I call a fig a fig, a spade a spade. Menander
It’s a ficus go figger! Figs have been found in archaeological sites dating back over 11,000 years, making them possibly the oldest cultivated crop, preceding wheat and rye by over 1000 years. They are related to the mulberry, the family Moraceae, mostly tropical flowering trees, which include breadfruit and banyans.
“And the eyes of them both were opened, and they knew that they were naked; and they sewed fig leaves together, and made themselves aprons” Genesis 3:7
In the Bible Adam and Eve covered themselves with fig leaves after committing the original sin; it is possible that the fig is the actual forbidden fruit. The Greeks held that the fig was given by Demeter to Dionysus, who used the many parts of it to symbolize fun and fertility. The fig tree is proclaimed as the Tree of Life and Knowledge from Central Africa to the Far East. The Bo tree under which Buddha meditated, was a variety of the fig tree, a cutting of which still grows in Ceylon. It is also a prominent food during Passover and Ramadan.
"Figs are restorative, and the best food that can be taken by those who are brought low by long sickness...professed wrestlers and champions were in times past fed with figs." Pliny
Not only the fruit with the highest amount of fiber, the fig is also high in cancer fighting antioxidants. They are high in potassium, magnesium, iron, copper, manganese and contain more calcium than milk. Figs are among the most highly alkaline foods, making them useful in balancing the pH of the body. They are a good source of potassium, important in helping to regulate blood pressure.
"Shape is a good part of the fig's delight." Jane Grigson
The fig tree is native to the Mediterranean and does well in similar climates on all continents, save Antarctica.
There are basically three varieties of common figs:
Caducous (or Smyrna) figs require pollination by the fig wasp and caprifigs (other male and female fruiting trees) to develop crops. Some cultivars are Calimyrna, Marabout, and Zidi.
Persistent (or Common) figs do not need pollination; fruit develop through self-contained, parthenocarpic means and produce a seedless fruit. This is the variety of fig most commonly grown by home gardeners. Adriatic, Black Mission, Brown Turkey, Brunswick, and Celeste are some representative cultivars.
Intermediate (or San Pedro) figs do not need pollination to set the breva, or early, crop, but do need pollination, at least in some regions, for the main crop. Examples are Lampeira, King, and San Pedro.
"There was an Old Person of Ischia,
Whose conduct grew friskier and friskier;
He danced hornpipes and jigs,
and ate thousands of figs,
That lively Old Person of Ischia." Edward Lear
Festivals:
http://www.visit-montenegro.com/article-mne-9086.htm Budva, Montenegro
http://eventful.com/fresno/events/fig-fest-/E0-001-032326204-3 Fresno, CA
Sunday, August 08, 2010
Sunday, July 25, 2010
Ain’t that just peachy?
"An apple is an excellent thing -- until you have tried a peach." George du Maurier
Ain’t that just peachy? On June 15, 1982, Ronald Reagan issued one of his most important proclamations: he decreed that July was to become "National Peach Month". Those of us who eat fresh peaches really must tend to agree; peaches harvested in July are more likely to be at their peak than at any other time. U.S. farmers harvested 1.25 million tons of peaches in July 2005.
"Chocolate's okay, but I prefer a really intense fruit taste. You know when a peach is absolutely perfect... it's sublime. I'd like to capture that and then use it in a dessert." Kathy Mattea
Peaches are the largest variety of stone fruits, which claim the apricot, cherry, plum, and nectarine among their family. This family has the rare distinction of having its fruit and seeds both being consumed; the almond and coffee bean both come from stone fruit pits.
"A Georgia peach, a real Georgia peach, a backyard great-grandmother's orchard peach, is as thickly furred as a sweater, and so fluent and sweet that once you bite through the flannel, it brings tears to your eyes."Melissa Fay Greene, 'Praying for Sheetrock'
The Chinese began domesticating the peach around 4000 years ago, just as metal tools were coming into widespread use in the Bronze Age Xia dynasty. With a climate similar to that of the southeastern U.S., it's no wonder some of the best peaches grow there. As traders followed the silk routes, the peach made its way to Persia, the Nile, the Mediterranean and Europe.
"One does a whole painting for one peach and people think just the opposite - that particular peach is but a detail." Pablo Picasso
Dame Nellie Melba, who sang like a bird and loved to dine, was feted by Escoffier with the immortal Peach Melba, which he created at the Savoy in 1893 to repay her for tickets to see her perform at London’s Covent Garden as Elsa in Wagner’s Lohengrin. At an intimate gathering of friends, the great chef sculpted an ice swan to commemorate an image from the opera and settled a bowl of vanilla ice cream, vanilla soaked peaches and raspberry puree between its wings: a real peach receiving her just dessert.
“Life is better than death, I believe, if only because it is less boring and because it has fresh peaches in it” Thomas Walker
Festivals
http://www.louisianapeachfestival.org/ Ruston, LA
http://www.scpeachfestival.org/ Gaffney, SC
http://www.gapeachfestival.com/ Peach County, GA
http://www.palisadepeachfest.com/ Palisade, CO
Ain’t that just peachy? On June 15, 1982, Ronald Reagan issued one of his most important proclamations: he decreed that July was to become "National Peach Month". Those of us who eat fresh peaches really must tend to agree; peaches harvested in July are more likely to be at their peak than at any other time. U.S. farmers harvested 1.25 million tons of peaches in July 2005.
"Chocolate's okay, but I prefer a really intense fruit taste. You know when a peach is absolutely perfect... it's sublime. I'd like to capture that and then use it in a dessert." Kathy Mattea
Peaches are the largest variety of stone fruits, which claim the apricot, cherry, plum, and nectarine among their family. This family has the rare distinction of having its fruit and seeds both being consumed; the almond and coffee bean both come from stone fruit pits.
"A Georgia peach, a real Georgia peach, a backyard great-grandmother's orchard peach, is as thickly furred as a sweater, and so fluent and sweet that once you bite through the flannel, it brings tears to your eyes."Melissa Fay Greene, 'Praying for Sheetrock'
The Chinese began domesticating the peach around 4000 years ago, just as metal tools were coming into widespread use in the Bronze Age Xia dynasty. With a climate similar to that of the southeastern U.S., it's no wonder some of the best peaches grow there. As traders followed the silk routes, the peach made its way to Persia, the Nile, the Mediterranean and Europe.
"One does a whole painting for one peach and people think just the opposite - that particular peach is but a detail." Pablo Picasso
Dame Nellie Melba, who sang like a bird and loved to dine, was feted by Escoffier with the immortal Peach Melba, which he created at the Savoy in 1893 to repay her for tickets to see her perform at London’s Covent Garden as Elsa in Wagner’s Lohengrin. At an intimate gathering of friends, the great chef sculpted an ice swan to commemorate an image from the opera and settled a bowl of vanilla ice cream, vanilla soaked peaches and raspberry puree between its wings: a real peach receiving her just dessert.
“Life is better than death, I believe, if only because it is less boring and because it has fresh peaches in it” Thomas Walker
Festivals
http://www.louisianapeachfestival.org/ Ruston, LA
http://www.scpeachfestival.org/ Gaffney, SC
http://www.gapeachfestival.com/ Peach County, GA
http://www.palisadepeachfest.com/ Palisade, CO
Sunday, July 04, 2010
Tomatoes won’t kill you…
Sonny, true love is the greatest thing in the world…except for a nice MLT – mutton, lettuce and tomato sandwich, where the mutton is nice and lean and the tomato is ripe…they're so perky, I love that. Miracle Max
Tomatoes won’t kill you…even though you might believe you’ve died and gone to heaven after biting into a perfect one.
"A number of rare or newly experienced foods have been claimed to be aphrodisiacs. At one time this quality was even ascribed to the tomato. Reflect on that when you are next preparing the family salad."Jane Grigson
Being a member of the “Deadly” Nightshade slowed its acceptance, but fortunately Colonel Robert Johnson ate a basket of them Salem, NJ in 1820, proving that the love apple was more delicious than deadly. Hernando Cortez brought the first seeds back to the old world in 1519; unfortunately at first this new fruit was merely a curiosity. Botanist Pietro Andrea Mattioli named them pomi d’oro “golden apple”; he also labeled them as “mala insana” meaning “bad crazy” which scared away diners for centuries, but when they finally came around the world was forever changed.
"Hunger makes you restless. You dream about food - not just any food, but perfect food, the best food, magical meals, famous and awe-inspiring, the one piece of meat, the exact taste of buttery corn, tomatoes so ripe they split and sweeten the air, beans so crisp they snap between the teeth, gravy like mother’s milk singing to your bloodstream." - Dorothy Allison, Bastard Out of Carolina
There are now several thousand cultivars of tomatoes grown in every corner of the world, in every shape and size. Quite popular today are heirloom varieties with over 600 varieties in the U.S! Heirloom tomatoes are a nostalgic attempt to bring back tomatoes that are bred for flavor rather than shape and durability. Many of these varieties are susceptible to disease, cracking, bugs and other varmints – after all, since they taste good to humans, why be surprised that they taste good to animals? Some popular varieties of heirloom tomatoes include: Big Rainbow – a sweet yellow and red striped variety; the Blaby Special of Leicestershire, which was England’s main cultivar through World War II; the big ol’ Brandywines, ranging from yellow to purple; the huge pink “Mortgage Lifters”.
The color palette can make the rainbow blush: crimson to indigo, with many patterns and striations. A rule of thumb is when it feels like a balloon full of fudge, it’s probably ripe. Try them at room temperature for the full bouquet of flavor. Also, enjoy the miniature varieties that are appearing.
You say potato and I say po-tah-to. You say tomato and I say to-mah-to. Tomato, to-mah-to, potato, po-tah-to! Let's call the whole thing off! Ira Gershwin
In 1893, the U.S. Supreme Court ruled that the tomato was a vegetable in order to tax it’s import; fruit was allowed duty free at the time. Botanically, the tomato is a berry, fruit of the vine and all. It is quite often cooked and eaten as a vegetable…even in ketchup, it is a vegetable, per Ronald Reagan - discussions of him are for another blog…
Though Andre Simon said in his, The Concise Encyclopedia of Gastronomy
"A cooked tomato is like a cooked oyster: ruined." I must take some exception to his pronouncement on the ‘mater. Cooking with tomatoes is also a great way to enjoy them. High in vitamin C which aids the immune systems to fight infections, strengthens connective tissues and helps the body absorb iron; beware, the citric acid will react with aluminum, so take care in choosing your utensils. Carrots, salt or sugar all tend to ameliorate the acidic bite: go for the carrot to add depth to the sauce. Tomatoes are also high in vitamin A, which promotes eye health, strong bones and tissues. Additional benefits include high in antioxidants, low in fats and calories, cholesterol and sodium free which all contribute to your healthy menu. For a different spin, try canning, oven-roasting or drying them for future use.
It's difficult to think anything but pleasant thoughts while eating a homegrown tomato. Lewis Grizzard
Festivals
http://www.reynoldsburgtomatofestival.org/ Reynoldsburg, OH
http://www.graingercountytomatofestival.com/ Rutledge, TN
http://www.latomatina.org/ La Tomatina - tomato fight - Buñol , Valencia , Spain
http://www.kj.com/events/tomato-festival/ Santa Rosa, CA
http://www.pittstontomatofestival.com/ Pittston, PA
http://www.bradleypinktomato.com/ Warren, AR
Tomatoes won’t kill you…even though you might believe you’ve died and gone to heaven after biting into a perfect one.
"A number of rare or newly experienced foods have been claimed to be aphrodisiacs. At one time this quality was even ascribed to the tomato. Reflect on that when you are next preparing the family salad."Jane Grigson
Being a member of the “Deadly” Nightshade slowed its acceptance, but fortunately Colonel Robert Johnson ate a basket of them Salem, NJ in 1820, proving that the love apple was more delicious than deadly. Hernando Cortez brought the first seeds back to the old world in 1519; unfortunately at first this new fruit was merely a curiosity. Botanist Pietro Andrea Mattioli named them pomi d’oro “golden apple”; he also labeled them as “mala insana” meaning “bad crazy” which scared away diners for centuries, but when they finally came around the world was forever changed.
"Hunger makes you restless. You dream about food - not just any food, but perfect food, the best food, magical meals, famous and awe-inspiring, the one piece of meat, the exact taste of buttery corn, tomatoes so ripe they split and sweeten the air, beans so crisp they snap between the teeth, gravy like mother’s milk singing to your bloodstream." - Dorothy Allison, Bastard Out of Carolina
There are now several thousand cultivars of tomatoes grown in every corner of the world, in every shape and size. Quite popular today are heirloom varieties with over 600 varieties in the U.S! Heirloom tomatoes are a nostalgic attempt to bring back tomatoes that are bred for flavor rather than shape and durability. Many of these varieties are susceptible to disease, cracking, bugs and other varmints – after all, since they taste good to humans, why be surprised that they taste good to animals? Some popular varieties of heirloom tomatoes include: Big Rainbow – a sweet yellow and red striped variety; the Blaby Special of Leicestershire, which was England’s main cultivar through World War II; the big ol’ Brandywines, ranging from yellow to purple; the huge pink “Mortgage Lifters”.
The color palette can make the rainbow blush: crimson to indigo, with many patterns and striations. A rule of thumb is when it feels like a balloon full of fudge, it’s probably ripe. Try them at room temperature for the full bouquet of flavor. Also, enjoy the miniature varieties that are appearing.
You say potato and I say po-tah-to. You say tomato and I say to-mah-to. Tomato, to-mah-to, potato, po-tah-to! Let's call the whole thing off! Ira Gershwin
In 1893, the U.S. Supreme Court ruled that the tomato was a vegetable in order to tax it’s import; fruit was allowed duty free at the time. Botanically, the tomato is a berry, fruit of the vine and all. It is quite often cooked and eaten as a vegetable…even in ketchup, it is a vegetable, per Ronald Reagan - discussions of him are for another blog…
Though Andre Simon said in his, The Concise Encyclopedia of Gastronomy
"A cooked tomato is like a cooked oyster: ruined." I must take some exception to his pronouncement on the ‘mater. Cooking with tomatoes is also a great way to enjoy them. High in vitamin C which aids the immune systems to fight infections, strengthens connective tissues and helps the body absorb iron; beware, the citric acid will react with aluminum, so take care in choosing your utensils. Carrots, salt or sugar all tend to ameliorate the acidic bite: go for the carrot to add depth to the sauce. Tomatoes are also high in vitamin A, which promotes eye health, strong bones and tissues. Additional benefits include high in antioxidants, low in fats and calories, cholesterol and sodium free which all contribute to your healthy menu. For a different spin, try canning, oven-roasting or drying them for future use.
It's difficult to think anything but pleasant thoughts while eating a homegrown tomato. Lewis Grizzard
Festivals
http://www.reynoldsburgtomatofestival.org/ Reynoldsburg, OH
http://www.graingercountytomatofestival.com/ Rutledge, TN
http://www.latomatina.org/ La Tomatina - tomato fight - Buñol , Valencia , Spain
http://www.kj.com/events/tomato-festival/ Santa Rosa, CA
http://www.pittstontomatofestival.com/ Pittston, PA
http://www.bradleypinktomato.com/ Warren, AR
Sunday, June 27, 2010
Lettuce pray...
"Man was put on this earth to eat meat – the Bible says so…who the hell ever heard of sacrificing a head of lettuce?" Archie Bunker
As with most foods, people have learned what is good to eat by observing and experimenting. The root of the Latin lactuca sativa (Old French laitue) means milk, implying that early varieties were moist and gooey when eaten. Paintings in Egyptian tombs show early varieties were prickly and had seeds, not unlike dandelions gone to seed. Something had to be done, and it was; we now have four major varieties that we eat today: crisphead, cos, loose-leaf and butterhead. This combination of cultivars has become the second favorite vegetable in the U.S. behind potatoes. Most of these lettuces now have rather mild flavors. A new breed is gaining steam: the field or mesclun mix of baby lettuces from the Provencal mescla, “mixture”. This item has been springing up on menus in the U.S. for a couple of decades, but has been known to foragers for eons. For me, the more colors, textures and flavors the better: select a rainbow in sweet, salty, peppery, sour and bitter for a full bouquet salad! Varieties often include these lettuces: Red & Green Oak, a dark red lettuce shaped like an oak leaf cultivated since the early 1800s it is tender, sweet, never bitter; Leaf lettuces grow in loose heads, crisp, full-flavored, easy to grow and harvest. Romaine is a firm, crisp, crunchy, fibrous, flat and broad-leafed cos variety; “Cos” is often believed to signify the island of Kos as the place of origin for the variety, but the name originates from the Arabic word for lettuce. Lollo Rosa is a beautiful magenta, mild, lightly crisp lettuce with curly red edges, and frilly, tender leaves. Bibb is a butterhead variety, with a soft, buttery texture; bibb is also known as Boston lettuce. Many spring mixes include greens that aren’t lettuces: chards, radicchios, spinaches, chicories and many Asian greens are also included, but these are all for other discussions. So enjoy your greens until your hearts are content.
"Lettuce is like conversation: It must be fresh and crisp, and so sparkling that you scarcely notice the bitter in it." C.D. Warner
http://www.yumalettucedays.com/ Yuma, AZ
http://thehollytree.blogspot.com/2007/04/13th-annual-artas-lettuce-festival.html Bethlehem, West Bank
As with most foods, people have learned what is good to eat by observing and experimenting. The root of the Latin lactuca sativa (Old French laitue) means milk, implying that early varieties were moist and gooey when eaten. Paintings in Egyptian tombs show early varieties were prickly and had seeds, not unlike dandelions gone to seed. Something had to be done, and it was; we now have four major varieties that we eat today: crisphead, cos, loose-leaf and butterhead. This combination of cultivars has become the second favorite vegetable in the U.S. behind potatoes. Most of these lettuces now have rather mild flavors. A new breed is gaining steam: the field or mesclun mix of baby lettuces from the Provencal mescla, “mixture”. This item has been springing up on menus in the U.S. for a couple of decades, but has been known to foragers for eons. For me, the more colors, textures and flavors the better: select a rainbow in sweet, salty, peppery, sour and bitter for a full bouquet salad! Varieties often include these lettuces: Red & Green Oak, a dark red lettuce shaped like an oak leaf cultivated since the early 1800s it is tender, sweet, never bitter; Leaf lettuces grow in loose heads, crisp, full-flavored, easy to grow and harvest. Romaine is a firm, crisp, crunchy, fibrous, flat and broad-leafed cos variety; “Cos” is often believed to signify the island of Kos as the place of origin for the variety, but the name originates from the Arabic word for lettuce. Lollo Rosa is a beautiful magenta, mild, lightly crisp lettuce with curly red edges, and frilly, tender leaves. Bibb is a butterhead variety, with a soft, buttery texture; bibb is also known as Boston lettuce. Many spring mixes include greens that aren’t lettuces: chards, radicchios, spinaches, chicories and many Asian greens are also included, but these are all for other discussions. So enjoy your greens until your hearts are content.
"Lettuce is like conversation: It must be fresh and crisp, and so sparkling that you scarcely notice the bitter in it." C.D. Warner
http://www.yumalettucedays.com/ Yuma, AZ
http://thehollytree.blogspot.com/2007/04/13th-annual-artas-lettuce-festival.html Bethlehem, West Bank
Sunday, June 20, 2010
I love to spit Wallamelon seeds!
“When one has tasted watermelon he knows what the angels eat!” Mark Twain
Melons are a marvelous contradiction. They are gourds, cousins of squash and pumpkins, which are wonderfully sweet when ripe. While they grow on vines, they are not really true berries, but are false berries because they have inferior ovaries, meaning that the flower and fruit can ripen independently. Though they are sweet, they are low in calories due to their high water content. The genus cucumis is the family of true melons and includes cantaloupes, muskmelons, honeydew, kiwanos, and cucumber varieties. These melons have been cultivated in Africa and the Middle East for over 4000 years. The watermelon is a relative with a more developed rind and seeds throughout the flesh. Watermelons probably originated over 5000 years ago in the Kalahari Desert and traveled up the Nile and spread to the rest of the world. Their 92% water content makes them an excellent diuretic; they are sometimes “plugged” with liquor to add life to parties. Speaking of getting pickled, the rind can be pickled and as such is popular in Asia and the Southern U.S.
"Watermelon – it’s a good fruit. You eat, you drink, you wash your face." Enrico Caruso
Festivals:
http://www.wix.com/fjaycees/watermelonfestival Farmerville, LA
http://www.watermelonfest.com/ Winterville, NC
http://www.lionswatermelonfestival.com/ Sunland, CA
Melons are a marvelous contradiction. They are gourds, cousins of squash and pumpkins, which are wonderfully sweet when ripe. While they grow on vines, they are not really true berries, but are false berries because they have inferior ovaries, meaning that the flower and fruit can ripen independently. Though they are sweet, they are low in calories due to their high water content. The genus cucumis is the family of true melons and includes cantaloupes, muskmelons, honeydew, kiwanos, and cucumber varieties. These melons have been cultivated in Africa and the Middle East for over 4000 years. The watermelon is a relative with a more developed rind and seeds throughout the flesh. Watermelons probably originated over 5000 years ago in the Kalahari Desert and traveled up the Nile and spread to the rest of the world. Their 92% water content makes them an excellent diuretic; they are sometimes “plugged” with liquor to add life to parties. Speaking of getting pickled, the rind can be pickled and as such is popular in Asia and the Southern U.S.
"Watermelon – it’s a good fruit. You eat, you drink, you wash your face." Enrico Caruso
Festivals:
http://www.wix.com/fjaycees/watermelonfestival Farmerville, LA
http://www.watermelonfest.com/ Winterville, NC
http://www.lionswatermelonfestival.com/ Sunland, CA
Sunday, June 06, 2010
Eggplant d’amour
“When I was alone, I lived on eggplant, the stove top cook’s strongest ally…. “ 'Alone in the Kitchen with an Eggplant' Laurie Colwin
This is one of the great under-appreciated vegetables. Though there may be marginal real nutritive needs satisfied by the eggplant, the fact that the meat willingly absorbs liquids, makes it a wonderful host for great flavors of stocks and sauces. You can add the texture of eggplant to your recipe for only 25 calories per 8-ounce portion making your recipes light and more filling.
There are great recipes with fantastic names in many cultures that pay homage to the eggplant: Baba Ghanoush, Moussaka, Escalivada, Melanzane alla Parmigiana and my personal favorite, Ratatouille. These dishes have been devoured for eons from their native Sri Lanka, after the collapse of the Guptas, appearing in the west with the growth of the Byzantine Empire and the spread of Islam. The eggplant grows on plants blooming out into two shapes: ovals and elongated. The ovals are preferred in the American South; the colors range from white to indigo: dyes from the pigment have been made to color teeth in ancient civilizations. Elongated varieties, such as Italian or Chinese, are popular in many throughout the world; colors range from white to pale green to deep purple. Baby hybrids of these shapes are readily available. So call it what you like: aubergine, brinjal, Guinea squash, metazoan, or mad apple, when you plan to serve it, just don’t call me late for dinner.
"How can people say they don’t eat eggplant when God loves the color and the French love the name?" Jeff Smith
Festivals:
http://www.loomischamber.com/eggplantfestival.cfm Loomis, CA
http://en.agrotravel.gr/agro/site/AgroTravel/t_docpage?sparam=prefecture_of_arkadia&doc=/Documents/Agrotravel/event/arcadia/giortimelitzanas&sub_nav=Lodgings Leonidio Greece
This is one of the great under-appreciated vegetables. Though there may be marginal real nutritive needs satisfied by the eggplant, the fact that the meat willingly absorbs liquids, makes it a wonderful host for great flavors of stocks and sauces. You can add the texture of eggplant to your recipe for only 25 calories per 8-ounce portion making your recipes light and more filling.
There are great recipes with fantastic names in many cultures that pay homage to the eggplant: Baba Ghanoush, Moussaka, Escalivada, Melanzane alla Parmigiana and my personal favorite, Ratatouille. These dishes have been devoured for eons from their native Sri Lanka, after the collapse of the Guptas, appearing in the west with the growth of the Byzantine Empire and the spread of Islam. The eggplant grows on plants blooming out into two shapes: ovals and elongated. The ovals are preferred in the American South; the colors range from white to indigo: dyes from the pigment have been made to color teeth in ancient civilizations. Elongated varieties, such as Italian or Chinese, are popular in many throughout the world; colors range from white to pale green to deep purple. Baby hybrids of these shapes are readily available. So call it what you like: aubergine, brinjal, Guinea squash, metazoan, or mad apple, when you plan to serve it, just don’t call me late for dinner.
"How can people say they don’t eat eggplant when God loves the color and the French love the name?" Jeff Smith
Festivals:
http://www.loomischamber.com/eggplantfestival.cfm Loomis, CA
http://en.agrotravel.gr/agro/site/AgroTravel/t_docpage?sparam=prefecture_of_arkadia&doc=/Documents/Agrotravel/event/arcadia/giortimelitzanas&sub_nav=Lodgings Leonidio Greece
Sunday, May 16, 2010
That's Cherry, Dude!
I want to do to you what spring does with the cherry trees. Pablo Neruda
If there is one fruit that personifies what is magical about the cornucopia of the plant world it is the cherry. Examine its seasonal nature: a short harvest, less than two months a year of edible fresh fruit on each side of the equator and that’s it! No September cherries, no April cherries, just June/July and December/January if imports make it. This is why “cherry” means pristine perfection. No other fruit conjures up quite such an image of quintessence. Wild sweet cherries were eaten in China over 4000 years ago in the form of wild mazzards, the name Cherry seems to have come from the Greek “kerasos” for horn, though romantics may claim the Sanskrit cheer of praise “karaza”. Lucullus, the conquering gourmet and Pliny the elder were fans; Charlemagne had them planted with blackberries (another immortal fruit). I think nowhere are they more revered than in Japan, where to the Samurai they symbolize destiny, and of course, death and war; the blossom is celebrated in fertility rites in scores of cities and villages throughout the island.
“If I could only have one food for the rest of my life? That's easy: Pez. Cherry flavored Pez.” Vern Tessio
Festivals
http://visit.cherryfestival.org/ National Cherry Festival Traverse City, Michigan
http://www.emmettidaho.com/emmett-cherry-festival Emmett, Idaho
If there is one fruit that personifies what is magical about the cornucopia of the plant world it is the cherry. Examine its seasonal nature: a short harvest, less than two months a year of edible fresh fruit on each side of the equator and that’s it! No September cherries, no April cherries, just June/July and December/January if imports make it. This is why “cherry” means pristine perfection. No other fruit conjures up quite such an image of quintessence. Wild sweet cherries were eaten in China over 4000 years ago in the form of wild mazzards, the name Cherry seems to have come from the Greek “kerasos” for horn, though romantics may claim the Sanskrit cheer of praise “karaza”. Lucullus, the conquering gourmet and Pliny the elder were fans; Charlemagne had them planted with blackberries (another immortal fruit). I think nowhere are they more revered than in Japan, where to the Samurai they symbolize destiny, and of course, death and war; the blossom is celebrated in fertility rites in scores of cities and villages throughout the island.
“If I could only have one food for the rest of my life? That's easy: Pez. Cherry flavored Pez.” Vern Tessio
Festivals
http://visit.cherryfestival.org/ National Cherry Festival Traverse City, Michigan
http://www.emmettidaho.com/emmett-cherry-festival Emmett, Idaho
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