Tag Archives: unusual

Blue Foot Mushrooms!

So these exist and I’ve decided to share. I don’t know if they’re worth seeking out if they’re not easily found in your area but if you’re a junkie for new food experiences, this might find its way onto your bucket list.


Bluets or blue foot mushrooms are more blue the fresher they are. These took a while to get to me from Canada but they’re still beautiful (apologies for the quality of the photo… I was overeager to eat them.) These are milder than some other mushrooms and less likely to create an adverse reaction the first time you try them (unlike morels or lobster mushrooms which can cause mild gastric upset the first time they’re eaten.) These are sometimes cultivated but mine are foraged from a friend’s place in Ottowa. I don’t know how to tell these ‘shrooms from the dangerous kinds so I’ll just thank my friend who sent them along for educational purposes and admit that I ate them sauteed with Earth Balance butter, salt and pepper in a wrap with apple, spinach and ‘gouda’ and it was AMAZING! They do lose their blue color when cooked but maintain a beautiful meaty texture and earthy savory flavor.

This is Christie, signing off!

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Adventures in Fruit: Rose Apples!

Winter feels like fall in Florida… well, kind of like fall. We’re getting some lovely apples from the North and I’m about to share a special one with you: mountain rose apples. These apples don’t seem like much special until you cut them open: PINK!


These apples are crisp and sweet in flavor like a Fuji apple but with the skin texture of a golden delicious apple. Personally I’m a fan of royal gala apples but these are great for making pink apple cobbler or applesauce. They’re really spectacular. I hope you find some at your market!

This is Christie, signing off!

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Adventures in Fruit: Finger Limes

Finger limes are also known as citrus caviar. They’re appropriately named in both regards: they’re finger sized, finger shaped and contain little beads of citrus lime action.

They’re great for use in drinks, in soups or over any food that would benefit from a splash of lime in a unique format.

The last thing I made with these was some chipotle lime quinoa. The advantage of using citrus caviar was that the first thing I tasted when I put the quinoa in my mouth was savory spicy chipotle and as I began to chew the quinoa I got the nutty quinoa and zesty lime. It was definitely an evolution of flavor that you can’t get from ordinary lime.

I hope you find these at your local market!

This is Christie, signing off!

P.S. This is the LAST day to make an entry to our giveaway for 4 tins of Muir Glen organic tomatoes. We will name winners later today and need your mailing address by midnight this Sunday.

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