Recipes

Orange-Lemon Marmalade

We had a lot of oranges and lemons in our Sunnyvale garden this year so I decided to make marmalade, for the first time. We have a Washington-Navel Orange tree and a Improved Meyer Lemon tree next to each other in a 18-inch wide trench. The trees are twenty years old and pruned to 8 feet tall by 6 feet …

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Quick-Pickled Radishes

This recipe is a good use for radishes: either home-grown or store-bought. See Radish – Early Scarlet Globe for growing radishes at home. The pickling liquid has infinite variety. INGREDIENTS 1 bunch of radishes (18-20 average size radishes)1/2 cup vinegar1 cup water1 tablespoon granulated sugar1 1/2 teaspoons saltSpices (whatever you want and in any quantity)chopped gingerchopped garlicmustard seedsfennel seedsred chile …

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Japanese Dried Persimmons

There are two major types of persimmons commonly available in America: fuyu and hachiya. Fuyu persimmons are squat and round and can be eaten out of hand like an apple. They have a crisp, almost waxy texture, and a sweet flavor slightly reminiscent of gingerbread. For hoshigaki, however, you will need to use hachiya persimmons. These are longer and pointed. …

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Preserved Limes

We have a Bearss Lime tree in a large pot in the corner of our yard. The Bearss lime is ripe in December and January. It is golf-ball sized and when ripe the rind is yellow instead of green. This year there were several dozen limes. What can you do besides play golf. Preserve them! They add a great flavor …

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Carrot Ginger Hot Sauce

Introducing the Creaper! My hot sauce made with home-grown Carolina Reaper chile peppers, carrots, ginger, and some other stuff. I will say it again later but I am saying it here first: Use a food mill to filter out the pulp. It quickly and efficiently squeezes the thick sauce to extract the juice and leave behind the chile pepper seeds …

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Red Hot Pepper Relish

red hot pepper relish

It is the beginning of Fall in our Sunnyvale garden. It is 90 degrees today but the leaves on the stone fruit trees are changing colors from green to yellow. Whether this is due to climate-change or the several months of wildfire smoke, I do not know. But you need this relish. This Red Hot Pepper Relish is a tasty …

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Indian Impossible Chile

Indian Chile

This recipe is my mish-mash. The only thing that makes it Indian is the replacement of chile powder with Reshampatti chile powder. Sorry, not sorry. Reshampatti is a chile that closely resembles a Cayenne pepper, quite hot and lightly fruity. Ingredients 4 Tbsp olive oil1 pound ground Impossible Meat1 onion finely chopped4 cloves garlic mashedDry spices1 Tbsp Reshampatti chili powder1 …

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Oven Roasted Crab

Dungeness crab:These large crabs are prized for their sweet, tender meat. They’re named for Dungeness, Washington, where they were first harvested commercially, but they are caught in the Pacific Ocean all the way from Alaska to Mexico. This recipe is from epicurious.com. I used an orange from the garden. YIELD Makes 2 servings INGREDIENTS 1/4 cup (1/2 stick) butter1/4 cup …

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Pasta e Pesce

Easy, Delicious and Heart Healthy Mediterranean Pasta dish with sardines, capers, and a light lemon olive sauce. From toriavey.com Serves: 4 Prep Time: 10 minutes Cook Time for sauce: 10 minutes Ingredients 8 oz angel hair (capellini) or spaghetti pasta6 tbsp extra virgin olive oil1/4 cup shallots minced2 tsp lemon zest1/2 tsp crushed red pepper flakes spicy – use more or less to taste1/2 tsp salt or more to taste1 package Sardines drained 4.375 oz3 tbsp capers rinsed5 tbsp lemon juice or more …

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Persimmon Pudding Cake

Rich and wonderful persimmon pudding cake, made with hachiya persimmon pulp, eggs, butter, milk, vanilla, sugar, spices, chopped nuts, and raisons. Prep time: 15 minutes Cook time: 50 minutes Yield: Serves 8 INGREDIENTS 2 cups of ripe Hachiya persimmon pulp1/2 cup sugar4 eggs1/2 cup butter (1 stick) melted3/4 cup milk1 teaspoon vanilla1 1/2 cups flour1 teaspoon baking powder1 teaspoon baking …

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