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sesami seeds On a hot 'n' sticky day, what could be more appealing than a cool,color-me-skinny salad featuring thin cuts of spicy radish, crunchycarrot and seedless cukes? Dressed in tartly sweet vinaigrette with a flourish of nuttyroasted sesame seeds, this is the diva version of sunomono,a Japanese vinegary salad served as a starter or condiment at yourfavorite sushi bar. Cucumbers star in this cool dish. Go for seedless cukes, alsoreferred to as European or hothouse cucumbers. Gracing the grocer'sshelves sleekly wrapped in plastic, they are perfect to carry alongjust about anywhere - to brandish boldly in the face of thosehotter 'n hades Florida summer days. And because the plastic replaces that pesky wax coating, there's noneed to peel these beauties. Just grab a sharp knife and give thema quick, never-too-thin slice. Thanks to the sushi craze, roasted sesame seeds are availablewherever prepared sushi or sushi fixings are sold at the localsupermarket. For entertaining, black sesame seeds, found in Asianmarkets, give your presentation an edge.
2008-06-05 10:14:31

ajwan seeds NEW DELHI: Wholesale jeera prices fell sharply by Rs 100 perquintal in the national capital on Tuesday on fresh arrivals fromproducing regions.Jeera common and dollar also eased by Rs.100 each at Rs.10,000-10,500 and Rs.10,500-10,600 per quintal respectively on fresharrivals from Rajasthan and Gujarat.Elsewhere, in steady wholesale kirana market here, cloves and poppyseed declined by Rs.10 to Rs 20 per kg on restricted buyingsupport.Cloves shed Rs.10 at Rs.235-290 per kg. Poppy seed varieties suchas Turkey, MP-RAJ and UP were traded lower by Rs.20 each at Rs.475,Rs.480-550 and Rs.430-440 per kg respectively. Market men said sluggish demand against adequate stocks positionattributed to fall in select spices. Lower advices from producingregions and off-marriage season too had negative impact on themarket sentiment, they said.Following were today's quotations (in Rs per quintal):Ajwain 4,200-8,000 Black pepper common 14,900-15,200 Betelnut (kg)95-110, cardamom brown (Jhundiwali) 15,000-15,100 and cardamombrown (Kanchicut) 16,500-20,000.
2008-06-05 10:14:22

safflower seeds I could hardly wait to see what the first Earthly Delights gardenpickup would include. I could see stalks of rosy red rhubarbsticking out of the top, and a peek inside the bag revealed a bigfluffy head of purplish-red lettuce.Hiding under that was a lovely little package of blossoms: thebluest blue borage blossoms, snippets of yellow blossoms frommustard plants having bolted, the periwinkle topknots of somechives, and a few red orach leaves for good measure.There was another head of lovely crisp lettuce, one long, lonelygreen onion and three darling radishes and an apology for the slimharvest. Gardener Casey O'Leary included a weekly checklist of the goodies,her notes about them, why they are good for you, and suggestionsfor preparing them.The greens are particularly abundant early in the season, and aresaid to cleanse the blood, supposedly a good thing for the bodyanytime, but especially important after a long winter without freshvegetables.I set to work rinsing the heads of lettuce in a bath of cold water.They were so crisp, so fresh, they even smelled good. When was thelast time you smelled a head of lettuce? I used the entire head of the red lettuce, plus the heart of thebutter lettuce, to make a salad to go with a grilled steak. I savedthe remaining lettuce leaves for sandwiches during the week.I tossed the lettuce with the blossoms and the red orach leaves andcaught myself grinning as I dressed it all with a dash of rice winevinegar, some safflower oil, sea salt and fresh ground pepper. I used the safflower oil because it has very little flavor andwouldn't compete with the delicate freshness of the greens. Dittothe rice wine vinegar.There were three of us for dinner that night. We all had hugehelpings of salad. Still, there were a couple handfuls left over,so I refrigerated it, and had it for breakfast the next day with afresh splash of rice vinegar and another dash of salt and pepper.Yesirree, breakfast of champions. Yum.The red orach was so pretty in the salad; I went out and plantedsome in a little bare spot near my steps. (I had a packet of seedsI should have planted last year). My husband was thrilled to discover Casey had included three (count'em! THREE!) small bundles of greens: two kinds of mustard greensand one of young collards. He would have been happier with a dozenbunches but it's early in the season.He laid the greens out on the cutting board, gave them a couple ofwhacks, and proceeded to saut them up with a dash of olive oil(less than a tablespoon), and the long, lonely green onion choppedinto the pan as well. There weren't quite 3 cups of fresh greens, so we added severallarge handfuls of just washed, store-bought spinach.The water left clinging to the greens and the spinach is just rightfor sauting the whole batch. I heard several exclamations from thekitchen as he sampled his culinary masterpiece, "Oh man! Wow!" Inhis own words, "They are killer." Marianne Newcomer is a member of the Earthly Delights communitysupported agriculture program in Boise. She writes a weekly journalfor IdahoStatesman.com about what she receives in her share.
2008-06-05 15:14:06