heidih

I enjoyed this Serious Eats profile of the largest hydroponic farm in NYC (Bushwick). Watch the video - she is a force! https://www.seriouseats.com/2019/08/yemi-amu-oko-farms.html

@dcarch uses them beautifully as I seem to recall. Input?

That brought to mind Ruth Reichl's mother's "Everything Stew" https://www.theguardian.com/lifeandstyle/2002/may/12/foodanddrink.shopping3

Quite a deep category. Lamb shank for sure. Pork butt all day. Cattle are generally safe from me though oxtail is on my love list. . Chicken - thigh only please. Cow's feet and most liver I rotate in.

Apparently pluots are the "thing" here now. A friend brought some from local FM. It took a few days of counter sitting but they were quite flavorful. The color variety is interesting as well. Yellow, pale green, deep purple. Nit my orchard ones but those trees aged out.

This may be dupe but the corn I always adored was from my local Japanese stand (now gone) as noted in my old blog 2011 blog They leased space adjacent to local airport Hard me for now to eat other corn. Margaret has a good conversation with Alexandra Stafford here https://awaytogarden.com/get-it-while-it-lasts-corn-tomato-and-zucchini-recipes-with-alexandra-stafford/

So do you rent Ronnie out or is he proprietary? Wonderful corn porn

I have frozen it from my favorite guy. Separation can be an issue and smoothness can be compromised. It works best, in my experience, with less flavored ones. Cilantro and jalaeno no - plain yes.

I am just screaming "large pot of strong coffee please!"

y son lived in a complex with community grills. It bacame an actual "community' as tips and methods were shared. There is always a bozo but generally works well.

Oh yes - when raw I use it in such salads. And yes Dijon.

If you are taste sensitive to appreciate salt nuance - but how bout rest of meal. It Is quite pretty - overall what is the diff?

They appear lusty - best of .\luck

A word from my local salmon vendor https://www.bristolfarms.com/blog/2019/05/copper-river-salmon-is-here-bristolfarms/

Ths may seem simplistic but we go to our higher end market (Bristol Farms https://www.bristolfarms.com/blog/event-location/rolling-hills/) and state our need. They often accomodate as does Whole Foods if you can capture the head butcher. If organic or sustainable is not at the forefront anyplace that breaks down poultry is a source = check your locale. i had a poultry only vendor for years but he retired... Asian markets like 99 Ranch also sell stock parts at a good rate.

Kim Severson of the NY Times was a huge fan: her article https://www.nytimes.com/2019/06/02/us/leah-lange-chase-died.html

It is a big huge issue in the US. It strikes at the core of Big Agra & Big Pharma. Messy world of food production. A friend who still owns the family farm in the Midwest talks about the trains of agricultural chemical shuddering through town. Garden centers typically label or post about whether the chemical was used. We tend to generically refer to it by the product name" "RoundUp"And of course we have this bit of lunacy as an adjunct. https://newrepublic.com/article/122441/corn-wars

She was a stellar culinary and cultural figure. https://www.cnn.com/2019/06/02/us/chef-leah-chase-death-trnd/index.html

OK wow - bit of tension - --- celery is on my no list mostly due to bad very old diet issues - though cottage cheese has nudged back in. Step mom peels everything. I just take my produce to a back sink area and she has no idea how non-conforming I am. I like texture she likes smooth - why we cook - to make to taste

Roy is such an inspiration. We have discussed his book https://www.amazon.com/L-Son-Life-City/dp/0062202634 Thank you!

Call it frittata or koo koo or ? ... all good - an underappreciated method.of Nonna cuisine.

Jet off to Malaysia? Seriously I look foward to hearing how you fare. Nevber have tried at home.

Wow meal. I am curious about the horseradish flower - was it spicy/hot?

As @suzilightning says - just run your finger down a stem or two when you want to use. Bashing or de-stemming and putting in jar will release oils - those lovely ones you want to save for time of use. If dry - pastic bag works. How I store my bulk Mexican oregano. Oh on the fig jam - have not experimented but I hear that bay leaves compliment. "Food for thought"

West Coast US mahi mahi is everywhere. Must be a warmer water fish. I like stronger oily fish but it does at times https://www.ralphs.com/topic/the-scoop-on-seafood-mahi-mahi