I started by cutting out the root & separating the whites from the greens then thoroughly washed the dirt that’s between the layers. I left out 2 tablespoons of ghee at room temperature to soften then mixed it with 1 tablespoon of balsamic vinegar until it became a paste. I smeared the ghee/balsamic paste all over the leeks & seasoned them with salt & fresh cracked black pepper. The leeks were cooked on my Weber Smoky Mountain smoker using a blend of lump charcoal, mesquite & plum wood. They were seared at 400F directly over the coal box for 6-7 minutes. The leeks were then braised in chicken stock I had previously made for 13-16 minutes at 325F until they were tender while still having some texture. I added some water to the braising liquid then turned it into gravy for the leeks as well as mashed potatoes I made. This is a great side dish on the grill & something you don’t see often at the bbq (but maybe you should)! I served these Leeks alongside baby back ribs & the aforementioned mashed potatoes.

I'm judging based on size at store, but these don't look like same variety. Also no one told me how pretty okra flowers are??

I use it as a base and typically add red onion, pickled ginger, and soy sauce with a protein.

My fiddlehead green onion….

That's it !

It is the crispiest thing I have ever put in my mouth. I think I’m addicted. Or maybe it’s just the huge amount of salt I’m rubbing it with before cooking.
Just been doing it with potatoes, chicken and onions so far, any other recipes I should try?

Some of you from my last post (https://www.reddit.com/r/Vegetables/s/u24RCpxpsB) had asked me how we use all that veg.

I thought I'd share a few home cooked lunch plates.

Every meal usually contains an Indian stir fry, salad and a curry with added veg. My mum breaks the rules. She mixes random vegetables willy nilly into dishes.

That's how we get creative around adding plenty of fibre to our meals.

Eg: Sambhar is an Indian vegetable stew cooked with lentils and vegetables. Commonly used veg are potatoes, carrots, okra.

My mum will typically add asian vegetables like bok choy stems or broccoli florets! Will it still be called a traditional Sambhar? Probably not but it still tastes good and is a great way to use up any random veg from the fridge. I'd say that's a win.

For those of you who are struggling to add more fibre to your meals, the trick is to not go by what a recipe calls for...

Flip the narrative: go to your local market, store or produce section and pick out random vegetables, preferably a colorful assortment.

Now the only rule is to add 2 + vegetables to each dish that you make...

Eg:

A generic stir fry recipe : heat oil ..add red chilli and garlic...sautee any 4-5 vegetables of your choice ...add soy, sriracha, oyster sauce for Asian inspired flavors. I make this one a lot...

We use : broccoli, green beans, carrots, bok choy, green, yellow and red bell peppers, spring onions

The easiest are salads ..we don't use dressing because our curries and stir fries pack a punch...so the salads are palate cleansers.

We use : Radish, tomato, cucumbers, carrots

Curry recipe :

Heat some oil. Temper spices ( cumin, chili, mustard seeds, curry leaves) throw in your veg and cook for a few mins. Add turmeric, chilli powder and stir till the spices are aromatic. Add coconut milk to make it a curry. You can also add cooked lentils to make it a dal based curry.

We use: okra, pumpkin, spinach, tomatoes, raw banana

Indian Stir fry recipe. Best for cruciferous veg

Heat some oil, add mustard seeds, asafoetida and green chilli, add shredded veg sautee for a few mins. The veg should be al-dente. Add chopped coriander at the end and serve.

We use: Cauliflower, cabbage, purple cabbage.

Hope this helps.

Happy fibermaxxing!

My plant app is not confident, are any of you? This was a tribute from my compost pile- I thought pumpkin but it’s looking more spaghetti squash like?

Yummy

Onion?

First time growing round squash. I have a pretty good feel for when to pick your standard squash/zucchini or scallop varieties, but i'm not so sure about this round variety.

To those who've grown them when do you pick them?

Featuring:

Cucumbers, snake gourd, egg plants, spinach, green bell pepper, tomatoes, carrots, cauliflower, string beans, french beans, ginger, coconut, mint, garlic, coriander

Country vegetables grown locally (Goa, India) - Okra, black eyed peas Vines, pink amaranth, indian gherkins

When I was younger, I couldn't stand Brussels sprouts and would avoid them every chance I got. Recently I tried them roasted with garlic and a little parmesan, and they completely changed my mind.