Dehydrated lots already.

Green on the outside…red inside.


https://boulderlocavore.com/watermelon-radish-pickles-quick-easy-and-uber-tasty/

Yum.
They've become so expensive. I look for deals, but don't eat them as much as I used to.

Best regards,
Sorghum Crow

Am enjoying an avocado toast and a latte in a sidewalk cafe in Buenos Aires as we speak. ¡ Muy rico!

Raw or cooked. From salads to dips. Also, Spanakopita!

asparagus, bell pepper, peas, broccoli ... even the leafy stuff .. romaine, spinach ...

Oh - and we ate plenty of 'green' apples as kids - despite admonitions and old wive's tales about 'belly-aches' .... Never turned a hair ...

You can eat it raw or cooked. Dress it up with toppings or in a recipe, or down and eat it raw in a salad or with a dip, or steam it with a dash of salt and a tiny bit of butter. It pairs perfectly with rice and pasta; it works with most veggies, and it complements beef, chicken, pork and seafood.

A very crisp, fresh romaine lettuce is quite tasty.

to choose one, it would be asparagus. Fruit would be kiwi. When I make an apple pie, I always use your favorite, Granny Smith.

...Kiwifruit.
For a veggie, romanesco or artichoke.

I found out about fractals, and The Mandelbrot Set back in the ?mid-'80's through an exhibit at the once IBM building's ground floor Museum, was Science, and Art.

Anyway they had a big monitor (? 2 ft x 2 ft) with a "Zoom the Mandelbrot" feature. I think you could go down 10 -12 places in. And you could set the number of iterations, and choose various color schemes. I'd stayed therir default red, green and blue, (the deepest color) for most of it. I realized if I set the iterations higher I'd get more, and more complicated patterns! Wow. So beautiful.

But then on my last regular day I switched to black, navy, ultramarine, cerelean blues, turquoise through white gradations. The curving arms in the ?"horseshoe valley" in those colors reminded me of the arms of a spiral galaxy! Swoon.

I played with this for 3-4 days w hardly anyone wanting to try it. Hours of amazing fun and visuals!
Finally the last day #5 I hardly got to go on it - because Scientific America had just come out with their article on fractals, Mandelbrot Set. Somehow the science people up on the IBM floors suddenly found out about this interactive exhibit, and came pouring downstairs to try it out.

Soooo.... romanesco?
This was fairly after my IBM museum Mandelbrot adventure.
Well, my mom came home with one from the Green Market! I'd never seen, nor heard of it!
But, squeee, it looks like fractals! I laughed w joy - who knew!

Double checking on it to make sure I had it right - they mention it's fractal nature, and fibinnochi feature. 😄👍

I would have been one of the science-y types who flocked down there.
Back in the Commodore 64, I just set up a simple peek/poke script with randomly selected values from a lookup table to create random color shapes on the TV.
Didn't have any value, but it looked cool.
So I get why something way more sophisticated would be fascinating.

Not the best at science re: physics, chemistry, and, omg, math (though I did well in geometry which I link to my artistic abilities).

But I enjoy, and follow the Earth & Space sciences in particular. And other areas will catch my attention from time to time .
I sometimes understand fairly complex items, and theories in certain areas.

They tested my IQ as a kid bc I was a preemie who underwent newly already tested, and ready for the general public preemie population who needed it (sucessful) oxygen therapy. I vaguely remember this (the IQ test). I think they found I had a high level of the ability to ?conceptionalize. 🙂👍

Excellent choices!

Love it!

I came to the north east and find really negative attitudes about it. People said they didn't like the "slime" which I though was just part of the vegetable and enjoyed it.

Was in Campbell's vegetable soup - tiny green circles with nice design in the center!

I use my souther MILs cast iron skillet to sautee it - the "slime" helps make it crunchy after a while!

I had one of those in each house I lived in until I got to CT and thought to myself "why am I making fried chicken anyway?" But I loved that slimy (and hairy) okra a lot. For some reason, people up north thought slimy, hairy food was a bad thing....

"no bother"

Leafy greens are always welcome on my plate!

Looking at all the choices I might have to say Brussels Sprouts. Just cooked up a batch last night, mmmmmm.

Watermelon for fruit.

IF there is some sazanador to shake on them. Lettuce ranks a close second, IF it's white. My wife said broccoli, but she was just kidding, I hope.

It's a weed that if you're luck grows in your yard. I had some in a combination salad yesterday.

up, Thank you for the suggestion.

Olive ?
I remember as a kid not being a big fan
of them - green cocktail ones in jar or
canned black ones. I admit we used to
have fun putting the pitiless ones on our
finger tips before eating then, but the
flavor was always disappointing.
It wasn't until I was adult shopping on
my own that I discovered many more
flavored varieties that were available.
It was then I became a fan the real fan.

cold French cucumber soup. It was delicious. Every day I stopped and got a cup of it. I have always relied on my memories to remember that soup.Enjoy your selections.

Artichokes are good too. I just got five avocados on sale today, but they are hard as a rock, and will all ripen at once! Oh well, something to look forward to!

A lovely vegetable, and rather scarce. I eat it with my fingers, slightly al dente.

sorry, the image is selected to print here didn't print! It's a nice painting!

There's onthing better than fresh-picked asparagus right out of the garden. Artichokes are a close second.

Watercress and artichokes

Roasted with olive oil. shallots and crushed garlic.

the versatile fruit!

THERE ARE A HUNDRED AND ONE USES FOR A LIME...

Use the juice, grate the peel or plant the seed and grow a tree.

Slice it, wedge it or quarter it. Here are just a few ideas:

Of course, use lime with tea, iced or hot

Serve lime wedges with Florida oysters on the half shell.

Squeeze juice on oyster before eating.

Lime juice preserves the color of avocados, mangos, bananas
and apples; enhances the flavor of melons and papayas.
‘
A generous dash of lime juice in a cup of beef consomme,
adds excitement to an old stand-by.

‘The afficianado imbibes tequila ritually with salt at the base
of the thumb and a wedge of. lime held gallantly between
thumb and forefinger. One licks the salt, tosses off a shot of
the cactus liquor and sucks the lime, all in one easy, fluid motion

Rub fish with lime before cooking.

Put a slice of lime pierced with a whole clove in the bottom of your tea cup,

Put a dollop of slightly thawed limeade concentrate over your bowl of breakfast berries.

Float very thin slices of lime in clear soup.

Squeeze lime juice over melon balls and top with shredded
coconut for a palate pleasing end to a luncheon.

Before broiling chicken, “wash” in water to which lime juice has been added.

…with garlic and turkey bacon. The more caramelized used the better.