More about almonds

The photo above shows the four post-harvest states of an almond. From left to right, the almond with intact hull; the hull peeled back to reveal the shell; after hulling; and finally hulled and shelled nut. Almonds are related to apricots—the botanical name for the almond is Prunus amygdalus; apricot is Prunus armeniaca. If you […]

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Name that food

Here’s a photo quiz: what food do these pictures show? Hint 1: Almost the entire U.S. crop is grown in California. Hint 2: They are currently caught up in controversy at the USDA. If no one puts the right answer in the comments, I’ll have a long post about the mystery food in a few […]

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Choc-ing the Rubicon

I had the pleasure of figuratively immersing myself in chocolate for an afternoon at Rubicon Restaurant in San Francisco last Sunday. The occasion was the launch of a new recipe contest sponsored by food-website tuttifoodie and Scharffen Berger Chocolate (tablehopper also helped make the event happen). Called the Chocolate Adventure Recipe Contest, it challenges you […]

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Farm Tour: Growing Mushrooms

I went on a CUESA-organized farm tour last Sunday to Monterey County, about 2 hours south of San Francisco. Our first stop was Far West Fungi in Moss Landing, just a few miles from the Pacific Ocean. The Moss Landing area is close to Salinas, the lettuce bowl of America, and is a mix of […]

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Occupied by Oregano

[Updated below with variety of Rancho Gordo’s Mexican oregano] [Updated again, cleaning up some typos, 3/26/11] This post is for Steve of Rancho Gordo, grower and seller of incredibly delicious heritage beans. He also sells Mexican oregano (update: the variety is Lippia graveolens), and when I met him a few weeks ago, we talked for […]

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Rediscovering Pomegranate Molasses

Recipe updated January 19, 2011 for clarity The condiment sections in my refrigerator have quite a few specialty items that I purchased for one or two recipes and then forgot about. Like Thai lesser ginger (kachai). Or pomegranate molasses. The name “molasses” is a bit odd, because unlike the molasses that comes from sugar refineries […]

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