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Food Eating seasonally

Discussion in 'useless chatter' started by Dory, Jan 23, 2013.

  1. Yes please! :)
  2. OMG, cholent? that's a Jewish dish and a great one, every little region has their own version but damn damn good
  3. By overcharging you all year round? :fly:

    When kiwis are in season they cost me $1.20 ish.
  4. for one? they are 5 for $1 here
  5. For like a punnet of 6 or whatever.

    Anyway here are more seasonalish recipes I found for next week:

    Kale, pumpkin & bacon pot

    • 1 pack streaky bacon rashers, finely chopped
    • 1 medium pumpkin or butternut squash, peeled and cut into small cubes
    • 3 shallots , peeled and halved
    • chicken or vegetable stock
    • 200g bag kale , stalks removed and finely chopped
    • ¼ pack parsley , chopped
    • sourdough bread , toasted, to serve
    • Fry the bacon in a medium saucepan until crisp - you shouldn't need any oil as the bacon fat will melt quickly. Add the pumpkin and shallots and fry until the edges start to brown, then add the stock and bring to a simmer. Cover and cook for 15 minutes or until the pumpkin is tender.
    • Stir in the kale, cover and cook for 5 minutes or until tender. Stir in the parsley and season well. Serve with the toast.

    Kale & chorizo broth

    • 3tbsp olive oil
    • 2 onions , finely chopped
    • 4 garlic cloves , crushed
    • 2-3 cooking chorizo sausages, sliced
    • 4 large potatoes
    • 1½l chicken stock
    • 200g curly kale , finely shredded

    1. Heat 2 tbsp of the oil in a large saucepan. Add the onions, garlic and chorizo, then cook for 5 mins until soft. Throw in the potatoes and cook for a few mins more. Pour in the stock, season and bring to the boil. Cook everything for 10 mins until the potatoes are on the brink of collapse.
    2. Use a masher to squash the potatoes into the soup, then bring back to the boil. Add the kale and cook for 5 mins until tender. Ladle the soup into bowls, then serve drizzled with the remaining olive oil.

    Looks tasty, and more importantly - quick.

    They both tie in well with the cabbage recipes I put above too as one uses bacon and one uses chorizo so you can reuse the ingredients. :)
  6. a punnet.... you wacky English girl
  7. That's what it's damned well called yankydoodle.
  8. Yep, book said its a Sabbath dish if Ashkenazi Jews.

    I liked the hard boiled egg with it too.
  9. :lol:

    Those better be super small pumpkin cubes if you want them to cook in 15 mins.
  10. Werd, figured I'd probably substitite with swede or something that is around right now and easily cubed.
  11. This this this.
  12. I want to gather blackberries this year and have my mom make blackberry jam out of it. Ape, you know of any place that has thickets? Up in Tally we used to go picking blueberries when they were in season and they would inevitably have one end of the property that was nothing but blackberries which were no charge to pick, so of course I would always wander off to pick 5 gallons of blackberries (FUCK blueberries! buncha god damned punk berries!)
  13. Yes, back in Texas tho. :(
  14. My sister has them all the fuck over her property, but she won't ever fucking water them
  15. raspberries > strawberries > blackberries > blueberries > all other berries.

    blueberries are inferior.
  16. Strawberries are meh because you can't find them wild.
  17. I was considering starting a blackberry bush, but theyre thorny and I didnt want the boy getting into it.
    Maybe when hes a bit older.
  18. you can. They grow all over my lawn. Theyre just the size of peas. Wild strawberries are teensy tiny.
  19. You can get thornless hybrids now.
  20. I believe they have blackberries that have been bred to be thornless (although I don't see the point of that shit.)

    Whenever you do it: sandy, well draining soil, and they like slightly acidic soil. They like to grow in woods that are coniferous, the pine leaves and bark have the acid they like.
    Azaleas like the same type of soil.