Tag: Food

Pigweed, no joke

~ Jnana Hodson ~ Leave a comment

Every year, it seems we have a different weed or two that really takes off in the gardens. Virginia creeper nearly took out some shrubs a few years ago, the same time Jerusalem artichoke went rogue and nearly demolished a rhubarb.

Last year, a newcomer seemed to be popping up everywhere, and we kept tossing it out to the lawn for me to mow or to the driveway. Then, one afternoon, I put some in front of the rabbits … and they loved it.

Then came our quandary. Was it safe for them to eat?

In trying to identify the plant, we came across Better Homes & Garden’s online “only guide to weeds you’ll ever need,” and after scrolling past a few dozen we know all too well, we came across our suspect – pigweed.

And yes, it’s edible, even by some humans.

No wonder the bunnies were, uh, pigging out.

And our weed suddenly became a welcome crop to harvest abundantly.

 

What do you know about apples?

~ Jnana Hodson ~ 6 Comments

Maybe Jaya and Joshua took apples for granted when they moved into an orchard in my novel Nearly Canaan. That ignorance didn’t last long.

Here are a few of the things they may have discovered.

  1. Apples are a member of the rose family. (Good thing they don’t have thorns!)
  2. Apples have to be picked by hand.
  3. The trees require four or five years to produce their first fruit. Some trees grow to be 100.
  4. Apples account for half of the world’s deciduous fruit tree production. China, by the way, grows more apples than any other country.
  5. They come in sizes ranging from as small as a cherry to as big as a grapefruit – and can weigh up to three pounds.
  6. More than 2,500 varieties are grown in the U.S. but only the crabapple is native. Globally, more than 7,500 varieties are raised.
  7. The first apple tree in North America was planted by the Pilgrims.
  8. The harvest from an average tree can fill 20 bushels or boxes each weighing 42 pounds.
  9. About 36 apples go into a gallon of cider.
  10. Upstate New York used to be a big producer until acid rain from Midwestern coal-powered plants led to serious blight.

~*~

And, yes, as far as that apple a day doctor thing goes, the fruit has no sodium, cholesterol, or fat but is rich in fiber.

What can you add to the list?

Bringing the price per serving down

~ Jnana Hodson ~ 2 Comments

What do asparagus stems and lobster shells have in common?

They typically go in the trash, while the tender asparagus heads and the claw and tail meat go on the plate, maybe accompanied by melted butter.

I our household, though, we freeze the stems and turn them into cream of asparagus soup later.

And the shells, often roasted, though it’s not necessary, are simmered down into a lobster stock, which can hold its flavor for up to three months if frozen.

The stock makes for a great lobster bisque or lobster butter or fish chowder.

In essence, we wind up with more meals than one out of each ingredient – and thus getting more for our money.

What strategies like this can you share?