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What is your favorite veg in season now and how are you cooking it?

f
fara Jun 3, 2013 07:09 PM

The other day I made a "curry" for my daughter with just whole coconut milk and a bunch of fresh veg- broccolini, some fresh ginger, shallots, maybe some spinach. What are you taking advantage of in season and please share how you made it.

  1. weezieduzzit Jun 3, 2013 07:14 PM

    Zucchini:

    shaved with a veg peeler into "noodles," salted to pull the moisture out, rinsed and patted dry, tossed with a lemon olive oil herb dressing with cherry tomatoes, salami and parmesan or feta over the top.

    sliced in half lengthwise, oiled and seasoned, cooked on the grill,

    diced and sauteed in butter, minced garlic added when zucchini is about 3/4 of the way done to prevent the garlic from burning, I take it just to a toasty light brown and then I scrape up those bits and sprinkle them on top

    If they're large, scoop the insides where the seeds are out and fill with a mixture of diced veggies and ground meat and sprinkled with cheese and then baked until the cheese is bubbly and brown

    4 Replies
    1. re: weezieduzzit
      h
      HillJ Jun 4, 2013 04:34 AM

      That all sounds terrific! We typically grill zucchini this time of year with some balsamic or red pepper paste. Great ideas you have there W.

      1. re: HillJ
        weezieduzzit Jun 4, 2013 09:06 AM

        Those that grow it must come up with lots of ways to use it! :)

        I have a recipe for a zucchini "casserole" around here somewhere that's more like a gratin, when I still ate grains I made zucchini bread, it's really good grated into the meatloaf meat mixture since it helps it stay moist, grated finely into red sauce, .... I'm sure I'll think of more....

        1. re: weezieduzzit
          h
          HillJ Jun 4, 2013 09:41 AM

          I'm still buying from the market, my zukes won't come in for quite a while yet. But I adore them!

      2. re: weezieduzzit
        v
        VenusCafe Jun 5, 2013 01:52 PM

        Strips of zuke, sauteed on one side, turned, then loaded with fresh sage leaves, some moz and grana, and sauteed a little more.
        Sage and Zuke are real good buddies.

      3. JungMann Jun 4, 2013 08:00 AM

        In early June:
        Kousa squash
        * Stuffed with ground lamb, basmati rice, nuts, spices and braised in tomatoes and pomegranate molasses
        * Sauteed with onions, garlic and mint and topped with yogurt

        Stinging Nettles
        * Cream of nettle soup
        * Nettle and spinach pie
        * Nettle and spring onion quiche
        * Nettle and mushroom pie
        * Nettle pesto

        Purslane
        * Fattoush
        * Purslane leaves with spiced yogurt, sumac and rose water
        * Spareribs with salsa verde y verdolagas
        * Purslane omelets

        Green garlic
        * Green garlic pesto
        * Lamb and green garlic stirfry

        1. pinehurst Jun 4, 2013 08:26 AM

          Hi Fara,

          The only thing going on in my gardens (haven't been to the store yet this week) are radishes and chives. I did roasted radishes and turnips (radishes, olive oil, salt, red pepper flakes, butter, lime juice) and a chopped chive "pesto" (olive oil, parm, chives, red pepper flakes) which I rubbed on pork chops.

          1. monavano Jun 4, 2013 08:53 AM

            Asparagus veloute, rissotto, frittata...
            Can't wait to pick up strawberries this week!

            3 Replies
            1. re: monavano
              pinehurst Jun 4, 2013 08:54 AM

              M, are you in New England (re. strawberries)? If so I would love hints as to where you get them.

              1. re: pinehurst
                monavano Jun 4, 2013 08:59 AM

                I'm in the D.C. area/Northern VA. Love berry season!

                1. re: monavano
                  pinehurst Jun 4, 2013 09:03 AM

                  Me too. Hope to go picking in a little bit up here.

            2. linguafood Jun 4, 2013 09:20 AM

              Corn. Duh. Nuke for 3-5 min. with just the innermost husk still on. Slather with butter, cover with salt :-)

              Sweet peppers. Toss with olive oil, oregano, crushed rosemary, sea salt. Grill. Inhale.

              1. tcamp Jun 4, 2013 09:28 AM

                Right now, mainly asparagus, spring onions, fresh garlic, lettuce, chard, spinach, kale, and peas. And strawberries. And lots of fresh herbs. I'm making many salads and sautéed greens. Soups with greens, chickpeas, spring onions, etc. Roasted asparagus and omelets.

                Looking forward to peaches, corn, tomatoes and zucchini but those aren't ready locally quite yet.

                1. Terrie H. Jun 4, 2013 09:32 AM

                  I'm in Maryland so it's too early for corn and tomatoes, but the Swiss chard and other cool-weather greens are perfect. I love chard and usually cook them with a little olive oil, garlic and dress lightly with vinegar or lemon. My mother only grew two things in her garden - tomatoes and Swiss chard, and this is how we always ate it.

                  3 Replies
                  1. re: Terrie H.
                    monavano Jun 4, 2013 09:57 AM

                    Yep, can't wait for corn and tomatoes. Ina's Cheddar Corn Chowder is a rite of passage in my kitchen.

                    1. re: monavano
                      Terrie H. Jun 4, 2013 10:05 AM

                      Mine is from "Charlie Trotter Cooks at Home" -- corn and shrimp chowder. I make a big batch at the end of corn season and freeze to enjoy corn season after it's gone.

                      I have a tiny patch this year with a Brandywine and a Green Zebra that is easily a month from production, and a surprise gift patio tomato that already has a few tiny tomatoes growing.

                      For now, I'm enjoying the spring chard and kale.

                      1. re: Terrie H.
                        monavano Jun 4, 2013 01:15 PM

                        I make a big batch and save for winter too! Isn't it great to be able to reach into your freezer in January and enjoy the summer in a bowl?
                        I'll check out Trotter's recipe. Shrimp, how can that be bad to add?!

                  2. nofunlatte Jun 4, 2013 09:35 AM

                    Early sugar snap peas--simply sauteed with a little oil, then salt and pepper added.

                    Beets--canned some local, organic, pickled beets and onions yesterday

                    1. h
                      Harters Jun 4, 2013 11:22 AM

                      Local asparagus. Needs nothing more than steaming, drizzling with melted butter and sprinkling with Halen Mon

                      1. k
                        Kontxesi Jun 4, 2013 11:24 AM

                        We're getting in our broccoli, snow peas, and snap peas now. That means stir-fry time!

                        1. fldhkybnva Jun 5, 2013 11:30 AM

                          Asparagus, any way but mostly roasted.

                          1. monavano Jun 5, 2013 11:40 AM

                            I'm on the lookout for fresh peas.

                            1. k
                              KrumTx Jun 5, 2013 11:51 AM

                              Asparagus and yellow squash. I've been on a roasting kick lately with both.

                              2 Replies
                              1. re: KrumTx
                                monavano Jun 5, 2013 12:02 PM

                                I think roasting brings out the best in those vegetables. It can also be transforming, as it is with brussel sprouts.

                                1. re: monavano
                                  h
                                  Harters Jun 5, 2013 01:12 PM

                                  I tried roasting sprouts once. All it did was concentrate the vile farty taste of them. Deeply unpleasant.

                              2. v
                                VenusCafe Jun 5, 2013 01:50 PM

                                Fat asparagus from Zuckerman Farms, available from many SoCal farmers mkts.
                                They are fat, so they are steamed slightly for moistness, then sauteed in butter with lemon and served.
                                Also good are grated zuke, carrots and potatoes, well mixed with a great Greek or Chevre cheese then baked between sheets of puff pastry.

                                3 Replies
                                1. re: VenusCafe
                                  monavano Jun 5, 2013 01:52 PM

                                  Love fat asparagus. The skinny stuff I've found can be void of flavor at times.

                                  1. re: monavano
                                    fldhkybnva Jun 5, 2013 04:24 PM

                                    I am an in-betweener asparagus girl. I have to hunt for the ones in between - not a fan of the skinny or the fat asparagus. Do you roast the thick ones?

                                    1. re: fldhkybnva
                                      monavano Jun 5, 2013 04:36 PM

                                      I do roast the thick ones.

                                2. scubadoo97 Jun 5, 2013 06:45 PM

                                  Corn is showing up
                                  Last used raw in a fennel salad.

                                  Like to toast it over the gas burner and then carve it off the cob to be either eaten as is or used in other dishes

                                  1. d
                                    Dirtywextraolives Jun 5, 2013 07:14 PM

                                    Leeks
                                    In risottos, as beds for roasted meats & chicken, in stocks & stir fries, soups and tart or pizza fillings

                                    Fava beans
                                    In salads and with grains

                                    Celery root
                                    In stocks and spices, risotto and stew

                                    Baby greens and kales
                                    Corn on the cob
                                    Baby beets

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