"Cuostralee" heirloom tomato from last year’s harvest
I didn’t get a chance to weigh it but it must have been about a half-pound in weight and 5 inches in diameter. The amazing thing is the amount of flesh on the ‘mater – the whole center section is solid. What I liked about it was the pretty design that the seed pockets made.
Continue reading Chicken Quesadilla, Fresh Salsa, Roasted Stuffed Bell Peppers
First of all, let me say, “hello” to all of you whom Annie and I met at the Kumar garden on the Going Native Garden Tour! It was a real pleasure talking with you about one of my other passions, California native plants. I hope the experience was as educational and enjoyable for you as it was for me!
Spring is a wonderful time of year for gardeners. The weather begins to warm up, the sun stays up later, and new life springs forth. All over, the stores are starting to sell vegetable starts to people who have been dreaming of garden-fresh summer vegetables all winter long. And what is the top selling plant? It has got to be the tomato.
So, you’ve come home with one or two (or ten!) small tomato plants. Now what? How do you ensure you will have a bumper crop of tasty tomatoes? Continue reading Annie’s Top Five Tomato Growing Tips
Sequa squash.
Otherwise known by its Latin name Luffa Acutangula, Loofah Squash, Chinese Okra, or a myriad other names all over the world. When raised to maturity, it can be dried and used as a body scrub. But if harvested when still young, its flesh is sweet and can be used as a vegetable in many different, delicious ways.
Continue reading Stir-Fried Sequa
One Sunday, we were trying to figure out where to go with a couple of friends for lunch. They love sushi. They go out probably once a week to get it. We like our sushi too, just not as often. The hard part, though, is finding a sushi place open for lunch on Sunday. We ended up picking Kamakura Japanese Restaurant in Los Gatos .
It took us a while to find parking – who knew Los Gatos was so crowded on Sunday afternoon? When we got there, the restaurant was busy, but we were able to find a table. Unfortunately, the service was quite slow.
Normally, I’d go for nigiri, but I wasn’t feeling like it today. So I got the “Golf Roll” – unagi, ebi, maguro, and avocado wrapped inside-out and then topped with tobiko. Ehh. It sounded good but I thought it was sloppily presented and really not that great tasting.
Tai, hamachi, maguro and sake sashimi. Decent, with the hamachi coming out as the best.
Overall I’d say it was overpriced for just standard or even sub-par sushi fare. Typical for Los Gatos eats in general, IMO.
Kamakura Japanese Restaurant
135 N Santa Cruz Ave
Los Gatos, CA 95030
(408) 395-6650
Aloha, Nate