Fruit


November 29, 2010

Culinography: Oranges in the Creek

by Erin Gleeson

Photo by Erin Gleeson.

November 22, 2010

Culinography: Figs + Rosemary

by Erin Gleeson

Photo by Erin Gleeson.

November 15, 2010

Culinography: Mangos + Miner’s Lettuce

by Erin Gleeson

Photo by Erin Gleeson.

October 21, 2010

Japanify: Kumotsu (Offering)

by Yoko Kumano

A butsudan is a shrine memorializing dead relatives in homes of Japanese Buddhists. Although I am not Buddhist, this butsudan set up that I received from my Buddhist grandma is hands-down one of the best things someone has given me. It gives me a place to say hello to my dad every morning and vent […]

October 18, 2010

ReCPY: Apple Yogurt Cake

by Moto Yamamoto

When my mother visits anywhere, we need a tub of yogurt and fresh pineapples. No matter where she goes, she MUST eat these two things every day, for her health. BM, mainly.. I bought an expensive large tub of Fage ($10!!), and she hated it. It was too thick for her. When sons try to […]

September 13, 2010

ReCPY: The Oh-So-Easy BluebeRRy TaRt

by Moto Yamamoto

Summer seems to be coming to an end. In my imaginary backyard, we have a blueberry tree (do they grow on trees, or on the ground?) and it is harvest season right now. What do you do when you have a bunch of blueberries? Make a pie or tart. I just found the easiest recipe […]

Culinography: Husk Cherries

by Erin Gleeson

Husk cherries came in our CSA box this week. These sweet little packages are somewhere between a tomatillo, a cherry and a yellow tomato. Delicious!

August 16, 2010

ReCPY: Blanched Tomatoes (Unslothy Preparation)

by Moto Yamamoto

Although this month is designated for sloth, I don’t work Thursdays or Fridays this month so I have too much free time on my hands. I can’t think of anything else to do but stay in the kitchen. People think I’m a social butterfly, but in reality, I am a loser who stays in the […]

Culinography: Cactus Fruit

by Erin Gleeson

Cactus fruit growing in Israel.

July 19, 2010

ReCPY: New York Plum Liqueur

by Moto Yamamoto

Do you remember my pickle pear liqueur, which turned out to really be called sickle pear liqueur?  Making fruit liquor is pretty easy. In Japan, when green plums (unripened plum) are available in June, many people make their own umeshu (plum wine). I know Mitsuwa market in New Jersey has the whole kit (plum, liquor, […]