30 Days of New Foods: Day 23: Jackfruit

I heard that Jackfruit is sometimes used as a meat substitute, especially “Young Green Jackfruit,” and since my daughter is trying to be a vegetarian (and so am I, with slightly less commitment) I figured we should try this stuff. So I got a can at Central Market:









And found a recipe for Jackfruit Sweet Potato Curry. I left out the garlic and onions and kinda forgot to add the spinach, but I think it came out pretty good. My kid wouldn’t eat the sweet potatoes, but my husband thought it was alright. I think it’s worth getting another can.

The Jackfruit is the white part


Mold…Kill it Dead


We have these skylights in our house with wooden frames, and every spring for years I have been fighting the battle against fuzzy grey and black molds that spring up on the wood over the cool, damp winters. But now, I believe I have won the battle, because this is the first year the mold did not come back in full force.

Here is my technique for mold eradication:

1. If the mold is obviously occupying a third dimension in space (i.e. sticking up from the surface), vacuum or wipe up the mold with a cloth.

2. Mix Borax/water in a 1:10 ratio and scrub the mold with this solution using a scrubby sponge or wash rag. Let it dry.

3. Put a 3% Hydrogen Peroxide solution into a spray bottle and spray on the mold-plagued surface. Let it sit 10 minutes, then scrub.

4. Put straight white distilled vinegar in spray bottle with a few drops of tea tree oil. Spray this on and leave it on.

Spray the solution described in step 4 periodically to prevent mold.

Why use so many different substances? Because different molds get killed by different substances. So this technique is like a multi-pronged attack.

I believe the secret ingredient for my particular mold is tea tree oil, because in years past I did this procedure without it and the mold always returned.

Recipe: Cinnamon Red Hot Ice Cream

Photo of Cinnamon Red Hot Ice CreamCinnamon Red Hot Ice Cream

by Alyssa McFarland

2/3 cup cinnamon red hots, ground to powder in a food processor

½ cup sugar

2 cups heavy cream*

1 cup milk*

Place ingredients in a medium mixing bowl and combine until well blended. Pour into freezer bowl of your ice cream maker, turn the machine ON and let mix until mixture thickens, about 20-25 minutes. If desired, transfer ice cream to an airtight container and place in freezer until firm, about 2 hours.

* You can also use swap out the heavy cream for half and half, or exchange any of the 3 cups worth of milk products to a non-dairy milk, if you prefer.

Recipe: Roasted Pumpkin (or Squash) Seeds

Do you carve pumpkins around this time of year and throw away the seeds? Once you taste this recipe, you will likely be buying extra pumpkins and/or winter squash every year just to take advantage of the wonderful, yummerific and nutritious seeds they provide.


Seeds from one pumpkin or other squash, separated from the pulp

1-2 Tbsp. butter

2-3 Tbsp. Worcestershire sauce


Heat oven to 250 degrees F.

Spread the seeds out on a baking dish and add the butter. Put the dish in the oven and cook for a few minutes, until the butter melts. Remove the pan from the oven, add the Worcestershire sauce and stir to coat the seeds.

Cook for 45-60 minutes, stirring every 20 minutes or so. When done, the seeds should be browned but not burned, the sauce should be baked on, and the seeds should taste toasted.