Trying to think of a favourite vegetable, is like choosing a favourite child, or colour, or landscape. It's probably best not contemplated.
At this time of year we are awash with Courgettes, French Beans, and these long Peppers; all of which come high on my list. But having to plump for just one, it'll have to be the Peppers.
These are not hot Peppers. When they have been lightly fried in Olive oil, with a slight sprinkling of gros sel, they are left to become tepid, and are simply delicious as an accompanying snack with a salad lunch.
Here they are known as Piments, Doux long des Landes, but no doubt this name changes from country to country.
I'm now just off to tuck into the ones above! Need I mention the word 'delicious'.
Now I am so hungry, I make Shishito Japanese Peppers the same way. They are usually sweet but every once in awhile you can bite into a hot one.
ReplyDeletecheers, parsnip
I've heard it said that every 10th one is hot, but so far I've not had one. I remember my sister sending us a packet of Pepper seeds (1970's), and finding to our horror that some were very hot.
DeleteI don't remember that.
DeleteWe do. We'd made the Peppers into a salad, and nearly blew our heads off.
DeleteMy favorite vegetables are good heirloom tomatoes...no contest there!
ReplyDeleteI love good home grown Tomatoes. I have ripe Cherry Toms, but the big ones are still to ripen. It won't be long.
DeleteThese are delicious also when pickled.
ReplyDeleteGreetings Maria x
Yes, I must do some. A very underestimated vegetable.
DeleteOh no, how can you tease us like this! We want some.
ReplyDeleteDidn't you plant some? They'll still be there when you come back. Maybe they'll turn red!
DeleteThank you for including the knife so I can see their length. We have loads of these this year and I presumed they were short-lived peppers but they must be a breed into themselves. We eat them fried too. I'll not complain again that our long peppers are short this year.
ReplyDeleteWe buy plants and this season it was like a lucky dip. The garden shop must have had a mixed lot. I've never seen these peppers before or the medium size tomatoes we seem to have loads of.
All good fresh vegetables though.
Short-lived...well they are short-lived but I wrote 'short-long'.
DeleteI can imagine these being very popular in Greek restos, with a glass of Ouzo. They grow very easily, are very quick to cook, and taste wonderful. A good all-round vegetable.
DeleteI can't do peppers at all. I would struggle to choose between broccoli, Brussels sprouts, and spinach, which appear on my plate almost daily.
ReplyDeleteThose three seem like winter vegs to me. We are eating courgettes, french beans, and these peppers at the moment.
DeleteI quite like french beans, but I am not so keen on peppers. My favourite might be snow peas, but I seem to recall yours have not done well this year.
ReplyDeleteOur Beans are really doing well this year, I shall have to start freezing soon as we'll be overwhelmed!
DeleteFavourite veg? Beetle beans with onions. I like tomatoes but I think they are a fruit. I could be wrong though. I like those big Italian tomatoes that look like almost like red pumpkins!
ReplyDeleteI love Tomatoes too, but I tend to think of them as rather 'ordinary'. We shall have some Cherry Toms for lunch, which are beautifully sweet.
DeleteCourgettes are the most over-rated vegetable in the universe. They taste of nothing. If a vegetable has to be smothered in garlic to make it taste of something then that says it all. Those peppers would probably not do much for me either. I like tomatoes.
ReplyDeleteI love Courgettes, and they are Lady M's favourites. Tasteless?
DeleteWhat do they taste of? Cook some without garlic.
DeleteTo describe a taste is almost impossible. We often have some for lunch; sliced and fried. In Italy they have them thinly slice lengthways as pizza toppings.
DeleteMy friend gave me some baby courgettes the other day ..... I made a pasta sauce with some and had them thinly sliced, raw, in a salad. Lovely. XXXX
DeleteRaw OMG !!
DeleteThough it'll be hard for her to admit, Rachel does not know her onions. Going by her reasoning that's Ratatouille and Pisto Manchego flying out of the window before you can say so much as "Zucchini". On the other hand, to give Rachel her due, some time ago she did admit to not like "foreign muck".
DeleteU
Zucchini are also very tasty when grilled and dressed with a bit of olive oil. Easy to do and very healthy.
Deletex
I have never used the expression "foreign muck" in my life. If Cro has any more to say about my view on courgettes having no taste I am sure he will deal with me.
DeleteSorry, Rachel, you may not recollect doing so but you did you use the expression "foreign muck". As I am a foreigner on these isles (with muck to match) the expression stuck with me. If you don't believe me I can waste five minutes of my life and dig up the evidence if you so wish.
DeleteDoesn't matter one way or another. We all, occasionally, do say things we later wish we hadn't. Best to just stand by our mistakes instead of denying them.
U
I always think that rachel has rather refined tastes
DeleteI have never used the expression in my life. You make things up to suit yourself. Please stop this and thinking everybody's blog is your blog. If Cro wants to say anything to.me about this subject, as I said earlier, he will say it to me himself.
DeleteI do like a runner bean and a good tomato ...... and pretty much any vegetable although I’m not very good with anything too hot.
ReplyDeleteP.S : .... feel free to mention the pool ...... I was just kidding .... when I re read my comment I sounded rather rude .... sorry ðŸ¤XXXX
I've haven't grown runners for over 40 years; I must get some seeds.
DeletePool? What pool?
Asparagus without a doubt, closely followed by spinach, broccoli, tomatoes, courgettes - in fact there is not a veg I don't love. I could live on them.Oh and incidentally, every time you show that knife on your plate (which you do regularly) I covet it.
ReplyDeleteI show it mostly as an idea of scale; also to prove that it's my own photo!
DeleteI love all fruit and vegetables, maybe not so much Lady's Fingers (Okra) on account of texture rather than taste.
ReplyDeleteOf the choice of three you give I'd go for green beans. I do have more green bean recipes (top billing Salade Nicoise and a few Italian jobs) than strings attached.
Padron Pepper greetings,
U
Okra is a strange vegetable; I've never really understood it. I did consider growing it once, but then managed to pull myself back into reality.
DeleteIt seems like everybody likes peppers. Mine have grown very well this year and my friends and family will be very happy to take some. There are only so many we can eat and it is nice to share.
ReplyDeleteHave you grown this type? I recommend them. They freeze well too.
DeleteAny vegetables fried in tempura batter.
ReplyDeleteA light crispy batter exterior does wonders for just about everything; maybe even Okra.
DeleteFor the first time we've grown Kohl Rabi. Haven't tried it cooked but grated and mixed with a little mayo and salt and pepper it's delicious!
ReplyDeleteI grew some two years ago; I was extremely underwhelmed. I've grown some Pak Choi this year; I'm equally underwhelmed. In future I shall stick to the old faithfulls.
DeleteThose look delish!
ReplyDeleteThey are surprisingly delicious Knatolee.
DeleteYour blog was absolutely fantastic!
ReplyDeleteGreat deal of great information & this can be useful some or maybe the other way.
Keep updating your blog,anticipating to get more detailed contents.
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