Table Talk: June 16

Almost summer

By
June 14, 2011

(Editor’s note: This chat is over, but the transcript is available to read here. And join Kim for another Table Talk soon.)

Kim O’Donnel is on the road plenty these days, but she’s touching down long enough to host a summer-fun chat Thursday, June 16, 10 a.m. PT, 1 p.m. ET.

Topics will run the gamut from the summer solstice and eating al fresco, to the latest in meatless-eating and the best, new, food-inspired summer reads.

potato and green bean salad
Potato and Green Bean Salad is perfect summer fare.

Need help with a Father’s Day menu? No problem. (In fact, for a good read in honor of Father’s Day, head over to Kim’s recent story in U.S.A. Today.)

Sign up now for an email reminder of the chat. Then we’ll see you back here on Thursday!


 Table Talk with Kim O'Donnel - June 16, 2011(06/16/2011) 
9:48
Kim ODonnel: 
Who's ready for summer? We'll talk about the joys of summer drinks & eats -- and anything else on your mind -- coming up at the top of the hour.
Thursday June 16, 2011 9:48 Kim ODonnel
10:01
Kim ODonnel: 
Hey folks! It's been a while; as some of you know, I've been on the road (and about to do that again) but thought it'd be good to check in and catch up. So, apparently in some parts of the country, it's actually summer! Tell this PacNW resident, please. We'd like some of what you're having... Today is a kitchen sink chat -- anything & everything is fair game -- Father's Day, summery ideas & inspiration, the latest in food news -- talk to me. Now let's roll!
Thursday June 16, 2011 10:01 Kim ODonnel
10:01
[Comment From Lizka Lizka : ] 
Hi all! Good to be back. I'm settling happily into my summer routine - fresh items at the farmers market and then just making meals that use these items as much as possible.
Thursday June 16, 2011 10:01 Lizka
10:02
Kim ODonnel: 
Hey Lizka! Tell me what you've been enjoying at the farmers mkt on the east coast so I can live vicariously through you...
Thursday June 16, 2011 10:02 Kim ODonnel
10:02
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
I'm here!
Thursday June 16, 2011 10:02 Jeanne in Seattle
10:03
Kim ODonnel: 
Hey Jeanne, since you know what I'm talking about in the chilly weather department, what are you longing for in the way of summer treats?
Thursday June 16, 2011 10:03 Kim ODonnel
10:03
[Comment From Lizka Lizka : ] 
Yes, DC has been roasting this month - the past few days have been very nice (80, low humidity), but by weekend we'll be back up.
Thursday June 16, 2011 10:03 Lizka
10:03
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Yes, please Lizka. We are still working on lettuce in Seattle.
Thursday June 16, 2011 10:03 Jeanne in Seattle
10:04
Kim ODonnel: 
I get a wave of edible envy when I read on Facebook about people who are already enjoying peaches! Sheesh, as Jeanne said, we can't even eke out lettuce...
Thursday June 16, 2011 10:04 Kim ODonnel
10:04
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
I am desperate for berries and peaches. And popsicles.
Thursday June 16, 2011 10:04 Jeanne in Seattle
10:05
Kim ODonnel: 
Ah, berries. Well it sounds like we're just getting the first strawberries in these parts. I can't wait for watermelon. And tomatoes.
Thursday June 16, 2011 10:05 Kim ODonnel
10:05
[Comment From Lizka Lizka : ] 
t - lots of lettuces, swiss chard, wax beans, zucchini. Some strawberries - but they were too watery), I've been grabbing up the blueberries.
Thursday June 16, 2011 10:05 Lizka
10:06
Kim ODonnel: 
You know what I love to do with blueberries? Throw'em into wilted greens, just before serving. The quick blast of heat softens & sweetens.
Thursday June 16, 2011 10:06 Kim ODonnel
10:06
[Comment From Lizka Lizka : ] 
Peaches? Yum, I can't wait to see those either - where are people who are enjoying them already?
Thursday June 16, 2011 10:06 Lizka
10:06
Kim C.: 
Hey all. I'm looking for a sweet potato salad that's easy to throw together with items from the pantry. Any ideas?
Thursday June 16, 2011 10:06 Kim C.
10:07
Kim ODonnel: 
I think in places like Georgia and South Carolina...
Thursday June 16, 2011 10:07 Kim ODonnel
10:08
Kim ODonnel: 
Sweet potato salad. Hmm. Are you thinking cold, Kim? I love the combo of black beans and sweet potatoes. I think scallions and some chopped fresh ginger are in order. And let's see, something leafy -- cilantro perhaps?
Thursday June 16, 2011 10:08 Kim ODonnel
10:08
[Comment From Jackie Jackie : ] 
Hello! That potato salad reminds me of the "Pimped" up version I made with red quinoa. Winner winner chicken-free dinner!
Thursday June 16, 2011 10:08 Jackie
10:08
Kim ODonnel: 
Tell us about the salad, Jackie!
Thursday June 16, 2011 10:08 Kim ODonnel
10:08
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Kim C: A sweet (potato) salad. Or a sweet potato salad?
Thursday June 16, 2011 10:08 Jeanne in Seattle
10:08
[Comment From Lizka Lizka : ] 
Great idea about adding the blueberries into wilted greens - I was actually thinking about that last week, but when I actually prepared dinner, I totally forgot about the blueberries. Need to remember that.
Thursday June 16, 2011 10:08 Lizka
10:09
Kim C.: 
Cold or room temp. Although warm might be a good idea (it's only 56 here right now!). Sweet potato, Jeanne. I'm craving them right now!
Thursday June 16, 2011 10:09 Kim C.
10:09
Kim ODonnel: 
I love mixing fruit with savory stuff, particularly at this time of year...
Thursday June 16, 2011 10:09 Kim ODonnel
10:09
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Lizka: There is someone in the Canning Across America twitter stream that is putting up stuff I thought only matured in August. Wow. I think Deep South.
Thursday June 16, 2011 10:09 Jeanne in Seattle
10:09
[Comment From Jackie Jackie : ] 
Well, I found Fair Trade red quinoa at WFM. And I thought the color, taste and texture would work.
Thursday June 16, 2011 10:09 Jackie
10:10
Kim C.: 
Love the idea of black beans and cilantro — and I wouldn't have thought to add the ginger. Thanks! Would you dress it with a simple oil and lemon juice combo?
Thursday June 16, 2011 10:10 Kim C.
10:10
Kim ODonnel: 
I like red quinoa. I recently had a chance to play with kaniwa, the cousin of quinoa, just emerging in the US. I gotta say, I'm not a fan.
Thursday June 16, 2011 10:10 Kim ODonnel
10:10
Kim ODonnel: 
Kim C: for dressing, I might do a cumin vinaigrette...
Thursday June 16, 2011 10:10 Kim ODonnel
10:10
[Comment From Jackie Jackie : ] 
Dressed with lemon, olive oil, etc.: photo here: http://jacquelinechurch.com/ldg/2042-pimp-your-salad
Thursday June 16, 2011 10:10 Jackie
10:11
Kim ODonnel: 
Ooh, Jackie, thank you!
Thursday June 16, 2011 10:11 Kim ODonnel
10:11
[Comment From Lizka Lizka : ] 
I LOVE sweet potatoes. They are one of my favorite go-to. Filling and full of nutrients. I keep them around for when I can't think of what to make.
Thursday June 16, 2011 10:11 Lizka
10:11
Kim ODonnel: 
I love chiles and garlic with my sweet potatoes...Kim C: These could be fun add-ons to your salad?
Thursday June 16, 2011 10:11 Kim ODonnel
10:11
[Comment From Jackie Jackie : ] 
I didn't dig it either. Too tiny. Like eating wet sand.
Thursday June 16, 2011 10:11 Jackie
10:12
Kim ODonnel: 
I also found it bitter in a grassy sorta way. There wasn't enough texture, or rather, maybe the texture is too fine?
Thursday June 16, 2011 10:12 Kim ODonnel
10:12
[Comment From Jackie Jackie : ] 
Maybe it would be good in a porridge
Thursday June 16, 2011 10:12 Jackie
10:13
Kim ODonnel: 
The kaniwa? Yep, that's possible. I also just got my hands on some black barley. Anyone ever try? I'm curious.
Thursday June 16, 2011 10:13 Kim ODonnel
10:13
[Comment From Jackie Jackie : ] 
Summer is farmers markets, grilling (indoors on a deLonghi table top model) fruits and veg
Thursday June 16, 2011 10:13 Jackie
10:13
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
The one thing that reliably grows in my garden with no attention whatsoever are raspberries, boysenberries, and of course, blackberries. I can't wait for those!
Thursday June 16, 2011 10:13 Jeanne in Seattle
10:14
Kim ODonnel: 
Me too, Jeanne. I loved the blackberry jam I made from last year's crop. Wowee.
Thursday June 16, 2011 10:14 Kim ODonnel
10:14
[Comment From Jackie Jackie : ] 
Grilled ramps last night. My favorite way to eat them.
Thursday June 16, 2011 10:14 Jackie
10:14
Kim C.: 
Yes, garlic … and lime and cumin with sweet potatoes sounds great. I'll play around.

Speaking of quinoa, I just learned about quinoa vodka.
Thursday June 16, 2011 10:14 Kim C.
10:15
Kim ODonnel: 
when it comes to the onion family, I'm a big fan of grilled scallions and leeks. They're great partners for romesco sauce!
Thursday June 16, 2011 10:15 Kim ODonnel
10:15
[Comment From Jackie Jackie : ] 
I too love bean salads of all types. Black, white and kidney beans with cumin vinaigrette, add in corn (frozen at this time of year) maybe cherry tomatoes, cilantro or basil if you hate cilantro...lots of fresh ground black pepper
Thursday June 16, 2011 10:15 Jackie
10:15
Kim ODonnel: 
Quinoa vodka?! Have you tasted?
Thursday June 16, 2011 10:15 Kim ODonnel
10:15
[Comment From Lizka Lizka : ] 
Ah, new with e also, I finally got to this Mediterranean cafe and store - and finally have a place to find quinoa and they have dried beans and so many condiments. Was able to control myself, but can't wait to go back and start experimenting with stuff.
Thursday June 16, 2011 10:15 Lizka
10:15
Kim C.: 
Nope. I am curious though …
Thursday June 16, 2011 10:15 Kim C.
10:16
Kim ODonnel: 
Excellent, Lizka. finding a spot like that always puts a spring in one's step, no?
Thursday June 16, 2011 10:16 Kim ODonnel
10:16
[Comment From Jackie Jackie : ] 
We brought asparagus to a friend's rooftop bbq. A regular feature in our early summer meals. No one else there had had it grilled!! ??
Thursday June 16, 2011 10:16 Jackie
10:17
Kim ODonnel: 
Seriously? Interesting. come to think of it, grilled asparagus loves romesco!
Thursday June 16, 2011 10:17 Kim ODonnel
10:17
[Comment From Jackie Jackie : ] 
Quinoa vodka - does it have health benefits? lol
Thursday June 16, 2011 10:17 Jackie
10:17
[Comment From Jackie Jackie : ] 
My friend from Eugene has a dried bean CSA!
Thursday June 16, 2011 10:17 Jackie
10:17
Kim ODonnel: 
Whoa! Really? I want to know more about this dried bean CSA pronto!
Thursday June 16, 2011 10:17 Kim ODonnel
10:17
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Also, I just got dried beans at my next door farmer's market. I love getting farmer's market beans. I got turtle and garbanzo.
Thursday June 16, 2011 10:17 Jeanne in Seattle
10:18
[Comment From Jackie Jackie : ] 
For you canners: best jam ever: Strawberry, thyme, balsamic. Made for me by Denise of Chez Us. Love it.
Thursday June 16, 2011 10:18 Jackie
10:18
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Jackie: Oh I'm so jeaous. I would love a dried bean CSA!
Thursday June 16, 2011 10:18 Jeanne in Seattle
10:18
Kim C.: 
Right Jackie, full of protein.

Seems a little strange to be enjoying quinoa vodka when, word is, the people who harvest it can't afford to eat it anymore.
Thursday June 16, 2011 10:18 Kim C.
10:18
Kim ODonnel: 
I would totally sign up for a dried bean CSA. Bring it on!
Thursday June 16, 2011 10:18 Kim ODonnel
10:19
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
You know what we eat a lot in summer is rice salad. Rice on a bed of lettuce, topped with grilled fish and veggies. With a mustard vinaigrette. Easy and cool.
Thursday June 16, 2011 10:19 Jeanne in Seattle
10:19
Kim ODonnel: 
Jeanne, do you play with different kinds of rice -- i.e. red, forbidden and so on?
Thursday June 16, 2011 10:19 Kim ODonnel
10:19
[Comment From Jackie Jackie : ] 
Never tried black barley but have some black chickpeas.
Thursday June 16, 2011 10:19 Jackie
10:19
Kim ODonnel: 
Jackie, I've not had black chickpeas. What's the flavor/texture?
Thursday June 16, 2011 10:19 Kim ODonnel
10:20
[Comment From Jackie Jackie : ] 
on my grilled asparagus I often grind my homemade version of "gomashio" Japanese salt-sesame seed condiment: I use flax, sea salt and black and white sesame seeds. ymmy and pretty
Thursday June 16, 2011 10:20 Jackie
10:20
Kim ODonnel: 
Great idea, Jackie. Adding flax to the seasoning is so smart, great way of getting extra boost of heart-healthy super heroes!
Thursday June 16, 2011 10:20 Kim ODonnel
10:20
[Comment From Jackie Jackie : ] 
Fair Trade Spirits Company, http://www.fairtradespirits.com/
Thursday June 16, 2011 10:20 Jackie
10:21
[Comment From Jackie Jackie : ] 
Kim C. re: quinoa: there are Fair Trade products like the red quinoa I get at WF. I think the vodka is also a FT product?
Thursday June 16, 2011 10:21 Jackie
10:21
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Jackie: we love gomashio! I routinely make brown rice balls and roll them in gomashio for my daughter.
Thursday June 16, 2011 10:21 Jeanne in Seattle
10:21
[Comment From Lizka Lizka : ] 
I agree with Jeanne about rice - I've been actually discovering how great cold rice is myself lately.
Thursday June 16, 2011 10:21 Lizka
10:21
Kim ODonnel: 
And cold rice makes fab fried rice, into which you can all the odds and ends from your fridge...
Thursday June 16, 2011 10:21 Kim ODonnel
10:21
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Yes, I do play with the rice. But, mostly brown and white jasmine.
Thursday June 16, 2011 10:21 Jeanne in Seattle
10:22
[Comment From Jackie Jackie : ] 
I would too. I whined a bit at my husband last night for eating such a narrow variety of foods despite my delicious and loving efforts to expand.
Thursday June 16, 2011 10:22 Jackie
10:22
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
The one caution I have about sesame and flax seeds is that they go rancid very quickly. Store them in freezer.
Thursday June 16, 2011 10:22 Jeanne in Seattle
10:22
[Comment From Jackie Jackie : ] 
I made them once in a curry and they seemed very much like standard ones. I think they're a little harder/drier probably from sitting on shelf.
Thursday June 16, 2011 10:22 Jackie
10:23
Kim ODonnel: 
The black chickpeas? And are they black when cooked or do they turn more brown?
Thursday June 16, 2011 10:23 Kim ODonnel
10:23
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
My sister was convinced she hate flax seeds until I tasted hers and found out they were rancid. If they are bitter--rancid.
Thursday June 16, 2011 10:23 Jeanne in Seattle
10:23
[Comment From Jackie Jackie : ] 
My compromise with rice: we have "our" preferred rice (mine: Japanese white; his Chinese white) about half the time, then other half I make a brown rice or grain mix. He "suffers" through it because it's only sometimes.
Thursday June 16, 2011 10:23 Jackie
10:24
Kim ODonnel: 
Since the summer solstice is around the corner, here's what I want to know: Is there a fruit and veg that you've never played with but will be giving a try this season?
Thursday June 16, 2011 10:24 Kim ODonnel
10:24
[Comment From Jackie Jackie : ] 
Jeanne that's true. Check Japanese stores for grinders made for sesame. I grind about a quarter cup at a time, keep rest in freezer. There's also a ground flax product at GNC that doesn't turn & they swear it's not chemically preserved. Called "Dash o' Flax"
Thursday June 16, 2011 10:24 Jackie
10:25
[Comment From Jackie Jackie : ] 
Re: Black chickpeas I believe they held most of their color.
Thursday June 16, 2011 10:25 Jackie
10:25
Kim ODonnel: 
One of my maiden voyages this summer will be to pickle eggplant.
Thursday June 16, 2011 10:25 Kim ODonnel
10:26
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
I found that brown rice is an acquired taste if you grew up (like I did) with white rice. Now that we use brown rice most of the time, we prefer it to white. White tastes so "blah" to me now.
Thursday June 16, 2011 10:26 Jeanne in Seattle
10:26
[Comment From Jackie Jackie : ] 
re rice and rice subs: My friend says it's an Asian thing that we don't think it's food unless it's hot. My husb will try to warm up potato salad in the micro!
Thursday June 16, 2011 10:26 Jackie
10:26
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Can I admit something? I just do not like eggplant. I keep trying it and it never floats my boat.
Thursday June 16, 2011 10:26 Jeanne in Seattle
10:27
Kim ODonnel: 
Well, I don't like beets. (unless its in a quesadilla). And I'm so so about summer squash....
Thursday June 16, 2011 10:27 Kim ODonnel
10:27
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Jackie: interesting--because it's the ground flax that goes rancid so quickly.
Thursday June 16, 2011 10:27 Jeanne in Seattle
10:27
[Comment From Lizka Lizka : ] 
I'm with you on eggplant, Jeanne. I finally let it go.
Thursday June 16, 2011 10:27 Lizka
10:28
Kim ODonnel: 
I think eggplant is so often not done well. It's either not seasoned properly or not cooked til tender. the combination makes for some unfun eating.
Thursday June 16, 2011 10:28 Kim ODonnel
10:28
[Comment From Jackie Jackie : ] 
I'm thinking of the red and black rices for a cold salad. Dramatic, healthy anthocyanins etc. but will he eat it cold?
Thursday June 16, 2011 10:28 Jackie
10:29
Kim ODonnel: 
Grain berries -- wheat, rye & oat -- are on my list this summer too. I've done wheat berries but really want to see how I like the others.
Thursday June 16, 2011 10:29 Kim ODonnel
10:29
[Comment From Erin Erin : ] 
HERE!
Thursday June 16, 2011 10:29 Erin
10:29
Kim ODonnel: 
Erin! Greetings. Tell us about the summery weather you're having -- and we're not -- on the other side of the country.
Thursday June 16, 2011 10:29 Kim ODonnel
10:29
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Jackie: if you put enough vinaigrette on it, I think he will! LOL!
Thursday June 16, 2011 10:29 Jeanne in Seattle
10:29
[Comment From Jackie Jackie : ] 
We never have eggplant in this house unless he's away. I love it - again Japanese style. The long thin ones, braised with an umami-rich miso glaze.
Thursday June 16, 2011 10:29 Jackie
10:30
Kim ODonnel: 
Roasted eggplant is delightful. In my book, I roast it, then puree, season with lemon & olive oil, then mix in with lentils. Killer combo.
Thursday June 16, 2011 10:30 Kim ODonnel
10:30
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Lizka: yeah, that's what I had to do. I just don't get it when folks go into revelries about their love of eggplant.
Thursday June 16, 2011 10:30 Jeanne in Seattle
10:30
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Oat berries? Are those groats?
Thursday June 16, 2011 10:30 Jeanne in Seattle
10:31
Kim ODonnel: 
Jeanne, groats are buckwheat...
Thursday June 16, 2011 10:31 Kim ODonnel
10:31
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Also, in rice salad it's important for the rice to be warmish, I think. Otherwise it's kind of crunchy in a bad way and not yummy.
Thursday June 16, 2011 10:31 Jeanne in Seattle
10:31
[Comment From Jackie Jackie : ] 
Jeanne have you tried this variety? http://www.suite101.com/content/the-great-umami-caper-a157186
Thursday June 16, 2011 10:31 Jackie
10:31
[Comment From Jackie Jackie : ] 
I think with many veg dishes (though not Kim's!) umami is the missing thing that meatlover's miss.
Thursday June 16, 2011 10:31 Jackie
10:32
Kim ODonnel: 
Umami is KEY to getting meat lovers to spend more time with veg. Without it, veg are considered "rabbit food."
Thursday June 16, 2011 10:32 Kim ODonnel
10:32
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
I can't eat oats too much, but I want to get an oat flaker. It smashes the berries into the oat flakes we're familiar with. So fun! (yes, I am 12)
Thursday June 16, 2011 10:32 Jeanne in Seattle
10:33
[Comment From Erin Erin : ] 
We're about 5-10 degrees cooler than D.C. all the time, so when they have heat/humidity, we do too. Today, it's barely 70; scapes and strawberries are almost done and I'm snarfing them up and freezing them in advance of family from CA visiting in early July. Blueberries are on deck. Lemons are on sale so I'm making lemonade concentrate to freeze. The only new thing I'm doing here is having a garden; so far, the rabbits have taken out my broccoli and are working on my cabbage. Darned varmints!
Thursday June 16, 2011 10:33 Erin
10:33
Kim ODonnel: 
Erin, what's in the garden??
Thursday June 16, 2011 10:33 Kim ODonnel
10:33
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
LOL, Kim. My in-laws call my daily breakfast salad rabbit food.
Thursday June 16, 2011 10:33 Jeanne in Seattle
10:33
[Comment From Jackie Jackie : ] 
Kim I think this is it:
Thursday June 16, 2011 10:33 Jackie
10:34
Kim ODonnel: 
You mean the dried bean CSA?
Thursday June 16, 2011 10:34 Kim ODonnel
10:34
[Comment From Jackie Jackie : ] 
Wheat berries simmered last night in veg stock I made the day before from all the scraps I save in freezer. Going to make a skillet saute with a little bacon, wheatberries, corn and cherry toms for DH for dinner.
Thursday June 16, 2011 10:34 Jackie
10:34
Kim ODonnel: 
You're eating down that fridge, Jackie!
Thursday June 16, 2011 10:34 Kim ODonnel
10:34
[Comment From Jackie Jackie : ] 
Agree about umami. 100%. Indian food has nice layers of flavor and umami built in so DH doesn't miss meat.
Thursday June 16, 2011 10:34 Jackie
10:35
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Jackie: I haven't. But my daughter is soy allergic, so we can't do miso anymore. Sigh.
Thursday June 16, 2011 10:35 Jeanne in Seattle
10:35
[Comment From Jackie Jackie : ] 
Strawberries play so nicely in savory applications.
Thursday June 16, 2011 10:35 Jackie
10:35
Kim ODonnel: 
10-4 on that, Jackie. I love added ginger and balsamic vin to strawberreis, throw into romaine. Killer.
Thursday June 16, 2011 10:35 Kim ODonnel
10:35
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
I am missing basil like crazy right now. And a bug ate all of my starts. Waaa.
Thursday June 16, 2011 10:35 Jeanne in Seattle
10:36
Kim ODonnel: 
Ah, basil...a midsummer night's dream...
Thursday June 16, 2011 10:36 Kim ODonnel
10:36
[Comment From Erin Erin : ] 
4 kinds of squash (butternut, spagh. pumpkin, zucchini), cukes, potatoes, green beans, a mess of herbs, carrots, echanacia, a dozen tomato plants for sauce, three kinds of peppers, and kale. If the rabbits get after the kale, I'll have rabbit fur-lined slippers by fall. It's all a big experiment; I need to get out there to mulch with newspaper and hay, but I'm dodging the rain today.
Thursday June 16, 2011 10:36 Erin
10:36
Kim ODonnel: 
ERIN! Bravo. So impressive.
Thursday June 16, 2011 10:36 Kim ODonnel
10:37
[Comment From Erin Erin : ] 
Oooh, and leeks, onion and one lone eggplant vine (to replace the broccoli).
Thursday June 16, 2011 10:37 Erin
10:37
[Comment From Jackie Jackie : ] 
Jeanne, sorry about that! Soy is a tough one, huh? I'm struggling with dairy but with any processed food, soy is a likely component.
Thursday June 16, 2011 10:37 Jackie
10:37
[Comment From Jackie Jackie : ] 
Yup. And arugula or spinach loves strawberries, too.
Thursday June 16, 2011 10:37 Jackie
10:37
[Comment From Jackie Jackie : ] 
Brava from here toO!
Thursday June 16, 2011 10:37 Jackie
10:37
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Erin: wow! I'm so jealous!
Thursday June 16, 2011 10:37 Jeanne in Seattle
10:37
[Comment From Jackie Jackie : ] 
re: romaine - have you grilled it? LOVE it grilled!
Thursday June 16, 2011 10:37 Jackie
10:37
Kim ODonnel: 
Grilled romaine is terrific. It loves any kind of vinaigrette, too.
Thursday June 16, 2011 10:37 Kim ODonnel
10:37
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
We so badly miss the umami that tamari adds to things. Our daughter was diagnosed as soy-allergic this past fall, so we can't eat it anymore. Sigh.
Thursday June 16, 2011 10:37 Jeanne in Seattle
10:38
[Comment From Jackie Jackie : ] 
I was laughing at myself trying to find something in fridge and there was bag after bag, leek tops, onion skins, mushroom stems, parsley stems...got out the stock pot. Magic!
Thursday June 16, 2011 10:38 Jackie
10:38
Kim ODonnel: 
That's awesome, Jackie. We have so much more lurking in those fridge drawers than we realize.
Thursday June 16, 2011 10:38 Kim ODonnel
10:38
[Comment From Jackie Jackie : ] 
Sorry Jeanne. Do you use Braggs? Is it soy based? I've never tried it.
Thursday June 16, 2011 10:38 Jackie
10:39
[Comment From Lizka Lizka : ] 
Erin - congrats! Feels great to grow your own, doesn't it?
Thursday June 16, 2011 10:39 Lizka
10:40
Kim ODonnel: 
Growing your own food -- be it a container or an intheground plot like Erin's -- is mighty empowering. The garden becomes the stage around all the conversations, the source of inspiration, the cause for change...
Thursday June 16, 2011 10:40 Kim ODonnel
10:40
[Comment From Erin Erin : ] 
Thanks, all! Don't be too impressed; we've got to see how I manage to take care of it as the summer goes on! Hopefully I'll get some pictures up at some point, but one afternoon I just started mowing... 12'x32' is what I ended up with. Can't wait for stuff to start producing! The kids are excited and each one has a little section to work with. Fingers crossed!
Thursday June 16, 2011 10:40 Erin
10:40
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Jackie: LOL! I roast spatchcocked chicken a lot, so we have chicken backs in the freezer. My husband always finds those and asks, "What are these again?" I have to explain they are for stock.
Thursday June 16, 2011 10:40 Jeanne in Seattle
10:40
[Comment From Jackie Jackie : ] 
Also jealous of gardens. I have just a few herbs flowers in pots. Not enough sun for veg. ;-(
Thursday June 16, 2011 10:40 Jackie
10:40
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Jackie: I was served a loved grilled romaine salad last year. I have been dreaming about it ever since!
Thursday June 16, 2011 10:40 Jeanne in Seattle
10:41
[Comment From Lizka Lizka : ] 
I've been throwing basil into my drinks (mostly cranberry juice watered down) to use it up and it's been a revelation.
Thursday June 16, 2011 10:41 Lizka
10:41
Kim ODonnel: 
Basil infusions are wonderful! I love basil in eggs, tucked into my sandwiches, thrown into grain salads, fruit salads...
Thursday June 16, 2011 10:41 Kim ODonnel
10:41
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Jackie: Braggs is soy sauce, basically.
Thursday June 16, 2011 10:41 Jeanne in Seattle
10:41
[Comment From Jackie Jackie : ] 
I still have a shank and trotter in there, too! At least now there's a neat row of containers of veg stock. Another way to add depth of flavor to grains.
Thursday June 16, 2011 10:41 Jackie
10:42
[Comment From Jackie Jackie : ] 
Oh a trick I learned from Elizabeth Andoh is to put a small piece (1" sq) of kombu in the rice pot. Umami punch.
Thursday June 16, 2011 10:42 Jackie
10:42
Kim ODonnel: 
Jackie, that is a great tip for rice. Excellent idea. I imagine adding kombu to noodle pot would do the same thing.
Thursday June 16, 2011 10:42 Kim ODonnel
10:42
[Comment From Jackie Jackie : ] 
Also good on the grill: radicchio, fennel, ramps, scapes, pineapple...
Thursday June 16, 2011 10:42 Jackie
10:43
Kim ODonnel: 
Radicchio grilled, then off heat, add a smidge of blue cheese & your favorite leafy herb. Yes!
Thursday June 16, 2011 10:43 Kim ODonnel
10:43
[Comment From Erin Erin : ] 
I love grilled fruit. No extra sweeteners needed. Looking forward to local stone fruits making their appearance here!
Thursday June 16, 2011 10:43 Erin
10:43
Kim ODonnel: 
Grilled peaches are the bomb diggety.
Thursday June 16, 2011 10:43 Kim ODonnel
10:43
[Comment From Jackie Jackie : ] 
Jeanne, I was afraid of that. I would really recommend Eliz Andoh's Kansha cookbook. She knows how to make great flavorful extracts, though many do include soy. One trick I learned is to cold extract kombu in water. You essentially get umami water. Could help add flavor to many things.
Thursday June 16, 2011 10:43 Jackie
10:44
Kim ODonnel: 
Umami water. That's got a nice ring to it, Jackie.
Thursday June 16, 2011 10:44 Kim ODonnel
10:45
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Jackie: yes, I made a homemade "soy" sauce a few months ago using mushrooms as the base. It was interesting.
Thursday June 16, 2011 10:45 Jeanne in Seattle
10:45
[Comment From Jackie Jackie : ] 
One issue I have with trying to eat more veg is that so many recipes require dairy which I'm now allergic too. *cue the wailing* Tarts, cheeses, parmigiano reggiano...all in the past for me. *cue more wailing pls*
Thursday June 16, 2011 10:45 Jackie
10:46
Kim ODonnel: 
Oh shucks, Jackie. Although it can be done, as you know. I bet you're adding more nuts and seeds in your dishes? Have you thought of trying your hand at "cashew cheese"? Not cheese by any stretch...the other idea is to make a 'cream cheese' of silken tofu...
Thursday June 16, 2011 10:46 Kim ODonnel
10:47
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
I just got the book Fire It Up and they have a grilled watermelon recipe. I can't wait to do it because I am allergic to raw watermelon!
Thursday June 16, 2011 10:47 Jeanne in Seattle
10:47
Kim ODonnel: 
Jeanne, I can't wait to do that recipe, either. Sounds heavenly.
Thursday June 16, 2011 10:47 Kim ODonnel
10:47
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Jackie: we grill many of our veggies in the summer. Toss in a light coating of olive oil and salt.
Thursday June 16, 2011 10:47 Jeanne in Seattle
10:47
[Comment From Jackie Jackie : ] 
and yes re: grilled peaches bomb diggety indeedy
Thursday June 16, 2011 10:47 Jackie
10:48
Kim ODonnel: 
Some like honey drizzle, but me, all I need is some basil on top. So nice.
Thursday June 16, 2011 10:48 Kim ODonnel
10:48
[Comment From Jackie Jackie : ] 
was there caramel color added? like Kitchen bouquet?
Thursday June 16, 2011 10:48 Jackie
10:48
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Our family can't tolerate too much dairy, either. So, we just do veggies the most simple ways: steamed or roasted. Roasted during winter is the best!
Thursday June 16, 2011 10:48 Jeanne in Seattle
10:48
[Comment From Jackie Jackie : ] 
Grilled watermelon is nice. Try macerating red onion in lime juice to add to it. And basil works well with it, too, tossed in to finish.
Thursday June 16, 2011 10:48 Jackie
10:49
Kim ODonnel: 
Yes, and the lime juice will make the red onion easier to digest. In my book, I do rice noodles with all those zesty items. Scrump-licious.
Thursday June 16, 2011 10:49 Kim ODonnel
10:49
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Jackie: also, ranch dressing is easy to make dairy-free. And even egg-free if you need to.
Thursday June 16, 2011 10:49 Jeanne in Seattle
10:50
Kim ODonnel: 
Speaking of dressings: I've made caesar dressing recently without the egg, and I didn't much miss it, I gotta say.
Thursday June 16, 2011 10:50 Kim ODonnel
10:50
[Comment From Jackie Jackie : ] 
I want to raise a hand for vinegar. Too often acid punch is missing - again , leaving food bland.
Thursday June 16, 2011 10:50 Jackie
10:50
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Kim: ooo, yummy! Would love that recipe!
Thursday June 16, 2011 10:50 Jeanne in Seattle
10:52
Kim ODonnel: 
You got it. To me the key is the umami punch: worcest sauce, mustard, chovies, garlic, plenty of lemon -- with all the flavor, the egg is almost gratuitous. I'll fill you in.
Thursday June 16, 2011 10:52 Kim ODonnel
10:52
[Comment From Jackie Jackie : ] 
Re silken tofu: I love husband is only Chinese man on planet who will not touch it. Easier to make one vinaigrette we both love than two dressings. But you know what, I lOVE ranch dressing and had forgotten I could use sliken to make some. Anyone have recipe?
Thursday June 16, 2011 10:52 Jackie
10:53
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Jackie: it's so interesting--my husband loves vinagered things, while my daughter and I need things to go easy on the vinegar. Interesting dilemma for family meals that use vinegar
Thursday June 16, 2011 10:53 Jeanne in Seattle
10:53
[Comment From Jackie Jackie : ] 
Very excited now about the ranch dressing...
Thursday June 16, 2011 10:53 Jackie
10:53
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Shallots add a nice flavor punch to things. A much more mellow and complex flavor than onions.
Thursday June 16, 2011 10:53 Jeanne in Seattle
10:54
Kim ODonnel: 
I'm all about shallots, too! They're the elegant cousin of the onion...
Thursday June 16, 2011 10:54 Kim ODonnel
10:54
[Comment From Jackie Jackie : ] 
Jeanne it's crazy isn't it? We're only two and most often I love cooking for us but sometimes i just have to whine. Done now. ;-)
Thursday June 16, 2011 10:54 Jackie
10:54
[Comment From Jackie Jackie : ] 
Many Japanese drink a TBSP of vinegar a day for health. I don't know about that regimen (and let's face it, my people are weird about fads) but vinegar does have natural anti microbial components right?
Thursday June 16, 2011 10:54 Jackie
10:54
Kim ODonnel: 
Yes, vinegar is really good for you. The American diet has very little fermented quality to it.
Thursday June 16, 2011 10:54 Kim ODonnel
10:55
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Jackie: most Ranch Dressing recipes use buttermilk and mayo. You can just substitute a milk substitute mixed with vinegar.
Thursday June 16, 2011 10:55 Jeanne in Seattle
10:55
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Vinegar also stimulates digestion
Thursday June 16, 2011 10:55 Jeanne in Seattle
10:55
[Comment From Jackie Jackie : ] 
Just figured out how to make those lovely fried shallots that top so many dishes: slice thin, dredge in fine flour (Wondra Sauce & Gravy or rice flour) then quickly shallow fry. Don't know how long they keep b/c they disappear!
Thursday June 16, 2011 10:55 Jackie
10:56
Kim ODonnel: 
Fun, Jackie! They're a killer topping for roasted green beans, in a salad, mac & cheese...
Thursday June 16, 2011 10:56 Kim ODonnel
10:56
[Comment From Jackie Jackie : ] 
Jeanne - like soy milk and vinegar? really?
Thursday June 16, 2011 10:56 Jackie
10:57
[Comment From Jackie Jackie : ] 
With good vinegars I find very little else is needed. I adore Katz' Gravenstein Apple or Sauv blanc or Zin. I could drink those daily.
Thursday June 16, 2011 10:57 Jackie
10:57
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Jackie--yes! I cup of soy milk plus 1 TBL of apple cider vinegar (or less) to your taste.
Thursday June 16, 2011 10:57 Jeanne in Seattle
10:58
[Comment From Lizka Lizka : ] 
Gotta run...Fun chat; good talking to you ladies. Hope we can do it again soon!
Thursday June 16, 2011 10:58 Lizka
10:58
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
I love seasoned brown rice vinegar. Has a bit of sugar and salt--it's a dressing by itself!
Thursday June 16, 2011 10:58 Jeanne in Seattle
10:58
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Bye Lizka!
Thursday June 16, 2011 10:58 Jeanne in Seattle
10:59
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Jackie: same "buttermilk" recipe can be used for baking, too!
Thursday June 16, 2011 10:59 Jeanne in Seattle
10:59
[Comment From Jackie Jackie : ] 
I'm now hungry and going to make some ranch dressing!! THANKS to all. Good stuff always.
Thursday June 16, 2011 10:59 Jackie
10:59
[Comment From Jackie Jackie : ] 
Mwah Mwah Mwah!
Thursday June 16, 2011 10:59 Jackie
10:59
[Comment From Jeanne in Seattle Jeanne in Seattle : ] 
Thanks, everyone! Thanks, Kim!
Thursday June 16, 2011 10:59 Jeanne in Seattle
11:00
Kim ODonnel: 
Program note: I'll be taking a vacation (the nerve, I know) and then will be on the road for Meat Lover's Meatless stuff, so the next chat won't be til July 21. Hoping to do a canning chat, and please send your ideas & suggestions for topics. Thanks all for stopping by, and take good care. Now go eat your vegetables!
Thursday June 16, 2011 11:00 Kim ODonnel

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Table Talk

Kim O’Donnel is a trained chef, nationally recognized online food personality, and a longtime journalist. She is the author of a new cookbook, The Meat Lover’s Meatless Cookbook.

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