Well, Summer arrives both by heat and by calendar and by solar stuff today in my area. HOT. HUMID.
My fibro nemesis, as it is for some of us. Som, it's winter. Go figure, eh? Fibro. It's like a cat. You can try to wrangle it, but mostly you just play nice and hope it purrs. OK, weird analogy, but did I mention the fibro-icky?
That said, I found this Youtube meditation music that's like three chords by Peder Hellman. It did help me relax a little, and we ALL need that. So a shout-out to that, tho' the link is being stubborn today. (Eh. He's done more than one thing, I'm sure.)
Of course, part of the issue is the farm market bonanza. ...
Fennel: All edible, but most people eat the root, thinly sliced on salads. It has a strong licorice odor (and I mean the black medicinal licorice) and flavor raw, but if you roast the root (technically, a bulb), it mellows out and is great with onions, or other root veg in a general roast-grille sort of way.
Kohlrabi. Which is German for "cabbage turnip". IN fairness, yes, it looks like both. The root is very edible, and tastes... Well, as advertised, really, tho' I find it more radish-turnip than anything else. Again, roast or grille and the flavor mellows, but I find it find raw (just peel it! The outer rind is a bit*h. Think... Mild broccoli flavor, actually. )
Kale. The mean green of the leafy green family, IMHO. I eat it, I feel tummy ick. However, since Mr. Leo got a dehydrator, this leafy veg that takes up tons of space and boils down to... well, a lot of nothing, IMO... Now gets dehydrated into crispy leaves that I turn to powder. If he wants kale, he can have it. Leave me out ;-P BTW, always remove the stem/rib from kale. That thing is 1. not tasty and 2. like chewing straw. And I've chewed straws. So... Informed opinion;D
Carrots. OK, everyone "knows" carrots, but did you know that if you use a peeler to make long thin pieces of carrot (going down the length), that carrot is a lot easier to chomp up and eat? And, if you dehydrate it, it makes little carrot crisp-curls. Good garnish, good way to con godchildren into eating vegetables without sugar or sauces. (Hey, someone has to try. One godson is only 7 and pre-diabetic due to weight. *sigh*)
Celery. Cute tip: Like flavor, hate celery? Get a leafy bunch. Donate the stalk, but carefully wash and pat-dry the celery *leaves*, then dehydrate them. You can them between two paper towels in a cool dark place (cupboard, with air flow, so we use the pantry, which has a curtain but no door, long story) or use a dehydrator... And when crisp, the leaves crumble up to a lovely celery-blast of flavor in soups or dusted on other foods, but NO celery messing about. See? I'm useful after all! And, no, the celery leafy tops won't hurt you in small amounts. I love celery stalks, too, but ... Well, y'know. Hubby and all that.
Coriander leaf, aka True Cilantro. Most "cilantro" is flat-leaf Mexican parsley. True cilantro leaf is the leaf of the coriander plant. (We use the crushed seeds in Asian cooking.) The smell and flavor is *strong* so only get if you make actual food that uses true coriander leaf a lot. I do a lot of Indian cooking (vegetarian-freindly!) so... yeah, that shows up a bit.
Tired out? Break a single blade off the rosemary stem of fresh rosemary. Inhale the aroma. It is allegedly an "energizer". I dunno about that, but it's like sweet pine to me, so it's got that same sort of "refresh" quality to it. I keep it around solely for aroma. IT's best for cooking with meat, and some veg.
Napa cabbage is... white cabbage in a cylinder instead of a round head. Use like regular cabbage or cook the firm parts in soups, stir-fry, etc., and the crinkly leafy "tops" make great "slaw". SOmetimes called Chinese cabbage, but it's just... a cabbage.
And the Mystery Veg this week was... Drumroll, please... Arugula. OK, not that mysterious to some, but Hubby swore he never ate it before. (He has. Don't tell him. He said that he hated potatoes, onions, spinach, asparagus, cabbage, celery, and basically all vegetables but maybe carrots and iceberg lettuce when we married. He's since gone vegetarian and eats all of the above!)
Arugula is a bright leafy little green for salads. I like it raw, to jazz up regular lettuce (we're seeing first lettuces here at last!) and as a substitute for raw spinach in salads. I find it a bit like biting into black pepper. It's also called "rocket" or "garden rocket".
So, that was my Friday. Process veg and herbs for a few hours, with monthly cramps, atop the warning that weather was about to change (it has) and oh, yeah, we got beets. We both loathe beets. Hate and despise. Me b/c I'm half-Polish. I had enough beets as a kid to kill the liking by, oh, age five. They taste like sweet dirt. The end. Pfeh. I'd sooner eat sugared dirt, in fact. Hubby just hates 'em b/c... Well, he hates 'em. Fari enough. I hate tofu.
WELLNESS TO YOU THIS WEEKEND!
PS: Hubby cancer tests are not done, last results next week, but.. no chemo needed yet is the verdict so far! :-)
Food is so diverse. There are so many choices. Tell us about your favorite meal. You may have more than one. Who knows you may inspire others to try new dishes.I love paella, especially wth seafood. I don't make it often because it takes a bit of work. But I LOVE it. My other favorite meal is a breakfast dish that I make in a crockpot which I have to be careful with because of my diabetes is...
OK, this is silly. Good morning! And... No cats. OK. No cords to be yanked out (hah!). No Hubby dropping a glass of water and it getting on the laptop. It's... safe... ??? (Hubby tripped and the water just *flew*... Dixie was underfoot.)***Feeling old today. Long story short? I'm getting old.So... Things I grew up knowing that people no longer bother to know or don't learn or are considered...