Good day, chefs. Carly from Orlando wrote us about her monster banana tree, which brings new meaning to the idea of a flourishing plant.
My dad gave us this banana plant a year and a half ago (it was only ~2 feet tall at the time) and now we finally have bananas! We have two bunches growing currently. Once we harvest these, we’ll cut down the two tall stems and leave a couple of the suckers (you’ll notice a couple small stems at the base of the plant) that will produce the next bananas.
I see lots of smoothies, banana bread, and pancakes in our future! Luckily the bananas are supposed to ripen from the top down so we shouldn’t have hundreds of ripe bananas at once (fingers crossed).
(I’m envisioning a Cuisinart banana daiquiri festival…)
Bryant Terry's Warm Butter Bean Salad with Roasted Bell Peppers
Click here for the link to this luscious plate from James Beard award-winning Terry's new book.
This is a very good read: How Bryant Terry Is Decolonizing Vegan Cooking.
Vegetables reign supreme inBryant Terry’s world. In his new cookbook, Vegetable Kingdom: The Abundant World of Vegan Recipes,the James Beard Award-winning chef and author presents a collection of 150 recipes in which vegetables are the unabashed stars of the table, not thepaltry side dishes.
Carole in Mexico City send us this photo from her daily walk…
A new way to recycle tires
Lift Every Voice
(this will also lift your spirits)