heidih

Yes they have nice plants. Also consider Laurel's Heirloom Tomatoes http://www.heirloomtomatoplants.com/ I think Kenneth has ordered from her. She is just down the road from me. The Berkeley Tie Dye is stunning. Field trip???

In Southern California they are frequently growing alongside of mustard- and that is an edible - enjoyed some the other day - with the rains the yard is a magnificent "pick your own" salad bowl

Unresponsive to the pie - I will admit to a current craving for their spinach feta wrap (spinach, feta and egg white in a whole grain tortilla) - crisped on edges and molten center - with squirts of Sriracha which they now have in packets - and a huge iced green tea cuz it is flippin 80 degrees F at 9am!!! I can't get it because the traffic is so bad - tree trimmers blocking roads trying to deal with rain fall-out....

I like the beet salad and the idea of fluffed up cream but think I would have to add horseradish

In furtherance of my vow to make small batch "jam" from local stuff this poor image is lemon rind from the tree I was going to remove but which popped back during our bizarre rains plus dates foraged from family fridge (years old) plus water and a hit of brown sugar; Texture is wrong but taste is nice

It kinda snuck up on me so I went with lots of cheese in flour tortilla with wild greens and hot sauce. Soo good - waiting 40 days for another will make it so much better

I am a long time follower of the author and think this will be a winner! Istanbul and Beyond: Exploring the Diverse Cuisines of Turkey

Oh no loquats are just a bit fruity and not something one craves. Kind of a watered down taste. We have a bazillion locally to pick in public spaces (it is a pretty tree) Best use we have found is to put them in a big bowl of water and ice and sit around to enjoy when it is very hot. Same thing we do with lychee. I have several loquat trees but the night creatures strip them before I can harvest

Not fair as I am in Southern California - will stick to Farmers Market local: apples, grapes, wide variety of citrus. Blueberries and raspberries - maybe greenhouse grown. Corner strawberry stands are starting up. Non-local and tempting are the street carts with cups of pineapple, various melons, and cucumber - with chili lime salt

No I just peel off papery bark, pull off the long stringy bits and put sedds with their flesh is a MW proof container, add a touch of water and nuke to baby bottle temp. Let them soak while working on other prep for maybe 20 minutes and then massage off the flesh. The seed is smooth and pretty - I used to keep a small bowl of the seeds and loquat seeds on my coffee table. Every visitor wanted to handle them

I always think of the Omar Sharif and Julie Andrews movie when using them https://en.wikipedia.org/wiki/The_Tamarind_Seed Here are 2 pods I just cracked open on my counter

Looks good Norm -do you ever do the lightly pickled daikon rounds as wrapper material? My local Korean marts haven them in cold section (3-1/2" rounds and thin). I prefer fresh but man the smell of my pickled daikon from fresh used to cause my son to scream "mom!!!" from several rooms away when I opened jar.

And to go step further I use the pods (dry) and massage the stringy seedy paper bark amalgam - mild but definitely present

After listening to 2 Serious Eats interviews with Frank Bruni I picked up his memoir Born Round from the library. Brutally honest and interesting

Speaking of meatloaf - this Serious Eats interview with Frank Bruni has ideas that I think translate to balls http://www.seriouseats.com/2017/02/special-sauce-frank-bruni-part-2.html

David - white pepper I usually flavor the broth or dipping sauce with the aromatics cuz store-bought are more about texture

Well that puffy cutie deserves to be explained!

I have a fondness for very springy chewy fish balls. Hoping someone will contribute as I have only ever purchased them

Almost booked a flight the other night but thought too close to Ash Wednesday - regretting now.... Here is my beignet shot for those who have never seen the magnificent snow flurry

I grew up as the kid sent to school with avocado and garlic salt sandwiches.... I like a hearty sourdough toasted (thick slice) with a smear of roasted garlic, a lick of bitter orange marmalade and a general amount of the green goodness

Classic now California use is a half wit a drizzle of thick balsamic or pom molasses smeared then on toast

I occasionally buy them from the local Viet market that also caters to *island folk: They are lovely reheated with a fresh salsa

To save yourself from a knife battle with a kabocha squash or other really hard one - just set it on the MW plate (no poking) and cook for 3 minutes, rest at least 15, and repeat until a poke is to your liking. Sometimes I just want it a bit soft so I can cut and roast, and other times for puree I let it go until it almost collapses. The rest period is essential

I like it quick pickled after thin slicing on the mandoline. The larger rounds make a nice addition to grilled meats wrapped in lettuce. Mzny Korean BBQ places offer that along with the lettuce and rice sheets. It does have a very strong odor when you open the jar....

Tuscan bread - no slt - meant to be eaten with other salted foods http://www.thekitchn.com/whats-the-deal-with-tuscan-bre-126519 Like the unsalted rice in Asian cuisines