Food of the Week: Chicken Wings (Buffalo Wings)

A Buffalo wing, hot wing or wing is a chicken wing section (drumette or flat) that is traditionally deep-fried unbreaded and then coated in sauce. Classic Buffalo-style chicken wing sauce is composed of a vinegar-based cayenne pepper hot sauce and butter. Buffalo wings are traditionally served with celery sticks and blue cheese dressing.

Buffalo wings were created in Buffalo, New York. The residents of Buffalo generally refer to them as “wings” or “chicken wings” rather than “Buffalo wings.”

There are four different legends about how Buffalo wings came to be.

• The first story is that Buffalo wings were first prepared at the Anchor Bar by Teressa Bellissimo, who owned the bar along with her husband Frank. Upon the unannounced, late-night arrival of their son, Dominic, with several of his friends from college, Teressa needed a fast and easy snack to present to her hungry guests. It was then that she came up with the idea of deep frying chicken wings (normally thrown away or reserved for stock) and tossing them in cayenne hot sauce.

A cook preparing Buffalo wings

• A second version, as told by Dominic Bellissimo (Frank and Teressa’s son) to The New Yorker reporter Calvin Trillin in 1980, stated: “It was Friday night in the bar and since people were buying a lot of drinks he wanted to do something nice for them at midnight when the mostly Catholic patrons would be able to eat meat again.” He stated that it was his mother, Teressa, who came up with the idea of chicken wings.
• The third version of the origin involved a mis-delivery of wings instead of backs and necks for making the bar’s spaghetti sauce. Faced with this unexpected resource, Frank Bellissimo says that he asked Teressa to do something with them.
• The fourth version has nothing to do with the Bellissimos or the Anchor Bar. Calvin Trillin stated in his 1980 New Yorker article that a man named John Young also claimed credit for serving chicken wings in a special “mambo sauce”. Chicken wings in mambo sauce became the specialty at his Buffalo restaurant in the mid-1960s. Young had registered the name of his restaurant, John Young’s Wings ‘n Things, at the county courthouse before leaving Buffalo in 1970.

Buffalo wings are used in competitive eating events, such as Philadelphia’s Wing Bowl and at the National Buffalo Wing Festival.

Food of the Week: Chicken

Chicken is the most common type of poultry in the world and is prepared as food in a wide variety of ways, varying by region and culture.

The modern chicken is a descendant of Red Jungle fowl hybrids along with the Grey Jungle fowl first raised thousands of years ago in the northern parts of the Indian subcontinent.

Chicken as a meat has been depicted in Babylonian carvings from around 600 BC. Chicken was one of the most common meats available in the Middle Ages. It was widely believed to be easily digested and considered to be one of the most neutral food stuff. It was eaten over most of the Eastern hemisphere and a number of different kinds of chicken such as capons, pullets and hens were eaten. It was one of the basic ingredients in the so-called white dish, a stew usually consisting of chicken and fried onions cooked in milk and seasoned with spices and sugar.

Chicken consumption in the United States increased during World War II due to a shortage of beef and pork. In Europe, consumption of chicken overtook that of beef and veal in 1996, linked to consumer awareness of Bovine spongiform encephalopathy or B.S.E.

Raw chicken can be frozen for up to two years without significant changes in flavor or texture. Chicken is typically eaten cooked as when raw it often contains Salmonella.

Chicken can be cooked in many ways. It can be made into sausages, skewered, put in salads, grilled, breaded and deep-fried, or used in various curries. There is significant variation in cooking methods amongst cultures. Historically common methods include roasting, baking, broasting, and frying. Today, chickens are frequently cooked by deep frying and prepared as fast foods such as fried chicken, chicken nuggets, chicken lollipops or buffalo wings. They are also often grilled for salads or tacos.

Chickens often come with labels such as “roaster”, which suggest a method of cooking based on the type of chicken. While these labels are only suggestions, ones labeled for stew often do not do well when cooked with other methods.

Some chicken breast cuts and processed chicken breast products include the moniker “with Rib Meat.” This is a misnomer, as it is the small piece of white meat that overlays the scapula, and is removed with the breast meat. The breast is cut from the chicken and sold as a solid cut, while the leftover breast and true rib meat is stripped from the bone through mechanical separation for use in chicken franks, for example. Breast meat is often sliced thinly and marketed as chicken slices, an easy filling for sandwiches. Often, the tenderloin (pectoralis minor) is marketed separately from the breast (pectoralis major). In the US, “tenders” can be either tenderloins or strips cut from the breast. In the UK the strips of pectoralis minor are called “Chicken mini-fillets”.

Chicken bones are hazardous to health as they tend to break into sharp splinters when eaten, but they can be simmered with vegetables and herbs for hours or even days to make chicken stock.

In Asian countries it is possible to buy bones alone as they are very popular for making chicken soups, which are said to be healthy. In Australia the rib cages and backs of chickens after the other cuts have been removed are frequently sold cheaply in supermarket delicatessen sections as either “chicken frames” or “chicken carcasses” and are purchased for soup or stock purposes.

Raw chicken maintains its quality longer in the freezer as compared to when having been cooked because moisture is lost during cooking. There is little change in nutrient value of chicken during freezer storage. For optimal quality, however, a maximal storage time in the freezer of 12 months is recommended for uncooked whole chicken, 9 months for uncooked chicken parts, 3 to 4 months for uncooked chicken giblets, and 4 months for cooked chicken. Freezing doesn’t usually cause color changes in poultry, but the bones and the meat near them can become dark. This bone darkening results when pigment seeps through the porous bones of young poultry into the surrounding tissues when the poultry meat is frozen and thawed. It is safe to freeze chicken directly in its original packaging, however this type of wrap is permeable to air and quality may diminish over time. Therefore, for prolonged storage, it is recommended to overwrap these packages. It is recommended to freeze unopened vacuum packages as is. If a package has accidentally been torn or has opened while food is in the freezer, the food is still safe to use, but it is still recommended to overwrap or rewrap it. Chicken should be from other foods, so if they begin to thaw, their juices won’t drip onto other foods. If previously frozen chicken is purchased at a retail store, it can be refrozen if it has been handled properly. Chicken can be cooked or reheated from the frozen state, but it will take approximately one and a half times as long to cook, and any wrapping or absorbent paper should be discarded.

Food of the Week: Pork Chop

A pork chop is a cut of pork (a meat chop) cut perpendicularly to the spine of the pig and usually containing a rib or part of a vertebra, served as an individual portion.

The center cut or pork loin chop includes a large T shaped bone, and is structurally similar to the beef t-bone steak. Rib chops come from the rib portion of the loin, and are similar to rib eye steaks. Blade or shoulder chops come from the spine, and tend to contain large amounts of connective tissue. The sirloin chop is taken from the (rear) leg end and also contains a large amount of connective tissue. The so-called “Iowa Chop” is a thick center cut; the term was coined in 1976 by the Iowa Pork Producers Association. A “Bacon Chop” is cut from the shoulder end and leaves the pork belly meat attached. Pork chops are sometimes sold marinated to add flavor; marinades such as a chili sauce or a barbecue sauce are common. As pork is often cooked more thoroughly than beef, thus running the risk of drying out the meat, pork chops can be brined to maintain moistness.

Pork chops are suitable for roasting, grilling, or frying, but there are also recipes of stuffed pork chops. They can be used boneless or bone-in. There is a belief that bone-in chops taste better because bones make the meat juicier by retaining the moisture inside. Pork chops are usually cut between 1/2 inch and 2 inches thick.

Food of the Week: Soup

Soup is a generally warm food that is made by combining ingredients such as meat and vegetables with stock, juice, water, or anotherliquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming abroth. Traditionally, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include rice, lentils, flour, and grains.

Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid than stews.

Fruit soups

Fruit soups are served warm or cold depending on the recipe. Many recipes are for cold soups served when fruit is in season during hot weather. Some, like Norwegian fruktsuppe, may be served warm and rely on dried fruit, such as raisins and prunes and so could be made in any season. Fruit soups may include milk or cream, sweet or savoury dumplings, spices, or alcoholic beverages, such as brandy or champagne. Cherry soup is made with table wine and/or port. Starch, particularly potato starch, is used to thicken fruit soups, to make kisel.

Cold and warm fruit soups are common in Scandinavian, Baltic and Eastern European cuisines, while hot fruit soups with meat appear in Middle Eastern, Central Asian and Chinese cuisines. Cold fruit soups include krentjebrij.

Fruit soups are uncommon or absent in the cuisines of the Americas, Africa and Western Europe. They are also not seen in Japan, Southeast Asia or Oceania.

Cold soups

Cold soups are a particular variation on the traditional soup, wherein the temperature when served is kept at or below room temperature. They may be sweet or savory. In summer, sweet cold soups can form part of a dessert tray. An example of a savory chilled soup is gazpacho, a chilled vegetable-based soup originating from Spain.

Food of the Week: Champagne

Champagne is a sparkling wine produced by inducing the in-bottle secondary fermentation of the wine to effect carbonation. The term “Champagne” is used to refer to wine produced exclusively within the Champagne region of France, from which it takes its name.

The primary grapes used in the production of Champagne are Pinot noir, Chardonnay and Pinot Meunier. Champagne appellation law only allows grapes grown according to appellation rules in specifically designated plots within the appellation to be used in the production of Champagne. Through international treaty, national law or quality-control/consumer protection related local regulations; most countries limit the use of the term to only those wines that come from the Champagne appellation. In Europe, this principle is enshrined in the European Union by Protected Designation of Origin (PDO) status. Other countries, such as the United States, maintain a legal structure that allows domestic producers of sparkling wine to use the term “Champagne” under limited circumstances. The majority of US-produced sparkling wines do not use the term “champagne” on their labels and some states, such as Oregon, ban producers in their states from using the term.

Champagne first gained world renown because of its association with the anointment of French kings. Royalty from throughout Europe spread the message of the unique sparkling wine from Champagne and its association with luxury and power in the 17th, 18th and 19th century. The leading manufacturers devoted considerable energy to creating a history and identity for their wine, associating it and themselves with nobility and royalty. Through advertising and packaging they sought to associate Champagne with high luxury, festivities, and rites of passage. Their efforts coincided with the emergence of a middle class that was looking for ways to spend its money on symbols of upward mobility.

The Romans were the first to plant vineyards in this area of northeast France with the region being cultivated by at least the 5th century, possibly earlier. Wines from the Champagne region were known before medieval times. Churches owned vineyards and monks produced wine for use in the sacrament of Eucharist. French kings were traditionally anointed in Reims and Champagne wine was served as part of coronation festivities. The Champenois were envious of the reputation of the wines made by their Burgundian neighbours to the south and sought to produce wines of equal acclaim. However, the northerly climate of the region gave the Champenois a unique set of challenges in making red wine. At the far extremes of sustainable viticulture, the grapes would struggle to ripen fully and often would have bracing levels of acidity and low sugar levels. The wines would be lighter bodied and thinner than the Burgundy wines they were seeking to outdo.

Contrary to legend and popular belief, Dom Perignon did not invent sparkling wine. The oldest recorded sparkling wine is Blanquette de Limoux, which was apparently invented by Benedictine Monks in the Abbey of Saint Hilaire near Carcassonne in 1531. Over a century later, the English scientist and physician Christopher Merret documented the addition of sugar to a finished wine to create a second fermentation six years before Dom Perignon set foot in the Abbey of Hautvillers and almost 40 years before it was claimed that the famed Benedictine monk invented Champagne. Merret presented the Royal Society with a paper in which he detailed what is now called méthode champenoise in 1662.

Although Dom Perignon did not invent Champagne, he did develop many advances in production of the drink, including holding the cork in place with a wire collar (muselet) to withstand the fermentation pressure. In France, the first sparkling Champagne was created accidentally; its pressure led it to be called “the devil’s wine” (le vin du diable) as bottles exploded or the cork jolted away. Even when it was deliberately produced as a sparkling wine, Champagne was for a very long time made by the méthode rurale, where the wine was bottled before the only fermentation had finished. Champagne did not utilize the méthode champenoise until the 19th century, approximately 200 years after Christopher Merret documented the process. The 19th century saw an explosive growth in Champagne production going from a regional production of 300,000 bottles a year in 1800 to 20 million bottles in 1850.

In the 19th century Champagne was noticeably sweeter than the Champagne of today. The trend towards drier Champagne began when Perrier-Jouët decided not to sweeten his 1846 vintage prior to exporting it to London. The designation Brut Champagne, the modern Champagne, was created for the British in 1876.

Food of the Week: Garlic

Allium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo. Dating back over 6,000 years, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent seasoning in Asia, Africa, and Europe. It was known to Ancient Egyptians, and has been used throughout its history for both culinary and medicinal purposes.

The ancestry of cultivated garlic is not definitively established. According to Zohary and Hopf, “A difficulty in the identification of its wild progenitor is the sterility of the cultivars”, though it is thought to be descendent from the species Allium longicuspis, which grows wild in central and southwestern Asia. Allium sativum grows in the wild in areas where it has become naturalised. The “wild garlic”, “crow garlic”, and “field garlic” of Britain are members of the species Allium ursinum, Allium vineale, and Allium oleraceum, respectively. In North America, Allium vineale (known as “wild garlic” or “crow garlic”) and Allium canadense, known as “meadow garlic” or “wild garlic” and “wild onion”, are common weeds in fields. One of the best-known “garlics”, the so-called elephant garlic, is actually a wild leek (Allium ampeloprasum), and not a true garlic. Single clove garlic (also called pearl or solo garlic) originated in the Yunnan province of China.

Garlic is easy to grow and can be grown year-round in mild climates. While sexual propagation of garlic is indeed possible, nearly all of the garlic in cultivation is propagated asexually, by planting individual cloves in the ground. In cold climates, cloves are planted in the fall, about six weeks before the soil freezes, and harvested in late spring. Garlic plants are usually very hardy, and are not attacked by many pests or diseases. Garlic plants are said to repel rabbits and moles. Two of the major pathogens that attack garlic are nematodes and white rot disease, which remain in the soil indefinitely once the ground has become infected. Garlic also can suffer from pink root, a typically nonfatal disease that stunts the roots and turns them pink or red.

Garlic plants can be grown close together, leaving enough room for the bulbs to mature, and are easily grown in containers of sufficient depth. When selecting garlic for planting, it is important to pick large heads from which to separate cloves. Large cloves, along with proper spacing in the planting bed, will also improve head size. Garlic plants prefer to grow in a soil with a high organic material content, but are capable of growing in a wide range of soil conditions and pH levels.

There are different types or subspecies of garlic, most notably hardneck garlic and softneck garlic. The latitude where the garlic is grown affects the choice of type as garlic can be day-length sensitive. Hardneck garlic is generally grown in cooler climates; softneck garlic is generally grown closer to the equator.

Garlic scapes are removed to focus all the garlic’s energy into bulb growth. The scapes can be eaten raw or cooked.

In in vitro studies, garlic has been found to have antibacterial, antiviral, and antifungal activity. However, these actions are less clear in vivo. Garlic is also claimed to help prevent heart disease (including atherosclerosis, high cholesterol, and high blood pressure) and cancer. Garlic is used to prevent certain types of cancer, including stomach and colon cancers. In fact, countries where garlic is consumed in higher amounts, because of traditional cuisine, have been found to have a lower prevalence of cancer. Animal studies, and some early research studies in humans, have suggested possible cardiovascular benefits of garlic. A Czech study found garlic supplementation reduced accumulation of cholesterol on the vascular walls of animals. Another study had similar results, with garlic supplementation significantly reducing aortic plaque deposits of cholesterol-fed rabbits. Another study showed supplementation with garlic extract inhibited vascular calcification in human patients with high blood cholesterol. The known vasodilative effect of garlic is possibly caused by catabolism of garlic-derived polysulfides to hydrogen sulfide in red blood cells (RBCs), a reaction that is dependent on reduced thiols in or on the RBC membrane. Hydrogen sulfide is an endogenous cardioprotective vascular cell-signaling molecule.

A randomized clinical trial funded by the National Institutes of Health (NIH) in the United States and published in the Archives of Internal Medicine in 2007 found the consumption of garlic in any form did not reduce blood cholesterol levels in patients with moderately high baseline cholesterol levels. According to Heart.org, “despite decades of research suggesting that garlic can improve cholesterol profiles, a new NIH-funded trial found absolutely no effects of raw garlic or garlic supplements on LDL, HDL, or triglycerides… The findings underscore the hazards of meta-analyses made up of small, flawed studies and the value of rigorously studying popular herbal remedies”. In an editorial regarding the initial report’s findings, two physicians from Weill Cornell Medical College of Cornell University, pointed out that there may “be effects of garlic on atherosclerosis specifically that were not picked up in the study”.

Food of the Week: Quail Eggs

Quail eggs are considered a delicacy in many countries, including western Europe and North America. In Japanese cuisine, they are sometimes used raw or cooked as tamago in sushi and often found in bento lunches.

In some other countries, quail eggs are considered less exotic. In Colombia and Venezuela, a single hard-boiled quail egg is a common topping on hot dogs and hamburgers, often fixed into place with a toothpick. In the Philippines, kwek-kwek is a popular street food delicacy, which consists of soft-boiled quail eggs dipped in orange-colored batter before being skewered and deep-fried. In Vietnam, bags of boiled quail eggs are sold on street stalls as inexpensive beer snacks.

Quail eggs are often believed to be very high in cholesterol, but evidence shows their cholesterol levels are similar to chicken eggs.

Food of the Week: Chicken

The chicken (Gallus gallus domesticus) is a domesticated fowl, a subspecies of the Red Junglefowl. As one of the most common and widespread domestic animals, and with a population of more than 24 billion in 2003, there are more chickens in the world than any other species of bird. Humans keep chickens primarily as a source of food, consuming both their meat and their eggs.

The traditional poultry farming view of the domestication of the chicken is stated in Encyclopaedia Britannica (2007): “Humans first domesticated chickens of Indian origin for the purpose of cockfighting in Asia, Africa, and Europe. Very little formal attention was given to egg or meat production… ” Recent genetic studies have pointed to multiple maternal origins in Southeast, East, and South Asia, but with the clade found in the Americas, Europe, the Middle East and Africa originating in the Indian subcontinent. From India the domesticated fowl made its way to the Persianized kingdom of Lydia in western Asia Minor, and domestic fowl were imported to Greece by the fifth century BC. Fowl had been known in Egypt since the 18th Dynasty, with the “bird that lays every day” having come to Egypt from the land between Syria and Shinar, Babylonia, according to the annals of Tutmose

Chickens are omnivores. In the wild, they often scratch at the soil to search for seeds, insects and even larger animals such as lizards or young mice.

Chickens may live for five to ten years, depending on the breed. The world’s oldest chicken, a hen, died of heart failure at the age of 16 according to the Guinness Book of World Records.

Roosters can usually be differentiated from hens by their striking plumage of long flowing tails and shiny, pointed feathers on their necks (hackles) and backs (saddle) which are typically of brighter, bolder colors than those of females of the same species. However, in some breeds, such as the Sebright, the rooster has only slightly pointed neck feathers, the same color as the hen’s. The identification must be made by looking at the comb, or eventually from the development of spurs on the male’s legs (in a few breeds and in certain hybrids the male and female chicks may be differentiated by color). Adult chickens have a fleshy crest on their heads called a comb or cockscomb, and hanging flaps of skin either side under their beaks called wattles. Both the adult male and female have wattles and combs, but in most breeds these are more prominent in males. A muff or beard is a mutation found in several chicken breeds which causes extra feathering under the chicken’s face, giving the appearance of a beard.Wild Red Junglefowl

Domestic chickens are not capable of long distance flight, although lighter birds are generally capable of flying for short distances, such as over fences or into trees (where they would naturally roost). Chickens may occasionally fly briefly to explore their surroundings, but generally do so only to flee perceived danger.

Chickens are gregarious birds and live together in flocks. They have a communal approach to the incubation of eggs and raising of young. Individual chickens in a flock will dominate others, establishing a “pecking order”, with dominant individuals having priority for food access and nesting locations. Removing hens or roosters from a flock causes a temporary disruption to this social order until a new pecking order is established. Adding hens—especially younger birds—to an existing flock can lead to violence and injury.

Hens will try to lay in nests that already contain eggs, and have been known to move eggs from neighboring nests into their own. Some farmers use fake eggs made from plastic or stone (or golf balls) to encourage hens to lay in a particular location. The result of this behavior is that a flock will use only a few preferred locations, rather than having a different nest for every bird.

Hens can also be extremely stubborn about always laying in the same location. It is not unknown for two (or more) hens to try to share the same nest at the same time. If the nest is small, or one of the hens is particularly determined, this may result in chickens trying to lay on top of each other.

Roosters crowing (a loud and sometimes shrill call) is a territorial signal to other roosters. However, crowing may also result from sudden disturbances within their surroundings. Hens cluck loudly after laying an egg, and also to call their chicks. Chickens also give a low “warning call” when they think they see a predator approaching.

In 2006, scientists researching the ancestry of birds “turned on” a chicken recessive gene, talpid2, and found that the embryo jaws initiated formation of teeth, like those found in ancient bird fossils. John Fallon, the overseer of the project, stated that chickens have “…retained the ability to make teeth, under certain conditions

When a rooster finds food, he may call other chickens to eat first. He does this by clucking in a high pitch as well as picking up and dropping the food. This behavior may also be observed in mother hens to call their chicks and encourage them to eat.

To initiate courting, some roosters may dance in a circle around or near a hen (“a circle dance”), often lowering his wing which is closest to the hen. The dance triggers a response in the hen’s brain, and when the hen responds to his “call”, the rooster may mount the hen and proceed with the fertilization.

More than 50 billion chickens are reared annually as a source of food, for both their meat and their eggs.

The vast majority of poultry are raised using intensive farming techniques. According to the Worldwatch Institute, 74 percent of the world’s poultry meat, and 68 percent of eggs are produced this way. One alternative to intensive poultry farming is free range farming.

Friction between these two main methods has led to long term issues of ethical consumerism. Opponents of intensive farming argue that it harms the environment, creates human health risks and is inhumane. Advocates of intensive farming say that their highly efficient systems save land and food resources due to increased productivity, stating that the animals are looked after in state-of-the-art environmentally controlled facilities.

In part due to the conditions on intensive poultry farms and recent recalls of large quantities of eggs, there is a growing movement for small scale micro-flocks or ‘backyard chickens’. This involves keeping small numbers of hens (usually no more than a dozen), in suburban or urban residential areas to control bugs, utilize chicken waste as fertilizer in small gardens, and of course for the high-quality eggs and meat that are produced.

Food of the Week: Asparagus

Asparagus officinalis is a spring vegetable, a flowering perennial plant species in the genus Asparagus. It was once classified in the lily family, like its Allium cousins, onions and garlic, but the Liliaceae have been split and the onion-like plants are now in the family Amaryllidaceae and asparagus in the Asparagaceae. Asparagus officinalis is native to most of Europe, northern Africa and western Asia, and is widely cultivated as a vegetable crop.

Asparagus is a herbaceous, perennial plant growing to 100–150 centimetres (39–59 in) tall, with stout stems with much-branched feathery foliage. The “leaves” are in fact needle-like cladodes (modified stems) in the axils of scale leaves; they are 6–32 millimetres (0.24–1.3 in) long and 1 millimetre (0.039 in) broad, and clustered 4–15 together. The root system is adventitious and the root type is fasciculated. The flowers are bell-shaped, greenish-white to yellowish, 4.5–6.5 millimetres (0.18–0.26 in) long, with six tepals partially fused together at the base; they are produced singly or in clusters of 2–3 in the junctions of the branchlets. It is usually dioecious, with male and female flowers on separate plants, but sometimes hermaphrodite flowers are found. The fruit is a small red berry 6–10 mm diameter, which is poisonous to humans.

Plants native to the western coasts of Europe (from northern Spain north to Ireland, Great Britain, and northwest Germany) are treated as Asparagus officinalis subsp. prostratus (Dumort.) Corb., distinguished by its low-growing, often prostrate stems growing to only 30–70 centimetres (12–28 in) high, and shorter cladodes 2–18 millimetres (0.079–0.71 in) long. It is treated as a distinct species, Asparagus prostratus Dumort, by some authors. A remarkable adaptation is the edible asparagus, while in the Macaronesian Islands several species, (Asparagus umbellatus, Asparagus scoparius, etc.), are preserved the original form, a leafy vine; in the Mediterranean, the asparagus genus has evolved into thorny species.

Already about 20,000 years ago, asparagus was eaten near Aswan in Egypt. It has been used as a vegetable and medicine, owing to its delicate flavour, diuretic properties, and more. It is pictured as an offering on an Egyptian frieze dating to 3000 BC. Still in ancient times, it was known in Syria and in Spain. Greeks and Romans ate it fresh when in season and dried the vegetable for use in winter; Romans would even freeze it high in the Alps, for the Feast of Epicurius. Emperor Augustus reserved the Asparagus Fleet for hauling the vegetable, and coined the expression “faster than cooking asparagus” for quick action. There is a recipe for cooking asparagus in the oldest surviving book of recipes, Apicius’s third century AD De re coquinaria, Book III.

Asparagus drew little medieval attention until al-Nafzawi’s The Perfumed Garden celebrates its afrodisiacal power, which the Indian Ananga Ranga attributes to special phosporus elements that also counteract fatigue, and by 1469 it was cultivated in French monasteries. Asparagus appears to have been hardly noticed in England until 1538, and in Germany until 1542.

France’s Louis XIV had special greenhouses built for growing it. The finest texture and the strongest and yet delicate taste is in the tips, which points d’amour (“love tips”) were served as a delicacy to Madame de Pompadour. Asparagus became available to the New World around 1850, in the United States.

Only young asparagus shoots are commonly eaten: once the buds start to open (“ferning out”), the shoots quickly turn woody.

Asparagus is low in calories and is very low in sodium. It is a good source of vitamin B₆, calcium, magnesium and zinc, and a very good source of dietary fiber, protein, vitamin A, vitamin C, vitamin E, vitamin K, thiamin, riboflavin, rutin, niacin, folic acid, iron, phosphorus, potassium, copper, manganese and selenium, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells.^{[citation needed]} The amino acid asparagine gets its name from asparagus, as the asparagus plant is rich in this compound.

The shoots are prepared and served in a number of ways around the world, typically as an appetizer or vegetable side dish. In Asian-style cooking, asparagus is often stir-fried. Cantonese restaurants in the United States often serve asparagus stir-fried with chicken, shrimp, or beef, and also wrapped in bacon. Asparagus may also be quickly grilled over charcoal or hardwood embers. It is also used as an ingredient in some stews and soups. In recent years, almost as a cycle dating back to early culinary habits, asparagus has regained its popularity eaten raw as a component of a salad.

Asparagus can also be pickled and stored for several years. Some brands may label shoots prepared this way as “marinated”.

Stem thickness indicates the age of the plant, with the thicker stems coming from older plants. Older, thicker stalks can be woody and peeling the skin at the base will remove the tough layer. Peeled asparagus will poach much faster, however. The bottom portion of asparagus often contains sand and dirt, so thorough cleaning is generally advised in cooking it.

Green asparagus is eaten worldwide, though the availability of imports throughout the year has made it less of a delicacy than it once was. In the UK however, the “asparagus season is a highlight of the foodie calendar”, beginning on April 23 and ending on Midsummer Day. As in the continental countries nearby, due to the short growing season and demand for local produce, asparagus commands a premium.

The second century physician Galen described asparagus as “cleansing and healing”.

Nutrition studies have shown asparagus is a low-calorie source of folate and potassium. Its stalks are high in antioxidants. “Asparagus provides essential nutrients: six spears contain some 135 micrograms (μg) of folate, almost half the adult RDI (recommended daily intake), 20 milligrams of potassium,” notes an article in Reader’s Digest.^{[citation needed]} Research suggests folate is key in taming homocysteine, a substance implicated in heart disease. Folate is also critical for pregnant women, since it protects against neural tube defects in babies. Studies have shown that people who have died from Alzheimer’s Disease have extremely low to no levels of folate. Several studies indicate getting plenty of potassium may reduce the loss of calcium from the body.

Particularly green asparagus is a good source of vitamin C. Vitamin C helps the body produce and maintain collagen, the major structural protein component of the body’s connective tissues.

“Asparagus has long been recognized for its medicinal properties,” wrote D. Onstad, author of Whole Foods Companion: A Guide for Adventurous Cooks, Curious Shoppers and Lovers of Natural Foods. “Asparagus contains substances that act as a diuretic, neutralize ammonia that makes us tired, and protect small blood vessels from rupturing. Its fiber content makes it a laxative, too.”

Water from cooking asparagus may help clean blemishes on the face if used for washing the face morning and night. From John Heinerman’s “Heinerman’s new Encyclopedia of Fruits and Vegetables”: “Cooked asparagus and its watery juices are very good for helping dissolve uric acid deposits in the extremities,(causes gout), as well as inducing urination where such a function may be lacking or only done on an infrequent basis. Asparagus is especially useful in cases of hypertension where the amount of sodium in the blood far exceeds the potassium present. Cooked asparagus also increases bowel evacuations.”

The top asparagus importers (2004) were the United States (92,405 tonnes), followed by the European Union (external trade) (18,565 tonnes), and Japan (17,148 tonnes).^[27]

China is the world’s largest producer: in 2005 (5,906,000 tonnes), at a large distance followed by Peru (206,030 tonnes), and the United States (90,200 tonnes).^[28][29] U.S. production was concentrated in California, Michigan and Washington. The annual production for white asparagus in Germany is 57,000 tonnes (61% of consumer demand). North-eastern Germany is also famous for its cultivation of asparagus

Food of the Week: Kale

Kale or borecole is a form of cabbage (Brassica oleracea Acephala Group), green or purple, in which the central leaves do not form a head. It is considered to be closer to wild cabbage than most domesticated forms. The species Brassica oleracea contains a wide array of vegetables including broccoli, cauliflower, collard greens, and brussels sprouts. The cultivar group Acephala also includes spring greens and collard greens, which are extremely similar genetically.

Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium. Kale, as with broccoli and other brassicas, contains sulforaphane (particularly when chopped or minced), a chemical with potent anti-cancer properties. Boiling decreases the level of sulforaphane; however, steaming, microwaving, or stir frying do not result in significant loss.  Along with other brassica vegetables, kale is also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells.  Kale is also a good source of carotenoids.

Until the end of the Middle Ages, kale was one of the most common green vegetables in all of Europe. Curly leafed varieties of cabbage already existed along with flat leafed varieties in Greece in the fourth century BC. These forms, which were referred to by the Romans as Sabellian kale, are considered to be the ancestors of modern kales. Today one may differentiate between varieties according to the low, intermediate, or high length of the stem, with varying leaf types. The leaf colors range from light green through green, dark green and violet-green to violet-brown. Russian kale was introduced into Canada (and then into the U.S.) by Russian traders in the 19th century.

During World War II, the cultivation of kale in the U.K. was encouraged by the Dig for Victory campaign. The vegetable was easy to grow and provided important nutrients to supplement those missing from a normal diet because of rationing.

Kai-lan, a separate cultivar of Brassica oleracea much used in Chinese cuisine, is somewhat similar to kale in appearance and is occasionally called “kale” in English.

Kales can be classified by leaf type:

• Curly leaved (Scots Kale)
• Plain leaved
• Rape Kale
• Leaf and spear (a cross between curly leaved and plain leaved Kale)
• Cavolo nero (also known as black cabbage, Tuscan Cabbage, Tuscan Kale, Lacinato and dinosaur Kale)

Because Kale can grow well into winter, one variety of Rape Kale is called ‘Hungry Gap‘, named after the period in winter in traditional agriculture when little could be harvested.

Kale freezes well and actually tastes sweeter and more flavourful after being exposed to a frost.

Tender kale greens can provide an intense addition to salads, particularly when combined with other such strongly flavoured ingredients as dry-roasted peanuts, tamari-roasted almonds, red pepper flakes, or an Asian-style dressing.

In the Netherlands it is very frequently used in a winter dish (a stamppot), as a traditional Dutch dish called boerenkool.

In Ireland kale is mixed with mashed potatoes to make the traditional dish colcannon. It is popular on Halloween when it is sometimes served with sausages. Small coins are sometimes hidden inside as prizes.

Kale is a very popular vegetable in China, Taiwan, and Vietnam, where it is commonly stir-fried with beef.

A traditional Portuguese soup, caldo verde, combines pureed potatoes, diced kale, olive oil, broth, and, generally, sliced cooked spicy sausage. Under the name of couve, kale is also popular in Brazil, in caldo verde, or as a vegetable dish, often cooked with carne seca (shredded dried beef). When chopped and stir-fried, couve accompanies Brazil’s national dish, feijoada.

In East Africa, it is an essential ingredient in making a stew for ugali, which is almost always eaten with kale. Kale is also eaten throughout southeastern Africa, where it is typically boiled with coconut milk and ground peanuts and is served with rice or boiled cornmeal.

A whole culture around kale has developed in north-western Germany around the towns of Bremen, Oldenburg and Hannover. There, most social clubs of any kind will have a Grünkohlfahrt (“kale tour”) sometime between October and February, visiting a country inn to consume large quantities of boiled kale, Kassler, Mettwurst and schnapps. These tours are often combined with a game of Boßeln. Most communities in the area have a yearly kale festival which includes naming a “kale king” (or queen).

Curly kale is used in Denmark and Holland, Sweden, to make (grøn-)langkål, an obligatory dish on the julbord in the region, and is commonly served together with the Christmas ham (Sweden, Holland). The kale is used to make a stew of minced boiled kale, stock, cream, pepper and salt that is simmered together slowly for a few hours. In Scotland, kale provided such a base for a traditional diet that the word in dialect Scots is synonymous with food. To be “off one’s kail” is to feel too ill to eat.

In Montenegro collards, locally known as rashtan is a favorite vegetable. It is particularly popular in winter, cooked with smoked mutton (kastradina) and potatoes.

In the Southern United States, Kale is often served braised, either alone or mixed with other greens, such as Collard, Mustard, or Turnip.

Kale is a very good source of iron, calcium, vitamin C, vitamin K and Carotenoids (which provide vitamin A). In Japan, kale juice (known as aojiru) is a popular dietary supplement.

Food of the Week: Olive

The olive Olea europaea), is a species of a small tree in the family Oleaceae, native to the coastal areas of the eastern Mediterranean Basin (the adjoining coastal areas of southeastern Europe, western Asia and northern Africa) as well as northern Iran at the south end of the Caspian Sea.

Its fruit, also called the olive, is of major agricultural importance in the Mediterranean region as the source of olive oil. The tree and its fruit give its name to the plant family, which also includes species such as lilacs, jasmine, Forsythia and the true ash trees (Fraxinus). The word derives from Latin olīva which in turn comes from the Greek ἐλαία (elaía) ultimately from Mycenaean Greek, attested in Linear B syllabic script. The word ‘oil’ in multiple languages ultimately derives from the name of this tree and its fruit.

The olive tree, Olea europaea, is an evergreen tree or shrub native to the Mediterranean, Asia and Africa. It is short and squat, and rarely exceeds 8–15 metres (26–49 ft) in height. The silvery green leaves are oblong in shape, measuring 4–10 centimetres (1.6–3.9 in) long and 1–3 centimetres (0.39–1.2 in) wide. The trunk is typically gnarled and twisted.

The small white, feathery flowers, with ten-cleft calyx and corolla, two stamens and bifid stigma, are borne generally on the last year’s wood, in racemes springing from the axils of the leaves.

The fruit is a small drupe 1–2.5 centimetres (0.39–0.98 in) long, thinner-fleshed and smaller in wild plants than in orchard cultivars. Olives are harvested in the green to purple stage. Canned black olives may contain chemicals (usually ferrous sulfate) that turn them black artificially.

Olea europaea contains a seed commonly referred to as a pit or a rock.

The place, time and immediate ancestry of the cultivated olive are unknown. It is assumed that Olea europaea may have arisen from O. chrysophylla in northern tropical Africa and that it was introduced into the countries of the Mediterranean Basin via Egypt and then Crete or Israel, Syria and Asia Minor. Fossil Olea pollen has been found in Macedonia, Greece, and other places around Mediterranean, indicating that this genus is an original element of the Mediterranean flora. Fossilized leaves of Olea were found in the palaeosols of the volcanic Greek island of Santorini (Thera) and were dated about 37.000 B.P. Inprints of larvae of olive whitefly Aleurolobus (Aleurodes) olivinus were found on the leaves. The same insect is commonly found today on olive leaves, showing that the plant-animal co-evolutionary relations have not changed since that time.

The olive is one of the plants most often cited in western literature. In Homer’s Odyssey, Odysseus crawls beneath two shoots of olive that grow from a single stock, and in the Iliad, (XVII.53ff) is a metaphoric description of a lone olive tree in the mountains, by a spring; the Greeks observed that the olive rarely thrives at a distance from the sea, which in Greece invariably means up mountain slopes. Greek myth attributed to the primordial culture-hero Aristaeus the understanding of olive husbandry, along with cheese-making and bee-keeping. Olive was one of the woods used to fashion the most primitive Greek cult figures, called xoana, referring to their wooden material; they were reverently preserved for centuries. It was purely a matter of local pride that the Athenians claimed that the olive grew first in Athens. In an archaic Athenian foundation myth, Athena won the patronship of Attica from Poseidon with the gift of the olive. Though, according to the 4th-century BC father of botany, Theophrastus, olive trees ordinarily attained an age of about 200 years, he mentions that the very olive tree of Athena still grew on the Acropolis; it was still to be seen there in the 2nd century AD; and when Pausanias was shown it, ca 170 AD, he reported “Legend also says that when the Persians fired Athens the olive was burnt down, but on the very day it was burnt it grew again to the height of two cubits.” Indeed, olive suckers sprout readily from the stump, and the great age of some existing olive trees shows that it was perfectly possible that the olive tree of the Acropolis dated to the Bronze Age. The olive was sacred to Athena and appeared on the Athenian coinage.

The Roman poet Horace mentions it in reference to his own diet, which he describes as very simple: “As for me, olives, endives, and smooth mallows provide sustenance.” Lord Monboddo comments on the olive in 1779 as one of the foods preferred by the ancients and as one of the most perfect foods.

The leafy branches of the olive tree – the olive leaf as a symbol of abundance, glory and peace – were used to crown the victors of friendly games and bloody wars. As emblems of benediction and purification, they were also ritually offered to deities and powerful figures; some were even found in Tutankhamen’s tomb.

Olive oil has long been considered sacred; it was used to anoint kings and athletes in ancient Greece. It was burnt in the sacred lamps of temples as well as being the “eternal flame” of the original Olympic Games. Victors in these games were crowned with its leaves. Today, it is still used in many religious ceremonies.

Over the years, the olive has been the symbol of peace, wisdom, glory, fertility, power and pureness. The olive tree and olives are mentioned over 30 times in the Bible, in both the New and Old Testaments. It is one of the first plants mentioned in the Bible, and one of the most significant. For example, it was an olive leaf that a dove brought back to Noah to demonstrate that the flood was over. The Mount of Olives east of Jerusalem is mentioned several times. The Allegory of the Olive Tree in St. Paul’s Epistle to the Romans (which reappears in greatly expanded form in the Book of Jacob in the Book of Mormon) refers to the scattering and gathering of Israel. It compares the Israelites and gentiles to tame and wild olive trees. The olive tree itself, as well as olive oil and olives, play an important role in the Bible.

The olive tree and olive oil are mentioned seven times in the Quran, and the olive is praised as a precious fruit. Most notably, it is mentioned in one of the most famous verses of the Quran, Ayat an-Nur: “Allah is the Light of the heavens and the earth. The metaphor of His Light is that of a niche in which is a lamp, the lamp inside a glass, the glass like a brilliant star, lit from a blessed tree, an olive, neither of the east nor of the west, its oil all but giving off light even if no fire touches it. Light upon Light. Allah guides to His Light whoever He wills and Allah makes metaphors for mankind and Allah has knowledge of all things.” (Quran, 24:35). Olive tree and olive oil health benefits have been propounded in Prophetic medicine. The Prophet Mohamed is reported to have said: “Take oil of olive and massage with it – it is a blessed tree” (Sunan al-Darimi, 69:103).

The olive tree is native to the Mediterranean region and Western Asia, and spread to nearby countries from there. It is estimated the cultivation of olive trees began more than 7000 years ago. As far back as 3000 BC, olives were grown commercially in Crete; they may have been the source of the wealth of the Minoan civilization. The ancient Greeks used to smear olive oil on their bodies and hair as a matter of grooming and good health.

Theophrastus, in On the Nature of Plants, does not give as systematic and detailed an account of olive husbandry as he does of the vine, but he makes clear (in 1.16.10) that the cultivated olive must be vegetatively propagated; indeed, the pits give rise to thorny, wild-type olives, spread far and wide by birds. Theophrastus reports how the bearing olive can be grafted on the wild olive, for which the Greeks had a separate name, kotinos.

After the 16th century, the Europeans brought the olive to the New World, and its cultivation began in Mexico, Peru, Chile and Argentina, and then in the 18th century in California. It is estimated that there are about 800 million olive trees in the world today, and the vast majority of these are found in Mediterranean countries

The olive tree, Olea europaea, has been cultivated for olive oil, fine wood, olive leaf, and the olive fruit. The earliest evidence for the domestication of olives comes from the Chalcolithic Period archaeological site of Teleilat Ghassul in what is today modern Jordan.

Farmers in ancient times believed olive trees would not grow well if planted more than a short distance from the sea; Theophrastus gives 300 stadia (55.6 km/34.5 mi) as the limit. Modern experience does not always confirm this, and, though showing a preference for the coast, they have long been grown further inland in some areas with suitable climates, particularly in the southwestern Mediterranean (Iberia, northwest Africa) where winters are mild.

Olives are now cultivated in many regions of the world with Mediterranean climates, such as South Africa, Chile, Peru, Australia, and California and in areas with temperate climates such as New Zealand, under irrigation in the Cuyo region in Argentina which has a desert climate. They are also grown in the Córdoba Province, Argentina, which has a temperate climate with rainy summers and dry winters (Cwa). The climate in Argentina changes the external characteristics of the plant but the fruit keeps its original features.

Considerable research supports the health-giving benefits of consuming olives, olive leaf and olive oil (see external links below for research results). Olive leaves are used in medicinal teas.

Olives are now being looked at for use as a renewable energy source, using waste produced from the olive plants as an energy source that produces 2.5 times the energy generated by burning the same amount of wood. The same reference claims that the smoke released has no negative impact on neighbors or the environment, and the ash left in the stove can be used for fertilizing gardens and plants. The process has been patented in the Middle East and the US.

Food of the Week: Chickpea

The Chickpea (Cicer arietinum) (also ceci bean, garbanzo bean, chana, sanagalu Indian pea, Bengal gram) is a legume of the family Fabaceae, subfamily Faboideae. Its seeds are high in protein and it is one of the earliest cultivated vegetables; 7,500-year-old remains have been found in the Middle East.  The name “chickpea” traces back through the French chiche to Latin cicer (from which the Roman cognomen Cicero was taken). The Oxford English Dictionary lists a 1548 citation that reads, “Cicer may be named in English Cich, or ciche pease, after the Frenche tonge.” The dictionary cites “Chick-pea” in the mid-18th century; the original word in English was chich, found in print in English in 1388, and taken directly from French.

The word garbanzo came to English as “calavance” in the 17th century, from Old Spanish (perhaps influenced by Old Spanish garroba or algarroba), though it came to refer to a variety of other beans (cf. Calavance). The Portuguese (?) arvanço has suggested to some that the origin of the word garbanzo is in the Greek erebinthos. But the Oxford English Dictionary notes that some scholars doubt this; it also mentions a possible origination in the word garbantzu, from Basque — a non-Indo-European tongue — in which it is a compound of garau, seed + antzu, dry.

Domesticated chickpeas have been found in the aceramic levels of Jericho (PPNB) along with Cayönü in Turkey and in Neolithic pottery at Hacilar, Turkey. They are found in the late Neolithic (about 3500 BCE) at Thessaly, Kastanas, Lerna and Dimini. In southern France Mesolithic layers in a cave at L’Abeurador, Aude have yielded wild chickpeas carbon dated to 6790±90 BCE.

By the Bronze Age, chickpeas were known in Italy and Greece. In classical Greece, they were called erébinthos and eaten as a staple, a dessert, or consumed raw when young. The Romans knew several varieties such as venus, ram, and punic chickpeas. They were both cooked down into a broth and roasted as a snack. The Roman gourmet Apicius gives several recipes for chickpeas. Carbonized chickpeas have been found at the Roman legion fort at Neuss (Novaesium), Germany in layers from the first century CE, along with rice.

Chickpeas are mentioned in Charlemagne’s Capitulare de villis (about 800 CE) as cicer italicum, as grown in each imperial demesne. Albertus Magnus mentions red, white and black varieties. Nicholas Culpeper noted “chick-pease or cicers” are less “windy” than peas and more nourishing.  Ancient people also associated chickpeas with Venus because they were said to offer medical uses such as increasing sperm and milk, provoking menstruation and urine and helping to treat kidney stones. Wild cicers were thought to be especially strong and helpful.

In 1793, ground-roast chickpeas were noted by a German writer as a coffee substitute in Europe.  In the First World War, they were grown for this use in some areas of Germany. They are still sometimes brewed instead of coffee.

The plant grows to between 20–50 cm (8–20 inches) high and has small feathery leaves on either side of the stem. Chickpeas are a type of pulse, with one seedpod containing two or three peas. It has white flowers with blue, violet or pink veins. Chickpeas need a subtropical or tropical climate with more than 400 millimetres (16 in) of annual rain.^{[citation needed]} They can be grown in a temperate climate but yields will be much lower.

There are two main kinds of chickpea:

• Desi, which has small, darker seeds and a rough coat, cultivated mostly in the Indian subcontinent, Ethiopia, Mexico, and Iran.
• Kabuli, which has lighter coloured, larger seeds and a smoother coat, mainly grown in Southern Europe, Northern Africa, Afghanistan, Pakistan and Chile, also introduced during the 18th century to the Indian subcontinent.

The Desi (meaning ‘country’ or ‘local’ in Hindi) is also known as Bengal gram or kala chana. Kabuli (meaning ‘from Kabul’ in Hindi, since they were thought to have come from Afghanistan when first seen in India) or safed chana is the kind widely grown throughout the Mediterranean. Desi is likely the earliest form since it closely resembles seeds found both on archaeological sites and the wild plant ancestor of domesticated chickpeas (Cicer reticulatum) which only grows in southeast Turkey, where it is believed to have originated. Desi chickpeas have a markedly higher fiber content than Kabulis and hence a very low glycemic index which may make them suitable for people with blood sugar problems. The desi type is used to make Chana Dal, which is a split chickpea with the skin removed.

Food of the Week: Winter Squash

Winter squash is a summer-growing annual vegetable, representing several species within the genus Cucurbita. It differs from summer squash in that it is harvested and eaten in the mature fruit stage, when the seeds within have matured fully and the skin has hardened into a tough rind. At this stage, most varieties of this fruit can be stored for use during the winter. It is generally cooked before eating.

In Australia, specific cultivars of squash that seem to have many features of the winter squash, except having distinctive dark green exterior and bright orange interior, are called pumpkins and sold and used as pumpkins.

Because squash is a frost-tender vegetable, the seeds do not germinate in cold soil. Most squash seed require a minimum soil temperature of 15 °C to germinate.  They are also easily destroyed by frost, thus they are planted after the soil is thoroughly warmed and all sign of frost has passed.

Winter squash can be harvested whenever the fruits have turned a deep, solid color and the skin is hard. Most of the crop is harvested in September or October (Northern Hemisphere), before heavy frosts hit the planting area. When cutting squash from the vine, two inches of stem should remain attached if possible. Cuts and bruises should be avoided when handling. Fruits that are not fully mature, have been injured, have had their stems knocked off, or have been subjected to heavy frost do not keep and should be used as soon as possible or be composted (watch for seedlings in the compost).

Winter squash is a low-calorie, good source of complex vegetable carbohydrates and dietary fiber.

It is an excellent source of vitamin A, a great source of vitamin C, potassium, dietary fiber and manganese, and a good source of folate, omega 3 fatty acids, vitamin B₁ (thiamin), copper, tryptophan, vitamin B6 (pyridoxine), vitamin B₃ (niacin) and vitamin B₅ (pantothenic acid).

It is also a source of niacin, iron and beta carotene. Usually, the darker the skin is, the higher the beta carotene content.

Food of the Week: Chocolate

Chocolate in a new light

Sweets often get a bad rap, and for good reason, but there are some sweets that are worth a second look; not surprisingly chocolate is one of them. A recent study of over 33,000 Swedish women found that the more chocolate women said they ate, the lower their later risk of stroke. The results of this study add to a growing body of evidence linking cocoa consumption and cardiovascular health. Other studies have demonstrated a blood pressure lowering affect as well as LDL lowering affect of consuming cocoa – both risk factors for strokes.

Chocolate comes in many different packages, combinations, formulations and as expected all chocolate products are not created equal.  The best choices include those with over 70% cocoa and less sugar and other ingredients that are typically found in chocolate bars at the checkout. The higher the percentage of cocoa, the higher the flavanols, antioxidants and nutrients the chocolate bar contains.

Researchers do reveal that the observational design of their study limits the direct connection between chocolate and decreased stroke risk, but they definitely believe there is a link.

So where is most of the chocolate sold in the supermarket? At the checkout or candy aisle. Most who are health conscious or trying to steer away from candy turn their head at the checkout and wouldn’t dare step foot into the candy aisle – it’s time to merchandise chocolate, specifically dark chocolate, with other health food in center aisles – also currently struggling with low traffic. Create a heart healthy section stocked with whole grains, great oils, seasonal fruits and veggies, and chocolate topped off with videos or QR codes that explain the benefits of each food in the section.

Giving chocolate and the center aisles a new light is sure to interest customers and draw traffic and purchases.

Food of the Week: Sorrel (Herb)

Common sorrel or garden sorrel (Rumex acetosa), often simply called sorrel, is a perennial herb that is cultivated as a garden herb. Common sorrel has been cultivated for centuries. The leaves may be puréed in soups and sauces or added to salads; they have a flavour that is similar to kiwifruit or sour wild strawberries.

In northern Nigeria, sorrel is known as yakuwa or sure (pronounced suuray) in Hausa or karassu in Kanuri. It is also used in stews usually in addition to spinach. In some Hausa communities, it is steamed and made into salad using kuli-kuli (traditional roasted peanut cakes with oil extracted), salt, pepper, onion and tomatoes. The recipe varies according to different levels of household income. A drink called solo is made from a decoction of the plant calyx.

In Romania, wild or garden sorrel, known as măcriş or ştevie, is used to make sour soups, stewed with spinach, added fresh to lettuce and spinach in salads or over open sandwiches.

In Russia and Ukraine it is called shchavel’ (щавель) and is used to make soup called shav. It is used as a soup ingredient in other countries, too (e.g., Lithuania, where it is known as rūgštynė).

In Hungary this is known as sóska [ pronounced Shoshka]. It is called kuzu kulağı (“lamb’s ear”) in Turkish. In Polish it is called szczaw (pronounced /ʂʈʂaf/).

Among Northern Sami it is known as juopmu and was traditionally added to reindeer milk as a flavoring and preservative.

In parts of Belgium it is served mixed with mashed potatoes, or as part of a traditional dish containing eel and other green herbs.

In rural Greece it is used with spinach, leeks, and chard in spanakopita.

rb or leaf vegetable (pot herb). Other names for sorrel include spinach dock and narrow-leaved dock.

Sorrel is a slender pla Common sorrel has been cultivated for centuries. The leaves may be puréed in soups and sauces or added to salads; they have a flavour that is similar to kiwifruit or sour wild strawberries.

In northern Nigeria, sorrel is known as yakuwa or sure (pronounced suuray) in Hausa or karassu in Kanuri. It is also used in stews usually in addition to spinach. In some Hausa communities, it is steamed and made into salad using kuli-kuli (traditional roasted peanut cakes with oil extracted), salt, pepper, onion and tomatoes. The recipe varies according to different levels of household income. A drink called solo is made from a decoction of the plant calyx.

In Romania, wild or garden sorrel, known as măcriş or ştevie, is used to make sour soups, stewed with spinach, added fresh to lettuce and spinach in salads or over open sandwiches.

In Russia and Ukraine it is called shchavel’ (щавель) and is used to make soup called shav. It is used as a soup ingredient in other countries, too (e.g., Lithuania, where it is known as rūgštynė).

In Hungary this is known as sóska [ pronounced Shoshka]. It is called kuzu kulağı (“lamb’s ear”) in Turkish. In Polish it is called szczaw (pronounced /ʂʈʂaf/).

Among Northern Sami it is known as juopmu and was traditionally added to reindeer milk as a flavoring and preservative.

In parts of Belgium it is served mixed with mashed potatoes, or as part of a traditional dish containing eel and other green herbs.

In rural Greece it is used with spinach, leeks, and chard in spanakopita.

nt about 60 cm high, with roots that run deep into the ground, as well as juicy stems and edible, oblong leaves. The lower leaves are 7 to 15 cm in length, slightly arrow-shaped at the base, with very long petioles. The upper ones are sessile, and frequently become crimson. The leaves are eaten by the larvae of several species of Lepidoptera (butterfly and moth) including the blood-vein moth.

It has whorled spikes of reddish-green flowers, which bloom in summer, becoming purplish. The stamens and pistils are on different plants (dioecious); the ripe seeds are brown and shining.

Common sorrel has been cultivated for centuries. The leaves may be puréed in soups and sauces or added to salads; they have a flavour that is similar to kiwifruit or sour wild strawberries. In northern Nigeria, sorrel is known as yakuwa or sure (pronounced suuray) in Hausa or karassu in Kanuri. It is also used in stews usually in addition to spinach. In some Hausa communities, it is steamed and made into salad using kuli-kuli (traditional roasted peanut cakes with oil extracted), salt, pepper, onion and tomatoes. The recipe varies according to different levels of household income. A drink called solo is made from a decoction of the plant calyx.

In Romania, wild or garden sorrel, known as măcriş or ştevie, is used to make sour soups, stewed with spinach, added fresh to lettuce and spinach in salads or over open sandwiches.

In Russia and Ukraine it is called shchavel’ (щавель) and is used to make soup called shav. It is used as a soup ingredient in other countries, too (e.g., Lithuania, where it is known as rūgštynė).

In Hungary this is known as sóska [ pronounced Shoshka]. It is called kuzu kulağı (“lamb’s ear”) in Turkish. In Polish it is called szczaw (pronounced /ʂʈʂaf/).

Among Northern Sami it is known as juopmu and was traditionally added to reindeer milk as a flavoring and preservative.

In parts of Belgium it is served mixed with mashed potatoes, or as part of a traditional dish containing eel and other green herbs.

In rural Greece it is used with spinach, leeks, and chard in spanakopita.

Food of the Week – Arugula

Arugula (syn. E. vesicaria subsp. sativa (Miller) Thell., Brassica eruca L.), is an edible annual plant, commonly known as rocket, roquette, rucola or, Eruca sativa not to be confused with Wild rocket. It is a species of Eruca native to the Mediterranean region, from Morocco and Portugal east to Lebanon and Turkey. It is closely related to Eruca vesicaria and included by some botanists in that either as a subspecies E. vesicaria subsp. sativa or not distinguished at all; it can be distinguished from E. vesicaria by its early deciduous sepals.

It is an annual plant growing 20–100 centimetres (8–39 in) in height. The leaves are deeply pinnately lobed with four to ten small lateral lobes and a large terminal lobe. The flowers are 2–4 cm (0.8–1.6 in) in diameter, arranged in a corymb, with the typical Brassicaceae flower structure; the petals are creamy white with purple veins, and the stamens yellow; the sepals are shed soon after the flower opens. The fruit is a siliqua (pod) 12–35 millimetres (0.5–1.4 in) long with an apical beak, and containing several seeds (which are edible). The species has a chromosome number of 2n = 22.

Vernacular names include garden rocket or simply rocket (British, Australian & New Zealand English), eruca, rocket salad, and arugula (American and Canadian English). All names ultimately derive from the Latin word eruca, a name for an unspecified plant in the family Brassicaceae, probably a type of cabbage.

Poblanos are grow in zones 10-12 and do best with a soil ph between 7.0 – 8.5. Poblanos typically prefer full sunlight and during harvest in late summer may require additional support for the growing fruits. A poblano takes around 200 days from seed to harvest and require temperatures to be at least 64 degrees F to germinate.

Preparation methods include: dried, coated in whipped egg (capeado) and fried, stuffed, or in mole sauces. It is particularly popular during the Mexican independence festivities as part of a dish called chiles en nogada, which incorporates green, white and red ingredients corresponding to the colors of the Mexican flag. This may be considered one of Mexico’s most symbolic dishes by its nationals. It is also usually used in the widely found dish chile relleno. Poblanos are popular in the United States and can be found in grocery stores in the states bordering Mexico and in urban areas.

After being roasted and peeled (which improves the texture by removing the waxy skin), poblano peppers can be preserved by either canning or freezing. Storing them in airtight containers will suffice for several months. When dried, the poblano becomes a broad, flat, heart-shaped pod called an ancho chile (meaning “wide” in Spanish); from this form it is often ground into a powder used for flavoring recipes.

“Poblano” is also the word for an inhabitant of Puebla, and mole poblano refers to the spicy chocolate chili sauce originating in Puebla

It is used as a leaf vegetable, which looks like a longer leaved and open lettuce. It is rich in vitamin C and potassium. It is frequently cultivated, although domestication cannot be considered complete. It has been grown in the Mediterranean area since Roman times, and is considered an aphrodisiac. Before the 1990s it was usually collected in the wild and was not cultivated on a large scale or researched scientifically. In addition to the leaves, the flowers (often used in salads as an edible garnish), young seed pods and mature seeds are all edible.

It is now cultivated in various places, especially in Veneto, Italy, but is available throughout the world. It is also locally naturalised away from its native range in temperate regions around the world, including northern Europe and North America. In India, the mature seeds are known as Gargeer.

It has a rich, peppery taste, and has an exceptionally strong flavour for a leafy green. It is generally used in salads, often mixed with other greens in a mesclun, but is also cooked as a vegetable or used raw with pasta or meats in northern Italy and in western Slovenia (especially in the Slovenian Istria). In Italy, rocket is often used in pizzas, added just before the baking period ends or immediately afterwards, so that it will not wilt in the heat. In the Slovenian Littoral, it is often combined with boiled potatoes, also as a soup. In the later periods, it is frequently served together with cheese burek, especially in the town of Koper.

On the island of Ischia in the Gulf of Naples, a digestive alcohol called rucolino is made from the plant, a drink often enjoyed in small quantities following a meal. The liquor is a local specialty enjoyed in the same way as a limoncello or grappa and has a sweet peppery taste that washes down easily.

In Brazil, its use is widespread. Arugula is eaten raw in salads with dressing. A popular combination is arugula mixed with Mozzarella cheese (normally made out of buffalo dairy) and sun-dried tomato.

In Egypt the plant is commonly eaten with ful medames for breakfast, and regularly accompanies local seafood dishes.

In West Asia and Northern India, arugula seeds are pressed to make taramira oil, used in pickling and (after aging to remove acridity) as a salad or cooking oil. The seed cake is also used as animal feed.

Food of the Week

Poblano Chili Peppers

The poblano is a mild chili pepper originating in the State of Puebla, Mexico. Dried, it is called a chile ancho. The ripened red poblano is significantly hotter and more flavorful than the less ripe, green poblano. While poblanos tend to have a mild flavor, occasionally and unpredictably, they can have significant heat. Different peppers from the same plant have been reported to vary substantially in heat intensity. A closely related variety is the mulato, which is darker in color, sweeter in flavor and softer in texture.

One of the most popular peppers grown in Mexico, the bush (of the species Capsicum annuum) is multi-stemmed and can reach 25 inches in height. The pod is about three to six inches long and about two to three inches wide. An immature poblano is dark purplish green in color, but the mature fruits eventually turn a red so dark as to be nearly black.

Poblanos are grow in zones 10-12 and do best with a soil ph between 7.0 – 8.5. Poblanos typically prefer full sunlight and during harvest in late summer may require additional support for the growing fruits. A poblano takes around 200 days from seed to harvest and require temperatures to be at least 64 degrees F to germinate.

Preparation methods include: dried, coated in whipped egg (capeado) and fried, stuffed, or in mole sauces. It is particularly popular during the Mexican independence festivities as part of a dish called chiles en nogada, which incorporates green, white and red ingredients corresponding to the colors of the Mexican flag. This may be considered one of Mexico’s most symbolic dishes by its nationals. It is also usually used in the widely found dish chile relleno. Poblanos are popular in the United States and can be found in grocery stores in the states bordering Mexico and in urban areas.

After being roasted and peeled (which improves the texture by removing the waxy skin), poblano peppers can be preserved by either canning or freezing. Storing them in airtight containers will suffice for several months. When dried, the poblano becomes a broad, flat, heart-shaped pod called an ancho chile (meaning “wide” in Spanish); from this form it is often ground into a powder used for flavoring recipes.

“Poblano” is also the word for an inhabitant of Puebla, and mole poblano refers to the spicy chocolate chili sauce originating in Puebla

Food of the Week: Scallions

Scallions (also known as green onions, spring onions, salad onions, green shallots, onion sticks, or syboes), are the edible plants of various Allium species, all of which are “onion-like”, having hollow green leaves and lacking a fully developed root bulb.

The words scallion and shallot are related and can be traced back to the Greek askolonion as described by the Greek writer Theophrastus. This name, in turn, seems to originate from the Philistine town of Ascalon (modern-day Ashkelon). The shallots themselves apparently came from farther east of Europe.

The Welsh onion (Allium fistulosum) does not form bulbs even when mature, and is grown in the West almost exclusively as a scallion or salad onion, although in Asia this species is of primary importance and used both fresh and in cooking. “Scallion” is also used for young plants of the common onion (A. cepa var. cepa) and shallot (A. cepa var. aggregatum, formerly A. ascalonicum), harvested before bulbs form, or sometimes when slight bulbing has occurred. Most of the cultivars grown in the West primarily as salad onions or scallions belong to A. cepa var. cepa.

Harvested for their taste, they are milder than most onions. They may be cooked or used raw as a part of salads or Asian recipes. Diced scallions are used in soup, noodle and seafood dishes, as well as sandwiches, curries or as part of a stir fry. To make many Eastern sauces, the bottom quarter-inch of scallions are commonly removed before use. Cut at root level.

In Vietnam, Welsh onion is important to cook dưa hành (a kind of kimchi) served for Tết festival. A kind of sauce, mỡ hành (Welsh onion fried in oil), is used in some dishes such as cơm tấm, bánh ít, cà tím nướng and others. Welsh onion is the only ingredient in the dish cháo hành (a dish to treat the common cold).

Food of the Week: Squash

Squashes generally refer to four species of the genus Cucurbita native to Mexico and Central America, also called marrows depending on variety or the nationality of the speaker. These species include C. maxima (hubbard squash, buttercup squash, some varieties of prize pumpkins, such as Big Max), C. mixta (cushaw squash), C. moschata (butternut squash), and C. pepo (most pumpkins, acorn squash, summer squash, zucchini).  In North America, squash is loosely grouped into summer squash or winter squash, depending on whether they are harvested as immature fruit (summer squash) or mature fruit (autumn squash or winter squash). Gourds are from the same family as squashes. Well known types of squash include the pumpkin and zucchini. Giant squash are derived from Cucurbita maxima and are routinely grown to weights nearing those of giant pumpkins. For more details, refer to list of gourds and squashes.

As with all other members of the family, the flowers come in pollen-bearing male form, and the ovary-bearing female form, with both forms being present on the plant. Squash has historically been pollinated by the native North American squash bee Peponapis pruinosa, and related species, but this bee and its relatives have declined, probably due to pesticide sensitivity, and most commercial plantings are pollinated by European honey bees today. One hive per acre (4,000 m² per hive) is recommended by the US Department of Agriculture. Gardeners with a shortage of bees often have to hand pollinate. Giant squash grown competitively are usually hand pollinated. Flowers are kept closed before and after pollination to prevent cross pollination. Inadequately pollinated female squash flowers will usually start growing, but abort before full development. Many gardeners blame various fungal diseases for the aborted fruit, but the fix proves to be better pollination, not fungicide.

Food of the Week: Tomato

The tomato is native to South America. Genetic evidence shows the progenitors of tomatoes were herbaceous green plants with small green fruit and a center of diversity in the highlands of Peru. One species, Solanum lycopersicum, was transported to Mexico, where it was grown and consumed by Mesoamerican civilizations. The exact date of domestication is not known. The first domesticated tomato may have been a little yellow fruit, similar in size to a cherry tomato, grown by the Aztecs of Central Mexico. The word “tomato” comes from the Nahuatl word tomatl, literally “the swelling fruit”.

Spanish explorer Cortés may have been the first to transfer the small yellow tomato to Europe after he captured the Aztec city of Tenochtítlan, now Mexico City, in 1521, although Christopher Columbus, a Genoese working for the Spanish monarchy, may have taken them back as early as 1493. The earliest discussion of the tomato in European literature appeared in an herbal written in 1544 by Pietro Andrea Mattioli, an Italian physician and botanist, who named it pomo d’oro, or “golden apple”.^[

Aztecs and other peoples in the region used the fruit in their cooking; it was cultivated in southern Mexico and probably other areas by 500 BC. The Pueblo people are thought to have believed that those who witnessed the ingestion of tomato seeds were blessed with powers of divination. The large, lumpy tomato, a mutation from a smoother, smaller fruit, originated in Mesoamerica, and may be the direct ancestor of some modern cultivated tomatoes.

Spanish distribution

After the Spanish colonization of the Americas, the Spanish distributed the tomato throughout their colonies in the Caribbean. They also took it to the Philippines, from where it spread to southeast Asia and then the entire Asian continent. The Spanish also brought the tomato to Europe. It grew easily in Mediterranean climates, and cultivation began in the 1540s. It was probably eaten shortly after it was introduced, and was certainly being used as food by the early 17th century in Spain. The earliest discovered cookbook with tomato recipes was published in Naples in 1692, though the author had apparently obtained these recipes from Spanish sources. In certain areas of Italy, such as Florence, however, the fruit was used solely as a tabletop decoration before it was incorporated into the local cuisine in the late 17th or early 18th century.

Britain

Tomatoes were not grown in England until the 1590s. One of the earliest cultivators was John Gerard, a barber-surgeon. Gerard's Herbal, published in 1597, and largely plagiarized from continental sources, is also one of the earliest discussions of the tomato in England. Gerard knew the tomato was eaten in Spain and Italy. Nonetheless, he believed it was poisonous. Gerard's views were influential, and the tomato was considered unfit for eating (though not necessarily poisonous) for many years in Britain and its North American colonies. By the mid-18th century, tomatoes were widely eaten in Britain, and before the end of that century, the Encyclopædia Britannica stated the tomato was "in daily use" in soups, broths, and as a garnish.

Middle East

The tomato was introduced to cultivation in the Middle East by John Barker, British consul in Aleppo circa 1799 to 1825. Nineteenth century descriptions of its consumption are uniformly as an ingredient in a cooked dish. In 1881, it is described as only eaten in the region, “within the last forty years”.

The tomato entered Iran through two separate routes one was through Turkey and Armenia, and the other was through the Qajar royal family's frequent travels to France. The early name used for tomato in Iran was Armani badenjan (Armenian eggplant). Currently, the name used for tomato in Iran is gojeh farangi [foreign (literally, European) plum].

North America

The earliest reference to tomatoes being grown in British North America is from 1710, when herbalist William Salmon reported seeing them in what is today South Carolina. They may have been introduced from the Caribbean. By the mid-18th century, they were cultivated on some Carolina plantations, and probably in other parts of the Southeast as well. Possibly, some people continued to think tomatoes were poisonous at this time; and in general, they were grown more as ornamental plants than as food. Thomas Jefferson, who ate tomatoes in Paris, sent some seeds back to America.

Grape tomatoes – various colors upon ripening

Because of the long growing season needed for this heat-loving crop, several states in the US Sun Belt became major tomato-producers, particularly Florida and California. In California, tomatoes are grown under irrigation for both the fresh fruit market and for canning and processing. The University of California, Davis (UC Davis) became a major center for research on the tomato. The C.M. Rick Tomato Genetics Resource Center at UC Davis is a gene bank of wild relatives, monogenic mutants and miscellaneous genetic stocks of tomato. The Center is named for the late Dr. Charles M. Rick, a pioneer in tomato genetics research. Research on processing tomatoes is also conducted by the California Tomato Research Institute in Escalon, California.

In California, growers have used a method of cultivation called dry-farming, especially with Early Girl tomatoes. This technique encourages the plant to send roots deep to find existing moisture in soil that retains moisture, such as clayey soil.

Food of the Week: Zucchini

Zucchini, like all squash, has its ancestry in the Americas. However, the varieties of squash typically called “zucchini” were developed in Italy, many generations after their introduction from the “New World”.

In all probability, this occurred in the very late 19th century, probably near Milan; early varieties usually included the names of nearby cities in their names. The alternative name courgette is from the French word for the vegetable, with the same spelling, and is commonly used in France, Ireland, and the United Kingdom. It is a diminutive of courge, French for squash. “Zucca” is the Italian word for squash and “zucchina” is its diminutive, becoming “zucchine” in the plural. However, “zucchino”, the masculine form, becoming “zucchini” in the plural, is commonly used in the dialect of Tuscany as the name of the fruit and sometimes is improperly used in Italian as the name of the plant. An Italian dictionary called “lo Zingarelli 1995, Zanichelli editor”, gives both forms, but some others, like “Devoto-Oli, Le Monnier editor” and “Treccani, Treccani editor” give just Zucchina as the correct Italian word. “Zucchini” is used in Tuscany , and in Australia, Canada and the United States. ‘Zucchini’, the plural in the dialect of Tuscany, is one of the plural forms in English (along with ‘zucchinis’) as well as the singular form.[2] The first records of zucchini in the United States date to the early 1920s. It was almost certainly brought over by Italian immigrants and probably was first cultivated in the United States in California.

Food of the Week: Assorted Vegetables

The colors of summer, featured on Cori’s CSA Blog

Today was my first time back at the Farm myself in over two months.  What a treat to see the bins of veggies and pick out my produce.  As I moved around the room from cooler to cooler, I noticed a trend in my bags: one was full of greens & yellows, and the other was full of reds, purples, and oranges.  When I make a salad or think about what to serve for dinner, I often try to eat a variety of colors.  I guess I’ve gleaned information from the FDA over the years that different colors of fruits and vegetables indicate different kinds of vitamins and minerals, so you get more of a balance by eating different plants.  But it was a real treat to see the variety in one week’s worth of produce.

Food of the Week: Banana Pepper

The banana pepper (also known as the yellow wax pepper or banana chili) is a member of the chili pepper family. It is often pickled and used as an ingredient in sandwiches. It is a variety of the species Capsicum annuum. Its shape and color resembles a banana. Its flavor is not very hot (0–500 Scoville units), and as is the case with most peppers, its hotness depends on the maturity of the pepper, with the most ripe being sweeter than younger ones.

Banana peppers are not the same as peperoncini (which some erroneously refer to as banana peppers).

Banana peppers are typically yellow, but can also be orange or red.

The plant requires full sun, and should be treated the same as most other plants in the pepper family. Plants can be grown from seed and cuttings.

Food of the Week: Squash

Squash generally refers to four species of the genus Cucurbita native to Mexico and Central America, also called marrows depending on variety or the nationality of the speaker. These species include maxima (hubbard squash, buttercup squash, some varieties of prize pumpkins, such as Big Max), mist (cushaw squash), moschata (butternut squash), and pepo (most pumpkins, acorn squash, summer squash, zucchini).  In North America, squash is loosely grouped into summer squash or winter squash, depending on whether they are harvested as immature fruit (summer squash) or mature fruit (autumn squash or winter squash). Gourds are from the same family as squashes. Well known types of squash include the pumpkin and zucchini. Giant squash are derived from Cucurbita maxima and are routinely grown to weights nearing those of giant pumpkins.

Cultivation

Archaeological evidence suggests squash may have been first cultivated in Mesoamerica some 8,000 to 10,000 years ago, and may have been independently cultivated elsewhere at a later date. Squash was one of the “Three Sisters” planted by Native Americans. The Three Sisters were the three main native crop plants: maize (corn), beans, and squash. These were usually planted together, with the cornstalk providing support for the climbing beans, and shade for the squash. The squash vines provided ground cover to limit weeds. Weeds can be detrimental to the growing conditions of the squash. The beans provided nitrogen fixing for all three crops.

Summer squashes, including zucchini (also known as courgette), pattypan and yellow crookneck are harvested during the growing season, while the skin is still soft and the fruit rather small; they are eaten almost immediately and require little to no cooking.

Winter squashes (such as butternut, Hubbard, buttercup, ambercup, acorn, spaghetti squash and pumpkin) are harvested at maturity, generally the end of summer, cured to further harden the skin, and stored in a cool place for eating later. They generally require longer cooking time than summer squashes. (Note: Although the term “winter squash” is used here to differentiate from “summer squash”, it is also commonly used as a synonym for Cucurbita maxima.) The squash fruit is classified as a pepo by botanists, which is a special type of berry with a thick outer wall or rind formed from hypanthium tissue fused to the exocarp; the fleshy interior is composed of mesocarp and endocarp. The pepo, derived from an inferior ovary, is characteristic of the squash family (Cucurbitaceae). In culinary terms, both summer and winter squashes are generally considered as vegetables, even though pumpkin may be used for sweet dishes.

In addition to the fruit, other parts of the plant are edible. Squash seeds can be eaten directly, ground into paste, meal, “nut” butter, even a fine flour, or (particularly for hulless pumpkins) pressed for vegetable oil (e.g. bottle gourd, buffalo gourd, and pumpkin seed oils). The shoots, leaves, and tendrils can be eaten as greens. The blossoms are an important part of native American cooking, and are also used in many other parts of the world. Both the male and female blossoms can be harvested pre- or mid-flower.

Pollination

As with all other members of the family, the flowers come in pollen-bearing male form, and the ovary-bearing female form, with both forms being present on the plant. Squash has historically been pollinated by the native North American squash bee Peponapis pruinosa, and related species, but this bee and its relatives have declined, probably due to pesticide sensitivity, and most commercial plantings are pollinated by European honey bees today. One hive per acre (4,000 m² per hive) is recommended by the US Department of Agriculture. Gardeners with a shortage of bees often have to hand pollinate. Giant squash grown competitively are usually hand pollinated. Flowers are kept closed before and after pollination to prevent cross pollination. Inadequately pollinated female squash flowers will usually start growing, but abort before full development. Many gardeners blame various fungal diseases for the aborted fruit, but the fix proves to be better pollination, not fungicide.

Preparation

Though considered a vegetable in cooking, botanically speaking, squash is a fruit (being the receptacle for the plant’s seeds). Squash can be served fresh (in salads) and cooked (squash stuffed with meat, fried squash, baked squash). Small pattypans are good for pickling.

Food of the Week: Tomatoes

The tomato is native to South America. Genetic evidence shows the progenitors of tomatoes were herbaceous green plants with small green fruit and a center of diversity in the highlands of Peru. One species, Solanum lycopersicum, was transported to Mexico, where it was grown and consumed by Mesoamerican civilizations. The exact date of domestication is not known. The first domesticated tomato may have been a little yellow fruit, similar in size to a cherry tomato, grown by the Aztecs of Central Mexico.  The word “tomato” comes from the Nahuatl word tomatl, literally “the swelling fruit”.

Spanish explorer Cortés may have been the first to transfer the small yellow tomato to Europe after he captured the Aztec city of Tenochtítlan, now Mexico City, in 1521, although Christopher Columbus, a Genoese working for the Spanish monarchy, may have taken them back as early as 1493. The earliest discussion of the tomato in European literature appeared in an herbal written in 1544 by Pietro Andrea Mattioli, an Italian physician and botanist, who named it pomo d’oro, or “golden apple”.

Aztecs and other peoples in the region used the fruit in their cooking; it was cultivated in southern Mexico and probably other areas by 500 BC. The Pueblo people are thought to have believed that those who witnessed the ingestion of tomato seeds were blessed with powers of divination.  The large, lumpy tomato, a mutation from a smoother, smaller fruit, originated in Mesoamerica, and may be the direct ancestor of some modern cultivated tomatoes.

Spanish Distribution

After the Spanish colonization of the Americas, the Spanish distributed the tomato throughout their colonies in the Caribbean. They also took it to the Philippines, from where it spread to southeast Asia and then the entire Asian continent. The Spanish also brought the tomato to Europe. It grew easily in Mediterranean climates, and cultivation began in the 1540s. It was probably eaten shortly after it was introduced, and was certainly being used as food by the early 17th century in Spain. The earliest discovered cookbook with tomato recipes was published in Naples in 1692, though the author had apparently obtained these recipes from Spanish sources.  In certain areas of Italy, such as Florence, however, the fruit was used solely as a tabletop decoration before it was incorporated into the local cuisine in the late 17th or early 18th century.

Britain

Tomatoes were not grown in England until the 1590s.  One of the earliest cultivators was John Gerard, a barber-surgeon.  Gerard’s Herbal, published in 1597, and largely plagiarized from continental sources, is also one of the earliest discussions of the tomato in England. Gerard knew the tomato was eaten in Spain and Italy.  Nonetheless, he believed it was poisonous (in fact, the plant and raw fruit do have low levels of tomatine, but are not generally dangerous). Gerard’s views were influential, and the tomato was considered unfit for eating (though not necessarily poisonous) for many years in Britain and its North American colonies.

By the mid-18th century, tomatoes were widely eaten in Britain, and before the end of that century, the Encyclopedia Britannica stated the tomato was “in daily use” in soups, broths, and as a garnish. In Victorian times, cultivation reached an industrial scale in glasshouses, most famously in Worthing. Pressure for housing land in the 1930s to 1960s saw the industry move west to Littlehampton and to the market gardens south of Chichester.

Middle East

The tomato was introduced to cultivation in the Middle East by John Barker, British consul in Aleppo circa 1799 to 1825. Nineteenth century descriptions of its consumption are uniformly as an ingredient in a cooked dish. In 1881, it is described as only eaten in the region, “within the last forty years”.

The tomato entered Iran through two separate routes[citation needed]; one was through Turkey and Armenia, and the other was through the Qajar royal family’s frequent travels to France. The early name used for tomato in Iran was Armani badenjan (Armenian eggplant). Currently, the name used for tomato in Iran is gojeh farangi [foreign (literally, European) plum].

North America

The earliest reference to tomatoes being grown in British North America is from 1710, when herbalist William Salmon reported seeing them in what is today South Carolina.  They may have been introduced from the Caribbean. By the mid-18th century, they were cultivated on some Carolina plantations, and probably in other parts of the Southeast as well. Possibly, some people continued to think tomatoes were poisonous at this time; and in general, they were grown more as ornamental plants than as food. Thomas Jefferson, who ate tomatoes in Paris, sent some seeds back to America.

Because of the long growing season needed for this heat-loving crop, several states in the US Sun Belt became major tomato-producers, particularly Florida and California. In California, tomatoes are grown under irrigation for both the fresh fruit market and for canning and processing. The University of California, Davis (UC Davis) became a major center for research on the tomato. The C.M. Rick Tomato Genetics Resource Center at UC Davis is a gene bank of wild relatives, monogenic mutants and miscellaneous genetic stocks of tomato.  The Center is named for the late Dr. Charles M. Rick, a pioneer in tomato genetics research. Research on processing tomatoes is also conducted by the California Tomato Research Institute in Escalon, California.

In California, growers have used a method of cultivation called dry-farming, especially with Early Girl tomatoes. This technique encourages the plant to send roots deep to find existing moisture in soil that retains moisture, such as clayey soil.

The tomato is now grown worldwide for its edible fruits, with thousands of cultivars having been selected with varying fruit types, and for optimum growth in differing growing conditions. Cultivated tomatoes vary in size, from tomberries, about 5mm in diameter, through cherry tomatoes, about the same 1–2 centimeters (0.4–0.8 in) size as the wild tomato, up to beefsteak tomatoes 10 centimeters (4 in) or more in diameter. The most widely grown commercial tomatoes tend to be in the 5–6 centimeters (2.0–2.4 in) diameter range. Most cultivars produce red fruit, but a number of cultivars with yellow, orange, pink, purple, green, black, or white fruit are also available. Multicolored and striped fruit can also be quite striking. Tomatoes grown for canning and sauces are often elongated, 7–9 centimeters (3–4 in) long and 4–5 centimeters (1.6–2.0 in) diameter; they are known as plum tomatoes, and have a lower water content. Roma-type tomatoes are important cultivars in the Sacramento Valley.

Tomatoes are one of the most common garden fruits in the United States and, along with zucchini, have a reputation for out producing the needs of the grower.

Quite a few seed merchants and banks provide a large selection of heirloom seeds. The definition of an heirloom tomato is vague, but unlike commercial hybrids, all are self-pollinators who have bred true for 40 years or more.

About 130 million tons of tomatoes were produced in the world in 2008. China, the largest producer, accounted for about one quarter of the global output, followed by United States and Turkey. For one variety, plum or processing tomatoes, California accounts for 90% of U.S. production and 35% of world production

Food of the Week: Eggplant

The plant is native to India. It has been cultivated in southern and eastern Asia since   prehistory, but appears to have become known to the Western world no earlier than     ca. 1500. The first known written record of the plant is found in Qí mín yào shù, an        ancient Chinese agricultural treatise completed in 544. The numerous Arabic and      North African names for it, along with the lack of the ancient Greek and Roman names, indicate it was introduced throughout the Mediterranean area by the Arabs in the early Middle Ages. The scientific name Solanum melongena is derived from a 16th century Arabic term for one variety.

The name aubergine, is from the French, a diminutive of auberge, variant of alberge ‘a kind of peach’ or from the Spanish alberchigo, alverchiga, ‘an apricocke’ (Minsheu 1623). It may also be derived from Catalan albergínia, from Arabic al-baðinjān from Persian bâdenjân, from Sanskrit vātiga-gama).

Aubergine is also the name of the purple color resembling that of the fruit and is a commonly known color scheme applied to articles as diverse as cloth or bathroom suites.

The name eggplant, rather than aubergine, is used in the United States, Australia, New Zealand, and Canada, and refers to the fruits of some 18th century European cultivars which were yellow or white and resembled goose or hen’s eggs.

In Indian, South African, Malaysian and Singaporean English, the fruit is known as a “vengan”, “baingan” or brinjal, with the latter being derived directly from the Portuguese beringela. Aubergine and brinjal, with their distinctive br-jn or brn-jl aspects, derive from Persian and Sanskrit. A less common British English word is melongene which is also from French (derived) from Italian “melanzana” from Greek “μελιτζάνα”. In the Caribbean Trinidad, it also goes by “meloongen” from melongene. In Indonesia it is called terong or terung. In Thai it is called ma-keua.

Because of the plant’s relationship with the Solanaceae (nightshade) family, the fruit was at one time believed to be extremely dangerous.

In India it is used in everyday cooking. It is used in a paste in India believed to heal wounds and cuts. People also use it as a meat substitute.

Food of the Week: Side Dishes

Side dishes such as salad, potatoes and bread are commonly used with main courses throughout many countries of the western world. New side orders introduced within the past decade, such as rice and couscous, has grown to be quite popular throughout Europe, especially at formal occasions (with couscous appearing more commonly at dinner parties introduced by many Middle Eastern attributes).

When used as an adjective qualifying the name of a dish, side usually refers to a smaller portion served as a side dish, rather than a larger, main dish-sized serving. For example, a “side salad” is usually served in a small bowl or salad plate, in contrast to a large dinner-plate-sized entrée salad.

A typical American meal with a meat-based main dish might include one vegetable side dish, sometimes in the form of a salad, and one starch side dish, such as bread, potatoes, rice, or pasta.

You can sample the featured recipe for potato salad at this week’s BURGER MANIA picnic lunch at the farm.

Featured Food of the Week: Zucchini

Zucchini, like all squash, has its ancestry in the Americas. However, the varieties of squash typically called “zucchini” were developed in Italy, many generations after their introduction from the “New World”.

In all probability, this occurred in the very late 19th century, probably near Milan; early varieties usually included the names of nearby cities in their names. The alternative name courgette is from the French word for the vegetable, with the same spelling, and is commonly used in France, Ireland, and the United Kingdom. It is a diminutive of courge, French for squash. “Zucca” is the Italian word for squash and “zucchina” is its diminutive, becoming “zucchine” in the plural. However, “zucchino”, the masculine form, becoming “zucchini” in the plural, is commonly used in the dialect of Tuscany as the name of the fruit and sometimes is improperly used in Italian as the name of the plant. An Italian dictionary called “lo Zingarelli 1995, Zanichelli editor”, gives both forms, but some others, like “Devoto-Oli, Le Monnier editor” and “Treccani, Treccani editor” give just Zucchina as the correct Italian word. “Zucchini” is used in Tuscany , and in Australia, Canada and the United States. ‘Zucchini’, the plural in the dialect of Tuscany, is one of the plural forms in English (along with ‘zucchinis’) as well as the singular form.[2] The first records of zucchini in the United States date to the early 1920s. It was almost certainly brought over by Italian immigrants and probably was first cultivated in the United States in California.

Featured Food of the Week: Boned-Out Chicken

Nearly all fertilized chicken eggs will hatch after 21 days with good conditions. For proper incubation and survival in captivity, the birds are hatched in 95 degrees F incubators and are kept at that constant temperature, then dropped at 1 degree increments per day. Commercially, they are raised only having three-quarters of a foot per bird and grown to a live weight of 5 to 7 lbs. Here at the Griggstown Quail Farm & Market, our chickens are All-Natural & Free-Range, at a dress weight of 3 ½ to 4 lbs. Fed a soy grain based diet with vitamins and minerals, absolutely no hormones or growth stimulants are given to the birds. Processed here 2-3 times weekly, these fresh chickens are sold at our retail store. They are available whole, or boned-out (pieces cut off of the whole chicken, 1 package contains, 2 breasts, 2 thighs, 2 legs, 2 wings).

Mention that you saw the newsletter this week and receive $1.50 off a Boned-Out Chicken!!

Offer expires 7/17.

Featured Food of the Week: Turkey Burgers

Our Turkey Burgers are made fresh in the farm market kitchen by our resident chefs.  They are made of all natural ingredients using turkeys that were raised on the farm.  Note: turkeys are available at the farm all year round.

The burgers come in a package of two, are 6 ounces each, and are only $6.50. That’s $3.25 for a seasoned, ready to cook healthy burger.  You can keep the burgers frozen and cook them as needed for a quick lunch or dinner.  Check this week’s recipes for tasty and healthy complements to your burgers so you can prepare for your family and friends.

Mention that you saw the newsletter this week and receive $1.50 off a package of Turkey Burgers!!

That’s over a 20% savings on the turkey burgers for the recipes below and the offer expires 7/10.

Lunch is being served on the farm Thursday 7/7 and Friday 7/8 from 12:00 – 1:30 pm.

Featured Food of the Week: Chicken Sausage

Our chicken sausages are made of all natural ingredients using chickens that were raised on the farm. If you mention that you saw this in the newsletter or on the website, you can receive $1.50 off your purchase of any Chicken Sausage this week.  Expires July 3rd.

The sausages come in the following flavors but if you think of another flavor, please share it with Chef Mathew or Chef Michael.

• White wine, parsley, lemon and garlic
• Feta and spinach
• Broccoli rabe
• Mozzarella and basil
• Sundried tomato and basil
• Granny smith apple

The sausages come in a package of four for only $6.50, one sausage is less than the cost of a fast food burger. You can keep the sausages frozen and cook them as needed for a quick and healthy lunch or dinner. Check this week’s recipes for inexpensive and healthy meals you can prepare for your family using chicken sausage. Some of our customers have been serving the sausages as a healthy breakfast side meat.

The sundried tomato and basil chicken sausages are being featured on the lunch menu for this week at the farm market so stop in and experience the taste before you bring them home to the family. Lunch will be served Thursday 6/30 and Friday 7/1 from 12:00 pm – 1:30 pm.

Featured Food of the Week: Arugula

Arugula was popular in Italy and France for ages, but caught on in the US and Britain somewhat more recently. Perhaps you know this product by some of it’s other names — rugola, rucola, roquette, garden rocket, Mediterranean rocket, salad rocket, Roman rocket, or Italian cress (the rockets being a corruption of the French roquette).
Arugula is a spicy little leaf, which some describe as bitter and others characterize as having a “peppery-mustardy” flavor. Because it is so potent on its own, it is often mixed with milder greens to produce a nice balanced salad. It can also be sautéed in olive oil. You can substitute most any green for arugula, but the closest matches are Belgian endive, escarole, and dandelion greens.

Collards: Food of the Week

Collard greens are various loose-leafed cultivars of Brassica oleracea (Acephala Group), the same species that produces cabbage and broccoli. The plant is grown for its large, dark-colored, edible leaves and as a garden ornamental, mainly in Brazil, Portugal, the Southern United States, many parts of Africa, Montenegro, Bosnia and Herzegovina, southern Croatia, Spain and in Kashmir. They are classified in the same cultivar group as kale andspring greens, to which they are closely similar genetically. The name collard is a shortened form of the wordcolewort (“cabbage plant”).

The plant is also called couve in Brazil, couve-galega in Portugal, “kovi” or “kobi” in Cape Verde, berza in Spanish-speaking countries, Raštika in Bosnia and Herzegovina and Croatia and Raštan in Montenegro. In Kashmir it is called haak. In Congo, Tanzania and Kenya (East Africa) the plant is called Sukuma wiki.

http://en.wikipedia.org/wiki/Collards

Bok Choi

Chinese cabbage (Brassica rapa, subspecies pekinensis and chinensis) can refer to two distinct varieties (see below) of Chineseleaf vegetables used often in Chinese cuisine. These vegetables are both related to the Western cabbage, and are of the samespecies as the common turnip. Both have many variations in name, spelling and scientific classification–especially the “bok choi” orchinensis variety.

There are two distinctly different groups of Brassica rapa used as leaf vegetables in China, and a wide range of varieties within these two groups. The binomial name B. campestris is also used.

Read more here:

http://en.wikipedia.org/wiki/Bok_choi

Featured Food of the Week: Pheasant Eggs

Pheasant Eggs are now available at the Griggstown Farm Market.  These eggs are slightly smaller than a chicken egg, and larger than a quail egg.  They can be used as a substitute to most egg recipes, by using approximately double the amount.  Change a simply recipe to something extraordinary with Pheasant Eggs!

Muscovy Duck

The Muscovy Duck (Cairina moschata) is a large duck which is native to Mexico and Central and South America. A small wild population reaches into the United States in the lower Rio Grande Valley of Texas. There also are feralbreeding populations in North America in and around public parks in nearly every state of the USA and in the Canadian provinces; feral populations also exist in Europe. Although the Muscovy Duck is a tropical bird, it adapts to icy and snowy conditions down to –12°C (10°F) and below without ill effects.^[2][3] In general, “Barbary Duck” is the usual term for C. moschata in a culinary context.

http://en.wikipedia.org/wiki/Muscovy_duck

Quail Eggs

Quail eggs are considered a delicacy in many countries, including Western Europe and North America. In Japanese cuisine they are sometimes used raw or cooked as tamago in sushi and often found in bento lunches.

In some other countries, quail eggs are considered less exotic. In Colombia and Venezuela, a single hard-boiled quail egg is a common topping on hot dogs and hamburgers, often fixed into place with a toothpick. In the Philippines, kwek-kwek is a popular street food delicacy, which consists of soft-boiled quail eggs dipped in orange-colored batter before being skewered and deep-fried. In Vietnam, bags of boiled quail eggs are sold on street stalls as inexpensive beer snacks. ^[1]

Quail eggs are often believed to be very high in cholesterol, but evidence is showing that cholesterol levels are about similar to chicken eggs.^[2]

References

1. ^ “Eat Cheap, Top 7 Street Foods Around the World”. Backpacker Ben (travel blog). August 2010.
2. ^ Bragagnolo M, Rodriguez-Amaya D. B. (April 2003). “Comparison of the cholesterol content of Brazilian chicken and quail eggs”.Journal of Food Composition and Analysis 16 (2): 147–153. doi:10.1016/S0889-1575(02)00129-1.

Poultry of the Week: Griggstown Pheasant

The Common Pheasant (Phasianus colchicus), is a bird in the pheasant family (Phasianidae). It is native to Asia and has been widely introduced elsewhere as a game bird. In parts of its range, namely in places where none of its relatives occur such as in Europe (where it is naturalized), it is simply known as the “pheasant”.  It is a well-known gamebird, among those of more than regional importance perhaps the most widespread and ancient one in the whole world. The Common Pheasant is one of the world’s most hunted birds; it has been introduced for that purpose to many regions, and is also common on game farms where it is commercially bred. Ring-necked Pheasants in particular are commonly bred and were introduced to many parts of the world; the game farm stock, though no distinct breeds have been developed yet, can be considered semi-domesticated. The Ring-necked Pheasant is the state bird of South Dakota, one of only three US state birds that is not a species native to the United States.  Common Pheasants are native to Asia, their original range extending from between the Black and Caspian Seas to Manchuria, Siberia, Korea, Mainland China and Taiwan. The birds are found in woodland, farmland, scrub and wetlands.  In its natural habitat the Common Pheasant lives in grassland near water with small copses of trees. Extensively cleared farmland is marginal habitat that cannot maintain self-sustaining populations for long.  While Common Pheasants are able short-distance fliers, they prefer to run. If startled however, they can suddenly burst upwards at great speed, with a distinctive “whirring” wing sound and often giving “kok kok kok” calls to alert conspecifics. Their flight speed is only 43-61 kilometres per hour (27 to 38 mph) when cruising but when chased they can fly up to 90 kilometres per hour (60 mph).  Common Pheasants feed solely on the ground but roost in sheltered trees at night. They eat a wide variety of animal and vegetable type-food, like fruit, seeds and leaves as well as a wide range of invertebrates, with small vertebrates like snakes, lizards, small mammals and birds occasionally taken.

(from http://en.wikipedia.org/wiki/Common_Pheasant)

Poultry of the Week: Griggstown Goose

Domestic geese (Anser anser domesticus or Anser cygnoides) are domesticated Grey geese (either Greylag geese or Swan geese) kept as poultry for their meat, eggs, and down feathers since ancient times. In Europe, northern Africa, and western Asia, the original domesticated geese are derived from the Greylag Goose Anser anser. In eastern Asia, the original domesticated geese are derived from the Swan Goose Anser cygnoides; these are now known as Chinese geese. Both have been widely introduced in more recent times, and modern flocks in both areas (and elsewhere, such as Australia and North America) may consist of either species, and/or hybrids between them. Chinese geese may be readily distinguished from European geese by the large knob at the base of the bill, though hybrids may exhibit every degree of variation between them.

The domestication, as Charles Darwin remarks in The Variation of Animals and Plants under Domestication, is of very ancient date, with archaeological evidence for domesticated geese in Egypt 5,000 years ago. They are much larger, and they have been selected for that larger size, with domesticated breeds weighing up to 10 kg, compared to the maximum of 3.5 kg for wild Swan Goose and 4.1 kg for wild Greylag Goose. This affects their body structure; whereas wild geese have a horizontal posture and slim rear end, domesticated geese lay down large fat deposits toward the tail end, giving a fat rear and forcing the bird into a more upright posture. This also completely prevents flight, though geese will run and flap their wings when startled, and may get a foot or so in the air momentarily. Geese have proved resistant to intensive rearing methods, and they remain to be an expensive luxury compared to other poultry like the chicken and domesticated turkey. Geese produce large edible eggs, weighing 120-170 g.[2] They can be used in cooking just like chicken’s eggs, though they have proportionally more yolk, and this cooks to a slightly denser consistency. The taste is much the same as that of a chicken egg.

A goose can be roasted as a whole bird, but its size tends to preclude this except for banquets and other festive meals (such as at Christmas). Goosemeat contains much more fat than turkeys or chickens – at least 500 ml (around one pint) of fat may be rendered from an average-sized goose during cooking. One liter is not unusual for larger birds. The Cantonese barbecue features roast goose over a charcoal spit with a “tuned” crispy skin. Roast goose is a traditional Christmas food in Scandinavia, Germany, Ireland and the UK.

Most of the fat is concentrated in the skin, and the meat itself is very lean, rather like duck.

Goose fat is often separated and stored for use on its own. It can be used as a substitute for butter, although the flavor can be slightly “gamey”. Potatoes cooked in this fat are highly regarded by some. The fat keeps well in the refrigerator. Goose schmaltz is very popular in Ashkenazi Jewish cuisine, and the overfeeding of geese to produce this schmaltz is widely considered to be the origin of foie gras in modern Europe. Goose can also be prepared as confit, and the fat used to preserve the meat.

When Aphrodite first came ashore she was welcomed by the Charites (Roman “Graces”), whose chariot was drawn by geese. The geese in the temple of Juno on the Capitoline Hill were said by Livy to have saved Rome from the Gauls around 390 BC when they were disturbed in a night attack. The story may be an attempt to explain the origin of the sacred flock of geese at Rome.

(from http://en.wikipedia.org/wiki/Domestic_goose)

Poultry of the Week: Heritage Breed Red Bourbon Turkey

The Bourbon Red is a breed of domestic turkey named for its unique reddish plumage and for Bourbon County, Kentucky. Mature Bourbon Red toms weigh 33 pounds (15 kilos), and mature hens weigh 18 pounds (8.2 kilos). Bourbon Reds slaughtered at market weight are 16 pounds (7.25 kilos) in toms and 10 pounds (4.5 kilos) in hens. The breed’s feathers are a dark chestnut base color, with white tails and flight feathers.

In the past, the breed has alternatively been called Kentucky Reds and Bourbon Butternuts. The bird originated in Kentucky and Pennsylvania in the late 1800s, and was created by crossing Buff, Standard Bronze, and White Holland turkeys. It was first recognized as turkey variety by the American Poultry Association in 1909.

Crop of the Week: Savoy Cabbage

Cabbage is a popular cultivar of the species Brassica oleracea Linne (Capitata Group) of the Family Brassicaceae.  It is a flowering plant distinguished by a short stem upon which is crowded a mass of leaves, usually green but in some varieties red or purplish, which while immature form a characteristic compact, globular cluster. The plant is also called head cabbage or heading cabbage, and in Scotland abowkail, from its rounded shape. The Scots call its stalk a castock,^[1] and the British occasionally call its head a loaf.^[2] It is in the same genus as the turnip– Brassica rapa.

The cultivated cabbage is derived from a leafy plant called the wild mustard plant, native to theMediterranean region, where it is common along the seacoast. Also called sea cabbage and wild cabbage,^[3] it was known to the ancient Greeks and Romans; Cato the Elder praised this vegetable for its medicinal properties, declaring that “It is the cabbage that surpasses all other vegetables.”

The only part of the plant that is normally eaten is the leafy head; more precisely, the spherical cluster of immature leaves, excluding the partially unfolded outer leaves. Cabbage is used in a variety of dishes for its naturally spicy flavor. The so-called “cabbage head” is widely consumed raw, cooked, or preserved in a great variety of dishes.^[5] It is the principal ingredient in coleslaw.

Cabbage is often added to soups or stews. Cabbage soup is popular in Central and eastern Europe, and cabbage is an ingredient in some kinds of borscht. Garbure (from Provençal garburo) is a thick soup of cabbage or other vegetables with bacon. Cabbage may be an ingredient in kugel, a baked pudding served as a side dish or dessert. Cabbage is also used in many popular dishes in India. Boiling tenderizes the leaves and releases sugars, which leads to the characteristic “cabbage” aroma. Boiled cabbage has become stigmatized because of its strong cooking odor and the belief that it causes flatulence. Boiled cabbage as an accompaniment to meats and other dishes can be an excellent source of vitamins and dietary fiber. It is often prepared and served with boiled meat and other vegetables as part of a boiled dinner. Harold McGee has studied the development of unpleasant smells when cooking brassicas and reports that they develop with prolonged cooking. According toCorriher’s Compendium smell doubles when prolonging cooking from 5 to 7 minutes; for best results cabbage should be sliced thinly and cooked for 4 minutes.

http://en.wikipedia.org/wiki/Cabbage

Cauliflower

Cauliflower is one of several vegetables in the species Brassica oleracea, in the family Brassicaceae. It is an annual plant that reproduces by seed. Typically, only the head (the white curd) of aborted floralmeristems is eaten, while the stalk and surrounding thick, green leaves are used in vegetable broth or discarded. Cauliflower is nutritious, and may be eaten cooked, raw or pickled.

Cauliflower is low in fat, high in dietary fiber, folate, water and vitamin C, possessing a very highnutritional density. As a member of the brassica family, cauliflower shares with broccoli andcabbage several phytochemicals which are beneficial to human health, including sulforaphane, an anti-cancer compound released when cauliflower is chopped or chewed. Boiling reduces the levels of anti-cancer compounds, with losses of 20–30% after five minutes, 40–50% after ten minutes, and 75% after thirty minutes. However, other preparation methods such as steaming, microwaving, and stir frying had no significant effect on the compounds.

Along with other brassica vegetables, cauliflower is a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells.^[The compound also appears to work as an anti-estrogen, appearing to slow or prevent the growth of tumors of the breast and prostate. Cauliflower also contains other glucosinolates besides sulfurophane, substances which may improve the liver‘s ability to detoxify carcinogenic substances. A high intake of cauliflower has been found to reduce the risk of aggressive prostate cancer. Cauliflower is also a good source of carotenoids.

Crop of the Week: Swiss Chard

Chard, also known by the common names Swiss Chard, Silverbeet, Perpetual Spinach,Spinach Beet, Crab Beet, Seakale Beet, and Mangold, is a leafy vegetable, and is one of the cultivated descendants of the sea beet, Although the leaves are eaten, it is within the same species as beetroot (garden beet), which is usually grown primarily for its edible roots.

The word Swiss was used to distinguish chard from French spinach varieties by 19th century seed catalog publishers. The chard is very popular among Mediterranean cooks. The first varieties have been traced back to Sicily.

Chard can be harvested while the leaves are young and tender or after maturity when they are larger and have slightly tougher stems. Raw chard is extremely perishable.

Chard has shiny green ribbed leaves, with stems that range from white to yellow and red depending on the cultivar. It has a slightly bitter taste. Fresh young chard can be used raw in salads. Mature chard leaves and stalks are typically cooked (like in pizzoccheri) or sauteed; their bitterness fades with cooking, leaving a refined flavor which is more delicate than that of cooked spinach.

Cultivars of chard include green forms, such as ‘Lucullus’ and ‘Fordhook Giant’, as well as red-ribbed forms such as ‘Ruby Chard’, ‘Rainbow Chard’, and ‘Rhubarb Chard’.

Green Tomatoes

We love green tomatoes

JOLENE GEORGE
Special to The Oregonian

About this time of year in many gardens, opportunity hangs on the vine, ready to be picked — but it often isn’t. I’m talking about green tomatoes. The abundance of unripe tomatoes left at the end of the season embarrasses and frustrates many gardeners. There are no cheers, bragging rights, showcasing or seeding, as with other garden accomplishments. You know what I’m talking about; the green tomato harvest either doesn’t happen or goes under the radar.

Why do we ignore these underage beauties? Probably because too few cooks know the epicurean diversity of green tomatoes. This is the season to change that. To start your new culinary adventure, try this taste test: Take a ¼-inch slice of a medium-size green tomato and sample it. Your taste buds will register a firm, fresh fruit with an immature tomato flavor and a hint of sweetness similar to a zucchini.

Now imagine these garden orphans in some delicious preparations: coated and fried until crisp (yes, fried green tomatoes!) for a savory appetizer; baked in a gratin under a luxurious layer of cheese and herbs; sauteed to serve warm on a splendid salad for lunch; tossed with crisp bacon, garlic and bread crumbs in a plate of pasta for a quick weekday meal. And green tomatoes can do dessert, too — they convincingly cuddle up to the richness and the texture of local apples and crunchy hazelnuts in crisps, quick breads and pies.

Green tomato ABCs

To be successful when cooking with green tomatoes, follow these three rules:

A: Always choose “unripe” tomatoes, not just green ones. There’s a big difference between tomatoes bred to stay green, and those that are unripe and green at the end of the season. Good examples of the “evergreen-type” are Green Zebra, Green Moldavian and green cherry tomato varieties. If you’re buying green tomatoes at a market, talk to the grower or produce manager to be sure you’re not just getting a ripe tomato that’s a green variety.

B: Be sure to avoid the small ones. They will have a bitter or caustic taste and can ruin your recipe. Look for green tomatoes that are the size of an average ripened tomato and weigh 5 to 6 ounces or more.

C: Core a green tomato before use. Unripe tomatoes often have a woodier stem and a unique core piece. This hard, white core section is not always continuous with the stem, so you have to look for it. It’s small, about the size of a pea and sits in the tomato somewhere within the top inch of where the stem attaches. You can see and feel a hard white piece that’s different from the rest of the fruit if you slice a tomato in half.

When you’re ready to bring your newfound appreciation into the kitchen, consider combining green tomatoes with other late-summer bounty such as zucchini, stone fruits, onions, apples and hazelnuts. Golden-brown, caramelized green tomatoes produce a deep, rich flavor that is perfect with sauteed nectarines, peaches and apricots. Even when baked, they hold their supple but firm texture, and develop a delicate sweetness similar to an apple.

Many people think of green tomatoes as less desirable than their more outgoing red siblings. But cooks who understand these introverted green beauties can promote their richness, versatility and color appeal to the world. And if you really get a taste for them, you may just find yourself planting next year’s tomatoes a wee bit later than normal … just to guarantee a supply.

Jolene George is a recipe tester for a national cooking magazine and a freelance writer. She can be reached at jolene.george@gmail.com.

http://www.oregonlive.com/foodday/index.ssf/2008/09/we_love_green_tomatoes.html

Crop of the Week: Butternut Squash

Butternut squash (Cucurbita moschata) is a type of winter squash. It has a sweet, nutty taste that is similar to pumpkin. It has yellow skin and orange fleshy pulp. When ripe, it turns increasingly deep orange, and becomes sweeter and richer. It grows on a vine. The most popular variety, the Waltham Butternut, originated in Stow, Massachusetts, on what is now the Butternut Farm Golf Club.

Butternut squash is a fruit that can be roasted and toasted and also be puréed or mashed into soups, casseroles, breads, and muffins. It is a good source of fiber, vitamin C, manganese, magnesium, and potassium. It is also an excellent source of vitamin A. The vegetable is prepared by removing the skin, stalk and seeds, which are not usually eaten or cooked. However, the seeds are edible, either raw or roasted. One of the most common ways to prepare butternut squash is roasting. To do this, the squash is cut in half lengthwise, lightly brushed with cooking oil, and placed cut side down on a baking sheet. It is then baked for 45 minutes or until it is softened. Once roasted, it can be eaten in a variety of ways as outlined above.

Butternut squash and Acorn squash have been known to cause an allergic reaction called Contact dermatitis in many individuals, especially in food preparation where the squash skin is cut and exposed to the epidermis. Food handlers and kitchen workers should take precautions to wear rubber or latex gloves when peeling butternut and acorn squash to avoid temporary Butternut squash (Cucurbita moschata) dermatitis. A contact dermatitis reaction to butternut or acorn squash may result in orange and cracked skin, a sensation of “tightness”, “numbness”, “roughness” or “rawness”. Applying Cortisone cream to the affected area should stop the reaction within 24 hours.

http://en.wikipedia.org/wiki/Butternut_squash

Poultry of the Week: Griggstown Muscovy Duck

Domestic Muscovy Duck

The Muscovy Duck has been domesticated for centuries, and is widely traded as “Barbary duck”. Muscovy breeds are popular because they have stronger-tasting meat – sometimes compared to roasted beef – than the usual domestic ducks which are descendants of the Mallard (Anas platyrhynchos). The meat is lean when compared to the fatty meat of mallard-derived ducks, its leanness and tenderness being often compared to veal. Muscovy ducks are also less noisy, and sometimes marketed as a “quackless” duck; even though they are not completely silent, they don’t actually quack. The carcass of a Muscovy Duck is also much heavier than most other domestic ducks, which makes it ideal for the dinner table.

This non-migratory species normally inhabits forested swamps, lakes, streams and nearby grassland, and often roosts in trees at night. The Muscovy Duck’s diet consists of plant material obtained by grazing or dabbling in shallow water, with some small vertebrates and insects. This is a somewhat aggressive duck; males often fight over food, territory or mates. The females fight with each other less often. Some adults will peck at the ducklings if they are eating at the same food source.

Muscovy Ducks had been domesticated by various Native American cultures in the New World when Columbus arrived. The first few were brought to Europe by the European explorers at least by the 1500s.

The term “Muscovy” means “from the Moscow region”, but these ducks are neither native there nor were they introduced there before they became known in Western Europe. It is not quite clear how the term came about; it very likely originated between 1550 and 1600, but did not become widespread until somewhat later.

In one suggestion, it has been claimed that the Company of Merchant Adventurers to New Lands traded these ducks to Europe occasionally after 1550[6]; this chartered company became eventually known as the Muscovy Company or “Muscovite Company” so the ducks might thus have come to be called “Muscovite Ducks” or “Muscovy Ducks” in keeping with the common practice of attaching the importer’s name to the products they sold[6]. But while the Muscovite Company initiated vigorous trade with Russia, they hardly, if at all, traded produce from the Americas; thus they are unlikely to have traded C. moschata to a significant extent.

Finally, John Ray clears up much of the misunderstanding by providing a contemporary explanation for the bird’s etymology:

“In English, it is called The Muscovy-Duck, though this is not transferred from Muscovia [the New Latin name of Muscovy], but from the rather strong musk odour it exudes.”

(from http://en.wikipedia.org/wiki/Muscovy_Duck)

Poultry of the Week: Griggstown Goose

Domestic geese (Anser anser domesticus or Anser cygnoides) are domesticated Grey geese (either Greylag geese or Swan geese) kept as poultry for their meat, eggs, and down feathers since ancient times. In Europe, northern Africa, and western Asia, the original domesticated geese are derived from the Greylag Goose Anser anser. In eastern Asia, the original domesticated geese are derived from the Swan Goose Anser cygnoides; these are now known as Chinese geese. Both have been widely introduced in more recent times, and modern flocks in both areas (and elsewhere, such as Australia and North America) may consist of either species, and/or hybrids between them. Chinese geese may be readily distinguished from European geese by the large knob at the base of the bill, though hybrids may exhibit every degree of variation between them.

The domestication, as Charles Darwin remarks in The Variation of Animals and Plants under Domestication, is of very ancient date, with archaeological evidence for domesticated geese in Egypt 5,000 years ago. They are much larger, and they have been selected for that larger size, with domesticated breeds weighing up to 10 kg, compared to the maximum of 3.5 kg for wild Swan Goose and 4.1 kg for wild Greylag Goose. This affects their body structure; whereas wild geese have a horizontal posture and slim rear end, domesticated geese lay down large fat deposits toward the tail end, giving a fat rear and forcing the bird into a more upright posture. This also completely prevents flight, though geese will run and flap their wings when startled, and may get a foot or so in the air momentarily. Geese have proved resistant to intensive rearing methods, and they remain to be an expensive luxury compared to other poultry like the chicken and domesticated turkey. Geese produce large edible eggs, weighing 120-170 g.[2] They can be used in cooking just like chicken’s eggs, though they have proportionally more yolk, and this cooks to a slightly denser consistency. The taste is much the same as that of a chicken egg.

A goose can be roasted as a whole bird, but its size tends to preclude this except for banquets and other festive meals (such as at Christmas). Goosemeat contains much more fat than turkeys or chickens – at least 500 ml (around one pint) of fat may be rendered from an average-sized goose during cooking. One liter is not unusual for larger birds. The Cantonese barbecue features roast goose over a charcoal spit with a “tuned” crispy skin. Roast goose is a traditional Christmas food in Scandinavia, Germany, Ireland and the UK.

Most of the fat is concentrated in the skin, and the meat itself is very lean, rather like duck.

Goose fat is often separated and stored for use on its own. It can be used as a substitute for butter, although the flavor can be slightly “gamey”. Potatoes cooked in this fat are highly regarded by some. The fat keeps well in the refrigerator. Goose schmaltz is very popular in Ashkenazi Jewish cuisine, and the overfeeding of geese to produce this schmaltz is widely considered to be the origin of foie gras in modern Europe. Goose can also be prepared as confit, and the fat used to preserve the meat.

When Aphrodite first came ashore she was welcomed by the Charites (Roman “Graces”), whose chariot was drawn by geese. The geese in the temple of Juno on the Capitoline Hill were said by Livy to have saved Rome from the Gauls around 390 BC when they were disturbed in a night attack. The story may be an attempt to explain the origin of the sacred flock of geese at Rome.

(from http://en.wikipedia.org/wiki/Domestic_goose)

Poultry of the Week: Griggstown Chicken

The chicken (Gallus gallus domesticus) is a domesticated fowl. As one of the most common and widespread domestic animals, and with a population of more than 24 billion in 2003, there are more chickens in the world than any other bird. Humans keep chickens primarily as a source of food, consuming both their meat and their eggs.

Conventional wisdom has held that the chicken was domesticated in India, but recent evidence suggests that domestication of the chicken was already under way in Vietnam over 10,000 years ago. From India the domesticated fowl made its way to the Persianized kingdom of Lydia in western Asia Minor, domestic fowl were imported to Greece by the fifth century BCE. Fowl had been known in Egypt since the 18th Dynasty, with the “bird that lays every day” having come to Egypt from the land between Syria and Shinar, Babylonia, according to the annals of Tutmose III.

The chicken is believed to have descended from both the Red Junglefowl (Gallus gallus) and the Grey Junglefowl (G. sonneratii), though hybrids of both wild types usually tend to be sterile. Recent genetic work has revealed that the genotype for yellow skin present in the domestic fowl is not present in what is otherwise its closest kin, the Red Junglefowl. It is most likely that the yellow skin trait in domestic birds originated in the Grey Junglefowl.

Before the development of modern commercial meat breeds (cows, chickens, etc.) broilers consisted mostly of young male chickens (cockerels) which were culled from farm flocks. The males were slaughtered for meat and the females (pullets) were kept for egg production. Compared to today, this made chicken meat scarce and expensive compared to eggs, and chicken was a luxury meat. The development of special broiler breeds decoupled the supply of broilers from the demand for eggs. This, along with advances in nutrition and incubation that allowed broilers to be raised year-round, allowed chicken to become a low-cost meat.

Poultry of the Week: Griggstown Quail

The Common Quail, Coturnix coturnix, is a small bird in the pheasant family Phasianidae. It is widespread and is found in parts of Europe, Asia and Africa with several subspecies recognized. They are also bred and kept as poultry in some parts of the world both for eggs and meat. It is a small (17 cm) rotund bird, essentially streaked brown with a white eyestripe, and, in the male, a black chin. As befits its migratory nature, it has long wings, unlike the typically short-winged gamebirds. This is a terrestrial species, feeding on seeds and insects on the ground. It is notoriously difficult to see, keeping hidden in crops, and reluctant to fly, preferring to creep away instead. Even when flushed, it keeps low and soon drops back into cover. Often the only indication of its presence is the distinctive “wet-my-lips” repetitive song of the male. The call is uttered mostly in the mornings, evenings and sometimes at night. It is a strongly migratory bird, unlike most gamebirds. Upon attaining an age of 6–8 weeks, this quail breeds on open arable farmland and grassland across most of Europe and Asia, laying 6-18 eggs in a ground nest. The eggs take from 16–18 days to hatch.

The Common Quail was previously much favoured in French cooking, but quail for the table are now more likely to be domesticated Japanese Quail. The Japanese Quail, Coturnix japonica, is a species of quail found in East Asia. They are a migratory species, breeding in Manchuria, southeastern Siberia, and northern Japan, and wintering in the south of Japan, the Korean Peninsula, and southern China. They dwell in grasslands and cultivated fields. The plumage of the Japanese Quail is a speckled yellow-brown, with a creamy white strip above the eye. Adults are approximately 20 centimeters in length. The species is abundant across most of its range. The Japanese quail is used mainly for table and egg production, and is a good dual purpose bird. The Japanese Quail is the type of quail raised at the Griggstown Quail Farm.

The Common Quail is also part of Maltese cuisine and Portuguese cuisine, as well as in Indian cuisine such as a bhuna. Quails are commonly eaten complete with the bones, since these are easily chewed and the small size of the bird makes it inconvenient to remove them. Quail eggs are considered a delicacy. They are sometimes used raw in sushi and often found in Japanese Bento lunches. In Colombia, quail eggs are less exotic than in many other countries, and a single hard-boiled quail egg is a common topping on hot dogs and hamburgers, often fixed into place with a toothpick. In the Philippines, kwek-kwek is a popular street food delicacy, which consists of soft-boiled quail eggs dipped in orange-colored batter before being skewered and deep-fried.

from:

http://en.wikipedia.org/wiki/Common_Quail

http://en.wikipedia.org/wiki/Quails_in_cookery

http://en.wikipedia.org/wiki/Japanese_Quail

Poultry of the Week: Griggstown Pheasant

Poultry of the Week: Griggstown Pheasant

The Common Pheasant (Phasianus colchicus), is a bird in the pheasant family (Phasianidae). It is native to Asia and has been widely introduced elsewhere as a game bird. In parts of its range, namely in places where none of its relatives occur such as in Europe (where it is naturalized), it is simply known as the “pheasant”.  It is a well-known gamebird, among those of more than regional importance perhaps the most widespread and ancient one in the whole world. The Common Pheasant is one of the world’s most hunted birds; it has been introduced for that purpose to many regions, and is also common on game farms where it is commercially bred. Ring-necked Pheasants in particular are commonly bred and were introduced to many parts of the world; the game farm stock, though no distinct breeds have been developed yet, can be considered semi-domesticated. The Ring-necked Pheasant is the state bird of South Dakota, one of only three US state birds that is not a species native to the United States.  Common Pheasants are native to Asia, their original range extending from between the Black and Caspian Seas to Manchuria, Siberia, Korea, Mainland China and Taiwan. The birds are found in woodland, farmland, scrub and wetlands.  In its natural habitat the Common Pheasant lives in grassland near water with small copses of trees. Extensively cleared farmland is marginal habitat that cannot maintain self-sustaining populations for long.  While Common Pheasants are able short-distance fliers, they prefer to run. If startled however, they can suddenly burst upwards at great speed, with a distinctive “whirring” wing sound and often giving “kok kok kok” calls to alert conspecifics. Their flight speed is only 43-61 kilometres per hour (27 to 38 mph) when cruising but when chased they can fly up to 90 kilometres per hour (60 mph).  Common Pheasants feed solely on the ground but roost in sheltered trees at night. They eat a wide variety of animal and vegetable type-food, like fruit, seeds and leaves as well as a wide range of invertebrates, with small vertebrates like snakes, lizards, small mammals and birds occasionally taken.

(from http://en.wikipedia.org/wiki/Common_Pheasant)

Poultry of the Week: Broad Breasted White Turkey

The Broad Breasted White is commercially the most widely-used breed of domesticated turkey.

The modern domesticated turkey is descended from one of six subspecies of Wild Turkey, Meleagris gallopavo gallopavo, ancient Mesoamericans having chosen to domesticate this taxon. The Aztecs domesticated the turkey (Mexican Spanish guajolote, from Nahuatl huexolotl) and used it as a major source of protein (meat and eggs), and also employed its feathers extensively for decorative purposes, as did many other Mesoamerican cultures. The turkey was associated with their trickster god Tezcatlipoca, perhaps because of its humorous behavior.  There is also evidence that it is possible the Hopi Indians may have domesticated the turkey even before the Aztecs.

Turkeys were taken to Europe by the Spanish who had found them as a favorite domesticated animal among the Aztecs and other Mesoamerican peoples. After being introduced to Europe many distinct turkey breeds were developed (e.g. Spanish Black, Royal Palm). Turkey was one of the many game species hunted by early American colonists and is thought to have been served at the first Thanksgiving, although there is little evidence to support this claim. In the early 20th century, many advances were made in the breeding of turkeys resulting in varieties such as the Beltsville Small White.

(from http://en.wikipedia.org/wiki/Domestic_turkey)

Crop of the Week: Mesclun Mix

Mesclun Mix

Mesclun (pronunciation: MESS-klunn) is a salad mix of assorted small, young salad leaves. The mix varies depending on the source, but it may include lettuces, spinach, arugula (rocket), Swiss chard, mustard greens, endive, dandelion, frisée, mizuna, oak leaf, mâche, radicchio (Italian Spinach), sorrel, and/or other leafy vegetables. Mesclun is good up to 5 days in a plastic bag. Wash and blot dry just before using. The name comes from Provençal (Southern France)—mescla, “to mix”—and literally means “mixture”.

Crop of the Week: Pumpkins

Pumpkin is a gourd-like squash of the genus Cucurbita and the family Cucurbitaceae (which also includes gourds).  It is a common name of or can refer to cultivars of any one of the species Cucurbita pepo, Cucurbita mixta, Cucurbita maxima, and Cucurbita moschata.

The word pumpkin originates from the word pepon, which is Greek for “large melon”. The French adapted this word to pompon, which the British changed to pumpion and later American colonists changed that to the word we use today, “pumpkin”.  The origin of pumpkins is not definitively known, although they are thought to have originated in North America. The oldest evidence, pumpkin-related seeds dating between 7000 and 5500 B.C., were found in Mexico.  Pumpkins are a squash-like fruit that range in size from less than 1 pound (0.45 kilograms) to over 1,000 pounds (453.59 kilograms).

Pumpkins are very versatile in their uses for cooking, from the fleshy shell, to the seeds, to even the flowers; most parts of the pumpkin are edible. Traditionally, pumpkin is a very popular Halloween and Thanksgiving staple. Although most people use store-bought canned pumpkin, homemade pumpkin purée can serve the same purpose.

When ripe, the pumpkin can be boiled, baked, steamed, or roasted. In its native North America, it is a very important, traditional part of the autumn harvest, making its way into soups and purees; in Mexico and the U.S., the seeds are often roasted and eaten as a snack. Often, it is made into pie, various kinds of which are a traditional staple of the Canadian and American Thanksgiving holiday.  Pumpkins that are still small and green may be eaten in the same way as squash or zucchini. Pumpkins can also be mashed (similar to mashed potatoes) or incorporated into soup.

Pumpkin seeds, also known as pepitas, are small, flat, green, edible seeds. Most pumpkin seeds are covered by a white husk, although some pumpkin varieties produce seeds without them. Pumpkin seeds are a popular snack that can be found hulled or semi-hulled at most grocery stores. However, roasting pumpkin seeds (usually scooped out of jack-o-lanterns) is a popular Halloween treat. Pumpkin seeds have many health benefits, some of which include a good source of protein, zinc, and other vitamins, and are even said to lower cholesterol. One gram of pumpkin seed protein contains as much tryptophan as a full glass of milk. Pumpkin seeds are a good source of magnesium, manganese, phosphorus, and phytosterols.

(from http://en.wikipedia.org/wiki/Pumpkin)

Crop of the Week: Cayenne Pepper

The Cayenne, or Guinea pepper, or Bird pepper is a hot, red chili pepper used to flavor dishes and for medicinal purposes. Named for the city of Cayenne in French Guiana, it is a cultivar of Capsicum annuum related to bell peppers, jalapeños, and others. The Capsicum genus is in the nightshade family (Solanaceae) along with Eggplant, Tomatoes, & Potatoes.

The fruits are generally dried and ground, or pulped and baked into cakes, which are then ground and sifted to make the powdered spice known as cayenne pepper.

Cayenne is used in cooking spicy dishes, as a powder or in its whole form (such as in Sichuan cuisine) or in a thin, vinegar-based sauce. It is generally rated at 30,000 to 50,000 Scoville Units. It is also used as a herbal supplement, and was mentioned by Nicholas Culpeper in his book Complete Herbal.

(from http://en.wikipedia.org/wiki/Cayenne_pepper)

Cayenne Peppers can also be easily dried for year-round use.  Instructions for various drying methods can be found through this link: http://www.g6csy.net/chile/drying.html

Herb of the Week: Rosemary

Rosemary (Rosmarinus officinalis) is a woody, perennial herb with fragrant evergreen needle-like leaves. It is native to the Mediterranean region. It is a member of the mint family Lamiaceae, which also includes many other herbs. The name rosemary has nothing to do with the rose or the name Mary, but derives from the Latin name rosmarinus, which is from “dew” (ros) and “sea” (marinus), or “dew of the sea” – apparently because it is frequently found growing near the sea. Rosemary is easily pruned into shapes and has been used for topiary. When grown in pots, it is best kept trimmed to stop it getting straggly and unsightly, though when grown in a garden, rosemary can grow quite large and still be attractive. It can be propagated from an existing plant by clipping a shoot 10-15 cm (4-6 in) long, stripping a few leaves from the bottom, and planting it directly into soil.
(from: http://en.wikipedia.org/wiki/Rosemary)

Crop of the Week: Bell Peppers

The Crop of the week, this week is bell peppers.

The term “bell pepper” is the American name for some vegetables of the Capsicum annuum species of plants. The misleading name “pepper” (pimiento in Spanish) was given by Christopher Columbus upon bringing the plant back to Europe. At that time peppercorns, the fruit of Piper nigrum, an unrelated plant, were a highly prized condiment. The term “bell pepper” or “pepper” or “capsicum” is often used for any of the large bell shaped capsicum fruits, regardless of their color. In British English, the meat is simply referred to as a “pepper”, whereas in many Commonwealth of Nations countries, such as Australia, India, Malaysia and New Zealand, they are called “capsicum”.

Varieties
The color can be green, red, yellow, orange and, more rarely, white, purple, blue, pink, rainbow, aqua, violet, maroon, black and brown, depending on when they are harvested and the specific cultivar. Green peppers are less sweet and slightly more bitter than red, yellow or orange peppers. The taste of ripe peppers can also vary with growing conditions and post-harvest storage treatment; the sweetest are fruit allowed to ripen fully on the plant in full sunshine, while fruit harvested green and after-ripened in storage are less sweet.

(from: http://en.wikipedia.org/wiki/Bell_pepper )

Potatoes

Potato plants are herbaceous perennials that grow about 60 cm high, depending on variety, the culms dying back after flowering. They bear white, pink, red, blue or purple flowers with yellow stamens resembling those of other Solanaceous species such as tomato. The tubers of varieties with white flowers generally have white skins, while those of varieties with colored flowers tend to have pinkish skins.  Potatoes are cross-pollinated mostly by insects, including bumblebees that carry pollen from other potato plants, but a substantial amount of self-fertilizing occurs as well. Tubers form in response to decreasing day length, although this tendency has been minimized in commercial varieties.

After potato plants flower, some varieties will produce small green fruits that resemble green cherry tomatoes, each containing up to 300 true seeds. Potato fruit contains large amounts of the toxic alkaloid solanine, and is therefore unsuitable for consumption.

All new potato varieties are grown from seeds, also called “true seed” or “botanical seed” to distinguish it from seed tubers. By finely chopping the fruit and soaking it in water, the seeds will separate from the flesh by sinking to the bottom after about a day (the remnants of the fruit will float). Any potato variety can also be propagated vegetatively by planting tubers, pieces of tubers, cut to include at least one or two eyes, or also by cuttings, a practice used in greenhouses for the production of healthy seed tubers. Some commercial potato varieties do not produce seeds at all (they bear imperfect flowers) and are propagated only from tuber pieces. Confusingly, these tubers or tuber pieces are called “seed potatoes”.

(from http://en.wikipedia.org/wiki/Potato)

Onions

The food of the Week this week is: Onions

Onion is a term used for many plants in the genus Allium. They are known by the common name “onion” but, used without qualifiers, it usually refers to Allium cepa. Allium cepa is also known as the “garden onion” or “bulb” onion. It is grown underground by the plant as a vertical shoot that is used for food storage, leading to the possibility of confusion with a tuber, which it is not.  Onions, one of the oldest vegetables known to humankind, are found in a large number of recipes and preparations spanning almost the totality of the world’s cultures. They are nowadays available in fresh, frozen, canned, pickled, powdered, chopped, and dehydrated forms. Onions can be used, usually chopped or sliced, in almost every type of food including cooked foods and fresh salads and as a spicy garnish. They are rarely eaten on their own but usually act as accompaniment to the main course. Depending on the variety, an onion can be sharp, spicy, tangy and pungent or mild and sweet.  Wide-ranging claims have been made for the effectiveness of onions against conditions ranging from the common cold to heart disease, diabetes, osteoporosis, and other diseases. They contain chemical compounds believed to have anti-inflammatory, anti-cholesterol, anticancer, and antioxidant properties such as quercetin. However, it has not been conclusively demonstrated that increased consumption of onions is directly linked to health benefits. Some studies have shown that increased consumption of onions reduces the risk of head and neck cancers. In India some sects do not eat onion due to its alleged aphrodisiac properties.

(from: http://en.wikipedia.org/wiki/Onion)

Tomatoes

The tomato (Solanum lycopersicum, syn. Lycopersicon lycopersicum & Lycopersicon esculentum) is a herbaceous, usually sprawling plant in the Solanaceae or nightshade family that is typically cultivated for the purpose of harvesting its fruit for human consumption. Savory in flavor, the fruit of most varietals ripens to a distinctive red color. Tomato plants typically reach to 1-3 metres (3-10 ft) in height, and have a weak, woody stem that often vines over other plants. The leaves are 10-25 centimetres (4-10 in) long, odd pinnate, with 5-9 leaflets on petioles, each leaflet up to 8 centimetres (3 in) long, with a serrated margin; both the stem and leaves are densely glandular-hairy. The flowers are 1-2 centimetres (0.4-0.8 in) across, yellow, with five pointed lobes on the corolla; they are borne in a cyme of 3-12 together. It is a perennial, often grown outdoors in temperate climates as an annual.

(from  http://en.wikipedia.org/wiki/Tomatoes)

Tomatillos

The crop of the week this week is tomatillos

The tomatillo (Physalis philadelphica) is a plant of the Solanaceae (nightshade) family, related to tomatoes, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos, referred to as green tomato (Spanish: tomate verde) in Mexico, are a staple in Mexican cuisine. Tomatillos are grown throughout the Western Hemisphere.

The tomatillo fruit is surrounded by a paper-like husk formed from the calyx. As the fruit matures, it fills the husk and can split it open by harvest. The husk turns brown, and the fruit can be any of a number of colors when ripe, including yellow, red, green, or even purple. Tomatillos are the key ingredient in fresh and cooked Latin American green sauces. The freshness and greenness of the husk are quality criteria. Fruit should be firm and bright green, as the green colour and tart flavour are the main culinary contributions of the fruit.

Other parts of the tomatillo plant contain toxins, and should not be eaten.

Tomatillo plants are highly self-incompatible (two or more plants are needed for proper pollination; thus isolated tomatillo plants rarely set fruit).

Fresh ripe tomatillos will keep in the refrigerator for about two weeks. They will keep even longer if the husks are removed and the fruits are placed in sealed plastic bags stored in the refrigerator.[2] They may also be frozen whole or sliced.

(from  http://en.wikipedia.org/wiki/Tomatillo)

Yellow ‘Rocdor’ Beans

The vegetable of the week this week is bush beans, in particular our yellow ‘Rocdor’ beans.

A little bit about beans:  Bean is a common name for large plant seeds of several genera of the family Fabaceae (alternately Leguminosae) used for human food or animal feed.  The whole young pods of bean plants, if picked before the pods ripen and dry, can be tender enough to eat whole, whether cooked or raw. Thus the word “green beans” means “green” in the sense of unripe (many are in fact, not green in color), as the beans inside the pods of green beans are too small to comprise a significant part of the cooked fruit

Ichiban Eggplant

This is the first week for Ichiban eggplant, a long slender, Asian eggplant, that has a similar taste to Italian eggplant.

The eggplant, aubergine, or brinjal (Solanum melongena), is a plant of the family Solanaceae (also known as the nightshades) and genus Solanum. It bears a fruit of the same name, commonly used as a vegetable in cooking. As a nightshade, it is closely related to the tomato and potato and is native to India and Sri Lanka.

It is a delicate perennial often cultivated as an annual. It grows 40 to 150 cm (16 to 57 in) tall, with large coarsely lobed leaves that are 10 to 20 cm (4-8 in) long and 5 to 10 cm (2-4 in) broad. (Semi-)wild types can grow much larger, to 225 cm (7 ft) with large leaves over 30 cm (12 in) long and 15 cm (6 in) broad. The stem is often spiny. The flowers are white to purple, with a five-lobed corolla and yellow stamens. The fruit is fleshy, less than 3 cm in diameter on wild plants, but much larger in cultivated forms.

The fruit is botanically classified as a berry, and contains numerous small, soft seeds, which are edible, but are bitter because they contain (an insignificant amount of) nicotinoid alkaloids, unsurprising as it is a close relative of tobacco.

Different varieties of eggplant produce fruit of different size, shape and color, especially purple, green, or white. There are even orange varieties of eggplant.
The most widely cultivated varieties (cultivars) in Europe and North America today are elongated ovoid, 12-25 cm wide (4 1/2 to 9 in) and 6-9 cm broad (2 to 4 in) in a dark purple skin.

A much wider range of shapes, sizes and colors is grown in India and elsewhere in Asia. Larger varieties weighing up to a kilogram (2 pounds) grow in the region between the Ganges and Yamuna rivers, while smaller varieties are found elsewhere. Colors vary from white to yellow or green as well as reddish-purple and dark purple. Some cultivars have a color gradient, from white at the stem to bright pink to deep purple or even black. Green or purple cultivars in white striping also exist. Chinese eggplants are commonly shaped like a narrower, slightly pendulous cucumber, and sometimes were called Japanese eggplants in North America.

Oval or elongated oval-shaped and black-skinned cultivars include Harris Special Hibush, Burpee Hybrid, Black Magic, Classic, Dusky, and Black Beauty. Slim cultivars in purple-black skin include Little Fingers, Ichiban, Pingtung Long, and Tycoon; in green skin Louisiana Long Green and Thai (Long) Green; in white skin Dourga. Traditional, white-skinned, egg-shaped cultivars include Casper and Easter Egg. Bicolored cultivars with color gradient include Rosa Bianca and Violetta di Firenze. Bicolored cultivars in striping include Listada de Gandia and Udumalapet. In some parts of India, miniature varieties of eggplants (most commonly called Vengan) are popular.

From: http://en.wikipedia.org/wiki/Eggplant

‘Evergreen Hardy’ Scallions

A scallion, also commonly known as spring onion, green onion, or salad onion, is associated with various members of the genus Allium that lack a fully developed bulb.  Harvested for their taste, they tend to be milder that other onions and may be steamed or set in salads in western cookery and cooked in many asian recipes.  Diced scallions are often used in soup, noodle and seafood dishes, and in sauces in eastern dishes, after removing the bottom quarter-inch or so of the root end.

The species most commonly associated with the name is the Welsh onion, Allium fistulosum. “Scallion” is sometimes used for Allium ascalonicum, better known as the shallot. The words scallion and shallot are related and can be traced back to the Greek askolonion as described by the Greek writer Theophrastus; this name, in turn, seems to originate from the Philistine town of Ascalon (modern-day Ashkelon in Israel). The shallots themselves apparently came from farther east.

View the “Radish and Scallion Stir Fry” Recipe

‘Red Russian’ Kale

Kale or Borecole is a form of cabbage (Brassica oleracea Acephala Group), green in color, in which the central leaves do not form a head. It is considered to be closer to wild cabbage than most domesticated forms. The species Brassica oleracea contains a wide array of vegetables including broccoli, cauliflower, collard greens, and brussels sprouts. The Cultivar Group Acephala also includes spring greens and collard greens, which are extremely similar genetically.

The most important growing areas lie in central and northern Europe and North America. Kale grows more rarely in tropical areas as it prefers cooler climates, and here they often come in exotic colours. Kale is the most robust cabbage type – indeed the hardiness of kale is unmatched by any other vegetable. Kale will also tolerate nearly all soils provided that drainage is satisfactory. Another advantage is that kale rarely suffers from pests and diseases of other members of the cabbage family – pigeons, club root, and cabbage root fly (Delia radicum). Places where kale grows are called kalefields. Kale may be the result of artificial selection for enlargement of leaves in some plant of the cabbage family, either wild or already being cultivated. Kale is considered to be a highly nutritious vegetable with powerful antioxidant properties and is anti-inflammatory. Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium. Because of its high vitamin K content, patients taking anti-coagulants such as warfarin are encouraged to avoid this food since it increases the vitamin K concentration in the blood, which is what the drugs are often attempting to lower. This effectively raises the effective dose of the drug. Kale, as with Broccoli and other brassicas, contains sulforaphane, a chemical believed to have potent anti-cancer properties, particularly when chopped or minced.