Entirely edible, pickle-able, and marmalade-able, the finger lime has seen some culinary success down under in the last decade. Each globe of the finger lime’s “caviar” is actually a vesicle filled with juice. And that sounds kind of strange up until you realize how well this would work as a topping for fruit salad, frozen yogurt, certain cocktails… Australia, how do you feel about exporting samples to a certain set of citrus-starved New Yorkers? —MN
Citrus australasica aka Australian Finger Lime and Caviar Lime.
I managed to get a couple of these last year at a Dean & DeLuca store, probably the one in SoHo. They’re expensive, but do make a great topping for just about anything. Unfortunately I don’t remember when they’re in season.
Anonymous asked: you should start up your wordpress again, I truly loved reading your posts about your work and Pratt Institute. I hope all is well for you and that things are getting better. I'm very sorry about the fire and the loss of your hard work.
Thanks, I’ll consider doing that. Lately I’ve been posting similar content on mwissig.tumblr.com.
glamourzombie asked: The tradition of eating "cañamones" is slowly decaying and they are now bird food (like, really), but the quality for bird food and human consumption is very different. It is in such a state of decay that I just asked my boyfriend about them and he doesn't know them - and he's from my city! They are super healthy though: a handful of them covers the protein and fatty acid needs for an adult. Sorry if the messages were annoying, but I just really like what you're doing! haha
I don’t have either listed, but I do have Lupinus luteus, which should have been Lupinus albus because I think it is more common, but at the time I couldn’t find any pictures of them raw. My only entry for hemp at the moment is just an old picture of Cannabis sativa, from before I started to organize the blog better, so I should revisit it from a more food-related angle in the future. Thanks for the information!
glamourzombie asked: This blog is really fantastic, I am so so happy I discovered it! It motivated me to think about a few Spanish "rarities" too. I don't know if you have posted them already, but I hope I can contribute! First, what I call "altramuces" (Lupinus albus). We eat them cooked as snacks. I haven't had many of those, but they are quite popular in some regions (the south especially). Another thing are the "cañamones", tiny hemp seeds that we eat toasted (and are delicious and salty) (continues)
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decastromaia asked: This is not really a question, just wanted to say that this is an amazing blog. I've always been fascinated by tropical crops, and you just made my day. A couple of suggestions: have you covered bambara groundnuts or other African groundnuts? Most are quite tasty, and an important part of sub-saharan diets... What about Syrian desert truffles (kemeh)? I love those! Cheers, and keep up the good work.