Old style/New style vegetables

New is a on going marketing glitch. Irritating to me to say the least. Example: How roasted jalapenos turned into Chipotle is beyond me, but many made their $$ off that short lived trend.. Now I just wish they would push Old Potatoes some..

quote:

Originally posted by PapaJoe8

Well shoot, just when I thought I had come up with something new!

At sproutpeople.com the slogan is "eat more sprouts", all kinds of sprouts, including garlic. Google and you will find all kinds of sprout recipes.

And, google "bay corn" and see what you find!
Joe

Ha! Is this the link you're talking about?
http://www.pechsiam.com/canned_babycorn.htm

If you'll note, it says "Whole bay Corn are a superb addition to Salads, Stir-Frys, Stews and Cocktails, or simply hot with butter." Now I want some even more.

Ahhh, so thats what grips are. I think foodb thought you ment grits.

Hmmm, nacho cheese grits???

Oh, not sure chips ahoy would be so good in bay corn or chicken soup, in milk maybe?
Joe

quote:

Originally posted by Foodbme

Vegetables are like mens ties. Never throw them away because they will come back in style someday. Is Grits a vegetable?

Why do I picture a vegetable drawer full of ties, and/or a tie drawer full of vegetables when I read this?

And Grits can't be a vegetable because they're served at breakfast. Who eats vegetables for breakfast?

quote:

Originally posted by Wendy62

quote:

Originally posted by Foodbme

Vegetables are like mens ties. Never throw them away because they will come back in style someday. Is Grits a vegetable?

Why do I picture a vegetable drawer full of ties, and/or a tie drawer full of vegetables when I read this?

And Grits can't be a vegetable because they're served at breakfast. Who eats vegetables for breakfast?

Only in an omlette!

I wish salsify were available on more menus. I loved having them sauteed in butter in France.

i have never seen salisfy on either a menu or grocery.
where in the world do you get them?
i'm so intrigued!

Xannie- I've never seen it in the grocery stores here but I have seen it on the occasional upscale NY menu. Here is a description and quite frankly it doesn't taste like oyster as this blurb claims.

Salsify (tragopogon porrifolius) is a vegetable whose root and leaves can be used for cooking purposes. It is also known as white salsify, goatsbeard, vegetable oyster, and the oyster plant. The latter two names reflect the root's taste, which when cooked, resembles an oyster. Salsify is a member of the sunflower family and its varieties are named French Blue Flowered and the Mammoth Sandwich Island. It is cultivated in Central and Southern Europe, the United States, and in Asia (Taiwan), and is said to have originated in the Mediterranean. Its root is similar in appearance to a thin parsnip. Additionally, it is long in length and is cream or white in color. From the top of the salsify, green, grass-like shoots emerge. These leaves are edible and can be used in salads, for example. Salsify is a hearty plant that requires approximately 150 days to grow. However, it can be left in the ground during the winter months and will still flourish. When cultivated for a few years, salsify will also produce stalks that bear purple flowers.


You can purchase fresh salsify in many supermarkets and specialty stores during the winter months. You can also buy canned salsify year-round. However, canned salsify is not always an easy item to locate. When purchasing fresh salsify, you will find roots that are approximately 8-12 inches long and one inch in diameter. Select only those roots that are firm to the touch and that are well developed. Once purchased, you can safely store the fresh salsify in your home for up to one week as long as the roots are wrapped in plastic and placed in your refrigerator. When you are ready to use the salsify, cut-off its root ending then use a peeler to remove its outer skin and coating. To avoid discoloration of the root prior to its use, take the newly peeled salsify and drop it into a solution of water and lemon juice.



Common uses for salsify in cooking include cutting the root into 1/2-inch cubes and adding it to stews and soups. The root can also be microwaved, boiled, steamed, creamed, or mashed. A popular recipe suggests cooking the salsify root then mashing it and forming the mashed salsify into patties that are then fried. Because salsify root has an unusual taste, you may want to experiment with using it in recipes. While it is known for its oyster-like flavor, many people have also claimed it tastes similar to an artichoke. When cooked it also has the texture of an artichoke heart.

There are vegetables in my Old Style???

I see broccoflower and orange cauliflower in the grocery store but that's probably about as trendy as rural Wisconsin gets...

Brad

quote:

Originally posted by xannie_01

i have never seen salisfy on either a menu or grocery.
where in the world do you get them?
i'm so intrigued!

Pleasant Hill, in Kentucky (http://www.shakervillageky.org/): They have salsify on the menu at the Inn there sometimes. I've never seen it anyplace else, but their version is creamed, and tastes like nice Southern vegetables, but without any really distinctive flavor of its own.

Okay, "new" vegetable and new use.

Today's "barcode" in the Boston Globe (essentially cocktail of the week) features a drink based on kabocha squash, otherwise known as Japanese pumpkin.

Unfortunately I couldn't find a link, but "It involves piercing roasted squash with cloves and steeping it with cinnamon and brown sugar in fragrant Absolut Vanilla. This is strained, and in goes a smidge of Amaretto, Cointreau to cut the sweetness, and a bit of cream."

Gee, all this for only 10 bucks?

to me...

creamed spinach, creamed peas with onions, mashed creamed turnips, creamed veg in general old and delicious.

any baby veg in a light lemon sauce is new and wonderful.

What ever happened to grilled vegs? Bobby Flay's old shows still have them.

On the Splendid Table radio show yesterday, Jacques Pepin was talking about Julia Child's take on grilled vegetables, basically: "Why would anyone want to eat food that is burned on the outside and raw on the inside?"

All flash...markeeting

Oh, just saw Windy's question above. Yep thats the Bay Corn site, sorry I just saw your question Wendy. Anyone not up on "bay corn" look back on page 1 of this. All in fun though! :~)
Joe

Anyone serving bay corn for Thanksgiving?
Give us your recipe: in stuffing? as a corn bread? succotash? on the cob?

Anyone interested in bay corn should read page 1 of this thread. Like I said all in fun.

It IS real weird that if you google

"bay corn" recipe

you will find all kinds of uses and recipes.
Joe

I thought I would bring this up for Ann... and all those wanting to learn about how the whole Bay Corn craze started here at Roadfood. Just look back to NYNM's first post on page one and read carefully. :~)
Joe

Nowadays you see a lot of people roasting root vegetables. especially good this way are brussel sprouts! really yummy.

Chrissie, those roasted roots do sound good. And... I do love brussel sprouts!

Wendy, you still here? Neat idea about the soup. I do Cheetos allot.

Oh, I have never heard about little kids begging for Bay Corn. :~)
Joe

New?Have been eating those for years!!!!

Ann, you were way ahead of your time I think! And, did you notice I mentioned you above?
Joe

PapaJoe8


Chrissie, those roasted roots do sound good. And... I do love brussel sprouts!

Wendy, you still here? Neat idea about the soup. I do Cheetos allot.

Oh, I have never heard about little kids begging for Bay Corn. :~)
Joe

Bay Corn?... Did someone say Bay Corn?...........The thought of that thread just brought a smile to my face.......

Bay Corn is of course not a new vegetable.  Pocohontas served John Smith Bay Corn on the shores of the Chesapeake. As most modern gourmets know, Bay Corn can sometimes act as an aphrodisiac, which is probably why John Smith fell in love with her

Interesting FriedClam! Now we know.

Besides discussing the Bay corn subject here, the fun is Googling all the recipes, and restaurant menu mentions of Bay Corn. And it does have a few of its own threads here at Roadfood.

Oh, and I actually fixed Buffalo Bay Corn for our family Christmas party. I am still working on my recipe for Bay Corn scampe. :~)

See yall when I get back from Vegas next week.
Joe

Dearfolk,
   Really old style would be kale greens... I haven't seen those anywhere in years. Baked squash is becoming a rarity here: everybody seems to have only the pre-prepared fried kind. Same with zucchini and okra.
   And I haven't had a decent dish of fried potato eyes since I don't remember when.
      Vegetatively, Ort. Carlton in Animal, Mineral Athens, Georgia.

roossy90

PapaJoe8

Bay Corn?... Did someone say Bay Corn?...........The thought of that thread just brought a smile to my face.......

 
Roossy,
   You made me laugh very hard (but I had to do it internally because too many people are studying tonight!).
      Amaizeingly Enough, Ort. Carlton in Cornballical Athens, Georgia.

PapaJoe8
 those roasted roots do sound good.

PapaJoe; Dearfolk,
  I know... I got an LP by them.
      Rocking Reggaephonically, Ort. Carlton in the Boompthud That Is Athens, Georgia.

 RF Alert: 

Just heard of some new veggie. I think it is a rip off of Bay Corn. It is called Baby Corn! Bah, humbug, I say.

Grilled Bay Corn with Chipotle Butter
 
200 ears of Bay Corn
1 Gallon of Water with cayenne and a tad titch of salt
 
1 stick butter
2 chipotles
lime juice
 
Brine the Bay Corn in the water with the salt and cayenne ( 2 to 4 bours)
Take Bay Corn out of the brine
Place Bay Corn on Fish Grate in Really Hot Grill
Shake fish grate often to prevent sticking and burning
 
Melt the butter, and the chipotle (minced or chopped fine)
add the lime juice
Mix well
 
Take the Bay Corn off the grill and onto a large serving platter
Drizzle with Lime Chipotle Butter
 
Serve Hot
 
 

My vegetables of choice are good old-fashioned peas, corn and succotash. I'm always annoyed in restaurants when they serve me some other vegetable concoction with my hot turkey sandwich.