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Post by Deleted on Jul 9, 2010 10:45:56 GMT
Those raspberries do look luscious!!! Are they locally grown Imec? Here's my fig tree,(we suffered a dreadful winter,2 hard freezes,was worried sick about this tree).  |
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Post by Don Cuevas on Jul 9, 2010 13:26:21 GMT
*rushes away from the computer, weeping copiously* All is not hopeless. Figs grow well in some Mexican regions. In fact, our friends in Tzurumutaro have fecund fig trees. (I must email them.) |
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Post by rikita on Jul 9, 2010 21:36:19 GMT
more tomatoes on my balcony, and the beans are growing some tiny beans now... will still take a while before they are big enough to eat though... also one pepper plant has a pretty big pepper already.
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Post by Don Cuevas on Jul 9, 2010 23:38:37 GMT
Today's Pátzcuaro Mercado report:
Large luscious mangoes, 3 kilos, $10 pesos; tiny raspberries, 1 liter bag, $10; fresh berros (watercress), $5 pesos a medium bunch (about the size of a large baby's head); fresh ginger root, a multibranched piece about 8 inches long, $10 pesos; 5 bananas, 7 pesos; tomatillos, approx 1 kilo, 7 pesos.
Capulines (small purple fruit, big stones, I didn’t price them.)
Roma type tomatoes. looking halfway decent for a change, 4 pesos a kilo.
Four medium thin sliced smoked pork chops, $26 pesos; huge bunch of quelites and of acelgas, $5 each; 8 small to mediun beets with tops, $20.
Medium local peaches, good aroma, $30 a kilo (didn't buy any).
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Post by imec on Jul 10, 2010 16:10:46 GMT
Those raspberries do look luscious!!! Are they locally grown Imec? Yes! The strawberries are from Portage la Prairie - about 45 miles from Winnipeg. I don't know if the raspberries acme from the same farm but certainly no further. Both were very very tasty!! |
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Post by Deleted on Sept 2, 2010 18:35:19 GMT
Meanwhile,Peaches are still in season..and will also be in season up on L.I....it's been a fabulous year for them!! Had one for lunch today that was simply heavenly.  |
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Post by hwinpp on Sept 3, 2010 4:39:46 GMT
I'm going to have to look for peaches now. There are some specialist shops here that import fruit, they say they'll let me know when they get the peaches back in  |
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Post by Deleted on Sept 3, 2010 5:19:00 GMT
Peaches were a long time ago in France -- July. But they can still be found at the markets.
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Post by bjd on Sept 3, 2010 6:08:15 GMT
Grapes are starting here, and melons are still in full swing. And I bought the first new apples the other day.
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Post by rikita on Sept 5, 2010 19:15:11 GMT
tomatos didn't grow well this year. weather was too weird.
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Post by lagatta on Sept 5, 2010 21:19:33 GMT
Tomatoes grew very well here - our weather was weird but as in being extremely hot - not quite as hot as Russia though. There is no commercial peach farming in Québec - it is a bit too cold, though some individual trees may grow in protected gardens. The closest commercial farming is in southern Ontario, in the Niagara Valley, a warm microclimate. They are trucked here overnight.
Usually peaches start in August, but they were about three weeks early. We already have some winter squash, and many kinds of apples.
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Post by bixaorellana on Sept 6, 2010 1:03:56 GMT
I was visiting a friend in Nazareno and her big "ciruela" tree is bearing, so I got a bunch. Ciruela is Spanish for plum, but these are actually Spondias (probably purpurea)~~ en.wikipedia.org/wiki/Spondias_purpurea They have a delightful flavor with a touch of spice and are very juicy. This makes them worth eating despite the huge pit. |
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Post by hwinpp on Sept 6, 2010 7:05:16 GMT
Looking for peaches I came accross 'stone fruit', look exactly likepeaches... but I didn't have the presence of mind to buy them.
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Post by bixaorellana on Sept 6, 2010 7:41:20 GMT
Your mind is addled because it's peach-deprived.
Do they give samples in Cambodian markets?
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Post by mickthecactus on Sept 6, 2010 15:43:42 GMT
Blackberries here have just about finished. Indeed, most stuff drawing to a close other than apples which are certainly in season.
Onions have now been lifted and ripened and being used quickly...
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Post by hwinpp on Sept 7, 2010 3:04:47 GMT
No. I'm pretty sure they are peaches, same look, same price. But of course the salesgirl said no, they're stone fruit, as the label says...  |
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Post by bixaorellana on Sept 7, 2010 3:11:34 GMT
Oh, I believed you that they were peaches.
The sample question was separate from the peach issue.
Do Cambodian vendors offer you samples of what they're selling?
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Post by hwinpp on Sept 8, 2010 3:02:01 GMT
They don't. Never seen it at any rate.
In markets they do of course, you just take and try a fruit.
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Post by Deleted on Sept 22, 2010 9:41:34 GMT
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Post by bixaorellana on Sept 22, 2010 12:58:13 GMT
Ohhhh ~~ all that late-season abundance! I can almost smell the apples over the monitor and would kill for some of those tomatoes. Loquats/Japanese plums are ripening now:  |
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Post by mickthecactus on Sept 23, 2010 12:39:10 GMT
Indeed. Love those tomatoes.........
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Post by bixaorellana on Dec 23, 2010 3:29:04 GMT
Yesterday I bought something I've never had before -- really fresh, freshly dug garlic. Actually, I bought it against my will. Garlic has been in season for a little while now, but mostly what is available in the market are the very small, tightly sheathed kind that are used here. In Mexican cooking, the whole head is cut in half crosswise and tossed unpeeled into the pot. *disapprove* Anyway, I found a stall that had big-clove garlic, but not yet dried or even washed. It can't really be even separated into cloves at this state. Oh well, I needed it, so I bought it. It was being sold in tied bundles of eight heads for 20 pesos, so that's what I got. ($1.63 US) I wish I'd thought to photograph it before washing and trimming it, but there you go. Here's the thing, though -- it's fabulous!  In order to use it, I cut a thick slice off the side and minced it. I also took part of the green stem and cut it into three pieces and tossed it in with the fava beans I was cooking. It was so delicious that today I finished slicing that entire head and gently sauteed it in olive oil. I steamed some swiss chard, and put the fava beans left from last night into the blender, along with a little chili paste & some fresh fennel. That was to put over linguini. (something I often do with leftover favas) The garlic-infused oil got drizzled over the beany linguini and the chard, plus I sprinkled a few of the sauteed garlic slices on the pasta. Ambrosia!  |
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Post by Deleted on Dec 23, 2010 6:12:52 GMT
I have never had fresh garlic -- it looks fantastic.
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Post by hwinpp on Dec 23, 2010 8:05:01 GMT
Looks fantastic, Bix. Nothing special here except the rains have stopped and vegetables are getting slightly more expensive. Also no more water cress  |
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Post by Deleted on Dec 23, 2010 9:29:50 GMT
 It is rambutan season in France. Well, not actually, but it has become a symbol of the Christmas season here along with leafy clémentines (tangerines) over the years, so the tons of rambutans are flowing in from Madagascar as they always do in late December. The clémentines are from Spain, Corsica and Morocco. |
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Post by mickthecactus on Dec 23, 2010 9:40:32 GMT
It is rambutan season in France. Well, not actually, but it has become a symbol of the Christmas season here along with leafy clémentines (tangerines) over the years, so the tons of rambutans are flowing in from Madagascar as they always do in late December. The clémentines are from Spain, Corsica and Morocco. That's a new one on me. How do you serve them? |
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Post by mickthecactus on Dec 23, 2010 9:58:19 GMT
Chinese pears have appeared in the supermarket again. I think they are absolutely delicious but they have to come straight from the fridge for me.
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Post by Deleted on Dec 23, 2010 10:38:22 GMT
Rambutans are like longans and similar such fruit -- you just pull off the outer husk (not difficult) and pop the fruit into your mouth like an eyeball.  |
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Post by tod2 on Dec 23, 2010 10:51:41 GMT
I love rambutans because they taste exactly like a litchi fruit. Madagascar is so much close to me and we never see them here!  Not fair! I saw heaps in Pukhet and Singapore, along with my all time favourite fruit, (and Queen Elizabeth's) Mangosteens! Which incidentally also taste a bit like a litchi. |
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Post by tod2 on Dec 23, 2010 10:56:03 GMT
Bixa - You have got me very curious about the fresh garlic! Never seen it here - only the dry bulbs.
I am now interested in growing some garlic !
Do you ever roast the dry bulbs (cut in half first and drizzled with olive oil and salt) Then squeeze out the mooshy garlic and eat it with meat or other veg?
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Not fair! I saw heaps in Pukhet and Singapore, along with my all time favourite fruit, (and Queen Elizabeth's) Mangosteens! Which incidentally also taste a bit like a litchi.