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
Sunday, May 16, 2010
Sunday, May 09, 2010
Amaizing isn’t it?
"Sex is good, but not as good as fresh sweet corn." Garrison Keillor
Amaizing isn’t it? Corn has become the second most important grain behind rice in the world; more acreage is planted in wheat, but corn results in heavier yields. Maize, beans and squash make up the Native American food trinity, staples in the diet of western hemisphere diets before its discovery by the Old World. This native cereal grain has evolved greatly from its wild form; indeed it cannot yet be traced directly back to a “wild” form. It is a species of grass, which relates it to wheat, but its modern form has its kernels completely covered by a husk, making it impossible for the plant to reproduce by itself since the seed cannot come into direct contact with the soil without some one to remove the husk and plant the seed. Fossil remains have been found in Mexican caves dating back 8500 years, making it one of the oldest domesticated crops. Maize “ears” always grow in an even number of rows, starting with prehistoric corns of two rows to 16 or more rows with 500+ kernels. When corn first spread to the old world a malnutrition problem known as pellagra arose: if alkali is not introduced to the plant, the B-vitamin niacin is not released and amino acids found in beans and meats are also necessary to balance the human diet.
“Kansas had better stop raising corn and begin raising hell.”
Mary Elizabeth Lease
Corn Festivals:
http://www.cornfestival.net/ Shippenburg, Pa.
http://www.westpointcornfestival.com/ Shuckfest West Point, Iowa
http://www.popcornfestival.com/ Marion, Ohio - Popcorn Festival
Amaizing isn’t it? Corn has become the second most important grain behind rice in the world; more acreage is planted in wheat, but corn results in heavier yields. Maize, beans and squash make up the Native American food trinity, staples in the diet of western hemisphere diets before its discovery by the Old World. This native cereal grain has evolved greatly from its wild form; indeed it cannot yet be traced directly back to a “wild” form. It is a species of grass, which relates it to wheat, but its modern form has its kernels completely covered by a husk, making it impossible for the plant to reproduce by itself since the seed cannot come into direct contact with the soil without some one to remove the husk and plant the seed. Fossil remains have been found in Mexican caves dating back 8500 years, making it one of the oldest domesticated crops. Maize “ears” always grow in an even number of rows, starting with prehistoric corns of two rows to 16 or more rows with 500+ kernels. When corn first spread to the old world a malnutrition problem known as pellagra arose: if alkali is not introduced to the plant, the B-vitamin niacin is not released and amino acids found in beans and meats are also necessary to balance the human diet.
“Kansas had better stop raising corn and begin raising hell.”
Mary Elizabeth Lease
Corn Festivals:
http://www.cornfestival.net/ Shippenburg, Pa.
http://www.westpointcornfestival.com/ Shuckfest West Point, Iowa
http://www.popcornfestival.com/ Marion, Ohio - Popcorn Festival
Sunday, May 02, 2010
Chard: Valedictorian of Vegetables
Swiss chard is one of those vegetables that can be quite daunting if you have never used it – what do you do with it? TreeHugger
Chard is the green that grows from the beet. The name Swiss chard helps to differentiate this plant from the French chardon, a term describing plants with thistle-like characteristics (Italian, cardoni). It is also a cousin of spinach as well as being one of the most nutrient-laden of all vegetables: low in calories, high in vitamins and minerals, including magnesium, calcium, vitamin K, iron, potassium, vitamin A, folate, zinc, copper, vitamin C, and vitamin E. It is also fiber-rich and an excellent source of protein.For these and other reasons, this delectable beauty is known by some as the "Valedictorian of Vegetables".
The Swiss botanist Karl Koch first classified chard in the 19th century; its origins are more likely the Mediterranean, where Aristotle described its medicinal properties in the 4th century B.C. Like spinach, chard has high levels of oxalic acid, which can be harmful in great amounts, but aid the body in the absorption of calcium at safe levels. Some chefs prefer the stalk while others prefer the leaves; both are quite edible. Depending on the beetroot, chard stalks grow red, white and yellow; when sold in mixed bunches, they are known as “Rainbow Chard”. Mildly bitter, try it in pestos, risottos or as a side dish all its own. It is also a wonderful addition to any braising greens mixture.
Reading sign, "Enjoy Winter Sports at Swiss Chard Lodge, Sunstroke Valley, Idaho.(40 Miles as the Crow Flies)”, “But Who Wants to Ride with an Old Crow?” Woody Woodpecker in “Ski for Two”
Chard is the green that grows from the beet. The name Swiss chard helps to differentiate this plant from the French chardon, a term describing plants with thistle-like characteristics (Italian, cardoni). It is also a cousin of spinach as well as being one of the most nutrient-laden of all vegetables: low in calories, high in vitamins and minerals, including magnesium, calcium, vitamin K, iron, potassium, vitamin A, folate, zinc, copper, vitamin C, and vitamin E. It is also fiber-rich and an excellent source of protein.For these and other reasons, this delectable beauty is known by some as the "Valedictorian of Vegetables".
The Swiss botanist Karl Koch first classified chard in the 19th century; its origins are more likely the Mediterranean, where Aristotle described its medicinal properties in the 4th century B.C. Like spinach, chard has high levels of oxalic acid, which can be harmful in great amounts, but aid the body in the absorption of calcium at safe levels. Some chefs prefer the stalk while others prefer the leaves; both are quite edible. Depending on the beetroot, chard stalks grow red, white and yellow; when sold in mixed bunches, they are known as “Rainbow Chard”. Mildly bitter, try it in pestos, risottos or as a side dish all its own. It is also a wonderful addition to any braising greens mixture.
Reading sign, "Enjoy Winter Sports at Swiss Chard Lodge, Sunstroke Valley, Idaho.(40 Miles as the Crow Flies)”, “But Who Wants to Ride with an Old Crow?” Woody Woodpecker in “Ski for Two”
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