#ätbart

[molnlyckegc]

Idag har vi packat upp en ny sändning Ice Peach för alla er som inspirerats av Anna Bäckmos odlingsäventyr. 795kr. Vi har förresten öppet hela helgen! Välkomna! #icepeach #fruitmeicepeach #persika #vitpersika #ätbart #sommarsmak #odling #växthus #mölnlyckegardencenter (på/i Mölnlycke Garden Center) https://www.instagram.com/p/BwcGTSFgfKS/?utm_source=ig_tumblr_share&igshid=wr42dqflzi37

[bennarby-blog]

Planterade hallonbuskar, en rad hösthallon längst till vänster och två sorters sommarhallon, som jag tyvärr blandade ihop då jag trodde att alla var av samma sort. Två i mitten länst in och den yttersta på högra raden är samma sort. Sen höger om hallon kommer rabarber, smultron och jordgubbar. Vänster om hallonen har vi örter och lavendel.

[bennarby-blog]

Fixade en en jordgubbslåda vid altanen som barnen ska få gå och plocka ur. Får se hur det går, det här är några skott som jag tog förra helgen ur stora landet.

[vattenlilja]

  Äppleblommorna har vissnat och karten har bildats. / In a few months time there will be apples.

“Endast Sverige svenska krusbär har”/”Only Sweden have swedish gooseberries” is a poem by the swedish writer Carl Jonas Love Almqvist that had too flee from Sweden to the United States because of economic troubles, thus expressing his longing for Sweden.

Flädern knoppas och om någon månad kan man göra flädersaft. / The elder flower is in bud and in a months time one can make elder flower lemonade.

English text below the Swedish text.

Denna vecka är temat ätbart. Mycket av det som växer i trädgården är ätbart. Krusbären håller på att växa till sig, äppleblommen har blommat över och bildat små äpplekart, vinbären och vindruvorna är också på väg och oreganon frodas, flädern har bildat blomknoppar. Klicka på tumnaglarna för att se hela bilden. Besök Fototriss på tema “Ätbart” för fler bidrag.

This week the theme is edible. Much of what grows in the garden is edible.  The gooseberries are getting bigger,  the apple trees has blossomed over and and the apples has started to form, currants and grapes are also on their way , the oregano thrives and the elder flower is in bud. Click on thumbnails to see full image. Visit the Photo triplett on theme “Edible” for more contributions.

    Ätbart – Edible English text below the Swedish text. Denna vecka är temat ätbart. Mycket av det som växer i trädgården är ätbart. 

[bettiwettiwoo]

Nostalgia food. I’ve been thinking about it quite a bit lately. Nostalgia food engenders rich and cherished memories, so that the food takes on an aura quite separate from its objective reality. [...] [T]he real nostalgia food of my childhood was huckleberries. Huckleberries and blueberries are first cousins-same family but different genus. One of the earliest memories of my life centers on cool summer mornings in northern Pennsylvania, before the sun had warmed the day, when a swarthy woman known only as “Huckleberry Mary” carne sauntering through the alleys of our childhood calling that wonderful chant, “Huuckleberries!” On her head she balanced a large dishpan filled with berries she and her children had picked before sunrise that day. My grandmother would give me a peck measure, and I would scoot out and get our morning’s supply. The deep purple berries were rinsed in cold water, covered with sugar and milk (not today’s 1-percent or even 2-percent), and slowly, almost meditatively, consumed. You could put them on cereal, of course, or in muffins or pancakes, but to me, such arrangements always obscured the point, which was the plump, perfect berries themselves. No fruit I know of is plumper than a ripe huckleberry—you might almost call it over-inflated. To feel the berries burst on your tongue and yield up their sweetness that was a pleasure that never lost its delight. Now, in actuality, huckleberries have a rather … what can I say that will be honest yet not disloyal? … a simple flavor. I know that objectively, strawberries and peaches and other fruits are more impressive. But beauty is in the taste-buds of the beholder, so to speak. The other day at Albertson’s I saw cups of blueberries for sale. Not quite huckleberries, but family is family. I took them home, washed them lovingly, and poured on some half-and-half. I expected a degree of disappointment. But no. Suddenly, I was ten years old again, and the morning was cool, the world fresh, and Huckleberry Mary’s street-chant was strong and alluring as ever, unmuffled by time’s long corridor.

Elouise Bell, Only When I Laugh (High on Huckleberry Hill)

[bettiwettiwoo]

What he really craved was a jelly donut and pickled onions. He'd had the combination once by accident and it had left an impression.

David Crossman, Dead in D Minor (The Albert Mysteries)

[bettiwettiwoo]

Most important rule: dressing at the bottom, greens at the top. Keep them as far away from one another as possible. If you do that, your greens will stay crispy and fresh, no problem.

Use the resting time to your advantage. Place items that’ll soak up and marinade in the dressing as the next layer for the best salad flavor. Cooked grains, tofu, meats, mushrooms—anything that is spongy and will suck up that yumminess as the jar sits in the fridge.

[...]

[bettiwettiwoo]

'Is there anything more satisfying than a perfectly seasoned steak cooked to your exact liking? For a meat-lover like me, there is not. Unfortunately it can be hard to get that steakhouse taste at home, unless you know a couple of culinary secrets. Here is my tried and true method for cooking steaks. Once you start making them this way, you will never go back to your old habits!'