#vegetables

[thegroovyarchives]

1972 Hallmark Springbok Vegetable Desk Set (via: Etsy)

[daily-deliciousness]

Roasted brussels sprouts and butternut squash salad

[llovinghome]

[petula-xx]

I love the idea of a 'Gardening New Year' date!

The idea of making the celebratory dinner for the event from food in your freezer is just the icing on the cake.

Let's do this. Let's make it so.

From this day hence January 15th shall be known as Gardening New Year!

January 15th is Gardening New Year. Celebration includes planning the next season's garden, ordering seeds, inventorying the freezer, and planning meals to use up last year's freezer food. Appropriate celebration food is anything made from the depths of the freezer. Also can start indoor seeds (might get some flowers blooming by Mother's Day), stratify seeds, or winter sow, as desired.

(Yes, I made it up, and yes, I will be celebrating this year and every year.)

[nando161mando]

[adhdavinci]

mine are carrots, specifically raw. i can demolish a bag of baby carrots in one sitting. eat them like chips, no dip required

(sorry if tumblrs limit made me forget yours but pls tell me)

[zegalba]

Ozawa Tsuyoshi: Vegetable Weapon (2011)

[themuppetmasterencyclopedia]

Vegetable Muppets

[happymiffy]

[fuckingrecipes]

how does one go about choosing what kind of onion they want to use? i'm at that stage of cooking where i feel comfortable freehanding stuff but i don't have a decision process for white/yellow/red onion beyond what's already in my fridge, lol.

Yellow Onion: Good all-around, general use onion. Good for Caramelizing, and just about any onion need.

Sweet Onions (Vidalia): A particularly mild version of a yellow onion, grown around Vidalia, Georgia. Crunchy and sweet! Walla Walla is another brand of sweet onion, grown in Washington, USA. Can be eaten like an apple tbh. REALLY GOOD for people who are sensitive to the strong flavor of onion.

White Onion: A little sweeter and milder than the yellow onion, but not as sweet as a sweet onion. Good for dicing and serving raw if you don't have red onion. Yellow and White onions are pretty much interchangeable.

Red Onion: Great Raw! Have a bit of spice to them, and make a very interesting savory flavor when cooked. (Red onion skins can be made into a dye!)

Green Onions/Scallions: Immature onions with white bottoms and green tops. Usually diced/sliced and used raw as a garnish or a mild raw onion flavor. Can be used to replace raw onion in bulk for a milder alternative.

Chives: Tinier, punchier alternative to green onions/scallions. While in the same Allium family as the rest of these, they never get bigger than their little grassy figure. Teeeeny tiny! Great for adorable garnishes and just a hint of onion in a salad. Not good for cooking with, they get bitter fast.

Shallots: Garlicky! Kinda a halfway point between 'onion' and 'garlic'. They stay small when fully matured, and have quite a bite when used raw. Cooked, they become mellow and have a less-intense garlic-onion flavor. Often used in sauces where you want a little onion and garlic flavor, but subtly. They're REALLY good roasted.

Leek: Basically like a giant green onion, except they're always like that. Can be used in place of Onion in nearly any recipe that doesn't require caramelization. Fun slice shape! Gentle onion flavor without a lot of bite. Best when cooked, not raw imo.

Kurrat (Egyptian Leek): Like a stronger, punchier version of the leek. Excellent roasted, sauteed, used in soups - very strong flavor and KEEPS its flavor, so its usually used in smaller quantities than other alliums.

[daily-deliciousness]

Mashed potatoes with roasted garlic

[happyheidi]

[yesterdaysprint]

The Oregon Daily Journal, Portland, September 18, 1916

[smartypantsshow]

You've been lied to your entire life - VEGETABLES. DON'T. EXIST! (no, seriously, they don't)

Watch the full episode on Dropout