Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
I use tomatoes a lot in the summer because a local farmer grows, and sells them. The ones in the supermarket don't even taste like a tomato compared to these, so I don't cook with them three seasons out of the year.
Same here...most taste like cardboard, although I can get by with some cherry tomatoes....otherwise POM tomatoes in paper container.
I use tomatoes a lot in the summer because a local farmer grows, and sells them. The ones in the supermarket don't even taste like a tomato compared to these, so I don't cook with them three seasons out of the year.
I'm with you on that. I don't even understand why they sell the pale orange things in supermarkets. I grow my own in the summer and pick them up from a local farmstand.
Location: The place where the road & the sky collide
23,814 posts, read 34,706,106 times
Reputation: 10256
Quote:
Originally Posted by Mightyqueen801
I'm with you on that. I don't even understand why they sell the pale orange things in supermarkets. I grow my own in the summer and pick them up from a local farmstand.
Have you tried Kumatoes? They're pricey, but I'll pick up a package occasionally, in the winter.
Last edited by southbound_295; 01-02-2018 at 01:10 PM..
Mushrooms and shallots. Thinking of adding green onions to the repertoire and grilling them.
Spent yesterday roasting veggies - butternut squash, mushrooms, red peppers, broccoli and green beans. I use olive oil, honey, garlic and shallots in various combinations - that's all stuff that will go ok with different sauces (asian, mexican, etc.) I have some zucchini to add to the mix, but I'm thinking of making that into zoodles and using that as the base for the other veggies, maybe adding some sausage to the mix. Mostly, I just have the veggies over rice or quinoa with an added sauce or a little grated cheese. Or lettuce if I'm feeling super healthy.
Mushrooms and shallots. Thinking of adding green onions to the repertoire and grilling them.
Spent yesterday roasting veggies - butternut squash, mushrooms, red peppers, broccoli and green beans. I use olive oil, honey, garlic and shallots in various combinations - that's all stuff that will go ok with different sauces (asian, mexican, etc.) I have some zucchini to add to the mix, but I'm thinking of making that into zoodles and using that as the base for the other veggies, maybe adding some sausage to the mix. Mostly, I just have the veggies over rice or quinoa with an added sauce or a little grated cheese. Or lettuce if I'm feeling super healthy.
I roast veggies frequently too...haven't done the winter squashes yet, will try. Easy just to pick a sauce and have a quick meal...over rice or pasta.
onions and garlic on olive oil,
tomatoes and/or available peppers added very often
potatoes for mashed potatoes,
parsley, celery, carrot for most soups
broccoli, cauliflower, zucchini mostly for soups with chives, but also as a side dish
Celery. Because I use it for Bloody Mary's all the time.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
