heidih

It is classified as an invasive species in parts of the US. I grew it for sale - winter dormant with striking multi colored leaves depending on weather. The leaves are an interesting addition to the herb platter. "According to the Invasive Species Specialist Group (ISSG), “Houttuynia cordata is a perennial plant that has been introduced as an ornamental for gardens. While the plant has apparently not escaped confinement, there is much fear that it will eventually present a huge risk to native habitats. It has a high reproductive and vegetative growth rate and quickly overtakes the gardens where it is planted. Control of this species is difficult as it will reproduce by both seeds and rhizome fragments…. All uprooted plant material should be disposed of by incineration or taken to an official transfer station or landfill site [equipped to handle invasive plant material].”

Oh someone pitched the cool wooden box it would be delivered in! Nostalgia..

First and best shrimo po'boy I ever had was from a gas station in Louisiana. I understand Japan has a pretty strong convenience store (7-11!) culture.

I enjoy young garlic that looks like what you posted above. Very seasonal. It is the basis for my best tomato based salsa. I try to get it before the bulbs start forming. Generally I only see it at a farmers market or in Latin stores. The scapesare piled up, seasonally, in my Korean markets. https://www.bonappetit.com/test-kitchen/ingredients/article/garlic-scapes

The "garlic chives" are a great easy plant to grow from seed in a patio container. Little effort for a power punch of flavor.

Looks good David. The minced prawn link is absent but reminds me of a similar crab product from Vietnam? Umami rich addition with little work

Paw - paws ! Great topic

Why many Koreans have separate small kimchi fridges

We will definitely need explanations of the interesting "stuff in jars". Especially the one that looks like it has little unopen fir cones. Thanks!

Wow! Also amusing that here in my part of the US we call it by Salvation Army, you say Sally Ann and my Aussie bunch say Salvo I do abbreviate and say I got it at SA when complimented on a garment.

Other than the purchased pickled ones I mentioned up-topic, my only crabapple experience is careaking a line of 20 young ones for the botanic garden. They were destined to be espaliered in the "rare fruit orchard" but the plan got delayed due to manpower issues. So...they fruited even in less than ideal sunlight - tough guys. I picked some for myself and a friend to taste. I loved the tartness and flavor raw. My friend reminisced about his mom's jelly. I think they would be good thinly sliced in a salad.

Vey interesting summary. Bit tangential but we had our massive tuna fleet back in the day and it is all gone. I grew up with the children of these fhishermen on those boats. https://www.westcoast.fisheries.noaa.gov/fisheries/migratory_species/san_pedro_ti_tuna_industry_historical_overview.html

Ha I have farmers in my markets driving from Fresno! Incredible people - so grateful!

@blue_dolphin That is interesting.Did the Dijon and horseradish work together? I've never considered using both.

vanila as I understand it is the seed pod of an orchid native to Mexico Pretty sure our Rancho Gordo aka Steve Sando is a source http://www.missouribotanicalgarden.org/PlantFinder/PlantFinderDetails.aspx?taxonid=283438

I had to share this great list of newsletters that David Lebovitz just put up. Our RG is in there https://www.davidlebovitz.com/favorite-newsletters/#more-42135

Isn't "malabar spinach" that mucilagenous veg? Not really botanically spinach? I use it at times mostly in soups. It is pretty cheap here in Asian markets - big bag for $2 usually. The pea shoots come in 2 forms - the ones with leaves and tendrils are pretty cheap. The teeny shoots are expensive but I imagine that is because there is lots of loss as they do not keep well.

Agreed - I do not rinse. Perhaps a mental quirk but I don't want to lose any of their "funk" flavor

Hhmmm - gai lan in my book looks like broccolini or rapini on steroids.

Perhaps we should all think about taking pics in our markets including labeling. Might be interesting and informative to compare

He lost me with that weight loss promo stuff - but then again I never liked the format so I am a poor "reviewer"

Cabbage is a many splendored group. This one is marketed here as Taiwanese - more flat than the hard bowling balls. They command a higher price. I can't say I noticed a huge taste difference. The thing with cabbage is age and size. in my experience. With the "bowling balls" I will often pick one that is more green and not so tightly formed as a change from the stronger taste of the tightly packed mature guys epecially for a raw use. http://www.evergreenseeds.com/catva.html

She wrote some beautiful stuff for BA's Healthyish https://www.bonappetit.com/story/fatima-ali-cancer

It is an interesting situation as they explain their philosophy about changing the culture within the restaurant(s). More than the catchy headlines.

If Napa is not yoyur option just be conscious of the differences. Sure would taste great.