August 19, 2013
Question: I have a plant with five round watermelons growing from it. They are all dark green. How do I know when to pick them? Martha R. Sklar Los Angeles Answer: That's a question that someone recently asked us at the counter of our nursery. Here are three easy ways to tell when watermelon is ready to pick: 1. The tendrils closest to the melon turn from green to brown. 2. The ground spot on the belly of your melon turns from white to yellow. 3. The old-fashioned thumping technique yields a hollow sound.
August 3, 2013
30 minutes. Makes about 2 1/2 cups jam 2 pounds blackberries 1 1/4 pounds sugar (a scant 3 cups) 4 teaspoons lemon juice 2 teaspoons lemon verbena leaves 1. Pulse the blackberries in a food processor or mash them up with your hands. You could even leave a few semi-mashed so the jam has a variety of textures. Add the sugar and lemon juice, and stir with a spatula to marry the ingredients. Pour into a large, heavy-bottomed pan. 2. Place the verbena leaves in a cheesecloth bag and tie the bag to the side of the pot, with the bag submerged in the fruit.
July 16, 2013
Total time: 55 minutes Servings: 8 Note: From Times test kitchen director Donna Deane. May be served with a lightly sweetened whipped cream, if desired. Published March 14, 2007. 4 small lemons (about 4 ounces each) One-half cup plus 2 tablespoons (1 1/4 sticks) butter, divided 3/4 cup packed light brown sugar 1 1/2 cups flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 vanilla bean, split 3/4 cup sugar 2 eggs 1/2 cup milk 1. Cut 3 of the lemons into one-eighth inch thick slices.
June 27, 2013 |
A certain member of my family has grumbled about the lack of seafood during my monthlong 100-mile diet. This shortage is in no way related to the restrictive radius -- the Pacific Ocean takes up about a quarter of my range -- but I have been doing the vast majority of the shopping this month and fish is hardly one of my favorite foods. Still, I must pacify my fish-loving family, so I putted up to Ventura for a market selling locally caught fish. Every Saturday, a few fishermen haul in their catch and set up stands behind Andria's Seafood Restaurant and Fish Market in Ventura Harbor Village on Spinnaker Drive.
June 18, 2013
Tangy frozen lemon yogurt Total time: 10 minutes, plus chilling and freezing time Servings: Makes 1 quart Note: (This recipe is from David Lebovitz. Read the original article here. ) Greek-style yogurt is available at Trader Joe's and well-stocked markets. Citric acid is available at some pharmacies, as well as at specialty cooking and baking supply stores; fruit preservatives such as Fruit-Fresh can be substituted and are available in the canning section of well-stocked markets.
June 18, 2013
Meyer lemon cardamom ice cream Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, please share it with us: Click here to upload pictures of the finished dish. Total time: 35 minutes, plus chilling and freezing time Servings: 8 5 Meyer lemons 1 tablespoon cardamom pods, crushed 1 cup half-and-half 1 cup sugar 1/2 vanilla bean 6 large egg yolks 3 cups whipping cream 1. Peel 1 lemon with a vegetable peeler, taking care not to cut into the bitter white pith.
June 1, 2013
45 minutes. 4 servings 4 (1½-pound) Maine lobsters, preferably female 1 cup (400 grams) garlic-infused olive oil (see note) 2 cups lightly packed (40 grams) basil leaves, stems removed 1 1/2 cups, lightly packed (40 grams) parsley leaves, stems removed 2 teaspoons (2 grams) chile flakes About 1¼ teaspoons (8 grams) sea salt, plus more for seasoning the lobsters Champagne or white wine vinegar 4 lemons Espelette powder or cayenne pepper, for seasoning the lobsters Salted butter for brushing the lobsters and melted for the table 1. Make the herbed oil: Place the garlic oil in the bowl of a food processor along with the basil, parsley, chile flakes and 1¼ teaspoons sea salt.
March 12, 2013 |
One of the stands of lemon grass in the middle of the Vermont Square Community Garden is in full flower now, a somewhat unusual occurrence. It's not a particularly attractive phase for the plants, which look like overgrown weeds on their last legs. Fortunately the plants' useful life isn't over; the stage is simply another turn of the wheel, the clumps of lemon grass scattering seeds to expand their reach. The lemon grass is in a communal plot, available to all the gardeners to use. The aromatic grass exudes a citrus scent that comes out in cooking.
March 9, 2013 |
If you want ideas for what to put in your juice at home, there are plenty of cookbooks - Amazon lists dozens - and websites. Even Williams Sonoma sells a book on fresh juices. And BlendedRecipes.com features juicing videos set in a retro-themed kitchen; in October, the site had 24.6 million visits. But if making your own juice is not for you, last year The meal delivery service Paleta ( www.paleta.com ) launched juices like the Sonic Tonic: collards and other greens with pear and lemon.
February 23, 2013 |
The Irvine Saturday farmers market is the largest and best in Orange County, but it's a mixed bag. It has some worthy local small farmers who come in person, along with more commercial farms, and even a few who have been sanctioned previously for cheating by agricultural authorities or other managers. Orange County Produce, owned by the family of the previous California agriculture secretary, A.G. Kawamura, farms on remnants of undeveloped local land, a bittersweet reminder of the county's past agricultural glory.