It’s acorn season!
Did you know that apples should be stored at room temperature for the first seven days and then go into the refrigerator? That ginger should be stored only at room temp? Preventing food waste is a topic getting a lot of attention thanks to a new documentary, Just Eat It. Estimates are that 40% of all food ends up in the dumpster.
UC Davis has an incredible resource for preventing food waste in our homes in the form of a pdf you can print out and post on your refrigerator. We’ve linked to it before, but it’s worth repeating: Storing Fresh Fruits and Vegetables for Better Taste.
A conversation about the ultimate slow food, quince, with Barbara Ghazarian, author of Simply Quince and Simply Armenian. If you have room, you should definitely make room for a quince tree. If not, you should work with this amazing fruit. During the podcast Barbara discusses how to prep and cook quince. We also talk about savory dishes made with quince and take a detour into a discussion about muhammara. We also discuss:
- The National Clonal Germplasm Repository for Quince
- Barbara’s Youtube video on how to prep quince
- Quince coring tool (a.k.a. The Fresno Armenian Cooking Widget) Buy it here.
- Medicinal quince seed tea
If you’d like to plant a quince tree check out the selection of bare root trees at Bay Laurel Nursery. Order soon as they sell out.
If you want to leave a question for the Root Simple Podcast please call (213) 537-2591 or send an email to [email protected]. You can subscribe to our podcast in the iTunes store and on Stitcher. The theme music is by Dr. Frankenstein. Additional music by Rho. A downloadable version of this podcast is here.
The Karp’s Sweet quince in our front yard, despite struggling in terrible soil, has finally started producing. This year we got about three pounds. Some of the fruit gets sunburned (note to self–put up some shade cloth next year!). But I’ve been able to cut out the browned part.
Each year the question comes up as to what to do with the fruit. You can eat Karp’s Sweet quince raw, but the texture is still quince-like, which is to say somewhat gritty and course. And each year I promise I’ll pick up a copy of Barbara Ghazarian’s comprehensive book Simply Quince, but somehow I never get around to it.
Last year I tried to make quince jelly, but overshot the jell point and ended up with jars of delicious tasting, but disagreeably hard quince gum. And Kelly just threw out my burned membrillo from last year.
This year Kevin West, author of Saving the Season came to the rescue with an ancient (the first known reference to a sweet preserve) and simple recipe by Pliny. The full recipe is on West’s website, but to summarize you simply cook quince in equal parts honey and water until it turns red. The addition of a small amount of cracked pepper cuts the sweetness ever so slightly. You can then process the jars in a hot water bath. The end result is quince slices preserved in honey. It turned out great and, without having to worry about the jell point, reduced the anxiety level associated with preserving my entire harvest at once.
Do you have a quince tree? What do you do with the fruit?
Chef Hae Jung Cho, our guest on episode 006 of the Root Simple Podcast is holding another Kimchi class on Saturday September 20th from 10 a.m to 1 p.m. in Koreatown:
The 3-hour class is a hands-on experience where you make two kinds of fermented kimchi – napa cabbage (poggi) and radish (kkakdugi) – and one quick pickle. We then share a light meal of rice, kimchi, soup and other side dishes. You leave the class with three containers of kimchi and pickles that you have made, printed recipes and the know-how to replicate the kimchi at home. Cost: $75
To sign up head over to Hae Jung’s Facebook page.