In the Northeast US around Philly (I don't know about anywhere else) the grocery stores sell peppers called only "long hots" or "Italian long hots." They are pretty great for all kinds of purposes. They aren't actually really hot by my standards, but they are tasty, cheap, easy to use, and do have a bit of heat if you don't clean out the seeds. I'd like to grow some in the garden this year, but from the googling I've done people seem to be unclear about what pepper exactly this is. [more inside]
I am a longtime vegan who hates raw vegetables. Can you give me some blended juice and/or smoothie recipes that minimize the vegetal taste as much as possible without forgoing fresh veg altogether? Difficulty level: No celery, please, I cannot bear the idea of eating or drinking celery in this lifetime. [more inside]
I've planted a few vegetables in containers outside (I'm in NY if that matters). I used sta-green potting soil, which claims to have up to 9 months of slow release fertilizer. I bought some miracle-gro liquid fertilizer, but I'm not sure if that would be too much in addition to what's in the potting mix? If not, when would you suggest to start adding the miracle gro? [more inside]
Like most everyone else, I'm trying to incorporate more vegetables into my diet. I'm specifically looking to expand my repertoire of low-effort vegetable side dishes based on inexpensive produce of the sort your mother/grandmother is familiar with (carrots, celery, cabbage, zucchini, onions, etc.). I've got no qualms about frozen or canned produce in theory and so would welcome ideas that make the most of those options. Salad/slaw ideas are also welcome. [more inside]
I have been partially successful at clean eating over the past few weeks. Recent organic veg deliveries have left me with an overload of broccoli, carrots and peppers. Sadly, I cannot stand soups of any variety and have had enough of tomato-based dishes. What can I cook that will not bore me to death after two portions of it? I can be convinced to add meat to if it will make it delicious. Bonus points if it can be frozen or transported and reheated easily for work lunches. Thanks in advance!
We moved into our new home (Bloomfield, NJ) last May and inherited a beautiful garden from the previous owner that we did nothing to maintain. [more inside]
I want to make a food-producing container garden on our (rented) apartment's small balcony. The good news: the balcony gets tons of sun. The bad news: the usable footprint is about 6'x6' and 6' of vertical space. What can I do to grow the most vegetables in this space? [more inside]
I'm more of an omnivore than a vegetarian, but I notice a difference in the quality of my bowel movements when my diet gets more leafy vegetable and whole-grain heavy. It gets in the way of my lifestyle sometimes. I'm wondering if anyone has had similar experiences. [more inside]
I'm finding gamification working on my exercise. But what about my diet? [more inside]
Hokkaido variety kabocha squash. I cut it in chunks and steamed it -- with the intention of eating it plain. It has lovely sweet chestnut flavor. But so dry and crumbley, like stale cake. Any suggestions on how I can repurpose this steamed squash? If I make soup, will the dry crumbles melt into the broth and make a smooth soup? Or I could mix it with mashed sweet potatoes. But again, I hope for a smooth texture without dry crumbles. Tools: I have only a standard blender. And a manual potato masher.
I'm making a fridge clearing chicken curry tomorrow (generic type, spices, coconut milk, peanut oil and ghee, carrots and onion and peas and whatever ends of greens or stay tomato we have) and I was wondering what I could do to dress it up? Stuff like grinding and roasting whole spices or adding toasted nuts. Things you could do if you wanted an easy fridge-clearing curry recipe but also had some time to refine and fuss over the little touches. [more inside]
Particularly veggies tomorrow (Sunday farmers market?). But also anything else noteworthy. We've found Trader Joe's, but are somewhat spoiled by local grown veg + fruit in Chile (freshness, variety and price (although tbh price isn't actually a problem, finance wise, it's just, my god how can one tomato cost a dollar...?))
If I buy a freshly-juiced juice (i.e. I place my order, watch them extract the juice from the fruit and vegetables, and then receive the juice), is it necessary to consume the juice immediately to gain whatever health benefits are coming my way? If I take the juice back to my office and put it in the fridge for a couple of hours, before retrieving it, giving it a stir, and drinking it, am I missing out on the optimal juice experience?
I need more ideas for cooked vegetable dishes. Ideally it would include a lot of vegetables and a little bit of meat. [more inside]
I have a craving for salads with marinated or quick-pickled vegetables. You know, where the vegetables end of kind of soft and vinegary and yummy. I'm having a hard time finding anything that sounds really good and properly explanatory online. Please give me your recipes, links, or just your pickled-salads-101 if you're in the know!
Will frozen veggies and rice work with higher-end rice cookers? [more inside]
I am not a vegan or a vegetarian, but I would like to increase my consumption of plants. As such, I'm looking for practical vegetarian cookbooks. I don't want complex recipes that take hours of prep, I want practicality. My favorite cookbooks are The Joy of Cooking and How to Cook Everything. Is Bittman's How to Cook Everything Vegetarian a good option?
My daughter needs to increase her vegetable intake, but refuses to eat most veggies. What recipes will allow us to disguise her vegetables in other foods? [more inside]
This is my fifth year troubleshooting a balcony garden, but I always end up with either a jungle (where there's no longer any space to enjoy sitting at my small bistro table), or the plants just poop out because they can't handle the intense sunlight in the latter portion of the day. [more inside]
Is there any good reason why I can't grow tomatoes in area with grass? Snowflakes inside.... [more inside]
Somehow, we're in a rut on dinner vegetables that our little guy will also like. Our staples are green beans, broccoli, brussel sprouts, and asparagus, though he doesn't like asparagus too often. Salad greens are still not to his liking. How can we bring some variety to our dinner greens? What are other good greens, and how can we quickly prepare them, or prepare on the weekend and store for the week? [more inside]
I'd like to eat more vegetables. Difficulty level: I want to avoid prep (peeling, chopping, cooking) as much as humanly possible. On the plus side, I am happy to just eat things unpeeled, bite into a whole tomato/cucumber/whatever, and eat the veggies raw. Which veggies are edible/delicious given those criteria? [more inside]
When I make have five to seven servings of veg a day, I feel great and lose weight, regardless of whatever other rich foods come my way. Standbys now are roasted cauliflower, broccoli and asparagus. These all reheat well (and are great straight out of the fridge) but I'd like to expand the options. [more inside]
I'm looking for bulk sources of lactobacilli to use in fermenting vegetables, specifically L. plantarum, L. mesenteroides, and P. acidilactici -- help me science? [more inside]
For the food challenged: How do I learn to plan for and cook deadly simple nutritious meals for 1 adult + 1 baby child? Recipes, advice, pointers all welcome. [more inside]
Hello, We had some "off the vine" tomatoes we bought at the store and I was cleaning them with water and wiped them with a paper towel and noticed a yellowish stain on the paper towel. I wiped very well, then rinsed and finally the new paper towel I used was clean. What do you think this is? Is it tomato tar?
My fridge is starting to bulge open with the sheer amount of produce I'm accumulating from my weekly farm box. Please help me come up with ideas to use some of it! Seeking ideas specifically for 1) beets 2) zucchini/summer squash and 3) fennel (possibly looking for help modifying a potato gratin recipe). More inside! [more inside]
Give me your crunchy, your cool, your refreshing flavors yearning to breathe free. Favorite dinner salad recipes and ideas, please? [more inside]
I asked this question a couple weeks ago. Nothing is growing, although I have been watering faithfully every day. The tomato starts don't look particularly happy either, and the dill, oregano, and pepper starts have died (though the basil, sage, and cilantro look ok). [more inside]
Getting a very belated start on planting my garden. Raised beds, zone 8, vegetables. What seeds can I plant this late, and what kinds of starts should I get? [more inside]
A volunteer squash has appeared in my vegetable garden. Is it safe to eat? The only squash I've grown in the garden has been zucchini and cucumber and this looks like neither. The plant is more of a long vine instead of a starburst vine like a regular zucchini. [more inside]
We're looking to switch to a new CSA this year, after a few years of using Nash's Organic Produce. Looking for recommendations, and reviews of a few specific ones that we're interested in. Snowflakes inside! [more inside]
I live in an apartment and am thinking about growing vegetables in containers, not sure where to start! [more inside]
We've just started renting a house, so we can grow delicious things to eat! However, I need to unpack (and write, and cook, and teach, and...) rather than garden. I am willing to throw a certain amount of money at this problem. What should I look for at garden stores? [more inside]
I have a question regarding nutrition and vegetable intake that the internet has so far been unable to answer. I need an Idiot's Guide to eating the fewest amount of vegetables possible while still getting what vegetables have to offer. Are you willing and able to guide this idiot? [more inside]
I am a complete novice to gardening but would like to start a vegetable garden for this spring/summer. I work a low income job so I need to do things on the cheap. I'm looking for suggestions or tips I haven't read online. [more inside]
I need a really good vegetable side dish. Twist: Middle Eastern. [more inside]
Last year, we finally were able to plant a vegetable garden. I think we were pretty successful, but it was all very haphazard and I want to improve our game this year. I'm looking for some quality resources and general tips and tricks to get more out of our space. [more inside]
I love cooking, but it's been a while since I've cooked on a regular basis (besides throwing together ingredients for salads and pastas) and even longer since I put together a proper meal with courses. I'm a pretty decent cook (and I have a list of favorite blogs, like Smitten Kitchen and 101 Cookbooks) but nothing's clicking, and I want recipes that are complicated and fun and delicious for a change of pace! And so I turn to you, AskMetafilter: help me find awesome, vegetarian, delicious, adventurous dishes to usher in 2014. [more inside]
The boyfriend and I will be attending a holiday dinner with his brother, who professes to hate all plant-based food except grains, rice, and potatoes. He has thrown down the gauntlet and asked us all to produce a vegetable based dish that he will actually enjoy. Please save us from defeat by sharing your most delicious vegetable and fruit-based dishes. Main meals, side dishes, appetizers, and desserts all welcome, and the dish can include other food groups, as long as the fruit or vegetable is prominent.
Comforting, hearty vegetable recpies OR good veggie snacks for carrying around with me Difficulty level: Low starch vegetables only please [more inside]
Recommendations for fish recipes that include a carbohydrate and a substantial vegetable component? Alternatively, what are your favourite vegetable side dishes/pairings for fish? [more inside]
We get a lot of kale from our CSA, and we pretty much know it's headed for the compost. Have tried many recipes that turn out nasty -- kale chips that won't dry, sauteed kale that's too bitter to choke down, etc. -- and have yet to find anything that gets us excited to use this vegetable, no matter how healthy. (Yes, I do make some green shakes, but one bunch in the freezer can fuel me for a year on that front! We have 3-4 bunches in the fridge right now.) I should say that the one exception was a recipe called "Carolina kale," which involves some stewed tomatoes and cumin, but our experience after making it a few times is that we love it on day 1 but then never want to touch the leftovers, so then that feels like a waste too. So, metafites, convince me that kale is fit for human consumption! wow me with your best, genuinely delicious, kale recipes, before it's compost time again!
Foodies of MeFi: I need new side dishes to make for taco night! Difficulty: vegetables, but not corn, beans, green salad, or squash. [more inside]
Can we still eat it? The vegetables, I mean. [more inside]
What are your favorite recipes that fulfill the following criteria: low in carbohydrates, lots of good fats, medium to generous on the fiber, and filling/hearty? I'm thinking veggies, soups, and sides, mostly, since that's where my recipe book is weakest. [more inside]
What are some savory vegetables that can be prepared like sweet fruit? And vice versa? [more inside]
There has got to be a better way to deal with winter squashes than the hacking/swearing/brute-force method I'm using right now. What is it? [more inside]
What recipes do you have for the leftover pulp from a juicer? [more inside]
Office full of "Why no, I didn't see any baby carrots in there *crunch crunch gulp*" fridge thieves. I can lock food at my desk, but I want FRESH fruit and veg, not just peanuts and raisins! [more inside]