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Post by steev on Jul 18, 2012 22:27:34 GMT -5
Just imagine how resounding the flop if one tried "summer" winter squash. As you say, edwin, more for us.
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Post by mayz on Jul 19, 2012 5:43:56 GMT -5
Change the habits, takes time
and the tomatoes are an example of this. It takes nearly 200 years before the occidental taste accepts this new vegetable... and now that's one of the most grown.
the fruit of actinidia is an another example. During its introduction in Europe, it was regarded as a powerful allergen...
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Post by 12540dumont on Jul 19, 2012 22:09:42 GMT -5
What I love is sending out something new, like spaghetti squash. Floricole sent me these. (Thank you). The first year I sent them out to the CSA, several folks said they had never tried them before. One woman wrote to me to say it's their new favorite vege. Edwin, the first year I did patty pans, no one really knew what to do with them. I flooded them with recipes. At the farmer's market, I grilled them up with garlic. Couldn't serve them, but man folks lined up to take them home. (Anything sauteed with garlic or onions will knock 'em dead). Leo says frying onions is an old carnival trick to make folks buy food. Attachments:
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Post by steev on Jul 20, 2012 2:02:30 GMT -5
Frying onions and garlic will make people buy newsprint. Hell, even I'd eat newsprint sauteed with onions and garlic. It's just roughage, but damned tasty, that way!
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Post by oxbowfarm on Sept 22, 2012 5:55:48 GMT -5
Well it turns out that the acceptance of the Hidabeni turnips is a little slow, although they are selling. But I end up bringing back quite a few of them every market. It's OK, they are an eye catching scarlet/hot pink on the table if you keep them spritzed with water regularly and make people stop and take a look at the rest of the stand. So what to do with all the extra turnips? How about neon pink sauerruben?   |
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Post by ferdzy on Sept 22, 2012 6:21:48 GMT -5
Oxbow, looks good! There is also a common middle-eastern pickled turnip called Torshi Lift. (Means, uh, pickled turnip.) Usually they put one piece of beet into a jar of them to turn them neon pink. But all you would have to do with these is not peel them.
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Post by raymondo on Sept 22, 2012 16:22:32 GMT -5
Excellent idea oxbow. I love pickled cabbagey things - sauerkraut, kimchi etc. That sauerruben looks great.
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Post by 12540dumont on Sept 23, 2012 21:24:07 GMT -5
Oxbow, I gotta get some of those seeds. This year I made a cake with Sauerkraut. It was OMG so good. Everyone thought it was coconut in the cake ;D
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Post by steev on Sept 23, 2012 22:26:49 GMT -5
Sauerkraut "coconut" cake; Depression cooking is coming back. Personally, I really like canned-tomato cake with raisins and sour-cream icing.
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