100 Degrees of Heat and My Rare Food of the Week

Yum Yum! That’s Malanga

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Sizzling summer is officially here in the south tip of Florida. I usually judge what constitutes summertime by what type of burn my hands have acquired when touching the steering wheel in the car.  Today was “Most Likely Boil an Egg in Car.” Soon towards August, it becomes “Fried Egg” weather and, I’m convinced that can be accomplished in the car or on any pavement during South Florida’s dramatic heat.

Why don’t we have “cool” hand packs, or cold gel steering wheel covers?

So I ventured to the chaotic, and frenzied experience of the BOYS market in search of Kiwi’s today. Ended up walking around in my fruit and veggie glory, completely forgetting about the kiwi’s (which is my secret under-eye treatment),  instead begot onto my kitchen counters a $20 bag filled with 15 different fruits and vegetables. This unique root vegetable can be peeled easily, steamed and mashed like a potato. Raw, it has a milky, creamy coconut taste, although better cooked, the texture is smooth and creamy. Delicate.

Here’s a picture of this versatile root vegetable. I made the most delicious Malanga Balls, rolled them with bread crumbs and freid them (not the healthiest but sooo great)! What a great flavor, filling, and kid approved. I added shitake mushrooms to the filling along with a hint of garlic, some salt and pepper. Definitely, would buy this vegetable  again. Has a long shelf life in the fridge like a rutabaga.Good warming food for those in Northern temperatures.

HINT: It’s NOT a striped coconut.

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