Spicy radiatori with chard and mushrooms

Correction: Original version of this post had "radiatoni" which should be radiatori.

Ahhhh...the dark earthy goodness of mushrooms sauteed in good oil with chopped jalapenos...



Married to Swiss chard freshly picked from the garden.



Infused with cream of mushrooms and previously boiled-and-oiled radiatori.



Take fork. Dig in. Enjoy.



Spicy radiatori with chard and mushrooms
2 tbsp olive oil
2-3 cloves of garlic, chopped
Bundle of Swiss chard, washed and tougher stems removed
Radiatori or rotini
Half a jalapeno pepper, chopped (more if you're daring)
Half cup of cream of mushroom (or substitute heavy cream)
Salt and pepper to taste and grated Parmesan for serving

Preparation:
1. Boil radiatori as directed on the package. Stir in the first tablespoon of olive oil to keep cooked pasta from sticking.

2. Meanwhile, in a skillet heat up the second tablespoon of oil and saute garlic until light brown. Add mushrooms and jalapenos and allow to cook gently for 5 minutes. Add a pinch of salt when shrooms have cooked down a bit.

3. Throw in the chard and allow to wilt, then add cream of mushroom or cream to pan. Add salt and pepper to taste.

5. Dump in radiatori and let flavours combine for a few minutes in the pan.

6. Serve hot with grated Parmesan.

Confession: This was actually what I made for my breakfast today, washed down with two cups of coffee. I have my pastaholic moments!

Sweet potato muffins with sage and thyme

Surfing food blogs today I stumbled across a recipe for sweet potato muffins. I was skeptical at first; zucchini cakes I've heard of, but sweet potato seems too heavy a veg to make decent muffins from. But there was only one way to find out so I got out the grater, the mixing bowls and the flours. I made a few tweaks -- added sugar and a second herb (thyme), used a different cheese because I was out of cheddar, and replaced some of the flour with wheat germ.

An hour later, this:



was transformed into this:



I'm a convert. The sage and thyme came out as subtle notes, the tops were nicely golden and crunchy and I loved that the muffins were chockful of healthy ingredients. H's verdict: 4 stars out of five. He calls it a good "sandwich muffin" which I suppose is guy-speak for muffins that are more for breakfast or soup than for coffeebreaks. :-)

Sweet potato muffins with sage and thyme
Adapted from a recipe on Baking and Books

Makes 12 large muffins

• 1 1/2 cups all purpose flour
• 1/2 cup wheat germ
• 7 oz finely grated sweet potato
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup grated cheese (original recipe used cheddar, but I only had Gouda)
• 1/2 cup granulated sugar
• 1/3 cup grapeseed oil
• 1 egg, lightly beaten
• 3/4 cup buttermilk
• 5 sage leaves, chopped
• 2 fresh thyme sprigs, using leaves only
• Salt and pepper to taste

Preheat oven to 350 degrees F. Grease muffin tin with spray, melted butter or olive oil.

In a large bowl, gently whisk together the flours, baking powder, baking soda, minced sage and salt. Switch to a wooden spoon and add the sweet potato, sugar and cheese. Stir to combine, then make a well in the centre.

In a small bowl combine the olive oil, egg and buttermilk with a whisk. Pour into the well and mix until just combined - the batter will be thick. Spoon batter into prepared muffin tins one tablespoon at a time, dividing the batter evenly among the muffin molds.

If using a jumbo tin, bake for 35 minutes, raising the temperature to 400 degrees F during the last 4 minutes. If using a regular sized muffin tin, bake for 25 minutes, raising the temperature to 400 degrees F during the last 4 minutes. Keep an eye on the muffins after you’ve raised the temperature to prevent over-browning. The muffins are done when light golden in color.

Allow to cool for at least 5 minutes before removing the muffins from the tin. If cooling for longer than 5 minutes, move muffins to a cooling rack to avoid soggy bottoms.

Saskatoon berries, three ways

I've been itching to do something with an opened (but untouched) jar of Saskatoon berry preserves sitting around in the fridge for about a month. I didn't really fancy having it on toast -- it was too sweet, too mild for my palate. It needed something to give it zip. So I decided to combine it with various fruits and make crumble.

I realise it looks like I'm ALWAYS making crumble, but that's because I think my sweet tooth has fallen out somehow in the past few years! Maybe I'm getting old, but I no longer crave the super sweet cakes, pies and candy that I used to love. Which is a good thing, because H also prefers healthy, fruit-based desserts.

In a nutshell, I ended up combining the Saskatoon preserves with chopped fresh kiwi, crushed pineapple and various frozen berries (blackberries, raspberries and blueberries). Crumble #1 was frozen berries mixed with the Saskatoons, #2 was Saskatoons with crushed pineapple, and #3 was Saskatoons with sliced kiwi. I added to all three a bit of lemon zest, two or three spoonfuls each of flour, a few drops of apple cider or blasamic vinegar, and maybe one-third cup each of lemon juice/lime juice as I seasoned and mixed to get the perfect point of tartness/sweetness.

On top of each mixture I added my old reliable crumble topping, mixed by hand until it resembled cornmeal:

2 cups quick cooking oats
4/5 cup (packed) golden brown sugar
3/4 cup all-purpose flour
3/4 cup (arnd 1 stick) chilled unsalted butter, cut into dice

I used a premade piecrust for one crumble and two different sizes of glass bakeware for the two others and baked around 30 minutes at 350 F. I loved how the Saskatoons, so sweet and mild, combined with the pineapple and kiwi to make fruity, juicy, slightly tart crumbles. Lovely fusion of Canadian and tropical flavours. Mmmmmm...

Mr Improvisation

I love to cook and I love making delicious things to eat for my husband, my family and friends...actually for anyone who looks even remotely hungry! A dangerous pocket-thinning, budget-busting passion. Since I moved in I think H has started spending more on groceries a week than he used to do in a month.

But there is nothing sweeter and nicer than a man who will cook for you when he senses you might have a surfeit of cooking for other people. H is an instinctive cook, something he probably got from his mom who used to run delis in the area, and partly because he loves his food and has learnt how to manage by himself. I would never have thought to make it, but last night he threw together two packs of instant Asian spicy noodles, added garlic, some frozen veggies, whole almonds and mushrooms and shredded chicken breasts to make one of the yummiest and healthiest noodle dishes I have ever had. And having lived in Hong Kong for 12 years, I have eaten a LOT of noodles, both freshly made, handmade, factory-made, and instant!

He must also have seen the packet of Sichuan kungpao chicken seasoning I bought at T&T supermarket last week, which I had been meaning to use for days, and divined my craving for something spicy-hot. Without any fanfare he makes his own version of spicy chicken for our dinner, simply by slow-frying chicken pieces with chopped jalapeno slices, garlic and almonds. It was simple, tasty, fresh home cooking without resort to manufactured pastes and spices. I had seconds.

And here he is!

Eating local

Last weekend at the local farmers' market, along with the garlic scapes (in case you're wondering what they look like, they look like this) that went into this vegetable pie, H and I also picked up some locally grown sweet cherries. Drool-worthy and beautiful looking, but a bit tart and lacking in that mouth-filling, juice-dripping-down-your-chin, I-can't-stop-bathing-in-this-sweetness summer goodness I have come to associate with cherries back when I was still living in Tropic-land. I'm trying to work in more local produce into our meals, so I'll be on the lookout for some of that fabled Okanagan or Kootenay cherries in the next few weeeks. Keeping my fingers crossed!

A green pie

H and I have been noticing a little extra weight recently...around our midsections. He loves to run but seasonal allergies and work have recently kept him from doing more workouts. I've been kind of vegetating since my move from hyper kinetic Hong Kong three months ago, and focusing instead on relaxing and my kitchen experiments. The results are the same...there's more of us to love hahahha

Fortunately the abundance of greens growing at a frantic pace in our garden is giving us an extra incentive. I'm going to incorporate more greens, legumes, fiber -- good stuff! -- in our diet while cutting out oils and fats. Nothing stringent or drastic, just enough to ensure we return to trimness and get heart-healthy!

Yesterday H picked a couple of pounds of Swiss chard, spinach and kale from the vegetable plot. We also had two bunches of garlic scapes (the curled leaves of garlic) that we bought at the weekend farmers' market in Haney Place. All these were washed, dried and chopped. I took out a deep pie dish and in they went, in layers, with some cubed sauteed eggplant. I poured in a light batter made from one egg, a cup or so of milk, seasoned with salt, pepper, some herbs, and half a cup of grated Parmesan, then baked this in a 350 oven for 20 or so minutes. It came out fragrant, cheesy, and quite good. A wedge of this 'pie' over a bed of quinoa (which H and I are both having for the very first time in our lives) was filling and scrumptious.

At least, we think so ;-)

Corn muffins with raspberries

The latest saga in my continuing quest for healthier baking. Next time I'll incorporate fresh, sweet corn kernels in the batter as Pinoy Cook has done...for a deeper corn flavour! And I'll be on the lookout for finer ground cornmeal. I can only take so much crunchiness. H loved them as they were, though.

I used a basic muffin recipe, with the addition of cornmeal and raspberries.

Corn muffins with raspberries

You’ll need:

1 1/2 cups all-purpose flour
3/4 cup yellow cornmeal
1/2 cup granulated white sugar
4 tsps baking powder
Pinch of salt
Zest of one lemon
1 cup frozen raspberries berries (you can also use fresh. Or use blueberries or blackberries or any combination of berries)
1 large egg, lightly beaten
1 cup milk
1/4 cup mild-tasting vegetable oil
1 teaspoon vanilla

Preheat oven to 400 F and position rack in center of oven. Butter your muffin cups with paper liners.

In a large bowl combine the flour, cornmeal, sugar, baking powder, salt, and lemon zest. In a separate bowl combine 2 tablespoons of this mixture with the berries.
In a large bowl whisk together the egg, milk, oil, and vanilla.

Using a rubber spatula fold the wet ingredients into the dry ingredients and stir until the ingredients are combined. Do not overmix. Gently stir in the berries.

Fill the muffin cups with batter, using two spoons or an ice cream scoop. Top each muffin with a raspberry. Bake until a toothpick inserted in the centre of a muffin comes out clean, about 15 - 20 minutes. Transfer to a wire rack and let cool for about five minutes before removing from pan.

Rainy day convo

Old Garden Bench: What a grey miserable day. No one's come out to sit on me today. Not even the wasps are out. I wish the sun would come out. Maybe Lou will come out for a bit of fresh air. The wasps don't even come near her and they love being around me.

Mr Hammock: I think they know she would swat them dead if they did. I don't mind the drizzles at all. Look how nice the garden is. The moisture's just soaking in, the ground's been so dry. Did you see the white poppy come out, near the doorstep?

Old Garden Bench: You and your poppies. You have poppies on the brain.

Mr Hammock: Not at all, not at all! I'm just pointing out that all this rain is good for the plants. And for H. His hay fever has also gone down a bit, he's not honking and sneezing so much.

Ratty White Chair: So true. Last two weeks you could hear him honking from miles away. And did you notice he's always wearing his shades nowadays? Even indoors!

Mr Hammock: What else can you do? Poor guy's had that allergy every spring since he was a boy almost. And he did burst a vessel in his eye.

Old Garden Bench: Whatever. I wonder what that chirpy weathercaster Wesla has in store this week. Or that cutie Mark. Shut up and let's listen to the TV.

Mr Hammock: Let's just watch the poppies grow...look, there's that beautiful new pink one blooming its head off. And there's that gang by the driveway. Been enjoying them for ages. (At this point the man of the house's noisy white Toyota Tundra comes barrelling out of the driveway and drives over the aforementioned mass of poppies)....Aaaach! Did you see what he did? Did you see what he did? My heart, mon Dieu, mon Dieu!

Mr Hammock is so unnerved by the tragic sight, he promptly sags in on himself. Ratty White Chair and Old Garden Bench try to revive him with mint from the far corners of the garden.

The End.

Split peas and kale soup

The perfect soup for a drizzly day. H and I had an early morning start (well, early for us). Went to the local spa so he could get more laser work done on his tattooes and I wanted a manicure-pedicure. The spa ladies were both from Vietnam and live in the area and so we fell to talking about the immigrant life, wifehood, motherhood (theirs, not mine hahaha), how they got (or failed to get) their driving licences, and how I should get a tattoo done (hmmm...). While one lady was painting a super cute flower design on my nails I kept waiting for H's bloodcurdling screams from the other room -- laser removal of old tats isn't painless after all - but being the stud-macho-John Wayne-Rambo-combo he is, not a peep. He comes out and I rush to inspect, but he looks quite okay. Not even a little pale :-) We say goodbye to the ladies, but not until they both encourage me again to get a tattoo or two put in.

After such a "harrowing" morning, we adjourn to the nearby Timmie's for a latte, and hot chocolate and bagels. Then it's back home, where to console myself for such a wet day, and to celebrate the kale growing so wildly in the vegetable plots, I make this soup.

Pinoys living overseas will understand the occasional craving I get for ampalaya (bitter gourd) leaves to go with monggo (i.e. mung bean) soup. I've just found that kale makes an excellent substitute, the leaves have a beautifully earthy, slightly bitter tang that mellows into a greeny lovely flavour that holds up and doesn't get watery like spinach. That's because kale IS a sturdier vegetable, in addition to being loaded with Vit C, and requires a few more minutes cooking time than spinach. And I adore split peas for soup, they hold their shape, the colours are nice and they don't become mushy.

Split peas and kale soup

Kale stir-fry:
A bunch of kale, center rib removed and cut into 3/4 inch strips
3 cloved of garlic, peeled and minced
Half a medium sized onion (I prefer red or white), chopped
Oil for sauteeing

Soup base:
3 cups mixed yellow and green split peas, rinsed
1 - 2 cups cooked boneless chicken, cubed
10 cups water or chicken broth

In a large pot, saute chopped onion in a little olive oil until translucent. Throw in the garlic at this point and saute for 2 or 3 minutes more. Add the chopped kale and stir to mix everything up. Let it cook, stirring occasionally, until kale is al dente. Set kale aside.

Using the same pot, boil the peas in water or chicken broth. As it boils, skim off the scum that rises to the surface. After the first boil, add the cooked cubed chicken and season with salt and freshly ground pepper, to taste. I like to add cayenne pepper, garlic seasoning, and even chopped spring onions at this point. When the peas are well cooked, ladle into bowls and serve with as much kale as you like spooned over on top.

Lemon poppyseed cake

Another product of yesterday's cooking marathon. The poppyseeds added a pleasing crunch to the cake. If you wish, you could poke holes in the cake after taking it out of the oven, and pour in lemon or orange syrup for added moistness. I've done it that way before, but this time I wanted a simpler cake with a lighter calorie load. The older I get, the simpler I want my food preparations to be.

Lemon poppyseed cake
Adapted from Nick Malgieri's Orange poppy seed cake

For the cake:
1 3/4 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 lb/2 sticks unsalted butter, softened
1 cup sugar
3 large eggs
8 oz sour cream
1/2 cup poppyseeds
zest of 1 lemon (2 lemons if you prefer a stronger lemon flavour)

Set a rack in the middle of the oven and preheat to 350 F

Butter a 9-inch springform pan. For additional insurance you can line the bottom with buttered parchment or wax paper.

Combine flour, baking powder and baking soda in a bowl. Mix.

In a larger bowl beat the butter and sugar on medium-high speed until soft and light, about 5 minutes. You can use a heavy0duty mixer; I used a handheld and it worked a treat. Beat in the eggs one at a time, beating smooth after each addition.

Switch mixer speed to low and add half the flour mixture. Scrape down the bowl and beater with a rubber spatula. Then beat in the sour cream, then the remaining flour mixture.

Use a rubber spatula to give the batter a final mix. Fold in the poppy seeds and lemon zest. Scrape the batter into the prepared pan.

Bake for about 1 hour or until the cake is well risen and a toothpick inserted in the centre comes out clean. Cool the cake on a rack to room temperature. Remove the pan sides and slide the cake onto a platter. Run a sharp knife between the cake and paper, and pull out the paper.

Storage: Keep under a cake dome at room temperature.

Pavlovah lovah

Ah, pavlova! For a long time I have loved you, O Dessert from Down Under. I have drooled over your pillowy, marshmallowy softness under the cloak of golden, crunchy meringue. I have marvelled at the lofty heights that a simple marriage of eggwhites and sugar can reach. I have loved the way the kiwi or strawberries piled on top leavened the sweetness with their acidity. And most of all, I have gorged myself silly on spoonful after spoonful of these contrasting flavours and textures.

When done right a pavlova is sheer delight. Done wrong (and I've had some pretty miserable specimens in restaurants) it's a sheer waste of an ingenious idea. I've had pavlovas that tasted of absolutely nothing, the insult to the tastebuds compounded by the characterless strawberries piled on top and the chemical tasting whipped cream. And I've had absolutely mesmerising concotions that had me clapping in delight, even in the poshest restaurants (yes, I'm like that).

So all that remained after years of invariably ordering pavlova (or banoffee pie, another obsession, but that's a tale for another day) in restaurants is....to make it myself.

That's why I embarked on a marathon of cooking today that resulted in a very rustic pavlova, a bit lopsided like Jim "Rubberface" Carrey's manic grin (we were watching Batman and the Riddler as I was making this dessert), but nonetheless light and delicious.

There's plenty of really reliable recipes around, including Delia Smith's foolproof and home cook-tested recipe that I would advise YOU to try. But this post here is a tale of how I did my rustic version, mucking about in my kitchen and improvising with what I had on hand.

Summer pavlova with raspberries
I whisked together 1 cup superfine granulated sugar and 1 tablespoon tapioca in a small bowl. Most professional recipes advise you to use cornstarch but tapioca flour is all I had and the pavlova didn’t seem to be harmed by it.

Then I beat 3 large eggwhites with a pinch of salt using an electric mixer at medium speed until soft peaks formed. Delia’s tip is to beat until the meringue doesn’t fall out of the bowl if you invert it. But I’m not so radical.

At this point I turned the oven on and dialed up 300 F. The rack should be in the middle. The recipes tell you to preheat at the beginning of instructions but honestly I don’t work that fast and don’t want to waste the heat.

Then, I added 3T water to the eggwhite mixture and beat it again until the soft peaks returned.

Next step was to beat in the sugar mixture 1T at a time, using medium-high speed. After all sugar had been added, I beat for a minute more. Next I added 1 teaspoon lemon juice (what I had on hand; standard ingredient is white vinegar or apple cider vinegar) and beat at high speed for about 7 minutes, until the meringue turned glossy, with stiff peaks.

Then I dolloped the meringue on my Silpat to make a circle around 8 inches in diameter with the edges slightly higher than the centre – this was to create a crater to hold the whipped cream and fruit I planned to pile on. (I didn’t have baking parchment so I used a baking sheet and layered Silpat on top).

I popped the whole thing in the oven and baked it about 1 hour and a half until the meringue developed a crust. After that I turned off the heat and let the meringue cool in the oven for an hour. It's important for the meringue to dry completely.

Next head-scratcher was the topping. I had no whipped cream. Besides, that stuff is bad for you ;-) So I lightly beat together about a cup of plain yogurt with 2T of sugar, and then piled on the raspberries. I had set out two cups of the razzies to defrost an hour earlier, but what with H and me snacking on a few berries while they were thawing, there was just a cupful left! Baaaaaaaaaaaad.

As it baked the pavlova developed a few major cracks that reminded me of volcano movies, you know the ones where the ground develops major splits, only these were horizontal. But the tangy creaminess of the yogurt and the beautiful acidity of the raspberries made the whole lovely messy pile so scrumptious, hubby and I had seconds and I had thirds!

Below is the whole lava-esque creation before we dug in:



Bon appetit!

Poppy faces

Tonight: Bake raspberry-lemon corn muffins in hopes of winning H over to the virtues of cornmeal. Send recipe, if it works, to the UP Alumni Association's newsletter out here in BC. Start on my freelance work for J and J.

Tomorrow: Chiropractor appointment at 9, gym at 10 and then pick up a few groceries. Sunday might be....just sheer blissful leisure!

Have a great weekend everyone!

Deadly charm

It's been foxgloves season these past two weeks in the garden. There's two colours so far -- pink and a creamy white. Looking at the graceful tall spikes, it's hard to take in just how toxic they are. The entire plant is toxic, including the roots and seeds. One foxglove flower, if eaten, can kill a small child. {{ Shudder }}

Digitalis purpurea. How can something so beautiful also be toxic?

the throats of the fox gloves
are spotted spotted inside

From Foxglove poem, Christina Conrad

Asian lilies

The Asiatic lilies that H bought for me are blooming. What a gorgeous, intense orange they are! The little dark specks at the throat set off the vibrancy of the petals. These are no wallflowers for sure.

Today's edibles: Garlic bread

The easiest thing. Leftover baguettes smeared with melted butter-and-olive oi, and minced garlic. Topped with chopped chives from the garden. Baked in a 350 oven for 10 minutes.

Garden update: Bed #2

May 19. H has just organised the raised bed, fixing the wooden frame in place and hauling in some good soil. We didn't plant anything yet on this day. (That's his behind you see, I'm being naughty!)



May 20. We bought four tomato plants and various seeds and, in the soft drizzle that persisted throughout that day, planted them. Four tomato plants on one side, the long end of the patch. Four rows of carrots, four of Swiss chard, six rows of spinach, and 12 kale plants. The tall leaves you see growing are daffodils that were within the bed perimeter and had done their blooming for the year. We left them in, they will be a nice floral touch amid the veg next year.



June 14. Three weeks later, hurrah! The carrots are just an inch tall but all the other plants are robust. (That's me in shades)



The 12th kale plant didn't survive the heat waves but all the other kale are coming along nicely, they're about 9 to 10 inches tall now.



The lovely spinach.



Three of the four toms have been busy and have fruit. Below is a bunch of healthy young tomatoes from the heirloom plant (leastways I think it's an heirloom variety).



Cherry tomatoes (more than 20 globes now!):



We may have a harvest of kale soon! I have stir-fried kale in mind -- dark green and glistening with good olive oil, spiked with fat slivers of sauteed golden garlic, and maybe with crunchy toasted almonds. Anyone with good chard recipes, let me know! And I've always wanted to try fried green tomatoes, as seen in the movie.

My mom, the tropical gardener

My mom has a green thumb and everything she plants, grows. Around her house she always has green things growing. We had a beautiful Indian mango tree that gave abundant fruit year after year, a camias tree that was a copious producer, productive langka (jackfruit) and guyabano, and always a banana tree or two - we always needed the leaves for wrapping foods that were to be grilled. Ornamentals too, flourished under her care. She had orchids galore, indestructible coleus, sturdy San Francisco (Codiaeum variegatum), climbing jasmine. Currently she's growing (though growing implies effort and she seems to do it so effortlessly) various ferns, "buhok ni Ester" or Ester's hair (Tillandsia usneoides I), and a mature yellow bell vine that keeps our front yard shady. I also remember yellow-throated purple flowers growing in a bush in the shade, when I was in my teens. It bloomed throughout the year. Only recently have I identified it as Thunbergia erecta, a shrub native to tropical East Africa. This site says: "This sprawling shrub was introduced to the Philippines in 1950s...It responds well to regular pruning. It likes the full fun and well-drained soil, but it will bloom in partial shade. Propagated from cuttings." ...I would like to grow Thunbergia again but it will have to be in a hothouse I think.

I snapped the blue blooms shown above in her garden early this year, on one of my visits home. They're actually pretty small flowers, but thanks to the camera zoom they show up quite well. Here's a clearer picture of the leaves:



This is the yellow bell aka yellow trumpet tree and, scientifically, Tecoma stans:



Some views of the house and garden. It's a modest house but it's of course home and most of the memories of my youth are locked up in this place and its gardens:





Other flowering plants and bushes we currently have growing around the house:















I grew up in a pocket Eden and took it for granted. But it's so dear to me now. I hope my Mom will be gardening and planting and weeding and nursing her precious cuttings for a long, long time.

Tomatoes, tomatoes

We have six tomato plants thriving in the garden, planted only two weeks apart. Only three so far have shown signs of fruit, the other three are healthy and vigorous but only have a few flowers. Maybe something will come up in a couple more weeks.

I'm not exactly sure what variety the one shown above is. We got this from a local nursery run by a Dutchman and it was labelled only "F1". If you happen to know anything about tomatoes please let me know! It bears clusters of small fruit, and there are more than 20 young 'uns ripening now.

Right beside it is a Better Boy, a nice meaty variety. It only has one fruit so far:



And beside the Boy, this unlabelled variety that's carrying six or more fruit, and growing rounder, heavier and glossier by the day. I think it's a heritage tomato with yellow fruit:



Sweet Baby Girl, which we also bought from the Dutchman, and two other plants -- a Patio tomato and a second Better Boy -- both from a different nursery, do not have fruit yet. Guys, we're waiting!