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Produce Quiz --- What am I?
I'm the best plant since sliced
bread, "The Supermarket of the swamps" according to Guru of nuts and
twigs, Euell Gibbons, the cat's meow, and the duck's feather. You'll go wild
over my ability to sooth your sore gums, and cure your sweet tooth. I feature
prime nesting grounds for red-winged black birds and marsh wrens. I also offer
material for human shelter and warmth in the form of lean-tos and garments. I
was used during World War I as an artificial silk, a substitute for cotton, and
as a down for gloves and coats. You too can create wondrous and unique garments
that will wow and dazzle your friends. I'm a versatile plant, because not only
can I be used for shelter and garments, I can also be used for weaving baskets
to hold your favorite cakes and pastries made from the flour-like pollen of its
flowers. Did you know that the pollen from just one acre of me can provide as
much as 3 tons of pollen? Just see what else you can do with met: my roots can
also be used as flour or a thickener for cooking if you the fibers are separated
and sifted from my roots. When boiled I taste like a mashed potato, and when
macerated I make a sweet syrup for the pancakes you've made with the flour from
my pollen. Eaten raw my shoots or stalks are like celery sticks and can be used
in salads, and roasted, sautéed, or steamed I taste much like asparagus,
and my flower spikes can be boiled and eaten like corn on the cob. I'm a plant
ahead of my time, high in protein, and as versatile as any product could want to
be. I'm a year 'round plant, all around, so use my roots in the winter, my
shoots in the spring, and my flowers during the summer. (4/30/99)
It happened one night not too
long ago when two strangers crossed a couple of acres and started a new family.
He'd seen her once from afar, but when he looked at her again that one glimpse
was enough to shake him to the stem and then he knew it was meant to be. How
could there be another creature so beautiful? And how could she be green, and
he be yellow? Green! Yes, green and ooh, what a tan! He wasn't raised this way.
He wasn't even supposed to talk about them, much less fantasize. He'd been told
Yellow was the way, yellow was the way, YELLOW WAS THE WAY. He decided then and
there this was not what he should do. But then he saw her looking, looking
right at him. Her round scalloped edges shone, her small soft body was round
and plump. She was prime. Then it happened. She twirled around on her stem, spun
up to glow radiantly in the sun, slid down her vine and landed on the soft dirt,
right in front of him! He waited for someone to notice, but no one saw her land.
They were safe. So with all his fiber, with every A, every C vitamin, and
mineral he possessed his stem strong and firm, he surged forward, their seeds
met and it was magic, art, mosaic actually. And then I was created, and I am a
culinary delight with edible skin and soft seeds, a new baby to the culinary
world. (4/23/99)
You may use me tonight. After
surrendering your hard-earned greenbacks to Uncle Sam, my leaves will liven your
libations and my flower will tickle your tonic. Born in the Middle East many,
many years ago my essence was believed to provide courage and strength. Celtic
warriors eagerly awaited my late bloom to help them be top-notch killers. Pliny
the Elder thought I should be used as an anti-depressant because of my uplifting
powers. Claiming I have the spirit to repress melancholy, Sir Francis Bacon was
also impressed. With all this publicity, it has not gone to our head. We are
still simply thrilled to show off our blue, white, (and sometimes pink) star
shaped flowers. We thrive when planted next to our favorite fruit,
strawberries. My cucumber flavored leaves make for a great tea, add a unique
flavor to porridge, while my flowers get candied, decorate cakes, garnish
plates, float in drinks. My seeds are a rich source of gammalinolenic acid
that regulates hormones and lowers blood pressure. I am definitely the flower of
happiness, ready and waiting to spread my joy to you. (4/16/1999)
There is evidence that the
Assyrians and ancient Persians ate me, but the Greeks were probably the first to
cultivate me. The Romans even referred to me as the "Greek Nut". I do
know that I originated in parts of Western Asian, and from there spread to the
Mediterranean. Now I also grow in California, Australia and South America. I
require warm weather to grow, and take up to five years to reach my fruit baring
age. People who cultivate me now often use honey bees because I am genetically
self-incompatible and need the assistance of bees for my pollination. The
Hebrews used me as a symbol for haste because I blossom suddenly, but the Greeks
and Spaniards used me as a symbol for good luck. Medieval Europeans used me
instead of cow's milk in order to avoid the rules of fasting days. Pliny,
Plutarch and the Englishman, Gerard, thought that I was a reliable cure for
drunkenness. My culinary value is unmatched. I can be used in anything from
salads or chicken dishes, to danish and syrups. I can be fuzzy, green, and
liquid, or I can be fuzzy green and solid, or I can be brownish and solid. Some
of my varieties are considered toxic because I contain prussic acid when raw,
and so my bitter form is banned from sale in the United States, but my sweet
side provides a nutritional powerhouse because I am packed full of calcium,
fiber, folic acid, potassium and Vitamin E. (4/9/99)
I, along with a number of other
vegetables, have been credited with changing the world. During the 17th century
the European's craving for Indian spices took them all over the world searching
for a quicker route to the Indies. Instead of finding the much sought after
spices, they discovered a great number of other culinary delights including me.
I have changed the taste and look of food around the world. Some say my name
means "foothills", some say it means "highland" or "mountain",
but my name really describes more about where I have been known to grow, than it
tells about who or what I am. My plant grows to around 30-36 inches and is very
branchy and hairy. My mature colleagues and me are about 2 1/2 inches long, I
have thick-flesh, and am distinctively different than the younger fruits. I have
a pungent, crisp taste. And absolutely no foolin' around, I should not be eaten
in great quantity all by myself. I'm used in sauces, relishes, dips, as a
seasoning, in main dishes, and as a garnish. I am high in vitamin C and fiber,
and have quite a bite to me. (4/2/99)
Don't call me daughter, although
I am a delectable member of the Purslane family (Portulacacae). I am a small
but loveable breed, and I am often found in the underbrush, but usually mistaken
for a weed. My white notched wildflower blossom is in the center of what appears
to be a single cupped round leaf, but is actually two leaves fused together. My
single shoot grows no more than twelve inches tall, but my stems spread out from
my base to form groundcover. As an early spring plant I am succulent and have
long and narrow leaves. I have been spotted in shades of purple and brown, but
I am primarily green. During the California Gold Rush my leaves were anticipated
with great joy because they were quickly consumed to help people fight off
scurvy. While I thrive in the early warm weather of spring, the summer heat
will dehydrate me quickly, thus making my life a brief one. Whether you enjoy
me under my American, Indian or Spanish name, my showcase leaves make me a
wonderful addition to any salad. As a green I am a uniquely intense source of
vitamin C. (3/26/99)
I'm the sting that excites, but
you can bite me back!. But eat me in spring as a child, because if you wait
until fall, you're sure to regret it. The English poet Campbell said that "In
Scotland, I have eaten (them), I have slept in (their) sheets, and I have dined
off a (this kind of) tablecloth." I can be found all over the world, from
Asia to the United States. I have around 500 cousins. I can grow to be as much
as five feet tall. My leaves are 2 to 6 inches long, and are covered with small
hairs. My leaves are thin, sharp toothed, and oval shaped. People have used me
as clothing, and have also rubbed me all over their bodies as a way to keep warm
or stimulate themselves. My name means to burn, and what a good burn I am. But
I have also been served as a vegetable, a spring tonic, in tea, and I am often
used for medicinal purposes. My culinary uses are diverse, but if you want to
eat me be certain to wear gloves while harvesting and preparing me. You should
wash me under running water with a stick, and then put me in a saucepan and cook
for about 20 minutes. But don't eat me in the fall because I can cause your
tongue to hurt. I can inject your skin with an annoying poison. I am the poison
you love you hate. A sting of my poison can be helpful because it contains
histamine and serotonin, both of these can help to heal you if used properly. I
have been used to treat kidney, liver and bladder ailments, and I am used by
some as a treatment for diabetes. I also contain vitamins A and C, and fiber.
(3/19/99)
I won't stab you in the back, I
can't. Although I am crispy, I'd probably break first. As the main ingredient
in a king's salad, I don't rome very far. But whether to have me before or
after a meal is a debate that has gone on since the time of Augustus. Some say I
originated in the Aegean others say in parts of Asia. I am a member of the
sunflower family of plants. Originally grown for the oil in my seeds, now people
like me for my heart. I usually remain loyal green and large leafed but the
modern day yuppies pluck us as babies and often grow us red. Each year Americans
eat about 30 pounds of my relatives and me. And it's no wonder, because people
can do so much with me: I can be used as a bed on a plate, served with fruit or
anchovies, pickled in a jar, or cooked in soup. At home with croutons or
anchovies we are also the crisp bit you yearn for in your favorite sandwich. The
myth that my siblings and me provide almost no nutritional value is not quite
true, because I contain folate, vitamins A & C, potassium and fiber.
(3/12/1999)
Shakespeare's Ophelia said I
stood for thought, so my description ought to be a thought provoking one. I grow
best in the Spring and the Fall, but I can be harvested year round. I like
moist, damp soil, but can grow in dry soil. I grow in bunches and sometimes
resemble a face, but sometimes I resemble a butterfly. Sometimes I have two
yellow eyes, sometimes one eye, and sometimes I have no eyes. I can be a deep,
deep color like root beer, or fade into a light, light color like white. I'm
solid in color or can have two or three colors. I prefer the shade, but can grow
in the sun. I can grow wild, or be cultivated in gardens. I'm used to garnish
salads, or I am part of a salad. I've been known to decorate tables and
turkeys, and sometimes I'm found in people's hair. I have very little
nutritional value, but I have a sweet grassy flavor. Careful though if you chew
me too long I can have a bittery mint aftertaste. I can be eaten whole, or torn
into shreds. I can leave a stain on your tongue, but don't worry I'll go away.
Some claim that I have medicinal powers. I can heal skin conditions, be a
diuretic, reduce fevers, cleanse toxins from your system and promote over all
healing. So look for me this spring, and maybe I can spruce up your plate or
favorite salad! (3/5/99)
I am hot and tart, yet I taste
like a cucumber, not bad for an evergreen, eh? The Pilgrims brought me to
America, but Sir Francis Bacon is the one who made me popular. He suggested
that gardeners should cultivate plants that smell good when stepped on. I am
also very popular as a garden perennial. My lovely purple flowers and ability to
adapt to several different soils makes me perfect for edging a formal herb
garden. When the skies cover me in white I'll go dormant, but expect me back in
early spring. My seeds can be used for vinegar and my elliptical toothed leaves
for salads or garnish. William Turner, the sixteenth century herbalist, said my
leaves reminded him of a bird's wings open in flight, Pliny considered me a cure
for the plague, and Thomas Jefferson used me for erosion control. So it's safe
to assume I've been around; however today I'm a rare find in the kitchen. My
young leaves (way better than my chewy, stringy elders) add subtle, complex
flavors to mixed salads. Called pimpinella by the Germans, I am an essential
ingredient in green-sauce, where I am folded into quark, and served over boiled
potatoes and eggs. Also used in herb butters and iced beverages, I contain
vitamin C and tannins. (2/25/99)
It's 1999 according to the
Gregorian calendar, but the Chinese lunar calendar puts the year at 4697, the
year of the Rabbit. And in case you're wondering according to the Chinese zodiac
the year of the Rabbit is the luckiest of all. When I'm young I have hair, but
as I grow I lose it, and my skin turns green. I grow on vines, and my flesh is
white, tender and sweet. So I'm especially wary of rabbits, and I'm not so
certain it will be my lucky year. The Chinese saying "Eat well and prosper"
frightens me even more because if people were so inclined I could be a feast all
by myself because I can grow to 30 pounds. But more often than not I'm harvested
when I weigh 8-12 pounds. I'm told people celebrate the New Year in a number of
ways, but most especially by feasting. Chinese believe that what you eat at this
time of year will effect your fortune for the entirety of the year. So I truly
hope that I won't be the main course in any of your feasts. The unindoctrinated
American may think I'm a fruit, but the Chinese eat me as a vegetable in soups,
entrées, or even as their desert. The Italians and Chinese often serve me
with ham. Humans find me delectable raw or cooked. Since the year of the Rabbit
represents luck and good fortune, maybe I'll luck out and the Rabbit won't eat
me. Regardless, I'm certain to ensure prosperity in your health and well being
since I am a great source of folic acid, potassium, and Vitamins A and C.
(2/19/99)
A little off the beaten path, I
grow on trees in the Himalayas of India, Italy, North Africa, China, and the
Southwestern United States. I may not be the first thing you think of around
Valentine's Day, but maybe I should be! My seductive flavor will make you
irresistible to your sweetheart. Like the love of a good woman, I'm difficult to
cultivate when out of my element, and I only bare my fruit once every two or
three years. About the only way to harvest me is by hand, but the care is well
worth the effort because one taste of me and your lover will go nutty over you.
To eat just one of me is never enough; you'll crave me more and more. In fact,
the second century Greek, Galen, recommended you eat 20-30 of me for three
evenings in a row, and then my appealing erotic effects will let your desire
arise to the occasion. My flesh is ivory and about one to two inches long. I am
usually surrounded with a thin, red-tinged shell and my flesh is supple and
luscious. Eat me however you want, drizzle me in honey, swallow me whole, dip me
in confectioner, or eat me raw, my tender sweet flesh will keep you coming back
for more. But be careful because my fat content is high, and I spoil easily. I'm
easy to use because I am a sumptuous ingredient in sauces, a garnish or as a
snack. Eating me might seem sinful, but I'm a plentiful source of magnesium,
potassium and B6. (2/12/99)
"Hail To Me, The Root Supreme"
In the poo of the sham, in the paste of the tooth,
I've slept with King Tut and helped increase youth
My sweet can't beat, I'm sugar times fifty
I allow retained water so thirst won't become thee
Low my delicate branch yields the head of Medusa
With rootlets and taproots tangled to seduce ya
My skin is dark brown, my flesh yellow gold
I help reduce phlegm and remedy your cold
I'm the master of healing, a medical wonder
But don't use too much or the ground you'll be under
Only rarely in candy, it's most often a fake
I put head on your beer, and will favor your cake
With all of this wonder the one thing I don't know
Is why my greatest use is in products tobacco (2/5/1999)
I originated in Ancient China
and Eastern Asia, and I am a fundamental food in many Asian and European
countries. In the 1800's Chinese gold prospectors brought me to the United
States via California. I am often called the staple food of the poor, but was
referred to as a "precious thing" in 17th century Chinese literature.
People call me by many names and most of those names are incorrect. I am often
called celery or mustard, but people are wrong to do so. In Laotian I am even
called hach us. Since I am a precious thing, simply asking for me by name is not
enough, you will need to recognize me in a crowd. So use your accomplished eye
when picking me out of the crowd of leafy vegetables. To aid in your quest I
will tell you that I have long glossy white stalks and deep green leaves that
are shaped like spoons. In my natural and pristine state I am packed full of
vitamins A and D. So you should call me by name because in choosing me you will
get two veggies for the price of one: leaf and stem. As a baby I am tender and
can be mixed in a salad. The base of my head is white and is formed by long
glossy stalks that are fleshy, and crisp, and have a milder taste when cooked.
My raw leaves are tangy and peppery in flavor and become sweet and tender when
cooked. My leaves taste best when added after my stalks have been cooking for a
bit. I can be boiled, or steamed, but taste best when stir fried and seasoned
with ginger, sesame seeds or hot peppers. (1/28/99)
Possibly the oldest cultivated
root vegetable, I originated in the West Indies and South America. I am a
member of the Xanthosoma genus that also includes other large leafed ornamental
plants such as diefffenbachia and philodendron. I am also related to and often
confused with taro root. Although my name will vary from Cuba to Puerto Rico, I
am a staple food throughout the West Indies, most sub-tropical regions, and all
Spanish speaking countries. I have over 40 relatives and none of us are
particularly unique in appearance. My identity is easiest to reveal by our
leaves (which the market buyer rarely sees) or our strong earthy hazelnut
flavor. I am a tuber but my plant can reach six feet tall, while my magnificent
leaves (edible when boiled young) are over three feet long. I grow from seven
to ten inches long, and can range in weight from 9 ounces to just over two
pounds. I am always covered with brown skin that can vary from smooth to downy
or studded with tiny embryonic roots (radicles). My crisp and slippery flesh
ranges from white to red with shades of yellow, orange, and pink. I am heavy in
starch and contain calcium oxalate crystals that will irritate your digestive
system unless neutralized by cooking. Best when boiled or steamed, I can be
added to soup or stews but only at the last minute to avoid overcooking where I
completely fall apart. I can also be served whole after a good boil or puréed
like a spud. I have also been used for pancakes, fried chips, or fritters. I
am high in calories and contain thiamin, vitamin C, iron, and phosphorus.
(1/22/99)
From minuscule. (1/15/1999)
Originally from Malaysia, I grow
in clusters on a small evergreen tree. While several of my relatives have smooth
or moderately bumpy skin I am wild, out of control. Maybe that way you'll leave
me alone. But no such luck for me. Though I try to portray a hedgehog to
discourage you I am plucked from my family. My yellowish-brown shell is split
open to reveal a white translucent pulp. I even grow a seed in my center in
hopes of being passed by but to no avail. You just cannot seem to get enough of
my super sweet flesh. Some of my relatives have developed the ability to be
sour or acidic but you still just pluck, pluck, pluck. Only two inches in
diameter you had think they would leave us alone. Some folks get fancy. They
cut off only my top half and serve me like an egg in a cup. Usually eaten out
of hand, I am also a great component of a fruit salad. Other uses include
canned in syrup, used in stuffings, or cooked along side of vegetables or meat.
I am rich in vitamin C and am a good source of iron and potassium. In my
feeling, we are best left alone to multiply, but you don't seem to agree so
there are not many of us around. (1/8/99)
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