heidih

Yes lots of great writing and thinking in the Daily Gullet. Steven Shaw's pieces here are a must-read (I can't see the screen for the tears right now) - read the whole topic

I have taken to making mini mini batches of currently ripe fruit. Last batch was calamansi that was over ripe but I kept sugar low and it was enjoyable on toast and in marinades. Today was 2 pluots - a yellow one and a red one with a touch of salt, a smidge of sugar and part of star anise plus enough water to keep it melding. Really nice floral plum tones. I bought them last week and did not eat so this was a great preserve usage,

Anna N - I enjoyed the preps I described here One with horseradish and yogurt and one with Korean hot pepper paste and sesame oil. Both keep for a good week. The "classic sliced cuke with onions, salt, sugar and vinegar keeps for much longer

I only had room in my loose plan for amaranth today (no image but it is so so beautiful, a couple plums, and tomatoes! Had a great conversation with the farmer - in noted ht it must take some mad skills to pick the totally ripe cherry tomatoes and she started laughing and said her mom won't let her pick the juicy ones cuz she does not do it right. She said her mom is a bit nal bput it and I told her the customers so so appreciate that!!!

the last of friend's calamansi went into a single batch marmalade -

I have not been posting images because I had to switch from the fabulous Torrance Tues/Sat market to the reduced size Sunday one a few miles away. A couple farmers overlap. I'll try to at least get the tomato assortment Sunday - the Hmong farmer does mix & match cherry size ones @ $4.50/lb and they are incredibly flavorful - so ripe you have to be careful on transport and storage but completely worth it. The larger ones are similarly excellent and this farmer has magnificent "Asian" greens and herbs. I wish I was cooking for crowds so I could take advantage of the diversity!!!

Back to the "posole" - the treated corn - the poofed up starchy goodies - are hominy

The German light dressing that I grew up with also had more sugar and water with a light oil and salt and sometimes a breath of vinegar (plain white). The lettuces we favored were tender ones like redleaf.

sartoric - on the yucca question - the yucca in your yard is most likely the succulent plant with the green upward facing agave like leaves and tall white bloom spikes. The referenced fries are from the starchytuber of a different plant aka cassava

I found this interview with a dedicated tomato guy very interesting. Margaret Roach interviewing Craig Lehoullier author or Epic Tomatoes.He is also the tomato advisor to Seed Savers Exchange. http://awaytogarden.com/epic-tomatoes-craig-lehoullier/

We had a huge carob on the property years ago that was ancient and gorgeous. Unfortunately this was before the internet and the fabulous luxury of looking up things. so we never used the pods although they smelled good. It was the era of carob as a chocolate sub but we had no idea how to use it fresh. We lost it unfortunately - maybe growing over the cesspool leach field became and issue. Plus trees do have various lifespans.

Rat used to eat the young very tender plants in our propagation greenhouse before we got a new more sealed one.......

That simple zucchini method is my current favorite especially with a lusty tub of mint in the garden. I usually omit the vinegar and enjoy it warmish or room temp.

This article about trouble and its founder starting the toast trend struck me when it came out. Interesting read https://psmag.com/a-toast-story-df3b8e99d07f#.gxgo6a1pk

I enjoy the shirataki noodles texture and interest they add to a stir-fry. I usually simmer them in a heavily soy sauced water first. Could be my imagination but I think they greet the pan better introducing another texture. Also nice when reheating leftover as they don't swell or get mushy. I enjoy them in a pumpkin (kabocha) soup with mushrooms and greens and splash of coconut milk BUT the texture in frozen leftovers is not pleasant for me.

Jacksoup - On the plums - I saw this plum sauce on Lucky Peach yesterday and it sounds like a great condiment. Link to description http://luckypeach.com/what-do-people-eat-for-breakfast-in-new-zealand/ Link to recipe http://luckypeach.com/recipes/plum-sauce-92/

Thanks Jacksoup - I did it on Saturday and used similar proportions. No added flavor as these were so fragrant and I'd used star anise in my little plum jam bit ago. I did add a touch of salt which I think rounded out the flavor and a bit less water. I also eliminated some of the pulp so mine was mostly rind. It thickened beautifully, has a lovely clear color and tastes like the best distillation of kumquat flavors I could imagine

What a series of deliciousness. I am in major seafood craving mode now. Were it not Fathers Day in the US tomorrow I would be down at the better fish market going nuts

Snap - I was gifted a huge bag of large juicy kumquats today. Jacksoup - can you share your recipe or proportions. I won;t can them - just a jar or two in the fridge, I usually just remove seeds, slice thin and simmer with white sugar and sometimes add in honey.

Yup it has been in our Vons (Safeway derivative) for several years. I don't know why it does not appeal to me as I like funky food.

I can't help you but had to comment as they were the joy of my childhood trips to Los Angeles' Chinatown. Good luck and do report back

I re-read Spoon Fed about every 6 months!

I was gonna try some elderberries from seed but the process looks chemically not fun - perhaps will try digging up seedlings next season instead.,,,, Not for me but for a friend as I can forage what I want,

"This is not worth the calories" is something my possibly annoying friends and I say - if it does not taste great - nope

The Mission Chinese cookbook which is more essays and interviews than just a compilation of recipes.