heidih

Weeds have a mind of their own. Not naturalized where I live. Maybe they like warmish damper places. A friend used to say she could not control the arugula - sprouting up in any crack or pavers in her yard. Close to me but ocean very adjacent. My dandelions on front of property did a runner! I liked to pluck the young leaves. That was probably drought.

I have a fond memory of a little neighborhood kid coming over to check out my garden and telling me his grandma (he lived on her property) was growing chard and that it was so yummy sauteed with butter. He even rubbed his tummy to make his point. I went through a phase when I was growing chard. Sauteed with touch of olive oil, mushrooms also and mixed with Lean Cuisine Fettucine Alfredo. Several times a week. I may even prefer chard to spinach. I make excellent FA with real ingredients including imported parm - but this was during crazy times. Beet greens do have an earthy taste - given away free at local farm stands as most want tops off. Another fond young man memory - different one - looking dazed and confused because grandma sent him to big farmer's market to get the greens for their New Year meal but he could not find mustard greens. He'd eaten them but no clue on appearance. We steered him to an Asian greens farmer that had piles. Such relief.

Candied fennel seeds interest me. Method?

My fave lazy way is on a paper plate. Paper towel, then slices, then towel on top to keep splatter contaoned. This is with regular bacon straight from butcher. No prep.

Aother consideration is the age of the greens. Young tender (ack flash to restaurant chain Tender Greens) can be nice raw. Channel your inner bunny and take a nibble. For a complete immersion try a version of Gumbo Z'Herbes. Example from the late great Leah Chase https://www.southernliving.com/recipes/leah-chase-gumbo-z-herbes

An older (2001) reference is Vegetables from Amaranth to Zucchini by Elizabeth Schneider. More of a reference book and trends to "how to use" and simpler dishes.

Cream smoothes life out. When I first started cooking at 21 it was by backpocket to well received meals. Wine helped

My physician friend who has lived in Los Angeles since just after med school and retired now forever marked my brain about fertilizer transport. He has family farm land in Indiana and tells tales of the fertilizer trucks rattling through town. Its a thing and can be scary.

Now that is innovative outside the box thinking. I am impressed!

I am not on instagram and comes right up for me. Google Chrome.

That is just full on weird

Laurel of https://www.heirloomtomatoplants.com/ introduced me to the cloth pots when I went to an open sale day at her place. I lived down the road. She is in a residential neighborhood, deep lot with house in front and greenhouses in back. Beautiful plants. I think @KennethT may have mail-ordered from her before. She also introduced me to EB Stone which I used in my faux raised bed veg gardens (recycled kiddie pools) as my free space was clay and rock. https://www.ebstone.org/products/ Irts an adventure when you dive in

The sidenote did say he was addressing people in a food deesert w/o access to fresh foods. I just love how he uses his hands.

Especially for me as we adapt to weather change extremes and to new varieties. Dates in The Farmers Almanac may not apply and various pests keep evolving. I tell people "listen to your plants" but also "listen to your soil".

A kitchen we renovated in a home we were planning to sell within a few years presented that issue. Did not want to buy a new fridge beffore move. They came up with a good size opening like for a side by side. There was a 6 inch or so gap which got a hinged panel to match. Easily removeable or customizable. Used it as mini broom closet

Huy Fong still on front page re shortages of peppers. Blaming dought in Mexico where they source chiles. It notes that large swaths of Mexico receive water from the Colorado River, but U.S. farms have first rights. https://www.latimes.com/california/story/2023-06-26/sriracha-shortage-climate-change-mexico-drought?utm_id=102848&sfmc_id=2473370 Speaking only from my observations at my closest store Ralphs (Kroger) - I have not seen it in months though there are sometimes botttles of other brands. Last time I purchased couple weeks ago it was only Ox Brand, product of Thailand

They are in a tin that is well sealed. Like a paint can. They provide a tool.

I find heat damps down the licorice taste but thet is when I use our wild (non native) stuff.

My mind went to the street festival of San Gennaro in NYC where the sausage and peppers sandwiches are legendary. Perhaps our NYC members will post a pic in September.

Oh - home def quicker. But of going for the dining out---- even at local places for me like pho or https://www.thehotntot.com/ the drive, parking, waiting for table. To be expected. I've never ever lived with "breakfast now!" demanding folks. Ex knew where the oatmel packets were and son never food demander.

Oh I do because it will repeat fom my digestive tract for hours

Was about to order exmple w/ Prime https://www.amazon.com/Hubs-Salted-Virginia-Peanuts-Pack/dp/B01M00ZHJJ

Perhaps if you have asbestos fingers from working in a professional kitchen (or neuropathy)

I've done that successfully with edibles and ornamentals. When I teach I call it "training your plants". A big deal during our Southern California drough years. Water is not always the answer. We say "water wisely, water well". You can kill them with kindness. Same with fertizer. The saying with some plants is "fertilize weeky weakly" - so diluted minimalism plan.

Another "stone soup" popped up in EaterLA today. I've seen the technique in other countries. This refers to a Oaxacaliforia restaurant. " Cruz is the only one in LA doing caldo de piedra (stone soup). It consists of shrimp, fish, onions, chiles, tomatoes, cilantro, and epazote loaded into a jícara (gourd) and rapidly boiled by a hot river stone that’s dropped into the soup."