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The forgotten Veg

beyondthepeel Nov 13, 2010 04:38 PM

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.

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  1. ipsedixit RE: beyondthepeel Nov 13, 2010 05:11 PM


    1 Reply
    1. re: ipsedixit
      AndrewK512 RE: ipsedixit Dec 2, 2010 09:00 PM

      Broccoli is so underrated.

    2. mamachef RE: beyondthepeel Nov 13, 2010 05:23 PM

      Celery. I love celery.

      3 Replies
      1. re: mamachef
        Jelly71 RE: mamachef Nov 15, 2010 11:08 AM

        ditto on the celery.

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

        1. re: mamachef
          tardigrade RE: mamachef Aug 26, 2013 08:47 PM

          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
            lagatta RE: tardigrade Aug 31, 2013 03:50 PM

            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. gaffk RE: beyondthepeel Nov 13, 2010 05:51 PM

          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
            mamachef RE: gaffk Nov 13, 2010 06:17 PM

            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
              gaffk RE: mamachef Nov 13, 2010 06:25 PM

              mmm . . . asparagus and pancetta. Please share.

              1. re: gaffk
                mamachef RE: gaffk Nov 13, 2010 07:14 PM

                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
                  gaffk RE: mamachef Nov 13, 2010 07:27 PM

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

                  1. re: gaffk
                    hill food RE: gaffk Nov 14, 2010 05:13 PM

                    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
                      gaffk RE: hill food Nov 14, 2010 05:44 PM

                      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
                    qsl gal RE: mamachef Nov 22, 2010 09:49 AM

                    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
                    flavrmeistr RE: gaffk Aug 26, 2013 09:50 AM

                    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
                    goodhealthgourmet RE: mamachef Nov 13, 2010 06:33 PM

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


                    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
                      mamachef RE: goodhealthgourmet Nov 13, 2010 07:10 PM

                      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
                        goodhealthgourmet RE: mamachef Nov 13, 2010 07:47 PM

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


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

                    2. re: mamachef
                      gaffk RE: mamachef Nov 13, 2010 06:57 PM

                      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
                        mamachef RE: gaffk Nov 13, 2010 07:09 PM

                        Got it!! done!! enjoy!!

                  5. goodhealthgourmet RE: beyondthepeel Nov 13, 2010 06:16 PM

                    spaghetti squash

                    38 Replies
                    1. re: goodhealthgourmet
                      ipsedixit RE: goodhealthgourmet Nov 13, 2010 07:27 PM

                      Has okra ever been "remembered"?

                      1. re: ipsedixit
                        goodhealthgourmet RE: ipsedixit Nov 13, 2010 07:31 PM

                        sure, in the South!

                        1. re: goodhealthgourmet
                          James Cristinian RE: goodhealthgourmet Nov 14, 2010 01:25 PM

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

                        2. re: ipsedixit
                          abiaandrews RE: ipsedixit Nov 18, 2010 09:13 AM

                          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
                            amyzan RE: abiaandrews Nov 18, 2010 10:06 AM

                            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
                              cheesecake17 RE: amyzan Nov 18, 2010 10:23 AM

                              also good cooked this way sprinkled with a little curry powder

                              1. re: amyzan
                                goodhealthgourmet RE: amyzan Nov 18, 2010 07:28 PM

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

                                1. re: goodhealthgourmet
                                  amyzan RE: goodhealthgourmet Nov 20, 2010 09:58 AM

                                  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
                                    goodhealthgourmet RE: amyzan Nov 23, 2010 06:49 PM

                                    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
                                hill food RE: abiaandrews Nov 18, 2010 07:19 PM

                                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
                                  James Cristinian RE: hill food Nov 19, 2010 07:00 AM

                                  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
                                    cheesecake17 RE: hill food Nov 19, 2010 07:33 AM

                                    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
                                      hill food RE: cheesecake17 Nov 19, 2010 04:23 PM

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

                                2. re: ipsedixit
                                  rohirette RE: ipsedixit Nov 23, 2010 04:26 AM

                                  Try pickled okra in potato salad instead of kosher dills.

                                  1. re: rohirette
                                    deet13 RE: rohirette Nov 23, 2010 06:52 PM

                                    Mmm, pickled okra is great.

                                    1. re: deet13
                                      The Professor RE: deet13 Aug 26, 2013 10:45 AM

                                      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
                                      tim irvine RE: rohirette Nov 24, 2010 01:22 PM

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

                                      1. re: tim irvine
                                        hill food RE: tim irvine Nov 24, 2010 09:43 PM

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

                                        1. re: tim irvine
                                          cgarner RE: tim irvine Dec 1, 2010 09:01 AM

                                          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
                                            goodhealthgourmet RE: cgarner Dec 1, 2010 01:39 PM

                                            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
                                              deet13 RE: goodhealthgourmet Dec 1, 2010 04:37 PM

                                              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
                                                hill food RE: deet13 Dec 1, 2010 04:55 PM

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

                                                1. re: deet13
                                                  cgarner RE: deet13 Dec 2, 2010 08:37 AM

                                                  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
                                                    hill food RE: cgarner Dec 2, 2010 06:01 PM

                                                    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
                                          westsidegal RE: ipsedixit Aug 31, 2013 04:34 PM

                                          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
                                          Cherylptw RE: goodhealthgourmet Nov 16, 2010 06:08 PM

                                          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
                                            invinotheresverde RE: goodhealthgourmet Nov 18, 2010 10:12 AM

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

                                            1. re: invinotheresverde
                                              Veggo RE: invinotheresverde Nov 18, 2010 11:10 AM

                                              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
                                                gaffk RE: Veggo Nov 18, 2010 11:23 AM

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

                                                1. re: Veggo
                                                  Passadumkeg RE: Veggo Nov 18, 2010 01:55 PM

                                                  Veg, ditto on both counts.

                                                  1. re: Passadumkeg
                                                    GraydonCarter RE: Passadumkeg Nov 19, 2010 04:29 AM

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

                                                2. re: invinotheresverde
                                                  Tripeler RE: invinotheresverde Aug 26, 2013 07:28 AM

                                                  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
                                                    Caroline1 RE: Tripeler Aug 27, 2013 07:10 AM

                                                    And heart attacks! '-)

                                                    1. re: Caroline1
                                                      Tripeler RE: Caroline1 Aug 27, 2013 07:14 AM

                                                      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
                                                        qsl gal RE: Tripeler Aug 27, 2013 09:47 AM

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

                                                3. re: goodhealthgourmet
                                                  mamachef RE: goodhealthgourmet Nov 23, 2010 08:34 AM

                                                  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
                                                    cheesecake17 RE: mamachef Nov 23, 2010 08:47 AM

                                                    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
                                                      iL Divo RE: cheesecake17 Nov 23, 2010 10:13 AM

                                                      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.

                                                4. Tripeler RE: beyondthepeel Nov 13, 2010 06:21 PM

                                                  Brussels Sprouts
                                                  Artichoke Hearts

                                                  7 Replies
                                                  1. re: Tripeler
                                                    goodhealthgourmet RE: Tripeler Nov 13, 2010 06:36 PM

                                                    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
                                                      GraydonCarter RE: goodhealthgourmet Nov 13, 2010 07:29 PM

                                                      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
                                                        goodhealthgourmet RE: GraydonCarter Nov 13, 2010 07:40 PM

                                                        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
                                                          mamachef RE: goodhealthgourmet Nov 13, 2010 08:07 PM

                                                          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
                                                          spinachandchocolate RE: GraydonCarter Nov 20, 2010 09:41 AM

                                                          can you repost this recipe please?

                                                      2. re: Tripeler
                                                        DonShirer RE: Tripeler Nov 14, 2010 03:06 PM

                                                        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
                                                          Tripeler RE: DonShirer Nov 19, 2010 04:43 AM

                                                          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. amyzan RE: beyondthepeel Nov 13, 2010 06:22 PM

                                                        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
                                                          mamachef RE: amyzan Nov 13, 2010 07:15 PM

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

                                                          1. re: mamachef
                                                            mamachef RE: mamachef Nov 14, 2010 03:40 AM

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

                                                            1. re: mamachef
                                                              amyzan RE: mamachef Nov 15, 2010 04:44 PM

                                                              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
                                                                mamachef RE: amyzan Nov 23, 2010 05:40 AM

                                                                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
                                                              Harters RE: mamachef Nov 14, 2010 05:16 AM

                                                              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
                                                              cgarner RE: amyzan Nov 15, 2010 11:04 AM

                                                              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
                                                                amyzan RE: cgarner Nov 15, 2010 04:46 PM

                                                                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
                                                                  cgarner RE: amyzan Nov 16, 2010 07:52 AM

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

                                                              2. re: amyzan
                                                                cheesecake17 RE: amyzan Nov 16, 2010 06:34 AM

                                                                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
                                                                  Passadumkeg RE: cheesecake17 Nov 16, 2010 07:35 AM

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

                                                                  1. re: Passadumkeg
                                                                    cheesecake17 RE: Passadumkeg Nov 16, 2010 07:36 AM

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

                                                                    1. re: cheesecake17
                                                                      Passadumkeg RE: cheesecake17 Nov 16, 2010 07:50 AM

                                                                      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
                                                                        magiesmom RE: Passadumkeg Nov 20, 2010 10:18 AM

                                                                        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. Caroline1 RE: beyondthepeel Nov 13, 2010 06:47 PM

                                                                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
                                                                  tastesgoodwhatisit RE: Caroline1 Nov 13, 2010 06:56 PM

                                                                  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
                                                                    Ruth Lafler RE: tastesgoodwhatisit Nov 14, 2010 03:18 PM

                                                                    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
                                                                      onceadaylily RE: Ruth Lafler Nov 14, 2010 04:11 PM

                                                                      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
                                                                        Caroline1 RE: onceadaylily Nov 15, 2010 08:44 AM

                                                                        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
                                                                          Ruth Lafler RE: Caroline1 Nov 15, 2010 09:23 AM

                                                                          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
                                                                            Caroline1 RE: Ruth Lafler Nov 15, 2010 12:59 PM

                                                                            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
                                                                    Jen76 RE: Caroline1 Nov 13, 2010 11:15 PM

                                                                    "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
                                                                      cheesecake17 RE: Jen76 Nov 16, 2010 07:37 AM

                                                                      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
                                                                        Passadumkeg RE: cheesecake17 Nov 16, 2010 07:51 AM

                                                                        Raw grated parsnips on a salad or sauteed in butter.

                                                                        1. re: cheesecake17
                                                                          Jen76 RE: cheesecake17 Nov 16, 2010 01:41 PM

                                                                          Oh those silly cashiers.

                                                                          1. re: Jen76
                                                                            cheesecake17 RE: Jen76 Nov 17, 2010 05:27 AM

                                                                            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
                                                                              GraydonCarter RE: cheesecake17 Nov 17, 2010 05:37 AM

                                                                              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
                                                                                Veggo RE: GraydonCarter Nov 17, 2010 05:48 AM

                                                                                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
                                                                                  hill food RE: Veggo Nov 17, 2010 05:48 PM

                                                                                  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
                                                                                    GraydonCarter RE: hill food Nov 18, 2010 05:56 AM

                                                                                    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
                                                                                      hill food RE: GraydonCarter Nov 18, 2010 07:22 PM

                                                                                      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
                                                                                        soupkitten RE: hill food Nov 18, 2010 07:32 PM

                                                                                        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
                                                                                          hill food RE: soupkitten Nov 18, 2010 07:51 PM

                                                                                          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
                                                                                            Veggo RE: soupkitten Nov 19, 2010 05:20 AM

                                                                                            I think your dad was a fan of Laugh In.

                                                                                            1. re: Veggo
                                                                                              hill food RE: Veggo Nov 19, 2010 04:25 PM

                                                                                              <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
                                                                              melpy RE: cheesecake17 Nov 18, 2010 10:34 AM

                                                                              How rude!

                                                                              1. re: cheesecake17
                                                                                mpjmph RE: cheesecake17 Jan 24, 2011 07:33 AM

                                                                                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
                                                                                tardigrade RE: Jen76 Aug 26, 2013 08:49 PM

                                                                                Parsnips are carrots turned up to 11.

                                                                              3. re: Caroline1
                                                                                MVNYC RE: Caroline1 Nov 14, 2010 12:44 PM

                                                                                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
                                                                                  Jen76 RE: MVNYC Nov 14, 2010 04:04 PM

                                                                                  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
                                                                                    Caroline1 RE: MVNYC Nov 15, 2010 08:46 AM

                                                                                    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
                                                                                    mpjmph RE: Caroline1 Nov 15, 2010 09:17 AM

                                                                                    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
                                                                                      hill food RE: mpjmph Nov 15, 2010 05:32 PM

                                                                                      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
                                                                                      donovt RE: Caroline1 Nov 16, 2010 04:43 PM

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

                                                                                      1. re: Caroline1
                                                                                        deet13 RE: Caroline1 Nov 23, 2010 07:05 PM

                                                                                        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. GraydonCarter RE: beyondthepeel Nov 13, 2010 07:31 PM

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


                                                                                        3 Replies
                                                                                        1. re: GraydonCarter
                                                                                          Will Owen RE: GraydonCarter Nov 14, 2010 01:42 PM

                                                                                          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
                                                                                            GraydonCarter RE: Will Owen Nov 14, 2010 02:19 PM

                                                                                            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
                                                                                              Harters RE: Will Owen Nov 14, 2010 02:33 PM

                                                                                              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. v
                                                                                            vafarmwife RE: beyondthepeel Nov 14, 2010 04:31 AM

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

                                                                                            These are wonderful roasted.

                                                                                            13 Replies
                                                                                            1. re: vafarmwife
                                                                                              im_nomad RE: vafarmwife Nov 14, 2010 05:54 AM

                                                                                              They also make great soups.

                                                                                              1. re: vafarmwife
                                                                                                scubadoo97 RE: vafarmwife Nov 14, 2010 04:53 PM

                                                                                                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
                                                                                                  onceadaylily RE: vafarmwife Nov 14, 2010 05:08 PM

                                                                                                  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
                                                                                                    gaffk RE: onceadaylily Nov 14, 2010 05:45 PM

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

                                                                                                    1. re: gaffk
                                                                                                      onceadaylily RE: gaffk Nov 14, 2010 05:57 PM

                                                                                                      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
                                                                                                        gaffk RE: onceadaylily Nov 14, 2010 06:15 PM

                                                                                                        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
                                                                                                          onceadaylily RE: gaffk Nov 14, 2010 07:38 PM

                                                                                                          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
                                                                                                            coll RE: gaffk Nov 20, 2010 10:36 AM

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

                                                                                                            1. re: coll
                                                                                                              soupkitten RE: coll Nov 20, 2010 10:44 AM

                                                                                                              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
                                                                                                                coll RE: soupkitten Nov 20, 2010 10:46 AM

                                                                                                                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
                                                                                                                  coll RE: soupkitten Nov 20, 2010 10:49 AM

                                                                                                                  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.
                                                                                                                  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
                                                                                                                    mamachef RE: soupkitten Nov 23, 2010 05:36 AM

                                                                                                                    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
                                                                                                                      Leslie RE: mamachef Nov 23, 2010 01:44 PM

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

                                                                                                      2. h
                                                                                                        Harters RE: beyondthepeel Nov 14, 2010 05:09 AM

                                                                                                        "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
                                                                                                          mamachef RE: Harters Nov 14, 2010 10:01 AM

                                                                                                          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
                                                                                                            MelMM RE: Harters Nov 15, 2010 09:06 AM

                                                                                                            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
                                                                                                              hill food RE: MelMM Nov 15, 2010 05:34 PM

                                                                                                              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
                                                                                                                hill food RE: MelMM Nov 19, 2010 04:26 PM

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

                                                                                                                Mom had seconds (score!)

                                                                                                            2. s
                                                                                                              smartie RE: beyondthepeel Nov 14, 2010 05:35 AM

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

                                                                                                              1 Reply
                                                                                                              1. re: smartie
                                                                                                                Nanzi RE: smartie Nov 14, 2010 08:29 AM

                                                                                                                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. nofunlatte RE: beyondthepeel Nov 14, 2010 10:17 AM

                                                                                                                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
                                                                                                                  mamachef RE: nofunlatte Nov 14, 2010 11:25 AM

                                                                                                                  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
                                                                                                                    nofunlatte RE: mamachef Nov 14, 2010 03:40 PM

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

                                                                                                                    1. re: nofunlatte
                                                                                                                      goodhealthgourmet RE: nofunlatte Nov 14, 2010 03:52 PM

                                                                                                                      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:

                                                                                                                      and here are a couple of basic recipes:

                                                                                                                      1. re: goodhealthgourmet
                                                                                                                        iL Divo RE: goodhealthgourmet Nov 14, 2010 04:13 PM

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

                                                                                                                  2. re: nofunlatte
                                                                                                                    magiesmom RE: nofunlatte Nov 20, 2010 10:27 AM

                                                                                                                    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. s
                                                                                                                    smartie RE: beyondthepeel Nov 14, 2010 03:40 PM

                                                                                                                    it's years since I had Jerusalem artichokes.

                                                                                                                    2 Replies
                                                                                                                    1. re: smartie
                                                                                                                      iL Divo RE: smartie Nov 14, 2010 04:12 PM

                                                                                                                      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
                                                                                                                        mariacarmen RE: iL Divo Nov 24, 2010 09:52 PM

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

                                                                                                                    2. iL Divo RE: beyondthepeel Nov 14, 2010 04:11 PM

                                                                                                                      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
                                                                                                                        goodhealthgourmet RE: iL Divo Nov 14, 2010 04:22 PM

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


                                                                                                                      2. p
                                                                                                                        P Macias RE: beyondthepeel Nov 14, 2010 05:58 PM

                                                                                                                        #1 all time...eggplant

                                                                                                                        artichoke, fennel, rutabaga, cucumber,beets

                                                                                                                        1. s
                                                                                                                          soupkitten RE: beyondthepeel Nov 14, 2010 07:59 PM


                                                                                                                          1. x
                                                                                                                            xIcewind RE: beyondthepeel Nov 14, 2010 10:29 PM

                                                                                                                            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. Passadumkeg RE: beyondthepeel Nov 16, 2010 06:20 AM

                                                                                                                              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
                                                                                                                                onceadaylily RE: Passadumkeg Nov 16, 2010 02:52 PM

                                                                                                                                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
                                                                                                                                  Passadumkeg RE: onceadaylily Nov 16, 2010 02:59 PM

                                                                                                                                  I use Limas in Greek and Portugese recipes.

                                                                                                                                  1. re: Passadumkeg
                                                                                                                                    onceadaylily RE: Passadumkeg Nov 16, 2010 03:28 PM

                                                                                                                                    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
                                                                                                                                      onceadaylily RE: onceadaylily Nov 17, 2010 08:04 PM

                                                                                                                                      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
                                                                                                                                        GraydonCarter RE: onceadaylily Nov 18, 2010 06:02 AM

                                                                                                                                        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
                                                                                                                                          Passadumkeg RE: GraydonCarter Nov 18, 2010 09:42 AM

                                                                                                                                          Be consistent: Lima frijoles!

                                                                                                                                          1. re: Passadumkeg
                                                                                                                                            Karl S RE: Passadumkeg Nov 18, 2010 10:30 AM

                                                                                                                                            Pronounced LYE-ma FRY-joals, of course!

                                                                                                                                          2. re: GraydonCarter
                                                                                                                                            iL Divo RE: GraydonCarter Nov 22, 2010 05:44 PM

                                                                                                                                            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
                                                                                                                                            flueln RE: onceadaylily Nov 19, 2010 05:07 AM

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

                                                                                                                                            1. re: onceadaylily
                                                                                                                                              mariacarmen RE: onceadaylily Nov 24, 2010 09:47 PM

                                                                                                                                              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
                                                                                                                                                hill food RE: mariacarmen Nov 24, 2010 09:51 PM

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

                                                                                                                                            2. re: onceadaylily
                                                                                                                                              mariacarmen RE: onceadaylily Nov 24, 2010 09:48 PM

                                                                                                                                              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
                                                                                                                                            gaffk RE: onceadaylily Nov 16, 2010 03:03 PM

                                                                                                                                            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
                                                                                                                                              onceadaylily RE: gaffk Nov 16, 2010 03:31 PM

                                                                                                                                              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
                                                                                                                                                gaffk RE: onceadaylily Nov 16, 2010 03:43 PM

                                                                                                                                                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
                                                                                                                                                  hill food RE: gaffk Nov 16, 2010 04:26 PM

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

                                                                                                                                                2. re: onceadaylily
                                                                                                                                                  iL Divo RE: onceadaylily Nov 22, 2010 05:47 PM

                                                                                                                                                  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
                                                                                                                                                  Passadumkeg RE: gaffk Nov 16, 2010 05:13 PM

                                                                                                                                                  I think succotash is pretty much mid-Atlantic states.

                                                                                                                                                  1. re: Passadumkeg
                                                                                                                                                    Karl S RE: Passadumkeg Nov 17, 2010 12:57 AM

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

                                                                                                                                                    1. re: Karl S
                                                                                                                                                      Veggo RE: Karl S Nov 17, 2010 05:23 AM

                                                                                                                                                      Did they name their tribe after the beer?

                                                                                                                                                    2. re: Passadumkeg
                                                                                                                                                      Caroline1 RE: Passadumkeg Nov 17, 2010 06:00 AM

                                                                                                                                                      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
                                                                                                                                                        Veggo RE: Caroline1 Nov 17, 2010 06:08 AM

                                                                                                                                                        Tree hugger movie material? Like Water Like Succotach?

                                                                                                                                                        1. re: Veggo
                                                                                                                                                          Caroline1 RE: Veggo Nov 17, 2010 01:36 PM

                                                                                                                                                          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
                                                                                                                                                          Passadumkeg RE: Caroline1 Nov 17, 2010 02:07 PM

                                                                                                                                                          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
                                                                                                                                                          mamachef RE: Passadumkeg Nov 23, 2010 05:43 AM

                                                                                                                                                          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
                                                                                                                                                        paralegalgs RE: onceadaylily Nov 20, 2010 04:57 PM

                                                                                                                                                        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
                                                                                                                                                        GraydonCarter RE: Passadumkeg Nov 17, 2010 05:44 AM

                                                                                                                                                        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
                                                                                                                                                          Caroline1 RE: GraydonCarter Nov 17, 2010 06:01 AM

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

                                                                                                                                                          1. re: Caroline1
                                                                                                                                                            paralegalgs RE: Caroline1 Nov 20, 2010 04:59 PM

                                                                                                                                                            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
                                                                                                                                                              Caroline1 RE: paralegalgs Jan 22, 2011 09:31 AM

                                                                                                                                                              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
                                                                                                                                                                Passadumkeg RE: Caroline1 Jan 22, 2011 03:29 PM

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

                                                                                                                                                                1. re: Passadumkeg
                                                                                                                                                                  mariacarmen RE: Passadumkeg Jan 22, 2011 10:28 PM

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

                                                                                                                                                                  1. re: mariacarmen
                                                                                                                                                                    Passadumkeg RE: mariacarmen Jan 23, 2011 08:14 AM

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

                                                                                                                                                          2. re: GraydonCarter
                                                                                                                                                            hill food RE: GraydonCarter Nov 17, 2010 05:52 PM

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

                                                                                                                                                        2. Karl S RE: beyondthepeel Nov 16, 2010 02:40 PM

                                                                                                                                                          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
                                                                                                                                                            Passadumkeg RE: Karl S Nov 16, 2010 02:47 PM

                                                                                                                                                            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
                                                                                                                                                              hill food RE: Passadumkeg Nov 16, 2010 04:27 PM

                                                                                                                                                              and C

                                                                                                                                                            2. re: Karl S
                                                                                                                                                              cheesecake17 RE: Karl S Nov 17, 2010 05:29 AM

                                                                                                                                                              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
                                                                                                                                                                weewah RE: cheesecake17 Nov 23, 2010 12:24 PM

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

                                                                                                                                                                1. re: weewah
                                                                                                                                                                  iL Divo RE: weewah Nov 23, 2010 01:40 PM

                                                                                                                                                                  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
                                                                                                                                                                    onceadaylily RE: iL Divo Nov 23, 2010 03:13 PM

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

                                                                                                                                                                    1. re: onceadaylily
                                                                                                                                                                      hill food RE: onceadaylily Nov 23, 2010 05:11 PM

                                                                                                                                                                      AND on rice noodle, wow.

                                                                                                                                                                      I'm there.

                                                                                                                                                                      1. re: hill food
                                                                                                                                                                        onceadaylily RE: hill food Nov 23, 2010 05:55 PM

                                                                                                                                                                        Ginger and sprouts are also a very nice addition.

                                                                                                                                                                      2. re: onceadaylily
                                                                                                                                                                        iL Divo RE: onceadaylily Nov 23, 2010 06:31 PM

                                                                                                                                                                        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
                                                                                                                                                                          onceadaylily RE: iL Divo Nov 23, 2010 06:52 PM

                                                                                                                                                                          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
                                                                                                                                                                  GraydonCarter RE: Karl S Nov 17, 2010 05:48 AM

                                                                                                                                                                  > 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
                                                                                                                                                                    GraydonCarter RE: Karl S Nov 17, 2010 05:55 AM

                                                                                                                                                                    > 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
                                                                                                                                                                      Karl S RE: GraydonCarter Nov 17, 2010 06:15 AM

                                                                                                                                                                      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
                                                                                                                                                                        Harters RE: GraydonCarter Nov 17, 2010 02:36 PM

                                                                                                                                                                        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
                                                                                                                                                                        mamachef RE: Karl S Nov 23, 2010 05:35 AM

                                                                                                                                                                        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
                                                                                                                                                                          Passadumkeg RE: mamachef Nov 23, 2010 06:12 AM

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

                                                                                                                                                                          1. re: Passadumkeg
                                                                                                                                                                            mamachef RE: Passadumkeg Nov 23, 2010 06:50 AM

                                                                                                                                                                            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
                                                                                                                                                                              Passadumkeg RE: mamachef Nov 23, 2010 08:44 AM

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

                                                                                                                                                                              Dobre djehn.

                                                                                                                                                                              1. re: Passadumkeg
                                                                                                                                                                                mamachef RE: Passadumkeg Nov 23, 2010 09:02 AM

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

                                                                                                                                                                                1. re: mamachef
                                                                                                                                                                                  small h RE: mamachef Nov 23, 2010 01:00 PM

                                                                                                                                                                                  No, the kishka song is more upbeat.

                                                                                                                                                                          2. re: mamachef
                                                                                                                                                                            hill food RE: mamachef Nov 23, 2010 01:56 PM

                                                                                                                                                                            mama c: no wine in the simmer?

                                                                                                                                                                            1. re: hill food
                                                                                                                                                                              mamachef RE: hill food Nov 23, 2010 02:20 PM

                                                                                                                                                                              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
                                                                                                                                                                                gaffk RE: mamachef Nov 23, 2010 03:09 PM

                                                                                                                                                                                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
                                                                                                                                                                                  hill food RE: mamachef Nov 23, 2010 05:12 PM

                                                                                                                                                                                  stop it, you're making my knees wobble.

                                                                                                                                                                            2. re: Karl S
                                                                                                                                                                              spinachandchocolate RE: Karl S Jan 22, 2011 03:27 PM

                                                                                                                                                                              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
                                                                                                                                                                                Passadumkeg RE: spinachandchocolate Jan 22, 2011 03:30 PM

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

                                                                                                                                                                                1. re: Passadumkeg
                                                                                                                                                                                  spinachandchocolate RE: Passadumkeg Jan 23, 2011 09:28 AM

                                                                                                                                                                                  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
                                                                                                                                                                                    Passadumkeg RE: spinachandchocolate Jan 23, 2011 11:19 AM

                                                                                                                                                                                    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
                                                                                                                                                                                      spinachandchocolate RE: Passadumkeg Jan 23, 2011 02:40 PM

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

                                                                                                                                                                                      1. re: spinachandchocolate
                                                                                                                                                                                        onceadaylily RE: spinachandchocolate Jan 23, 2011 07:13 PM

                                                                                                                                                                                        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
                                                                                                                                                                                          Passadumkeg RE: onceadaylily Jan 24, 2011 01:15 AM

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

                                                                                                                                                                            3. mrbigshotno.1 RE: beyondthepeel Nov 16, 2010 02:41 PM

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

                                                                                                                                                                              11 Replies
                                                                                                                                                                              1. re: mrbigshotno.1
                                                                                                                                                                                gaffk RE: mrbigshotno.1 Nov 16, 2010 03:05 PM

                                                                                                                                                                                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
                                                                                                                                                                                  hill food RE: gaffk Nov 16, 2010 04:28 PM

                                                                                                                                                                                  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
                                                                                                                                                                                    gaffk RE: hill food Nov 16, 2010 04:45 PM

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

                                                                                                                                                                                    1. re: gaffk
                                                                                                                                                                                      hill food RE: gaffk Nov 16, 2010 05:16 PM

                                                                                                                                                                                      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
                                                                                                                                                                                        gaffk RE: hill food Nov 17, 2010 04:58 AM

                                                                                                                                                                                        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
                                                                                                                                                                                          hill food RE: gaffk Nov 17, 2010 06:00 PM

                                                                                                                                                                                          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
                                                                                                                                                                                            Veggo RE: hill food Nov 17, 2010 06:12 PM

                                                                                                                                                                                            deer proof fences are generally 8 feet.

                                                                                                                                                                                            1. re: Veggo
                                                                                                                                                                                              hill food RE: Veggo Nov 17, 2010 08:06 PM

                                                                                                                                                                                              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
                                                                                                                                                                                    iL Divo RE: gaffk Nov 22, 2010 05:52 PM

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

                                                                                                                                                                                  3. re: mrbigshotno.1
                                                                                                                                                                                    Passadumkeg RE: mrbigshotno.1 Nov 16, 2010 05:18 PM

                                                                                                                                                                                    When my deceased mom last made them.

                                                                                                                                                                                    1. re: mrbigshotno.1
                                                                                                                                                                                      mamachef RE: mrbigshotno.1 Nov 23, 2010 05:44 AM

                                                                                                                                                                                      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. greedygirl RE: beyondthepeel Nov 18, 2010 11:28 AM

                                                                                                                                                                                      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. chefmindy RE: beyondthepeel Nov 18, 2010 06:05 PM

                                                                                                                                                                                        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
                                                                                                                                                                                          Caroline1 RE: chefmindy Nov 18, 2010 07:17 PM

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

                                                                                                                                                                                          1. re: Caroline1
                                                                                                                                                                                            chefmindy RE: Caroline1 Nov 18, 2010 09:21 PM

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

                                                                                                                                                                                            1. re: chefmindy
                                                                                                                                                                                              Caroline1 RE: chefmindy Nov 19, 2010 05:48 AM

                                                                                                                                                                                              Here's one to get you started:
                                                                                                                                                                                              For many many more, Google is your friend! '-)

                                                                                                                                                                                          2. re: chefmindy
                                                                                                                                                                                            Sdenred RE: chefmindy Dec 3, 2010 09:10 AM

                                                                                                                                                                                            Squash is a fruit.

                                                                                                                                                                                          3. n
                                                                                                                                                                                            Naptown Nosher RE: beyondthepeel Nov 19, 2010 04:28 AM

                                                                                                                                                                                            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. Casalbordino RE: beyondthepeel Nov 19, 2010 04:37 AM

                                                                                                                                                                                              Dandelions and fava beans - a great combination.

                                                                                                                                                                                              8 Replies
                                                                                                                                                                                              1. re: Casalbordino
                                                                                                                                                                                                Passadumkeg RE: Casalbordino Nov 19, 2010 04:43 AM

                                                                                                                                                                                                Ain't fava's just big Limas?

                                                                                                                                                                                                1. re: Passadumkeg
                                                                                                                                                                                                  Caroline1 RE: Passadumkeg Nov 19, 2010 05:53 AM

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

                                                                                                                                                                                                  1. re: Caroline1
                                                                                                                                                                                                    Passadumkeg RE: Caroline1 Nov 19, 2010 08:46 AM

                                                                                                                                                                                                    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
                                                                                                                                                                                                    lagatta RE: Passadumkeg Nov 20, 2010 05:45 PM

                                                                                                                                                                                                    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
                                                                                                                                                                                                      mariacarmen RE: Passadumkeg Nov 24, 2010 09:41 PM

                                                                                                                                                                                                      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
                                                                                                                                                                                                        Passadumkeg RE: mariacarmen Nov 25, 2010 06:02 AM

                                                                                                                                                                                                        I would guess the original Persian recipe called for favas.

                                                                                                                                                                                                        1. re: Passadumkeg
                                                                                                                                                                                                          lagatta RE: Passadumkeg Aug 26, 2013 07:16 PM

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

                                                                                                                                                                                                    2. re: Casalbordino
                                                                                                                                                                                                      cgarner RE: Casalbordino Nov 19, 2010 06:25 AM

                                                                                                                                                                                                      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. c
                                                                                                                                                                                                      czyha RE: beyondthepeel Nov 20, 2010 08:43 AM

                                                                                                                                                                                                      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
                                                                                                                                                                                                        greedygirl RE: czyha Nov 25, 2010 12:44 AM

                                                                                                                                                                                                        Sorrel makes a fabulous soup, as well.

                                                                                                                                                                                                        1. re: czyha
                                                                                                                                                                                                          Passadumkeg RE: czyha Nov 25, 2010 06:03 AM

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

                                                                                                                                                                                                          1. re: czyha
                                                                                                                                                                                                            Kholvaitar RE: czyha Aug 26, 2013 05:35 AM

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


                                                                                                                                                                                                          2. coll RE: beyondthepeel Nov 20, 2010 10:40 AM

                                                                                                                                                                                                            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
                                                                                                                                                                                                              GraydonCarter RE: coll Nov 21, 2010 04:19 PM

                                                                                                                                                                                                              ... 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
                                                                                                                                                                                                                gaffk RE: coll Nov 21, 2010 06:12 PM

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

                                                                                                                                                                                                              2. q
                                                                                                                                                                                                                qsl gal RE: beyondthepeel Nov 22, 2010 09:32 AM

                                                                                                                                                                                                                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
                                                                                                                                                                                                                  mamachef RE: qsl gal Nov 23, 2010 05:48 AM

                                                                                                                                                                                                                  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
                                                                                                                                                                                                                    qsl gal RE: mamachef Nov 23, 2010 12:00 PM

                                                                                                                                                                                                                    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
                                                                                                                                                                                                                      gaffk RE: mamachef Nov 23, 2010 01:11 PM

                                                                                                                                                                                                                      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
                                                                                                                                                                                                                      mariacarmen RE: qsl gal Nov 24, 2010 09:37 PM

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

                                                                                                                                                                                                                    3. Naguere RE: beyondthepeel Nov 23, 2010 05:44 AM

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

                                                                                                                                                                                                                      1. blue room RE: beyondthepeel Nov 23, 2010 07:30 PM

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

                                                                                                                                                                                                                        2 Replies
                                                                                                                                                                                                                        1. re: blue room
                                                                                                                                                                                                                          mamachef RE: blue room Dec 1, 2010 10:28 AM

                                                                                                                                                                                                                          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
                                                                                                                                                                                                                            williewill RE: blue room Dec 2, 2010 09:17 PM

                                                                                                                                                                                                                            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. s
                                                                                                                                                                                                                            Sal Vanilla RE: beyondthepeel Dec 2, 2010 07:36 PM

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

                                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                                            1. re: Sal Vanilla
                                                                                                                                                                                                                              goodhealthgourmet RE: Sal Vanilla Dec 3, 2010 02:29 PM

                                                                                                                                                                                                                              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?

                                                                                                                                                                                                                              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
                                                                                                                                                                                                                                Sal Vanilla RE: goodhealthgourmet Dec 6, 2010 09:08 AM

                                                                                                                                                                                                                                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. kaleokahu RE: beyondthepeel Dec 2, 2010 08:20 PM

                                                                                                                                                                                                                              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. Passadumkeg RE: beyondthepeel Dec 2, 2010 08:48 PM

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

                                                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                                                1. re: Passadumkeg
                                                                                                                                                                                                                                  kaleokahu RE: Passadumkeg Dec 2, 2010 08:57 PM

                                                                                                                                                                                                                                  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
                                                                                                                                                                                                                                    Passadumkeg RE: kaleokahu Dec 2, 2010 09:01 PM

                                                                                                                                                                                                                                    That's c-c-cabbage!

                                                                                                                                                                                                                                  2. re: Passadumkeg
                                                                                                                                                                                                                                    im_nomad RE: Passadumkeg Jan 22, 2011 07:03 AM

                                                                                                                                                                                                                                    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. w
                                                                                                                                                                                                                                    williewill RE: beyondthepeel Dec 2, 2010 09:05 PM

                                                                                                                                                                                                                                    any of the cultivars of brassica oleracea.

                                                                                                                                                                                                                                    1. w
                                                                                                                                                                                                                                      williewill RE: beyondthepeel Dec 2, 2010 09:32 PM

                                                                                                                                                                                                                                      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
                                                                                                                                                                                                                                        hill food RE: williewill Dec 2, 2010 10:48 PM

                                                                                                                                                                                                                                        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
                                                                                                                                                                                                                                          Sdenred RE: williewill Dec 3, 2010 09:11 AM

                                                                                                                                                                                                                                          Then again, zucchini is a fruit.

                                                                                                                                                                                                                                          1. re: williewill
                                                                                                                                                                                                                                            coll RE: williewill Dec 4, 2010 02:13 AM

                                                                                                                                                                                                                                            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
                                                                                                                                                                                                                                              Passadumkeg RE: coll Dec 4, 2010 05:22 AM

                                                                                                                                                                                                                                              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
                                                                                                                                                                                                                                                coll RE: Passadumkeg Dec 6, 2010 03:28 AM

                                                                                                                                                                                                                                                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
                                                                                                                                                                                                                                                  Passadumkeg RE: coll Dec 6, 2010 08:28 AM

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

                                                                                                                                                                                                                                          2. tatamagouche RE: beyondthepeel Dec 6, 2010 09:23 AM

                                                                                                                                                                                                                                            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. chefathome RE: beyondthepeel Jan 22, 2011 02:28 PM

                                                                                                                                                                                                                                              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
                                                                                                                                                                                                                                                Passadumkeg RE: chefathome Jan 22, 2011 03:32 PM

                                                                                                                                                                                                                                                And... cock-a-leekie pie!

                                                                                                                                                                                                                                                1. re: Passadumkeg
                                                                                                                                                                                                                                                  chefathome RE: Passadumkeg Jan 22, 2011 03:34 PM

                                                                                                                                                                                                                                                  Of course! :)

                                                                                                                                                                                                                                                2. re: chefathome
                                                                                                                                                                                                                                                  Dirtywextraolives RE: chefathome Aug 27, 2013 03:20 PM

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

                                                                                                                                                                                                                                                  1. re: chefathome
                                                                                                                                                                                                                                                    lagatta RE: chefathome Aug 31, 2013 03:57 PM

                                                                                                                                                                                                                                                    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. Passadumkeg RE: beyondthepeel Jan 22, 2011 03:34 PM

                                                                                                                                                                                                                                                    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
                                                                                                                                                                                                                                                      hill food RE: Passadumkeg Jan 22, 2011 09:54 PM

                                                                                                                                                                                                                                                      and Nopales can be used like okra as well.

                                                                                                                                                                                                                                                      1. re: Passadumkeg
                                                                                                                                                                                                                                                        Dirtywextraolives RE: Passadumkeg Aug 27, 2013 03:20 PM

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

                                                                                                                                                                                                                                                      2. meatnveg RE: beyondthepeel Jan 22, 2011 10:40 PM

                                                                                                                                                                                                                                                        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
                                                                                                                                                                                                                                                          scubadoo97 RE: meatnveg Jan 23, 2011 12:45 PM

                                                                                                                                                                                                                                                          Braised radishes are excellent

                                                                                                                                                                                                                                                        2. Passadumkeg RE: beyondthepeel Jan 24, 2011 01:16 AM

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

                                                                                                                                                                                                                                                          1. v
                                                                                                                                                                                                                                                            vezerne RE: beyondthepeel May 22, 2012 02:52 PM

                                                                                                                                                                                                                                                            Savoy cabbage!

                                                                                                                                                                                                                                                            1. q
                                                                                                                                                                                                                                                              qsl gal RE: beyondthepeel Aug 26, 2013 07:25 AM

                                                                                                                                                                                                                                                              Brussels sprouts-undrated.

                                                                                                                                                                                                                                                              1. Tripeler RE: beyondthepeel Aug 26, 2013 07:26 AM

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

                                                                                                                                                                                                                                                                1. q
                                                                                                                                                                                                                                                                  qsl gal RE: beyondthepeel Aug 28, 2013 10:10 AM

                                                                                                                                                                                                                                                                  Pickling cukes....

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