Up Wind

2014 Prep

I am preparing to go to Thailand. I have lists and even a list of lists. I have packing lists, lists of paperwork to duplicate, lists of people to contact, letters to write, and files to transfer to the laptop. Oy.

But there are other preparations I have to make. They may be more important. I must slow down, remember the Thai manners, the cool heart – jai yen, slow, controlled not too excited. I have to remember to slow and greet people properly, the smile and the ability to let things roll off my back with a smile on my face. It is not just smiling that I need to do, but the smile state of mind.

The idea that desire is the root of suffering, that grasping creates disappointment, is at the heart of this change. It is a part of Buddhist philosophy but, it is so widely accepted and implemented in Thailand , that you have to succumb or find yourself swimming upstream. I no longer can swim upstream for months at a time. I have to smile, go with the flow, allow the troubles, the hurry, frowns, worries, to flow away, to touch perhaps but never stick. I have to learn to “mai pen rai” . To activate the phrase “its not a problem or worry” you have to make it a verb.

I have a huge agenda. It is work. It is too much. It would be good if I could get it all done. It is almost certainly undoable.  An agenda like this can add an off flavor to everything. It can prevent months of work from being productive, too much stress on doneness not enough flex to contemplate, think, digest,,,. I have to start by doing “mai pen rai” by turning off the worries and allowing the future to come. You can only swim upstream so long.

I  have to even stop my little social concerns. Did I fail to slow down and say Sawasdii, did I remember to call them “elder”, was I polite enough. I have to do this because really the first politeness in Thailand is to mai pen rai. It is a necessity like air. When you do this, the little stuff comes easy, and the hard stuff is easier.

 

Downwind

Down Wind

In t988-1989 I spent 10 months in Thailand with a Fulbright Senior Research Grant documenting Traditiona Thai Pottery from the point of view of an artist.
Twenty four years downwind of this event I can see some of the positive effects of this fruitful grant.

1. Potters in the western world know that Thai pottery exists. People run tours of Thai potteries. People visit and work at potteries in Thailand. Most notable of the people who have worked in Thailand at least in my eyes is Daniel Johnston. I can’t take much credit for it in any direct way but I was at least partly involved. Daniel was an apprentice of Mark Hewitt. Mark was aware of Thai pottery before I went to Thailand but I believe my video, articles and slide shows helped him to suggest to Daniel that he go to Thailand to learn to coil throw.
He suggested that Daniel contact Louise Cort, now curator of Asian Ceramics at the Freer gallery of the Smithsonian. Louise, a real expert on Thai pottery would probably have found the pottery at Phon Bok without me. But she contacted me a few weeks before I left and arrive a few weeks after asking for some leads to potteries. Phon Bok was on my list of pottery making villages, and that is where Daniel went at Louise’s suggestion. My list of suggestion to Louise turned into my 38 page booklet on Thai potteries that many people have used to find pots on their travels.

Kurt Weiser’s trip to Thailand during our stay was instrumental in his imagery. In some ways pottery was just part of the lure, but I also think the near magical or “Disneyland”® (trademark of Walt Disney) aspect of  Dankwean Village and the “Oz” quality of Muang Kung along with the temples and lush tropical scenary played a part in the development of his work. He mentions this trip frequently in talks on his work.

Also on the list is the work of Rosie Wynkoop. She also visited us in Thailand and her work makes me wonder if she is not influenced by Thai temples and perhaps Bencharong ceramics.

The effect that I am most proud of is the survival of mortar making in Ubon Ratchatani. Stoneware mortars are critical in Thai cooking. You need them for grinding spices, but they are perhaps most important in bruising papaya for som tam, green papaya salad most common in the Northeast. Visiting Ubon in 1989 I was asked what they could do to lower the temperature needed to produce vitreous pottery. Ubon did not seem to have a close supply of feldspar, glass frit in clay is hard to manage, I already had a bad experience using waste oil. It was a difficult problem.
What they really wanted was a hard surface. I suggested that they salt the kiln, throw 20 pounds of salt into the firebox near the top end of the firing, and it would volatilize and create a glaze on the pottery.
They thought I was crazy. “Salt does not burn” they told me and proceeded to ignore my idea. Perhaps it is a fault, but I usually do not argue with people unwilling to take my advice or suggestions, so I let it go. A few weeks later an engineer and I were talking back in Dankwean Village and he asked if I had any ideas about what they could do in Ubon. I told him, and he told them.
Sometime after returning to the US I began seeing mortars, clearly made with Ubon Clay and with Ubons smooth rim on the inside of the form, that had obvious salt glaze on them. Ubon has since nearly monopolized on clay mortar production. I feel like I had a positive impact on many peoples livelyhood and lives.

Green Curry Paste เครื่องแกงเขียวหวาน and Curry และแกง

Sweet Green CurryI am getting ready to make some Green Curry Paste แกงเขียวหวาน . I do not have much galanga to harvest but might harvest it all and use it up. After I return from Thailand maybe I can get some fresh from Houston. Making your own curry paste is not something you should do at the last minute. It is very time consuming. In a mortar it requires lots of work. Start it no later than noon the day you are serving. Generally I try and make it the day before. I store it tightly sealed in the fridge. It is great for a few weeks, after a few months it is no better than the store bought paste. The more ingredients that you can get fresh, the better, but it could be made from dry except for the basil and peppers.
The recipe I have been using for years is:

  • 3 pieces dry galanga or equivalent Fresh or frozen (3 inches??) ข่า
  • 1 teaspoon dry lesser ginger กระชาย (Also available frozen)
  • 2 corriander roots รากผักชี (cilantro)  Sometimes you can by fresh cilantro with roots attached
  • 1 teaspoon caraway seeds เมล็ดยี่หร่า (this really adds character to this)
  • 1 teaspoon coriander seeds เมล็ดผักชี
  • 4 whole cloves กานพลู
  • 1 nutmeg pod ลูกจันทน์เทศ (everyone should buy nutmeg whole and grate it when needed)
  • 2 stalks lemon grass minced as fine as you can.  ตะไคร้
  • 12 black pepper corns พริกไทย (unless you have fresh)
  • 2 T shallots หอม
  • 2 T garlic กระเทียม
  • 1 t shrimp paste กะปิ (keeps years out of the fridge)
  • 1 t kaffir lime zest ผิวมะกรูด (freezes well, you can sub regular lime zest)
  • 8 whole green serrano chillies พริก เขียว (If you want less heat substitute a strong flavored but less hot chilli like mild poblano, but it takes a little more to get the flavor.)
  • 4 t vegetable oil น้ำมัน (this can be coconut, olive or whatever) Don’t worry about the taste, its gonna be covered.
  • I hav  in the past added basil to the paste but put it into the curry. It still needs fresh basil leaves at the end. I would leave this out. 1/2 Cup fresh basil leaves โหระพ
  • also some recipes call for fresh coriander ( why not) 1/4 cup ผักชี
  • 1t salt (OK to omit if you are going to use this fresh, if you are going to store this, include it)

The best way to get this all into a fine paste seems to be to:

  • Break up the nutmeg into small chunks, and if dry the break the galanga into pieces first.
  • Take the dry stuff and grind it in a blender, coffee grinder or mortar and pestle.
  • Peel the outside tougher green leaves off the lemon grass. As a group tie them in a big knot and reserve for Tom Yum stock if you are making it or discard, if you use outside leaves your paste will be hairy. Cut the lemongrass across the grain very VERY finely. Then chop. Do the same if using fresh galanga or frozen. If you do not get it fine enough your paste will be hairy.
  • If the lime zest is fresh, chop it.
  • Chop the peppers and any other fresh ingredients (lemon grass, galanga, lime zest) and grind or pound until smooth.
  • blend and/or pound until smooth. Its OK to add a little extra oil, but no water unless you are not keeping some of the paste.
  • After all the fresh ingredients are added add the dry ones and blend until homogenious

Sweet Green Curry with Chicken

  • 3 pounds chicken cut into chunks. Legs should be cut through the bone.
  • 3-4 cups coconut milk (make sure it is NOT sweetened)
  • 1/4 cup coconut oil (other oil may be substituted)
  • 2 T fish sauce
  • 3 slices Galangal
  • 3 T green curry paste approximately
  •  a few basil leaves if using the above paste, otherwise 1/2 cup
  • 6 fresh Kaffir Lime leaves or other citrus leaves, frozen or dried are OK
  • 1-2 cups pea eggplants (one small purple eggplant cut or some Thai eggplant are OK too). I have been using Tomatillo in this because they are good, down here in Texas they are cheap, and they look right. มะเขือพวง
  • 6 Serrano peppers

Boil the chicken, 2 cups coconut milk, fish sauce and galangal until the meat is tender. Remove the meat. Add the oil. Boil down until the liquid thickens, add the curry paste (blend into some liquid) and cook while stirring 5 minutes. Pour in remaining coconut milk (and purple eggplant if you are using them) and return to boil. reduce heat and simmer 5 more minutes. Add basil (reserve a few for garni), citrus leaves, pea or Thai eggplant and chili peppers. Increase heat and bring to low boil for 5 minutes. Garnish with Basil and serve over rice.

 

 

 

Thrift Store Pots

I arrived in Helena with Gail and the boys. If I remember correctly Benny was an infant. I was supposed to be on a quick run to the Rock Hand Hardware Store but guiltily I stopped at a thrift store on the way. I did a quick run through the hardware area. I never buy clothes, well, hardly ever. I walked down one of the isles with pots and turned them over to see if any were made with clay bodies (compositions) from before the 70’s. One ugly little cup with a funky dead form, coil handle, poorly turned footring and bubbled glaze, that was rubbed down with a brick to break the bubbles, was old stoneware. It did not have the typical APGreen brand fireclay look. It was ugly so I set it down.

By the time I got to the end of the isle I was thinking again of the ugly pot. “Whose signature was that?” I went back and turned it over again. Clearly it was signed, “Voulkos” (right).
IMGP5147RosieVolkoussm
Peter Voulkos is one of the best known clayers of the 20th century. He made delightful functional pots until he began making abstract sculpture. He began studying pottery at Montana State University in Bozeman under Francis Senska and was a resident artist at the Archie Bray Brickyard. After Berard Leach, Shoji Hamada and Soetsu Yanagi lectured and demonstrated at the Bray (not sure of this it could have been before) the resident artists at the Bray were asked to make “Bray Standard Ware” (I need a source for this). One of the items was a small cup with a little coil handle just like this one. Voulkos, I think, resented having to make these, but made them. In defiance, (again conjecture) he signed his cups.

(Yanagi, Leach, Rudy Autio, Voulkos, Hamada, at the Bray Pottery)

Cup in hand, poker-faced, I paid my 25 cents and left with my cup.

A few months later at the same store I bought a cup by Rosie Wynkoop (left) who had been one of my students in the community classes at the Bray.  It cost a dollar. I think she made it while she was one of my students.

In graduate school one of the off syllabus things we learned was that garage sale and thrift store shopping was a competitive sport. The price tags were left on the pots. One friend was so well known at one thrift store that she received phone calls on the store phone.

On occassion, I invite my students over to my house to view pots. One time while talking about these two drinking vessels a student asked, “Wouldn’t Rosie be upset to find out that her work only cost a dollar?” I answered, “No! She is getting four times the price of Voulkos!”

Box

The box. There is always a box. We say that some people can think outside of the box. We say this  because those people’s thinking is outside of our own box. We make these boxes ourselves and dutifully place or just find ourselves inside them. Much of our personal box is determined by the frame-set we grow up in; the boundaries defined by parents, teachers, children, environment, and cultural identity, our own unique Ethnocentralia.

We, the big we, humans, have a box that we all live within, the box is bounded by our earth, and the box of our common mental structure, maybe astronauts and the insane can escape in some measure. Physics boxes us. We understand momentum, mass and acceleration as we move our limbs. Because of our box instantaneous acceleration of arms or legs is hard to comprehend. Light stopping as it travels is hard to comprehend. Our senses box us with their limits. Even trying to visualize, to internalize non-visible forms of radiation, infrared ultraviolet, radio waves, these visualizations lie outside our box. We can only pretend to have them inside, to use comparison, metaphor, or some sort of visualization transferance.

Artists are supposed to be able to think “beyond the boundaries”. They are supposed to be able to develop new ways of thinking, new relationships. They should be able to create “the new”. Yet even artists create seemingly arbitrary boundaries to their thoughts and work. This personal dogma defines us as we define it. We box ourselves.There is absolutely no help for it. When we manage to expand our boundaries, it is only because they were not boundaries but stumbling blocks.

Fortunately artists, people in general, humankind are not  homogenous, and different cultures and groups and individuals place different boundaries on our thinking. By comparing where these boundaries are we might be able to discern where as a species we limit ourselves. It is these intercultural differences, specifically in American/ Thai art or more generally culture , that I am trying to ascertain, to get a handle on, to try and grasp. My hope is that by understanding these differences a little more light can be shed on the larger boundaries of thought, the boundaries of expression and the boundaries on art  that we needlessly impose on ourselves. Knowing each other brings a broadening as well as homogenization. Its conundrumous.
—-
Some of us play with box shifting. Until recently I called it phase shifting. The word box puts me in a more open frame of mind than phase. It is less abstract even if just a different metaphor.
These shifts seem easiest when they are applied to organizational schemes. The best example I have is the typical structure of art schools around groups of tools and techniques; media specific structure.
We tend to structure our courses around media and tools:
•    Drawing classes,
•    Painting Classes,
•    Printmaking Classes,
•    Ceramics classes.
We could instead organize around content types:
Representation,
Presentation,
Surrealism,
Realism,
Function,
Formalism, and minimalism etc. .

Or perhaps we could take the sculptor’s beginning approach:
Subtractive processes,
Additive,
Manipulative
Time
and use whatever materials to teach these things.

We could also have a freshman art class, a sophomore class, junior and senior and rotate media people in and out or just use individual instructors. There really is no end to the variations on these box shifts.

It is only recently that I realized it, but nearly the entire body of my work has been the investigation of these shifts with a fixed center of clay.
What is function? This started with oddly functional objects, as mundane as soy sauce droppers and as far afield as ceramic counterweights and insulators.
What is a pot? What is the art object, is it the pot, the message, the effect on the viewer or the viewer’s perception and understanding of the artist? When a clayer paints a pot on canvas, is it a pot? Is their relationship to clay more important than the paint?

The question I seem to be asking has been getting more general. What is clay? Is it just the stuff, the material. Is the real primary object the “finished product” or is it the thoughts and feelings we have about it, how the cup affects our lives and hearts, minds and relationships?

My work at the Archie Bray several years ago, “Manifestation: Bray” and its predecessor “Manifesto” make the case that “we” are not just “makers”. Certainly many of us make ceramic objects; sculpture and pots. But many of “us” are also historians, critiques, and just our buying public. It is a mistake to view “us” without at least a query of our boundaries. Since this is about people, it becomes a question of “us and them”. “Them” are those that don’t see, appreciate, breath clay. To us they are as Muggles, “Them!” said Stan Shunpike contemptuously. “Don’ listen properly, do they? Dpn’ look properly either. Never notice nuffink, they don.” (Rowling, 1999)

2022
These last few years I have fixated on “What is Art?”. There are lots of ideas floating around about this. In about 1997 I asked some colleagues. One said, “Art has to be transcendant”. “What does that mean?”, I asked. “It has to transcend reality, to go beyond reality.” In Dysaniuk’s words “it has to be made special”. I call people with this opinion “Art Transcendtalists”.
Another said that it had to have intent. Questioned they said, “Artistic Intent”.  These are the “Intentists”
I am an “Art Meglomaniac”. If I did not need to communicate with others I would call everything “Art”, Space, time, matter, nature, what people make, say, think, yes, even dog poop. The main reason is related to Dysaniuk, “To make special”, and the word “appreciate”. A viewer who looks upon the poop and thinks about it, appreciates it. Once thought about, once it has acted as a vehicle for thought it has risen in value. Before it was just poop, now it is more than mundane. It has been appreciated. This set of thoughts brings the question around, Is art made by the artist, or the viewer?

Rowling, J. K. (1999). Harry potter and the prisoner of azkaban. (1st ed. ed., p. 36). New York: Scholastic Press.

Burnt Coffee

So, my second daily pot of coffee… I was brewing with the radio on.
Distracted. Boiled over.
Burnt coffee smell of my father melting the percolator.. but without burnt bakelite handle.
I opened the front door… 10 years old. Dad at work. It stunk but was not smoke so I went in.
Aluminum slag. Time for a new coffee pot.
Turned the burner off.
Smart kid.
Nother day.
Came home from school.
Opened front door. Smelled smoke.
Went next door to Sheri’s house.
“Mrs Simons, could I use your phone? ”
Dialed zero. “Operator give me the fire department.”
They came, no smoke.
“So, you decided to see the fire trucks little boy?”
Mother, Fern Katz , pulls up next to the fire truck.
“My son said there was smoke, so there was. Go find it.”
Mom gets extra credit and gold star.
Lint in the dryer caught fire and went out.
No one asked me how much smoke.
The coffee is good. Time to clean the stove top.

Miang Kam

Gail’s Miang Kam เมี่ยงคำ

This is a fun appetizer. I think it should be sold in restaurants on a tray. The sauce can be made in advance and most of the other ingredients can be prepped ahead too.
Sauce

  • 1/4 cup ground dried shrimp กุ้งแห้ง
  • 1/2 -1 cup sugar น้ำตาล
  • 1/4 cup roasted grated coconut meat (can be roasted in a dry cast iron skillet on a burner)มะพร้าวเผา
  • 2 T fish sauce น้ำปลา
  • 1/2 cup water น้ำ
  • 1 teaspoon shrimp paste กะปิ

Roast coconut meat, add sugar until dissolved add fish sauce and shrimp paste and water cook 1 or 2 min., cool.

  • 1 cup shredded coconut ( roast to bring out flavor) มะพร้าว
  • 1/4 cup shallot diced หอม
  • 1/4 cup small diced ginger ขิง
  • 1/4/cup peanuts roasted no salt ถั่วลิสง
  • 1/4 cup dried shrimp (not fresh) from asian gorcery กุ้งแห้ง
  • 1/4 cup small bits of lime with peel (1/4″x 1/4″x 1/4″) มะนาว
  • 1/4 cup small serrano chillies , seeded for the mild stomachs พริก
  • Lettuce leaves ใบ?? หรือ ใบผักกาด

Take the lettuce leaves and wilt them  by soaking in a strong warm brine. Rinse well.
Ito each leaf place a dollup of cool sauce a bit of Shallot, Ginger, 1 dried shrimp,1 peanut, 1 pit of lime a bit of coconut, 1/4 – 1 whole serrano chilli. roll up small enough to jam into your mouth in one bite.

Appon’s Thai Food Site https://www.khiewchanta.com/

 

Appon might be an old Thai pronunciation of Apple in Thai. The letter that corresponds with ‘L’ ล (law ling) is only pronounced like an English ‘L’ as the initial consonant in a syllable. At the end it is pronounced like an English ‘n’ in Thai. Consequently ‘hotel” becomes ‘hoten”, and ‘Apple’-‘Appon’.

Regardless, the recipes on her site look to me like the real deal. They are not what you find in most “Thai Restaurants” in the United States. Chicken Feet in red sauce, and Haw Mawk Prik Kai  and Kanom Jiin Nam Ya Tin Kai are on my list to try.

https://www.khiewchanta.com/

 

Gaeng Mussaman

กำลังทำเครื่องแกงมัสมั่น มีข่าขมิ้นมะกรูดสดสด แต่มันฝรั่งกินไม่ได้ เป็นแพ้  จะทำ
มันเทศและหัวผักกาด
I am working on a meal, and am making Gaeng Mussaman แกงมัสมั่น . You can buy premixed curry paste and they make fine food. But, if I am going to go to the trouble of cooking, I am going to make it a real feed, fine food. My last shot at a meal like this included Gaeng Panaeng (the recipe for the paste is further down the blog). It was certainly one of the finest dishes I ever have made. I will vary from tradition and leave out the potatoes as my relationship with them is inverted. I was considering Taro as a substitute but am not because of oxalates. I don’t want any more kidney stones in my future. I am thinking about sweet potatoes and cooked daikon as substitues, I think I will use both.

Like the Panaeng I did my preliminary research on the web. I have fresh Kaffir Lime Skin, Turmeric, Bay Leaf, and Galanga. The turmeric galanga and kaffir lime are terrific. I favor complex recipes so I amalgamated a few to get to the recipe below. I also include lesser ginger everytime I use galangal. I made the start of the curry paste this evening. It is still without shallot cinnamon and hot pepper but is superb.

My two sources for the paste recipe are:

  1. https://honest-food.net/2012/03/15/thai-massaman-curry-with-venison/
  2. https://www.realthairecipes.com/recipes/massaman-curry/

I almost certainly fiddle with proportions as I make it depending and the taste of the peppers I use and freshness of the spices. As normal for me if the recipe calls for galanga I add a bit of lesser ginger.

  • 7-10 dried or fresh hot chiles, Thai, Serrano Piquin or combination
  • 6 cloves
  • 2-inch stick of cinnamon
  • Seeds from one black cardomom pod
  • 1 teaspoon corriander seed
  • 1/2 teaspoon ground nutmeg
  • 4 bay leaves, crushed fine
  • 1 teaspoon salt
  • 8 garlic cloves, minced
  • 2 teaspoon Kaffir Lime skin
  • 1/4 cup shallot minced
  • 1 tablespoon olive oil
  • 1 tablespoon minced galangal,
  • 1 teaspoon lesser ginger if available.
  • 2-inch piece of fresh turmeric, or 2 teaspoons powdered
  • 1 lemongrass stalk, minced
  • 1 teaspoon shrimp paste

I am not sure if I will make the dish with poultry, beef, fish or seafood. I have had this curry paste with tofu before as well, and may leave out the shrimp paste and go vegan.  I will have to taste the paste and see.

Plants in the yard.

This is some of what I am growing in my yard. Lots of these were given to me by Thuy! Many Thanks.

  • Wild Hot PeppersIMG_0001
  • มะกรูด-Kaffir lime.  looks like a cross between ugly fruit and a lime. The leaf is used in many classic Thai dishes. The fruit is more fragrant than regular limes, but less juicy.

    Kaffir Lime

    Kaffir Lime

  • น้อยหน่า- Custard Apple aka soursop This is a SE Asian relative of the cherimoya and North American pawpaw.

    Custard Apple

    Custard Apple

  • ละมุดเม็กซิโก 1 ต้น ละมุดไทย 1ต้น Sapote aka Mamey 2 trees.  This one and its frontyard cousin both did not make it through the winter. Time to try again.

    Sapote

    Sapote

  • Amaranth. I am holding back on eating until I identify this as actual amaranth. (gone already)
  • มะม่วง ปลูกจากเมล็ดแบบลอตเตอรี่ .Mango Trees, multiple. These were planted from seed. I will be luck to see mangos from them. 7 come 11.

    Mango, Dragon fruit, Kale

    Mango, Dragon fruit, Kale

  • แก้วมังกร Dragon Fruit plants, multiple. I have two different starts. This is a succulent and seems easy to grow but hard to keep the squirrels away from.
    Dragon Fruit

    Dragon Fruit

    Mango, Dragon fruit, Kale

    Mango, Dragon fruit, Kale…Third year transplanted kale is dead.

  • ใบกระวาน Bay tree. I am told that this is a genuine Bay and not the Texas Bay tree. Its doing well. Galangal is doing well. Turmeric looks GREAT.

    Bay, Turmeric, Galangal, Rosemary,etc.

    Bay, Turmeric, Galangal, Rosemary,etc.

  • มะละกอ Papaya has seen better days.

    Papaya

    Papaya

  • Rosemary (in the Bay Tree photo above)
  • Sweet Basil.
  • โหระพา Thai Basil.(gone)
  • กะเพรา Holy Basil.Hybrid basil is everywhere.

    Holy Basil

    Holy Basil

  • มะเดื่อ-Fig  This needs more light. Probably have to trim back the prickly pear.
  • เงาะ-Rambutan seedlings. This would be great if they work. They are like big hairy lychee

    Rambutan, Tomato, and Butterfly bush

    Rambutan, Tomato, and Butterfly bush

  • สะระแหน่ Mint.Having trouble with the mint.(brown thumb syndrome)new plants
  • ตะไคร้ Lemon Grass.Planted from routed stock from the grocery. Needs bigger planting

    Lemongrass

    Lemongrass

  • ขมิ้น-Turmeric planted from roots from the grocery. This is doing GREAT this year and is crowding out my galanga. (bay tree photo above)
  • ข่า-Galangal. A relative of ginger like the turmeric above. Galangal AKA ka and laos is not doing that well. It will get its own pot. (bay tree photo above)
  • ส้ม-Orange. This tree came with the house and produces large oranges that taste a bit like navel oranges.

    Orange

    Orange

  • ส้มอื่น  Kumquat

    Kumquat

    Kumquat

  • Small sour oranges. These are useful. I threw one at Tegarden today. They replace limes sometimes. They also make great orangeaid. I try to get at least one into very batch of som tom.
  • ส้มโอ (คล้ายๆ) – Grapefruit This is a recent transplant and came with little root. It appears to have died. Since it was originally planted from seed we may have some luck if it comes up again from the root. Gone,, bad transplant.
  • Prickly pear cactus fruit and leaves. I have stopped eating these because of concerns over oxalic acid and kidney stones กระบองเพชร
  • มะขาม- Tamarind seedlings  in the ground. The seed pods are sour tasting and can be used in a variety of cooking or eaten a few at a time raw. Too much and จุดจุด.
  • Lychee seeds in soil. Did not make it.
  • Acorn (Live Oak) ลูกโอ๊ก Our live out seems to produce about 200# a year. I am told that Live Oak produce little tannin in the acorns. This year I hope to harvest and make something; soup?bread?pancakes?
  • celery . This may just be a replanted heart. It is developing a big root. I will have to read up and make sure celery root is actually celery root. died.
  • Loquat are small ละมุด sized fruit, but probably not related. They are very juicey and sweet but do not store. They require almost nothing to grow down here.

    Loquat

    Loquat

  • Texas Ebony. I am told that the seeds can be roasted to make a coffee substitute. It has no caffeine. I would verify this before trying it. It is a relative of the tamarind, mesquite and locust trees. It is a beautiful and very hard. Like other members of the family it is hard on saw blades. Benny is cultivating a Texas Ebony Bonzai.
  • ขนุน Jackfruit, I was given some seed by Sebastian. August 25, one  sprouted. I have two in the ground now and have given a few away. Jackfruit Carnitas (have not tried hem) .These jackfruit did not winter. I have one left in a pot.
  • Jackfruit

    Jackfruit