[Sca-cooks] Green almond, fresh chickpeas

[JIMCHEVAL at aol.com]

http://localfoods.about.com/od/fruitsvegetables/a/Green-Almonds.htm
http://www.thekitchn.com/you-must-try-these-green-almonds-ingredient-spotlig
ht-187805
 
It's not surprising you can find them in California; somewhat more so that  
you can find them in Boston. At the Haymarket, no less.

http://www.thehungrymouse.com/2010/05/01/green-almonds/
 
Jim  Chevallier
_www.chezjim.com_ (http://www.chezjim.com/) 

FRENCH BREAD HISTORY:  Gallo-Roman bread
_http://leslefts.blogspot.com/2015/02/french-bread-history-gallo-roman-bread
.html_ 
(http://www.blogger.com/blogger.g?blogID=605157142783588112#editor/target=post;postID=5731051559935660544;onPublishedMenu=allposts;onClosedMenu=
allposts;postNum=0;src=postname) 








In a message dated 4/12/2015 2:08:20 A.M. Pacific Daylight Time,  
lilinah at earthlink.net writes:

Green  almonds are not yet at the nut stage. There is no hard shell. The 
outside is  green and slightly fuzzy. The inside is like a slightly milky 
colored gel.  Traditionally they are eaten as they are (you can't peel them, 
there's no nut  inside), dipped in salt, as a snack. I have a vague memory of 
reading  something about them in a period text, but can't recall  which.