Happy National Peaches and Cream Day!
Five Food Finds about Peaches
- Did you know? Peaches were once known as Persian apples.
- “You’re a real peach” originated from the tradition of giving a peach to the friend you liked.
- Peaches were mentioned as early as 79 A.D. in literature.
- Most peaches are cultivated by grafting different combinations of rootstocks to scions.
- There are over 700 varieties of peaches-some Chinese varieties are even flat like hockey pucks!
Today’s Food History
on this day in…
1834 Cyrus McCormick received a patent for the first practical mechanical reaper.
1893 The first Ferris Wheel opened at the Columbian Exposition in Chicago, Illinois. Invented by George Washington Ferris, it had 36 cars and carried 60 passengers 264 feet high.
1933 A barge loaded with grain arrived in New Orleans to complete the first Great Lakes to the Gulf of Mexico barge trip.
Lemonade Pudding Fruit Salad
1 medium honeydew, peeled, seeded and cubed
1 medium cantaloupe, peeled, seeded and cubed
2 cups cubed seedless watermelon
2 medium peaches, sliced
2 medium nectarines, sliced
1 cup seedless red grapes
1 cup halved fresh strawberries
1 can (11 ounces) mandarin oranges, drained
2 medium kiwifruit, peeled, halved and sliced
2 medium firm bananas, sliced
1 large Granny Smith apple, cubed
1 can (12 ounces) frozen lemonade concentrate, thawed
1 package (3.4 ounces) instant vanilla pudding mix
In a large bowl, combine the first nine ingredients. Cover and refrigerate for at least 1 hour.
Just before serving, stir in bananas and apple. Combine lemonade concentrate and dry pudding mix; pour over fruit and toss to coat. Yield: 20 servings (3/4 cup each).
Recipe found here: Lemonade Pudding Fruit Salad
Farro, Fonio, grain, Indian ricegrass, Kamut, Khorasan, Millet, Quinoa, spelt, Teff
Source: Reader’s Digest – http://www.rd.com/
Quinoa isn’t the only hip and healthy alternative to rice or pasta. Make room in your pantry for these nutrition-packed grains, too.
An ancient grain that was found buried in the tombs of Egyptian royalty, farro can be traced back even further to the Fertile Crescent, the rich land in the Middle East between the Arabian Desert and the Armenian mountains. A cup of this nutty grain packs 24 percent of your recommended daily intake of iron and a whopping 14 grams of protein; by comparison, quinoa only has 8 grams of protein per cup, whole wheat pasta 7 grams, and brown rice 5 grams. If you swap the semi-pearled variety for the whole-grain kind, which is higher in vitamin B3 and zinc, soak it overnight first to shorten cooking time. (After soaking, it should get tender within 45 minutes on the…
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Did you know watermelons were originally hollowed out and used to store water,hence the name.
Here are today’s five thing to know about watermelons:
- By weight, watermelon is the most-consumed melon in the U.S., followed by cantaloupe and honeydew.
- Watermelon is 92% water.
- The first recorded watermelon harvest occurred nearly 5,000 years ago in Egypt.
- Watermelon’s official name is Citrullus Lanatus of the botanical family Curcurbitaceae. It is cousins to cucumbers,pumpkins and squash.
- Early explorers used watermelons as canteens.
Today’s Food History
- 1492 Christopher Columbus sailed from Spain on his first voyage to what he thought were the Indies.
- 1801 Sir Joseph Paxton was born. Paxton was an English landscape gardener, and hothouse designer. He was the architect of the Crystal Palace at the Great Exhibition of 1851 in London.
- 1806 Michel Adanson was born. Adson was a French botanist who developed a system of plant classification based on…
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Source: http://www.tablespoon.com/ -By BS in the Kitchen
A delicious addition to any dish and incredibly easy to make.
Not only will roasted garlic make your whole house smell good, you’ll want to eat it all the time!
Forget about all the culinary uses for roasted garlic – I’m just going to roast it every day because it smells so darn good!
There are really no tricks to roasting it either: Just slice off the top, toss it in some aluminum foil, drizzle with olive oil, season with salt and pepper and pop it in the oven at 400°F for about 30 minutes – and you’re on your way to garlic transformation! If you need to roast a large amount of garlic, rather than wrapping each head in aluminum foil, you can fill a roasting dish, drizzle them all with olive oil, add your salt & pepper, cover the whole roasting dish with aluminum foil and roast away!
Aside from smelling really good, roasted garlic has multiple uses, whether it be spreading on toast, adding to a sauce, creating a roasted garlic butter, and more. It’s a great way to add additional flavors to your cooking.
Roasting removes much of the pungency of raw garlic since it caramelizes in the oven, resulting in a sweeter, more mellow garlic flavor. If you have some favorite recipes that use a fair bit of garlic (who doesn’t?), substitute some of your roasted garlic in there for an extra oomph of flavor! Not to mention everything sounds better when you add “Roasted Garlic” in front of the name. (At least I think it does!)
Need help figuring out how to use your roasted garlic? Check out these tasty recipes!