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Veggie ID please
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Posted by joanm (My Page) on Thu, Nov 5, 09 at 21:08
| My CSA farmer keeps giving me stuff that I have never used before. I think the orange one is a pumpkin but I don't want to assume anything. LOL I have no idea what the fuzzy pea pods are or what the little purple melon looking thing is.
So is it a pumpkin? What can I make with a small pumpkin if it is?
What are these fuzzy pea things?
Isn't this pretty? All local and organic.
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Follow-Up Postings:
RE: Veggie ID please
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| I think the pumpkin looking thing may be a pumpkin. When I visited a pumpkin patch with my DGD recently, some of the pumpkins had green on them like that. The purple thing looks like another variety of eggplant - there are rounder ones with a shape like that. I'm stumped by the fuzzy bean or pea pods. I'm looking forward to someone else enlightening us. Perhaps if you see what's inside one, it would help. With the pods being kind of brown like that, I don't think you would eat the pods - it's probably what's inside that's important. We just signed up with a CSA so I may need help in the future too. Mine has a website where they post what will be in the boxes for the next week and my first box stuck to the list, but I imagine that sometimes nature pulls a trick on them and they have to alter the box contents. |
RE: Veggie ID please
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The fuzzy things are soy beans...I hope they are fresh enough to be eaten....boil them in the pods until they are tender when pinched....salt well and slip the beans out of the pods and snack on them....yummy!
The purple thing is an eggplant and the pumpkin/squash is just that...eat it or look at it.
Linda c |
RE: Veggie ID please
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| The "fuzzy pea pods" are edamame. Steam them, salt the outside of the pods, and then you eat the peas out of the pod. it is easiest to eat them by splitting them open in your mouth so the salt does get eaten. The "purple melon" is an eggplant. The last one looks like a pie pumpkin to me. Cut it in half, scoop out the seeds and then brush the inside with EVOO. bake at around 359° until you can easily insert a knife through the skin. Scoop the flesh out of the skin ad puree it. Then use it in any recipe calling for pumpkin puree. You can also use it in the recipes on the squash cookalong thread. I love my CSA!! Today was out last summer pick up, winter pick up starts in two weeks. This is my 10th year and my cooking horizons are so much broader thanks to them. -Robin |
RE: Veggie ID please
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| The eggplant looks like an Italian variety "Rosa Bianca." |
RE: Veggie ID please
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| And don't forget the seeds! Roasted pumpkin and squash seeds are sooo good. The trick is a low oven so they're crunchy rather than chewy. If you wanted, you could also roast the pumpkin in a low oven. That dries it out, so it's good for ravioli filling and such. |
RE: Veggie ID please
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| Soy beans huh? Interesting. I wish her website had a list. You should see me when I open the box. I have had to take pictures of greens so my friend could tell me what they were. I thought the little purple thing was something else because it is ribbed like a pumpkin but it matches up to the Rosa Bianca pictures. Last night I made zucchini cakes for the first time. They were yummy! I used Linda C's "method". Thanks for the id's. Now I have to go pick a pumpkin recipe. Does anyone know how much puree I will get from a small pumpkin? |
RE: Veggie ID please
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| I just roasted a small pumpkin last week and got 10 containers that each have 2/3 of a cup in my freezer from it. |
RE: Veggie ID please
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| I agree, that pumpkin is a pumpkin, probably a pie variety pumpkin. I get 12-15 cups of pumpkin puree from my average size pumpkin but yours looks a bit smaller. The other is eggplant and edamame, and you have some beautiful butternut squash there too. Annie |
RE: Veggie ID please
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| Oh they look so good! I wish we had things like that from our local farmers. I would bake that little pumpkin... looks just the right size for myself! LOL In Canada, the short, round eggplants are called Indian eggplants. I love both eggplants and pumpkin. They are delicious! Not sure about the pea things... they look a bit too "hairy and scary" to me. LOL Al |
RE: Veggie ID please
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| It is hard to say exactly how much pumpkin, because different varieties seem to have different flesh thickness. But, as others have said, probably a lot. Probably enough that you'll end up freezing some. Cutting it open and seeing what it looks like inside is the most exciting part!! |
RE: Veggie ID please
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| I can't tell how big the little pumpkin is. It will probably yield plenty for most recipes - you could get an estimate by weighing it. If there is something you want to make and there isn't quite enough pumpkin, aren't those butternut squash in the bowl? You usually can substitute butternut squash for pumpkin so if you don't have quite enough pumpkin, you are still set. |
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