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Can you identify my veg?

BillieTheBotBillieTheBot Posts: 8,721 Bot
in Health & Wellbeing
I got this thing in my veg box this week, its about a foot long, its about 4 inches across but thin, it sort of looks like a flattened stick of ceraly, but its got more cabbage type leaves on the top. Any ideas?
Beep boop. I'm a bot.

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    Former MemberFormer Member Posts: 1,876,323 The Mix Honorary Guru
    .
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    Former MemberFormer Member Posts: 1,876,323 The Mix Honorary Guru
    budda wrote: »
    I got this thing in my veg box this week, its about a foot long, its about 4 inches across but thin, Any ideas?


    your wiener :p
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    Former MemberFormer Member Posts: 1,876,323 The Mix Honorary Guru
    Picture please! :p
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    Former MemberFormer Member Posts: 1,876,323 The Mix Honorary Guru
    Thats sick, and im sure against board rules aswell
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    Former MemberFormer Member Posts: 1,876,323 The Mix Honorary Guru
    Albino rhubarb ? :p
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    Former MemberFormer Member Posts: 1,876,323 The Mix Honorary Guru
    I can only express my fear at looking at the index page and seeing a thread called 'can you identify my veg?' with rubberskin as the last poster :p
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    Former MemberFormer Member Posts: 1,876,323 The Mix Honorary Guru
    pak choi?
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    Former MemberFormer Member Posts: 1,876,323 The Mix Honorary Guru
    Here is a pic of pak choi if that helps:
    http://www.bbcgoodfood.com/content/knowhow/glossary/pak-choy/image.jpg

    (why has the image button gone?)
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    Former MemberFormer Member Posts: 1,876,323 The Mix Honorary Guru
    Actually I'll try putting it back now

    Because of porn spam it had to be taken off food and drink and the sex board
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    Former MemberFormer Member Posts: 1,876,323 The Mix Honorary Guru
    Okay, image buttons back for now - hopefully witht he spam reduced it can stay
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    Former MemberFormer Member Posts: 1,876,323 The Mix Honorary Guru
    ah fair enough :)
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    Former MemberFormer Member Posts: 1,876,323 The Mix Honorary Guru
    Jim V wrote: »
    I can only express my fear at looking at the index page and seeing a thread called 'can you identify my veg?' with rubberskin as the last poster :p

    :lol:
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    Former MemberFormer Member Posts: 1,876,323 The Mix Honorary Guru
    Knee High Stripy Socks wrote: »
    Here is a pic of pak choi if that helps:
    http://www.bbcgoodfood.com/content/knowhow/glossary/pak-choy/image.jpg

    (why has the image button gone?)

    Give me some credit, I know what a pak choi looks like. This is sort of like that only bigger and flat. And yes I would give you a photo if I could but my camera is knackered.
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    Former MemberFormer Member Posts: 1,876,323 The Mix Honorary Guru
    Oy, no need to be so snappy!
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    Former MemberFormer Member Posts: 1,876,323 The Mix Honorary Guru
    girl with sharp teeth wrote: »
    It's not celeriac with a root under the stalks is it?

    Its not a root though, or at least doesnt look like it, its like a stork.
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    Former MemberFormer Member Posts: 1,876,323 The Mix Honorary Guru
    I'm actually a little dissapointed in Rubberskins post :(:p
    Knee High Stripy Socks wrote: »
    Here is a pic of pak choi if that helps:
    http://www.bbcgoodfood.com/content/knowhow/glossary/pak-choy/image.jpg

    (why has the image button gone?)


    Is that the same as bok choy? Looks the same. I hate how foods have different names :( It took me years to figure out that a leek is a green onion and I love potato leek soup :\
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    Former MemberFormer Member Posts: 1,876,323 The Mix Honorary Guru
    Leek is a green onion?!!??!


    And sorry OP, I have nooooo idea what it could be
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    Former MemberFormer Member Posts: 1,876,323 The Mix Honorary Guru
    Knee High Stripy Socks wrote: »
    Oy, no need to be so snappy!

    Fair point, sorry. Apparently its a tundra cabbage, whatever that is. Anyone heard of it, got any ideas how to cook it?
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    Former MemberFormer Member Posts: 1,876,323 The Mix Honorary Guru
    Tundra:
    Boring, but the most reliable green cabbage for late winter. It is the last to plant and is the only option for February and March when Savoy and January King have finished. Tundra is a cross between a Savoy and a white cabbage and passes the culinary acceptability test; but only just. Often becomes a bit stalky as it gets ready to run to seed.
    from: http://www.rivernene.co.uk/produce/category_detail.php?ProduceCategoryId=57&ProduceHeaderId=5
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    Former MemberFormer Member Posts: 1,876,323 The Mix Honorary Guru
    Well that doesnt sound right, because I have a cabbage in my box, so it cant be that. And I doubt anyone could describe this thing as boring, by looks alone its the oddest thing I've had in my fridge for ages.
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    Former MemberFormer Member Posts: 1,876,323 The Mix Honorary Guru
    Can you phone up the veg box supplier and ask?
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    Former MemberFormer Member Posts: 1,876,323 The Mix Honorary Guru
    Randomgirl wrote: »
    Can you phone up the veg box supplier and ask?

    You're right, I should. I just figured there was time wasting potential in asking you lot.
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    Former MemberFormer Member Posts: 1,876,323 The Mix Honorary Guru
    do let us know.
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    Former MemberFormer Member Posts: 1,876,323 The Mix Honorary Guru
    After several emails back and forth it is apparently chard, though to be honest I dont think I actually believe that answer because it was completely unlike any chard I've ever had.
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    Former MemberFormer Member Posts: 1,876,323 The Mix Honorary Guru
    What on earth is a chard? I'm a vegetarian with quite a wide experience of different vegetables but I've never heard of that!!
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    Former MemberFormer Member Posts: 1,876,323 The Mix Honorary Guru
    Randomgirl wrote: »
    What on earth is a chard? I'm a vegetarian with quite a wide experience of different vegetables but I've never heard of that!!

    http://en.wikipedia.org/wiki/Chard
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    Former MemberFormer Member Posts: 1,876,323 The Mix Honorary Guru
    Maladjusted wrote: »
    http://en.wikipedia.org/wiki/Chard

    Thanks :)
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    Former MemberFormer Member Posts: 1,876,323 The Mix Honorary Guru
    Randomgirl wrote: »
    What on earth is a chard? I'm a vegetarian with quite a wide experience of different vegetables but I've never heard of that!!

    Its lovely.

    Take one large bunch, chop and seperate the storks and the leaves.

    Reduce one cup of double cream with two crushed garlic cloves in a pan by about 1/3rd.

    Toast a good handful of bread crumbs.

    Sweat down the storks a little, then the leaves.

    Put chard in a oven dish.

    Pour about 2/3rds of the cream on.

    Put the bread crumbs on.

    Put a handful of parmesan chease (grated).

    Pour over the rest of the cream.

    Bake till golden.
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