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Not opposed to cooking, but this spring has spoiled me. I've got an organic garden simply by luck so far. A little DE on the lettuce took care of the flea beatles. Otherwise, nothing.
I've picked strawberries almost every day for a month, one or two or three or four - yum. And sugar snap peas too - double yum. I've had lettuce, spinach, and swiss chard since April 1st which I wash because I see a hole every now and again and figure something might still be IN THERE. Onion tops I snip and put in everything. And I like to pick just about everything SMALL.
I've got a bunch of things starting to come on in the garden and anything I can do to simplify my life -- like not turning on the stove in the heat of summer -- I'll try. Besides I like the taste of raw veggies, the juicy crunch, I guess. The no-pots to clean up, that's a big factor, too.
I'm thinking I can munch in the garden: cukes, peppers, tomatoes, zucchinni, crookneck, & peas (Could cook some as well, if they make it into the kitchen).
I'm thinking I'll have to cook eggplants, tomatilloes, winter squash, pattypan squash, green beans, Irish potatoes, sweet potatoes, & corn.
I'm also currently planning my fall/winter garden. Any suggestions on raw veggies there would be appreciated.
Peppers, squash and eggplant are the only things I cook. Peppers get used mostly in salsa so thatscnot really cooking. Almost everything gets eaten raw? Sh...don't tell my kids, they don't know any different.
I pickle the cukes when I have enough. Otherwise we just eat them,my kids use ranch dressing.
I am a devotee of the Late Ruth Stout and she said the only reason she ever cooked most anything was to get it hot enough to melt her butter Of course my favorite raw veggy is the tomato followed closely by sweet corn ,That being said I don't believe I would ever eat raw Okra
I eat broccoli raw most of the time. If I cook it, it's only for one minute in the microwave. Snow peas which I grow as a fall crop, often dont make it to the back door. A lot of tomatoes dont make it to the back door. I eat all the raw peppers I can and freeze the rest. sometimes I eat the asparagus raw. I cook the beans, okra, eggplant, squash. Most of the time I cook the white potatoes and sweet potatoes but I have eaten both of those raw in a salad or out of hand. Of course I eat the lettuce raw. I dont like regular cabbage but I do like the white stemmed Napa cabbage which I stir fry.
I eat it all raw and definitely nosh while in the garden! I will occasionally cook tomatoes and peppers (for sauces) and almost always cook squash and sweet potatoes. Something, like asparagus and peas, I go either way -- most things I eat raw.
Raw bean pods are the best. My youngest has never allowed a long bean in the house. When he was younger he would ask where the long beans were? I told him in your tummy, bc you ate them before they got long. Lol
Corn is really good fresh from the garden. That's how I tell it's ready for harvest. Pick an ear that feels well filled, peel the husks and silks, and eat it. No butter, no salt, no pepper, no boiling. When the corn is ripe it is sweet like candy. Delicious! Of your list, green beans are also good raw. Different than cooked, but still tasty. I like raw potatoes, too. They do have to be at least washed and possibly peeled and sliced. I don't like to eat dirt. The tomatillos can also be eaten raw. Chop with some onion, garlic, green or red sweet pepper, cilantro, and green tomatoes if you like. Season with some bits of chopped hot pepper and some lime juice-- Salsa verde fresca! I like it coarsely chopped, so the veggies still have an identity.
Green beans, small okra, crookneck squash, zukes, carrots are just coming out, chives, onions, garlic, maters, basils, mints, cukes, radishes, dill, potatoes, jicama, sorry, corn I just cannot will not eat without boiling, berries, cilantro, kale, lettuces, cabbages, asparagus... Yummmmm. Figure I am missing a bunch, but it depends on what I grow each year.
Asparagus! It's soooo yummy raw. Too bad it's only around for about 5 minutes in April! I eat almost everything raw... except artichokes.
Here is sunny Cali, it is often too hot to cook inside, so we've got a permanent camp stove outside, (next to the grill). Grill for lower heat, camp stove for boiling water. We also take the rice cooker and the panini grill outside when we are going to use them between May and October.
I am in the throes of designing a real outdoor kitchen. Can't wait until I have $20-30K lying around to put it in. HA!!!!
I grow purple asparagus and the first spears are huge (about the size of a nickel)! I peel the big spears and eat them raw. When the spears get down to "normal" size I just eat the whole thing. Can't even remember how to cook asparagus! Same thing with corn - just shuck and munch and toss the leftovers directly into the compost pile. The other plant I always eat raw - or pickled - is purslane.
I like that handle, makes you sound like one whoís close to the soil, one whoís in love with it, one who knows that his sustenance comes from it.
A vitamin deficiency causes one to be a dirt-eater, Iíve read. Years ago, back before I read so much, I saw people do it. They looked healthy. It had more to do with beliefs than diet, I now believe. I donít see people do it anymore. Beliefs change, I believe.
Ďclay, did you mean ďWhat do you eat out of your garden raw?Ē or what do you eat raw while still inside your garden, freshly harvested, just post picking, pulling, or digging?
Whichever you meant, I can dig it; itís a good question, a good thread. Iím gonna make out like you meant while youíre still in the garden, freshly harvested. But Iím just gonna name three, and Iíll name them in the order they come off: English peas, sweet corn (G-90), and sweet potatoes (Freshly dug, if they have a crunch, itís gonna be a tasty crop.) In some circles three can mean a whole, Iíve read.