00:25:33 Charlene Doland: Welcome! As we get started, I wonder what your favorite vegetable is? 00:27:33 Elisabeth Tyndall: I really like tomatoes! 00:27:37 Karen Fasimpaur: any greens...especially lettuce 00:27:47 Charlene Doland: Asparagus! 00:28:36 Charlene Doland: What vegetable do you have no idea how to cook? 00:32:22 Elisabeth Tyndall: Artichokes. I've never figured that out. 00:33:15 Karen Fasimpaur: I usually steam artichokes (easy) but I've also started stuffing and baking them lately 00:33:49 Karen Fasimpaur: I don't really like beets but I love beet greens! 00:33:56 Charlene Doland: I'm with you, Elisabeth! Artichokes are great nitrogen fixer, and I want to include them in my garden, but am a little intimidated. 00:36:18 Charlene Doland: 100% Karen! We might be twins! Onion, garlic and acid to finish and cut the bite. 00:38:52 Charlene Doland: https://www.eatlocalcochise.org/delicious/ for recipes 00:40:57 Charlene Doland: Another YouTube video Food Four Ways Swish Chard https://www.youtube.com/watch?v=XdhrTWtyvtU 00:41:59 Charlene Doland: Does cooking microgreens reduce their nutritional value? 00:43:54 Karen Fasimpaur: Zucchini bread with some mesquite flour is a nice add 00:44:16 Charlene Doland: carrots...khttps://www.youtube.com/watch?v=l6Z-3RLVPSE 00:44:54 Charlene Doland: I love grilling summer squash with a bit of olive oil and fresh herbs. 00:45:08 Karen Fasimpaur: I LOVE LOVE stuffed squash blossoms 00:46:13 Charlene Doland: All 27 Food Four Ways videos are good. All made with local foods as much as possible https://www.youtube.com/results?search_query=+university+of+arizona+food+four+ways 00:46:53 Charlene Doland: Ratatouille! Add garbanzo beans for more protein. 00:47:33 Elisabeth Tyndall: yum! 00:47:59 Charlene Doland: From Jennifer Knudsen I like zucchini marinated in balsamic and then cooked on skewers with mushrooms and he'll peppers. 00:48:33 Charlene Doland: *bell 00:48:41 Elisabeth Tyndall: oh yes that is such a great way to have zucchini 00:48:47 Charlene Doland: From Andrea Bernal I love zucchini lasagna!! I also put eggplant 00:49:41 Cynthia Aspengren: Andrea...that is so good! 00:50:23 Cynthia Aspengren: I'm with Karen, I just love food. 00:52:16 Charlene Doland: Hoisin eggplant recipe: https://www.today.com/recipes/eggplant-stir-fry-t26916 00:56:45 Karen Fasimpaur: Roasted in my fav. Use high heat 425-450 degrees 00:57:06 Karen Fasimpaur: Then the sauces and dips -- yum! 00:57:20 Charlene Doland: Toaster oven roasted vegetable recipe: https://eatfresh.org/recipe/side-dish/toaster-roasted-vegetables 00:57:34 Karen Fasimpaur: Resource list at www.eatlocalcochise.org/delicious 00:57:47 Karen Fasimpaur: http://www.eatlocalcochise.org/delicious 00:59:13 Charlene Doland: I've been using young turnips as part of my coleslaws over the winter. 01:00:15 Charlene Doland: For those interested in permaculture agriculture, daikon radishes are a nitrogen fixer. 01:00:52 Charlene Doland: From Jennifer Knudsen I love pickled beets, but I've never pickled them myself. 01:01:13 Karen Fasimpaur: There are some nice native (?) squashes that are huge and yum 01:01:23 Elisabeth Tyndall: same I usually roast my beets 01:01:46 Karen Fasimpaur: Jennifer, pickling isn't difficult. You should try it. We may discuss this a bit on our session on food preservation in a couple weeks 01:03:49 Charlene Doland: Delicata squash is one of my favorites because the peel is also edible. 01:06:28 Charlene Doland: This butternut risotto recipe is divine: https://cookieandkate.com/roasted-butternut-squash-risotto/ 01:07:29 Karen Fasimpaur: Sage brown butter is one of my fav sauces 01:09:34 Karen Fasimpaur: With the price of pine nuts, I haven't used them in years. 01:09:45 Elisabeth Tyndall: that is very yummy! 01:09:47 Karen Fasimpaur: I use walnuts, almonds, pistachios, even sunflower 01:09:50 Karen Fasimpaur: seeds 01:10:09 Charlene Doland: Can also use cilantro instead of basil. 01:10:10 Karen Fasimpaur: And we have local pistachios 01:10:14 Elisabeth Tyndall: mint!! 01:10:23 Karen Fasimpaur: Also arugula, mint, spinach 01:12:01 Elisabeth Tyndall: I'm going to make pistachio and mint pesto :) 01:12:42 Charlene Doland: Mmmmmm, love arugula! Never thought of making a pesto with it! 01:15:40 Karen Fasimpaur: Sometimes for heavier herbs like arugula I use a lighter oil even just canola 01:15:49 Karen Fasimpaur: Lemon zest is nice too 01:16:09 Karen Fasimpaur: Pesto freezes well, but freeze it without cheese and add the cheese later 01:16:44 Karen Fasimpaur: Nutritional yeast is a nice sub for cheese too 01:18:04 Karen Fasimpaur: I love to mix pesto into a white sauce too -- creamy pesto 01:18:49 Karen Fasimpaur: I love apples or pears with blue cheese and a vinegar reduction drizzled over 01:19:50 Karen Fasimpaur: Those same ingredients can be blended into a gazpacho ... melons (no tomato)...really good 01:20:11 Charlene Doland: Many kale salads include apples. 01:20:45 Charlene Doland: Applesauce, apple butter. 01:22:07 Charlene Doland: Roasted stone fruit with ice cream recipe: https://eatfresh.org/recipe/desserts/roasted-stone-fruit-ice-cream 01:22:14 Cynthia Aspengren: In the Mediterranean they drizzle the balsamic reduction on fruit. 01:24:50 Charlene Doland: Pizza recipe: https://www.eatlocalcochise.org/delicious/pizza/ 01:24:55 Cynthia Aspengren: Pizza is the best! My family loves a cold salad pizza with an olive tapenade as the base sauce 01:26:00 Elisabeth Tyndall: Frittatas are great for leftovers! 01:28:17 Cynthia Aspengren: Love miso! 01:28:35 Charlene Doland: A grilled vegetable salad I love, I think it's the herbs in the vinaigrette that makes it so special. https://www.allrecipes.com/recipe/233437/grilled-vegetable-salad-with-fresh-herb-vinaigrette/ 01:30:27 Charlene Doland: Resource page: https://www.eatlocalcochise.org/delicious/ 01:32:39 Charlene Doland: Library website: https://cochiselibrary.org/client/en_US/ccld 01:32:39 Cynthia Aspengren: I love that we can download books from the library on my kindle