I've gotten along without these for awhile, but I'd really like to get some. Does anyone know where I can find them in ballard? I'm guessing HTmarket might have them if I can't find them here. Does anyone know? I also might be motivated to leave ballard if I can get them super cheap somewhere (without going much further than HTmarket). I've got a carton of coconut milk that is itching to go bad if I don't make some amazing soup today or tomorrow.
kaffir lime leaves?(18 posts)
I'm sure I've seen them at HT, but maybe give Ballard Market a call and ask them before driving further.
I cannot recall whether I saw them at Ballard Market. The last time I bought them it was at Metropolitan Market (lower Queen Anne).
What is HT?
I have bought them at Central Market so you could probably ask Ballard to get some for you if they are not at the store. They were frozen when I bought them because they were not in season but frozen was just the same as fresh in terms of texture and quality. They did not degrade when thawed; they were just like regular leaves.
phoo - oh yum - recipe please?
HT Market is in the Oaktree Center at about the 100th block of Aurora. It's a big store with a great selection of Asian and Mexican/Central American ingredients. Kind of an Uwajimaya but less fancy.
lillybelle: good tip! I would never think to look in the freezer.
Lots of good suggestions where to get them. Perhaps I'll do a run at HT soon.
Pdaddymom: I did not get the kaffir lime leaves in time, so I'll have to use them in the future. For now, the soup is shaping up nicely. So far, I've done this:
Coconut milk (the stuff in the carton for drinking is cheaper, but use unsweetened. I am having to compensate for the "original" which tastes awful coming out of the box.)
chicken broth and 1 can coconut milk (in part to compensate for the awful "original" milk. It was pretty sweet.)
cod (because there's not enough shrimp)
Oh, I may add fresh basil leaves at the finish.
It's possible I could add other stuff, but it would just be tweaking. So far it is very tasty.
BTW, I recently picked some up at HT. They were in the produce section in a small shrink wrapped tray. It's quite stunning the array of frozen leaves they had (Pepper, horseradish, banana, bitter melon to name just a few), but these were fresh. They were spelled "keifer" in case you don't recognize them.
There was a much better price on them at the HMart, but that place is very far away (but I did not have to drive!). They also have a super nice selection of very thinly sliced beef and pork.
I will definitely have to get up to HT. thanks for the info.
That soup sounds delicious.
Have you ever thought of growing your own, phoo? I've seen them at Swanson's in the past. You can grow one indoors in a sunny (S/W exposure) window. I grew a Meyer lemon for years before the scale insects won the battle. Every year I put it outside from June-September. When the lime blooms, the fragrance is heavenly.
Wow, it has never occurred to me to grow my own. That would be awesome, although I have managed to kill a poinsettia, so I am not sure I should have another plant in my hands. This place doesn't have much for sunny windows. The southern exposure is covered by a very dense tree so that side actually lets in less heat and light than the northern exposure. There is a very small west window with a also some foliage and a house around it. That's the one I've attempted to put my poinsettia near, but it has sadly curled up and died.
Anyone want a half-bald poinsettia? ;)
More soups tomorrow, though no asian-inspired soups.
It might have been too cold for your poinsettia, so don't blame yourself. I have a relatively green thumb but all my poinsettias end up bald and sad, too. Lime might have the same issue, and almost certainly needs more light than it sounds like you have. But other houseplants could do well for you. Don't give up!
We had miso soup with chicken, tofu and udon noodles for dinner tonight.
Too cold? It was inside and I recently turned on the heat, so it is 60-70 in here. I am glad to hear it is at least a somewhat difficult plant. I wouldn't mind getting some Mother in Law Tongue. Freddy's recently had some plants on sale, but none were labelled.
That sounds like a really delicious dinner! mmm, udon.
I am doing another cooking day. I am making moussaka from this slow cooker book with recipes that are delicious but obviously not tested on a crockpot. They cook nearly all ingredients first and add too much liquid. Just the same, the ideas are great.
Tomorrow I'll also make a "stuffed green pepper soup," and a leek/parnsip/garbanzo bean bisque.
Poinsettias are tropical. They can't last long under 50F, and they prefer to be much warmer. We keep our heat at 60F at night, sometimes warmer. But it is an old, drafty house. If I feel a little chilly even with the heat on I bet a tropical plant is shivering. They are supposedly hardy in our climate (zone 9-11) but I doubt a plant would do well outdoors here.
...If pointsettias are tropical, why are they associated with Christmas in this hemisphere? Just because they have red leaves? I do leave my heat on 60 at night, but that is hardly tropical.
phoo - this is from wikipedia: The plant's association with Christmas began in 16th century Mexico, where legend tells of a young girl who was too poor to provide a gift for the celebration of Jesus' birthday. The tale goes that the child was inspired by an angel to gather weeds from the roadside and place them in front of the church altar. Crimson "blossoms" sprouted from the weeds and became beautiful poinsettias.
From the 17th century, Franciscan friars in Mexico included the plants in their Christmas celebrations. The star-shaped leaf pattern is said to symbolize the Star of Bethlehem, and the red color represents the blood sacrifice through the crucifixion of Jesus.
BTW, Territorial Seed Co. carries Kaffir Lime plants
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