Moroccan orange slices

Citrus sinensis, Blood Orange

Of all the varieties of “sweet” oranges (Citrus sinensis), the Blood Orange stands out as my favorite. While oranges, in general, originate from China and are likely a hybrid between the Pomelo and the Tangerine, blood oranges originated as a mutation of the sweet orange. The origin of the Blood Orange is uncertain, either in Asia or the Southern Mediterranean. There are at least 15 named varieties of Blood orange, the most common being the Tarocco (native to Italy), the Sanguinello (native to Spain), and the Moro, the newest variety of the three. All are characterized by being somewhat smaller

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Watermelon wedges

Watermelon Wedges I first discovered it at a restaurant called the “Red Tavern” in Chico Ca. I was able to pretty quickly deconstruct and recreate it. Watermelon wedges rinds removed or not, a pinch of salt, a dash of a ginger sesame vinaigrette (homemade is best but you can use store-bought too), a chiffonade of spearmint leaves, and some quality, freshly grated, Pecorino Romano cheese. If your watermelon was not already cold from the fridge, plate it and put it in the fridge for 20 minutes. Simple and delicious.

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Pink stem Cardoon ‘Rouge de Algiers’

Cardoons and a recipe for Cardoon Potato Gratin

Pink stem Cardoon ‘Rouge de Algiers’ A ‘Food Forest’ or ‘Forest Garden’ is a design practice that falls under the broader heading of ‘Permaculture’. (The term Agro-forest is also used but I tend to avoid using it as it lends itself to a more commercial connotation)Within such a design plan one tries to establish layers of mostly perennial plants that will provide an abundance of food, medicine, and sometimes utilitarian uses.One such plant that I love to grow is the cardoon, which will grow wherever its cousin the artichoke thrives. And like the artichoke, cardoons are loaded with Silymarin.At first

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Rose infused vodka

Rose-infused Vodka

June is almost at a close.In honor of the flower most often associated with this month, the Rose, I offer you (those who imbibe of adult beverages) one of the easiest ever methods for really enjoying this flower.First, you need a clean jar with a tight-fitting lid (I like mason jars)Second a blossom, or two, of a VERY fragrant rose, (any color but white) pesticide-free of course.Third about a pint of your favorite vodka, (If you use cheap stuff though, it will still taste cheap!)Separate the petals, put them in the jar, cover to almost the top with vodka, seal

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