There are so many mouth-watering dishes that we’d love to eat more, but avoid because they’re hard to eat.
We couldn’t help but wonder why some of these delicious foods don’t come with an instruction manual. I mean, how nice would it be to eat your taco without dropping 98% of it on yourself? That’s when it struck us – we could create the instructions!
Has this ever happened to you? You stock up on fresh fruits and vegetables at the farmers market, only to find that a few days later your produce is mottled with bruises, brown spots, and wrinkly skin. The odds are good that this premature rotting has nothing to do with the quality of your produce — it is most likely the result of improper storage
Ask me what I’d do with nearly any summer vegetable, and the answer is almost always the same: “Pickle it.” Yellow squash, pickle it. Green beans, pickle them. Cherries, pickle those too. It’s hard to beat the sharp tang and crisp snap of a good quick pickle, a fast and easy process that leaves them tasting of summer.
The trick is to put on just a little – just enough to make the flavor ‘pop’. If you can taste salt, you’ve put on way too much. Also, I find iodized salt just a bit bitter, so if you’re getting a bitter note try a sea salt, finely ground.
Look in the bottom right corner of this painting. If you’ve never seen a watermelon like that before, you’re not alone. This 17th-century painting by Giovanni Stanchi, courtesy of Christie’s, shows a type of watermelon that no one in the modern world has seen. Stanchi’s watermelon, which was painted sometime between 1645 and 1672, offers a glimpse of a time before breeding changed the fruit forever.
It’s a brief article, but there’s a link at the end with some information on other crops that have evolved (corn, peaches) over time. Carrots weren’t always orange either.
The idea of using historic paintings as a window into the past is intriguing, but we’re relying on the skill of the artist and the hope that they aren’t being creative. It’s like a discussion I participated in where people assumed that Victorian society existed as portrayed in novels. If that were the case, should we be judged by our rom-com movies? It’s been said that myths and legends are made of 50% fact, at best 😉
Strawberries are at their sweetest right now, going all the way through the summer. And while everybody knows how delicious they are in desserts, we’ve actually heard you can use them as a replacement for a tomato. I decided to try this out and see how well it worked.
I can’t take credit for this concept. That would go to Dave Woolley, a Denver-based culinary consultant (who, full disclosure, does work with California Strawberries). He said: try using strawberries in place of tomatoes in a veggie sandwich with goat cheese, in a Caprese-style salad, or in a salsa with seafood dishes.
No mention of spaghetti with strawberry sauce… How about a big ol’ slab of strawberry on a BLT or burger? You can also put them on pizza. They benefit from some balsamic reduction added post-bake. Slice like pepperoni.
An interesting idea for people who are allergic to tomatoes! I’m not, but a co-worker is. The article admits that this isn’t cost-effective.
Another tomato substitute is watermelon. It doesn’t have the acidity, but you can add lemon juice, balsamic vinegar, or what-have-you.