Search Results for: label/fruit/2011/04/making-it

651 results

Return of the Egg

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Miscellaneous
24 Comments
...ith the blending of green egg and brown egg genes. Happy as I am about the eggs, their re-appearance means our too-short winter is closing fast, and that our fruit trees need to be pruned, asap. When do hens start laying in your part of the world?...

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Book Review: A Feast of Weeds by Luigi Ballerini

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Food, Foraging
7 Comments
...o peel the pads to eat them. This is an understandable mistake for an Italian to make. For some odd reason only the people of the New World eat the pads of prickly pear–in the Mediterranean and Middle-East, where the plant has been imported, only the fruit is consumed. I’m looking forward to cooking up some of the recipes, which were contributed by Ada De Santis, who runs a farm on the Salentine peninsula of southern Puglia. Thanks to A Feast of W...

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Citified Parched Corn

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Food, Food Preservation, How-to, Recipes
8 Comments
...chips (though there’s nothing wrong with that!) or too sugary, like dried fruit or energy bars. Then I recalled parched corn. Parched corn–dried corn which has been roasted–is one of those legendary Native American foods, like pemmican, which you hear about but don’t necessarily ever get to try. Parched corn is a lightweight, long-keeping, high-energy trail food. It can also be ground into flour and used in cooking. I have vague elementary school...

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