Quoting Carol Shenkenberger to Jim Weller <=-

lately we have shifted diet, Don and I both, to more
'vegetarian' frequency. We didn't do it for any special
reason, just worked out that way as we got older.

We too are gradually eating less meat, but usually just smaller
portions and not totally vegetarian meals. Most soups and bean
dishes taste better with at least a little meat, animal fat and
meat based stock.

LOL on the poor radishes bolting. I suspect your longer days in
summer cause it.

They never did before. But this summer was hotter than normal for
weeks on end. Radishes thrive in temperatures around 55-65 F and
this year July and August were consistently in the 75-85 F range.
I suspect that was the reason.

At least the leaves and flowers were tasty. so it wasn't a total
loss.

And we started buying daikon on a regular basis and used it in
salads and all sorts of other dishes, not just Chinese and Japanese
ones.

Radish season is long over so I'm posting a lot of fall vegetable
recipes now, especially squash and pumpkin ones.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pumpkin Halvah
Categories: Indian, Desserts
Yield: 8 Servings

1 lb Prepared Squash Or Pumpkin
1 lb Brown Sugar
5 oz Milk
2 oz Butter
2 oz Slivered blanched Almonds
8 Bruised Cardamom Seeds
1/2 ts Nutmeg

Peel, remove seeds, scrape seed cavity, and grate the squash.
Weigh out 1 lb. Dry it out in a heavy pan.

Add sugar to the squash. Stir and cook until stiff, then moisten with
milk and butter: cook until it leaves the pan. Add almonds, cardamom
seeds, and nutmeg.

Turn out into buttered ovenproof dish, smooth with spatula, heat in
moderate oven for 10 minutes and serve.

Indian Cookery by Daramjit Singh

MMMMM


Cheers

Jim


... Sugar is in fact a vegetable.

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