Articles posted in ‘Basics’

Avocado Squash

Friday, July 17, 2009

I first tried Avocado Squash from Yuno’s Farm (in the Union Sqaure Farmer’s Market) a few years ago, and it’s still the only place I’ve seen to sell avocado squash. I remember that they were doing a little demo and sauteed some avocado squash in olive oil with salt and pepper. I tried some and […]

Wild Sockeye Salmon

Wednesday, July 15, 2009

Tim is from Vancouver and proud of his salmon, boasting all the time about how our Atlantic Salmon just can’t match up to his Pacific Salmon. So when he went home for a friend’s wedding, he lugged back some salmon in order to provide evidence of his claims.
There was two whole headless Sockeye.

The first night, […]

Mizuna, Tomato, and Avocado Salad with Pomegranate Lime Dressing

Tuesday, July 14, 2009

Mizuna is new to me, a green I found at the farmer’s market, with a little sign that said something like, great in salad. It’s slightly peppery but less so than arugula, which I love but Lon doesn’t, so I thought it would be a nice compromise.  Even though I removed the thick stems and […]

Korean Melon Fruit Bowls

Friday, June 26, 2009

You’ll have to find an Asian fruit stand or market for these beautiful golden Korean Melons. They have a crisp, honey sweet flesh, in a beautiful white color. I’m particularly fond of this fruit when it’s served very cold. It’s super refreshing, much more water content than cantaloupe or honeydew so it has a lighter […]


Monday, June 22, 2009

Lon and I both think Tamarind is just awesome. It’s a super unique fruit that tastes like a blend of dried fruits, but it’s not dried or processed in any way. That’s how it arrives to us, straight from mother nature. There are two kinds, Sweet Tamarind and Sour Tamarind. Both are sweet and tangy, […]


Thursday, June 18, 2009

I usually buy Tatsoi from Chinese supermarkets but I have also seen it at the farmer’s market once or twice. If you see it, try it out. It comes in clusters of long pale green stems with darker green round leaves at the end, kind of like if you put bok choy in front of […]

Let’s Talk Taro

Wednesday, June 10, 2009

I think there are hundreds of types of taro but there’s basically two types used frequently in Chinese cooking. As far as I know, we just call them big taro and little taro (in Chinese), because one is big and one is small.

If you’ve never had taro, you can think of it as a potato […]

Lee Turkey Farm

Tuesday, June 9, 2009

While we were in New Jersey this weekend, my cousins took us to Lee Turkey Farm Lee Turkey Farm. It started as a turkey farm in 1868 but it’s a flourishing fruit and vegetable farm as well these days. You can swing by and pick up wonderfully fresh produce already picked for you, or you […]

How to Eat Crawfish

Friday, May 29, 2009

At the Crawfish Boil Party, Tammy gave a little demo on eating crawfish.
Step 1: Pinch the head with one hand and the tail with the other. Twist and wiggle, carefully removing the tail from the head.

Step 2: Set aside the head. Working on the tail, pinch all over to crack the shell. Remove the shell.

Zong Zi – Part 1

Wednesday, May 27, 2009

Zong Zi, also called Chinese Tamales (but I hate that name) are one of my favorite things in the world. They come in many flavors but the jist is some kind of sticky rice mixture wrapped in bamboo leaves. The bamboo leaf imparts an almost tea like aroma to the rice and the smell wafting […]