Can mushroom talk be more vibrant? Shady Oaks features their organic succulent oysters~!

These are some fungus screaming for your loving attention at the farmer's market!

A new creation of three recent graduates, a Newburyport-based operation Shady Oaks Organics teamed up and bring you these succulent bites. Now the recipe-search begins for cooking up a storm!

Please stay tune....

Let's Give the American Classic with an Asian Kick....The Luscious Pecan Pie with Roasted Kabocha!

Recipe: Luscious Pecan Pie with Roasted Kabocha


This article is an extension to a previous post on Kabocha:
"Giving Thanks with Kabocha....the Japanese Pumpkin...."

Since most of us have our favourite recipe for this American Classic, I will not insert a recipe here.

~ Roasted Kabocha ~


1 (~ 2lb) Kabocha
2 Cinnamon Sticks
2 tbs Unsalted Butter
4 tbs Brown Sugar
1 pinch salt
1 tsp Pumpkin Pie Spice


1. Pre-heat the oven to 350oF
2. Split the Kabocha in half lengthwise, and remove the seeds with a spoon
3. Place 1 tbs of butter in each of the halfs, sprinkle evenly with brown sugar, salt and pumpkin pie spice
4. Place 1 cinnamon stick in each half and bake for 1 hour
5. "Base" the Kabocha with the melted butter and sugar in its cavity, then bake for another 30 minutes, or until golden


~ Pecan Pie with Kabocha ~

1. Follow your favourite recipe for Pecan Pie, first prepare the crust
2. Slice the roasted Kabocha thinly and evenly spread the slices at the bottom of the crust in one single layer
3. Pour the filling over the Kabocha and decorate it with pecan halfs


4. Bake the Pecan Pie according to the time indicated in your recipe, plus 3-5 minutes



Bon Appetit!

Giving Thanks with Kabocha....the Japanese Pumpkin....

Sugar pumpkins....mm mmmm....often the choice for the luscious yet velvety pie to celebrate the season filled with foliage, and thankful wishes. While roaming the farmer's market that spanned the 3 square blocks of Union Square in NYC, bombarded by stands with farmers proudly displayed various species of squash and pumpkin, I could not pass on this opportunity to conduct experiments with this knobbly-looking one....the Kabocha!


Kabocha is a Japanese variety of winter squash that is commonly known as the Japanese pumpkin. Today many of the kabocha in the market are of the type called Kuri kabocha, which was created based on Seiyo kabocha (buttercup squash). It's popular for its intense yet sweet flavour and moist, fluffy texture, which is similar to its perfect partner, the chestnut.

Kabocha is firm one shaped like a squatty pumpkin, and has a dull finished deep green skin with some celadon-to-white stripes that wraps the an intense yellow-orange flesh within, which often reminds me of sunflowers gazing the setting sun in Italy.


With its amiable flesh comes the explosive package of nutrients; Kabocha is high in carotene and could provide protective effects against vision loss, heart disease, and cancer. It is also a good source of fiber, potassium, vitamins C & E and iron, with smaller traces of calcium, folic acid, and minute amounts of B vitamins.

When kabocha is just harvested, it is still growing. Therefore, unlike other vegetables and fruits, freshness is not as important. It should be fully matured first, in order to become flavorful. First, kabocha is ripened in a warm place (77°F) for 13 days, during which some of the starch converts to carbohydrate content. Then it is transferred to a cool place (50°F) and stored for about a month in order to increase its carbohydrate content. In this way the just-harvested, dry, bland-tasting kabocha is transformed into smooth, sweet kabocha. Fully ripened, succulent kabocha will have reddish-yellow flesh and a hard skin with a dry, corky stem. It reaches the peak of ripeness about 1.5–3 months after it is harvested.


With this golden gem roasting in the oven, the experiments begin....

Recipe: la bruschetta du marché des agriculteurs....

A recipe that is dedicated to the hardworking individuals at the farmer's market, and an extension to a previous post "For the Love of Figs":

http://lafleuraucacao.blogspot.com/2009/11/for-love-of-figs.html


This simple recipe is basically a collusion of flavours from the freshest ingredients selected at the local farmer's market, further enhanced with a homemade Black Mission Figs infused balsamic vinaigrette!

I love how the beams of the Sun glaze over this dish....it gives the relaxing sensation of a lazy Sunday afternoon....

1 loaf of rustic bread, sliced into 3/4 inch in thickness
6-8 heirloom tomatoes, sliced into 1/2 inch in thickness
3 cloves garic, minced
1 lb fresh mozzarella, sliced into 1/2 inch in thickness
Coarse salt
freshly grounded 4 blended peppercorns
good extra virgin olive oil
Black Mission Figs infused Balsamic vinegar - see below for recipe


1. Marinate the sliced tomatoes and half of the garlic with just enough olive oil to coat them, set them aside for 15 minutes
2. Lightly drizzle the sliced bread with olive oil, and sprinkle with the remaining minced garlic
3. Place the bread slices evenly on a baking sheet lined with aluminum foil, and toast them in a 400oF oven for 5 minutes, or just till golden
4. Place the sliced mozzarella over the bread and return it to the oven to toast just till the cheese is gently melted
5. Place the bread slices on a serving plate, and decorate them with the marinated tomatoes
6. Sprinkle them with salt and freshly grounded pepper, and drizzle generously with the Black Mission Figs infused balsamic vinegar


Black Mission Figs Infused Balsamic Vinegar

8oz Dried Mission Figs, remove the stem and quarter each fig
750mL Balsamic Vinegar of Modena
1 pinch of salt
Sugar to taste

1. Place the Balsamic vinegar in a saucier over high heat until it reaches a simmer
2. Reduce the heat to medium and add the Dried Mission Figs
3. Allow the figs to simmer in the balsamic vinegar until the vinegar has reduced to half its original volume
4. Remove from heat and using a hand blender, blend until figs are completely incorporated into the vinegar. I leave this un-strained, as I think the grittiness of the seeds from figs gives the vinegar its character

Bon Appetit!

For the Love of Figs....

As I stroll along the local farmer's market and mingle with fellow patrons, I have set it as my mission to absorb the diversity in colours and textures of various produce prior the approach of Thanksgiving, which marks the end of the 2009 farmer's market season.


As my eyes glaze over the glorious gems of heirloom tomatoes, my mind began to mesmerise the rich scent and flavour of black mission figs....yes, Figs indeed. The magical union between these two "fruits" is the result of the most refreshing salad for your sensory palate on a Sunday afternoon....

The fig could be considered the perfect fruit, except that it's not a fruit at all, but rather a "false fruit," or syncomium. Within the globe of the "fruit" are little clusters of flowers that look similar to threads.


The edible fig is one of the first plants that were cultivated by humans. Nine subfossil figs of a parthenocarpic type dating to about 9400–9200 BC were found in the early Neolithic village Gilgal I (in the Jordan Valley, 13 km north of Jericho). The find predates the domestication of wheat, barley, and legumes, and may thus be the first known instance of agriculture. It is proposed that they may have been planted and cultivated intentionally, one thousand years before the next crops were domesticated. The ficus carica, which produces the fig, is just one of more than 800 species, including trees, shrubs, and vines, within the ficus genus.


Figs can be eaten fresh or dried, and used in jam-making. Most commercial production is in dried or otherwise processed forms, since the ripe fruit does not transport well, and once picked does not keep well.

~ These jams from France are among my favourites! ~

Apart from its deliciousness, figs are also an excellent snack packaged with health benefits. Figs are one of the highest plant sources of calcium, and has more fibre, both soluble and insoluble, than any other fruits, which is excellent for cardiovascular health. According to USDA data for the Mission variety, dried figs are richest in fiber, copper, manganese, magnesium, potassium, calcium, and vitamin K, relative to human needs. They have smaller amounts of many other nutrients. Figs have a laxative effect and contain many antioxidants. They are good source of flavonoids and polyphenols. In one study, a 40-gram portion of dried figs (two medium size figs) produced a significant increase in plasma antioxidant capacity.

Though my favourite variety is the Black Mission, there are also others available in the U.S. market:


~ Calimyrna, Kadota, Turkish, Black Mission ~

Calimyrna:
Calimyrna figs ripen to a purpleish blue sometime between October and November. Less sweet and moist than mission. These figs, whose season begins in August, are named for its variety, the California smyrna.

Kadota (Fresh):
Kadota figs, also known as dottato, can be green or white. They have few seeds and can be used for many purposes. They have a wonderful flavour, but a shorter season that ends in late September or early October.

Brown Turkey (Fresh):
These dark brown figs are one of the most abundant varieties in the United States. Their flesh is pinkish amber, and they are sweet, with a juicy pulp. They are available from May through October/November.

Turkish (Dried):
Original smyrna cultivar, they are large, sweet, and light colored.
Turkish figs are primarily used for drying; their season is August to September.

Black Mission (Fresh and Dried):



Black Mission figs have a blackish-purple skin with pinkish flesh. They are the most common and popular variety in the U.S. Introduced to California in 1769 when the San Diego Mission was established, these figs, also known as franciscana, are good for drying. Their season is July to September or October.

Conadria (Dried):
Conadria's season is August through September. They are yellow-green with thin skin and white to red flesh. They are good for eating fresh or making into preserves.

Having said all that, lets FIG out!

An affair with Chanterelles....

I often head to the farmer's market at Copley Square here in Boston, and with a rare find of chanterelles, what is more delightful than experiment with it, and share your fruit of labour with your friends....or should I put it, having your dear friends to be your guinea pigs for your experimental treats....teehee....


I was never a great fan of traditional couscous....the crumbly texture like sable, and the miniscule granules are a challenge for my palate. Couscous or kuskus is a pasta from the Maghreb of Berber origin. It consists of spherical granules made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour. The finished grains are about 1 mm in diameter before cooking. Traditional couscous requires considerable preparation time and is usually steamed. In many places, a more processed quick-cook couscous is available and is particularly valued for its short preparation time.



Roaming around Boston, I have found a few Middle-Eastern markets hidden within Haymarket. It was not difficult to loiter within one of them, the experience was an eye opener....the display of numerous cuts of meats, the delectable collection fruit spreads *figs....hmmm...., and isle after isle of various grains. Out of fields and fields of yellow cousin, I came across this couscous....white like pearls, and in the size of white peppercorns....it was my first introduction to the Israeli Couscous. With my curiosity in food and ingredients, it was not possible for me not to trade for a bag with my pocket change.

Israeli Couscous, also known as maftoul or pearl couscous, is made of hard wheat instead of semolina in traditional couscous, which gives it the white pearlish colour. Israeli couscous is a version of North African Berkukes, introduced by immigrants from various parts of North Africa in the early 1950s, and Levantine Maghrebiyya (from the Maghreb) common in Palestine, Jordan, Syria and Lebanon. Israeli couscous was meant to provide a rice substitute for those immigrants from eastern Arab countries and from Persia, where rice was the staple grain. Unlike North African couscous, it is not semolina at all, but rather a toasted mixture of bulgur and flour.

In order to take in the natural flavour and texture of the couscous, I lightly toasted the Israeli couscous in a saucier with a little bit of olive oil, then boiled it with water and a generous pinch of NaCl. The delicate scent and flavour of wheat, and the al dente texture, make Israeli couscous an excellent palette for pairing with other ingredients. The couscous came out just slightly on the sticky side, due to the leaching of starch from the grain in the process of cooking, maybe a little herb infused oil would loosen it up, as well as a vehicle for adding flavour.

And with a handful of chanterelles ready, I couldn't wait to test out ideas within my imaginations....still working on putting the recipe in writing, so stay tune....

Summer Flavours of Boston....

As a recent resident of Boston whom lacks the passion for this city, the farmer's market at Copley Square is a great escape, twice a week during the summer months.


Though with the limited selections, and prices that can easily top off similar stalls in the Big Apple....in the presence of fresh produce in pristine colours, and the fragrance from the woods that recalls your memories of summer wilderness, it is hardly a challenge for ones' mindset to transform from tiredness towards adventurous, looking forward to the challenge to the upcoming dinner.


The excitement doesn't end there when you have the pleasure to stumble across a store while its proud owner is presenting the rare variety of the mycorrhzial edible fungus....picked from the wild....the Golden Chantrelles, or the Cantharellus.


The chanterelle exists by forming symbiotic associations with plants, thus making it very challenging to cultivate. C. cibarius is the best known species of this genus is the Golden chanterelle, which is orange or yellow, meaty and funnel-shaped. On the lower surface, underneath the smooth cap, it has gill-like ridges that run almost all the way down its stem. It has a fruity smell and a mildly peppery taste, and the gill-like ridges helps with the release of its intense flavour into your dish....though, they also make water a lethal weapon for leaching out the flavours and aromas from the chanterelles. With such delicate structure, this mushroom is best cleaned with a slight moist paper towel, using it to gently dust away the soil.


I couldn't help but admire them closely with my camera....with my mind drifting off thinking of the type of adventures these jewels are destined to head....