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| Author |
Message |
| 25 new of 74 responses total. |
keesan
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response 17 of 74:
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Jul 3 14:20 UTC 2002 |
None of the above ingredients other than basil are yet available at the
market except greenhouse grown tomato and cucumber. I will wai, and continue
being inventive with peas and Chinese cabbage and very small homegrown
carrots.
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cmcgee
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response 18 of 74:
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Jul 3 14:21 UTC 2002 |
The Gaspacho recipe was given to me by Bob Parnes, an historic figure in
computing.
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cmcgee
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response 19 of 74:
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Jul 3 14:25 UTC 2002 |
In all the grocery stores I use, the ingredients are available. Most of them
are shipped from parts of the country that are further south than Michigan,
and are not greenhouse-grown vegetables. Most of the ingredients are on sale
at reduced prices on a regular basis. For everyone but Sindi they are cheap
and readily available.
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keesan
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response 20 of 74:
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Jul 3 17:42 UTC 2002 |
Sindi prefers not to buy food that has been shipped from out of state when
there is local food available to buy. We freeze or dry seasonal foods for
use in the winter, which helps keep the local farmers in business.
I got the impression that most food was shipped from California even in the
middle of the summer when it is available locally.
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glenda
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response 21 of 74:
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Jul 3 20:03 UTC 2002 |
Depends on where you shop. We shop at Hiller's, Whole Foods, People's Food
Co-op and Merchant of Vino all of which buy local when available.
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keesan
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response 22 of 74:
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Jul 4 01:27 UTC 2002 |
So what is available there now that is locally grown? Today we froze a lot
of snap peas that I got from someone who had sold all her other vegetables
and wanted to go home so marked the price down and thanked me for buying all
9 pints of them. Three minutes microwave for a large covered glass bowl, dunk
in cold water for a few minutes, ziplock back, suck air out with a straw, seal
and freeze. Last week it was mustard greens.
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jaklumen
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response 23 of 74:
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Jul 4 11:11 UTC 2002 |
resp:16 Whatabout the olive oil? It's a must!
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cmcgee
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response 24 of 74:
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Jul 4 14:34 UTC 2002 |
I suppose you could substitute olive oil for the chicken stock. Or just
add it to taste.
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jaklumen
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response 25 of 74:
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Jul 5 07:37 UTC 2002 |
Yeah.. because.. isn't gazpacho good ol' sopa fria espanola? The
Spaniards love olive oil.. my mother has a Spanish recipe book that
called for American fruit salad to be drenched in it.
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orinoco
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response 26 of 74:
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Jul 5 21:14 UTC 2002 |
Hm. I'd thought Gazpacho was more Latin American than Spanish. Then again,
the recipe I've got uses olive oil too. I don't suppose it matters much where
it's from, as long as it tastes good.
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keesan
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response 27 of 74:
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Jul 5 22:37 UTC 2002 |
Last night I made something sort of like enchiladas. Microwaved onions
(refrigerated since this winter, sprouting), garlic (the good parts, local),
a few inches of a large parsnip (pulled this spring), a can of tomato sauce
(from Evelyn's Boutique, very local), some frozen tortillas from Kroger's (not
terribly local but they were in the freezer), dried tofu and dried shiitake
mushrooms (from a store north of the river, semilocal). Cook the first three
ingredients, then add the rest, and fresh local snap peas at the end.
Substitute for just about anything but the sauce maybe. Good cold too.
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slynne
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response 28 of 74:
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Jul 7 21:19 UTC 2002 |
I love things that are good cold this time of year!
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jaklumen
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response 29 of 74:
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Jul 8 06:51 UTC 2002 |
Root beer, watermelon, ice cream, berry pies, lemonade..
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slynne
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response 30 of 74:
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Jul 8 19:23 UTC 2002 |
Yup, I love all of those things :)
But, a lot of things one wouldnt think of as being good cold actually
are very good cold. *shrug*
Things like baked chicken, cooked veggies, rice, etc.
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cmcgee
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response 31 of 74:
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Jul 8 21:47 UTC 2002 |
Japanese and Korean cold summer noodles.
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jaklumen
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response 32 of 74:
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Jul 9 08:52 UTC 2002 |
Yep, baked chicken, cooked veggies (like broccoli with an Italian-style
dressing like Cheese Fantastico!), and rice; but also pizza, pork n
beans, baked beans...
I forgot potato salad, jello, green salad, sweet dinner rolls, pasta
salad, etc.
resp:31 Not sure if I've ever had, but it sounds delicious..
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void
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response 33 of 74:
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Jul 18 01:05 UTC 2002 |
Raw vegetables are good cold. Most cooked vegetables are icky when
cold.
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jaklumen
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response 34 of 74:
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Jul 18 07:57 UTC 2002 |
heh, well, cold cooked broccoli with that Italian-style dressing
(*like* Cheese Fantastico!) is great. Not especially fond of it
otherwise.
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slynne
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response 35 of 74:
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Jul 18 18:44 UTC 2002 |
Haha. I am weird that way. I dont really like raw broccoli (although I
dont hate it so I'll eat it) but I like cooked broccoli that has gone
cold. I like it better than hot cooked broccoli.
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lumen
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response 36 of 74:
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Aug 29 22:19 UTC 2005 |
To revive an old item (to anyone that's reading):
We tried out a watermelon gazpacho recipe in last Friday's Life-- it was
fab!
I'll post it if anyone's interested.
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mary
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response 37 of 74:
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Aug 30 01:14 UTC 2005 |
I'd like that recipe! Thanks.
Last night I grilled lemon and thyme marinated chicken thighs and served
it with, again, grilled corn on the cob. I wanted to put some broccoli
with it but steaming it felt, well, boring. So I sprinkled it with a
couple of tablespoons of water, drizzled on a teaspoon or two of toasted
sesame oil, and seasoned with salt and pepper. The broccoli was then
sealed in a foil packet and tossed on the hot grill for maybe 4 minutes on
each side. Man, did it work.
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furs
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response 38 of 74:
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Aug 30 09:49 UTC 2005 |
I'll be right over. Sounds awesome. :)
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jadecat
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response 39 of 74:
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Aug 30 16:00 UTC 2005 |
Yeah, that sounds really great. I've been trying to come up with some
more creative ways of serving veggies.
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lumen
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response 40 of 74:
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Sep 2 06:19 UTC 2005 |
Here it is, Mary:
Tyler Florence's Watermelon Gazpacho
Preparation time: 20 minutes
Serves: 6
Ingredients: 6 large tomatoes, chopped
8 ounces fresh watermelon, seeded and cubed
1 serrano chili
2 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
2 tablespoons red onion, minced
1 cucumber, seeded and minced
2 tablespoons fresh dill minced, plus more for garnish
salt and freshly ground black pepper
1/4 cup crumbled feta cheese
Puree tomatoes, watermelon, and chili in a blender.
Add vinegar and olive oil; pulse.
Fold in onion, cucumber and dill.
Sprinkle on salt and pepper to taste.
Pour into shot glasses (or small bowls) and garnish with extra dill and
feta.
Serve at room temperature.
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mary
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response 41 of 74:
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Sep 2 10:31 UTC 2005 |
Thanks!
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