heidih

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.

It wa a 1/2 acre meadow in a 53 acre space - not path adjacent

The cabbage would cook more quickly. Taste-wise the bok-choy has a "greener" flavor and you have the firm stem versus soft leaf contrast to take into account. I'd use it from a flavor perspective.

It is interesting to see th names and the images are great. Practically speaking though I just buy what looks interesting. Asking other shoppers how they treat the greens usually get the "soup or stir-fry" response. I've just learned what I like. One of my fun experiences was walking the dog at a regional park and seeing a Korean woman, elegantly dressed, with a big knife and a basket crouching down cutting a "weed". I asked and she said "for soup" and that I would not like it. I picked some. It was edible crysanthemum - I liked it https://en.wikipedia.org/wiki/Glebionis_coronaria

Great explanation. I'd forgotten that add cold water method. It used to be on the bag but now so much room is taken up with nutritional info it is usually left off!