Ask MetaFilter questions tagged with vegetables

I ♥ cukes.

halogen — Tue, 08 Dec 2009 15:36:48 -0800

Seattle indoor gardening: are there any reasons why I shouldn't grow cucumbers in my bedroom this winter? I just moved to an apartment with a large-ish balcony, and can't wait to acquire some planters with herbs and vegetables. However, considering that winter hasn't even started yet, they wouldn't get much of a survival chance outside.

My bedroom has floor-to-ceiling, wall-to-wall windows that face West. No-one spends time there during the day. The temperature is usually at 65°F/18°C during the day and overnight and 69°F/20°F in the evening when we are home. I've been thinking of picking up a couple of Earthboxes and then planting Persian cucumber seeds in them (as well as some herbs). Then, in the spring, I would presumably be setting the planters outside on the balcony and growing, well, whatever.

Potential problems that I can picture are raised humidity in the bedroom (which should be fine, my skin could certainly benefit from it) and the plants being too cold.

Have you attempted anything like this? Could I count on a harvest in a couple of months?

Help Me Make My Salads Less Lame

jason's_planet — Tue, 17 Nov 2009 10:34:17 -0800

How do I make my salads less lame? Hello. My name is Jason and my salads are painfully dull. Every day, usually with dinner, I throw together some spinach, a tomato and half of an avocado.

Ho-fucking-hum.

I attribute my utter lack of salad inspiration to my utilitarian view of the dish -- that they're just vitamin pills that you eat with a fork. But I know that there's more to making salads than that, that they can be bona fide examples of culinary artistry as well.

So what are some good salad recipes -- or salad-making principles -- that would help me get out of this rut? Bonus points for salads that draw upon a wide range of vegetables, as I've heard that such variety is not only pleasing to the palate but also great for one's health.

Many thanks in advance.

Alternative to tomato for vegetarian stew base.

piratebowling — Mon, 09 Nov 2009 09:23:40 -0800

I have a loose vegetarian stew recipe that I have made up that is wonderful in the sense that it is flexible and quick. It does have one constant, in that it has a tomato base. What can I sub the tomato content with? The recipe usually involves sauteing up some garlic or onions, throwing in a can of chopped or crushed tomatoes (pre-seasoned, or unseasoned) adding in a couple cups of legumes (chickpeas or lentils usually) then whatever veggies I feel like (squash, broccoli, mushrooms, kale, spinach, whatever I have around or feel like). I then serve it over cous-cous or some other starch. I find it fairly no-fuss and filling. I also like that I can play around with veggie and spice combos. However, the constant of the tomato base is beginning to bore me. What else could I put in there to sauce it up a bit and tie all the veggies and legumes together into a nice stew goodness?

recipes for a non-vegetable/fruit eater

Busy Old Fool — Tue, 03 Nov 2009 06:30:20 -0800

Friends are coming to dinner and I'm relishing the challenge of finding a recipe that will satisfy the picky eater who doesn't like any vegetables. Can you help? I'm not vegetarian, but I love vegetables and, when cooking for myself, frequently go weeks without meat.

However, among the friends who will be coming to dinner soon is one who detests vegetables and legumes of any sort. If they're minced up and unrecognizable (like onions in a sauce), it's OK. He likes meat, cheese, bread, potatoes, rice, pasta.

I have a mental block, because almost everything I can think of has some sort of vegetable component. Bobotie, curry, Thai dishes, moussaka... I'm sure there are loads of things that will suit him without just defaulting to meat with veg on the side which he can't have. (That's what has been served at other dinners he's attended and I'd like to do something a bit different.)

Any ideas?

Low maintenance vegetable eating

Salamandrous — Thu, 27 Aug 2009 10:12:27 -0800

What's the laziest way to eat enough vegetables? Preferably also at the nexus of tasty/palatable and cheap. Easy includes not having to worry about wilting, minimal preparation (washing, chopping, etc) and clean up, maximum portability. I like vegetables and am happy to eat them in almost any form when the prep and clean up are taken care of for me, but I have no patience for preparing them.

I'm happy to spend some money on this but not too much.

Would 3 cans of v8 a day really do it? What about the spinach potato dish on rice from the Pakistani take-out place near work - how much spinach is enough vegetables for the day? Is spinach more efficient than okra? Or a shake/smoothie that I can buy (ie not prepare for myself) - what would give me enough for a day when I'm otherwise not eating anything green or greenish? (There's a place near me that sells these, what combination/density of veggies is best?) How far would a can of peas at work every day get me? Other suggestions? I know I can buy a can of spinach/collard greens/turnip greens, but that by itself is not super fun for me to eat. (Peas with salt are fine).

No cooking is ideal, but I do have a microwave at work and am on decent terms with my toaster oven at home. I'd rather have ways to do one big vegetable consumption activity per day, even as its own whole meal, instead of having to do side dishes with meals.

Thank you!

Produce poems?

bubukaba — Fri, 26 Jun 2009 13:27:26 -0800

I'm looking for poems about food, especially fruits and vegetables. Anything from the lowest doggerel to the highest verse.

I know about this thread from last year, but I'm hoping for a broader selection (I don't care if it's not in the public domain) and a more specific focus (fruits and veggies).

But I love snap peas :(

downing street memo — Wed, 24 Jun 2009 10:06:48 -0800

Recently, after eating raw sugar snap peas, I've been getting tender spots on my lips and my throat gets dry and slightly sore. It goes away after a half hour or so. What is this? An allergy?

Lettuce out!

mkb — Mon, 15 Jun 2009 12:28:05 -0800

I joined a CSA program for the summer and or first pickup has so much lettuce I don't think I cold possibly eat it all this week. What can I do with it besides make salads and put it in sandwiches? Preserving counts! I just don't want to waste anything.

Tomato Plant Identification

jabberjaw — Fri, 29 May 2009 15:24:22 -0800

I found some tomato plants growing wild in my back yard in February. I transplanted them to a safer location, and now one of them is about five feet tall (and going). Help me identify the tomato variety? I'm pretty sure it's a tomato plant, because it looks and smells like one. The tomato plant is not bushy at all. It grows in a single stalk going straight up, with leaf-branches coming off every six inches or so, and it has about three flower clusters. Here's a picture (it's rising above a beefsteak tomato bush I unwittingly planted too close to it). This tomato plant seems a little unusual, because most all other tomato plants I've seen grow kind of haphazardly, with branches and stalks kind of sprouting everywhere. The mystery plant one is a single, symmetric, organized stalk.

I first noticed the 'wild' tomato plants when they were about as tall as my finger, and almost mistook them for weeds. I've grown emotionally attached to them, and I'm very curious as to what kind of tomatoes this thing will sprout (if any; it has not begun making any fruit). Any help identifying them would be awesome. Thanks!

Moving up to the Grilling Big Leagues

boots77 — Thu, 07 May 2009 06:24:10 -0800

Summer time is here and my grill has been cleaned and is ready for use. I need some summer grilling recipes and ideas. Hurry, the grill is hot! I always tend to grill the traditional hamburgers and hotdogs, but this year I want to try to leave the amateur ranks and try other foods on the grill. All meat, fruit, and veggie ideas are sought! And in particular, what do you do to give them a good flavor (rubs, sauces, etc...) Thanks all and happy grilling!

Will my planter box kill me?

thinds66 — Wed, 29 Apr 2009 21:25:32 -0800

Is heat-treated kiln-dried lumber safe for a raised planter box that may house vegetables? I built a big planter box early this year out of some scrap (HT/KD) 2x8's. Initially, this was going to be home to some flowers to attract hummingbirds. My plan changed, the flowers are going on the deck, and now the big planter box is empty.

I know that pressure-treated lumber is filled with icky chemicals and is not for use around growing vegetables, but I'm not sure if heat-treated, kiln-dried lumber (HT/KD) is just as evil.

Can someone share their expertise in this?
Thanks!

Help me with my garden

lateriser — Wed, 29 Apr 2009 10:16:16 -0800

TexasvegetableGardenFilter: Ok..So i decided to build a garden box and i need help with what i should and shouldnt plant. I built a 3x8 garden box and is about a 1 1/2 ft deep, and would like to grow organic vegetables, what can i plant this weekend? I was hoping to grow a salsa garden..Onions, Tomatoes, Jalepenos, etc..What else?? How many plants is it capable of housing? Spacing between plants?? Never done this before and im really excited just need some advice to get started. Thanks!!! I live in Dallas, Tx.

Backyard Or Farmers' Market?

Rykey — Tue, 14 Apr 2009 06:03:41 -0800

Help a first-time vegetable gardener strategize what to grow versus what to keep buying at the farmers' market. We are excited about growing our own vegetables for the first time this year, but we also love supporting the farmers' markets in our city (Cincinnati). We'd like to figure out what's best (in terms of difficulty, cost-effectiveness, labor intensity, and quality) to grow in our own backyard, and what's best left to the farmers.

We enjoy all types of produce, are pretty good cooks, cook at least 5 dinners per week at home, and don't mind waiting for different vegetables to come into season locally. The main draw for us is the savings growing your own food brings, eating food that hasn't been sprayed/treated with chemicals, and still being part of a great community tradition (the farmers' market).

I guess an ideal situation would be growing the easiest, cheapest, and "best results" stuff at home, but buying what's tougher to grow (or grow cost-effectively) at the market. The growing conditions for Cincinnati, as well as the size of our garden plot (about 20x10), are also factors here.

Please help me learn to eat right!

dancestoblue — Mon, 06 Apr 2009 14:25:09 -0800

Food Question(s) -- Avocados / Pinto Beans / Brown Rice / Bananas / Kumquats / Mangoes / Olive Oil / Balsamic Vinegar / Eggs w/r/t organic or not, etc and etc I went to my doctor, he found potatoes and carrots mashed into my hair, he found some beans in my dang nose, he found corn in my ears, etc and etc. He stopped, looked at me, pronounced: "You're not eating right."

Anyways, I've been doing this whole Ashtanga deal and it's changed my life in any number of ways, one of the most notable being my diet IE I cannot eat garbage any more, if/when I DO eat garbage I suffer on the mat the next day, big time. Plus I don't WANT to eat garbage anymore - ice cream, candy bars, fried foods, etc and etc - whatever it was that I was feeding with that stuff is now being fed on the mat, which is actually sortof a miracle, if you were to ask me. Which of course you did not, but still.

So I'm buying all these good foods and eating them, peasant food essentially, rice and beans etc and etc, organic spinach and kale and carrots etc and etc, good guy eggs from chickens that actually have a life, blah blah blah. In no particular order, here are the questions about these foods that I have for you all:

Pinto beans and brown rice: I pay extra -- considerably extra -- to buy organic, mostly from Whole Foods (Whole Paychecks). I'm assuming that this is money well spent, as neither beans nor rice (ESP rice) have much protection against the garbage that farmers spray on them. Question 1: Is this money well spent?

Bananas and Avocados and Mangoes -- I do not buy these organic, as they have big-time husks, I've read that the gunk that's sprayed upon fruits/vegetables that have husks gets caught up in the husk and doesn't make it into my guts. (I do wash the heck out of the mangoes before cutting them open and eating the meat.) Question 2: Is this correct, do the toxins get caught in the husks of these fruits?

Olive Oil and Balsamic Vinegar -- Because these products come from olives and grapes, neither of which has much of a husk, I spend the extra bread -- which is considerable -- to buy these items organic. I eat a lot of olive oil and a lot of balsamic vinegar in salads and just anywhere else, love that sweet tang of balsamic vinegar in lots of foods. Question 3: Is this money well spent?

My condo complex have four kumquat trees full of ripe kumquats right now, they are sweet as can be, really good, one of them right next to where I often practice yoga, down on the river, great fun, eat and practice. But fact is that I do not know much about these little dudes, not having been raised where they grow. Question 4: Is it okay to eat the skin of kumquats? I pretty much chew all the fruit out of them, spit the seed and skins into the river -- am I losing vitamins and whatnot? Will I die or some such if I do eat the skins? Question 4a: Also -- mangoes; I am not supposed to eat the skin off these dudes either, correct? (I don't eat them, but I'm wondering...)

The kumquat trees are full to overflowing just now, I bet that using my ladder I could/can get five ten gallon buckets of fresh fruit off these trees, easy. Question 5: Can I put these up without them losing their nutritional value IE take the seeds out of them and freeze them? (Of course if the skins cannot be eaten there is no way that this is feasible.)

And the mangoes usually only come in twice a year, they're very inexpensive just now, and quite easy to get the husk off, so essentially the same question as prior except about mangoes this time. Question 6: Can mango fruit be frozen?

Huge sale on avocados this week, avocados bigger than baseballs for $0.90. Question 7: Can these be frozen well, or even refrigerated to keep them a while?

I am often deep hungry from this whole yoga thing, one of the things that works to stave that hunger is eggs, of which I eat just one heck of a lot of. 8 to 12 a day, some days 16. (I usually boil them and make an egg salad, olive oil balsamic vinegar onions slivered carrots etc and etc. Yeah yeah, I know, sounds like I'm a hog gut but I'm just flat hungry is all; YOU try a serious Ashtanga practice and then tell me if YOU'RE hungry. Hint: You will be.) If I eat 8 eggs I eat only 2 yolks, if 12 only 3 yolks; throwing the yolks away so as to not blow my heart out of my chest with cholesterol. Question 8: Am I OD'ing on too much egg protein here? (I'm mostly not eating meat, like at all, or fish, eating some walnuts and/or pecans for protein.) Also: Is three or five egg yolks a day too much bad-guy fat?

Last. I put some pinto beans into a pot of water on Saturday to soak prior to cooking, the pot has set on the stove top, I basically forgot it had anything in it, nice shiny covered pot sitting on the stove is all. I remembered about an hour ago, and now some of the dang beans are even sprouting, the water looks a tad murky, I don't want to die from eating grungy, scungy beans. Question 8: Can I cook and eat these gems or do I toss them? I'm assuming that I'd have to rinse them of course...

Long list there of questions there; I wish I knew how to make bullet points or numbered lists or what-have-you, but I don't -- sorry...

And now I've finished this list o' questions and my coffee and a dang mango (and that sucker was sweet -- man!) and headed now to the river to suffer creatively (ie practice Ashtanga) and eat a few kumquats.

Any help greatly appreciated.

Peace.

No, not the band.

Asparagirl — Thu, 02 Apr 2009 18:59:58 -0800

Vegetable gardener living in SoCal (zone 9) wants to try growing black-eyed peas (cowpeas) in big raised beds in the backyard this summer. Problem: being Yankee-born and raised, I have never grown, eaten, nor even seen black-eyed peas before, on the vine or off. Suggestions for backyard-worthy varieties, gardening tips, companion planting possibilities, and authentic recipes desired.

How do I start my own backyard garden?

lockestockbarrel — Sat, 21 Mar 2009 12:25:43 -0800

GreenThumbFilter: I'd like to start a garden in my backyard to grow some veggies and herbs and stuff -- like the Obamas' garden, but obviously at a lot smaller scale. How do I do this? I live in Matamoros, Mexico -- that's at the southernmost tip of Texas. I have a backyard area that gets pretty good sunlight and is completely fenced, so I don't have to worry about small animals getting in and ruining everything.

1. What should I plant? I'm mostly interested in stuff I can use in cooking, so vegetables and herbs. I also sorta want to plant a lime tree or banana tree or something -- is that difficult to do / care for?

2. From what I understand, I have to start the seeds in little egg containers and then transfer them outside. What soil do I use in the egg containers? Do I put them in direct or indirect sunlight?

3. For composting -- what do I need to exclude other than dairy? Do I need earthworms or anything? Can I chuck everything in a big plastic bin outside and let the magic happen? How do I know when it's ready?

4. I'd like to grow these things organically. Do I need to do anything special to replace whatever pesticides one normally uses?

5. Are there any good online resources for this kinda thing?

Thanks everyone!

Foraging for yummies

mudpuppie — Tue, 24 Feb 2009 11:44:37 -0800

What can I forage (for)? Aside from mushrooms, which I'm not quite comfortable identifying on my own, what kind of edible flora can I search out in Northern California, when, and where? Fiddleheads? Wild ramps? Wild asparagus? (I guess the latter is a longshot, since it doesn't appear to grow out here.)

Am familiar with wild fennel and jerusalem artichokes, so I've got those covered.

I'm in Davis and am willing to drive two hours or so.

Thanks!

Is it safe to buy fresh vegetables at the Asian grocery store?

roaring beast — Thu, 29 Jan 2009 22:00:39 -0800

Is it safe to buy fresh vegetables at the Asian grocery store? I am not a health nut or anything, and I don't normally demand the purest organic produce, but I am just wondering if it is safe to eat the produce from the local Asian market. It is always cheaper and fresher than the normal supermarkets, but I have qualms about where it comes from and how it has been grown. Not that I know where the other produce comes from either, but it just seems like it has gone under more safety checks.

I am not particularly worried about the salmonella outbreaks or anything, just wary about not knowing what type of chemicals or pesticides might have been used to grow it.

It's lime green and the size of my head: how do I cook it?

libraryhead — Fri, 23 Jan 2009 13:16:17 -0800

I just bought home an enormous head of broccoflower. How should I prepare it? The physical configuration is more like cauliflower than broccoli, and I'm told the taste is somewhere between the two. My husband is not a huge fan of cauliflower (though he loves broccoli--go figure), so I'm looking for something a bit more nuanced than simply roasting it. I'd prefer to make it part of a main course for dinner than simply a side or a soup. Assume a full kitchen of equipment and spices.

Chili When It's Chilly

netbros — Thu, 22 Jan 2009 21:19:44 -0800

I'm going to make a pot of chili tomorrow. Besides the usual kidney beans, tomato schtuff, burger and trinity, what do you like to put in yours to liven things up? I'm going to the grocery before I start, so please help me out with some favorite ingredients and recipes. Thanks in advance for your assistance.

CSA shopping in Chapel Hill

amtho — Sun, 11 Jan 2009 10:17:38 -0800

CSA recommendation in Chapel Hill/Carrboro/Durham, NC? We're considering buying a share in a local CSA. Looking through the localharvest.org site, I managed to narrow down the choices to about six. Can anyone specifically recommend or derecommend any of these, or any others?

Our criteria include lots of yummy vegetables, dependable, prefer Saturday morning pickup, emphasis on green veggies over starchy veggies, and if possible some control over what we get (although I realize that's not normal).

Current front runners:

Coon Rock Farm

Eco Farm (Chapel Hill)

Lee Farm Produce

Maple Spring Gardens

Timberwood Organics

Genesis Farm (not sure if they're still in the CSA business

Thanks; I know it's kind of a long shot that anyone has relevant experience, but if you do that would be very nice.

Help turn me orange.

arianell — Wed, 07 Jan 2009 16:53:24 -0800

Give me your best sweet potato recipes! I'm on a huge sweet potato kick lately. Mostly I've just been sticking to baked or simple roasted sweet potatoes. But I'm ready to branch out.

I prefer savory preparations to desserts. Health and ease of preparation are not concerns of mine.

Thanks!

Grey Water on Veggies and Illness Transmission

Tsisqua47 — Tue, 06 Jan 2009 14:05:38 -0800

My husband used old grey water (daughter's bath water, a few days old) to water potted capsicum/pepper plants (with fruit) and tomato plants (not yet fruiting) and then came down with vomitting that night. I hope it is only a gastro-intestinal virus. It is clear that the grey water was old, and he should not have used it. That's not the question. My question is this: Do we have to cook all the fruit that are currently on the plants, even if they need a few more weeks to ripen? Say I pick all the fruit off now, then what about subsequent fruit? I was hoping to keep these pepper plants for a few years and we do like to eat the tomatoes and peppers raw in salads.

A taste of poison paradise?

gensubuser — Sat, 15 Nov 2008 22:04:20 -0800

How can I test my family's garden vegetables for nutrition/toxins? My father just finished canning 70 quarts of green beans. I like them (really) and I am glad that my kids may end up liking vegetables too through their consumption. But, seeing as how I grew up eating them and I will probably be dining on them occasionally for the next 10 (!) years, it might be nice to reassure myself that they are harmless at worst.

Is there a program or company somewhere that offers to test food or vegetables for harmful content and nutrition?

My veggies need a makeover

craichead — Thu, 13 Nov 2008 15:08:24 -0800

Help me jazz up my roasted vegetables! This time of year, I subsist largely on roasted vegetables. My "recipe" goes like this: chop up a red pepper, a yellow pepper, a couple of potatoes, a red onion, whatever squash I happen to have on hand, and a half an eggplant. Stick them in a roasting pan with some fresh rosemary. Pour some olive oil over the whole thing, mix it up, roast for an hour at 400 degrees F., and eat. I put this in sandwiches, in burritos, eat it over rice, etc. It's easy and it's yummy. It's also getting a little boring. Can anyone think of some good things to add to my roasted vegetables to make them even more delicious and exciting?