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alaches/Halachas/Anoda cristata recipes

That does sound like a tasty dish, but I am specifically interested in this green/herb/weed I have in my fridge and how to get the most out of it.

the recipes I found for Hilachas had no greens like halachas in them.

Sep 25, 2012
wdedalus in Home Cooking

alaches/Halachas/Anoda cristata recipes

Hi All,
I bought some of this green at a farmers market at the SE corner of Morning Side Park in NYC. The vendor told me about a soup made with it, recipe roughly thus:

saute green beans and onions 10-15 min.
Add alaches and zuccini, cook 10-15 min

I can see a variety of ways to interpret this, but could not find anything online, for any of the above spellings.

Anyone cooked with this green and had results worth sharing?

thanks
Dedalus

Sep 24, 2012
wdedalus in Home Cooking

Freezing vs canning

Rainey, I can't remember definitively, but what I do remember: my roommate bought a bunch of tomatoes at a farmers market and decided to prepare them for jarring. he had a recipe (perhaps from "putting food by" which we had in the house) that I THINK involved cooking them, but at least it involved running them through a mill. When he was done, he had one quart jar of tomato sauce. I was discouraged that such an abundance of tomatoes would condense so. But months later when we opened it and made a simple sauce (either from M Hazan or A Waters) I was grateful he had gone through all that trouble.

Aug 27, 2011
wdedalus in Home Cooking

Freezing vs canning

so far, no one with experience with both methods has answered the taste/texture issue? I've had canned tomatoes (once) that were AMAZING and fresh tasting in January. No experience with frozen, but My sense is freezing veggies can destroy cell membranes and therefore texture. of course, cooked, canned tomatoes have had their cell membranes affected as well....

Aug 27, 2011
wdedalus in Home Cooking