Z^2 (zoofussa) wrote in veggies_r_us,

Zucchini and collards and fennel, oh my!

So here's the latest on my vegetable musings:

I've been experimenting with squash the past week. I found a local farmer's market (that is kind of inconvenient to go to on a regular basis, unfortunately, because it was great) and got a huge pile of them- zucchini, yellow, and the ones that are like green and white striped but I don't know what they are called.

I tried several ways of roasting them, one of which involved broiling them with Parmesan that ended up with underdone squash and burnt cheese. The broiler and I don't mix, never have. Anyway, after salting and wedging and roasting and doing all of that, for me (and my crappy oven) I found the simplest way to make them is still my favorite:

I slice them about 1/4-1/2 inch thick, spray with a little olive oil from the Misto, salt and pepper them, and roast on a cookie sheet for about 20 minutes at 375. If I cook them longer they turn very soggy and this way they cook pretty evenly. After I pull them from the oven, I give them a little drizzle of balsamic vinegar and a sprinkle of grated Parmesan. Super yummy. Zoe refuses to eat it for some reason, but Zach gobbles them up.

I also got some AMAZING sugar snap peas that I never got to cook because I ate the whole bag right from the fridge, and I had my first experience shelling my own English peas. It's amazing the difference in quality of the farmer's market produce.

Today was the first day I got a box of produce from the CSA. It looks pretty good. I feel so crunchy doing this, lol (and I am so not a granola person although I aspire to it.) I got the following:

broccoli, lettuce, strawberries, an avocado, carrots, flat leaf parsley, fennel, beets, and collards. Some of these veggies are totally foreign to me.

No idea how to make beets but I found a couple of recipes to try. The beets do not include the greens.

I'm concerned about the fennel since I don't like anise/licorice tastes. I will try it but my expectations are low.

I tried some of the collards tonight. I chopped them, steamed them for about 15 minutes, added some balsamic vinegar, salt and pepper, and a splash of lemon juice. MAN those are strong tasting. I'm not sure I would do it that way again. I know the traditional southern way of cooking involves slow cooking for hours- does that remove some of that bitter/in your face-ness?
  • Post a new comment


    default userpic