#adding black pepper of round variety

[ratsoh-writes]

What kind of meals/food can you only find in Ebbott? (And be specific! Don't just say "magic" Ratsoh)

lets start with a list of all old (and some new) ebott only crops and animals:

Powder shrooms: these are gears favorite mushrooms. It’s a small honey colored mushroom with a black circle on the head. They have a very nice buttery taste and can be eaten raw but are best as stuffing for savory dishes. They get the name because they dry fast and the powder was used as flour for the nomads. They also grow like weeds and are easy to maintain

Snap root: it was showcased in the 1k event. It’s a spiny purple skinned root with a brown flesh. It gets its name from the way the vines “snap” up when sunlight hits it. The root has a lovely taste like a cross between pumpkin, sweet potato, and nutmeg and is mostly used in pies and sweet dishes

Crab “apples”: a fruit shaped like a crab. It’s technically not an apple despite the similar taste. It’s the most common fruit of the underground and the farmtale valley. The fruits are slightly sour and rarely larger than the palm of a small hand. The most common shape is the crab shape, but they also come in ducks, pyramids and spirals.

Flossy sticks: it’s a celery like vegetable. The plant looks like a normal leafy bush with very long stems, but as soon as you cut one stem off, it explodes into thousands of tiny floss like strands. They can be boiled into pasta, dried and powdered to be used as flour, or eaten raw. They have a crisp lemon and basil like taste.

Twigs: nobody knows why the vegetable is called this because it looks nothing like a twig. It’s a large orange long cucumber like vegetable. Normally about 3 feet long and 6 inches wide. It has a woodsy tea leaf taste to it. Also puréeing the flesh and mixing it with alcohol is what makes drinks that can temporarily change hair and eye color.

Lion lily: the fruit is named after the striking maned flowers that come before it. The flowers look like lilies but at the base of the flower is a fluffy golden “mane” of cotton strands. The fruit is the size of a tangerine and is golden and perfectly round with a large pit in the middle. It has an extremely sweet taste and soft juicy flesh. It’s so sweet it often doesn’t need sugar added when used in cakes and pies.

Golems salad: a massive fkn head of kale. Like this thing is freaking the size of a car. It’s a magical variety that grows when eight heads of kale are planted in a circle, and carefully nurtured by a golem monster each day. The result is that monstrosity. Overnight the kale comes together, morphing into one plant and will grow to monstrous sizes. It’s said the bigger the salad the stronger the golem

Tumblers: it’s identical to a normal cabbage and tastes like a normal cabbage, but if you wait too long to harvest it, it will literally jump out of the ground and run away at the vibrations of footsteps. It also hisses.

Sweet salt: a spice from the underground that is ground from the seeds of the fir trees that grow in snowdin. It’s very sweet and is described to taste like a blend of brown sugar, cinnamon and black pepper. Tastes like gyftmas

Gyftmas ornaments: the same seeds you can get from snowdins fir trees can also be peeled and pickled. They make a lovely sweet sour treat and are usually dyed to match gyftmas colors.

Tarotile: a flat leaf from a magical plant related to poison ivy. The plant is toxic to humans but delicious to monsters. It’s banned outside of ebotts shores, and has to be labelled very clearly before being sold. Monsters describe it as tasting like a delicious wild berry blend but with a leafy texture. Makes a delicious tea and is wonderful in sweet salads

Sea eggs: an ebott only variety of seaweed will grow these pockets of soft cucumber like fruit in the stalks. Reportedly all the sea monsters have seen and harvested this plant before the crash. It tastes a bit more sour and citrusy than a normal cucumber but has all the texture and water content of one. Weirdly enough there’s nothing magic about this plant. It just likes ebott

Cattails: not to be confused with the non magical reeds that grow near water, cattails is a popular vegetable grown in ebott. It prefers dryer land, only wanting water every few days. It resembles a golden long grass, and when it’s ready to harvest, the grass ends open up to reveal a fluffy thick fiber inside. The result is a pretty feathery plant resembling a cats tail, hence the name. Pull the fibers and on the ends are little grains that are boiled to use a porridge, a flour substitute, or the binding agent of ebotts famous lion jello.

Heartyheads: a thick leafy bush, what makes it classed as magic is that it literally turns into rose quarts when exposed to fire. But it’s not reliable as a source of quarts since it slowly turns back when cooled down. The young leaves can only be eaten raw but are an amazing source of iron and are said to help with inflammation. This plant can only be killed by being dug out of the ground and left to dry out.

Fizzlers: a tomato like plant that grows small baby tomato sized pink, purple and blue fruits (ornamental ones only for blue) the fruit is a key ingredient in fizzy drinks in place of carbonation. The fruit produces lots of bubbles when exposed to water. They’re delicious and taste just like that fake grape flavor humans love

Gauzeberries: a berry that came from the outer-AUs. They all say they found the mysterious bush growing on the asteroids of the asteroid belt they orbited. The bush has silver white leaves, is very small, rarely growing higher than 2 feet, and produces small white berries encased in a gauzelike silk pouch. The plant only grows in cold temperatures and must be kept in fridge rooms with natural sunlight any month except winter. The berries have a crisp grape like taste and when eaten, causes one to float a few inches off the ground for an hour

Rougish grapes: this is a grape variety developed by two monsters from birdfell, and the rights bought by harpy. It’s a very large crimson red grape, each individual fruit nearly the size of an apricot, and is able to be harvested from summer to fall. The grapes have a sweet but peppery taste and are best fermented into wine. They are also proven to be amazing with hair loss.

Baited breath: a small thistle-like herb that grows beautiful thorny blue flowers. The flowers when they open in the mornings make a sighing noise, like someone exhaling. The seeds of this plant are sweet and aromatic, so are often added to a wide variety of dishes. They were also historically chewed on to clean teeth and are known to help humans and monsters alike recover from cavities

Dragons breath: the larger cousin to bated breath, this large thistle like herb grows to five feet and can make thorny black flowers the size of a humans head. The dragons breath flowers let out a brief puff of flame when they open in the morning, and their seeds are large and spicy in flavor. A very popular snack through all of ebott. They are also ground into a spice called dragons hoard.

Whimselites: this is a small bundle of leaves on a whimsot plant, a low growing vine. It was found in every underground au, and continues to be grown and harvested in the underground. If new leaf growths aren’t harvested, eventually the little bundles open up and pop off the mother plant to start a new one. They go great in salads and taste a lot like rocket leaves.

Snails Bane: the plant looks like a rock, but if you step on it, it’ll squish down secreting a snail like slime. It’s also very toxic to snails and should never be kept near them. The plant when cooked, is cut open and left to dry in the sun, before being sliced and put into stews as a flavoring agent. It tastes like chicken and is a favorite among ebotts vegetarians.

Loomy runners: a small magical radish that has two large roots at the end of its bulb. When exposed to fire, the radish will stand up on its roots and run away like a wobbly baby learning to walk. It must be cut up in pieces before being eaten, and sometimes the radish pieces will still flip around in the oven so covered baking dishes are recommended

Garwins Gourd: a large twisted gourd native to farmswap, garwins gourd is an attractive flamingo pink color when ripe and has a sweet taste not unlike a sweet potato. It can be cut up and puréed for pies or stews, boiled and mashed, or sautéed, but it cannot be eaten raw as heat is needed to bread down the thick fibers of the raw vegetable. The gourd also can be dried and is used as a cute storage container by many farm monsters. In recent years, fans of the plant have been able to grow yellow and orange varieties

Bloodroot: edible by monsters, but must be strained several times to be safe for human consumption, bloodroot is a thick large carrot like root that “bleeds” a crimson liquid when cut. The root eaten on its own tastes like a woody earthy grape mixed with a parsnip. It strangely smells like beef until cooked. The reasons for this is that the plant uses an animals digestive tract to strip the thick outer coat on its seeds. And when they come out the “other end” they can safely sprout when freed from their confines. Carnivorous animals are drawn to the root

Claymore mushroom: if directly stepped on by something heavy, this large blue grey mushroom will explode into large chunks catapulted into the air at speeds of up to 15 mph. It’s native to the factory monsters and farm AUs. The farmtale monsters made a winter sport of catapulting the mushrooms before the crash. The mushroom can be safely harvested by cutting it at the base of the stem, rendering it non-exploding.

Triangle of the coast: a magical cousin to broccoli and cauliflower, the triangle is a triangle shaped broccoli like growth that grows directly in the sand of beaches, and is farmed along a section of ebotts coastline in the winter months. The vegetable is a yellowish green color and tastes just like young broccoli. And for some reason, when picked, it secretes a pheromone that attracts crustacean sea creatures. so it’s also used as fish bait and a vegetable

Ferris-weeds: a cousin to the yarrow herb, Ferris weeds are a magical variety native to the farm and Drake AUs. It’s a tall growing herb, reaching up to 10 feet in height, and has a beautiful pale pink flower in the spring and summer. It’s mainly used to line fences as decor, but the flowers can also be eaten raw, pickled, or sautéed. What makes it magical is that it’s known to provide a full days worth of vitamin D in one meal, no matter the amount of flowers eaten. No one knows how the plant accomplished this

Pygmy pomegranates: this trees only been an official breed in the last five years. Developed by a monster from farmtale, Pygmy pomegranates are a cross breed between crab apples and standard pomegranates. They are perfectly dome shaped with a circle top and a completely flat bottom. The fruit is small, onky the size of a child’s fist, and full of orange pomegranate seeds with a purple skin. They taste just like a normal pomegranate

Deaths pearl: a small bundle of leaves, found deep in the ocean. The roots and lower halves of the leaves are pitch black, while the tips are a transparent blue. The vegetable gets its name from seafell, where a fraction of monsters fought to the death with a sea creature for a patch of the plants. This vegetable is completely edible from its roots, leaves, stems and seeds. It tastes very similar to celery mixed with cucumber. Nowadays it’s cultivated by sea monsters all along ebotts coast and is considered a staple vegetable due to being able to grow year round.

Star seeds: contrary to the name, this is not from the outer AUs but was an underground crop. The seeds of an echo flower are the plants only edible part, and are ground into a fine iron filled flour. They’re rather bitter though, so bread made from them nowadays is often paired with cheese to flavor it.

Spiderbloom: pollinated only by spiders, this plant flowers in the fall and produces fruits in the winter. It creates an eerie black and purple blossom who’s pollen only sticks to spider silk in order to pollenate. The fruits have a soft flesh and taste a bit like figs and blueberries.

Golden flowers: a favorite of the royals, and ebotts national flower and crop. Golden flowers are a beautiful gold magic buttercup that can be dried and turned into tea. They have a lovely effect of softening the hair and skin, and humans claim the tea helps with acne. It’s delicious, sweet and has small hints of lemon in the taste. The flowers are mostly indoor plants as they burn up in direct sunlight.

Mandrakes: a four point magical root that screams when unearthed, the mandrake root is extremely popular for its soft potato like flesh, and the large lineup of nutrients it holds. It’s often mashed, used as a potato substitute, or thrown into stews and soups. It’s a popular baby food as well as its mild taste is comforting for kids, and the quality of it helps parents ensure picky eaters get what they need in a meal

Frog stool mushroom: a large aquatic mushroom resembling a lily pad. It’s found in shallow freshwater areas like lakes and larger parts of streams. This large mushroom is nutty in flavor and is often planted in ponds by farmers for not only its flavor, but also to filter the water on their property to make it safe for the animals to drink. It’s recommended to only eat the small young ones as the large ones after so many years of filtering are more waste than nutrients.

Fishweed: a seaweed that grows along the seaside cliffs of ebott. It’s named after its strong fishy smell. It’s dried and cut into strips and eaten as a snack like jerky or chips

Pearwood tree: this tree has a beautiful bark pattern in the shape of sliced pears. When dry, the bark begins to chip and is easy to peel off. The bark can be infused into drinks giving a crisp grape and lettuce flavor, and has the magical effect of making harmless sparks come out of one’s mouth when they speak. Because of the attractiveness of the trees bark, and the pretty pale green fir spines as leaves, it’s also a popular garden ornament plant as well as a crop

Cinderpetals: a small magic herb with red tipped star shaped leaves. This plant as a defense mechanism will burst into flame when the leaves are picked off. Don’t be alarmed though, the fire is harmless and even adds to the flavor as many monsters say. The leaves have a crisp almost citrusy flavor and are put into potions, drinks and energy tonics due to their natural caffeine content.

Boarberry: it was only seen in horrorfarm and drakefell before the crash. It’s a wild berry bush that parasites off of trees, growing on the sides of the trunks. The berries are a creamy pale green and taste like a bitter plum. They were traditionally used to flavor meads, and were made into jams, pie fillings and baked into breads.

Honeybeans: a climbing magic bean plant that only grows near beehives. It will grow around the hive protecting the bees by secreting pheromones that deter would-be predators, and in return it feeds off the honey as well as the soil near the hive and sunlight. Because of this, the beans are deliciously sweet, tasting like caramel but with the buttery texture of a Lima bean. What makes this plant magic is that when seeds are planted, it seems to summon bees to it. Bees will abandon hives to start building around the bean, or if that’s not convenient enough, the bugs actually uproot the plant itself and Carries it to the hive in an amazing show of teamwork

Silver bells: a droopy vine with silver tipped leaves. It grows a berry like vegetable that resembles a tomato, but with a blue grey skin and a deep purple flesh. The magic fruit entices one to eat it by “calling” its harvester with a tinkling bell noise. The vegetables when hitting each other sound like the light clinking of metal. The vegetable is rather tasteless save for a faint cabbage flavor. It’s very beneficial to bone growth though and is highly recommended that young growing children and the elderly eat some every week.

Ground cherries: a strange magical fruit tree that grows its fruit beneath the soil. The very tip of the small cherry sized fruits are visible peeking through the dirt when they’re ready for harvest. They taste like blue. Some college human students say it’s the closest they’ve ever gotten to the taste of blue Gatorade in ebott

Ebott-only livestock:

Greater turkey: like the name suggests, this is just a massive variety of turkey. The birds can reach the size of cows. Naturally they’re a breed made by the farm AUs. They’re slowly becoming more popular as a holiday food for larger families. Last gyftmas broke the record of greater turkeys slaughtered and sold in one season. Thankfully for the farmers, these birds were bred for temperament as well and are quite gentle and docile

Jimmy crickets: they were previously called roasting crickets, but one witty monster renamed his after Disney started streaming in ebott, and the rest copied him as the bugs became a popular food for kids. It’s a magical variety of cricket that was cultivated underground. They eat moss, and are high in iron, copper, and folate. They’re brightly colored, most normally a bright red. They taste a bit like bacon bits.

Struggle grubs: like the name suggests, this bug was cultivated to be cheap, year round and plentiful. It’s a comfort food for many underground monsters who lived through poverty before the crash. The grubs will eat anything hence why they were labelled as “poor food” as underground they were fed mainly trash. Nowadays farmers feed them much healthier foods and the grubs are much better quality.

Riding/battle boars: funny enough, this type of domesticated hog was only found in horrorfell and drakefell before the crash. Many think that there’s a special connection between the two AUs cause this isn’t the only thing they share. In drakefell they were known as riding boars and were used to pull carts and plows, for eating and dairy, and battle of course. In horrorfarm they were only war animals, used to sniff out enemies and ram through enemy lines. The boar is intelligent like a dog, easily trained, and has an amazing sense of smell. They’re still used as farm hand animals to help plow and de-bug fields. The females can be milked and the cheese made from that milk is very heavy and fatty. They taste like pork, but because of their sacredness to the drakefell monsters and humans, it’s considered a big dishonor to eat one that didn’t die of natural causes.

Lesser deer: a small goat sized deer only found in ebott, they were originally found in the nomads forest. They’re very passive creatures and easily domesticated. Many farms are beginning to add them to livestock because of the delicious soft meat on the animals, and their varied diets.

Rolland’s horned snail: a large cow sized snail bred by the Rolland family from farmswap. The snails on average are the size of draft horses and can weigh nearly a ton. They’re bred purely for their meat and the shells are also sold as decoration, or ground as a binding agent mixed into cement. The snails are fed mainly sawdust, dried grass, and weeds. It takes nearly 20 years for one to reach full size though.

Pearled salmon: a freshwater salmon native to ebott, it can be caught wild or bought from a hatchery. The scales look like pale pink and white pearls underwater, but turn grey when dry. The salmon has a white flesh and the taste is subtler than normal salmon.

Ice pips: this is a thin needle like magic fish that loves cold temperatures so much it creates its own chill. Any room the fish is kept in stays just cold enough to freeze the top of the water in its tank, but not so cold to freeze the whole tank. It is a farmers essential for any farmers who want a proper freezer basement or shed. Almost every farm monster owns a tank of them as it’s much cheaper to feed a few fish crickets every couple days than it is to pay electric for a large shed/room. Rancher and peaches have a tank of pips in their basement, and harpy has a whole massive storage shed cooled by her own tank.

Gremlins: small quail sized ugly little creatures that resemble a cross between a toad, gopher and pug, with wrinkled faces, round bodies and bumpy hairless skin. These little creatures are extremely easy to train and are used on farms to control bug pest levels. They are also slowly gaining popularity as a household pet because of their friendly natures. What makes this animal magic is its tongue which can stretch and shoot out nearly 12 feet at a time in pursuit of a big. Which is clearly magic as the tongue is only a few inches long when resting in the body, and when (gently) pulled by an outside force, it barely gets out of the mouth. A gremlin is edible as well, tasting like chicken by most reports, but farmers who raise them dislike eating the critters as they often can’t help but start viewing them as family.

Land shrimp: it’s literally a shrimp that survives on land. They’re fast breeders and must be kept indoors to prevent an outbreak. They’re fed a mixture of grain, oats, bone, and unwanted meat cuts. The magic shrimp will resort to cannibalism if not fed on time, so require dedication to raise. And yes, they taste like normal shrimp

Smithers basilisk: a long bodied lizard that’s roughly the size of a basset hound, the Smithers basilisk’s true origins are unknown, but have been a common livestock animal for generations among the Drake monsters and humans. The large lizards have a poison sack behind the eyes that are removed after they hatch for safety purposes. They’re raised for a number of reasons: their scaled hides make great leather, the eggs are large and females can lay year round if there’s a male in the pack, and they’re great ratters. So many farmers keep a few to help control the pests on their farm.

Jeweled scarabs: both an animal raised as livestock and a popular pet, these palm sized beetles have stunning shells in a beautiful glossy array of colors looking just like crystal. They’re raised primary for the shells which are harvested when the beetles die of old age. The shells are broken and polished to be used as jewelry, decoration, tile and even used in pottery and glazes. They have a short lifespan of just 2 years sadly, hence why they don’t beat out snails as the most popular pet. The bodies of the beetles are also ground and used as feed for other animals needing protein in their diets.

Roc birds: a poultry bird native to the bird AUs, this was a fat flightless bird that is accustomed to living on rocky cliffs. It has very strong talons and legs in order to climb and move around safely. And a huge oversized beak strong enough to break rocks. The birds are about the size of a duck and have grey speckled feathers. They were bred for their eggs and meat, the hens laying several a day. But they’re difficult to raise as they’re aggressive.

Wooly snails: these snails are about the size of a standard goose when fully grown, and the shells grow a thick fur that needs to be peeled off every few weeks to keep the snail comfortable and mobile. The pelts are then throughly washed and used for clothing, pillow filler, and all other kinds of things. The snails come in a variety of colors with white being the most common, but also a powder blue and lilac. They’re raised mostky by monsters at the top of ebotts mountain range as the snails need cool temperatures to be healthy

Dwarf rock bees: ebott’s special bee variety, the only bee known to be underground. The dwarf rock bee resembles a black fluffy bumblebee, but is so small it can barely cover Abraham Lincoln’s face on a penny. The bees will only create hives in stone structures (or around a honey bean plant) and hives can host millions of bees at a time. The tiny fluff balls are stingless and extremely prone to predators as they had very few underground. When alarmed, they make a shrill buzzing noise together, and copy a frequency that they know scares animals away. For most hives, that means turning their buzzing into a car alarm. Some enthusiasts of the bee keep them indoors in smaller controlled hives and have even trained the bees to copy songs that are repeated often around them. And of course they make honey

Alrighty! There are three ways one can make magical food!

1: it’s a learned magic to add intent to food. Every monster learns it as children. It’s just one of those things your parents are supposed to teach you, like driving or how to clean.

Intent affects the foods taste and sometimes even gives it mild healing properties. So someone making a batch of cookies with a lot of love and passion can make some hecking fine cookies. However there’s a limit. Pour too much passion (or any type of intent really) and you’ll burn the food. Even if you’re not using heat to cook.

This is why undyne regularly nukes her kitchen

2: plants can become magical after several generations of being exposed to magic. That’s why the underground was able to host so many plant varieties despite the lack of sunlight. This can’t really be controlled since it happens randomly. Any food cooked with the plants has magical properties as well

3: the farmtale monsters have perfected earth magic over the centuries. Any native born farmtale monster has the ability to bond to the land they own and produce much higher quality, quantity, and magical produce. This includes animals too. They become more docile, intelligent, and produce more. The magical skill of bonding to your land is seen as familial magic and can only be passed down through blood

And finally, some famous drinks and dishes only found in ebott!!!

Gauzeberry freeze: the expensive but delicious drink consists of milk, shaved ice, honey, blueberries, coconut and of course gauzeberries. It’s sold only in special occasions like national holidays. Otherwise the only way to get it is to make it at home, which is quite difficult due to the nature of gauzeberries. It does make one float a few inches off the ground for an hour after drinking

Fries and bits: mixed bugs, most commonly crickets, are cleaned and fried with potato wedges, and in fancier dishes, onion rings and fried artichoke hearts are added. It’s a greasy but delicious meal and many fried fast food places sell this dish

Boars honor stew: a dish coming from drakefell. When a drakes boar dies, whether from old age, an injury, or sickness, never intentionally slaughtered for food, their burial ritual for the animal is to stew it in a massive pot filled with potatoes, other root vegetables, blood root, boar berries, dragons breath and a load of mushrooms. The boar is carefully cleaned, and the blood used to fertilize the drakes, or communities crops. Then the animal is put in the pot whole and stewed for around four days before being passed around and eaten. It’s a dish meant to be shared, not bought. So to be offered some is a great honor

Roc on rocks: it requires a roc bird for the traditional version of the dish, but chicken will do too for a close substitute. The breast meat of a roc bird is thinly sliced and marinated in an orange citrus sauce for a few hours. Then traditionally a flat rock is heated up, and the thin slices are cooked on top, then laid on a bed of cabbage and thinly sliced carrots before being served. However pan frying is a safe at home substitute if one doesn’t have a big rock and outdoor campfire

Golden pearwood tea cake: goldenflowers and pearwood bark are dried and made into tea. The tea must be strained and left in the fridge to chill while the cake base is created. It’s preferred to use a nut flour like almond or hazelnut. The cake flour is then moistened with the tea, and a light honey glaze is added on top when it comes out of the oven

Cinder-spark: a popular energy drink brand made in ebott from cinderpetals. It comes in three flavors: jalapeño, spicy strawberry and electric orange. All flavors are spicy with electric orange being the mildest. Never drink more than two a day

Treasure chests: a shiny beautiful salad dish of heartyheads, leafy greens, beets, sea eggs, deaths pearl, and topped with cooked pearled salmon. It’s a beautiful colorful dish and a favorite at seafood restaurants along seashore. And it’s extremely nutritious

Snaproot pockets: like the name suggests, it’s a little baked pouch filled with puréed snaproot. It’s created with either mochi flour or cattail flour, the little flour pouch is filled with mashed or puréed snap root, and is topped with seeds like sesame after being baked. This dish can also be made with pumpkin and garwins gourds instead of snaproot.

Lions jello: made from boiled cattails, and infused with goldenflower tea, this is ebotts national desert. The cattails make an attractive milk white jello with a light airy taste, and the goldenflower adds flavor and speckles of gold inside. It’s a beautiful dessert and is a favorite of many of the royals

Snail pie: ebotts national dish: this is a pie filled with cubed snail meat, pearled onions, garlic, many spices to taste, and spinach. The pie is baked like a normal pot pie and is usually topped with seeds for better looks. Mini versions are sold at festivals and food trucks, and kids in public school get mini snail pies on Fridays for lunches.

Silver broth: made from boiled silver bells and bones, this broth is a popular soup base because of its mild taste, and is highly recommended that parents use it when cooking for their children as it promotes healthy bone, teeth and ecto growth. In winter months too, it’s sold alone as a savory drink with sliced dried mushrooms and spring onions as an alternative to sugary hot drinks

Wailing baby mash: it’s a terrible name but parents seem to think it’s funny. Mandrakes are mashed with other veggies (and often a bit of silver broth is added) to make a soft baby food safe for monsters and human babies old enough for solid food. It has a mild taste which is pleasant for kids. Many parents used mashed mandrakes in place of mashed potatoes well into their kids childhood as a healthier and cheaper alternative

Goths on toast: another terrible name, Asgore really sucks at naming things, and he’s to blame for this one as the creator asked him to endorse the dish. A delicious spread is made from the fruit of a spiderbloom, blackberries and dark or ground cherries. The fruit spread is spiced with a hint of cinnamon and nutmeg and spread on bread as a sweet morning breakfast. It’s often paired with fancy cheeses and is served as a dish to show off your class. No charcuterie board in ebott is complete without this spread

Pigment potion: twigs mixed with alcohol creates a magic drink that can change the color of one’s ecto, hair/fur and eyes. The more diluted the drink, the shorter the effect. And to control what color the drink becomes, it needs to be hand made with a certain color in mind. A drink of magic, intent and booze. Any sort of alcohol does fine so usually cheap wine is used. And in festivals, watered down versions are allowed to be sold to children as long as a parent is present

Gyftmas cookies: of course they have to be baked with sweet salt. These brown cookies are made with the sweet salt spice, molasses, plain flour and honey. They’re decorated of course and are part of a popular gyftmas tradition called the cookie trade. At parties, each family shows up with a plate of cookies, and they go around having to swap one of their cookies on the plate for one from another’s family. By the end of the party, they go home with a plate from multiple families.

Crabby patties: this name was popular way before SpongeBob was introduced to ebott. There was a fierce legal battle between Marcelo and Nickelodeon for him to keep the name of the popular dish sold at his grocery stores. He just barely won, and the name is only allowed to be used with free reign in ebott lol. Crabby patties are smoked crab apple thinly sliced and pickled, then placed on a slab of either cooked snail or cooked hamburger patty. The bun is traditionally wrapped cabbage leaves, but bread buns are more popular on the surface these days. Every hamburger place has a crabby patty burger on their menu.

Fae floss: pasta from boiled flossy sticks is topped with a thick brown sauce made from goats cheese, powder shrooms, and finely chopped herbs. Other mushrooms are added to the pasta and often bugs like grubs, chopped beetles or worms are added. If bugs aren’t your cup of tea, shredded chicken is fine instead

Mead of lady magic: this mead is flavored with pomegranate seeds and honey beans to make a rich mild drink. It was also used in rituals by the temple monsters before the crash, and is still considered a holy drink by them. Only made and drank on sacred days.

Sun therapy: this light sandwich is made with pickled Ferris weed flowers, salami and mozerella cheese. The sandwich is toasted and topped with more cheese. A delicious meal full of vitamin D

Tarotile cheesecake. A plain slice of cheesecake, colored a deep forest green by adding Tarotile to the cooking process. The cake tastes like a wonderful wild berry blend according to monsters, but is highly toxic to humans and mages. Any one who dares sell it to a human without signed consent can be arrested and held for trial on attempted bodily harm.

[najia-cooks]

[ID: Five large, enclosed bao piled on a plate. The topmost bao has been opened to show a bread-like dough texture and a vegetable filling. The bao are garnished with chopped chives. End ID]

Bánh bao chay (Vietnamese vegetable dumplings)

Bánh bao are an iteration on the Chinese da bao (大包) brought to Vietnam by Cantonese immigrants. Like da bao, bánh bao are commonly filled with some combination of minced meat, Chinese sausage, and hard-boiled eggs; however, some versions of bánh bao are also made with Vietnamese vegetables, herbs, and flavorings. Vegetarian bánh bao (bánh bao chay) may have no filling, a filling consisting of a variety of vegetables, or a filling of sweetened beans or sweet potato.

This recipe combines Vietnamese vegetables, herbs, spices, and sauces with Vietnamese meat substitutes to make a well-rounded filling that's equal parts umami and fresh. The yeasted, enriched dough is tasty, fluffy, and light, but still has enough structure to hold up against the filling.

Recipe under the cut!

Patreon | Tip jar

Makes 16-20; serves 6.

Ingredients:

For the dough:

4 cups + 2 Tbsp (500g) all-purpose flour

2 tsp (7g) active dry yeast

7 Tbsp (90g) granulated sugar

1/2 tsp salt

2 tsp (10g) baking powder (optional)

2 Tbsp (16g) cornstarch (optional)

1 - 1 1/4 cup (135-295 mL) lukewarm soy or oat milk, or water

1 Tbsp cooking oil

The basic components of this dough are flour, yeast, sugar, salt, oil, and milk. The baking powder is added to help with leavening; the cornstarch works to create a light, fluffy dough that will not become soggy when filling is added.

For the filling:

1 large carrot (100g)

4-inch piece (120g) cassava root / yuca

1 cup (100g) shiitake or wood-ear mushrooms, diced

4 large pieces (50g) sườn non chay, or 1/2 cup diced or crumbled chả lụa chay

1/2 cup water + 1/2 tsp vegetarian 'chicken' broth concentrate (optional)

50g tofu skin (đậu hủ ky)

1 red onion, minced

5 cloves garlic, chopped

4-5 chives or scallions, finely chopped

1 tsp freshly ground black pepper

1/2 tsp sugar, or to taste

1/2 tsp salt, or to taste

2 tsp bột nêm chay, ground to a powder (optional)

1 1/2 tsp fermented bean paste + 1/2 tsp light soy sauce (or 2 tsp vegetarian fish sauce)

2 tsp vegetarian oyster sauce

1/4 cup soybean oil, peanut oil, or other cooking oil, divided

Sườn non chay (roughly, “vegetarian ribs”) is a meat replacement made of textured soy protein. It may be found in bags online or in the pantry / dried goods section at your local Asian grocery store—the bags will be labelled “sườn non chay” as well as “vegan meat slice,” “textured soy bean protein,” “vegetarian food,” or “vegan food.” Most sườn non chay are large and pale in color, but they sometimes come in "beef" or "pork" styles—the difference is not the flavoring but rather the size, shape, and coloring of the pieces. In my experience, the "beef" ones are more darkly colored, and both "beef" and "pork" styles are smaller in size and thinner in shape than the non-specific ones, which I often use to replace chicken.

Chả lụa chay is a vegetarian version of a Vietnamese pork sausage. It can be found in the form of a large loaf in the refrigerator section of a Vietnamese or Asian grocery store. It will be labelled "chả lụa chay" or "gio lụa chay," as well as "vegetarian pork roll," "wheat meat," or "vegetarian food."

Đậu hủ ky, or tofu skin, is prepared by taking the film off of a batch of tofu as it sets. Tofu skin may be purchased fresh or dried, in sheets or in sticks: for the purposes of this recipe, any kind will work! Chinese tofu skin produced for sale abroad may be labelled "dried beancurd sticks."

Bột nêm is a Vietnamese seasoning sold in powder or granule form. Vegetarian ("chay") versions of the seasoning may contain shiitake mushroom, lotus seeds, carrots, tomatoes, and kohlrabi, as well as salt and MSG. It can be purchased in pouches or boxes from an Asian grocery store, or you can use any other vegetable stock powder.

Fish sauce and oyster sauce are common inclusions in pork fillings for bánh bao but are often simply omitted from vegetarian ones. I've used vegetarian substitutes for these ingredients—if you don't have vegetarian imitation fish or oyster sauce, just increase the amount of salt, sugar, and bột nêm to taste.

Instructions:

For the dough:

1. Heat 1 cup (135mL) non-dairy milk to lukewarm in a saucepan or in the microwave. Stir in the yeast to dissolve. if you’re not sure your yeast is alive, proof it by allowing to stand for 10 minutes—it should foam.

2. Add the baking powder, sugar, and salt and whisk to dissolve.

3. In a large bowl, whisk together flour and cornstarch. Pour in the milk mixture and mix well to combine. Add additional milk 1 tsp at a time if it remains too dry to combine. The dough should be slightly tacky but not sticky.

3. Add oil and knead by hand until dough is smooth and elastic, about 10 minutes. Cover with plastic wrap and allow to rise in a warm place for about 3 hours until doubled in size. If you live in a cold climate and don't have a proofing drawer, heat your oven on the lowest setting for a few minutes, turn it off, and then proof the dough in the oven.

For the filling:

1. Prepare the proteins. Soak the tofu skin (if you're using dried) and sườn non chay in cool water for about half an hour until rehydrated (or simmer them for a shorter amount of time). They are fully hydrated once flexible and a couple shades lighter. Gently squeeze the water out. Dice tofu skin; rip sườn non chay into small pieces lengthwise and then dice widthwise.

2. Prepare the vegetables. Peel cassava root and carrot. Cut both into a fine julienne, or grate them. Dice the mushrooms; mince the red onion; chop the garlic.

3. Cook the filling. Heat oil in a large skillet on medium. Add the garlic and sauté until fragrant.

4. Add the red onion and continue to sauté until fragrant and slightly softened. Add black pepper, bột nêm, and salt and allow to cook another 30 seconds.

5. Add carrot, cassava, mushrooms, chả lụa chay (if using), and tofu skin and stir to combine. Reduce heat to low and cook, stirring often, until tender. Remove from pan.

6. If using sườn non chay: in the same pan, fry sườn non chay in 3 Tbsp of cooking oil on medium until they’ve absorbed the oil. Whisk 'chicken' stock concentrate into a small amount of hot water, then add the stock into the pan. Cook until mostly dry.

Soaking in water, deep frying in oil, then simmering in a flavored broth is the typical Vietnamese preparation of sườn non chay. The simmering in stock could potentially be skipped if you're including vegetarian oyster and/or fish sauce, but personally I find that dried soy products benefit from being soaked or simmered in something other than water.

7. Mix sườn non chay in with other filling ingredients, salt, sugar, sauces, and chives.

To assemble:

1. Turn dough out from its proofing bowl and gently divide into two even parts. Cover the half you're not using and gently roll the other out into a log of even width. Use a dough cutter or sharp knife to divide the log into 8 or 10 even pieces.

2. Place each disc of dough on its side and roll it out into a circle about 5" (13cm) in diameter. The edges of the circle should be much thinner than the center, since the edges will be bundled up and folded together.

3. The folding method is the same as for baozi and momos. Hold a wrapper in the palm of your non-dominant hand and add a couple tablespoons of filling (if you’re not experienced with making dumplings, it may be easier to add less). While pressing the filling down with your non-dominant thumb, use your other hand to pinch pleated folds in the dough all the way around the circle of the wrapper. Remove your thumb and make one last fold to close the bao. Pinch firmly at the place where all the pleats come together (where the drawstring would be if it were a drawstring pouch) and give a small twist to seal.

4. Set each finished bao on a small square of parchment paper on a baking sheet or in a steamer and lightly cover with plastic wrap or a light kitchen towel. Continue folding until you have formed all of the bao.

To steam:

1. Place a bamboo steamer in the bottom of a wok or large pot, and fill the wok with enough cool water to cover the bottom rim of the steamer by ½". If you've added baking powder to your dough, you may add a splash of vinegar to the water to help neutralise the dough's pH and combat yellowing of the dough.

If you’re using a metal steamer, tie a kitchen towel around its lid to prevent condensation from dipping back down onto the dumplings. Carefully place the bao, along with their parchment paper squares, into the steamer, leaving an inch or so between each one. They will expand as they steam!

If you don’t have a steamer, place a small bowl in the bottom of a wok or large, deep pan or pot. Place the dumplings, with their parchment paper squares, on a plate and place the plate on top of the bowl–the plate should fit inside your pot. Make sure that you can cover the plate and dumplings with a lid. If your lid is domed, there is no need for a kitchen towel, since the condensation will run down towards the outer rim. If your lid is flat, tie a tea towel around it just as you would with a metal steamer. Fill your cooking vessel with 2 or so centimeters of cool water.

2. Raise the heat to high and allow the water to come to a boil. Once boiling, lower the heat to medium-low and cover your steamer or pot. Steam the dumplings for about 8 minutes, until the dough is tender and cooked through. Keep finished bao warm in a covered casserole dish in an oven on low while you steam the others.

[edgewaterfarmcsa]

CSA WEEK 16

P i c k l i s t

watermelon - cherry tomatoes - field tomatoes - lunch box peppers - onion -

corn - potatoes - basil - carmen pep

THIS WEEK AT EDGEWATER…

SO MANY FALL FEELS! This weekend's equinox totally hit like a ton of bricks.  As the light levels change, I find myself already reaching and hoping for every bit of sun to shine on us, our fields, etc… It is hard to experience a change of seasons as we moved right over Summer, experienced an eternal Spring, and now suddenly Fall is here with its demand that we put on at least one to two layers of woolies during morning harvest, spark our ovens nightly for tomato/pepper roasting, 

and consider which pumpkin reaches Martha Sterwart stoop status, as we move them out of bins and clean them up to sell.  These are all good things, BUT after a summer that was sun deficient, I am certainly not ready.  

However it is not all doom and gloom at Edgewater, I am but one salty farmer in a village of many!  Pooh seems particularly tickled about Fall’s entrance; he spends his days seeding cover-crop and jonesin for the nightly potato harvest. 

Yes! The great potato harvest has begun! And compared to last year’s crop- think back to last summer’s drought and 0 irrigation on the potato field due to debatably poor planning, but also, who knew we were gonna have an intense drought?!?!?- this crop looks baller.  Every variety is coming through with pretty decent yields.  Nightly, Pooh and Mike venture down the road well after morning pick and afternoon deliveries.  Mike drives the tractor with a gigantic potato harvester attached to it and Pooh drives the other tractor with a massive potato wagon to collect said spud.  They ride side by side - it is indeed darling as they both have a tendency to be real lone wolves.  Mike's potato harvester pulls the tots from the earth, moving each potato through the machine like Miss Pac Man through the maze (sans ghost).  The potato makes its way to the top of the harvester, goes through the hopper and lands in Pooh’s wagon- a real “he shoots he scores” moment for all.  Each morning after harvest, field crew then heads to the field, scoop’n up all the little spuds that did not make the hopper.  Those potatoes- those perfect tiny round little bits- that is what is in your CSA this week.

In other perfect carby news, we are NOW taking Fall CSA bread share sign ups on the internet- woop woop! Honestly, I can not think of anything better to compliment a CSA veg pick up on a cold Wednesday night than a fresh loaf.  

Here are the deets:

Made by our in house baked good masters, Laura and Kathleen

$46 for 5 weeks/ pick up in conjunction with FALL CSA/ Space is limited.

FARMY FOODIE PRO-TIPS:

ROAST YOUR TOMATOES, ALL OF THEM… 

Please see CSA WEEK 14 on the blog to jog your roasting/saucing making memories on how to!

Serves 2 

JENNY’S NOTE: highly recommended making way more of the shakshuka tomato sauce and canning or freezing for deep winter brunch.  All your friends will be so impressed :)

For the tahini 

1 cup tahini paste

2 tsp fresh lemon juice, plus more to taste

1 garlic clove, grated 

1 tsp kosher salt, plus more to taste

½ cup ice water, plus more if needed 

To make the tahini: In a medium bowl, whisk together the tahini paste, lemon juice, garlic, salt, and ice water. It will reach a weird, lumpy consistency, but don’t be afraid. Keep whisking until it smooths out and becomes light in color (if it doesn’t, it needs more ice water, so just add a bit more). Tahini sauce with the perfect consistency will drip through the tines of a fork, but just barely. Taste for seasoning, adding more lemon juice or salt if desired. Store in a jar in the refrigerator for up to one week. If the tahini gets too thick while in the fridge, just loosen it up with a little water before using.

For the shakshuka

2 tbsp extra virgin olive oil, plus more for drizzling 

1 small yellow onion, finely chopped

1 red pepper, finely chopped

Kosher salt and freshly ground black pepper

3 garlic cloves, finely chopped

1 tsp ground cumin 

1 tsp curry powder (optional)

½ tsp ground turmeric

1 tbsp harissa, store-bought 

6 medium tomatoes, finely chopped

Pinch of sugar

4 large eggs 

Fresh dill or parsley, for garnish

Challah, pita, or other soft white bread, for serving

In a large skillet with a fitted lid, heat 2 tablespoons olive oil over medium-high heat. Add the onion and pepper, and season well with salt and black pepper. Cook until the onion just begins to lightly brown, 6 to 8 minutes, then add the garlic, cumin, curry powder (if using), turmeric, and harissa. Sauté until fragrant and the onion is lightly browned, 1 to 2 minutes. Stir in the tomatoes and season with the sugar and a pinch each of salt and black pepper. Cover the pan and simmer over low heat until the sauce has thickened slightly, about 20 minutes. Uncover the pan, raise the heat to medium-high, and continue simmering, stirring occasionally, until the sauce is thick enough to cling to the eggs, 10 to 15 minutes. 

Use a large spoon to make four wells in the sauce. Crack an egg into each well, cover the pan with the lid, and cook over medium-high heat until the whites are set but the yolks are still runny, about 3 minutes. 

Remove the pan from the heat. Garnish with fresh dill or parsley and drizzle with olive oil and garlicky tahini. Serve hot with bread.

Crispy Roasted Potatoes with Garlic and Herbs – these are just classic. Once you figure out how easy this method is, it’s hard to make roasted potatoes any other way. You can totally omit the herbs and toss these potatoes in spices like, paprika, turmeric, curry powder….whatever flavor combinations you love. The key here is making sure you pre-heat the oven and space out your potatoes on the sheet tray so they have the ability to really crisp up and get golden and crunchy. 

2 lbs New Potatoes

1/4 cup extra virgin olive oil

1 head garlic, crushed cloves

5 fresh thyme sprigs- can substitute with dried

3 rosemary sprigs- can substitute with dried

Or your sage from last week’s csa!

lots of Kosher salt and cracked black pepper to season

Bring a large pot of salted water to boil and add in the potatoes. Boil for 10-15 minutes until a knife runs through the potato easily. Strain and let air dry for 5 minutes.

Pre-heat the oven for 425 degrees F. Place the potatoes on a sheet tray and using the bottom of a cup or the heel of your hand press down on each potato. Make sure they aren’t touching. Season well with salt and black pepper. Sprinkle over fresh thyme, rosemary and drizzle over the olive oil.

Tear the leaves and rub them releasing all the aromas. Move the potatoes around on the seasoned oil, being very careful not to bread the potatoes. They are very delicate. When the oven is pre-heated place the seasoned smashed potatoes in the hot oven and let roast for 20-25 minutes until golden. Remove and eat those Crispy Roasted Potatoes with Garlic and Herbs.

[nickgerlich]

Cookie For Your Thoughts

The human animal is a peculiar one. As much as we love to think of ourselves as the apex species, we still have a lot of quirks and frailties. For example, we are pattern-seeking animals, and often use those patterns to try to determine causality. Some people are good with ambiguity and change, while others want a black-and-white world. We crave routine in our lives, while at the same time seek variety.

Now you see why studying consumer behavior is difficult. We’re all over the place.

But it is that variety-seeking behavior that marketers love to try to serve. It explains why marketers work round the clock to develop new products. It’s not just about radical innovations that change our lives. No, it can be as simple as new flavors, new colors, and odd mashups.

Like the latest entrant from Coca-Cola, which features their Coca-Cola Zero Sugar soft drink paired with Oreo cookies. No, you’re not dreaming. It’s part of Coca-Cola’s ongoing flavor festival that features limited edition concoctions designed to stimulate short-term demand for their products.

I stumbled up 10-packs of mini cans last night at the Canyon Walmart, and added one to my cart. I don’t even consume soft drinks on a regular basis, but decided I had to try this one.

I am not sure how the food chemists at Coca-Cola came up with this, because, to be honest, I have never indulged in these as a food pairing. I get the calorie canceling aspect, because drinking a diet soda with calorie-laden cookies comes out to a net zero, right? Well, in some consumers’ maths, I suppose, but we all know it doesn’t really work this way.

By now I bet you’re wondering how it tastes. I just opened a can for a sip, and, well let’s just say that one sip is all I needed. It has hints of Oreo cookie for sure, as well as the bland notes of Coca-Cola Zero. I wouldn’t rush out to buy some, unless you need some extra entertainment for an upcoming party.

It raises the ages-old question, though, of what purpose these new products, whether limited edition or long-term releases, serve. Do they increase sales and consumer interest, or at least help maintain what was there before? Or are these flights of fantasy just expensive gimmicks that get media attention but little else?

This one reminds me of the Pepsi Peeps collab that came out in March 2023, just in time for Easter. They were so bad they make the Oreo Coca-Cola Zero taste pretty good. It’s just that the soft drink industry—meaning mostly Coca-Cola and Pepsi—has a long history of doing this. Dr. Pepper, which as an individual brand but not the entire product catalog just inched past Pepsi Cola in sales, also loves odd flavor combos.

Basically, these are short-term promotions, unless they plan to keep the new flavor indefinitely. And short-term promos are designed to stimulate sales, perhaps out of curiosity, but also to help build better engagement with the brand. Oh, and there’s that consumer behavior aspect, the assumption that we consumers do like variety.

You know. Along with our routine.

If Coca-Cola was hoping to increase sales, they did just that last night with my purchase. I would not have otherwise bought any, so in terms of Dr. Gerlich consumption, they went from 0 to 1 10-packs. It’s probably not enough to tell the shareholders about, but if it causes a significant number of people to do it, even if only for the novelty aspect, I suppose it will have served its purpose.

Then again, if you buy this one instead of the regular version, all they have done is robbed Peter to pay Paul, and they probably lost some money in the exchange because these new products don’t just invent themselves.

If you look beyond your shopping cart, you will see plenty of other examples of how marketers appeal to our desires for variety. Check out your closet and look at all the different garments that had their moment in the fashion spotlight. Your torn jeans are going to look pretty silly in five years. Look a little farther, and you will find that marketers everywhere are playing this card, all because we like the flavor of the month to go along with our mainstays.

If this were a face-to-face class, I would bring my 10-pack and a bunch of small cups so you all could try it. You’ll just have to imagine it for now. Or, if you’re like me, a 10-pack will find its way into your cart. Because we do like to shake things up a bit.

Dr “One And Done” Gerlich

Audio Blog

[zestyhut]

Understanding the Difference Between All-Purpose Seasoning and Seasoned Salt

In the world of spices and seasonings, there’s a vast array of options to enhance the flavor of your dishes. Two common items that often come up are all-purpose seasoning and seasoned salt. While they might seem similar at first glance, they serve different purposes and have unique characteristics. Read the full article: Is all-purpose seasoning the same as seasoned salt?

All-Purpose Seasoning

All-purpose seasoning is a versatile blend of spices that can be used on a variety of dishes. The exact ingredients can vary, but it typically includes a mix of herbs and spices such as garlic powder, onion powder, paprika, black pepper, and sometimes dried herbs like oregano or thyme. The goal of all-purpose seasoning is to provide a well-rounded flavor profile that can complement many types of food, from meats and vegetables to soups and salads.

Key Characteristics:

Versatility: Can be used on virtually any dish.

Complex Flavor: A blend of multiple spices and herbs.

Salt Content: May contain little to no salt, making it a great option for those watching their sodium intake.

Seasoned Salt

Seasoned salt, on the other hand, is primarily salt that has been flavored with additional spices. It usually includes ingredients like garlic powder, onion powder, and paprika, but the main component is salt. Seasoned salt is often used to provide a quick and easy flavor boost to dishes, especially those that benefit from the added saltiness, such as fries, popcorn, or grilled meats.

Key Characteristics:

Primary Ingredient: Salt is the main component.

Flavor Boost: Provides both saltiness and additional flavor from spices.

Convenience: Great for quickly seasoning foods without the need for multiple spices.

Differences Between All-Purpose Seasoning and Seasoned Salt

While both all-purpose seasoning and seasoned salt are used to enhance the flavor of food, their primary differences lie in their composition and use cases:

Salt Content: All-purpose seasoning has little to no salt, while seasoned salt is primarily salt-based.

Flavor Complexity: All-purpose seasoning offers a more complex flavor profile due to the variety of herbs and spices, whereas seasoned salt provides a simpler, salt-forward flavor.

Usage: All-purpose seasoning is more versatile and can be used in a wider range of dishes, while seasoned salt is often used for quick seasoning and is particularly good for snacks and grilled foods.

Conclusion

In summary, while all-purpose seasoning and seasoned salt might seem interchangeable, they are designed for different culinary purposes. All-purpose seasoning is a versatile blend meant to enhance a wide variety of dishes with a complex flavor profile, whereas seasoned salt is primarily used to add a quick, salty kick with some added spices. Understanding the differences between these two can help you make the best choice for your cooking needs.

[taddeosgreenhouses]

Discover the Best Plant Nursery on the Mainline: Taddeo’s Greenhouses

If you are a gardening enthusiast on the Mainline looking for top-quality plants and expert gardening advice, look no further than Taddeo’s Greenhouses. As the premier plant nursery Mainline, Taddeo’s Greenhouses offers an extensive selection of plants, gardening supplies, and knowledgeable staff to help you create the garden of your dreams. Whether you are a novice gardener or a seasoned pro, Taddeo’s Greenhouses is your go-to destination for all things green and growing.

Why Choose Taddeo’s Greenhouses?

Taddeo’s Greenhouses stands out as the best plant nursery on the Mainline for several reasons:

Wide Selection of Plants

At Taddeo’s Greenhouses, you will find an impressive variety of plants to suit any gardening need. From vibrant annuals and hardy perennials to lush shrubs and elegant trees, the nursery offers a diverse range of plant species. Whether you are looking to create a colorful flower bed, a serene garden oasis, or a productive vegetable patch, Taddeo’s has the perfect plants to bring your vision to life.

Expert Gardening Advice

One of the standout features of Taddeo’s Greenhouses is the knowledgeable and friendly staff. The team is passionate about gardening and eager to share their expertise with customers. Whether you need advice on plant care, garden design, or pest control, the staff at Taddeo’s is always ready to assist. Their personalized service ensures that you get the right plants for your specific garden conditions and preferences.

Quality and Sustainability

Taddeo’s Greenhouses is committed to providing high-quality plants that are grown sustainably. The nursery takes great care in selecting and nurturing plants to ensure they are healthy and robust. By focusing on sustainable practices, Taddeo’s helps promote environmental health and encourages customers to adopt eco-friendly gardening habits.

Popular Plants at Taddeo’s Greenhouses

When you visit Taddeo’s Greenhouses, you will be amazed by the variety of plants available. Here are some popular choices that you can find at this premier plant nursery on the Mainline:

Annuals

Annuals are perfect for adding a splash of color to your garden. Some popular annuals at Taddeo’s include petunias, marigolds, and impatiens. These vibrant plants bloom profusely throughout the growing season, making them ideal for flower beds and containers.

Perennials

Perennials are a long-term investment for your garden, returning year after year with minimal maintenance. Taddeo’s offers a wide selection of perennials, including coneflowers, hostas, and black-eyed Susans. These plants provide enduring beauty and are well-suited to the Mainline’s climate.

Shrubs and Trees

For structure and year-round interest, shrubs and trees are essential. At Taddeo’s Greenhouses, you can find everything from flowering shrubs like hydrangeas and azaleas to majestic trees like maples and oaks. These plants add depth and character to any landscape.

Vegetables and Herbs

For those interested in growing their own food, Taddeo’s Greenhouses offers a variety of vegetable and herb plants. From tomatoes and peppers to basil and rosemary, you can find everything you need to start a productive garden.

Gardening Supplies and More

In addition to a vast selection of plants, Taddeo’s Greenhouses also offers a range of gardening supplies. From high-quality soils and fertilizers to tools and decorative pots, you will find everything you need to care for your garden. The nursery also stocks pest control products and organic solutions to keep your plants healthy and thriving.

Community and Events

Taddeo’s Greenhouses is more than just a plant nursery; it is a hub for the gardening community on the Mainline. The nursery regularly hosts workshops, gardening classes, and events to educate and inspire gardeners of all levels. These events provide a great opportunity to learn new skills, meet fellow gardening enthusiasts, and stay up-to-date with the latest gardening trends.

Visit Taddeo’s Greenhouses Today

If you are looking for a plant nursery on the Mainline that offers quality plants, expert advice, and a welcoming community, Taddeo’s Greenhouses is the place to go. Whether you are starting a new garden or enhancing an existing one, Taddeo’s has everything you need to succeed. Visit Taddeo’s Greenhouses today and discover the joy of gardening with the best plants and supplies on the Mainline.

[peptea]

Baking with Matcha and Beyond.

We all know about the benefits of matcha green tea, but have you ever considered using it as an ingredient in your cooking and baking? The subtle sweet grassy tones of matcha add an interesting flavour dimension, and when you understand how well it pairs with other ingredients the creative possibilities are endless. So, whether you simply want to bring a bit more interest to your morning matcha latte, or bake some impressive matcha makes, read on to find out what you can do with matcha. And what you maybe can't.

Matcha Flavour Pairings

Matcha is a hugely versatile ingredient that plays well with a variety of complementary tastes. Sweet Vanilla The creamy sweetness of vanilla is like a hug for matcha's complex bitterness, softening its edge and adding a cosy warmth. Rich Caramel The deep, buttery notes of caramel melt into the earthy matcha, adding a rich, more complex sweetness. White Chocolate The creamy texture and sweet, milky flavour of white chocolate pair perfectly with matcha's slightly bitter and earthy tones. Matcha loves anything creamy, and sweet. Peppermint Peppermint takes matcha in a different direction, bringing out the herbaceous quality of matcha, rather than rounding out bitterness. With a deft hand, you could balance both. Toasty Nuts Toasted nuts have their own element of bitterness, with a sweet creaminess that works alongside the bitterness of matcha. The toasted depth adds an extra layer of complexity. Coconut Coconut infuses a silky, exotic flavour that works in the same way as sweet and creamy flavours, yet with a different tropical dimension. Bold Spices Again, it is the sweet spices like cinnamon, cardamom, or nutmeg that work well with creamy milky flavours, that pair well with matcha. You could push the boundaries though. Keep it milky, yet experiment with black or pink pepper; even Szechuan. What not to pair with matcha While matcha is incredibly versatile and pairs well with a broad range of flavours, there are a few that might not make the perfect match. Citrus fruits, for instance, can overly accentuate matcha's bitterness, creating a sharp taste that overshadows its nuanced flavours. The same goes for most acidic flavours. The key here is to balance out the acidity, with something richer. The fruity flavour of raspberries, for instance, goes well with matcha, yet it requires a careful hand to balance out their acidity. Dark chocolate or coffee, with their bitter tones, can sometimes accentuate the bitter notes of matcha too much. Again, the key here is to balance out the bitterness with something creamier. Too much sugar can also drown out the distinctive taste of matcha, turning a sophisticated flavour profile into a one-note sweetness. Experimenting is key, but these guidelines can help maintain the integrity of matcha's unique taste.

Ideas for Matcha Makes

Matcha Shortbread Cookies: Incorporate matcha powder into your shortbread before baking. Matcha Chia Seed Pudding: Mix 1/4 cup of chia seeds with 1 cup matcha-infused milk, let it sit overnight, and top with berries in the morning. Matcha Tiramisu: Indulge in a decadent but simple dessert by layering matcha-soaked ladyfingers with a whipped mixture of mascarpone cheese, sugar, and cream, then dusting the top with matcha powder as the finishing touch. Matcha Mousse: Create a light and airy matcha mousse by folding matcha powder into whipped cream. Sweeten with powdered sugar and layer with crumbled biscuits for an easy, elegant dessert. Matcha White Chocolate Latte: Turn your matcha latte into a decadent winter treat with melted white chocolate. Top with whipped cream and a light sprinkle of matcha powder for a truly indulgent drink. White Chocolate Matcha Truffles: Melted 450g white chocolate into 250ml heavy cream. Add a tablespoon of matcha powder and leave it to set. Roll the mixture into balls and dust with matcha powder. Or dip in tempered melted white chocolate and leave to set. Matcha White Chocolate Macadamia Nut Cookies: Give the classic cookie a twist by adding a hint of matcha to the dough. The nuttiness of macadamia pairs well with the sweetness of white chocolate chips. Creamy Matcha Panna Cotta: Delight in the silky texture of panna cotta with a matcha twist. Simply infuse the cream with matcha powder before setting it with gelatin and chilling. Go one step further and turn it into a creme caramel instead. Quick Matcha Cupcakes: Upgrade a vanilla cupcake mix and blend in a bit of matcha powder for an easy matcha upgrade. Top with vanilla frosting and a dusting of matcha. Explore our range of matcha and other teas. Want to more about matcha? Read our article on the different grades of matcha explained. This article was reproduced on this site with permission from operafoods.com.au the “Organic Matcha Tea importers”. See original article:- Baking with Matcha and Beyond Read the full article

[jheelrestaurant]

Secrets to Making the Perfect Indian Curry

Indian cuisine is celebrated worldwide for its rich flavours, vibrant colours, and aromatic spices, with curry being one of its most iconic dishes. While the term "curry" itself is a broad category encompassing a variety of dishes, each region in India has its own unique blend of spices and cooking techniques that contribute to its distinct curry flavours. Whether you're a novice or seasoned cook, mastering the art of making the perfect Indian curry requires understanding a few key secrets and techniques. Here’s your guide to crafting an authentic and delicious Indian curry that will impress your taste buds and those of your guests.

Choosing the Right Spices

The foundation of any Indian curry lies in its spices. While there are countless spice blends and combinations used across India, some essential spices include:

Cumin: Provides a warm, earthy flavour and is often used as a base spice.

Coriander: Adds a citrusy, slightly sweet flavour that complements other spices well.

Turmeric: Known for its vibrant yellow colour and earthy taste, turmeric also offers health benefits.

Garam Masala: A blend of ground spices like cardamom, cloves, cinnamon, and black pepper, adding depth and complexity to curries.

Chili Powder or Fresh Chilies: Adds heat and spice, adjusted according to taste preference.

To achieve the perfect balance of flavours, experiment with different ratios of these spices or use pre-mixed curry powders tailored to specific regional styles, such as Madras curry powder or Kashmiri curry powder.

Preparation of Ingredients

Preparation is key to a successful curry. Start by finely chopping onions, garlic, and ginger—the holy trinity of Indian cooking—as they form the flavour base. Tomatoes can be used fresh or in the form of puree, adding sweetness and acidity to balance the spices. For meat or vegetables, ensure they are cut into uniform pieces to ensure even cooking and flavour absorption.

Layering Flavours

Achieving depth of flavour in Indian curry involves layering spices and ingredients at different stages of cooking:

Tempering (Tadka): Start by tempering whole spices like cumin seeds, mustard seeds, and curry leaves in hot oil or ghee until they release their aroma. This step infuses the oil with flavour, which enhances the overall taste of the curry.

Onion, Garlic, and Ginger: Sauté these aromatics until they turn golden brown, releasing their sweetness and developing a rich base flavour.

Spices: Add ground spices like turmeric, cumin, coriander, and chili powder (if using) to the sautéed aromatics. Toasting the spices in the oil or ghee enhances their flavours and ensures they are evenly distributed throughout the curry.

Tomatoes: Incorporate tomatoes next, cooking them until they break down and form a thick sauce. This step adds acidity and sweetness, balancing the spices and providing a velvety texture to the curry.

Balancing Sweet, Sour, Spicy, and Salty

Achieving the perfect balance of flavours is crucial to a well-rounded Indian curry. Adjust the sweetness with a pinch of sugar or jaggery (Indian cane sugar), and acidity with a splash of lemon juice or yoghourt. Increase heat with additional chili powder or fresh chilies, and salt to taste. Taste and adjust these elements throughout the cooking process to ensure harmonious flavours.

Cooking Techniques

The cooking technique varies depending on the type of curry:

Simmering: Simmering allows the flavours to meld together while tenderising meats or vegetables. Cover the pot partially to allow some evaporation, thickening the curry naturally.

Pressure Cooking: Ideal for tougher cuts of meat or legumes, pressure cooking reduces cooking time while intensifying flavours. Adjust the spices and liquids accordingly to prevent overcooking.

Finishing Touches: Finish the curry with a drizzle of ghee (clarified butter), fresh herbs like cilantro or mint, or a dollop of cream or coconut milk for richness and creaminess.

Pairing with Accompaniments

Indian curries are traditionally served with rice, such as basmati or jasmine, which absorb the flavours of the curry. Bread options include naan, roti, or paratha, ideal for soaking up the sauce. Pickles, chutneys, and raita (yoghourt sauce) provide contrasting flavours and textures that complement the curry.

Experimentation and Adaptation

Don’t be afraid to experiment with different ingredients and spices to tailor the curry to your taste preferences. Whether you prefer a spicy vindaloo or a creamy korma, understanding the fundamentals of Indian curry-making allows for endless culinary creativity.

Mastering the art of making the perfect Indian curry requires patience, practice, and a willingness to explore the rich tapestry of Indian spices and flavours. By selecting the right spices, layering flavours, balancing tastes, and employing proper cooking techniques, you can create authentic and delicious curries that rival those found in Indian restaurants. Enjoy the process of cooking and savour the aromatic delights of homemade Indian curry—it’s an experience that promises to satisfy and delight your palate time and again.

For more information visit- top Indian restaurants Kellyville

Jheel

G02/8 Century Cct, Norwest

NSW 2153,

Australia

Contact no: 02 9894 7766 Email: info@jheel.com.au

[purcho]

Stocking Your Pantry: Essential Supplies for Every UK Household

Having a well-stocked pantry is more than just a convenience; it’s a cornerstone of efficient and stress-free cooking. Whether you’re preparing a quick weekday meal or hosting a dinner party, having the right supplies at your fingertips can make all the difference. For households across the UK, here’s a guide to the essential Pantry supplies uk you should consider keeping on hand.

1. Grains and Pasta

A variety of grains and pasta can form the backbone of many meals. Keep staples like:

Rice: Basmati, jasmine, and arborio for different dishes.

Pasta: Spaghetti, penne, and fusilli for quick and versatile meals.

Quinoa and Couscous: These are great for salads and as side dishes.

2. Canned and Jarred Goods

Canned goods are lifesavers for quick and nutritious meals. Stock up on:

Beans: Chickpeas, kidney beans, and black beans for stews, salads, and soups.

Tomatoes: Chopped and whole for sauces and bases.

Fish: Tuna and sardines for sandwiches and salads.

Vegetables: Sweetcorn, peas, and mixed vegetables for quick additions to meals.

3. Baking Essentials

Even if you don’t bake often, having these basics can help you whip up a variety of baked goods and desserts:

Flour: All-purpose, self-raising, and wholemeal.

Sugar: Granulated, brown, and caster sugar.

Baking Powder and Soda: Essential for leavening.

Yeast: For homemade bread and doughs.

Cocoa Powder: For baking and hot chocolate.

4. Oils and Vinegars

A selection of oils and vinegars is essential for cooking and dressing salads:

Olive Oil: Both extra virgin for dressings and standard for cooking.

Vegetable Oil: For frying and general cooking.

Vinegars: Balsamic, apple cider, and white wine vinegar for a range of uses.

5. Herbs and Spices

A well-chosen array of herbs and spices can elevate any dish:

Dried Herbs: Basil, oregano, thyme, rosemary, and bay leaves.

Spices: Cumin, paprika, turmeric, coriander, and cinnamon.

Salt and Pepper: Basic, but essential.

6. Condiments and Sauces

Condiments add flavor and variety to meals:

Soy Sauce and Fish Sauce: For Asian-inspired dishes.

Ketchup and Mustard: Classic condiments for sandwiches and burgers.

Hot Sauce and Worcestershire Sauce: For adding a kick and depth of flavor.

Honey and Maple Syrup: For sweetening and cooking.

7. Dried Fruits and Nuts

These are great for snacking and adding to meals:

Nuts: Almonds, walnuts, and cashews.

Dried Fruits: Raisins, apricots, and cranberries.

8. Miscellaneous Essentials

A few other items can round out your pantry:

Broth or Stock Cubes: For soups, stews, and sauces.

Tea and Coffee: To keep you fueled throughout the day.

Cereal and Oats: For quick breakfasts and baking.

Conclusion

Stocking your Pantry supplies uk with these essentials ensures that you’re always prepared to create a wide range of meals without the need for frequent shopping trips. Whether you’re a seasoned cook or just starting out, having these supplies on hand will help you navigate your kitchen with confidence and creativity. Happy cooking!

[diabetickidneydiseasehealth]

Breakfast Choices for Individuals with Diabetic Kidney Disease

Managing daily life and dietary choices can be challenging for those dealing with diabetic kidney disease, a common chronic condition. Breakfast, often hailed as the most important meal of the day, holds particular significance for individuals living with both diabetes and kidney disease. This article explores dietary strategies for the breakfast of individuals with diabetic kidney disease, aiming to assist them in better managing their condition and enhancing their overall quality of life. Whether you are personally managing diabetes or a concerned family member, the information provided here can be valuable to you.

1.Egg Custard with Mixed Vegetables

Seafood Egg Custard (60g egg, 10g dried shrimp, 2g sesame oil)

Colorful Vegetable Mix (150g, including purple kale, bell peppers, and leafy greens)

Whole Wheat Bread (2 slices, 50g)

1 cup of milk (250ml)

This meal offers a diverse array of vegetables and high-quality protein from seafood and eggs, providing a well-rounded nutritional profile.

2.Broccoli with Chicken

Broccoli Salad (150g broccoli, a pinch of salt, a drizzle of sesame oil)

Chicken Breast Slices (50g chicken breast, 2ml light soy sauce, a touch of sesame oil)

1 cup of soy milk (300ml)

Half a Red Date and Sweet Potato Steamed Bun (30g small bun, 1 red date, 20g sweet potato flour, made from a mixture of wheat and sweet potato flour, fermented and steamed)

This meal includes a variety of vegetables, lean protein from chicken, and whole grains. Adjust the portion of chicken and broccoli for those with smaller appetites.

3.Seaweed Rice Roll with Yogurt

Seaweed Rice Roll (150g cooked rice, 1 sheet of seaweed, half a carrot, a little ham, 1 egg, a moderate amount of sesame oil, a pinch of black sesame seeds, half a cucumber, and a lettuce leaf)

1 cup of unsweetened yogurt

The seaweed rice roll combines the main carbohydrate source with various vegetables. Paired with yogurt, it becomes a convenient and nutritious breakfast option, especially suitable for individuals with diabetes on the go.

4.Oatmeal Porridge

Oats are renowned for their stomach-nourishing and lung-moistening properties, helping prevent post-meal high blood sugar. Oatmeal porridge, often referred to as the “longevity porridge,” is favored by many centenarians. Adding millet to the oats creates a fragrant and soft porridge with calming and sleep-enhancing effects, along with stomach nourishment and lung moisturization. Oats are high in dietary fiber, providing a satisfying feeling of fullness without causing spikes in blood sugar levels, making it an excellent choice for preventing post-meal high blood sugar.

[seoplassy]

India's Culinary Treasures: Exports of Agricultural Commodities and Food Products

In the global marketplace, India stands as a fertile land of abundant agricultural treasures, exporting a diverse array of food products and agricultural commodities. Among the top players in this export game is Euro Sun India, a company deeply rooted in the export of agriculture and agro-based products. India's export prowess in food products and agricultural commodities is a testament to its rich soil, diverse climates, and centuries-old agricultural practices.

India boasts a vast array of food products that are sought after in international markets. Among the top food products exported from India are spices, rice, tea, coffee, and fruits. Spices from India are renowned globally for their rich flavors and exceptional quality. The country is the largest producer and exporter of spices such as cumin, turmeric, and black pepper, adding a burst of taste to cuisines worldwide.

Rice, another staple of Indian agriculture, is a major export commodity. Varieties like Basmati rice, celebrated for its fragrance and elongated grains, find their way onto dining tables across the globe. The tea and coffee industry in India is also thriving, with the country being a significant exporter of both beverages. Indian tea, with its distinct flavors and aromas, holds a prominent place in the global tea market. Meanwhile, Indian coffee, especially Arabica and Robusta varieties, captivate coffee connoisseurs worldwide.

Fruits, including mangoes, bananas, and grapes, contribute significantly to India's agricultural exports. The succulent Alphonso mango, hailed as the 'King of Mangoes,' is a favorite in many countries. The diversity of fruits grown in India, owing to its varied climates, ensures a year-round supply of fresh produce for global consumers.

Agricultural products exporters in India play a pivotal role in catering to international demand. Euro Sun India, with its commitment to quality and excellence, has been a frontrunner in this domain. The company sources these agricultural treasures directly from local farmers, ensuring fair trade practices and maintaining stringent quality standards.

The import-export of agricultural products has been a cornerstone of India's economic growth. The country's agriculture sector has embraced modern techniques and technologies, resulting in increased productivity and better-quality produce. Additionally, government initiatives and policies have facilitated a conducive environment for exporters, further boosting the export of food products from India.

Food grains exported from India, such as wheat and pulses, contribute significantly to the country's export portfolio. These grains cater to the global demand for quality staples, fulfilling the dietary needs of various nations. The export of agriculture and agro-based products has not only strengthened India's economy but has also bolstered its position as a reliable supplier of essential food items worldwide.

The role of Euro Sun India in this intricate web of agricultural exports cannot be overstated. The company's commitment to ethical sourcing, quality assurance, and timely delivery has earned it a stellar reputation among international buyers. By fostering strong relationships with farmers and adhering to international standards, Euro Sun India continues to be a key player in the export of agricultural commodities.

In conclusion, India's export of food products and agricultural commodities is a testament to its rich agricultural heritage and modernized farming practices. Companies like Euro Sun India have played a pivotal role in harnessing this potential and showcasing India's culinary treasures to the world. With an ever-growing demand for quality agricultural products, India's position as a top exporter is poised to strengthen further, contributing significantly to the global food trade landscape.

[nwbeerguide]

Stone Brewing Company releases two holiday favorites, Xocoveza Mexican Hot Chocolate Stout & the 12 Days of IPAs variety pack.

Press Release

ESCONDIDO, CA ... Stone Brewing announces the release of two holiday essentials for the season of giving and indulging. Stone Xocoveza, a mocha stout inspired by Mexican Hot Chocolate makes its fan-favorite return and Stone 12 Days of IPAs is back with a fresh lineup – advent calendar style.

Stone 12 Days of IPAs: This essential pack of holiday cheer features 12 individual beers. A real gift from one of the most famous IPA breweries in the world, beers range from new recipes to year-round staples, and retired fan-favorites. Explore Stone’s range of IPA expressions including the West Coast Style, big doubles, easy-drinking session IPAs, fruited, and even gluten-reduced IPAs.

Stone’s gift of holiday hops includes:

Stone Sublimely Self-Righteous Black IPA (8.7%), Stone’s most requested archive beer of all time.

 Stone Ruination IPA (8.2%) – The legendary first full-time bottled West Coast Style Double IPA that helped to propel a whole movement of ruinously hoppy beers. 

 Stone Go To IPA (4.7%) and Stone Neverending Haze IPA (4%) – Two low-ABV favorites of years past, making their sub-5% comeback.

Stone 27th Anniversary Lemon Shark Double IPA (9.6%) – A beer mighty enough to honor 27 years of Stone’s commitment to hop exploration with a unique cast of New Zealand ingredients.

Alongside favorites:

 Stone IPA (6.9%)

 Stone Delicious IPA (7.7%)

 Stone Hazy IPA (6.7%)

 Stone Delicious Citrus IPA (7.7%)

 Stone ///Fear.Movie.Lions Hazy Double IPA (8.5%)

 Stone Delicious Double IPA (9.4%)

 Stone Tangerine Express Hazy IPA (6.7%)

 Stone Xocoveza: If the warmth, indulgence, and festive cheer of the holidays could ever fit in a can, this is it. Stone Xocoveza is brewed with chocolate, Mostra coffee, Pasilla peppers, vanilla, cinnamon and nutmeg (shout-out to the brewers for this exhaustive recipe!). The aroma is intense – cinnamon and spice up front with lingering coffee and sweet vanilla. It is a lively blend of flavors. Sweet spices are balanced with rich and creamy chocolate. Mild roast coffee flavor shines through and vanilla enhances the intense combination. Pasilla peppers impart a light hint of heat in the finale. With all that complexity, the beer is surprisingly bright on the palate, with just a touch of sweetness that all the decadent flavors imply. The result is intensely flavorful, harmoniously balanced, and silky smooth.  

Stone Brewing Sr. Manager of Brewing & Innovation Jeremy Moynier added, “The first time you take a sip of Stone Xocoveza, it will immediately transport you to a winter day, sitting by the fire with hot cocoa and surrounded by good cheer. It’s a beer with several layers of ingredients coming together in different ways that get better and more complex as you keep drinking it.”

[downtoearthmarkets]

While a hint of autumn slowly creeps into the slant of the sun and the scent of the air as we enter late August, tomato season is positively brimming over and bursting at the seams at our farmers markets. Having spent all summer soaking up the record heat and sunshine in this region, juicy tomatoes of all varieties are ripe and ready to be plucked from the vine and feasted upon. Of course, nothing parallels the soulful earthiness of biting into a raw, naked tomato or enjoying one freshly sliced with just a sprinkling of sea salt and drizzle of olive oil on top. But the divinely tomatoey flavor, almost exclusively the domain of locally grown tomatoes, can be preserved and layered upon in several simple preparations such as the authentic gazpacho recipe below. 

Gazpacho Gazpacho is a cold soup from Andalusia, an autonomous community in the southern Iberian Peninsula. Although tomatoes are now the soup’s best-known feature, the original, centuries-old recipe was first made by farm laborers using stale bread soaked in water, garlic, salt, vinegar and oil, pounded together with whatever raw vegetables were on hand. Tomatoes and peppers were introduced only after Columbus brought them back with him from the New World, while cucumbers were added to the mix somewhere along the way. Touted for its hydrating and cooling properties during stifling hot Spanish summers, today every region of the country has its own variety of gazpacho but, no matter where you go, it is always served chilled. 

While the heat lingers and tomato season remains in full swing here in New York, there’s no need to fly all the way across the Atlantic to enjoy the distinct flavors of this refreshing summer soup. In fact, all that’s required to whip up your own farm-to-ladle Spanish gazpacho is a trip to your local Down to Earth market, a blender or food processor and 15-minutes of prep time: 

Recipe Yield -- 6 Cups of Gazpacho

Ingredients:

6–10 large, ripe tomatoes, quartered (Roma tomatoes are typically used, but any ripe, juicy, fresh tomatoes will work fine. There is no need to blanche and peel your tomatoes, just remove the hard core, quarter and toss into the blender.) 

2 small or 1 medium sized cucumber, peeled and seeded then cubed (Persian or Kirby cucumbers work best, but an English cucumber will do) 

1 bell pepper, seeded and cut into chunks (A green bell pepper is most authentic, but a red bell pepper works well too.) 

½ small red onion, peeled and cut into chunks 

3 garlic cloves, peeled and smashed 

½ cup of stale bread (Remove the crust on leftover white bread, tear into pieces, soak in water until soggy, wring out completely and add to the ingredients) 

3 tablespoons of extra-virgin olive oil (Arlotta Food Studio): Many older gazpacho recipes were loaded with olive oil, but it is common nowadays to use less 

2 tablespoons champagne or red wine vinegar (Andalusia is famous for its sherry vinegar but Arlotta Food Studio's champagne or red wine vinegars make great substitutes) 

1 teaspoon kosher salt 

Fresh ground black pepper, to taste 

Directions:

Combine tomatoes, cucumber, bell pepper, onion, garlic, bread, vinegar, olive oil and salt in a food processor (if using a blender, cut vegetables into smaller pieces and work in batches).  

Purée for one minute until smooth or soup has the desired consistency. Add a tablespoon of cold water if the mixture appears too thick. Taste and add seasoning as needed. 

Transfer to a covered container; chill in the refrigerator for up to four hours or until ready to consume. 

When ready to serve, drizzle with olive oil (or add a few drops of Arlotta Food Studio aged balsamic vinegar).

This delicious gazpacho recipe highlights the season’s tantalizing tomatoes and will make a perfect light and airy summertime meal. The soup is versatile enough to be served in a variety of ways – in a mug or bowl or even over a glass full of ice with a straw like they often do in Spain. Plus, if you’re looking to round it out and make it a bit more substantial, you can top your gazpacho with heartier garnishes such as ham and a chopped hard-boiled egg from SOVA Farms. Enjoy and buen provecho a todas!