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Old 4th September 2014, 03:45 PM   #3201
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(Plaudite, amici. Comedia finita est)
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Old 5th September 2014, 05:17 PM   #3202
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Old 5th September 2014, 09:46 PM   #3203
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Default A couple of new tastes

Pine needles, though it seemed like young new growth, were very tender and not chewy or fibrous when stir fried. Anyone else ever seen this served, they say they are full of vitamin C?

Just got a bundle from our farm of a cross between celery and parsley (no pic) mostly celery on the taste and looks like parsley on steroids. this will go into lunch tomorrow. The farm is very enthusiastic since celery requires a lot of irrigation which we don't do it is only good for flavor anyway.
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Old 5th September 2014, 10:14 PM   #3204
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Never had them but I think most if not all conifers are edible. I thought they were boiled first and then fried?

Where's SY when you need him?

The bundle, was it Lovage?

https://www.google.ca/search?q=lovag...ed=0CAYQ_AUoAQ
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Old 5th September 2014, 10:48 PM   #3205
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Quote:
Originally Posted by Cal Weldon View Post

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My wife asks the same question...
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Old 5th September 2014, 11:19 PM   #3206
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Old 6th September 2014, 12:20 AM   #3207
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Originally Posted by Cal Weldon View Post
Never had them but I think most if not all conifers are edible. I thought they were boiled first and then fried?

Where's SY when you need him?

The bundle, was it Lovage?

https://www.google.ca/search?q=lovag...ed=0CAYQ_AUoAQ
No, I know lovage since it is a traditional Austrian herb this could be Hamburg parsley and I need to tell the farm to save the roots.
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Old 6th September 2014, 12:24 AM   #3208
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Ya, I had a feeling that SW would know Lovage. Tell us when you find out.
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Old 6th September 2014, 09:16 PM   #3209
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Just started harvesting my bhut jolokia plant today. This dish is about half that is ripe on the plant, look how many are still left!!! The plant is 3 years old now, it is finally really beginning to produce.

These I plan to dry out and store as crushed red pepper....HOT crushed red pepper.
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Old 7th September 2014, 12:58 AM   #3210
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Speaking of end of the season and jarring, it's prepping time here as well.

These are my favorite, Ajoema (aka adji uma, adjuma, dji=give and uma=woman in the Sranan Tongo language), out of Suriname.
There are about 400k people of Suriname origin residing here, in the country itself a bit over 500k.
Reason that the pepper has turned quite common in these parts and sold everywhere, currently at half the regular (wholesale) rate.

Going to make chili sauce in 4 flavor varieties tomorrow, a gallon of each, before they go into the jars. Should last me well through winter.
Often sold after they turned red, but it's the yellow ones that have the truly unique and very addictive flavor.

(why people, who are not used to eating >100k Scoville peppers on a daily basis for many years, make fools of themselves in youtube recordings is beyond my comprehension)
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