heidih

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

@Duvel Ja Fleischsalat on an eggy bread like challah = total comfort.

As a European yup bread to swipe sauce no matter the kind ! Not me right now but it is my history,

Well I stand corrected - I had predicted less than success. Sounds great!

Kinda like American comfort food "tuna noodle casserole" BUT tell us about "chili tuna" ?!

Tourism! Who knows...

I am a fan of their pickly products

I had one open concept kitchen - open to a great room! The TV and surround sound bout drove me nuts. I do like having a counter with stools for the p-eeps you do want to interact with. Lat kitchen designer talked us into trash bins in island space (in a pull out).m Still living with that nightmare. It doesn't ventilate so you open the drawer and get a whiff of yuck! The racoons have stopped messing with the bins as I am out there constantly throwing stuff away (well bit exaggerated but )

Gotta love those dancing bonito shavings.

Well a quick example would be a Filipino patis as a more intense one and 3Crabs as more refined. Also if you have a 750ml bottle in your pantry over time the salt comes out and the liquid concentrates so take that into account. (ya know that crusty neck)

Like "Balmain bugs": - sweet and tender. Our local spiny lobster has a similar flavor though more firm texture Pretty accurate Wicki https://en.wikipedia.org/wiki/California_spiny_lobster

If you are on about TJ Dijon which I love - it is maybe $3 - love it Their Seville orange marmalade and balsamic are my go to"

Perhaps you were being sarcastic. It is an epiphytic plant from southern western hemisphere climates in the bromeliad family. Common name = "air plant". Think the Spanish Moss hanging from oaks in the southern US.