I haven't searched for this, nor have asked ai (which could provide a guide lickety-split) -- but is there a go to reference guide for sizing of things like onions, here or anywhere? "1 medium yellow onion" is roughly how big???? And what is a large clove of garlic?

I have cooked enough to have my own ideas, and usually go by feel for the recipe or what I am making. But if there isn't a weight or other size idea (like roughly 1/2 a cup chopped) given in a recipe, sometimes it's a question-mark for me. In baking, I do tend to weigh things now.

And maybe going by feel is best for my cooking style as it is, sometimes you look and say, that is just too much or too little of something... or not the right ration. Hmmm. Maybe I just answered my own question, ha! I think I will draw some little sketches of what I think a medium or small onion looks like, etc., and put it in one of the old school binders I use for house recipes.

@Carol M. - I agree on All Clad, tho my own large cusinart fry pan has worked well (but has a handle that bites me when cleaning it sometimes, the underside that handle has an open lip near the pan end...).

Very cool you can nibble at the wild edges for that delicacy!! The purslane was wonderful, my first experience with it!!

It was so good in salads, and we did some leaves with the daikon greens in a sizzling oil preparation:

The daikon greens got blanched quickly then thrown over a pile of the fresh purslane leaves, while they were still warm; ginger, garlic & sereno chili slivers got piled on top of them, and grape seed oil heated to near smoking got drizzled over while hot (carefully!) to make it all sizzle... followed by soy/tamari mixed with a bit of brown sugar. Really satisfying. Some leftover, could work in broth or ramen bowl to use up.

Farm shares can be tricky, ours is managed very well by their team - we also get eggs, cheese and yogurt from them, and some poultry and meats, and we can go to the farm and walk their trails and do seasonal pick your own of herbs, cherry tomatoes etc at no extra cost. For those that cant commit to the share, they are at 5 farmers markets a week for retail. It keeps kitchen voodoo real to me tho, as its all sourced nearby.

Oh let me see if I can edit this comment. I like 24 hr caveat.

Update: And it worked, the edit button was there so I could add this. Nice!! 🙌

I just might, @Porter , I'm curious what it's like. And I'm low on my own, so it will come in handy!! 😊

I did put the World Spice Thyme received yesterday immediately to use - it went on a salad of tomatoes, cucumbers, peppers and this green, "purslane", that's amazing (its like a succulent, so the tender leaves are sort of crunchy and juicy) ~ the thyme was also amazing, it was so aromatic and fresh testing!!! Quality 🙌

And the thyme went into marinara i made with all those tomatoes (a small vat haha, most will get frozen for use in the dark season).

Here's the salad before it got dressed with thyme, balsamic and oil.

Cheers ~