What can i do with these vegetables? ?

Question

through out the year my parents plant carrots,cucumbers,chives,spinach,all types of peppers(chili etc..) okras, lettuce,cabbage,parsley, beans,bananas, potatoes,yam and corn and during December we get golden apples. Anyone got an idea except selling in which we can make delicacies or anything else?

Answer 1

chutney with beans, and apples.

Dry the chillis and tie them into decorative hangings, before using out of season. Use fresh to add to dishes.

spinach can be cooked and frozen, then added to curries out of season.

coleslaw with the carrots and cabbage

Answer 2

You are so lucky to have all that fresh produce. I am so jealous.

With the cabbage make your own sourkraut. Or this recipe is very yummy as well, for a recipt to eat them right away:

Colorful Veggie Saute:

2 Med Red Peppers Julienned

2 Med Green Peppers Julienned

2 Med Zucchini Julienned

4 Med Carrots Julienned

1 Tsp Olive Oil

4 Cups Thinly Sliced Cabbage

1/4 Tsp Salt

4 Tsp Cider Vinegar

¼ Cup Water

1 Tbsp Sesame Seeds.

1.   In a large skillet, sauté the peppers, zucchini, and carrots in olive oil, for 5 min. Add the cabbage, salt and pepper, sauté 1 min longer.  In small bowl combine vin and water, pour over veggies. Cook and stir for 2-3 min or until heated thru. Sprinkle with sesame seeds.

This makes a HUGE batch so you may want to cut it in 1/2.

You can make fried or pickled okra. There are recipe on the food network-Good Eats with Alton Brown. But I have never made them sorry.

Here are some more recipes:

SPICED CARROTS

2 lbs Medium Carrots (About 12)

2 Tbsp Unsalted Butter

2 Tbsp Brown Sugar

½ Cup Water

2 Tsp Fresh Lemon Juice

½ Tsp Salt

¼ Teaspoon Cinnamon

1/8 Tsp Cayenne (To Taste)

1.   Quarter carrots lengthwise, then cut into 2 1/2-inch pieces. Heat butter in a 12-inch skillet over moderately high heat until foam subsides, then sauté carrots, uncovered, stirring occasionally, until slightly softened, about 5 minutes. Add brown sugar, stirring until sugar is melted. Stir in water, lemon juice, salt, cinnamon, and cayenne and simmer, covered, until carrots are tender and liquid is reduced to a glaze, 8 to 10 minutes.

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Asian Slaw:

1/2 cup seasoned rice wine vinegar

2 tbsp veggie oil

2 tbsp Asian sesame oil

3/4 tsp salt

1 bag (16 oz) shredded carrots

1 lg head Savoy cabbage thinly sliced and tough ribs removed (I think you can use reg green cabbage if you can't find Savoy)

4 green onions thinly sliced

1.Prepare vinaigrette by mixing rice wine vinegar, oils and salt in a large bowl. Add veggies and toss well to coat.

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3-C Slaw:

½ cup mayonnaise

¼ cup Dijon mustard with seeds

¼ cup fresh lemon juice

1 tbsp sugar

1 tbsp rice wine vinegar

¼ tsp salt

¼ tsp coarse black pepper

2 small bulbs celery root (about 8 oz each) If you can’t find celery root just use another 3 carrots shredded and ¼ tsp celery seeds

3 medium carrots

1 small head green cabbage (about 1 ½ pds)

1.Prepare dressing in small bowl by mixing the mayo, mustard, lemon juice, sugar, vinegar, salt and pepper.

2.Peel and finely shred the celery root, carrots, and cabbage. (Don’t use core of the cabbage) Place in a large bowl and cover in the dressing mix. Toss to coat well, cover and refrigerate about 2 hrs to let the flavors come together.

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Cabbage and Beet Green Slaw:

1 med head green cabbage (2 pds)

1 med head red cabbage (2 pds)

1 med red onion

¾ cup mayonnaise

¼ cup cider vinegar

2 tbsp sugar

2 tbsp Dijon mustard

1 tsp salt

½ tsp coarse black pepper

2 cups loosely packed beet greens or spinach leaves

1.Cut the cores from the cabbage, and thinly slice, put in a large bowl. Slice med onion in ½ lengthwise and then slice thinly, add to cabbage.

2.Prepare dressing by mixing remaining ingredients except the beet greens. Add to cabbage mix and toss to coat well. Cover and refrigerate at least 3 hrs.

3.Meanwhile rinse beet greens in running water, pat dry with paper towels. Julienne the greens, wrap well and refrigerate. Add greens to cabbage mix just before serving.

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Stuffed Cabbage

1 medium head cabbage (3 pds) tough outer leaves removed

2 tbsp oil

1 red pepper finely chopped

1 yellow pepper finely chopped

2 medium onions finely chopped

1 tbsp seasoned rice vinegar

1 garlic clove minced

2 tbsp soy sauce

2 tbsp grated peeled fresh ginger

½ cup long grain rice cooked according to pkg directions

1 can (15-19oz) whit kidney beans (canelli) rinsed and drained

1 can (8oz) water chestnuts rinsed and drained and finely chopped

1 can (28 oz tomatoes)

1.Remove 2 large cabbage leaves, and set aside. Cut out core and center of cabbage; remove inner leaves leaving a 1 in shell. Discard core and dice 2 cups of the cabbage from the center.

2.In non-stick pan heat 1 tbsp oil over medium heat, add peppers and ½ of the onions. Cook until tender, stirring often. Ad diced cabbage, rice vinegar, garlic, 1 tbsp soy sauce, and 1 tbsp ginger. Cook 5 min remove from heat and add rice, beans, and water chestnuts.

3.Fill cabbage shell with veggie mix, pack it firmly but gently, cover opening with reserved cabbage leave, over lapping slightly. Tie with string, set aside. In a large pan heat reaming oil, add onions and cook until tender, add remaining ginger, and cook for another 30 seconds

4.Add tomatoes with juice to the onions, add remaining soy sauce. And 1 cup water breaking up tomatoes with a spoon. Place stuffed cabbage (core side down) in tomato sauce and heat to boiling over high heat. Reduce heat, cover and simmer 1 hour. Occasionally basting cabbage. To serve scoop out tomato mix and place on a deep serving dish/platter. Place cabbage on top of tomatoes and slice into wedges.

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Sautéed Cabbage and Fresh Peas:

3 tbsp veggie oil

1mdium onion chopped

1 medium head green cabbage quartered, cored and cut into ¾ in wide slices

2 pds fresh peas shelled (2 cups) or 1 pkg (10oz) frozen peas

1 ¼ tsp salt

¼ tsp crushed red pepper

1 tbsp chopped fresh thyme or parsley

In pan heat oil at a medium heat, add onion and cook stirring occasionally until tender. Stir in cabbage, peas, salt, red pepper, and 2 tbsp water.  Increase heat to high and cook, stirring frequently 10-12 min until cabbage is tender. Dish up and sprinkle with thyme or parsley.

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Celery and Parsnips in Brown Butter:

2 tbsp coarsely chopped walnuts

1 tbsp oil

8 oz parsnips peeled and cut into 3 in long matchstick thin pieces

2 stalks celery cut into 3 in matchstick pieces as well

¼ tsp salt

2 tbsp butter

1.Toast walnuts until lightly browned and transfer to a small bowl. Wipe skillet clean with paper towels.  In same skillet heat oil over medium heat, add parsnips, celery, and salt. Cook until tender (20 min), stirring frequently.

2.Transfer veggies to a warm platter and keep warm. In same skillet melt butter and cook until turns brown. Don’t let it get to dark or it will get bitter. Add walnuts and toss to coast. Spoon/drizzle over the veggies.

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Snap Peas and Yellow Peppers:

1 tbsp plus 2 tsp oil

1 lg yellow pepper cut into 2 in x ¾ in pieces

2 lg celery stalks cut diagonally into ¼ in thick slices

Salt

Coarse ground black pepper

1 pd sugar snap peas or snow peas, strings removed

1.Heat 1 tbsp oil over med-hi heat. Add peppers, celery ¾ tsp salt and ¼ tsp pepper, cook stirring frequently about 10 min or until veggies are tender and lightly browned.

2.Pour pepper mix into a bowl, heat remain oil add peas, ½ tsp salt, ¼ pepper, and cook stirring frequently about 4 min until peas are crisp tender. Stir in pepper mix and stir until well combined.

3.Serve immediately or would also be good cold.

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Carrots and Parsnips Au Gratin:

1 bag (16 oz) carrots peeled and cut diagonally into ¼ in thick pieces

2 tbsp butter

1 small onion minced

½ cup mayo

2 tbsp horseradish

¼ tsp salt

1/4 tsp salt

1/8 tsp pepper

1 slice bread torn into ¼ in crumbles

1.In a 12 in skillet boil 1 ½ in of water, add carrots, and parsnips. Return to boil then reduce heat to low cover and simmer 20 min. or until veggies are tender. Drain and reserve ¼ cup cooking liquid. Transfer to a 1 ½ qt casserole.

2.Preheat oven to 350. In a 1 qt saucepan melt 1 tbsp butter and add onions, cook stirring occasionally until tender. Remove from heat.

3.Stir in mayo, horse radish, salt, pepper, and reserved cooking liquid. Gently fold sauce into veggies.

4.In small skillet melt remaining butter and add bred crumbs. Mix until well coated and scatter over casserole. Bake 20 min or until crumbs are brown and sauce is bubbly.

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Roasted Carrots and Parsnips:

1 bag carrots (16 oz) peeled and cut into 2 in pieces

1 pound parsnips peeled and cut into 2 in pieces

8 oz shallots peeled

1 tbsp oil

1/8 tsp dried thyme

½ tsp salt

¼ tsp pepper

Preheat oven to 425. In a 14x10 in roasting pan toss carrots, parsnips, and shallots with oil, thyme, salt, and pepper-coat evenly. Roast 1 hour or until veggies are tender when poked with a knife.

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Roasted Pepper and Walnut Dip:

½ cup walnuts (2 oz)

¼ tsp cumin

4 medium red peppers, roasted and peeled

2 slice firm white bread torn

1 tbsp olive oil

2 tbsp raspberry vinegar

1/8 tsp ground red pepper (cayenne)

½ tsp salt

1.Preheat oven to 350, spread walnuts in  pie platter, bake 8-10 min until toasted. In a 1 qt saucepan toast the cumin over low heat 1-2 or until very fragrant.

2.In a food processor or blender, blend walnuts until smooth. Add remaining ingredients (including toasted cumin). Transfer to a bowl cover and refrigerate if not serving immediately, take out 1 hr before serving.

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Carrot and Apple Slaw:

1 tbsp fresh lemon juice

1 tsp honey

1/4 tsp dried mint

1/4 tsp salt

Answer 3

Lucky u can u can them i mean preserving them .all may not be done but sure some could be, have a sale as well

Answer 4

we grow all of that except the bananas and apples, but have also tomatoes, aubergines, peppers, artichokes etc etc.

We preserve everything.

1) pickling with water and vinegar (lots of it)

2)Drying then under oil (especially artichokes/aubergines, basil and pesto)

3)cooking then in the bottles (tomatos)

4)cooking then freezing (ratatouille, various herbs, etc etc)

5) freezing (garlick, parsley,celery,carrots etc etc)

with some fruits you can do jams, just look it up in google for full receipts. I have a site where I started to explain it all but it's in Italian www.mangiaredoc.com

Answer 5

Kill a pig and a couple of dozen chickens and you can make a Brunswick Stew...