Farm fresh to you...

It's only every four weeks. And there's a farmer's market nearby on Sunday, but invariably, by the time I get my rear in gear, I've already missed it. Anyway, this way I get to try stuff that I might not otherwise. Once I've paid for it, I'm darn well going to make sure that I don't let it go to waste!

I rather like eggplant, just never learned how to cook it. Never tried parsnips. I can tolerate Brussels sprouts if they aren't overdone or underdone, but I never quite seem to get it right.

Brussells are best steamed - not soggy that way - just a tiny bit crispy if you time it well.

That's what a friend of mine told me. I tried it but didn't quite get it right. Didn't like them enough to try again...

Well, it is 4.30pm here now so I'm off to get something in the oven and to prepare the veges in the steamer - including Brussells in the top tray, added later.

enjoy...
past my bedtime!

Hi cloudwatcher, brussels are much adored by both my son and I, bet not many can say that about a 10 year old, but are imported and frozen are just vile. I make a tiny cross incision in the top and boil for about 2 minutes for perfect results.

You'll need to stock up with olive oil for when your son arrives with the aubergines, the two are made for each other.

Hi Thea. You make an incision in the TOP? The English way is to cut a cross at the STALK end. Your son and my granddaughter. She loves them too. I always have plenty of Extra Virgin Olive Oil - the only oil I use - so we'll be OK.

Here's how I do them.

Mail them all to Greece and Australia!

Just 5 mins ago I was talking to an ex pat on property and we spoke longingly of parsnips. They could be so sweet and we loved them roasted in the oven. This lady had returned for supermarket shopping and had bought one leek - one leek - and it was over US$2. Isn't that amazing. I could not afford that at all.

I meant the stalk end yes.

@Dawn, do you get brussels all year round then. We only get imported ones usually in December but I did pick a bag up in town last week so hoping they've got plenty more on Saturday.

So how the heck does one prepare parsnips anyway?

@Thea, I don't know when we get them because I don't like them!!!

Parsnips - I prefer them roasted. Just peel and roast like any other veg. You can also boil or steam them, just like carrots. I have parboiled them and then rolled them in honey and fried them. Parsnips are unlike any other veg and have a rather sweet taste. When parsnips are grown in a warmer climate, the centre can be stringy, so may have to be removed.

Um, OK, but I have never roasted vegetables of any kind. Boiled, steamed, sauteed, but never roasted.

How could possibly live without ROASTED veges????!!!!!

I roast them more than any other way - even when we are not having a roast meat. You mean you don't even have roast veges with a roast? What about your famous Thanksgiving dinner? Don't you roast your veges? I'm sorry, I shouldn't rant. I just find it difficult to believe anyone could live without roast veges.

Apart from "ordinary" roast veges we love a mixed brew. I put some Extra Virgin Olive oil (OK Thea?) in a roasting pan and add minced ginger (surprised?) finely chopped mint, lemon grass, minced chili, and various herbs (whatever I have at the time). I mix the mixture, drop in various chopped vegetables and coat them well.

The size of the chop depends on the veges. Beetroot is a small dice because it takes longest to cook, swedes a bit bigger, plus carrots, parsnips, potatoes, pumpkin, sweet potato, onion, cauli, capsicum, choy - whatever is in the fridge - and some pine nuts for extra flavour. It may need a spray of oil over the top when mixed. Bake at 180 for about 45 minutes.

No excuses now!

Baked potatoes with the skin on.. yummy!

I have managed to live 51 years and become the wonderful person that I am without roast veggies.

For Thanksgiving, we usually have something like a green bean casserole (if my sister brings it). That is baked, true. Or we have a salad or just some mixed vegetables or something. Veggies is the least of the meal, really. There is turkey, stuffing, cranberries, peanut salad (a family thing), potatoes and gravy, yams and dessert. At a minimum.

And when I make a roast, I just roast the meat. Usually it's accompanied by mashed potatoes and gravy and some kind of vegetable I've prepared on the stove. Roasted vegetables are just not on my radar.

Well I can't argue with that one.
I can't understand it, but then you wouldn't understand some of my likes and dislikes, so . . . . .

Well I don't mind trying them, just haven't been exposed, so can't understand the shock!

The spouse will only eat spinach creamed. It's not bad at all, really. And even better with the chard in it. You don't have to overcook it, you can steam it and then chop it up and then mix it into the sauce.

Bad habits on how to ruin them, lol. I was going to call mom's friend Jeannine for her eggplant parmesan recipe...

Trust me on this one Dawn, there was a whole cookery discussion on aubergines and every single person on it thought they needed to be peeled.

Um OK, no peeling. got it...

So Thea, are you going to post some recipes?
I could surprise my son and have a good one for the night he arrives!

I've never tried roasting them but I'll give it a go - without the garlic.

Interesting...

good intentions but poor motivation - that's me all over the place!

And if a vegetable comes that he doesn't like, tough!:-)

U are going to hold his nose & stuff it down him, right?

Why, no. I'm just going to shame him into setting a good example for the children, all three of whom are whining, "I don't liiiiike it"......

Well poo, u spoiled my fun. I could just see u holding his nose.

I could try it. The kids would probably think it was hysterically funny...

bET THEY WOULD TO. Be sure & take pictures if u try it.

right, I'm going to hold his nose and stuff veggies down his throat while holding a camera and taking pictures...

what an opinion you must have of me!!!

I have alot of faith in u. I think u can do anything u want.

haha nice try!

What do you stuff them with?

I have never heard of or cannot imagine how you could stuff a little brussell sprout. How do you do this?

Inquiring minds want to know...

I don't think he is talking about Brussell Sprouts

Maybe not, but if he is, no clue how you would stuff one!

The mystery of the sprouts! LOL...
For me to know, for you guys to find out..

Use your culinary expertise to figure out...

OK I googled it and there IS a recipe out there for stuffed brussel sprouts: http://www.epicurious.com...

You know what, Dawn.. I love epicurious website. In fact, I have copied recipes there for my mom before. Great research! So now you guys know there is stuffed brussels sprouts..

yes, we bow to your superior knowledge of stuffed brussels sprouts...

Hehehehehhe..

OH I misread that, thought you said you liked them overcooked. I'm glad I went back and reread it!!!

No. Just my inept typing with stiff fingers. Undercooked really. I also adore cauliflower. Sometimes, if I am alone at home, then I just steam a whole cauliflower for dinner and eat it with black pepper and some butter drizzled over it. Just that for dinner and it is marvellous. Am salivating.

Yum, sounds good. I also like cauliflower raw with french onion dip.:-)

Yes, I have it that way too. I had forgotten

Hm, nope I didn't. Guess I'd better check it out before the kiwis rot...

Why are they called Kiwi fruit (New Zealand) when they originated in China?
The alternative name for them is Chinese Gooseberry.

I don't know but I'm going to bet they weren't discovered by a New Zealander...

mystery meat!!!

Chard is this green, leafy thing with stalks that look somewhat like celery. I had heard of it but never tried it!

When I was a child, we had to sit at the table until we ate. Never a problem for me, I liked everything. My poor brother often sat there all night and then went to bed hungry.