Subj : celery
To   : RUTH HAFFLY
From : JIM WELLER
Date : Thu Aug 04 2022 21:13:00

-=> Quoting Ruth Haffly to Jim Weller <=-


 JW> we grow Chinese celery which has thin, round, hollow stems
 JW> and lots of leaves. It is also more strongly flavoured than regular
 JW> celery.

 RH> farmer's market ... celery ,,, had a lot of leaves so it may
 RH> have been the Chinese celery, have to ask next time I see him.

You won't have to ask; just look at the stems.

Regular celery has leafy tops too; it's just that the stuff in the
supermarket has been trimmed. Ironically the best part is being
discarded.

I am also fond of celery seed and so celery salt as well, as a
spice. It is virtually mandatory in tomato juice.

 JW>       Title: Remoulade Shrimp

 RH> That does look like it would have a lot of flavor!

Yeah, Cajun remoulade sauce packs a wallop and is much spicer than
the original French version.

 RH> figs from our tree

I didn't realise they could be grown in places that get frost. I
thought of them as a hot dry climate fruit that could only do well
in places like California, Egypt and Turkey. But I read earlier
tonight that they can survive temperatures down to 25 F and some
varieties even 20 F and that your winters are milder than I would
have guessed.

Another non-traditional pizza from some guys in Atlanta that are
friends of a friend ...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Smoked Duck with Watercress and Brie Pizza
 Categories: Pizza, Cheese, Duck, Smoked, Bbq
      Yield: 4 Servings
 
      1    Pizza dough
      1    Duck whole
      8 oz Brie
      1 bn Watercress
      1    Recipe of Alfredo Sauce
 
  Smoke the duck on a 325 BGE until med rare, remove the meat from
  the bones and set aside. Crank BGE to 500. Roll out the dough and
  ladle on a little sauce. Top the sauce with the pulled duck meat.
  Then clean the watercress and place on top of the duck. Top the
  whole pie with the brie and place into a 500 Egg. Did you sprinkle
  the pie with LOVE RUB?? Check for doneness at about 12 minutes.
  Remove rest for 5 minutes and enjoy.
  
  From: Chef and The Fatman

  From: Jim Weller
        
MMMMM



Cheers

Jim


.... You can Cajunize anything with onion, celery, peppers and Tabasco.

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