Foodie thread

[Ruderunner]

There was another one last week, I think screen name was cloudstrike.

Probably the same person.

 

[Meadowlark]

Yes, same IP address.

 

[Ruderunner]

It's OK. We can't see it from here!

 

[Meadowlark]

Come on @pepper2.0 , its time you posted again on this thread from the banned @pepper.

I always liked to read this thread, although haven't contributed to it.

 

[pepper2.0]

Come on @pepper2.0 , its time you posted again on this thread from the banned @pepper.

I always liked to read this thread, although haven't contributed to it.

so many foodie pics and stuff I have made since my last post.. but here is something that might help the member who asked if creeping thyme is edible. I will post some actual garden food pics I made soon.

Creeping Thyme Vinaigrette​

Ingredients:​

• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey (optional, for a touch of sweetness)
• 2 teaspoons fresh creeping thyme leaves, finely chopped
• 1 small garlic clove, minced
• Salt and pepper to taste

Instructions:​

1. Combine Ingredients: In a small bowl, whisk together the red wine vinegar, Dijon mustard, honey (if using), minced garlic, and chopped creeping thyme leaves.
2. Add Olive Oil: Slowly drizzle in the olive oil while continuously whisking until the mixture is well emulsified.
3. Season: Add salt and pepper to taste.
4. Serve: Use immediately or store in the refrigerator for up to a week. Shake or stir before using if the ingredients separate.

This vinaigrette is perfect for drizzling over salads, roasted vegetables, or even as a marinade for grilled meats. Enjoy experimenting with the delightful flavors of creeping thyme!

 

[Meadowlark]

@UrbanWild and @gdning8 ...check out the

Creeping Thyme Vinaigrette​

above

 

[Ruderunner]

We did a standing rib roast for Christmas dinner. Had plenty leftover so we boned it, cubed it and put it in the pan drippings. Frozen for now but should make a good stew or soup soon.

Had potatoes getting soft in the pantry so made a giant batch of mashed, about 10 pounds. Bagged and Frozen for sides over winter.

Planning a rolled and stuffed pork loin for 1 1 25. Using leftover stuffing from Thanksgiving.

Is it wrong that I'm already thinking about St Pats?

 

[pepper2.0]

My garden is under snow so I have no recent foodie pics harvested but here is some from last year 2024. I have pretty much an unlimited supply of asparagus that grows wild now in the fields I hunt.. at one time it was tame growing on a farmstead that sadly has become abandoned and gone.

I just realized the pic with the salmon is green beans I grew.. I don't seem to have taken a pic of the asparagus with smoked salmon so imagination is needed lol.. also I think the pic with the green beans and salmon is pan seared and finished in the oven not smoked, but I forget. Too many meals, not enough memory to keep track lol

 

[pepper2.0]

 

[Meadowlark]

There's an ongoing debate about whether asparagus is invasive or not.

No debate here...I consider it invasive because if left unchecked it will spread everywhere...and because of that I no longer cultivate it myself...but my, that salmon looks scrumptious!

 

[pepper2.0]

There's an ongoing debate about whether asparagus is invasive or not.

No debate here...I consider it invasive because if left unchecked it will spread everywhere...and because of that I no longer cultivate it myself...but my, that salmon looks scrumptious!

I didn't know it was invasive. Around here it grows along many old back roads above ditches, about the only thing left from old abandoned farmsteads. But not ideal to harvest because of road contamination. In the old overgrown fields where I hunt it is not close to roads so it's considered a honey spot, like wild leeks (ramps). But I haven't seen it spread away from the trenches along the fields. And generally when you have a honey hole for them you tell no one or they are picked to the point that they seem to not grow back.. like the ramps. I consider myself blessed that I have access to all this stuff, it seems odd for me to consider any of it invasive lol. But that's here, might be different where it can grow year round.

 

[Esther Knapicius]

There's an ongoing debate about whether asparagus is invasive or not.

No debate here...I consider it invasive because if left unchecked it will spread everywhere...and because of that I no longer cultivate it myself...but my, that salmon looks scrumptious!

Does it not depend on the zone. Never grew it. we are not crazy fans of it.

 

[Meadowlark]

Does it not depend on the zone. Never grew it. we are not crazy fans of it.

Not sure but between @pepper2.0 's zone in Ontario and my zone in East Texas we cover a lot of territory.

I found it growing in fence rows long after I stopped cultivating it well outside the garden area. Kind of like @pepper2.0 experience of along back roads and ditches. It spreads on its own...and that's my definition of invasive but certainly not everyone's.

We like to eat it, but it became too much trouble for me to grow.

 

[Meadowlark]

On a cold winter day, there is nothing more satisfying to me to eat than fresh cabbage soup. Everything from the garden goes in from fresh cabbage, tomatoes, potatoes, jalapenos, carrots, peas, corn, etc. but the principal ingredient is fresh cabbage chopped up in bite size and cooked just right.

As a matter of fact, it's what's for lunch today.

 

[Esther Knapicius]

Not sure but between @pepper2.0 's zone in Ontario and my zone in East Texas we cover a lot of territory.

I found it growing in fence rows long after I stopped cultivating it well outside the garden area. Kind of like @pepper2.0 experience of along back roads and ditches. It spreads on its own...and that's my definition of invasive but certainly not everyone's.

We like to eat it, but it became too much trouble for me to grow.

I should get it, just to see what it does, have plenty of room. if it goes nuts can put it out front and write a sign "Free". like the folds do here with zucchini.