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And NYT jumps on https://www.nytimes.com/2021/02/18/well/eat/food-addiction-fat.html?campaign_id=190&emc=edit_ufn_20230201&instance_id=84168&nl=from-the-times&regi_id=89866068&segment_id=124078&te=1&user_id=85b30ef4fce69e5d87cd5f82ee66fb39

The ones I had were not that large. I am not good with distance or volume visualization but imagining amount of 5 ga buckets in mine - much less than your biggies.

I did wonder due to the greenery. Nice concept.

@blue_dolphin Wow I may not make the entire recipe with the sweet potatoes but will definitely try that tofu crisp method. Thank you! I've always enjoyed the crisoy bit that happen when I move baking tofu around on the sheet pan and that has been medium not firm. Will play - love the inspiration I get here.

How do you ferment?

Oh those soft pots are great and I've used them. Just not for a larger scale garden. They are also easy to drag aroung if your realize the original location was a mis-step. First got the reccomendation from Laurel at Laurels Heirloom Tomatoes. She was selling them on site. She has a great tomato selection. https://www.heirloomtomatoplants.com/

Oh my Have you seen the size of the plot our girl gardens in - "small farm" Do you sow the lettuces in succession to keep a steady supply instead of a glut?

Thinking of anything different or unusual this year? My closest independent garden center is owned by a Japanese family (forever) and they stock some different seeds. Even the closest Japanese market has a seed selection and sometimes starts. Japanese farmers have been prominent in my local area since well before WW2. They couldn't own land but farmed leased lamd amd returmed after internment. Farmers are tenacious. Did you see my post up topic on a nice po=dcast about seed sources in US. So so much cool stuff available.

Well it has rained and rained in Southern California. All I've got from a food perspective is happy nasturtiums. Young leaves for peppery pesto, later when flowers come in salds, and then the young seed podlets for "poor man capers" which I've not been able to pick since drought start. https://forums.egullet.org/topic/139044-pickling-nasturtium-seed-pods/?tab=comments

I am in such a different climate and gardening zone. My usual advice is to talk to fellow gardeners in your area or maybe there is a governmet agency for farmers that accomdates individuals or offers resources. Most gardeners are eager to share expriences.

Like I said - poor source info on packaging. The distibutor is in the Central Valley California but who knows where grown. Website no better. called no answer and I don't care enuf to email.

Well Monday is a traditional restaurant closed day. I had one around the corner where we mostly went for sushi https://kotosh-restaurant.com/menu-lomita and a rotisserie chicken one on the way home. By time you foumd a parking spot the wood smoke smell had you craving. https://www.restaurantji.com/ca/gardena/pollo-a-la-brasa-vermont-/

And your method is? I don't dislike the taste, I just don't want to re-taste it all day. A physical issue versus a taste aversion.Mild but unpleasantside effect. All hot chiles I like adjvar - used to be a regular in my fridge. I bought it but this recipe gives the idea. https://www.seriouseats.com/ajvar-serbian-roasted-red-pepper-sauce-recipe

Lucky you. Is that pickled young ginger at the bottom?

Thwere was always discussion as to who got the marrow filled beef bone from the Sunday boiled beef meal. I did not raise my hand. Nor did I want anything to do with that marrow bone circle in ham "steak" slices. I was surprised when a friend took me shopping a couple months ago and he picked up a pack of the cross cut beef marrow bones. I did not notice the price. He'd gotten them for his beloved dogs. I asked the buitcher at mainstream market if they boned out the chicken themselves - no. At big Chinese market I could always get bags of beef and pork bones as well as meat removed chicken carcasses for cheap. Can't get there now unfortunately.

Wonderful - thank you for beng a "bad ass" I think that title you showed says bread, salt amd heart. You showed us that aspect of the culture.

I thought the fad had peaked or passed but today's "Google doodle" is and interactive make bubble tea https://timesofindia.indiatimes.com/videos/toi-original/google-doodle-game-celebrates-the-joys-of-bubble-tea/

Somebody in another topic who lives way north posted about fresh cherries the other day. Now? I thought. Well at market this morning $3.99/lb. No great source or type info. Dark red. I caved and they re pretty good so I used most to pickle. I so enjoyed the ones I did couple months ago - both the fruit and the liquid. Today one jar with balsamic (cheap stuff), crushed black peppercorn and rosemary. Another with orange zest and fresh ginger with apple cider vinegar. I did keep a bowlful for snacking.

@Ann_T Your halibut grabs me every time. The pearly white flake.

My overly imaginative mind read "the tail end, so to squeal" I never see whole oxtail, only prepackaged in maybe 2 " pieces. I can unfortunately imagine the squawking grannies if they were tussling tieh the butcher. Those poor guys. I enjoy them stewd/braised in a prep like osso buco, and in a Caribbean style stew. For the latter I add yuca/cassava root- the textures together please me. When I see a guest looking around for etiquette direction I tell them it is proper to pick up the pieces to suck all the gelatinous bits off.

Oh oh spaghttio o's in a flavorful way https://www.dailymotion.com/video/x325ez1

Aside from the price and ambiance/whole experince issues noted I can see it as an infrequent treat. Like Hello Fresh which is decidedly not her higher level, it is an opportunitt to have right there a variety of ingredients you would not source yourself for a single dish and skillfully execute - pretty much what @Smithy said. But the price would be the sticky factor. In terms of marketing herself I' buy ready made Little Green Dressing and similar adds/condiments. -

Price Fixing has been around for a long time - why the FTC tries but alot is "secret" verbal. Main carpet install companies did it for some time in L.A. Took turns letting one go low on major projects so as not to be obvious. The mills may have kniown but they are sole source so... And then their are the specifiers the mills have inpocket...https://www.ftc.gov/advice-guidance/competition-guidance/guide-antitrust-laws/dealings-competitors/price-fixing So is the egg thng really shocking? I asked my favorite cashier who has farm animals if she has hens. She said when this cold her hens take a break. So many factors. When California went cage free only and there was a significant price hike it seemed consumers voted with their wallets and the big blip settled down. May happen again.

The tendon as noted I have ony exeriemced as a feature in Vietnamese pho and sometimes in cold appetizers in Chinese restaurants Also in my cows foot soup. But yes not common in North America in my experiemce. So all this nose to tail kept bringing uo to me pig bladder as a part of the pig slaughter celebration. Some in North America may recall the Laura Inglls Wilder description of kids delighting in blowing it up like a balloon and last night I watched one of the old Bourdain Cooks Tour in Portugal where they blew it up and played soccer. A French prep https://www.npr.org/2020/07/15/891290856/bill-buford-discusses-his-culinary-journey-in-new-memoir-dirt More local to me - the American South https://www.al.com/news/mobile/2018/02/post_133.html

That is cool that you found a new more enjoyable mac n' cheese. and that Mr was able to eat. In one of our beach rentals I had a moment. They encouraged peiple to leave their leftover non perishables. I'd never had fennel seed as the poaching broth well or for anything. So the old jar of fenel seed was so so nice with some cold water lobster tails I found on sale at the market. Part of the adventure