heidih

I was talking about whole smoked turkeys. Its alot of meat.

It is early for both asparagus and artichoke here. Of course with the imports from south of the border we have asparagus year round but I just can not do it. I get a bit envious when I see some of the varieties of artichokes in other places. Here it is "bigger/better". Sometimes I indulge in the frozen hearts from Trader Joes!

Smoked turkey! Amazing how few people are aware of it. Dad would get a few into the plant for holiday gifting back in the 60's. I found one a few years ago and put it out on the buffet. People went nuts.

@Nicolai Great looking Malaysian but "low salt" hmmm? Those odd to Westerners desserts can be challenging but I have come to enjoy them.

California tap water has the highest amount of plastic particles in the country. (New Yorker 02/04/1019, Kormann, The Widening Gyre) Not scary at all!

A "chin-up" for those of you who may feel discouraged when your plants do not look like the picture perfect ones at the garden ceneter - the reality

I'd be in a food coma - how does the woman drive after that - or is there lots of leftover packing?

Interesting on the hand peeling. The tinned ones are so so far from their fresh kin that they would not recognize one another. Like one of those sayings "once you've had X you can never go back"

There is one of those plastic grooved trays in the house but I hate doing greasy dishes so I just set it on a plate with paper towel to absorb grease or just paper towels right on the glass spinny thing. The microwave is a pain to figure out so I just go old school with full power. Its a newish Bosch with the annoying message "enjoy your meal" when it finishes the cycle. Barbara Tropp taught me that it is ok to use alot of paper towels

I am a fn of MW'd bacon. Always crisp - just gotta watch the timing...

Hard to look at. Not happy at all at all. Sometimes you just have to let it go. I am in the minority but I think that is a too tiny substrate for peas.

I feel so so dumb that I've never made it to Gjelina. I ike the book. will revisit. Thanks for sharing. It is a trafficky part of town and kinda hipster so I shy away,,,

Oh what a memory. I had the bugs in Port Macquarie years ago and still can remember the taste. I'd never had that kind of seafood before.

Serious Eats (Kenji) just promoted it. I do trust their work: https://www.seriouseats.com/recipes/2016/03/schug-zhug-srug-yemenite-israeli-hot-sauce-recipe.html

I posted about this before but of course can't find it! Member @chardgirl husband did a brilliant piece in the compilation book "Edible" (Ryder and Toplian, 2010) about his working for an organic farm and getting broccoli to market by hitting up the mini mart for ice as he drove to the big city with the harvest. He notes that sophisticated cooling centers now perform that function.

Now you have sent me down the rabbit hole to find mom's recipe. Love it! Somewhere in this house...

Yes the cruciferous veggies have to be iced/quick cooled immediately so it is a rapid harvest process with an intense storage/delivery distribution mechanism. I imagine that with such growing crops the soil needs to be "re-energized" before another round of anything unless "over fertilizing" is on deck.

Well - the best laid plans. Regular fish vendor who normally has them from platforms just off-shore was not at the market. The only fish guy had them from Baja. Small and he had to sort through the whole bin to find some decent ones. They came in last night. Not sure if gambling is the way. The racoons may feast tonight.

OK saying out loud: I WILL check out the local mussels FINALLY at Farmers Market tomorrow. I WILL post! Call me on it.

I used to keep it on hand but find it too sweet. For people sensitive to heat it is a great intro. I used to make a dip with with it + vinegar for the first fried squash and herb blossoms. People still come up to me years later and comment - "that lady Heidi fed me flowers - they were good!"

Pretty cherry blossom bowl and as a green color person -love. We just had our Cherry Blowwom Festival - enormously popular in the Asian community Soy bean paste is underappreciated here abouts though our huge Korean influence is pulling such paste to common use.

Ha! Made from "real potatoes" - how shockingly trendy Love Geman/English packaging

Good looking fish and very interesting on the female rise in sashimi culture!

Yellow beets or maybe turnip or ??? I see no bleed

@weinoo An actual scent! Amazing. I generally get odd looks when I'm sniffing tomatoes and melons - do it anyway