My CSA farm has a Facebook page for members to share recipes and ideas for how to use up what we get in our basket. Last week we got shiso, so I asked what everyone was making with theirs. The only two members who responded must have thought I meant shishitos because they said they roasted them, pickled them and ate them raw. Hrmph. (In all fairness, they probably get their baskets on a different delivery day and hadn’t gotten any shiso yet, but still…).
Cowpeas, or southern peas, are something I had never heard of until just a couple of years ago. I started seeing them sold fresh at the farmers’ markets and high-end grocery stores, where they go by names like purple hull peas, lady peas or cream peas, depending on the cultivar. Continue reading “Cowpeas”→
I joked recently that I wished third wave mushrooms was a thing in Berlin so that I could have access to a wider variety of wild and cultivated mushrooms. Seeing the exotic ones that are available in London made me envious. My envy heightened when Kristin and Sebastian gave me a cookbook titled Shrooms that has sections dedicated to mushrooms I‘ve never seen in person.
Well, yesterday, while visiting my favourite Saturday market, Boxhagener Platz, for the first time ages, I spotted a man selling mushrooms I’d never seen before, including ones that looks like cauliflower florets.
I saw some powered lemon peel at the spice stand at the market this past weekend. I bought it on a whim. They also had orange peel. I had seen some at a Christmas market in Nürnberg when we were there but stopped myself from buying it: it’s a super-fine powder that I had no idea how to use.
In Spring, this young man’s fancy turns to rhubarb. Follow me through this.
I make rhubarb syrup during rhubarb season. It’s simple, and it’s amazing in cocktails. Any cocktail that calls for grenadine can be rhubarbified. The trick to making a good rhubarb syrup is to maximize the rhubarb flavour in as small a volume of liquid as possible.