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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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