One summer day, walked through a spacial event “Frida Kahlo : Art, Garden, Life” Exhibition at New York Botanical Garden. Love to find bright sunflowers stand in front of vivid blue color wall. It is summer!
One summer day, walked through a spacial event “Frida Kahlo : Art, Garden, Life” Exhibition at New York Botanical Garden. Love to find bright sunflowers stand in front of vivid blue color wall. It is summer!
My pickle season starts. Can’t wait to pack them into the jars. They always surprised me and bring me back season’s memory. Garlic scapes pickling with plum vinegar and my grandma’s homemade soy sauce.
What I want to have a dinner or What I can cook for a dinner with seasonal ingredients? Whichever I make a decision, it makes a huge different in my shopping basket, and in my wallet. Long winter, most of vegetable are still pricey in our grocery store. Compare the cost of $3 per a Tomato, one head of Napa Cabbage is pretty reasonable price. I believe there are many reasons for eat Seasonal Vegetable. 1 taste is good, 2 higher nutrients, 3 save gas, 4 easy on the wallet, etc. Why don’t we eat seasonal vegetable then. I bought Asian radish (dikon) and made Kimchi. Now I understand better what Korean seasonal food culture tells. It spices up the spring appetite. (ingredients: radish, salt, red pepper, vinegar, garlic and honey)