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Old 06-12-2014, 08:53 PM   #166
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I don't want to steer you wrong so google it on a recipe thread, BUT I think the gist of it is to use the jicama with your sweetener and cinnamon and top it with the Oatmeal breakfast pouch as the "crumble" and bake like you would an apple crisp. The jicama will cook to an applish consistency and texture.
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Old 06-12-2014, 09:10 PM   #167
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Lol -- I was so excited to see a "weird" vegetable in the store once that I really HOPED was jicama. It turned out to be a chinese vegetable that was huge but tasted like celery. Soooo not what I needed to make the famous "fake apple crisp"....sigh... Oh well. I'll keep checkin'. You never know!
Was it celeriac? I always think I found it when I see that too.
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Old 06-12-2014, 10:29 PM   #168
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Was it celeriac? I always think I found it when I see that too.
YEP! I knew it was something "celery like". What the heck do you do with THAT veggie??
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Old 06-13-2014, 09:32 AM   #169
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Just to make sure you all are looking in the right place -- though I can surely believe that it is simply not there -- I usually find it in the unrefrigerated portion of the produce department, around the ginger root.
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Old 06-13-2014, 11:59 AM   #170
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Just to make sure you all are looking in the right place -- though I can surely believe that it is simply not there -- I usually find it in the unrefrigerated portion of the produce department, around the ginger root.
Looks almost like a smooth, flattish, beige turnip, lol. Hope that helps. Ask your produce guy at the store - that's their job and they may also have some recipes as well. Safeway does, anyhow. You can google it for an image & that might help you know what to look for.
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Old 06-13-2014, 12:10 PM   #171
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From a previous IP page on celeriac....

"This is (imho) even better than the cauliflower mashed potatoes. I think it's even better than real mashed potatoes!

2 large celery roots (aka "celeriac"), about softball size
salt
1/8c to 1/4 c EVOO
a dash of white pepper

Peel the celery roots: use a knife, not a veggie peeler. These things are tough!
Cut into small chunks, about 2" square
Boil salted water and add the root
simmer until soft, about 30 minutes
Drain and put into a food processor
Add the EVOO and white pepper and process until smooth and creamy. May need a dash more of salt. "


OOOOh... me likey! I can't be bothered to find a big cheering smiley, so "imagine me" clapping my hands with glee in "Bigger" size --
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Old 06-13-2014, 01:15 PM   #172
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I found fresh rhubarb at the grocery store a few nights ago for $1.99 a pound! I was so excited I bought ALL the rhubarb. Took it home and portioned it out into 2 cup amounts and froze it. I haven't been able to find it frozen at any of my local stores and fresh ran out a while ago.
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Old 06-13-2014, 05:37 PM   #173
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I found fresh rhubarb at the grocery store a few nights ago for $1.99 a pound! I was so excited I bought ALL the rhubarb. Took it home and portioned it out into 2 cup amounts and froze it. I haven't been able to find it frozen at any of my local stores and fresh ran out a while ago.
RE: rhubarb - having three prolific plants, I get a huge laugh out of the $4.99 lb price for 'organic local rhubarb' at the grocery store. Say WHAT!
No self respecting bug would dare eat the poisonous leaves or the sour stalks. I've never had anything attack mine. 'Organic' in the case of rhubarb is just a marketing gimmick! And I end up giving bags of it away as I can't freeze it all or cook it up and stick it all in the fridge. I think it may be sneaking steroids behind my back , hahahaha!

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Old 06-13-2014, 05:40 PM   #174
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RE: rhubarb - having three prolific plants, I get a huge laugh out of the $4.99 lb price for 'organic local rhubarb' at the grocery store. Say WHAT!
No self respecting bug would dare eat the poisonous leaves or the sour stalks. I've never had anything attack mine. 'Organic' in the case of rhubarb is just a marketing gimmick! And I end up giving bags of it away as I can't freeze it all or cook it up and stick it all in the fridge. I think it may be sneaking steroids behind my back , hahahaha!

Liana
I container garden but I've already deicided to buy a big-A pot & a rhubarb plant. Sick of these stores and their prices and not carrying the frozen anymore.
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Old 06-14-2014, 02:43 AM   #175
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Has anyone tried daikon radish mash and/or chips? No celeriac at Whole Foods so I'm trying the daikon!
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Old 06-14-2014, 02:44 AM   #176
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No jicama, either. WF fail. But they're sensitive to seasonal stuffs.
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Old 06-14-2014, 07:01 AM   #177
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No jicama, either. WF fail. But they're sensitive to seasonal stuffs.
Try QFC - they always have jicama. Just ask the produce guy to cut it open before you buy it, nothing worse than getting home and finding it brown inside. They had celeriac the last time I was in too.
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Old 06-14-2014, 07:03 AM   #178
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I container garden but I've already deicided to buy a big-A pot & a rhubarb plant. Sick of these stores and their prices and not carrying the frozen anymore.
That's my plan too. It's $3.99 fresh right now (which really isn't too bad) at the grocery store. Plan to hit the saturday market today and see if I can't find some local grown cheaper (along with all kinds of other good veggies).
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Old 06-14-2014, 07:42 AM   #179
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Has anyone tried daikon radish mash and/or chips? No celeriac at Whole Foods so I'm trying the daikon!
THAT'S IT -- not celery root but daikon radish that I was thinking about. But I think when the store clerk talked to me he said something about it being like a chinese celery. I honestly don't remember tasting it so can't tell you one thing about it.
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Old 06-14-2014, 09:16 AM   #180
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Has anyone tried daikon radish mash and/or chips? No celeriac at Whole Foods so I'm trying the daikon!
Whole Foods will have jicama about half the time. And when they do, it is more reasonably priced than my general grocery store. Keep an eye open.
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