It’s one of my enduring childhood memories, a gift from my mom. I was seven or eight, my mom in her early thirties, late morning, august sun, we stared at the six full tomato plants we grew behind our garage. I don’t know if she actually spoke but her urgent and determined movements said, “Let’s do this.” She wrenched two ripe tomatoes from the vine. I followed her to the kitchen. She rinsed both tomatoes briefly under cool water but they stayed hot the sun. She gave one to me. She shook salt on the one she held, and it stuck to what water remained. Something was going on, but I didn’t know what. Then she bit into the tomato as if it were an apple, closed her eyes once. She salted the exposed flesh, Read On »
Posts Categorized: Vegetables
A compilation of healthy corn recipes you should check out for the summer, via Epicurious.com
Blogger Olga Massov shares her recipe for a true Russian summer classic; cold borscht, via Sassy Radish.
Corn is in and with the hot weather, there’s no better way to cook corn than to grill it. People have asked me what’s the best way to do it? There are two basic ways, depending on what you’re after. Corn today is so sweet and tender, it only needs to be heated through, so your decision is really one about types of heat to use, high direct heat, which will brown the corn giving it a grilled flavor, or low temperature, steamed within its wet husk. I like both and the above corn which we ate after a day at the beach (sigh), used a little of both. I love the appearance because it tells you how it was cooked. If I want a really smoke roasted caramelized flavor, I’d shuck the corn and Read On »
The Potato Genome Sequencing Consortium (PGSC) have decoded the secrets of how the potato grows and reproduces, via NZ Herald.