Comments on: Treasures From The Farmers Market 2010

By: Sayward

Sayward — Fri, 14 Jan 2011 19:34:48 +0000

@ Andrea – Looks like your Bob is what we call Fave Beans – number 6 on my list! And yes, they are delish. =)

@ Kathryn – Welcome back!

@ Monika – Mmm, tofu scramble sounds grand.

@ Kelly M – Yeah it’s funny, what you eat depending on where you grew up! I’m much more Mediterranean/subtropical, with avocados and cherimoyas and tender greens as opposed to bitter ones. Honestly I dig the food in the PCN so much better (though I totally miss the giant avocado tree that fruited year-round in my front yard, seriously. And the citrus.)

@ April – I want to get a CSA this year, though it won’t stop me from going to the FarMar every weekend!

@ Meghan – Nooo, mushrooms are vegan glory! ;-D

By: Meghan

Meghan — Fri, 14 Jan 2011 18:30:09 +0000

I’m with Damian on the mushrooms.

Like others, my CSA share lead me to confront unknown veggies. Like Kohlrabi! And any variety of kale that isn’t the standard stuff in the grocery store… lacinato! red russian!

By: April

April — Fri, 14 Jan 2011 14:33:12 +0000

Romanesco is awesome! Fractals are delicious!

What I love about our CSA share is all of the crazy new produce it forced us to try. After I had baby #4 in October, my husband took over our weekly share pick up, and many times I had no idea what it was he brought home! It forces us to be daring and creative with our weekly menus. The first summer we were CSA members, due to some miscalculations, they had overplanted their lacinato kale crop. We had kale coming out of our ears!!! Now it is our family favorite :)

By: Kelly M.

Kelly M. — Fri, 14 Jan 2011 14:07:16 +0000

Wow, those foods you’ve never had are like mainstays for me. I’m guessing it’s because I’m from Louisville and we can grow squash so easily here, and fennel??!!! Seriously? Mustard greens? Oh they’re my favorite, so spicy! And favas make the best falafel in my opinion! This post made me so happy. Enjoy your new food adventures!

By: Monika {windycityvegan}

Monika {windycityvegan} — Thu, 13 Jan 2011 15:10:58 +0000

I’ve used black truffle salt in tofu scrambles, sprinkled on top of homemade crackers and flatbreads, and stirred into risotto.

By: Kathryn

Kathryn — Thu, 13 Jan 2011 05:05:10 +0000

Oh my goodness, I haven’t had internet in forever and have been so so busy with school, but now I get to read all the posts I missed! Yay! I missed this blog so much!
Oh, fennel…I swear half my childhood was spent pulling over to the side of the road because my dad found some wild that he wanted to pick. Haha.

By: Meghan

Meghan — Thu, 13 Jan 2011 04:20:21 +0000

Oh! Fava Bean! Cool!

By: Andrea

Andrea — Wed, 12 Jan 2011 21:53:23 +0000

So, I’ve done some researches and found that bob is called Vicia faba L. in latin :) http://www.biodiversityexplorer.org/plants/fabaceae/vicia_faba.htm
http://en.wikipedia.org/wiki/Vicia_faba
And I also found out that it is been eaten in Europe since bronz age! That garantees the quality :P What’s the taste? Well, is a bit specific, a bit bitter, but really just a bit. Cause of his skin he is to tough to be consumed raw, and even cooked for someone ( I think thats totally nonsense) so some prefer to cook it without skin. I totally encourage you to try bob :) cause you can prepair it in millions of combination ! Beans can be cooked in diferent soups, you can fry them too and then they taste like hazelnut , you can froze them for winter time, or leave them on the plant to dry entierly an then add them to some meals . Even leaves are edible, raw or cooked like spinach. Dry beans can also been added to some flour, and than you have fancy bread :)

By: Sayward

Sayward — Wed, 12 Jan 2011 20:25:17 +0000

TOTALLY GOING ON AVOCADO! Yessssssss!!! Thanks guys. What else!?

@ Meghan – I grew up in a Mediterranean climate, *totally* different produce! Plus I have to say, Damian is pretty picky . . . he distrusts greens and despises mushrooms! Ack! Clearly, this year I got over the mushroom thing and just started cooking them on the side. So good!

I was never a big fennel fan, I’d used the seeds but never the veggie. I’m warming up to it! The romanesco got roasted up with root veggies and then put on a pesto pizza – I think there’s a picture of it with Teese in my vegan cheese report. =)

@ Andrea – Thanks for the recipe, I’ve never seen anything like it. Sounds great!

By: Andrea

Andrea — Wed, 12 Jan 2011 19:01:46 +0000

Articiochi <3 you can try this mediterranean recipe ( from Istria)
Wash artichokes and cut the biggest leafs but also cut them on the top.
Than you put them in the deeper pot and add water so that the tops of artichokes always remain dry, add some salt and pepper, and on the top of each put some chopped garlic (the pink one is the best) and 1 tablespoon of olive oil. Leave that for about 10 minutes, covered, on low flame, and after that add alot of peas (if frozen, must be added from the beginning) and if desired (I always put some:)): some bob, this is bob: http://www.biljnocarstvo.com/t107-bob I actually don't know the english name fot it :P
and also put some bread crumb on top of each artichoke
Enjoy :) and Buon appetito!