A few smokey weed bowl photos I found:
A Bowlful of Green: #1 Fresh Green Almonds
Image by madlyinlovewithlife
Plant the seeds of your dreams and weed all the objections out.
~ Mary Anne Radmacher
Fresh imported green almonds that I picked up at the farmers market. For me, these are a real treat to see because nut trees do not grow here. I love the soft green colour and velvety look and feel of them. I especially love that there were still fresh almond leaves among the nuts.
Green almonds are only available for a brief 8-week period from late April to the middle of June, which is one of the reasons they have always been considered such a delicacy. One of the other reasons, and perhaps the most important, is their distinct taste. Within the green almond’s fuzzy hull lies a jelly-like inside and a skinless, white almond with a gelatinous texture, similar to a firm grape. These luscious pleasures encompass a subtle flavor that has been described as grassy, fruity, and even simply as “green.”
Whether they’re used in green gazpacho or as a garnish to an entrée, green almonds are appearing on top chef menus all around the world. Take Chef Laurent Manrique of Aqua for example. He pairs delicate green almonds with fish to bring balance to salty dishes like striped sea bass with saffron rice, chorizo, and fruits de mer. And then there’s Chef Thomas Keller of The French Laundry who picks green almonds fresh from the orchard to accompany his popular entrée of sautéed sirloin of Cloverdale Farms rabbit and his salad with mizuna and Santa Rosa plums. Even the Ritz-Carlton dining room in San Francisco offers a chilled Dungeness crab appetizer with pineapple compote, fuzzy green almonds and watercress.
Lightly toasted on my iPad in PhotoToaster and Pic Grunger.
Image by floato