Heirloom Tomatoes Mystery Thursday

These are the popular variety of avocado with the dark bumpy skin and creamy green flesh, high in the rich healthy oils that make it so deliciously flavorful. Use in guacamole, put on toast, or just eat straight. Avocados mature on the tree but are not ready to eat until they soften off the tree.

Fragrant Lavender has so many uses from tea to bathwater. When used in cooking it can pair well with herbs like oregano, rosemary, thyme, sage, and savory. Make your own dry blend of herbs and flowers (we like lavender with mint and rosemary) and rub on lamb chops or chicken wings before grilling. Lavender florets can be ground and mixed with sugar to use in baking or to frost the rim of a cool Lavender martini. Cheers!

Cured red and yellow onions of mixed sizes, medium to large — a kitchen

Beautiful mixed greens wreaths from Rancho Elias (our neighbor). About 18 inches across.

Yuzu is a knobby-skinned citrus fruit, with a floral aroma and tangy tart flavor. According to an article in the The New Yorker, "Yuzu is thought to have originated in China, but the fruit is most closely identified with Japan, where it is one of the nation’s essential aromas and flavors. It’s a key ingredient in ponzu sauce, the tangy blend of yuzu juice and soy sauce that often accompanies cold noodles or fried pork cutlets. It also lends zing to highballs, seasons potato chips, and is a favorite flavor for candy." It can also be 'staggeringly expensive' in some areas (like NYC) at $15 to $20 per pound. We are offering it for $20 per five pound bag.