Question of the Week - What varities of Produce is in season in your area?

[Guest guest]

Question of the Week -

 

What varities of produce is coming into season in your area and how do you like

to use them for preparing food for your family?

 

Looking forward to the inspiration you each share and learning more varieties of

foods and recipes to use them in.

 

Judy

 

 

 

 

 

[Guest guest]

Seems like I can cook any veggie I like all year long here in Los Angeles and I

do too.

Donna

Sent from my Verizon Wireless BlackBerry

 

 

" wwjd " <jtwigg

Fri, 23 Oct 2009 09:40:36

 

Question of the Week - What varities of Produce is

in season in your area?

 

Question of the Week -

 

What varities of produce is coming into season in your area and how do you like

to use them for preparing food for your family?

 

Looking forward to the inspiration you each share and learning more varieties of

foods and recipes to use them in.

 

Judy

 

 

 

 

 

[Guest guest]

Mostly hard squashes. I like to roast them with seasonings and enjoy.

 

Walter

[Guest guest]

Root veggies.

I usually make veg stew or good hearty soups adding them.

 

Mona

[Guest guest]

Hard squash and fresh cranberries.

I use them both a number of ways.

 

SAlly

[Guest guest]

Apples, winter squash, late greens, root crops, but some of them get even

better if you let them overwinter in the ground, forage nuts like chestnuts

and walnuts if you can find them, we lost most of those trees in the 60s and

nobody re-planted, late wheat is still being harvested and some sunflower

seeds.

 

As mother nature would have it, things that are in season together tend to

taste good together. I'll often roast apples in with my squash or root crops

with the squash is really fulfilling too - like beets and buttercup, apples

and butternut, sprinkled with chopped nuts, nutmeg and cinnamon. Apples and

beets are really good in salads too. Spinach, brun d'hiver lettuce, chopped

apples with chopped nuts and a simple balsamic vinaigrette with ACV and a

little goat cheese or sheep's feta if you can get it is absolutely divine.

 

Tameson

[Guest guest]

New apples! Jonathans and Jona-golds are my favorites. I cut them up on my

oatmeal in the mornings (before microwaving the whole bowl) and eat them

raw. If I eat an apple a day, I end up eating much less other sugar!

 

Audrey

 

 

 

[Guest guest]

Over here in The Netherlands Brussels sprouts and boerenkool (roughly translated

farmer's cabbage, dark green leafy vegetable thicker than spinach and kind of

like cabbage) are in season. I only like Brussels sprouts steamed and the

boerenkool I boil and then mix with mashed potatoes and gouda cheese. They also

mix other vegetables with the potatoes (carrots, cabbage, etc.), It's their

fall/winter dish like chili is for Americans.

 

Libby

American expat living in Holland

[Guest guest]

Cranberries and I freeze them to use a little later in the year.

 

Petro

 

, " polishedcotton45 "

<polishedcotton45 wrote:

>

> Hard squash and fresh cranberries.

> I use them both a number of ways.

>

> SAlly

>

[Guest guest]

The winter squashes are my favorite. I like to steam or roast them. I will use

as a side dish or turn into soup.

 

Fawnette

[Guest guest]

I rub the squash with olive oil, spreinkle lots of spices on it and roast.

Very delicious this way.

 

Kamal

 

, " yogiyogabear " <yogiyogabear

wrote:

>

> The winter squashes are my favorite. I like to steam or roast them. I will

use as a side dish or turn into soup.

>

> Fawnette

>

[Guest guest]

Everything this is So. Cal.

RLS

 

 

 

 

________________________________

Libby <libbyrollinspc

 

Sat, October 24, 2009 2:11:11 AM

Re: Question of the Week - What varities of Produce

is in season in your area?

 

 

Over here in The Netherlands Brussels sprouts and boerenkool (roughly translated

farmer's cabbage, dark green leafy vegetable thicker than spinach and kind of

like cabbage) are in season. I only like Brussels sprouts steamed and the

boerenkool I boil and then mix with mashed potatoes and gouda cheese. They also

mix other vegetables with the potatoes (carrots, cabbage, etc.), It's their

fall/winter dish like chili is for Americans.

 

Libby

American expat living in Holland

 

 

 

 

 

 

 

 

[Guest guest]

I grow my produce but some crops are supper late this year.

 

As far as normal timing, I am getting lots of butternut squashes which I love.

I am not cooking so many of them, since they keep very well (even at room

temperature) so I am busy still preparing the summer type squash, which are

perishable (my freezers are jammed pack full). The latest for us on the summer

squash (you know, the bat sized ones that just appear out of seemingly nowhere)

has been to make them into candy. We eat them as quick energy food and as

snacks when we hike. I know it sounds weird, but it is very good. If anyone is

interested I'll post the recipe, but it is not exactly health food.

 

I am still getting a few cucumbers, a few hot peppers (of non C annum species),

some sweet peppers, lots and lots of sun gold tomatoes (orange cherries), some

San Marzano tomatoes are still to ripen, as well as one or two of the larger

heirlooms. The eggplants were attacked earlier by an assortment of bugs and

pests, but now they are looking nice and healthy and giving me eggplants. I

love eggplant parmesana and also eggplant with miso and ginger. Caponata is

another great eggplant dish, and yes, baba ganoush as well! I have an Ichiban,

some rosa biancas, rositas, and a couple of black beauties.

 

We are still getting a few green beans, but most are done and peas planted in

their former spots. I also harvest carrots and chard all year round.

 

We have lot of herbs, and my cilantro has sprouted, so now we have almost

everything. Everything but dill, for some reason I cannot grow dill even though

I love it.

 

Our new crop that will be in season soon is chayote squash, also known as

Mirlitons. This is our first year growing such vine, and it looks like we will

get many and many of them, so how about some vegetarian recipes for

chayote/mirlitons?

 

Roseta

 

, " wwjd " <jtwigg wrote:

>

> Question of the Week -

>

> What varieties of produce is coming into season in your area and how do you

like to use them for preparing food for your family?