guava

special soda edition: cheerwine and ramune

skyr

skyr! i was so excited about this because i saw it on "bizarre foods, iceland". tried it with milk and sugar like andrew zimmern (ok, he used cream, but they were out in the cafeteria). and i tasted like ... plain yogurt. it's supposed to be made in a cheeselike manner, but there's no way i could have told the difference between this and yogurt. maybe it wasn't authentic? or maybe their beginnings are basically the same? a small mystery for you and me.

cherimoya

mexicola avocado

this one was a winner. it's a small, very thin-skinned avocado. the skin is so thin the girl at the farmer's market said you could eat it. i wouldn't recommend that - has an odd flavor that struck me as bad. tart, maybe? imagine the taste contrast between skin and fruit in plums or kumquats, but not delicious.



but the avocado flesh was good. it tastes more like it came off a tree than your usual buttery avocado. slightly more fruity. and it was so creamy. it made the best avocado on toast. it spread out easily like peanut butter, and was great with sea salt and semi-grainy bread.

chicory endive

black radish

black radishes are one of my food goals for this project. i've been seeing them a lot in fancy food articles. don't think these are the same as the gigantic european ones they mention in the articles, but they were close enough to try.
in a word, they're woody. too firm for the salad i tried them in raw (see next post). and not as flavorful as an everyday radish.

they were really interesting cooked, though. tried just the radish part from this recipe: http://www.saveur.com/article/Recipes/Duck-Foie-Gras-in-Classic-Apicius-Style-in-Sweet-and-Sour-Sauce-with-Black-Radish-Confit it brought out a cabbage flavor in the radishes. kind of like chewy warm coleslaw in a sticky sweet sauce. i don't even know how to describe it. different, but not bad. i kept eating pieces trying to come up with a description. it was a little like that sweet broccoli salad with bacon and raisins they have (had?) at souplantation.

black radish confit: