Fare Exchange: What to do with typically discarded vegetables

bakery background
bakery background
photo Jane Henegar

Welcome to Fare Exchange and to the challenges and benefits of the exchanging. Today Clare King has asked for shopping information, for a recipe and finally for what to do with vegetables that are typically discarded.

"I have heard that before you roast pecans you should soak them in water. I don't know if that is true and, if it is, why. I would like a specific recipe. And I have looked around town for ponzu sauce, which combines the flavors of soy and citrus, but cannot find it."

Finally, Ms. King has been looking at the throwaway stems of asparagus and broccoli, as she breaks off asparagus stems and cuts the broccoli florets away from the tough base. But she is wondering whether that is wasteful and how we might use asparagus and broccoli - and other fresh produce as well - that we have always thought to discard.

And this is an anonymous request: For a bread "like the buttery stuffed herb bread sold at Bread Basket."

OKRA ADVICE

To the request for recipes for serving whole okra, Debbie Pataky of Lookout Mountain replied, "I'm sure okra can be fried whole. Canyon Grill serves it as a side dish and it is delicious." One more for you, Ms. Pataky: Can frozen okra be fried whole?

LAMB CASSEROLE

Like Jim Sparks, many of us often think about serving lamb in springtime. To that end he recommended a variation on the leg of lamb theme: a casserole made with ground lamb and eggplant.

Lamb and Eggplant Casserole

1 medium eggplant, finely chopped

Salt

2 cups chopped onion

Olive oil

2 garlic cloves, minced

1 (14 1/2-ounce) can petite diced tomatoes

1/2 teaspoon ground cumin

1/2 teaspoon oregano

1 teaspoon minced rosemary

1 teaspoon paprika

Chicken broth

Salt and pepper to taste

1 pound ground lamb

Peel and slice eggplant, sprinkle it with salt, and place in colander for 30 minutes to drain. Wash off salt, pat dry, and finely chop.

Heat oven to 350 degrees. In a large skillet, sauté onion in olive oil, reduce heat, add garlic, and sauté briefly. Add eggplant, and sauté 10 minutes. Add tomatoes and spices, then transfer to a 13- by 9-inch casserole dish.

Brown lamb in skillet with salt and pepper, drain off fat, then add to casserole dish. Sprinkle lightly with chicken broth for proper moisture.

Cover with foil and cook 45 minutes, then uncovered 15 additional minutes.

Let stand 10 minutes before serving.

ZESTY BREAD

Thank you, Roseann Strazinsky of Fairfield Glade, for sending two unique recipes, one for bread and one for carrots.

French Herb Bread

5 to 6 cups all-purpose flour, divided

2 packages Red Star instant dry yeast

1 package (at least 3/4-ounce or 4 teaspoons) dry ranch-style buttermilk salad dressing mix, reserving 1 teaspoon

1 1/2 cups buttermilk

1/2 cup water

1/4 cup shortening

1 egg

1 tablespoon butter or margarine

Heat oven to 375 degrees.

In a large mixing bowl, combine 2 cups flour, yeast and 3 tablespoons salad dressing mix; blend well.

Heat buttermilk, water and shortening until warm (120 to 130 degrees; shortening need not melt), then add to flour mixture. Add egg. Blend until moistened. Beat 3 minutes at medium speed.

Gradually stir in enough remaining flour to make a firm dough. Knead on well-floured surface until smooth and elastic (5 to 10 minutes). Place in greased bowl, turning to grease top. Cover; let rise in warm oven for 20 minutes (Turn oven to lowest setting for 1 minute, then turn off. Or place in cold oven with a bowl of steaming water).

Punch down dough; divide into 2 parts. On a lightly floured surface, roll or pat each half to a 12- by 7-inch rectangle. Starting with longer side, roll up tightly, sealing edges and ends. Place seam side down on greased cookie sheet. Make diagonal slashes about 2 inches apart in tops of loaves. Cover; let rise in warm oven again until light and doubled, about 30 minutes.

Bake in preheated oven at 375 degrees for 25 to 30 minutes. (Ovens vary, so watch not to overbake.)

While warm, brush with melted butter; sprinkle with 1 teaspoon reserved salad dressing mix. Cool on wire racks.

CARROT CASSEROLE

Plantation Carrots

6 to 8 carrots

1 cup Hellmann's mayonnaise

2 tablespoons grated onion

2 tablespoons horseradish

1/4 teaspoon black pepper

1/2 teaspoon salt

1/4 cup reserved carrot liquid

1/4 cup bread crumbs

1 tablespoon melted butter

Dash paprika

Pare carrots, and cook until tender. Reserve 1/4 cup of the liquid. Cut drained carrots into about 2-inch strips. Set aside.

Mix together mayonnaise, onions, horseradish, pepper, salt and reserved carrot liquid. Spread a few spoonfuls of mayo mixture into a bottom of a casserole pan, about 7 by 12 inches. Arrange the strips of carrots in rows into the casserole. Pour the mayonnaise mixture over all the carrots.

Mix together bread crumbs, melted butter and paprika. Sprinkle over carrot-mayonnaise mixture. Bake in a 350-degree oven for 20 minutes.

POTATO SHUFFLE

Nancy Ford has given us directions for her special-occasion potato casserole that satisfies her extended family of 15. (She confirmed that a casserole with potatoes, cream cheese and sour cream does freeze well.) But first, a story of that family.

"In December 2015 [husband] Jim helped me rice the potatoes, and when the dish was finished, he took it to the garage to the freezer. He only had on socks, slipped and fell and broke his right arm. But he saved the potatoes. Our daughter-in-law said that she was going to feel bad eating those potatoes, but all of us enjoyed them."

Creamed Potato Casserole

5 pounds Yukon gold potatoes (boiled with skin on)

1 stick butter

8 ounces cream cheese

8 to 12 ounces sour cream

Salt and pepper to taste

Cool boiled potatoes until you are able to handle. Rice potatoes to remove all lumps. Mix all ingredients together with electric mixer. Place in a 9- by 13-inch dish. At this point, they may be frozen.

To serve, remove dish from the freezer and place in refrigerator several days before serving. Set oven to 350 degrees, and bake about an hour or until hot. Serves 12 to 15.

As always, thank you all for coming.

To reach us

Fare Exchange is a longtime meeting place for people who love to cook and love to eat. We welcome both your recipes and your requests. Be sure to include precise instructions for every recipe you send. Mailing address: Jane Henegar, 913 Mount Olive Road, Lookout Mountain, GA 30750 E-mail: chattfare@gmail.com

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