One of the oldest members of the citrus family, this large lemon like fruit is segmented into finger like sections. Although it has the fragrance of a lemon it has no juicy pulp beneath its rind.
It is grown for its fragrant rind and non bitter pulp. The origin of Buddha’s hand plant is traced back to Northern India and China….
My most favorite fall fruit is the persimmon. One of the most stunning sites while traveling in Italy in the fall is to see a persimmon tree which has lost all of its leaves while the glossy red-orange fruit hangs on to the branches long into winter….
Yes, dandelions came into the market today – a sure sign of Spring.
I couldn’t wait to get them home to enjoy as a salad after dinner. There are many ways to enjoy this spring treat. Tonight I rinsed them very well and simply dressed them with a warm,…
Quick – they’re almost gone!
Maria Merola, pastry chef and owner of Maria’s Pastry Shop, made her famous Pignolata for Carnevale, the last celebration before Lent begins on Ash Wednesday. From the word pigna, or pine cone, egg dough is shaped into small cylindrical pieces (vaguely resembling pine cones),…
It’s finally here – the new harvest!!!
My favorite olive oil is “Primo” from the Frantoi Cutrera in the Chiaramonte Gulfi region, located in the heart of the Iblei Mountains of Southern Sicily. For this particular oil, the family run business uses a single varietal, the tonda iblea olive (organically farmed),…