Farm stand-inspired recipe sharing

redheadbride15 · July 2015

We signed up for a farm share this year in an attempt to eat more healthy foods. I love to cook and have been having tons of fun with this, but there are a few veggies I keep getting that I have a limited repertoire for and I'm running out of ideas.

So, tell me your favorite things to do with:
Eggplant
Fennel
Broccoli
Cabbage
Cucumbers

ETA: I'm happy to share my recipes too! Just name your vegetable challenge.

novella1186 · July 2015

For cucumbers, I slice them and put them on a regular salad,

or put them in a food processor to make tzatziki sauce (which is good on lots of different stuff but I extra love it on lamb burgers),

or make a cucumber salad with mint, red onion, feta, and I think there's another thing that goes in it?

or put them in a pita with tomato, spinach, red onion, hummus, and grilled chicken,

or put some slices in water to make it taste extra good

or slice it longways and wrap a thin slice around the inside of a cocktail glass, fill with ice, and make a super fresh gin and tonic

I'm not as creative with the other stuff. With broccoli I either eat it raw with dip or steam it and if I'm feeling extra ambitious I'll put a little melted butter and dill on it. That's about it. But I've had a few different kinds of broccoli salad (that other people made) that I really liked.

For eggplant: grill it, make eggplant Parmesan, or batter and fry eggplant medallions. That's all I got.

ETF words (twice)

littlemushroom · July 2015

Cucumbers: I make the pickled cucumbers from Ted Allen found at the following link. They are soooo yummy and my DH and I eat bowls of them at a time. http://www.foodnetwork.com/recipes/ted-allen/thai-beef-skewers-with-pickled-cucumbers-recipe.htmlhtml

Broccoli: I toss the florets in some oil, salt, pepper, garlic and onion powder then roast in the oven at 400 until it gets all crispy around the edges. I also chop it into florets and add it to the chinese-type dishes I make like general chicken or pork teriyaki.

Cabbage: I do corned beef and cabbage in the crock pot (using this recipe: http://www.food.com/recipe/corned-beef-and-cabbage-crock-pot-57299 ) or I shred it super fine and make coleslaw. My husband also loves deconstructed cabbage rolls.

Not a fan of eggplant or fennel, so I can't help with those.

redheadbride15 · July 2015

novella1186 said:

For cucumbers, I slice them and put them on a regular salad,
or put them in a food processor to make tzatziki sauce (which is good on lots of different stuff but I extra love it on lamb burgers),
or make a cucumber salad with mint, red onion, feta, and I think there's another thing that goes in it?
or put them in a pita with tomato, spinach, red onion, hummus, and grilled chicken,
or put some slices in water to make it taste extra good
or slice it longways and wrap a thin slice around the inside of a cocktail glass, fill with ice, and make a super fresh gin and tonic

I'm not as creative with the other stuff. With broccoli I either eat it raw with dip or steam it and if I'm feeling extra ambitious I'll put a little melted butter and dill on it. That's about it. But I've had a few different kinds of broccoli salad (that other people made) that I really liked.

For eggplant: grill it, make eggplant Parmesan, or batter and fry eggplant medallions. That's all I got.

ETF words (twice)

My H will LOVE this idea! (He's obsessed with G&Ts. I blame my father for introducing them to him.). Your cucumber salad sounds awesome too! I make one with chopped cucumbers, tomatoes, kalamata olives, olive oil, red wine vinegar, and salt & pepper. We've been getting like 6 cucumbers/week recently so I either need a new cucumber salad recipe each night or I need to start making pickles.

cupcait927 · July 2015

H's favorite thing to do with cabbage is make cabbage steaks. You just cut it into 1-inch think slices, drizzle with some olive oil and sprinkle some salt and pepper, and roast in the oven at 350 until the edges are brown and crispy (~45 minutes). You could probably do it on the grill as well, if it's too hot to run the oven that long. H's parents got us hooked on it when they were doing the Whole30 diet. It's particularly good with tomato sauce on top and some homemade meatballs.

mrscomposer · July 2015

For another take on a cucumber salad - peel and slice the cucumbers into bite sized pieces, then marinade them in a little red wine vinegar, a little salt, and a little sugar. Toss them every once in a while in the half hour or so leading up to supper. Drain them, add chopped tomatoes, fresh chopped mint (or basil), and drizzle with a bit of olive oil. So nummy.

For cabbage, cut it into 'steaks', and brush with garlic minced into olive oil. Bake at 400 for 20 minutes each side.

southernbelle0915 · July 2015

I would make a slaw out of everything except the eggplant. Then I'd make an eggplant parmesan.

Or you could make a really delicious veggie lasagna. If you do that, I'd reserve the cucumbers and use them in a salad.

teddygirl9 · July 2015

Eggplant - I third the parm idea, but I've also made lasagna with eggplant as the noodle. Just slice thinly (I do the long ways, but however fits best for your pan & eggplant) and layer with sauce and other stuff. You can still use meat, or you can make it vegetarian. I made like 5 of these in pie pans and froze em. Pull out and bake as needed.

For cabbage (which I actually hate), I will make that weight watchers soup, but make it spicy. Basically just a veggie soup that is low cal. You can pretty much throw any sort of veg in.

Fennel is amazing fresh in salads. Also good in soups!

themuffinman16 · July 2015

Fennel is delicious, but it can aggravate endometriosis, so I ave to avoid it. But this was a favorite recipe of mine:

http://www.foodnetwork.com/recipes/mario-batali/risotto-with-asparagus-and-fennel-vegetarian-recipe.html

And then my favorite cucumber recipe is grilled panzanella!!! It is amazing. You will get so many compliments on it

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