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Thai Lime Leaves - Thai Lime Leaves: Thai Lime Leaves, Makrut, Hoja de Ocho, Kaffir Lime - the range of names reflects the culinary coverage of this citrus. The leaves, and the zest of the fruit contain a concentrated lime essential oil, which makes them useful wherever this flavor is desired.
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A Bit Bitter - A Bit Bitter: Of the five basic flavors, bitter seems to get the least respect, amounting to neglect. This week's article
talks about endives or chicories, which are popular salad greens in Europe.
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Summer Lettuces - Summer Lettuces: Summer lettuces are here. "Summer" isn't just a question of Salinas rather than Imperial Valley. On our own farm, the lettuces reflect the season. The cooler temperatures of Winter and early Spring slow the uptake of organic nutrients from the soil. As a result, the lettuces are smaller when picked, with finer-textured leaves.
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Oregano - Oregano: Oregano is the spicy member of the Mint family. The commonly known Oregano is a somewhat piquant herb with mint overtones that speaks 'Italian' to most noses and palates.
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Swiss Chard - Swiss Chard: Swiss Chard is the leaves of a beetless beet. Chard leaves are typically larger than beety beet greens, have a crinkly texture and are a bit thicker, but the taste and properties are pretty much the same.
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Shell Beans - Shell Beans: Shell beans, with a season trailing that of (local) green beans by a few weeks, are a distinctive addition to the beany palette, one worth investigating if you like beans dried or green.
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Sierra - Sierra: Sierra, like Iceberg, is a kind of Batavia lettuce, but raher than forming heads, Sierra has long open leaves, similar to Romaine, but crisp and with uniform texture like Iceberg. (06/16/05)
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Cherries - Cherries: When you see cherries at the Market, if you want some, you want to move fast. Their season is very short, given the difference in growing zones serving the Santa Barbara markets, cherries might be available for a month.
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Squash Blossoms - Squash Blossoms: A few years ago there was a lot of talk about edible flowers, things like marigolds and nasturtiums that could be used to spice up the appearance and flavor of a salad or soup. To the best of my recollection, Squash Blossoms were passed over by this trend.
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Fire and Ice - Fire and Ice: This week, we'll celebrate the cold weather by celebrating heat, discussing a family of dishes that depend
on heat to be really digestible, and which, eaten hot, heat us directly from within.
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Food Labeling - Food Labeling: The predisposition to accept cloned livestock as equivalent to naturally reproduced livestock is likely based
on the genetic equivalence of the clone to the naturally reproduced donor of the cell nucleus it originated
from. But this doesn't make the animals identical.
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Grapefruit - Grapefruit: Grapefruit bring that bit of brightness to otherwise largely fruitless months. Winter months are low in
acidic produce so the acidity of citrus increasingly finds a use in mixed salads.
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Asparagus - Asparagus: Because both texture and flavor of asparagus are distinctive but non-dominant, and the flavor contains
elements from a broad range of edibles, asparagus can be succesfully combined with just about any
savory ingredient you can think of.
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Pruning - Pruning: One suspects the grape vine would be better off if it could be convinced to put more effort into fruiting
and infrastructure, and less into new growth. This is where grapes and humans become symbiotic.
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