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Tatsoi flowers or baby bok choy flowers- Heirloom Organics They taste incredible lightly sauteed in olive oil and served with a poached egg on top. They also taste great sauteed with ginger, garlic, and a bit of soy sauce. These little flowers just might be the best find of the season!
Spring is also radish season. I didn’t know there was more than one type of radish until I stopped shopping at the grocery store. The black variety is a bit spicier. -Heirloom Organics
I also had the pleasure of eating a variety of radishes, including black radishes, prepared in Soul Cocina’s famous arancini dish last Tuesday. Roger is serving up his dishes every Tuesday at the weekly pop-up at the Corner. I really wish I had my camera for that meal; this picture was taken with my iPhone.
Aren’t these really cute? They are Lions Mane mushrooms. I have no idea how they taste, but will try it out this week.-Far West Fungi
Citron Etrog– Hamadas Farm. This lemon is super huge.
I honestly did not buy a whole lot for this week. My mom made us a whole lot of Indian food (Chana Daal, Idlies, Sambar, Parathas) to last us for the entire week.
Chana Daal Muthyia is a specialty dish from Gujarat. Otherwise known as veggie balls.
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great post and pics.and those mushrooms are cute!!! lol
thank you. Unfortunately, I forgot about the mushroom and it spoiled before I could taste it!
Website looks great!
Made popcorn and rosemary seasoned “organic” potatoe fries
Today I went to the Simi Valley Town Center Farmers Market and bought wheat pita chips, lemon cake, and cactus tortillas
Cant wait to make some snacks from your recipes
wow, Lisa. All of that sounds so delish. Next time take pictures so I can see.
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