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Well that was a fun 2 hrs since posting about parsnips - got a phonecall to say there was a raging torrent of water (snowmelt from rapid thaw) running from top road's overflowing ditches down drive into garden, which is sunken - fills up lke a swimming pool & was lapping at conservatory door. Cellar an inch deep from groundwater. Anyway - floodboards, floodsacs etc deployed, turnaways & drains unblocked, is easing off.
Come back to find no-one has mentioned good old garden peas!! what the hell?! unbelievable Geoff! Yummy, versatile, raw or cooked, sprouted, mushy, curried, soup or souped up, protein as well well as vits & mins - what's not to love?!
Sorry to hear of your plight. Hope all is ok now. The pea is of course on most plates, but not the favourite.
Is the correct answer....grated in salads or fresh just eaten like an apple. Roasted, pickled...boiled and sliced in a cheese and salad cream sandwich. Also juiced great for the blood...in short a good honest British vegetable...
"They break our legs and tell us to be grateful when they offer us crutches."
That sounds delish. The French do something similar in a pot au feu, basically a massive boiled dumpling. Can't beat a bit of suet :)
Wannabe food critique Jake_ITFC has either expressed a desire to come round and try a pudding or it was mentioned and hasn't happened yet, I can't remember. I think the latter.
Or was it someone else?
Jake?
“Hello, I'm your MP. Actually I'm not. I'm your candidate. Gosh.”
Boris Johnson canvassing in Henley, 2005.
Not seen them mentioned, but a shout out for peppers. Very versatile, crunchy and lovely, in a range of colours.
Broccoli is very good for the brain, and beetroot is great for energy, with a lovely earthy taste (no I don't mean the rubbish that's sealed in plastic with vinegar all over it).
Also a shout out to the humble radish. Crunchy, nutty and very easy to grow,
And so as the loose-bowelled pigeon of time swoops low over the unsuspecting tourist of destiny, and the flatulent skunk of fate wanders into the air-conditioning system of eternity, I notice it's the end of the show
Absolutely, easy to grow and such a great green...only problem being the cabbage whites go feckin mental for the stuff & will somehow find their way in to pretty much any fine netting. Another shout out for chard, stalks and all, again grows like the clappers and beats the pants off spinach in the taste department...stir fried...with garlic...roll on the summer!!!
Absolutely, easy to grow and such a great green...only problem being the cabbage whites go feckin mental for the stuff & will somehow find their way in to pretty much any fine netting. Another shout out for chard, stalks and all, again grows like the clappers and beats the pants off spinach in the taste department...stir fried...with garlic...roll on the summer!!!
[Post edited 24 Feb 2020 18:06]
also - turnip tops. well turnips generally but the tops make a great pasta sauce.
And so as the loose-bowelled pigeon of time swoops low over the unsuspecting tourist of destiny, and the flatulent skunk of fate wanders into the air-conditioning system of eternity, I notice it's the end of the show
*When my mate, the Pompey obsessed poster Ash1987 (who makes me look like Heston Blumenthal and Rommers look like a 5 gold star McDonalds employee), heard I was eating baby corn he asked, apparently in all seriousness, "why not have adult corn? Why have a baby portion?".
Anyone tried celtuce? It's a type of lettuce I grew for first time last summer; it has a massively long stalk that tastes a bit like celeriac, and that's the bit to focus on for eating (raw or cooked). However, the leaves are v. nice too. Easy to grow & tasty.
Absolutely, easy to grow and such a great green...only problem being the cabbage whites go feckin mental for the stuff & will somehow find their way in to pretty much any fine netting. Another shout out for chard, stalks and all, again grows like the clappers and beats the pants off spinach in the taste department...stir fried...with garlic...roll on the summer!!!
[Post edited 24 Feb 2020 18:06]
Growing certain pungent herbs nearby should work - look it up
and why you the hillbillys across the pond called Herbs 'erbs' ?
did they have a president called ebert Hoover or animals known as erbivores ?
I would like to be in the presence of one of this cretins when they mispronounce the word so I could give their face a good slap
Glad to see this thread as the worst vegetable thread was getting me annoyed. I realize that I like everything on this thread and hate all the worst veg suggestions on the other.
I now know I must be pansexual when it comes to vegetables. Anyone else out there or am I waving this cabbage leaf alone?
If you do bother then the raw (halved) sprout could just be popped into some boiling salted water for a few moments - but not long. A quick blanch.
Reason being they're not going to be in the pan long enough to soften otherwise. So choice of firmness is up to you but obviously too soft and they lose texture and also fall apart when you stir them about in the pan.
Do the pancetta to your liking first and there should be enough fat from those to only need to add a little butter. Place sprouts flat side down and get a bit of colour.
Add a little wine and cook off half the liquid - not too much; you want plenty left to down with dinner!
A splash of double cream will mix with the wine left to make just enough to give the sprouts a coating. You don't want them swimming.
Edit: season as you wish! I like plenty of black pepper but then I like that in almost everything.
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