the outfit's advertising slogan. except my dad would stress the words so that it sounded pretty smart alecky and racy.

                                                                                        i had a bar regular, years later who was. . . well an "O-G" type of guy, who would say "if you don't know, better axe somebody."

                                                                                        1. re: soupkitten

                                                                                          that's good advice from your regular. at least it would divert attention from the original issue.

                                                                                          and BTW we did have a F+W encyclopedia set. can't say I was a fan, but not bad.

                                                                                          1. re: soupkitten

                                                                                            I think your dad was a fan of Laugh In.

                                                                                            1. re: Veggo

                                                                                              <goldie hawn opens a door to respond, has a case of giggles and closes the door> </<goldie hawn opens a door to respond, has a case of giggles and closes the door>>

                                                                            2. re: cheesecake17

                                                                              How rude!

                                                                              1. re: cheesecake17

                                                                                In my 'hood most women (and enlightened men) are well versed in greens, and most of the cashiers at the grocery stores I frequent are women, so I rarely have to identify greens or other vegetables. I did get a kale-induced blank stare once from a teenager guy who was new to the store - he looked at me and said "Well, I know these aren't collards." Once I ID'd it as kale, he laughed and said he loved kale, but he never got to see the greens before his mother cooked them.

                                                                              2. re: Jen76

                                                                                Parsnips are carrots turned up to 11.

                                                                              3. re: Caroline1

                                                                                I grew up with dandelion greens. They are excellent and not well known by Americans but they are popular in the Balkans. They are bitter (I like bitter greens) but really good sauteed with a little garlic and doused with fresh lemon juice and extra virgin olive oil. If they are too bitter you can throw a pinch of sugar to balance them out.

                                                                                Very healthy for the liver too

                                                                                1. re: MVNYC

                                                                                  My grandmother and I used to pick dandelion greens and eat them in salads or with fish my grandfather caught. I see them quite often in the store, but they aren't as good as the smaller, younger ones I ate as a kid.

                                                                                  1. re: MVNYC

                                                                                    When I lived in Turkey, a common scene in the country side was village women out foraging for dandelion greens. Amazingly good for you!

                                                                                  2. re: Caroline1

                                                                                    My CSA experimented with dandelion greens last year. It took a few tries to get it right, but I ultimately enjoyed them. My aunt and uncle lived in Alaska for a few years when I was a toddler, and my aunt often talks about the use of dandelion greens in indigenous AK cuisine (they grow so well during the long summer days!), so it wasn't a foreign concept. Of course, I felt a little jaded at paying for a weed :)

                                                                                    1. re: mpjmph

                                                                                      in SF I'd bring home dandelion greens and my roommate (bless her heart) would snarf down half before I had a chance to use them it was ok we had a replacement understanding.

                                                                                    2. re: Caroline1

                                                                                      I make parsnip purée at least once a month. Just had it last week with braised short ribs.

                                                                                      1. re: Caroline1

                                                                                        I just used parsnips last weekend.

                                                                                        I peeled and diced three or four good sized parsnips, sauteed them in butter, and then added them to a soup pot filled with collard greens and salt pork, which I had simmering for a couple of hours...

                                                                                        I'd say Rhubarb has been forgotten.

                                                                                      2. Witloof (Belgian Endive) - I suppose hasn't been forgotten so much as was never discovered.

                                                                                        http://www.belgianendive.com/

                                                                                        3 Replies
                                                                                        1. re: GraydonCarter

                                                                                          That's a standard item in our salads; a nearby market carries nice big endives of the white variety, and sometimes I wonder if I'm the only person who buys them! I've even memorized the SKU - #4543 - to help the clerks who always need to look it up. I keep hearing about how delicious it is cooked; haven't tried that yet, but I will soon, especially as our interest in salads is going the way of the hot weather.

                                                                                          1. re: Will Owen

                                                                                            In Belgium I enjoyed the Witlof soup. They taught me how to remember to ask for it, think "from Belgium, with love (wit luf)."

                                                                                            1. re: Will Owen

                                                                                              Regular item for us as well. Nice cooked in the Flemish way as a main course - softened a bit in water, then wrapped in ham & cheese and baked.

                                                                                          2. Parsnips, rutabagas or rudybeggars as my grandfather used to say, and turnips

                                                                                            These are wonderful roasted.

                                                                                            13 Replies
                                                                                            1. re: vafarmwife

                                                                                              They also make great soups.

                                                                                              1. re: vafarmwife

                                                                                                Glad you mentioned these. I was going to mention the turnip family. They are wonderful and earthy and get very little play. I love mashed or roasted rutabagas.

                                                                                                1. re: vafarmwife

                                                                                                  Jack Kent's 'Socks for Supper' was one of my favorite books as a child. It's a story that details a poor couple bartering for goods (the first 'step up' was milk and cheese). I remember most of all thinking how delicious the turnips looked on their plates.

                                                                                                  1. re: onceadaylily

                                                                                                    Am I showing my age if I cite "Stone Soup"?

                                                                                                    1. re: gaffk

                                                                                                      Stone soup is inked again and again, for a reason. My versions stem from the 80's Walt Disney 'Button Soup' to the very enduring Marcia Brown classic (which my mother bought, after I fell in love with former).

                                                                                                      1. re: onceadaylily

                                                                                                        I am much older, (my version was from the 60s) but stone soup was ingrained as a child. Each person brought what (s)he could, and in the end a very satisfying meal was served.

                                                                                                        1. re: gaffk

                                                                                                          I'm thirty-seven this year. I find the statement of 'much older' means less and less, but is much in keeping with these parables, and the spirit of this thread. One of the charms of Ch is finding the dishes served to me as a child by the grandmothers who thought themselves the guardians of the Depression. Summer came, and talk of rhubarb pecked the boards, and I was delighted. I like that we keep these things, these recipes, the clocks, the iron skillets, the books, and the mixing bowls.

                                                                                                          I paid thirty-five bucks for a small cherry red Halls mixing bowl at an antique mall, because my great-grandmother had one. I've had it nearly ten years, using it well, and it is still perfect.

                                                                                                          1. re: gaffk

                                                                                                            I thought Stone Soup was a hobo type guy tricking everyone into contributing so he could get a free meal?

                                                                                                            1. re: coll

                                                                                                              hippy. he was a hippy, not a hobo. it's interesting that some folks see him as a trickster archetype, some as a heroic figure-- isn't it?

                                                                                                              somebody do their thesis analysis on "stone soup" and the baby boomer generation, please.

                                                                                                              1. re: soupkitten

                                                                                                                I think we read it in 1st grade, why it stuck in my mind so well I don't know. Guess I knew I was destined for the food business.

                                                                                                                1. re: soupkitten

                                                                                                                  I just googled a few stories, it seems the general consensus is this is an Eastern European story featuring soldiers. I remember the people not wanting to share what little they had, but I imagined the Depression here I guess.
                                                                                                                  http://www.extremelinux.info/stonesou...
                                                                                                                  http://www.stonesoup.com/about-the-ch...
                                                                                                                  Glad you made me look it up, it's funny how memory distorts over time.
                                                                                                                  Just looked a little farther, and apparently in Scandanavian countries, the same story is told but featuring a hobo. In Portugal, it stars a monk. So maybe a modern version evolved featuring hippies! That's as close to a thesis as I'm getting right now.

                                                                                                                  1. re: soupkitten

                                                                                                                    I always thought of him as sort of the "Pied Piper of Soup," and I guess it destined me to be a foodie from kindergarten on; I loved that story and I wanted that soup.

                                                                                                                    1. re: mamachef

                                                                                                                      For a great version, the one from my childhood, google "Nail Broth" by Danny Kaye. Somebody posted it on You Tube (
                                                                                                                      (audio only)

                                                                                                      2. "What veg would you like to see in fun new recipes?"

                                                                                                        I find that most TV shows, cookbooks and foody magazines cover a wide range of vegetables, so there's the opportunity to keep trying new things. That said, I much prefer veg cooked simply, with little done to them by way of recipe.

                                                                                                        I guess the one product we regularly buy that just doesnt seem to get appear too often "jazzed up" is the very humble turnip - about the fanciest way we cook them is thinly sliced and baked in stock ( similar to pommes boulangere)

                                                                                                        4 Replies
                                                                                                        1. re: Harters

                                                                                                          I had a FANTASTIC turnip hash at Dooky Chase's in Nawlins many years ago. I understand they still make it, once a year on Thanksgiving. Delicious. I like the idea of turnips boulangere,too.

                                                                                                          1. re: Harters

                                                                                                            I was about to say turnips when I saw your post. Just the other day I made a turnip gratin out of Richard Olney's "Simple French Food". It was absolutely delicious. I don't think I will ever make a potato gratin again. The turnips were way better.

                                                                                                            1. re: MelMM

                                                                                                              I'll have to look that up, we have a neighbor that keeps a field of turnips (attracts deer, which BTW are in season here) and keeps unloading bags of 'em on us.

                                                                                                              1. re: MelMM

                                                                                                                did it, soaked the turnips peeled and sliced in salt water, added apples to the white sauce base.

                                                                                                                Mom had seconds (score!)

                                                                                                            2. leeks - delicious in a cheese sauce
                                                                                                              mashed swede (rutabagas)

                                                                                                              1 Reply
                                                                                                              1. re: smartie

                                                                                                                MMmmmmm Rutabegos....gotta have them with turkey and ham. The kids have me make a huge pot of them and then we divide the leftovers. For sure not forgotten in this family!! And I love munching on them raw while prepping them for cooking.

                                                                                                              2. This is more a"never discovered " vegetable than a forgotten one, but I'd love to see more recipes for kohlrabi.

                                                                                                                Also, radishes.

                                                                                                                5 Replies
                                                                                                                1. re: nofunlatte

                                                                                                                  nofunlatte, did you know that you can steam, braise and roast radishes? I've seen it convert unbelievers. All right the truth is I used to despise radishes and then my MIL went on a kick and started with the different ways to cook them, and every last one is sweeter and more delicious than the one before it.

                                                                                                                  1. re: mamachef

                                                                                                                    Didn't know you could roast them thanks! I have had them sauteed in butter. And they were delicious!

                                                                                                                    1. re: nofunlatte

                                                                                                                      roasting radishes *really* mellows the flavor - they basically end up tasting a lot like turnips, so if you like turnips, you'll love 'em!

                                                                                                                      Melissa Clark has some great ideas hre:
                                                                                                                      http://www.nytimes.com/2010/05/12/din...

                                                                                                                      and here are a couple of basic recipes:
                                                                                                                      http://leitesculinaria.com/38742/reci...
                                                                                                                      http://www.saveur.com/article/Recipes...

                                                                                                                      1. re: goodhealthgourmet

                                                                                                                        I love turnips raw, with Lawry's sprinkled on them sliced.

                                                                                                                  2. re: nofunlatte

                                                                                                                    Try this kohlrabi recipe; you can leave out the meat or add tempeh if you want it veggie.
                                                                                                                    Stuffed Kohlrabi ( german style):http://www.epicurious.com/recipes/foo...

                                                                                                                  3. it's years since I had Jerusalem artichokes.

                                                                                                                    2 Replies
                                                                                                                    1. re: smartie

                                                                                                                      love love love love Jerusalem artichokes.
                                                                                                                      saw them last week at Cascades or is it Caspers, either way < > Canada's version of Whole Foods in Vancouver.

                                                                                                                      1. re: iL Divo

                                                                                                                        First had Jerusalem artichokes in Italy, as part of a homemade bagna cauda. total convert.

                                                                                                                    2. no question here or hesitation either, bar none, brussels sprouts.
                                                                                                                      our family loves those tiny little balls of joy.
                                                                                                                      I've done them all kinds of ways but like them in an au gratin for Thanksgiving.
                                                                                                                      Recently saw "the best thing I ever ate" and featured was a fried food segment.
                                                                                                                      someone recounted loving, oh Arron Sanchez, on deep fried brussels sprouts at Lolita in Cleveland Ohio. Michael Symon's restaurant. I'd love to try those.

                                                                                                                      1 Reply
                                                                                                                      1. re: iL Divo

                                                                                                                        you must have missed this thread last week! in the second post down i linked to the recipe...

                                                                                                                        http://chowhound.chow.com/topics/745020

                                                                                                                      2. #1 all time...eggplant

                                                                                                                        artichoke, fennel, rutabaga, cucumber,beets

                                                                                                                        1. spigariello.

                                                                                                                          1. I used to love bitter melon, but it doesn't seem as if it's served anywhere besides a serious chinese eatery.

                                                                                                                            Eggplants are another good one, too.

                                                                                                                            When I was growing up, we'd eat nappa cabbage a lot--doesn't seem as if many people are eating that either.

                                                                                                                            1. Lima beans, ate 'em w/ corn to make succotash, as a kid, ate 'em in "Ham Mothas" in Nam. Have them dried in the cupboard right now. Why are they so to find fresh and even a little difficult to find frozen? Regionalism? I tried twice to grow lima beans in Maine and failed both times.

                                                                                                                              34 Replies
                                                                                                                              1. re: Passadumkeg

                                                                                                                                Ditto the fat buttery-tasting limas. We love them. I usually have a bag of frozen and dried on hand. I've never seen them fresh. The boyfriend likes them cooked in milk, but we also use them in a warm pasta salad with sauteed tomatoes and orzo, and they are lovely mashed, with a bit of butter, or a drizzle of sage 'pesto' (thyme works too).

                                                                                                                                1. re: onceadaylily

                                                                                                                                  I use Limas in Greek and Portugese recipes.

                                                                                                                                  1. re: Passadumkeg

                                                                                                                                    I am going to have to do some recipe searches now. I can see that bean playing well with with I know of those types of cooking.

                                                                                                                                    I wonder if I google limas in milk what I would come up with? I've always assumed it was a recipe that existed only in the boyfriend's family (lazy CH), but I wonder if it has roots in the region, or another culture (his grandparents were both Scottish).

                                                                                                                                    1. re: onceadaylily

                                                                                                                                      I made limas and milk tonight. "Honey," I said, "I realized I never asked where you got this recipe. Which the side of the family was it?" His eyes grew wider, and after stammering, he said he didn't know. Curious. "Your mom?" I asked. "Or one of your grandmothers?" I explained that I was trying to track down the origins of the dish. He said that he didn't know, that he'd been 'eating it for years'. He seemed about to gnaw the foot at the ankle in order to end the conversation. Curiouser. "Is this an ex-girlfriend dish?" I asked. "Ha ha ha," he said. "Pfft. No! Why would you think that? God. Honey. No. No. No."

                                                                                                                                      It turns out it was the dish of an ex-girlfriend's father. The internet tells me the dish might be Peruvian, but the boyfriend says no. His track record is *slightly* better than the internet.

                                                                                                                                      The ex-girfriend's dad's beans: Melt two knobs of butter in a saucepan, and add pound fully cooked (preferably warmed) lima beans, and cover with enough milk (or half and half) to submerge the beans at least two thirds of the way. Add a bit of salt and pepper, and then bring to a lively simmer, stirring frequently, as the milk starts to break (it's supposed to), for five to ten minutes. Let stand a few minutes, and check for seasoning. By the end of this, the beans should be coated with a milk gravy, a creamy and rich dish.

                                                                                                                                      So, thanks, Mindy's dad. These really are excellent beans.

                                                                                                                                      1. re: onceadaylily

                                                                                                                                        I wonder if Lima Beans originated in Peru. You know, Lima, Peru. In which case we're not pronouncing them right. They are LEEma Beans.

                                                                                                                                        1. re: GraydonCarter

                                                                                                                                          Be consistent: Lima frijoles!

                                                                                                                                          1. re: Passadumkeg

                                                                                                                                            Pronounced LYE-ma FRY-joals, of course!

                                                                                                                                          2. re: GraydonCarter

                                                                                                                                            Love lima beans. My parents used to make ham hocks and lima beans that cooked all day long, so good.
                                                                                                                                            Hope there aren't many haters of peas. Love them too.
                                                                                                                                            Dinner tonight is with pea puree as the side veg.
                                                                                                                                            Never made it, so good.

                                                                                                                                          3. re: onceadaylily

                                                                                                                                            Limas and milk, eh? Add in some corn and salt and pepper and you've got my favorite Thanksgiving treat: Succotash!

                                                                                                                                            1. re: onceadaylily

                                                                                                                                              i LOVE that story! (tho, sorry, hate limas.) my BF gets that same stammer at times. poor guy. what i put him through in our first few years together!

                                                                                                                                              you're making me think i should re-think limas......

                                                                                                                                              1. re: mariacarmen

                                                                                                                                                that IS rich...(amusingly awkward story-wise)

                                                                                                                                            2. re: onceadaylily

                                                                                                                                              OADL, further down on this thread I mentioned the one lima prep i like - with dill as a side to a Persian lamb shank dish. very good contrast of flavahs.

                                                                                                                                          4. re: onceadaylily

                                                                                                                                            I've only seen limas frozen, but mixed with fresh corn it is the best succotash ever. I think we established my nephew's bloodlines by his love of succotash and spinach as a child.

                                                                                                                                            1. re: gaffk

                                                                                                                                              I wish this thread would have come up earlier in the year. I've never made succotash (being scarred by the canned sub of Veg-all as a child), but I have ideas for it running through my head right now.

                                                                                                                                              1. re: onceadaylily

                                                                                                                                                Canned veggies are a no-no. I wish I could find fresh limas as I think it would bump the dish up a notch. But frozen limas, fresh corn, butter and some salt & pepper was a staple not only through my childhood, but through the childhood of all of my nieces and nephews (i.e., my parents' grandchildren).

                                                                                                                                                1. re: gaffk

                                                                                                                                                  I've had fresh limas and while I still don't like them they are definitely better by far.

                                                                                                                                                2. re: onceadaylily

                                                                                                                                                  loved succatash as a young girl.
                                                                                                                                                  my grandparents made it often.
                                                                                                                                                  soaked the lima's in water forever, then cut the kernels off their back yard corn, gramma made the cream out of the top part of what rose in a glass milk bottle to form thick yumminess basic salt and pepper as I recall. even as kids we all ate it up

                                                                                                                                                3. re: gaffk

                                                                                                                                                  I think succotash is pretty much mid-Atlantic states.

                                                                                                                                                  1. re: Passadumkeg

                                                                                                                                                    New England too. The word comes from the Narragansett Indians of Rhode Island.

                                                                                                                                                    1. re: Karl S

                                                                                                                                                      Did they name their tribe after the beer?

                                                                                                                                                    2. re: Passadumkeg

                                                                                                                                                      Oh, Passa, you lead a sheltered life. I grew up in southern California, where (much to my dismay) succotash was just about ubiquitous. Home, school, friends' houses, restaurants. There was no escaping it! Like water... It was everywhere!

                                                                                                                                                      1. re: Caroline1

                                                                                                                                                        Tree hugger movie material? Like Water Like Succotach?

                                                                                                                                                        1. re: Veggo

                                                                                                                                                          There ya go! I want either Nora Ephron or Ron Howard to direct. Just for the movie we'll come up with succotash enchiladas! '-)

                                                                                                                                                        2. re: Caroline1

                                                                                                                                                          Where do you think all those Californiayiens came from? Not that Okie myth, but the Jerseyites brought succotash from the Lenni Lenape Indians who also traded succotash to the Narragansett's for bad beer.
                                                                                                                                                          I wish I was sheltered, then I could sleep!

                                                                                                                                                        3. re: Passadumkeg

                                                                                                                                                          Not much different from Maquechoux down South; specifically New Orleans but elsewhere too....addition of bacon and tomatoes and sometimes finished with a splash of cream, along with them there limas and corn niblets....

                                                                                                                                                      2. re: onceadaylily

                                                                                                                                                        When they're in season, you can find fresh lima beans at the Wednesday Santa Monica farmers market. I've seen them there several times. I can't afford to get them but if you have the money, this is the way to go.

                                                                                                                                                      3. re: Passadumkeg

                                                                                                                                                        I like lima beans, but my current Brady Bunch yucks my yum about them so we haven't had them in a while. I've also had Giant Lima Beans (aka butter, curry, Madagascar, lab, or Pole Beans).

                                                                                                                                                        I've never had Fava Beans but they look similar. They might be good with a nice Chianti.

                                                                                                                                                        1. re: GraydonCarter

                                                                                                                                                          I do like fava beans, but the skins are quite tough and unlike lima beans, they're are best skinned.

                                                                                                                                                          1. re: Caroline1

                                                                                                                                                            I agree, fava beans are delish but a real pain to cook, because they have to be shelled twice. When you remove the outer shell, there's another green shell over the bean. If both shells are removed, they're actually quite soft when cooked and very tasty. Caroline1, if you didn't remove the second shell, maybe this is why they've been tough.

                                                                                                                                                            1. re: paralegalgs

                                                                                                                                                              You must be confusing me with someone else? I don't recall ever mentioning a problem with fava beans and don't recall ever having one. My all time favorite hummus is made with fava beans. Delicious!

                                                                                                                                                              1. re: Caroline1

                                                                                                                                                                I'm about to make a chicken stew w/ fava beans and vanilla beans!

                                                                                                                                                                1. re: Passadumkeg

                                                                                                                                                                  oh man does that sound good - is that your own invention?

                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                    No from The Arab Table, one of the 5 cook books I brought to NM.

                                                                                                                                                          2. re: GraydonCarter

                                                                                                                                                            c'mon Graydon, you can't say that without making the creepy smacky noise.

                                                                                                                                                        2. Unjustly forgotten delicious vegetable by food writers and commenters because it seems like wallpaper to them: Green or white cabbage. Cabbage is a staple vegetable over much of the world: in fact, it's the #1 vegetable crop that's not a grain, starch or fruit. Easy to mistreat, but easy to learn how not to do so. Its uses are myriad. One of my complaints to Cooks Illustrated is its impoverished approach to vegetables: cabbage is one of the vegetables it should pay more serious attention to.

                                                                                                                                                          Delicious old-fashioned vegetable that is forgotten because it is rarely found fresh in markets: salsify.

                                                                                                                                                          31 Replies
                                                                                                                                                          1. re: Karl S

                                                                                                                                                            I grow 36-40 cabbages and was weaned on them as a good Rooosian boy. I use them all the time; cheap, flavorful and a good source of vitamin K.

                                                                                                                                                            1. re: Passadumkeg

                                                                                                                                                              and C

                                                                                                                                                            2. re: Karl S

                                                                                                                                                              I love green cabbage. When it's cheap, I buy a lot and cook it over the course of a few weeks. It takes well to so many tastes and it cooks rather quickly. Can't go wrong when something in 15 cents/lb

                                                                                                                                                              1. re: cheesecake17

                                                                                                                                                                I love cabbage fried in bacon grease; probably sounds awful but it's an old hillbilly dish that is sooo good!

                                                                                                                                                                1. re: weewah

                                                                                                                                                                  husband and I love thinly slicing white cabbage, or is it light green, anyway, typical cabbage, sauteeing it in butter/garlic/salt/pepper/smallish dash vinegar/dash raw sugar... serve, so so good. don't over do it though, it's easy to go too far in the cooking time, you want it still just a bit of a crunch factor

                                                                                                                                                                  1. re: iL Divo

                                                                                                                                                                    Mmm, cabbage and rice noodles with garlic and a bit of vinegar. I haven't made that one in too long.

                                                                                                                                                                    1. re: onceadaylily

                                                                                                                                                                      AND on rice noodle, wow.

                                                                                                                                                                      I'm there.

                                                                                                                                                                      1. re: hill food

                                                                                                                                                                        Ginger and sprouts are also a very nice addition.

                                                                                                                                                                      2. re: onceadaylily

                                                                                                                                                                        did I write noodles or is that your addition? either way it appears it would be delicious...........and to hill food, I have those too, oooooh, maybe dinner tomorrow night, cause goodness knows I've got the cabbage

                                                                                                                                                                        1. re: iL Divo

                                                                                                                                                                          My addition, but your mention of vinegar and garlic made me think of this dish (you just soak the noodles, and then toss them with the cabbage at the end of cooking). I love cabbage. It is so easy to prepare, and goes so well with so many types of meats and vegetables.

                                                                                                                                                                2. re: Karl S

                                                                                                                                                                  > One of my complaints to Cooks Illustrated is its impoverished approach to vegetables

                                                                                                                                                                  One of my complaints in general is the idea that a vegetable is a side dish, a garnish, rather than the star of the plate. I'll eat my proteins, but I really look forward to a nice veggie.

                                                                                                                                                                  1. re: Karl S

                                                                                                                                                                    > Delicious old-fashioned vegetable that is forgotten because it is rarely found fresh in markets: salsify

                                                                                                                                                                    The leaves or the root? I imagine there are several European crops that have never been popular in the USA.

                                                                                                                                                                    1. re: GraydonCarter

                                                                                                                                                                      The root. It was once more common in the USA but, because it does not stay fresh long, it did not survive the shift in grocery practices during the 20th century. There are lots of vegetables that Americans used to eat in abundance that faded because of that; some came back as if they were newly introduced, others not yet.

                                                                                                                                                                      1. re: GraydonCarter

                                                                                                                                                                        I wouldnt say salsify is generally popular here in Europe, either. Can't recall ever seeing it in the supermarket. Pops up occasionally on restaurant menus, though.

                                                                                                                                                                      2. re: Karl S

                                                                                                                                                                        A.M.: set up crockpot: fill with shredded cabbage and onions; cover with chicken broth, toss in a bay leaf and a few peppercorns. P.M (pretty much whenever), come home, boil egg noodles, and serve delicious brothy soothing cabbage over noodles with a good spoonful of yogurt or sour cream and a dash of cayenne. (And of course, remove 'corns and bay leaf..).
                                                                                                                                                                        Haluska, anybody?

                                                                                                                                                                        1. re: mamachef

                                                                                                                                                                          Yum! Look up the Russian cabbage soup, Schi, my Soul Foodski.

                                                                                                                                                                          1. re: Passadumkeg

                                                                                                                                                                            I ainta gotta, pdk; it was a Great-grandma Esther specialte de la maison. Yum. With a side of pierogis swimming in melted butter and topped off with smetana and poppyseeds. Oh HELLS yeah.
                                                                                                                                                                            And much schnapps or slivovitz for Great-grandpa Ed. A merrye old tyme had by all.

                                                                                                                                                                            1. re: mamachef

                                                                                                                                                                              Dujja, dubja! Shenkooya.
                                                                                                                                                                              "Who stole the Kishka"?

                                                                                                                                                                              Dobre djehn.

                                                                                                                                                                              1. re: Passadumkeg

                                                                                                                                                                                Sung to the tune of "who stole the cookies from the cookie jar?"

                                                                                                                                                                                1. re: mamachef

                                                                                                                                                                                  No, the kishka song is more upbeat.

                                                                                                                                                                          2. re: mamachef

                                                                                                                                                                            mama c: no wine in the simmer?

                                                                                                                                                                            1. re: hill food

                                                                                                                                                                              Absolutely, you could do that. You could also throw in a hock or some bacon or kielbasa - and you could thin the sour cream with a dash of it too....

                                                                                                                                                                              1. re: mamachef

                                                                                                                                                                                mmm . . .kielbasa and onions. OK as a kid, now there are days I just crave it with a strong german mustard and crusty bread.

                                                                                                                                                                                1. re: mamachef

                                                                                                                                                                                  stop it, you're making my knees wobble.

                                                                                                                                                                            2. re: Karl S

                                                                                                                                                                              I was just going to say cabbage. I'm actually a big bowl of saute cabbage now with soy sauce, red wine vinegar, garlic, onion powder and a little ginger sprinkled with sesame seeds. So yummy and healthy!

                                                                                                                                                                              1. re: spinachandchocolate

                                                                                                                                                                                We just finished a weeks worth of schi, Russian cabbage soup. Boy were we tootin' up a storm!

                                                                                                                                                                                1. re: Passadumkeg

                                                                                                                                                                                  That's too bad certain vegs have an affect on you like that. I'm lucky I'm immune considering the amount and variety of veggies I eat on a daily basis.

                                                                                                                                                                                  1. re: spinachandchocolate

                                                                                                                                                                                    I don't mind in the least! We eat lots of beans as well. I'm making a fava bean stew w/ Swiss chard, turmeric, vanilla bean and chicken thighs!
                                                                                                                                                                                    Cabbage family and beans = the Tooterville Trolley!

                                                                                                                                                                                    1. re: Passadumkeg

                                                                                                                                                                                      TMI--cute the first time too much info the second time around.

                                                                                                                                                                                      1. re: spinachandchocolate

                                                                                                                                                                                        Perhaps someone who is so lucky to be immune feels no urge to make light.

                                                                                                                                                                                        I've never used turmeric, beans and chard with vanilla. Interesting.

                                                                                                                                                                                        1. re: onceadaylily

                                                                                                                                                                                          The chicken added a nice light touch too.
                                                                                                                                                                                          Ben Franklin, one of America's greats, summed it up in his book Fart Proudly!

                                                                                                                                                                            3. When was the last time you saw or had a small side dish of stewed tomatoes?

                                                                                                                                                                              11 Replies
                                                                                                                                                                              1. re: mrbigshotno.1

                                                                                                                                                                                When I dine with mom.

                                                                                                                                                                                As a product of the depression, she also thinks an onion and tomato sandwich is a luxury.

                                                                                                                                                                                1. re: gaffk

                                                                                                                                                                                  but of course that requires a perfect home grown summer tomato and therefore has turned into a luxury for most of us.

                                                                                                                                                                                  1. re: hill food

                                                                                                                                                                                    Funny. I lived in a city until last June. But always had perfect home grown tomatoes up until then.

                                                                                                                                                                                    1. re: gaffk

                                                                                                                                                                                      didja have to buy them? I've lived (until this Spring) in large cities with no more than sometimes a deck and was unable to grow them because of squirrels or small pots, out here the deer get them before I can.

                                                                                                                                                                                      1. re: hill food

                                                                                                                                                                                        No, grew them (but had a decent-sized yard). I'm afraid where I live now they would become deer fodder. I moved in June, so no planting this year, but my neighbors have quite an elaborate chicken wire setup to protect their veggies from the deer (and fortunately, they share).

                                                                                                                                                                                        1. re: gaffk

                                                                                                                                                                                          somehow my dad, the former engineer, thought a few feet high of hogwire would keep them out ( are you kidding me, you've seen them jump fences twice that high and it sure as hell isn't gonna keep out the squirrels) I'll build them something better over the Winter. and maybe smaller openings than chicken wire, I imagine the squirrels can get through that too. (OT aside, one year the rodents got into my hot peppers, scampered off, ate half of one and returned it "oh no thank you")

                                                                                                                                                                                          1. re: hill food

                                                                                                                                                                                            deer proof fences are generally 8 feet.

                                                                                                                                                                                            1. re: Veggo

                                                                                                                                                                                              Veggo: that's kinda what I thought, and maybe just build it high enough for the plants and put a top layer of framed screening over it.

                                                                                                                                                                                              3 hits in one season? was the car totaled?

                                                                                                                                                                                              Passa: whoa a 30.6 has more than just a little kick to it. with either I'd blow a hole in the side of the shed.

                                                                                                                                                                                  2. re: gaffk

                                                                                                                                                                                    that sandwich idea looks pretty good to me.
                                                                                                                                                                                    love tomato sandwiches, add onion, could only get better

                                                                                                                                                                                  3. re: mrbigshotno.1

                                                                                                                                                                                    When my deceased mom last made them.

                                                                                                                                                                                    1. re: mrbigshotno.1

                                                                                                                                                                                      I make scalloped tomatoes with croutons all the time, courtesy of Edna Lewis first and my dear ex-MIL second. This is one dish that works beautifully in winter, with good canned tomatoes.

                                                                                                                                                                                    2. Samphire is one that spings to mind. Also kohlrabi.

                                                                                                                                                                                      I rarely see puntarelle in the UK although it's popular in Italy in the winter. I had puntarelle alla romana in a restaurant once and it was divine.

                                                                                                                                                                                      1. I'm not entirely sure if it's a vegetable, but Squash! Particularily, Butternut. I just had it this evening, with a bit of brown sugar and butter. I've forgotten how sweet and creamy it is. I guess I've avoided making it because it reminds me of hard labour in the kitchen (TURNIP). It's worth the effort. I don't see a whole lot of recipes for it though...

                                                                                                                                                                                        4 Replies
                                                                                                                                                                                        1. re: chefmindy

                                                                                                                                                                                          We must shop for recipes on different internets! Mine is chock full of butternut squash recipes! '-)

                                                                                                                                                                                          1. re: Caroline1

                                                                                                                                                                                            Do you know of any that differ from the basic butter and brown sugar??

                                                                                                                                                                                            1. re: chefmindy

                                                                                                                                                                                              Here's one to get you started:
                                                                                                                                                                                              http://www.cooks.com/rec/doc/0,2226,1...
                                                                                                                                                                                              For many many more, Google is your friend! '-)

                                                                                                                                                                                          2. re: chefmindy

                                                                                                                                                                                            Squash is a fruit.

                                                                                                                                                                                          3. For me, it's rutabagas. Though my grandma supposedly fed me mashed rutabagas when I was little, I didn't truly discover this vegetable until a couple years ago when I started roasting root vegetables. I slice them thin and and roast them in olive oil for about an hour with pepper and sea salt. The come out with an amazing mix of sweet and savory rooty flavor and a buttery texture. And, they're so cheap! I have also developed a whole new appreciation for turnips, radishes and carrots after learning what they taste like roasted.

                                                                                                                                                                                            1. Dandelions and fava beans - a great combination.
                                                                                                                                                                                              http://casa-giardino.blogspot.com

                                                                                                                                                                                               
                                                                                                                                                                                               
                                                                                                                                                                                              8 Replies
                                                                                                                                                                                              1. re: Casalbordino

                                                                                                                                                                                                Ain't fava's just big Limas?

                                                                                                                                                                                                1. re: Passadumkeg

                                                                                                                                                                                                  Sure, the same way a Brussels sprout is just a baby cabbage! '-)

                                                                                                                                                                                                  1. re: Caroline1

                                                                                                                                                                                                    They are closer that that! But out of interest, a Brussel sprout (which I love) is a rosenkol or rose cabbage, in Norwegian.

                                                                                                                                                                                                  2. re: Passadumkeg

                                                                                                                                                                                                    No, they aren't related. Broadbeans/Favas are an Old World bean, common in European and Middle-Eastern cooking, and I see, also further East: http://en.wikipedia.org/wiki/Vicia_faba Limas are one of the many American beans, and according to Wikipedia were indeed first cultivated in the Andes. http://en.wikipedia.org/wiki/Phaseolu... Like broad beans, they can easily be the basis of a main dish, either vegetarian or vegcentric (with a bit of meat for flavouring).

                                                                                                                                                                                                    Passadumkeg, sprouts are also Rosenkohl in German.

                                                                                                                                                                                                    1. re: Passadumkeg

                                                                                                                                                                                                      No, PK, no, a thousand times no! Limas have a much more assertive flavor than favas. I don't like limas much, except in a persian preparation of lamb shanks, when they are served with dill. i love favas in anything, in any way, at any time.

                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                        I would guess the original Persian recipe called for favas.

                                                                                                                                                                                                        1. re: Passadumkeg

                                                                                                                                                                                                          Doubtless, as it is a long way and mighty oceans between the Andes and Persia...

                                                                                                                                                                                                    2. re: Casalbordino

                                                                                                                                                                                                      When I was a kid, my grandpop and I would peel and eat raw fava's from his garden, we'd go out to the garden with a salt shaker and a pocket knife, and eat raw favas, tomatoes like an apple and pull radishes from the ground and wash them off with the hose.
                                                                                                                                                                                                      (good times, good food, good company)

                                                                                                                                                                                                    3. SORREL is my new discovery. It was growing in my community garden plot when I got it early this year and I LOVE it. I used it on cheese sandwiches instead of lettuce, which now tastes bland. Also made great sorrel pesto from http://twosmallfarms.blogspot.com/200.... My friends ate it with a spoon before I could get bread sliced up! It really sparks up a green salad. I also tossed it into my green smoothies, most recently sorrel, handful of parsley, 1/2 apple, 1 mandarin, 1/2 banana, lime juice, splash of vanilla - yummy! I kept meaning to try sorrel soup and Deborah Madison's sorrel and onion tart but that will have to wait until next year. Dead easy to grow, even in a pot, and produces from early March to now, I've just picked the last leaves. And it's a semi-perennial that will go on producing for about 5 years! BTW, my plot gets only late afternoon sun.

                                                                                                                                                                                                      3 Replies
                                                                                                                                                                                                      1. re: czyha

                                                                                                                                                                                                        Sorrel makes a fabulous soup, as well.

                                                                                                                                                                                                        1. re: czyha

                                                                                                                                                                                                          I used to pick sorrel as a child and eat it fresh or gather it for my babyshka for soup.

                                                                                                                                                                                                          1. re: czyha

                                                                                                                                                                                                            Something I learned-- too much raw sorrel can make you a bit sick due to the oxalic acid.

                                                                                                                                                                                                            http://www.gracelinks.org/blog/2374/r...

                                                                                                                                                                                                          2. Oh, I thought you were talking about the one vegetable dish that gets left in the oven or microwave when I'm serving Thanksgiving dinner. Never fails!

                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                            1. re: coll

                                                                                                                                                                                                              ... or left on the counter after leaving for a four-hour trip to gramma's house. Now where did the green bean casserole get to?

                                                                                                                                                                                                              1. re: coll

                                                                                                                                                                                                                We never forget the veggies in the oven. But the rolls? Almost every year. (Last in, first forgotten.)

                                                                                                                                                                                                              2. I would like more cucumber, Hubbard squash and Calabasa revisited. Turnips would be nice to see more recipes as well.

                                                                                                                                                                                                                 
                                                                                                                                                                                                                4 Replies
                                                                                                                                                                                                                1. re: qsl gal

                                                                                                                                                                                                                  Sauteed chunks of cucumber (English is best for this) in sweet butter will Change. Your. Life. It makes lovers out of haters, and somehow the cooking reduces the "aftereffects" that some people experience. I also love cukes raw, tossed with sliced celery and mushrooms and bean sprouts in a rice-wine/soy/sesame vinaigrette, sprinkled at the last with toasted sesame seeds. Soooo good as a side to fish, or katsu, or just about anything....
                                                                                                                                                                                                                  And, enjoy the asparagus recipe, qsl gal. I think you'll love it - never yet served it to anyone who didn't fall in love....

                                                                                                                                                                                                                  1. re: mamachef

                                                                                                                                                                                                                    mamachef. Thanks for some new ideas. i use white vingear, some water and Kosher salt pouring all over sliced cukes. I sometimes sprinkle chili powder on slices and eat that way. Hubbbard squash you will not find in the South. I used to have it baked with butter, S&P. A Utah favorite memory of my childhood. Have you found any squash with a similiar taste like Hubbard, or any other viewers?

                                                                                                                                                                                                                    1. re: mamachef

                                                                                                                                                                                                                      In the summer, slices of cukes and onions in a bowl of vinegar, water and a little sugar. Put it in the fridge for an hour or so. This was one of mom's go too hot summer day salads--so refreshing.

                                                                                                                                                                                                                    2. re: qsl gal

                                                                                                                                                                                                                      qsl gal: i just made this tonight: http://www.epicurious.com/recipes/foo... but swapped out half the potatoes with turnips. Fantastic.

                                                                                                                                                                                                                    3. Couve Trochunda. Earthy and full of minerals.
                                                                                                                                                                                                                      separate rib from leaf and start cooking ribs first.

                                                                                                                                                                                                                       
                                                                                                                                                                                                                      1. How about iceberg lettuce? I put it in curried chicken broth, along with onions.

                                                                                                                                                                                                                        2 Replies
                                                                                                                                                                                                                        1. re: blue room

                                                                                                                                                                                                                          I use it all the time in stir-fry if yet once again I've blown off the bean sprouts. Saveur had a great article on Iceberg last year.

                                                                                                                                                                                                                          1. re: blue room

                                                                                                                                                                                                                            good one. Romaine lettuce is easier to grow so I don't eat much iceberg. I do appreciate it's bland flavor at times, not everything has to have rocket in it.

                                                                                                                                                                                                                          2. You know what never gets any love? Giant fordhook limas. No love for those starchy little yummers.

                                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                                            1. re: Sal Vanilla

                                                                                                                                                                                                                              oh Sal, i'm *so* With you on the limas! i know a lot of our fellow Hounds profess undying hatred for them, but that just leaves more for you & me :)

                                                                                                                                                                                                                              have you tried this recipe?
                                                                                                                                                                                                                              http://www.thekitchn.com/thekitchn/si...

                                                                                                                                                                                                                              it's delicious! in fact, i just happen to have all the ingredients on hand, and now i think i need to make them for dinner tonight.

                                                                                                                                                                                                                              BTW, many thanks to HillJ for recommending the recipe :)

                                                                                                                                                                                                                              1. re: goodhealthgourmet

                                                                                                                                                                                                                                You know what - I have never thought of feta with them but looking at it and then imagining it - why have I never thought of it? I am a feta hound! I think I will pull some lamb chops out of the freezer to go with. It just so happens that parsley and mint are the few things that survived and thrived after the snow dump. It a little green would be nice right now.

                                                                                                                                                                                                                                My sister sneaks limas into soup. I think that is brilliant.

                                                                                                                                                                                                                                Thank you for the fun recipe!

                                                                                                                                                                                                                            2. Parsnips. Blanched then browned in butter (also sweetens existing fond)? Riced with parsley, cream and roasted garlic? Flash-fried chips?

                                                                                                                                                                                                                              And kalo (taro), well-cooked, same ways.

                                                                                                                                                                                                                              1. Cabbages, much maligned, but oooh, sooo good!
                                                                                                                                                                                                                                One of the few great sources of viitamin k.

                                                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                                                1. re: Passadumkeg

                                                                                                                                                                                                                                  Really? My mom was on blood thinner, which Vitamin K throws off, and learned that pretty much anything green, leafy and fresh has a boatload of K.

                                                                                                                                                                                                                                  1. re: kaleokahu

                                                                                                                                                                                                                                    That's c-c-cabbage!

                                                                                                                                                                                                                                  2. re: Passadumkeg

                                                                                                                                                                                                                                    My lunch had me thinking of this thread, as I have just finished yet another meal from what seems to be the never ending head of cabbage I bought a little while ago. Basic stir fry of cabbage, carrots, a bit of fennel, garlic, chilies, soy, PB, sesame, rice vinegar, etc. Not my recipe but tweaked. Oh so good !!

                                                                                                                                                                                                                                    Out of this one cheap head of cabbage I have also made a stew, some egg rolls and tossed some into some other stir fries, but not in that quantity.

                                                                                                                                                                                                                                    I STILL have some left !

                                                                                                                                                                                                                                  3. any of the cultivars of brassica oleracea.

                                                                                                                                                                                                                                    1. I love zucchini as well. There are a lot of great Mexican recipes for it. It seems like a lot of the blander vegetables aren't appreciated like zucchini, jerusalem artichokes, another post mentioned iceberg lettuce. My favorite bland vegetable is cattail shoots. Its good anyway asparagus is prepared. Not so sure if wild vegetables like that get hype. I read about people foraging but I'm the only person I know who does it, so maybe there isn't much hype. I live in a rural area though so maybe that explains it, the grass is always greener on the other side of the fence.

                                                                                                                                                                                                                                      6 Replies
                                                                                                                                                                                                                                      1. re: williewill

                                                                                                                                                                                                                                        cat tail shoots? any prep link off the top of your head? (we have a pond about choked with the suckers). I could just search, but feeling lazy and since it's less than a quarter past November I've got time on my side.

                                                                                                                                                                                                                                        1. re: williewill

                                                                                                                                                                                                                                          Then again, zucchini is a fruit.

                                                                                                                                                                                                                                          1. re: williewill

                                                                                                                                                                                                                                            I've been getting into foraging the last couple of years myself, just local seaside things like rose hips, beach plums and cranberries, but am hoping to improve my repertoire next year. I used to think everything was poisonous if you didn't buy it, but I'm learning better now. Don't know about mushrooms though......

                                                                                                                                                                                                                                            1. re: coll

                                                                                                                                                                                                                                              As we hike now in New Mexico, we pick both the fruit of the prickly pear and yucca for snacks.
                                                                                                                                                                                                                                              Beware of picking shrooms on your own. The "destroying angel" is not named for nothing.
                                                                                                                                                                                                                                              When I lived in Norway and Finland, the rose hips were huge and made a decent rose wine.

                                                                                                                                                                                                                                              1. re: Passadumkeg

                                                                                                                                                                                                                                                I didn't really mean "I don't know" I meant the most brave thing I do with mushrooms is eat the wild ones picked by people who really know what they're doing, passed down through generations. And even then I don't make any major plans for a few days anyway.

                                                                                                                                                                                                                                                The rose hips I picked were rosa rugosa, the really big kind, I actually thought they were beach plums at first. I didn't get that many so I made a rose hip liqueur out of it. Next year, jelly. And a little more research.

                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                1. re: coll

                                                                                                                                                                                                                                                  Scandanavians also make rose hip tea and soup.
                                                                                                                                                                                                                                                  I now have a source for tons of wild gooseberries.

                                                                                                                                                                                                                                          2. It's true that ingredients have their time in the sun—Chantenay carrots, black garlic, microherbs, what have you—but I don't feel as though any vegetables get forgotten. It all depends on the cuisine, the season, and the ingredients both call for.

                                                                                                                                                                                                                                            Some vegetables lend themselves to contemporary presentations better, perhaps. It's true you don't see a lot of broccoli except as a side at a steakhouse or in more downhome locales: diner omelets, cafeterias, etc. But for the most part it seems to me vegetables are vegetables: they play a key role on most plates and are used accordingly.

                                                                                                                                                                                                                                            1. Leeks are so underutilized where I live. The cashiers always ask me what they are! Anyway, they are incredible in the usual soups and such and:
                                                                                                                                                                                                                                              - melted leeks
                                                                                                                                                                                                                                              - chicken and leek pie
                                                                                                                                                                                                                                              - drunken leeks
                                                                                                                                                                                                                                              - gratin with emmenthal
                                                                                                                                                                                                                                              - vichyssoise, of course

                                                                                                                                                                                                                                              Beets, too. Most folks around here only pickle them, missing out on their sweetness when roasted or served raw. Pity.

                                                                                                                                                                                                                                              4 Replies
                                                                                                                                                                                                                                              1. re: chefathome

                                                                                                                                                                                                                                                And... cock-a-leekie pie!

                                                                                                                                                                                                                                                1. re: Passadumkeg

                                                                                                                                                                                                                                                  Of course! :)

                                                                                                                                                                                                                                                2. re: chefathome

                                                                                                                                                                                                                                                  +1 for leeks. Usually only see them on French menus.

                                                                                                                                                                                                                                                  1. re: chefathome

                                                                                                                                                                                                                                                    Leeks are much more common in Eastern Canada than in many parts of the US, from French roots of course, but also Scottish and Welsh ones.

                                                                                                                                                                                                                                                    I had just written "Canada", but I checked chefathome's provenance, which is Edmonton, Alberta. Can't imagine them not eating beets, in a province with so many Ukranians and other Northeastern Slavs. Surely they make borscht there!

                                                                                                                                                                                                                                                    Jean-Talon Market in Montréal is currently full of leeks!

                                                                                                                                                                                                                                                    I've never had cock-a-leekie pie. Just a rather substantial soup.

                                                                                                                                                                                                                                                  2. Nopales! Cactus "pads" (In honor of our "departed" friend.) that are deliscious in Mexican stews, salsas and chiles. Great w/scrambled eggs.

                                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                                    1. re: Passadumkeg

                                                                                                                                                                                                                                                      and Nopales can be used like okra as well.

                                                                                                                                                                                                                                                      1. re: Passadumkeg

                                                                                                                                                                                                                                                        Come to East LA, every abuela on the street corner sells them, along with all of their little food marts.

                                                                                                                                                                                                                                                      2. Radishes - I only ever see them in the generic sliced thin form on salads.

                                                                                                                                                                                                                                                        Tinda aka Indian Baby Pumpkin - This is a frequent feature on our table in India, but I have yet to see it EVEN ONCE here in Canada

                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                        1. re: meatnveg

                                                                                                                                                                                                                                                          Braised radishes are excellent

                                                                                                                                                                                                                                                        2. I lived in Bolivia for 4 years. There are so many types and variations of potatoes that we will never see.

                                                                                                                                                                                                                                                          1. Savoy cabbage!

                                                                                                                                                                                                                                                            1. Brussels sprouts-undrated.

                                                                                                                                                                                                                                                              1. Cauliflower I adore, virtually any style of preparation.
                                                                                                                                                                                                                                                                Don't see it as much as I did before.

                                                                                                                                                                                                                                                                1. Pickling cukes....