Curiosity

When you’re shopping and you see veggies or fruits that you don’t recognize do they peak your curiosity? Have you ever bought something at the Farmers Market just because you wondered what it would taste like or you were just intrigued by the way it looked? Well I am curious and really love finding things that I don’t know about.

The other day while shopping at the Davis Farmers Market I noticed something that looked like a pointed cabbage and inquired about it. The conversation went something like this: What is this? It’s a cabbage. OK, why is it pointed and not round? It’s pointed so that there is more to use. The core isn’t as large as in the round cabbages. Made sense so I bought one to try.  The other thing that sold me was that the head wasn’t too large. Most cabbage are big enough to feed a football team. These weren’t.

It had good cabbage flavor that wasn’t overpowering, the leaves were crisp and the sliced pieces came apart easily. And he was right there is more to use, the core was very small compared to conventional round cabbage heads.. I sliced mine in half and made a slaw with  with one half. Very nice on an evening where the temperature is hovering just below 100. The other half I’m saving to use in fish tacos  later this week.

Poking around on the internet I found that this cabbage is quite easy to grow from seed and that the heads can be stored for up to 10 weeks. Maybe I’ll try to plant some this fall. The plant itself is quite pretty and might look great in the flower bed. Caraflex will definitely be added to my list of veggies to keep an eye out for.

Cole Slaw

A recipe from Omega Nu’s Recipes in Review 1948 – 1976, a compilation of recipes from the Alpha Gamma Chapter of Omega Nu, Woodland, CA.

I received this cookbook from someone I used to work for as a gift many years ago. It’s quite a hoot to read some recipes that were in vogue at that time, like Mandarin Orange Salad with Topping, which uses canned mandarin oranges, mayo, crushed pineapple and Cool Whip. Cool Whip was a very “in” ingredient during the ’70s.  I’m sure this book could fetch a nice price in an antique store but I could never part with it. The person who gave it to me used a red pen to note her favorite recipes and put little tips like, Our favorite!, Outstanding!, Excellent!, and my favorite at the bottom of the Hot Crabmeat Dip recipe,  P.S. Use the cheapest crab you can find. The best entry though was a note she wrote on the inside cover:

Dear Ann,
I thought about getting you a “gold watch”—but decided, since you’ll now have plenty of time, this would help you fill those empty hours ( and tummies!) Many, many thanks — how I will miss you!
 
Fondly,
Jan & the rest of the family

She was a very gracious lady, generous and kind,  a very good employer.

Cole Slaw
1/2 cup mayonnaise
1 T vinegar
1 tsp salt
1 T + 1/2 tsp sugar
1/4 tsp pepper
2 carrots
6 cups cabbage, finely sliced
1/2 cup snap peas, finely sliced*
1/2 to 1 cup salad shrimp*
2 T roasted sunflower seeds*
2 T chopped chives*
(additions to the original recipe)
 
Mix together and chill. Serves 6
 
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Fabulous Fuyus

This morning I took a bike ride down the River Road, a paved two-lane road sitting atop the levee adjacent to the Sacramento River that doesn’t get much traffic, especially on weekdays. As I rode I could see the river lazily wandering on its journey to the San Francisco bay and beyond to the ocean off to one side and off to the other farmland, most of which is fallow now, dotted with a few houses and out buildings. This is one of my favorite rides and I don’t seem to tire of the scenery even when I have ridden the road for consecutive days. I usually see something memorable or unusual on these rides that cover 10 to 15 miles. And today was no exception.

As I was riding I was looking down towards one of the small farm houses admiring a beautiful persimmon tree heavily laden with fruit that was growing not far from the house when I noticed a couple of the low hanging fruits seemed to be moving. This was odd since there was no wind to speak of, so I slowed down, stopped and took a more focused look. What I saw was wild turkeys gathered beneath the branches pecking the fruit. I’ve seen turkeys many times on my rides but I’ve never seen them foraging fruit. The turkeys must have known that they didn’t have to worry about being chased off from their bountiful find since this farmhouse doesn’t currently have a dog in residence  and they were taking full advantage of the situation.

Turkeys aren’t the only ones who love fresh persimmons. A year ago I wrote about persimmons and what the term “true berries” meant and how I have grown to love these deliciously, crispy fruits. I have been buying them at the Farmers Market for weeks now and so far I haven’t tired of them. Sometimes I  chop them into small pieces add some chopped walnuts and a sprinkling of cinnamon and add it all to my morning bowl of oatmeal, but last night I used them in another favorite way, in a salad with baby spinach leaves and toasted pumpkin seeds all topped with a tasty little vinaigrette I had made using some Prickly Pear Cactus Syrup I picked up when I was in New Mexico in November. If you don’t happen to have any Prickly Pear Cactus Syrup vinaigrette available you could use vinaigrette made with pomegranate syrup or your favorite raspberry vinaigrette. You could also add any of the following to the salad; sliced red onion, pomegranate seeds, chopped Hazelnuts or candied pecans, sliced roasted beets or some goat cheese. They’re all delicious additions.

Poking around on the Internet I found the following recipes and uses for persimmons. They sounded too good not to share:

From KQED – Bay Area Bites

Fuyu Persimmon, Pear and Walnut Rolled Tart

Persimmon, Fennel and Almond Couscous

Fuyu Persimmon, Pear and Pine Nut Salad

From Destination Food

Pulled chicken salad with persimmon, witlof (endive) and avocado

and

WikiHowHow to Eat a Persimmon

Since finding a loaded tree that I can forage from hasn’t happened it looks like I’ll be picking up my fresh Fuyu this Sunday at the Farmers Market.

From Wikipedia – Persimmon

A persimmon is the edible fruit of a number of species of trees in the genus Diospyros in the ebony wood family (Ebenacae). The word Diospyros means “the fire of Zeus” in ancient Greek. As a tree, it is a perennial plant. The word persimmon is derived from putchamin, pasiminan, or pessamin, from Powhatan, an Algonquian language of the eastern Untied States meaning “a dry fruit”. Persimmons are generally ligh yellow-orange to dark red-orange in color, and depending on the species, vary in size from 1.5 to 9 cm (0.5 to 4 in) in diameter, and may be spherical, acorn-, or pumpkin-shaped. The calyx often remains attached to the fruit after harvesting, but becomes easier to remove as it ripens. They are high in glucose, with a balanced protein profile, and possess various medicinal and chemical uses.

“What’s in the Fridge?” Salad.

Today is our second day of 100+ temperatures. Last week it was the 80s so we really haven’t had time to adjust to days in the 100s. Truth is, I never adjust to that kind of heat. The only good thing about hot days is the mornings. I love puttering in my garden or sometimes just enjoy sitting in my swing drinking coffee and watching the birds on their morning quest for seeds or nectar. It’s definitely my favorite time of day during the summer months.

My appetite and energy related to cooking takes a nosedive during the heat (I consider heat any temperature over 90). So today when I was hungry but didn’t want to heat up the kitchen by cooking I decided to make one of my “What’s in the fridge?” salads. I like this salad because it’s light, refreshing and uses up of all kinds of veggies. It’s also a good place to use leftover chicken or chunks of cheese. If I have leftover cooked bacon that’s a definite addition.  It’s literally what ever I have on hand in the fridge, hence the name.

Today’s mix included sliced Crimini mushrooms, shredded carrot and summer squash (from my garden), sugar snap peas, sliced at a diagonal into 1/2″ pieces, spinach, chard, radicchio leaves torn into bite size pieces  and a mix of baby lettuce leaves. I chop and shred the veggies, holding the leafy veggies and meat cheese, etc aside and place it all in a bowl. Then I toss the mix with a nice vinaigrette (I make my own using 6T olive oil, 3 T red wine vinegar, 1 t Dijon mustard and one crushed garlic clove), then add the chicken, bacon or cheese (today a very nice crumbly Gorgonzola) and toss again. I always add the leaf veggies last and toss the whole mixture just before serving. If you want to expand beyond the fridge for ingredients you might check your cupboards for croutons or toasted sunflower or pumpkin seeds. They are all nice additions. Be creative and just use what you have.

Annie’s Asian Slaw is another favorite hot weather meal of mine. You can find the recipe for that one here.

The forecast says the weather should start to cool down after tomorrow. I hope so! Meanwhile, I’ll be heading to the fridge for ice cold peppermint tea and salad ingredients.