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My first Anona crop

Tara I imagine Gnocchi from this purple (Vitulet?) Potato......

Sweet "Potato " isn't a potato at all.....

@drumstick diva this is for you! Read this http://www.raisingmiro.com/2012/04/23/4000-types-of-potatoes-in-peru/

I would love to taste this wonderful varieties! What is the preferred culinary usage for each variety?

Tara This for you https://en.m.wikipedia.org/wiki/Fennel The parsley root is the root of the parsley plant Petroselinum crispum It look like a parsnip, but it isn't. Kohlrabi https://en.m.wikipedia.org/wiki/Kohlrabi And if I can find it, I use Celery root too!

Indeed! When the winter start (ouer winter! Tara it is barley your summer, :lau, average of 12-15C° and maby 1 or 2 times subzero temp and no snow ofcors! ) I start making soups I love lentils soup and dry yellow peas soup!

Tara this is done by your inspiration! Wonderful beef, and ox tail with vegetables soup for Shabat dinner Beef muscle Oxtail Beef marrow bones Onions Leeks Carrots Colorby Fennel Parsly root Zucchini, Celery First try!

Don't worry to much! Nothing realy happens if a mistake have been made, it is somthing of believe, and tradion, at least from my part! My Dearest wife eat everything, she came from a less religious family, so we have an agreement that nothing non cosher enters ouer citchen but outside...

Slowly?!

Tha basic: Mammals : only ruminant with split hooves - need to be slaughtered in a special way, and need to be salted with cosher salt to get rid of blood. Birds- only the one that there is a tradition of enthing : chickens, water fowels, turkeys, pigeon, dove, Guineafowl, pheasant, quail...

Bresse is a chiken and it is cosher, and I know that it has blue shanks, it is the symbol of French poultry! It has the colors of the French Tricolor! Red comb, white body and blue shsnks And it is caponized too. So more tender meat. You said Bresse and what about the Dong tao breed? :lau...

Tara , I meant COMERSIAL canned! Your salmon is perfect and 100% cosher! I WOULD LOVE TO TASTE IT! we never And I mean NEVER get fresh wild pacific Salmons from any kind! The only fresh salmon here is the Norwegian cultivated ones. But we have some other grate feash here! I can see your salmon...

Tara nothing canned , exept Tuna fish or Anchovies, for me! Ox tail is very common here, I can find at in my Butcher every time. We now cannot find the entire chicken (with the gut legs and head that is ) Because the low don't allow it, but in the past it was allowed , and I remember my...

We are souther then you, so I think it is also right for us! :)

TARA I was in an Arab authentic market and look what I have found for 3 $. I now have to buy a heard! :lau

And what about beef tail? Aka oxtail ? https://en.m.wikipedia.org/wiki/Oxtail https://en.m.wikipedia.org/wiki/Coda_alla_vaccinara

And what about beef tail? Aka oxtail ? https://en.m.wikipedia.org/wiki/Oxtail https://en.m.wikipedia.org/wiki/Coda_alla_vaccinara

The cheek meat is wonderful! See this one http://www.taste.com.au/recipes/slow-cooker-beef-cheeks-red-wine/e582c886-1874-4054-bf31-c76c6269d838

We grill it, I love it very much. Do you use the head meat? tongue? In beef and lambs that it. Some here eats the brain , and do some nice dishes of it, but I don't because the concern of CJD.