My Peas and Carrots
Mark Woods

"The Simple Rewards of a Practical Go at It"

Posted Friday, January 16, 2015, at 2:41 AM
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  • Chefgrape,

    I have discovered the only Winter tomatoes that have flavor to my taste buds are Campari tomatoes.... Sold at the local Warmart and sometimes Kroger and if you travel....Costco. I had a salad the other day and as I was eating it I just kept quartering more and more tomatoes into it....Yum ! They are the closest taste to a vine ripened summer blast I can get. For years winter tomatoes were not on my shopping list ....Happily for my menu they are back. The cost...Well they may be 5 cents a bite also but they are great bites and it is a healthy way to get through the Winter Blues.....And the only therapy involved is tummy therapy.

    I am certainly going to try your bran muffin recipe. In the mid 90's I stayed at a well known hotel on the Southern California Coast for a seminar. One of the highlights of that week was the spectacular Bran Muffins on the early morning room service menu. I can still taste them. For years I have googled the hotel and bran muffin recipe to see if I would hit gold.......So far....No luck. Whatever was in the moist batter created a natural glazed surface without being applied. They had some pineapple and raisins and were rich and full flavored. As delicious as many of the muffin I have made have been.....Nothing reaches the pinnacle of that superb taste.

    Two ways to get through the rest of the winter.... I'll make it three with wild salmon....Could be cucumber......Could be with pesto made with the basil growing under the lights in my laundry room...

    Thanks for the food talk, Chef.....

    I needed that.....

    -- Posted by Palindrome on Fri, Jan 16, 2015, at 10:50 AM
  • You're very welcome....I have not messed around much with the muffin recipe except various fruit...as I was typing and editing early this morning the thought crossed my mind of the gluten in wheat bran and those affected by it...I think it would be just as good to exchange the wheat or flour for ground oats and maybe use an alternative for the other such as rice flour or spelt...I have also never added apples so my next batch might be apple craisen...just saying!

    On another note, mom called this morning and said she was watching a show on the telly...it told to put your tomato seeds in a wet paper towel, place them in a gallon baggie and let them sit for 24-48 hrs...the ones that sprout are the ones to plant they had said...I was going to just stick them in some dirt and hope for the best...I'm thinking that might just be extremely helpful to start with...whatcha think about it?

    -- Posted by chefgrape on Fri, Jan 16, 2015, at 12:25 PM
  • Yes...

    That is a perfect way to start seeds and many people don't waste their time digging holes in the dirt. The seeds I start that way are the very old seeds in my collection. The additional moisture helps and of course after they sprout is when they get buried. If they are too old to sprout they haven't taken up space in the trays. I would never use this technique with my major sowing, however, because It would be so much additional work for hardly additional success. Fresh, viable seeds require so little. One step for this lazy person is always better than two......

    There is a great lesson here........To each his own...... Do anything the way it pleases you according to your limitations and success......

    -- Posted by Palindrome on Fri, Jan 16, 2015, at 2:16 PM
  • Nature has a way of reminding me each year that I am still a novice gardener. Always some new twist, something new to learn, a new insect to determine friend or foe.

    When we lived in a subdivision I tried very hard to be a good neighbor and keep my garden manicure (or at east close). Now my gardens start nice and end up doing what they do, especially by the time the heat of Summer sets in.

    That salmon recipe sounds like something I need to try out soon. I've lost about 27 pounds so far but not my desire to eat. :-)

    -- Posted by stevemills on Mon, Jan 19, 2015, at 8:48 AM
  • Steve, you have graduated from novice as one of my gardening mentors my friend..Every time I speak to you I get a tidbit of garden knowledge it seems, and it's very appreciated...

    Salmon sure is good for you, omega 3 supercharged for sure...if you don't wanna go to the trouble of a poaching bath you can always sprinkle a little dry dill, salt and pepper on it or any fish for that matter, splash it with white wine,place a pat of butter (optional) on and squeeze a lemon over it all, then run it in a 350-deg. oven for about 18min (varies). I can be a very lazy cook or, well a hungry one looking for a short cut. Especially when cooking for just me.

    -- Posted by chefgrape on Mon, Jan 19, 2015, at 9:42 AM
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