The sadness of Japan’s natural disaster brings back memories of Katrina for me (my folks are from New Orleans, and I have relatives there). There are those natural routines in the world that we look forward to at this time of year: the sound of robins chittering at dawn, the dusty-sweet nighttime perfume of cherry and plum blossoms, the burst
Nessie, the six-month-old chocolate lab, tears through the house wanting nothing more than to lick the cat until it becomes her friend. A puffed up and spitting blur of fur trailed by a bottle brush tail screams past my feet wishing it was just a floating Cheshire smile as the dog slides around the corner to beat a path between
As a kid, I always looked forward to springtime. Winter didn’t just mean less sunlight and standing at a bus stop early in the morning in a red down jacket trying to quickly mound up disparate flurries and street gravel into soggy battlements that would derail any school bus on its journey of despair. For me, winter meant that I
In the fruit world, spring is the hardest time of year. Summer brings its abundance of stone fruits, Fall its apples, pears, persimmons, and pomegranates, and Winter all varieties of citrus that grow under the sun, but springtime . . . well, that’s another story. In California, we really only see two fresh crops in the spring: strawberries and a
The plum tree in my backyard is awake with white blossoms that shine silver in the moonlight and cluster on the dark wood branches like downy-snow. These small, soft, flowery nests attract wobbly bees by day and at night waft currents of honeysuckle into the yard, surprising the noses of neighbors or cats with foretold hints of sweet July
Strawberries are a member of the rose family and, like their floral cousins, evoke sentiment. They are, after all, heart-shaped. Very delicate, strawberries must be hand-picked and rushed to a cooler. So delicate, a drop of rain could bruise the fruit.
Recipe by The FruitGuys INGREDIENTS One head broccoli washed, and cut into bite-sized pieces One daikon radish, cut into julienne strips (about 2 cups) One bunch rainbow chard, de-stemmed, and coarsely chopped Two large garlic cloves, minced Two teaspoons fresh ginger, peeled, and minced Three tablespoons chicken or vegetable broth Two tablespoons Chinese rice wine or medium-dry sherry One teaspoon
Recipe by The FruitGuys INGREDIENTS One head broccoli Three tablespoons olive or vegetable oil One tablespoon fresh ginger, peeled, minced Two cloves garlic, peeled, minced Two teaspoons soy sauce PREPARATION Bring a large pot of salted water to boil. Chop broccoli into bite-sized pieces. Place broccoli in boiling water and cook uncovered, until crisp-tender (3 to 4 minutes), then drain
Recipe by The FruitGuys INGREDIENTS 1-2 sweet potatoes, cut into 1-inch cubes One head broccoli, rinsed and chopped One bunch of rainbow chard, de-stemmed, and coarsely chopped One package of tofu, rinsed, patted dry, and cut into 1-inch cubes One 14-ounce can of coconut milk 1/2 cup vegetable broth or chicken broth Four teaspoons canola oil 1-2 teaspoons red Thai
Bite into a slice of Ataulfo mango and you’ll instantly relate to these centuries-old lines of poetry by Amir Khusrow. He visits my town once a year. He fills my mouth with kisses and nectar. I spend all my money on him. Who, girl, your man? No, a mango. This slim, golden fruit has a tropical taste so sweet it
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