Vegetarian
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The Surprising Facts about Figs
People either love or hate figs. Figs were grown long before wheat became a crop. They are members of the Ficus family, which includes such spectacular specimens as the famous Banyan tree that grows enormous roots and support trunks from air roots. The fig tree, and members of the ficus family such as the Bodhi tree, are mentioned in all three major religious texts.
However, figs are not fruit. Nope.
Figs are swollen, fleshy stems called syconiums.
A fig is actually a swollen, hollow stem that has internal flowers!
When the flowers are ready for pollination, the end of the stem opens slightly to allow in the fig wasp, its only pollinator.
The syconium will then set seed inside, which is the time when they are usually harvested. Happily for fig eaters, many fig types are self-pollinating. Now you can amaze your friends and family with this interesting trivia over the dinner table!
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Top Ten Air Travel Tips (for now, anyway!)
In the last four years I’ve done a little traveling. I’ve flown and drove in England, Scotland and soon Cornwall, and flown to tour Ecuador and the Galapagos Islands. Also I’ve been traveling back and forth to Oregon to see my daughter in college. I’ve learned a few tricks; I’m sure I’ll learn more the hard way each time I travel. Here are ten tips that I find useful and perhaps you may, too:
1. Don’t rely on travel agents to do the right thing.
For my first vacation four years ago, I made a trip to my AAA office. Since I was traveling to England, they couldn’t help me except for booking the plane flights. I looked into all kinds of tours, and finally gave them all up and booked our lodgings, rented a car and off we went under our own sails. We stayed at interesting places and received good rates, too. However, the travel agent booked our return flight to the US and the connecting flight home so closely together that it didn’t take customs into consideration and our flight was gone long before we even collected our baggage (which also goes through customs.) Fortunately it wasn’t one of the major flights. Look online and find the configurations of the airports, and see how far it is to get from one terminal to another, especially if you must switch airlines. Remember that you have to check in at the desk when you change airlines, even if you’ve been ‘checked through’ at the beginning. Otherwise your luggage will be enjoying a tour of your destination while you await another flight. I overheard one woman frantically calling her travel agent because her plane landed in San Diego but her connecting flight was booked from Carlsbad airport, and she didn’t know. After a frantic and expensive taxi ride she found the plane was late, which made everyone miss all connecting flights. She wasn’t happy.
Also when booking online through TripAdvisor, Expedia, Travelocity, or any of the other dot-coms, keep comparing. TripAdvisor compares costs of flights from many different organizations, but try going through the airline’s website. For my upcoming trip to Cornwall, TripAdvisor came up with roundtrip for two at over $5,000. I almost dumped the whole trip. I went outside, visited the chickens, cooled off, then came in and checked United, where I have the Mileage Plus program. The trip came out to roughly $2500. Still a lot of money, but half of what had been proposed. Plus I earn mileage for the trip which I can use when booking flights to and from my daughter’s university. If you want to do it right, do it yourself! The best laid plans can go awry with one late plane or a little fog over San Francisco (I try to avoid changing planes there), so go with the flow.
2. Bring dental floss
When we went on an 8-day boat tour of the Galapagos Islands, something inextricable wedged in my teeth. On a small boat for eight days, I had no way of obtaining floss. My gum swelled and was distracting. I wish I had brought dental floss. Besides its regular use, dental floss is strong enough to be used as string or thread to tie up or on errant clothing, luggage tags, bandages, and much more. Plus it has its own built-in cutting device that isn’t considered a weapon.
3. Leave lots of time to switch terminals.
If you have an International flight, you will probably have to go to a different building entirely than the domestic flights. You’ll probably have to not only walk a great distance with your luggage, but take a tram to the other building. It can take 45 minutes from gate-to-gate if you are a fast walker and the tram isn’t full, and then you must check in at the desk and deal with your luggage again. So when booking your flight, make sure you leave a lot of time between flights.
4. Read reviews of airports.
Often when you book flights online, the information given is a pack of lies. Reading reviews of the airports and flights may give you tips about surprises that would have completely messed up your trip. For instance, a flight into England with a connecting flight to somewhere else in Britain may not even be at the same airport, and the fine print or initials may escape your notice. In fact, for many flights you must travel from Heathrow to Gatwick airports, and reviews say that with traffic it could take a couple of hours to travel, plus going through customs, gate check in, etc. Some flight packages say there are only one or two stops, but actually there is a third hidden one where you must deplane and board another. This happened in Bogotá, Columbia on the way to Ecuador. Machine-gun –bearing, camouflaged soldiers stood guard all throughout the airport since it is such a hotbed for drug smuggling.
5. Pack as little as possible, under 22 lbs.
You really don’t need to bring much: you aren’t moving. Bring a bar of soap for washing yourself and your clothing and invest in some good travel clothing that dries quickly. An excellent way to dry wet clothing is to lay it flat on a towel, roll the towel up, then with a partner or by stepping on one end, wring the towel as hard as you possibly can. The clothes inside will be just barely damp and will have a better chance of drying overnight hung out in the bathroom or over the heater in the room. By packing light clothes and washing often, you can get away with a small rolling suitcase and another small bag or purse or backpack, neither of which need to be checked as luggage. Keep the weight of a bag to 22 pounds or under if you will be traveling on small aircraft because many have weight regulations. Leave a little leeway for souvenirs on the return trip. Besides, waiting for your luggage to magically appear can add half an hour or more to your airport time, and if your luggage is lost, getting it back can be chancy.
6. Switch to solids or powders if possible; use tiny plastic bottles for everything else.
Liquids must be in containers no larger than 3 oz, and all liquid containers must fit neatly in a sandwich bag. I have no problem with security regulations because that is what must be done to try and protect us from the crazies. To make life easier when traveling, use creams, solids or powders when traveling to keep the liquids to a bare minimum, and transfer any liquids into small plastic travel bottles that you label clearly and put tape over.
7. Put all pharmaceuticals into plastic zip-lock bags, liquid or not.
Something will spill. Count on it. A lid will pop off or something will break, and then toothpaste will be all over your jeans, or nail polish all over your medications. I put soap and razor in one plastic baggie (the soap will be wet when I put it back in), medications, bandages, Imodium, travel sickness pills, daily small baggies of vitamins or daily medications, and any other dry stuff, into another plastic bag. Toothbrush and paste and floss go into another. When in the hotel, I put the bag with the soap in the shower, the bag of toothbrushes by the sink, and the other bags on the counter so everyone with me can get at them. It is so easy to pack up and keep anything wet or breakable from contaminating everything around it. I have also been told that putting your passport, license, and money into a plastic zip bag is a wise thing to do, so in case you survive a crash landing in the ocean, getting home will be very easy because all of your important things have been waterproofed. I haven’t done that. I’m taking my chances.
8. Be polite and kind to airline personnel, particularly those at the gate.
What an awful job! As bad as working at the DMV. These people are smiling through gritted teeth while being insulted and harassed and cursed at by people who are suffering through their travels. These scapegoats have loved ones and sore feet and car trouble, just like everyone else. Be nice to them with a smile, especially if they are grumpy looking. They are probably that way because the last guy just made life hell for them.
9. Drink lots of water.
By the time your body tells you it is thirsty, you are already a little dehydrated. Travel dehydrates the body. Drink lots of water, even if you need to squeeze down the aisle and cram yourself into the tiny lavatory because of it. All those germs your body is trying to get rid of will be washed away better, your digestion from the strange food will be eased, and swelling and aches from sitting so long won’t be so severe when you have adequate water in your muscles. Tea, coffee and alcohol dehydrates, so drink pure water.
10. Bring your own food.
It is no longer a given that you will receive a meal on a flight, or even the so joked about packet of peanuts. Many flights offer nothing, or just beverages, or have a selection of horrible foods to purchase. Often boxed lunches include a cold sandwich, a packet of salty pretzels or chips, a packet of cookies, and more condiments than you could ever hope to use. Being vegetarian, it is very difficult to eat adequately on long flights that don’t offer standard meals. However the vegetarian food when we do get it has been pretty good, all-in-all. Since I used to travel with children and with my mother who needed to keep her blood sugar up, I’m used to baking small muffins or sandwiches the day before the trip. I try to make things that will last several days. Even after reaching our destination we’ve resorted to eating our snack foods for several days between meals. For most people who are used to fast food and eat meat, it is easier to buy from one of the stores at the airport and carry it onboard, but I find home cooked food helps keep tummies stable.
Hopefully these tips can help if you aren’t already familiar with them. If you like to travel, don’t put it off. See what you want to see while you can. Time flies, and so should you. -
Strawberry Shortcake
Strawberries are the quintessential food of summer. Whether served plain, dipped in sugar, chocolate or a sweet fondue, mashed and drizzled with balsamic or flavored vinegar, chopped and mixed with vanilla ice cream, strawberries are happily both delicious and nutritious. Between summer’s heat spells, take time to light up the oven and treat yourself to some strawberry shortcakes. They taste as if they were difficult to make, but they aren’t.
Before you begin, throw 1/2 a cup of unsalted butter into the freezer.
Strawberry ShortcakesAuthor: Diane C. KennedyRecipe type: Dessert or BreakfastPrep time:Cook time:Total time:Serves: 8 - 10These scrumptuous, not-too-sweet cakes are ideal for a summertime dessert or for a special breakfast or brunch. You can even serve them at high tea!Ingredients- 2 cups all-purpose flour, plus more for dusting
- ½ teaspoon salt
- 1 tablespoon baking powder
- ½ teaspoon lemon or orange zest
- 5 tablespoons sugar, divided
- ½ cup unsalted butter, frozen
- 1 large egg, beaten
- ½ cup cream or ½ and ½
- 1 large egg white, lightly beaten
- 10 - 12 ounces fresh ripe strawberries
- 1 tablespoon sugar
- 1 cup whipped cream
Instructions- Heat oven to 425F.
- Stir together the flour, salt, baking powder, zest and 3 tablespoons of the sugar in a bowl.
- Grate the butter into the dry ingredients, then with your fingers or pastry blender gently incorporate the butter into the flour.
- Whist the egg into the cream and slowly pour into the dry mixture while mixing with a fork, just until the dough begins to form (you may not need all the liquid).
- Turn the dough out onto a lightly floured area and roll gently to about ¾ ".
- Dip the cutter in the excess flour and cut out rounds.
- Place the shortcakes one inch apart on a greased baking sheet, or one lined with parchment paper.
- Gather the scraps of dough and continue rolling and cutting until used up.
- Brush the tops of the shortcakes with egg white and sprinkle with one teaspoon of remaining sugar.
- Bake for 10 - 15 minutes until golden brown.
- Allow to cool on a wire rack (you'll want to eat them while warm).
- Slightly crush the strawberries to release the juices.
- Sprinkle with last teaspoon of sugar. You may also drizzle with balsamic or flavored vinegar, stir in fresh snipped mint leaves, or stir with a tablespoon of whiskey.
- Split each shortcake lengthwise and add strawberries and a dollop of whipped cream, then top with the other half of the shortcake like a little hat.
- Makes 8-10 shortcakes.
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King Watermelon
This year I grew watermelons. I planted organic seed in my raised vegetable bed, protected from gophers by aviary wire, grown in excellent soil and fertilized with organic fertilizer, watered often, and the vines produced three melons the size of grapefruit. The chickens enjoyed them very much. However, a non-organic watermelon from a six-pack stuck in the ground under a bamboo, decided to take over the world. Not only did it’s foliage cover a good portion of the upper soil, but it grew and has grown enormous beasts of watermelons. One we call King Watermelon.
My daughter and I watched a YouTube video on how to tell if a melon is ripe. One way is to watch the tendril opposite the stem of the watermelon, and when it turns brown the melon should be ripe. The area where the stem connects to the fruit should also turn a little brown. Also, under the melon should be a pale spot where it rests on the ground, and when that area turns from white to yellowish, that is another sign. King Watermelon had no spot. We checked every few days for weeks as the beast grew larger and larger, it’d tendril tenaciously green. Then suddenly, it was brown. Much celebration. My petite collegiate daughter crept up on King Watermelon and swiftly cut it’s stem. Then staggering with it, brought it into the house where we weighed it. It was an incredible 28 pounds. It is a wonder that any other plant in the area got any irrigation! Normally we’d slice the melon on the countertop, but King Watermelon was so large that he had to go into the kitchen sink, and he barely fit! It was there that he was butchered, in consideration of all the juice that might come out.
The insides were perfectly sweet, juicy and crunchy. I couldn’t believe how perfect it was.
My daughter cut and cut, saving some for our dinner (all that extra water before bedtime wasn’t a great idea, though), and wrapping the rest. The chunks had to be stored on cookie sheets to distribute the weight on the shelves and protect from leaking juice. We had watermelon the next day too, and fed some to our very grateful and thirsty tortoise during the heat wave. There is a lot of King Watermelon left. It is scary to look into the refrigerator and see it all. Even cut up and wrapped, that melon still has an attitude. And I think he won the battle after all.
And there are more melons ripening with each passing minute. Gulp.
- Heirloom Plants, Permaculture and Edible Forest Gardening Adventures, Ponds, Recipes, Vegetables, Vegetarian
Cucharas
Cucharas is one of my favorite eggplant dishes. With several huge Black Beauty eggplants ready to eat, it is time to make these treats. There are several steps, but none of them difficult. The eggplant doesn’t need to be salted or oiled, and the result is tasty hot or as leftovers. It doesn’t taste particularly eggplanty, so for those who don’t think they like eggplant, they may want to try this recipe.
The word ‘cuchara’ in Spanish means spoon or scoop. The eggplant ‘flesh’ is cooked then gently stripped away from the skins, which are reserved. The insides are then mashed with yummy ingredients and then plopped back on the skins, then baked. The process is very forgiving, so if the skins tear, it is okay. It all sticks together with filling in the end.
If you are using larger eggplants, then when filling the skin, just cut them in half. The cucharas should be either small enough to be picked up and eaten out of hand, or eaten with a fork.
The original recipe is from Sundays at Moosewood Cookbook.
CucharasAuthor: Diane C Kennedy (From Sundays at Moosewood Cookbook)Recipe type: Main dish or appetizerPrep time:Cook time:Total time:Serves: 16 coucharasIngredients- 2 medium eggplants with smooth skin
- 3 garlic cloves, minced
- 3 eggs beaten
- 2½ cups grated cheddar cheese
- ½ cup grated Romano cheese
- ¼ cup matzo meal or bread crumbs
- 2 Tablespoons olive oil
- salt and freshly ground pepper to taste
- freshly grated nutmeg
Instructions- Stem the eggplants and cut each in half lengthwise.
- Cut each half crosswise into four pieces.
- In a covered suacepan, simmer the eggplant chunks in water to cover for 15 minutes until pulp is tender.
- Drain the eggplant in a colander and set them aside to cool.
- Whjen you can comfortably handle the eggplant, use a teaspoon to separate the pulp from the skins, taking care not to tear the rectangles of skin.
- Reserve the skins. Should any tear apart, save them anyway because you can overlap two torn pieced to form a single iece and the filling will hold them together.
- In a bowl, vigorously mash the eggplant pulp with the garlic, or use a food processor or blender.
- Mix in the remaining ingredients, except for ½ cup cheddar cheese and nutmeg, and combine thoroughly. Add more matzo meal if the mixture seems too thin.
- Place a skin, shiny side down, in the palm of your hand.
- Mound it with the eggplant mixture about an inch thick.
- Place it on a well-oiled baking sheet. Continue until all the skins and mixture are used.
- Sprinkle a little of the reserved cheddar and a bit of nutmeg onto each couchara.
- Bake 350 degrees F for 20 minutes or until golden brown on top.
- The preparation can be done ahead of time and the coucharas baked just before serving.
- Chickens, Gardening adventures, Heirloom Plants, Permaculture and Edible Forest Gardening Adventures, Photos, Ponds, Rain Catching, Vegetables, Vegetarian
The August Garden
Plants have been enjoying the beautiful weather and the constant irrigation from the well, and the garden is flourishing. So, unfortunately, is the Bermuda grass, but that is another tale. Since I see it everyday I don’t notice the change so much, but when I show someone around I am thrilled all over again with the incredible change that has happened on this property. There are so many birds, insects, reptiles and other animals either already here or scouting it out that I know the project is a success. It is a habitat, not just for me and my family, but for native flora and fauna as well. It wasn’t so long ago that I had a cracked, weedy asphalt driveway, a termite-ridden rickety porch that needed pest control, a house with a stinky deteriorating carpet and old splotchy paint, a tile kitchen counter with the grout gone in between and a cleaning nightmare, and a yard full of snails, weeds and Washingtonia palm trees, with the embankment eroding each rainfall. Over the last four years we’ve survived some pretty intense construction projects (none of which were done on time, no matter what they promised!). My house still has some repairs that need to be done but I no longer am embarrassed to have anyone over. The garden is wonderful to walk in and explore. I’ve taken some photos this evening to show you how things are growing:
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Dill Pickles
Last year I planted regular cucumbers, and my daughter and I decided to try our hand at making pickles. We tried several recipes, and the results were okay but not fantastic. The pickles were kind of… flabby.
This year I planted pickling cucumbers, and they came in last month with the idea to outstrip even the zucchini plant. Trying to find the cucumbers which were cleverly hidden and camouflaged, before they grew too long, became a game. When we had enough, we made pickles. I wanted a recipe that didn’t have too much garlic, and used cider vinegar, which is healthier than white distilled (grain) vinegar. Most recipes called for white wine vinegar, but that was very hard to find and only sold in small expensive bottles. Red wine vinegar, however, I could find in a gallon, but it would have discolored the pickles to an unappetizing greyish red, and just wouldn’t have had the right flavor. Cider vinegar was inexpensive, easy to find and has the ‘mother’ in it, which is that strandy thing that is suspended in the bottle. That is live yeasty stuff that makes the vinegar what it is, and what makes it more healthy. You should use vinegar that has at least 8% acidity, to keep the pickles from spoiling. Also make sure all the cucumbers are covered with brine or they’ll spoil, especially after opening the jar.
Pickling cucumbers make all the difference. They are smaller at maturity and don’t have as many seeds, and are more crisp. Recipes wanted the cucumbers to be pickled within 24 hours of being picked. You’d have to have twenty plants to have enough cucumbers to pickle in quantity all at once, and then you’d be pickling twice a week. I kept ours in the refrigerator until we had enough, with some loss of crispness but that couldn’t be avoided. I had planted some dill, but not enough and not early enough for the recipe. It calls for the seed head, but I used dried dill instead since mine weren’t in bloom yet. We also put a grape leaf at the bottom of each jar because the tannin is supposed to help keep the pickles crisp. Many old fashioned recipes call for the addition of alum for that purpose; aluminum has been linked to Alzheimer’s, so finding and adding alum is a personal choice. I learned that you must cut off the blossom end of the cucumber because it has enzymes that will cause the cucumber to rot. That is nature’s way of making sure the seeds are dispersed, but doesn’t help with pickling. Larger cucumbers should be cut into disks or slices and pickled. If the cucumbers are yellowish and seedy, don’t pickle them. They are too old.
Use wide-mouth jars if you have them. I don’t, and stuffing the cucumbers into the jar would have been a lot easier if I had.
No recipes tell you when you they are done. I read where a ‘freshly’ canned food was put up in the last two years. We tried ours after 5 weeks and they were very good.
The origins of this recipe is the Ortho Complete Book of Canning, but I have tweaked it. I hope you like it: many happy pickles to you.
Fresh-Pack Dill PicklesAuthor: Diane C. KennedyRecipe type: CondimentServes: Lots!A wonderful dill pickle recipe; not too garlicky, not too sour or salty, but with excellent flavor and bite.Ingredients- 3 quarts water
- 1 quart cider vinegar
- ½ cup pickling salt
- 1 fresh grape leaf per quart (optional)
- 1 head fresh dill per quart, or ½ teaspoon dried dill weed each quart
- ½ teaspoon mixed pickling spice per quart
- 1 clove garlic, peeled and halved, per quart
- 5 pounds small pickling cucumbers less than 4 inches long, washed and blossom ends removed
- 4-7 quart wide-mouth canning jars and lids, sterilized and kept hot
Instructions- Combine water, vinegar and salt in a pot and allow to simmer
- Place grape leaves, dill, garlic and pickling spice in the bottom of each clean, hot quart jar
- Pack in cucumbers without breaking or bruising them. (It is best to do one jar at a time so that jars and contents remain hot)
- Pour simmering vinegar solution over cucumbers, leaving ½ inch headspace from top of jar; run a spatula around the inside to release air.
- Wipe mouths of jars and seal with lids.
- Process in boiling water bath with water an inch over the jars, for twenty minutes
- Cool, label and store the jars in a dark place.
- Yields about 4 quarts, although we made 7.
- Try after five weeks and store in refrigerator after opening.
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Herb-Fresh Tomato Soup
This recipe I copied from a newspaper when I was a teenager, and embellished on over the years. The dollop of whipped cream on top always appealed to me. It makes a very satisfying tomato soup. It is a good way to use an abundance of tomatoes. The key to the great flavor is to use low-acid tomatoes, and fresh basil and thyme. Of course, you can substitute canned tomatoes and dried herbs as well; if you do that, you can just blend up the cooked soup at the end. I have a lot of yellow tomatoes, which are not high-acid. I had an idea of making a golden tomato soup, but the tomato paste in the recipe turned the soup red, of course. I entertained ideas about making a tomato paste from yellow tomatoes, but I’m not sure I’m that ambitious.
There are two ways of making this soup from fresh tomatoes, both of which incur a little extra effort. The first is to blanch then peel the tomatoes, and squeeze out the seeds. Then after the soup is cooked you can just puree the soup in a blender. This makes a little thicker soup. The other way is to quarter the whole tomatoes and cook, then at the end turn the soup through a food mill, and strain out the seeds. This soup is a little thinner. You don’t want to blend up the seeds and peel or the soup will be bitter. Both ways make a fresh, tasty soup that can be served hot or cold, and is great with cheesy croutons or sandwiches.
The dollop of whipped cream can become a drizzle, or be eliminated. If you’d rather have a cream of tomato soup, then add more milk or cream to the soup and gently heat (but not boil) and then serve.
Below is the recipe for the food mill method.
Herb-Fresh Tomato SoupAuthor: Diane C. KennedyRecipe type: SoupPrep time:Cook time:Total time:Serves: 6A garden-fresh tomato soup that sings of summer. This soup should accompany a sandwich, salad, or be the first course of a larger dinner.Ingredients- 2 T butter
- 2 T olive oil
- 2 medium onions, thinly sliced
- 2 pounds fresh (low acid, if possible) tomatoes, quartered (about 5 cups)
- 1 6 oz can tomato paste
- 2 T snipped fresh basil (or 2 teaspoons dried crushed)
- 4 teaspoons snipped fresh thyme (or 1 teaspoon dried crushed)
- 3 cups vegetable broth
- 1 T cooking sherry, red wine or Tequila (optional)
- 1 teaspoon brown sugar (optional)
- 1 teaspoon salt
- ⅛ teaspoon pepper
- Dollop of unsweetened whipped cream (if desired)
Instructions- In a large saucepan, combine butter and oil and heat until butter melts.
- Add onion; cook until tender but not brown.
- Stir in tomatoes, paste, basil, thyme, sugar and alcohol (if using).
- Mash tomatoes slightly.
- Add vegetable broth.
- When boiling, reduce heat, cover and simmer 40 minutes.
- Press through food mill.
- Strain.
- Return mixture to saucepan.
- Stir in salt and pepper (to taste).
- Reheat and serve with a dollop or drizzle of cream and a sprinkling of herbs on top.
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Pepinos
There is an unusual plant in my garden, one that I mistook for a white eggplant. Indeed, it is from the same Solanum family as eggplant, potatoes and tomatoes. The plant right now is small and has dark, shiny attractive leaves and flowers that remind you of eggplants. Then there are the egg-shaped and larger than egg-sized white fruit, which have purple striping. The plant arrived in my garden via Roger Boddaert, the landscape architect who has been working on my property, and there was no name on it. My daughter and I speculated on what the plant could be. A couple of years ago when we were traveling in Ecuador, we were usually served fruit with a sugar syrup for dessert. One of the fruits served was called a Tree Tomato. It was a local treat. It was one of the most god-awful things I’d ever put in my mouth. Thin, red bitter skin filled entirely with small hard seeds and sour pulp, it was everything we could do to eat enough of it to be polite. In our research for what this plant was, the Tree Tomato came into mind and we were apprehensive that we were now the owners of a white version of this disgusting fruit.
We were wonderfully incorrect! The plant in our yard is called pepino, or Solanum muricatum, or pepino melon, or sweet pepino, it is a South American shrubby plant with incredible sweet fruit. It is a relative of the Tree Tomato, and that only goes to show how different members of the same family tree can be! The fruit as it ripens doesn’t become particularly soft; in fact, when it wrinkles it is overripe. The fragrance of the uncut fruit is marvelous. When you open the fruit it has a small center of easily scooped small seeds, and flesh that isn’t too soft or too crunch and has a taste of a ripe melon with a hint of fresh cucumber.
The scent is intoxicating, and reminded one friend I showed it to of some elusive childhood fragrance. The perfume is even better than the fruit, but the fruit is wonderful cut up in a fruit salad. The bush itself is attractive, especially with the egg-like fruit dangling from it.
Although pepinos are new to me (I’m always amazed at how many things I don’t know about, even with reading about five books a week and keeping my eyes and ears open in life), they’ve been in San Diego since the late 1800s, and are often grown in greenhouses. They’ve been eaten in the Andes, Ecuador, Peru and Chili from whence they came for so long as to appear in some artwork. If you have a spot in your yard for an unusual and highly satisfactory fruit, look for pepino. The fragrance of the fruit alone is worth it!
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Scarlet Runner Beans, A Perennial Bean for Food and Beauty
Scarlet runner beans (Phaseolus coccineus) are beautiful plants that are easy to grow, and are often grown just for their red flowers.
A trellis or 8-10′ pole is necessary because the vines wind their way up high.
They produce a broad bean that can be eaten very young when green, or allowed to dry and the seeds harvested for storing and cooking later.
The seeds are a spectacular purple and black, making this whole plant ornamental. Cook the seeds before eating them.
The entire plant is also edible, including the starchy roots. The flowers and young tendrils dress up a salad. Although the vine will die down for the winter, the roots will live on in areas where they won’t receive heavy frost. They are native to many places in South America and have been harvested for hundreds of years. This is a perennial bean which will live about six years with care. It is also a nitrogen-fixer, which is excellent for your soil. How fantastic is that?