Viet Herb Totes are Back in Stock!
+ How to harvest lemongrass + Makrut limes and final call for tomatoes
Hello everyone,
Now that I’m writing to you mostly once a week, I aim to provide information that values your time and contributions. Before we get to the totes, let’s talk gardening and cooking!
After my post on growing lemongrass, Diane suggested that I share how to harvest it. I headed to my garden this morning made this video for her and you.
While I was in the garden, I also harvest the last of the tomatoes for a final 2023 batch of green cherry tomatoes and and lemongrass pickle. (I ate the ripe orange ones!) Our makrut lime tree is putting out so much fruit that I’m going to gift them to Pim Techamuanvivit, a Thai chef friend and restaurateur in San Francisco. You can wash your hair with the limes (cut one in half and rub it on; a little goes a long way). Or, infuse vodka with makrut.
Good Eats this Week
Emily, a PTFS subscriber, made the gingery noodles with carrot and scallion. To add protein and texture, she added 1 cup of thawed, shelled edamame (green soybeans) and doubled the sauce ingredients. Edamame needs lots of flavor so upping the sauce was a smart move. She used Trader Joe’s linguine like I did in the ginger noodles recipe posted a few weeks back.
At my house, we’ve been eating up dishes from Ever-Green Vietnamese — the Fast Vegetarian Pho for lunch and the Bo-Kho Mushroom and White bean stew (with baguette and then with fonio, a tiny, fluffy West African ancient grain that cooks in 5 minutes).
If you’ve enjoyed those recipes and others from the book, please leave a positive review at Amazon. Each one matters so much. Thank you!
For date night, we went to Mentone and ordered mostly vegetables. The braised cabbage had copious amounts of brown butter, which we wiped up with that lofty focaccia (it wasn’t listed on the menu but you can just order a side of it for $5).
Viet Herb Totes are Back!
After many people lobbied for more Viet herb totes, I did a rush reorder. The shipment just arrived on Halloween!
PTFS subscribers get first dibs! When you go to the online shop, you’ll notice the following:
NEW! There is a tote + signed book bundle.
The tote price went up slightly due to procurement cost increasing. You’ll see them for $28.00 each (they were $26.50 before).
PTFS paid subscribers receive a “thank you” $5 discount off of each item purchased. The discount code is below beyond the paywall.
If you’re not already a premium paid subscriber, consider upgrading. Saving on your purchase is just one of the many benefits. You’ll also have access to the full recipe archive (no paywall will stand between us), opportunities for premium subscribers only, and priority on many other levels. You will also have my unending appreciation.