The day after Christmas is usually devoid of any food activity. After eating my way through the holidays, it is usually on this day that I vow to “eat better” or some other kind of nonsense. Unfortunately, this thinking was short lived as the @tastingbuds twitter stream was flooded with tweets about opening night at Second Bar + Kitchen(Link to Menu), David Bull’s latest creation. Click here to read the full review.
It’s nearly impossible to hang around foodies these days without hearing the words organic, sustainable, or some form of the word local (locally sourced, buying local, locavore). Well, today I’m going to propose a new type of backyard crop that’s all of these things – you might even have some in your backyard already.
Most people know that bamboo grows like a weed in hot climates like the ones found in Texas, so there’s no need for fertilizers or pesticides to get it to grow (containing it might be another issue). What many people don’t know however, is that bamboo is an excellent and delicious food source.
While we can’t eat bamboo straight-up like pandas do, billions of people around the world (mostly outside of the United States) find boiled, freshly sprouted bamboo shoots to be delicious (see the recipe at the end of this post).