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Stone Fruit Lovers Alert: I’m talking
tree ripened fruit, folks. Checking in with Andy at Andy’s Orchard, he
says this is the best quality fruit he can ever remember. Wow –maybe a
benefit of global warming. Expect to see 80 to 90 varieties of peaches
and nectarines, 35 varieties of cherries and 90 varieties of plums. At
his experimental orchard, Andy has now developed white apricots. From
June 17th thru August there will be tastings and tours. Andy
also has the best dried raisins and real extra-large French prunes. Did
you know that stewed |
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prunes are offered as dessert in France –
why not? For info.
www.andysorchard.com (408)
782-7600. Last Sunday Ronny Aliotti dropped my house and right away
noticed a 25-pound box of dried French prunes. “Yo, Ron, I’ll give you
some for the house.” He started eating a bunch and I warned him to slow
down – those babies are powerful. He said they don’t affect him so I
told him to help himself. He ate 8 or 10 on
our way to a barbecue on the far end of Carmel
beach. Wouldn’t you know it, about 3 hours later while helping Carlos
Volpini with his son London’s |
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graduation party (60 or 70 people), there
came a rumble in the jungle. Big question: why are there no bathrooms on
that beach. Ask Ronny.
Sustainable fish alert! Now we
technically have 3 fish markets on the Wharf #2. Monterey Abalone, Royal
Seafood and Monterey Fish Company are all open to the public. What a
variety of fish – including local fish. Also, there is plenty of parking
– check it out. Let’s not forget the Sea Harvest – all fresh folks! |
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Q). Just finished reading your
column! I have a recipe for broccoli rabe wraps.
Where is a local source to buy the rabe? Whole Foods doesn't
carry it. In fact, the clerks hadn't heard of it, but did say they could
probably special order some.They didn't say in what quantity!!
Mary K., Monterey,
Via e-mailA). Sources?
Whole Foods, Nob Hill-Salinas, and Star Market-Salinas, all order
broccoli rabe – also called “rapini”. If the consumer does not see
it on the shelf, they should ask the produce manager for it, by brand
name. Often times it is out of stock on the shelf and product is
available in the back, upon request. Also, they may need to order it
more frequently to ensure it is always |
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available. Ask for ANDY BOY, if you want the
best broccoli rabe. I hope that is helpful. The more consumers we have
requesting it at store level, the more likely they are to carry it. Most
major chains on the west coast have not been willing to carry rapini
because they don’t believe it will sell. I think if it’s priced right
(under $2.49/bunch), it will sell. At $2.99 (Nob Hill price), sales are
slow.
Q). I need a great, tasteful and elegant vegetable side dish to
serve with salmon.
Mook Dogg, Via e-mail
A). I’m not sure how you are
preparing the salmon so you can’t really go wrong with some fresh
spring vegetables, Mooky. Simply steam and drizzle with some extra- |
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virgin olive oil and fresh lemon. Try this
mix: fava beans, peas, baby carrots, asparagus tips, baby artichokes and
fingerling potatoes topped with some sautéed fresh morel mushrooms.
There you go. Q). On your TV
show on Mushrooms, at the end you showed a couple your daughter found at
her doctor's. I have the same mushroom growing in my flower bed by the
water faucet. If you would like them, they are yours.
Mel H., Via e-mail
A). Why thank you very much.
However, I must ask if you have animals? If not, bring them over; if
yes, since animals love to aim at something when they are relieving
themselves, I’ll pass. |
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Q). Dear John, whenever my Sicilian
cousins and friends come back from salmon fishing in Alaska, they always
make a traditional "Sicilian salted salmon" with the salmon they
bring home. Do you have a recipe for this or a source for the salted
salmon?
Phil C. Jr., Via e-mail
A). Okay Phil, let's talk about
salted fish first. We all know that salt has been used as a preservative
for hundreds, if not thousands, of years. In the Mediterranean, salted
anchovies, herring and sardines are very common. When Italian fishermen
from Monterey started to fish for salmon in Alaska, it was a natural for
them to salt their catch. Folks, if you're lucky enough to know one of
these fishermen, see if you can get a taste - it is very good. If you
want to make your own, my brother-in-law Jean (372-2655), would be glad
to share his recipe. As for eating, the best is on pizza or desalted and
served with olive oil, lemon, black pepper and a high ball. Watch out
though if you're concerned about high blood pressure. |
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Q). Can you please tell me why
restaurants on the Monterey Peninsula insist on always referring to
simple shrimp as “prawns"? I am from
the gulf coast and, as you well know, people from the gulf coast know
their shrimp…and what I am being served in our local eateries ain't
prawns! I have had prawns before that were so huge that they rivaled a
small lobster. Is it just that restaurant owners, mangers and chefs
believe that we, the dining public do not know the difference, or that
we will be more inclined to order a dish with huge “prawns?” it really
upsets me when I order prawns and I end up with bay shrimp. Please
help…and please, please, please publish my question. The citizens of the
Monterey Peninsula need to know!
Vince Garcia, Via-email
A). Hey, slow down Vinnie! Nobody is
trying to pull the shrimp over your eyes. This is really simple. On the
east coast they are called shrimp. Here on the west coast larger shrimp
are called prawns and shrimp are small, like bay shrimp. Because size
has nothing to do with it, on the Pacific coast,
shrimp |
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usually means small prawns – to back this up
there is the expression that I love to use for my little nephews, nieces
and grandson – “Hey, you little shrimp!” I have never heard anyone say,
“Hey, you little prawn!” Get it? I hope I cleared it up for you. By the
way, I call Monterey spot prawns “Monterey shrimp” – both are okay.
Q). Here I am in Florida. I found a fish called “Grouper” in the
markets and I wonder if you have any suggestions as to recipes? What
type of wine would accent this fish?
John L., Sarasota, Florida,
Via-emailA).
Grouper is a fabulous fish with great texture and taste that makes
great sandwiches. Any dry white wine will work such as sauvignon blanc
or a dry chenin blanc. Another suggestions would be a nice cold draft
beer – a much better idea in hot, humid weather. Be aware that this very
popular fish is in such short supply in Florida that other fish are
being sold as grouper. |
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