Two years ago, I posted about our peanut butter fruit tree, which had given us a few rather disappointing orange fruit that tasted a bit like peanut butter but wasn’t really anything special.
Fast forward to this week and I’m picking up the eggs from the hens and I notice tons of fruits on the tree. It was getting dark, but I leaned over the fence and picked as much as I could reach.
Back when I was in high school, my mom brought home some big bunch of greens and said the farmer’s market lady told her it was ong choi and easy to cook. With just some oil, garlic, and salt fried in a pan until the leaves are cooked down and you’re done.
She gave it a try and I don’t think I tried it the first time, but my mom loved it. Eventually I realized how amazing it was in both taste and health factor.
When we first moved into the house, me and Mr. Pikko took turns buying trees we wanted or thought were cool. In the end we had a lime, a Meyer lemon, a mountain apple (from my dad), an orange, a jaboticaba, a pomegranate, bananas, and a peanut butter fruit tree.
The reason he bought the peanut butter tree was because Baby Girl can’t eat any nuts due to her being allergic to cashews.
This is Part 1 of my review series on Rosalind Creasy’s Recipes from the Garden
I will start cooking from the book in Part 2. If I don’t do a Part 2, that means I don’t really use the book, which should give you an idea on its functionality.
Eventually, I’ll post the verdict, letting you know my overall opinion of things. First, on to the details!
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