A hundred years ago, oranges were a rare treat in Northern climes like ours. They might show up as a special gift in a Christmas stocking, but were not a common food for most people. Today, they are ubiquitous. Because oranges are available year-round, we rarely think of them as having a season. However, oranges […]
Persimmons should come with a warning label. They are an inviting fruit, acorn-shaped, vaguely resembling a tomato with a cheerful orange color. They look like they should taste wonderful. Don’t be fooled by this beguiling façade. A less-than-ripe persimmon is horribly astringent due to tannins in the fruit that dissipate as it ripens. This is […]
If you lived in Juneau in the 1980’s, you’ll remember Le Petit Paris bakery. Its proprietor, Tom Loatman, made perhaps the best croissants on the West Coast. He insisted on using only French butter in his baking. Occasionally he would run short on imported butter, and come to our shop to get organic butter. I […]
People are always looking for “the next new thing.” When it comes to food, “the next new thing” is often something very old that has been rediscovered. Consider the pomegranate. This ancient fruit has recently become a culinary media darling. Not only the fruit itself, but pomegranate juices, teas and concentrates have taken the market […]
A few weeks ago I wrote about apples and the excitement attending the arrival of the new crop. With all the hoopla about apples, it is easy to overlook other fall fruits. One victim of this neglect is the pear. Few fruits are as underappreciated, being forced to share the spotlight with such a glamorous […]
