Radishrain

• Pearler_A3 is sweet and mushy with some tang
• Pearler_A4 has a sharp bite.
• Costoluto Florentino has a bitter aftertaste and is firm. Squirts if you're not careful.
• Bash_A: Cool (not warm) pleasant flavor. No acrid taste in the blossom scar. Red fruit.
• Clad_A: Some fruit low flavor and some smoky.
• BSX (B): BER fruit excellent like smoky ham sandwich. Others more of a cool flavor that was much different.
• BSX (B1): tasted kind of like cooked tomatoes and similar to big pink Brandy Boy crosses in 2020, except more tart.

I plan to edit this post as the fruits accumulate. Normal fruit count / bad uneaten ripe fruits / edible BER fruits (tossed BER fruits, squished unripe fruits and such aren't counted). The normal fruit count includes fruits with bad parts where the rest is intended to be used, but not BER fruits.

5CGI_B: 6
Bash_A: 7
BSX (B): 5/0/1
BSX (B1): 2
Clad_B: 3
Clad_B0: 2
Costoluto Florentino: 2
Egg Yolk: 3
Frittata Kitchen (B): 6
Frittata Kitchen (B0): 1
Horse_A: 1
Insurance_B F1: 1
Japanese Black Trifele (B1): 1
Matt's Hornet: 1
Mexican Yellow: 0/0/1
Pearler_A: 7
Pearler_A1: 13/0/1
Pearler_A2: 2 (several with BER not eaten)
Pearler_A3: 2
Pearler_A4: 2
SunChocola F3: 1
SunCitron F2: 12
SunGarnet F2: 4
v21_A3: 7
v21_A6: 7/2/0
v21_A24: 64


Non tomatoes:

Armenian cucumbers: 3
Burr Gerkins: ~98
Muncher Cucumbers: 2
Wonderberries: a lot (I haven't been counting)
Zucchini: ~5

Today, a relative and I made a modified version of the following recipe, an it turned out great:

https://vegetables.boards.net/post/537/thread

Here's approximately what we did:

Ingredients:
• 6 eggs
• Sesame oil (to oil the pan)
• ½ teaspoon cinnamon
• ½ teaspoon fenugreek
• ¾ teaspoon ginger
• ¾ teaspoon granulated garlic
• Pink Himalayan sea salt (enough to taste, generously, for scrambled eggs)
• About ten creeks from a black pepper grinder
• 2 tablespoons brown sugar (they need not be completely level)

Directions:
• Preheat a 12" cast-iron skillet to medium high-ish (or lower); a smaller pan should be fine; that's just what we used.
• Whisk all the ingredients except the sesame oil together in a bowl with a fork
• Oil the pan with the sausage oil and scramble the egg mixture
• When done put the food in flour tortillas and eat.

The eggs should look something like sausage when done. They seem to have a lot of flavor phases on the first bite (including something like meat flavor), but upon further eating, they mostly just have the teriyaki flavor phase.

The recipe makes enough for about four medium small tortillas' worth of eggs.

recipe_
egg_
teriyaki_