Nectarine Sherbet

A few days ago I tried out this oh-so-simple nectarine sherbet recipe from my friend at Yummy Supper and it came out sooooo YUM!

I'm sure it can also be adapted for all the other stonefruits in season now!

all fruits begin as flowers.

banana's have one of the most beautiful inflorescences (cluster of flowers on a single stem). when you peel back the brachts (often mistaken for petals) to reveal the fruits forming inside it really is a treasure and an image that reinforces teh fact that all fruits begin as flowers. i remember going out to some school gardens while working at the uc botanical garden and showing children the banana flower next to a bunch of bananas. it was an aha moment that i continue to have to date!

banana flowers (varzhapou) are used in south indian cookery. they add a special flavor to masala vada and can also be made on their own. this recipe is from one of my great aunties and is made with buttermilk.

chop up the flowers into small bits and boil in 1 cup of buttermilk plus a pinch of salt and pinch of turmeric until tender. remove from heat

heat oil and add mustard seeds (most), urad dal (a little), fenugreek seeds (very few) and a couple of curry leaves

add spice mixture to banana flowers! serve as an accompaniment to rice and sambar.

variations can include adding grated coconut, red chilis or garlic.

bananas are another multipurpose plant, cultivated throughout the world for its fruit, flowers, stems - all for eating and also its fiber, which can be made into strong yarns and textiles. its leaves are used as plates and parcels.

for more information look to Dan Koeppel's book " Banana: The Fate of the Fruit that Changed the World" and visit his banana blog here.

treasures from the spanish table

i recently went over to the spanish table in berkeley and was amazed by what treasures they have. it is brightly colored with everything from cookbooks to saffron, white wine to paella pans, this is definitely a goto place for the rare and special items you might need in your pantry.

i bought some TAZA organic guajillo chili chocolate-- perfect for baking, hot chocolate or for cooking. it comes in this pretty disc and is stoneground in small batches somerville, mass so i couldn't resist.

my second treasure was some marcona almonds in rosemary honey.

tomatoes galore

stuffed pumpkin bread pudding with bay leaf.