Submitted by sbhimani on Mon, 01/09/2017 - 10:02
Did you know that real grenadine, the syrupy sweetness that defines a Shirley Temple, is traditionally made from pomegranate juice rather than cherry flavoring (and skips all the preservatives)? Given that we’re in the midst of pomegranate season right now, making your own homemade grenadine is a fun and relatively easy activity. It also makes a great gift for friends and family!
Submitted by sbhimani on Tue, 01/20/2015 - 16:09
It all started with a free bag of medlars. I had been interested in using medlars for some time, and so when a free bag of medlars close to their prime were offered up by our Produce Department in December, I snagged them to make medlar jelly.
Submitted by sbhimani on Tue, 01/13/2015 - 11:16
It's mango season! I don't know about you, but I love fresh, ripe mangoes - in salads, salsa, juice, chutneys or jams, on ice cream, or just eating out of hand. But cutting mangoes can be tricky. Mangoes are stone fruits and have a hard stone pit in the middle. Because of this pit, it's not as simple as cutting the flesh off in slices. Here is our favorite way to cut a mango:
Submitted by sbhimani on Wed, 12/31/2014 - 13:45
Pomegranates are a delicious treat this time of year, but I know I'm not alone when I say they are one intimidating fruit. How do you know when they are ripe? How do you cut it? How do you get all those delicious kernels out of the intricate pith inside? But once you figure it out and taste the sweetness of the seeds, all that work seems totally worth it and not as hard as initially thought.