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[1] While there’s not much fruit inside, here are recipes to use etrogs. If you see a fruit that looks the same but is lime green, it’s a kaffir/kieffer lime (photo © My Jewish Learning). [2] Just-harvested etrog with its leaves (photo © Kara Idelka | Panther Media). [3] Inside an etrog: lots of edible…
Continue reading “FOOD 101: What’s An Etrog?”
Many people grow herbs at home. How about peppercorns? If your Valentine has a green thumb, a peppercorn plant is a different kind of gift. You can grow one as a houseplant (photo #1); or if you live in a semi-tropical climate, you can grow it outdoors (here’s what you need to know to grow…
Continue reading “VALENTINE GIFT: A Peppercorn Plant (Piper Nigrum)”
[1] Citron, one of the three original citrus fruits (along with mandarin orange and pomelo) from which all other citrus was bred (photo courtesy San Pellegrino Fruit Beverages). [2] Winter salad of mixed citrus, arugula and ricotta salata. Here’s the recipe from Saveur. Through Mother Nature and breeding by mankind, some plants and animals…
Continue reading “TIP OF THE DAY: Citrus, The Fruits Of Winter”
Of all the international foods that have become mainstream in the U.S., some lovely rice varieties from Asia remain largely unknown. When we want to add something extra to a dish, we often replace the white or brown rice with red rice of black rice. As with brown rice, red and black are whole grain.…
Continue reading “Red Rice Grain Bowl Recipe, Gluten Free, Whole Grain”
TOP PHOTO: Broad Breasted White, America’s supermarket turkey. Photo courtesy Porter Turkeys. BOTTOM PHOTO: What the Pilgrims ate: the original wild turkey, a streamlined physique. Photo by Larry Price | National Wild Turkey Federation. The turkey is a native American bird. As everyone who went to grade school here knows, it was enjoyed by…
Continue reading “TIP OF THE DAY: Thanksgiving Turkey Varieties”
