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Produce Quiz --- What am I?
(part one of four) They all come
under my family name. We all started with heads but as we grew and diversified
several siblings lost them. Today my progeny are everywhere. I fear they have
lost their heritage, because they have forgotten their family name. They have
formed species, subspecies, and endless cultivars. They no longer know their
roots. From seeds to oils, from leaves to stalks, some have even learned to
thrive underground. How could I know what a colorful web they would weave;
ornamental, oriental, red, white, green, purple, and golden yellow. How do I
begin to explain this convoluted heritage? I suppose it's best to start at the
beginning. The first time I was recorded in the history books was in the year
1150, in Germany. New generations developed throughout Northern Europe in the
1400's. Italians developed new descendants in 1490, and Canton China followed
suite in 1517. Crete displayed yet another family miracle in 1724, and in 1750
Belgium was recognized as the next breeding ground. Finally in 1775 some obscure
but fine cousins from Sweden appeared. The list goes on from there. Avoided by
the Jews, Egyptians, and much of the Middle East, I definitely conquered all of
Europe, much of the Orient and made many inroads to India. But when would I get
to the New World? (8/12/99)
(Part Two) With a family as
large and as old as mine, we were sure to get some press. My first child had a
good head on his shoulders and was popular with the philosophers. Diogenes ate
my first born exclusively. Aristippus claimed my first was melancholy and that I
hindered long life. Cato consumed number one son raw with vinegar and insisted
regular consumption would help prevent disease. As my first born aged he became
shredded, brined, eventually burnt out, and retired part hot dog. His children
(about 400 of them at last count), not so headstrong, were known or their stems,
leaves or roots. Louis XIV, Captain Cook, Dr. Maurizio, and Oliver de Serres all
scribed positive about my offspring, but where has this left me? Would I ever
see the New World? No, but they would. Do they ever come home to visit? No. Do
they ever call or write? No, nary a birthday card nor a picture. Once they found
the New World, they all wrote their parents off. They were so concerned about
new, new, new, hybrid, hybrid, hybrid; they've simply forgot their roots, and
lost their family name. How could I make them understand who they really were?
(part three of four) Not all
the press was good. Initially science and research blamed us for excessive
wind, and accused us of evoking photodermatitis. Some of my children (Turnip
and Mustard), were now suspect of causing contact dermatitis. Then, when it was
discovered that all my children had good ability to absorb nickel, and nickel
sensitive people had to beware. But my cabbage varieties were often (to the
patients dismay) used successfully as patches after surgery, and my integrifloia
relatives could have their leaves, seeds and oils used as counter irritants.
The worst part was the low status our entire family was getting. After
generations and generations of feeding man, we were now reduced to common and
uninteresting food. No one could tolerate this and we strived to improve our
status in the vegetable world. No way could I stand to see tubers and fungus
surpass us in culinary interest. All my children and relatives were determined
to reinvent themselves to create the excitement generated centuries prior.
Maybe, just maybe now they would remember their family name.
4. I guess good things come to
those who wait, but what a long wait it's been. We have reinvented ourselves.
Here are some of the results. Mustard, recently written up in "The Times",
has been hailed as one of the most flavorful seeds of all time. And the baby red
leaf variety is all the rage in salad mixes. Broccoli sprouts have been praised
as an anti-carcinogen and can't be grown fast enough. Rape and Gailan joined
forces to produce a tender sweet vegetable with a thin, asparagus like stem.
Cauliflower downsized and grew purple and green varieties to go along with the
common baby white. But Cauliflower didn't stop there, this child also combined
with Broccoli to create Brocco-flower and Romanesco then went on to slaw with
Broccoli. Kohlrabi, now harvested with leaves and stalks as a baby, is again
popular in green or purple. Kale comes multi-colored and Lactino. Brussel
sprouts now harvest on full stalks and in purple. Turnips are now grown white
and gold. Even cabbage, my first progeny, now has a Tuscany variety. And
recently a specialty grower in Chino, California promoted baby vegetables and
_________. My name has come back; finally my children remember their heritage.
(9/3/99)
Have you been paying attention?
The produce quiz wants to know. It's time to show your loyalty, and paybacks are
hell. The three answers required are all from previous quizzes. Should you fail,
don't bale look for the ale.
1) I should not be confused with the tree whose name lacks my extra "r". My name means "viney bush". Some call me an herb, but it is my root that gets used in Dr. Butler's Ale. My primary culinary use is in drinks.
2) I am the seed of all time, and the earliest of seeds to be used as a spice. Some call me a seed but really I am a fruit used as a spice. Many people use my oil; others use me as a seed in things like liqueurs, bread, or pickles. I am also used to spice up Dr. Butler's Ale.
3) I am used in salads and am more properly called a green, but many refer to me as an herb. I was thought to cure the sailor's ailment. I too was used in Dr. Butler's Ale.
Name us! (8/6/99)
I am a part of the ascomycete
family, but many think I am a basidiomycete. I am more closely related to jelly
fungi and coral fungi than you may think. Confusing as this may seem, I am still
the most popular, and some say the "aristocrat" of the bunch. Be
extremely careful not to confuse me with look-a-likes because some are
poisonous, and some falsely take on my image. I grow in the wild, but can be
found in most specialty food stores. I am both an import from Europe and
domestically grown in the United States. Like many of my "so-thought"
relatives, I only grow in unique climatic conditions, but those conditions can
occur anytime between April and August. I can be found peeking from just melted
snow. Climate and environment can determine whether I am black, blond, or white.
Traditionally I could only be found in the wild, but recently you humans have
managed to cultivate me in factories; you have replicated my shape and size but
you'll never duplicate my unique nutty, earthy flavor. My stems can be quite
tough, and I taste best when I have a short stem. I am hollow inside, and have a
honeycomb design on my, in most cases, club-shaped top. My culinary uses are
diverse; from the common stuffer to the most exquisite of cuisine, I am certain
to tantalize your tongue. If you're a die-hard nutritionist, then don't bother
eating me; I have very little nutritional content. Maybe a trace of vitamin C,
and a little bit of iron, a smidgen of calcium and tad of fiber. I am about
flavor and the Rites of Spring. (7/29/99)
My family is believed to have
originated in India and then spread to Asia some time between 3,000 to 10,000
years ago, depending on whom you ask. Currently I am grown just about anywhere
there is warm weather. I am a member of the cucurbitaceae family, and it is
believed that I am closely related to watermelons. The Sanskrit name for my
family is soukasa. I have many siblings who are similar to me, but I am one of
the old American heirloom varieties. My family members are the ones Leméry
of England refers to when he says they "are hard on Digestion, because they
continue long in the Stomach" and he only recommends that children who are
of "an hot and bilious Constitution" eat them. I am more desirable
than my long slender green siblings are because I am younger, sweeter, crisper,
and more easily digested. My dimensions are 3 x 2 inches, I have a high sugar
content, am shaped like a lemon, and I turn that color when overripe. I will
become very chewy if left on the vine too long. But as a youngster I am sweet
and crisp with pale brown flecks, and I have white juicy flesh. Considered to be
and mostly used as a vegetable I am actually a fruit. Usually eaten raw,
sometimes pickled, and rarely cooked, I make an excellent summer salad vegetable
and a beautiful garnish. Although I am 96% water, I am a source of vitamin C,
thiamin, and riboflavin. (7/23/99)
I am the third (and no doubt
most vile tasting) ingredient in Dr. Butler's ale. They can't stop me from
growing in Scotland, Ireland, and England, the seacoasts of Northern and Western
Europe, and the Arctic Circle, and can be found growing in California. I am the
herb of Jupiter, and have been known to be mowed over. I was thought to cure a
common ailment of sailors on the high seas, but some think it's just all
quackery. My leaves are thick, fleshy, and egg-shaped. I have an unpleasant
smell, and have a bitter, warm, and acrid taste. Culpepper said I was of "singular
good effect to cleanse the blood, liver, and spleen." I am grown for my
antiscorbutic properties and I do contain vitamin C, but if the vitamin had
anything to say about it , it would have been gone long ago. I am best used when
starving to death at sea when you prefer not to eat the first mate, or in food
fights with someone you really do not like. I have often been seen hanging
around the streets of Shanghai with packs of wild Durian looking to search and
destroy. (7/16/99)
I am the seed of all time. Today
I am used in stone ground crackers, but I date back to the Stone Age over 5000
years ago. In fact, I was one of the first spices ever used. Technically I am a
fruit, grown like an herb, but used as a spice. Originally cultivated in Asia
and Europe, I can also be found I growing wild in Canada and the U.S. The
Egyptians thought I warded off evil spirits, and many thought I had the power to
retain things like a thief in the night, or prevent fowl from flying off, and
even keep lovers from being fickle. That's why I was used in love potions. My
fruit is harvested for my so-called "seeds". I am a member of a group
of aromatic, umbelliferous plants, and am characterized by my carminative,
vermifuge, antispasmodic, stomachic, and stimulant properties. I'll bet that
Hanna- Barbara didn't know that Fred Flinestone used me as a seasoning on his
brontosaurus burgers and that helped everybody because it relieved his gas.
Wilma and Betty depended on me to ease coughs and colds. Even Dino would consume
me while grazing to help prevent worms. Along with sarsaparilla I am one of the
three major ingredients in the famous ale of the eccentric Dr. Butler. Used to
flavor liquor and liqueurs like gin and schnapps. My "seeds" are used
to flavor candy, mouthwash, ice cream, bread, potatoes, vegetables, and pickles.
Some say my "seeds" have a licorice flavor, others say a mild spicy
taste with a hint of dill or mint. My roots are thick and tapering like a
parsnip, but are more tender and taste better. My leaves resemble carrot tops
and can be used in salads or as a seasoning in stews and soups. Parkinson said "It
is also made into comfites and taken for cold or wind in the body, which also
are served to the table with fruit." I am used in perfumes, soaps, creams,
and lotions. But whether you call me a vegetable, a green, a seed, or fruit, I
am high in potassium and calcium and three other major minerals. And once the
oil is taken from my "seeds" they become very high in protein and fat.
You will often find me caught in the rye. (7/9/99)
The 18th century French
dramatist and critic, Mercier said of my ancestors and me that we were an "inestimable
gift to the numerous class of the needy" and that we were "to have the
greatest influence on Man, his liberty and his happiness." Even though many
other European countries were cultivating us, many people of Mercier's time
thought we caused leprosy. But later that century, as a result of the French
Revolution, it became a sign of patriotism to uproot your roses and replace them
with us. By this time, and despite the initial rejection of my species, there
were over 40 varieties of me. Now there are hundreds of variations of me. My
ancestors originated in the Peruvian Andes and in the 16th century the Spaniards
brought us to Europe. Although it is a mystery how we came to North America, the
earliest recorded date of my cultivation was in New Hampshire in 1719. Suffice
it to say that I'm as American as apple pie because Americans consume
approximately 138 pounds of my relatives and me a year. I, in contrast to my
relatives, am always getting left behind. Dug up along with my elders, yes, but
then I pop out, get run over, or fall through the harvester. I just don't make
the grade. But I get the last laugh, I'm much more premium than my counterparts.
I am harvested by human hands and get wonderfully delicate treatment. I can't do
anything to help your coffee, though my name might imply it. You could probably
tee off with me, as my size is appropriate, but most likely I would explode
before landing. Rarely skinned like my older relatives, I'm a Yankee Doodle
Dandy as I grow in red, white, or blue. I'm excellent roasted, grilled or cooked
in the microwave. I can be halved, and scooped then filled with caviar, sour
cream, cheese, bacon etc. I can be sliced thin and served under a cheese sauce.
I am high in potassium and vitamin C, and contain eleven other vitamins and
minerals. With me, as with your answer, size does matter! (7/2/99)
I am a native of the West
Indies, but I am more popular in South America and the Caribbean. I can also be
found in the Far East and Australia. There are over 2000 members in my family
(annonaceae). I am in the top four, joined by the atemoya, custard apple, and
cherimoya. My soft, tender skin is dark green but covered with numerous thorny
small spines for protection. Due to a similarity in shape, one of my nicknames
is based on the heart of a steer. I grow anywhere from six to twelve inches
long, and have been known to weigh over 11 pounds. I can be found on a small
tree where I can grow from on a twig, branch, or directly from the trunk. If
you're lucky enough to find me, eat me quickly, because when I am ripe I ferment
rapidly and become inedible. Pick me when I am under ripe, and I will hold for
up to five days when cooled. I ripen best in a paper bag at room temperature. My
creamy white flesh is segmented; some of these segments have seeds. Don't eat my
seeds because they contain powerful toxins. Once likened to the taste of wet
cotton, my flesh sometimes requires sugar. But I am usually very juicy, and have
a sweet, musky, and rich flavor with a tangy acidic overtone and a pineapple
scent. I am so juicy that people often drink me instead of eat me. My juice is
canned straight up, and is often used in Champola. My flesh can be blended with
milk, nutmeg, and rose water for a shake, or is used in sorbets. I am a good
source of calcium, ascorbic acid, and carbohydrates. (6/25/99)
A native of Central and South
America, I can now be found growing in the Caribbean, Florida, and other parts
of North America. But I am also noted in the cultures of the Native Americans,
Chinese, Greeks, Romans, Europeans, and Indians. I was thought to purify the
blood, rejuvenate the body, and promote virility and fertility when consumed by
humans. I should not be confused with the tree whose name lacks my extra "r".
In Spanish my name means "viney bush". My roots grow long and deep ,
are swollen testosterone filled underground tubers, and I have woody thorny
vines. In the 1500's Dr. William Butler setup British taverns where he used me,
along with caraway seed and scurvy grass, to flavor tonics. At that time I was
known as "Dr. Butler's Ale". Later I became known as the "good
guy" drink in American Western's. Since I have a spicy sweet taste, my
primary culinary use has been to flavor drinks, and give them a frothy bubbly
head. Today I am mostly used as a medicinal herb, where I am taken in capsule
form, or used as a lotion. Even though I am called an herb, be clear that it is
my root that is used for both medicinal and culinary purposes. Many people
throughout history have claimed that I can cure anything from psoriasis to
stress, rheumatism to impotence, and cancer to toothaches. I am thought to
contain steroids and saponins, and I do contain sulfur, iron, calcium,
potassium, and magnesium, and I have an extra "r". (6/18/99)
I am the fruit of a small South
American tree, Bixa orellana. I reside in a seedpod with a prickly exterior for
protection. A pulp that makes a very popular food dye surrounds me. In the
16th Century, Spaniards were amazed to find I was used by Mexicans to redden
their chocolate beverages. American Indians once used me to color their bodies
orange red, but today I am used to color cheeses, butter, smoked fish, and baked
goods. Although I am primarily used for my color, I do provide a slight musky
flavor. I am often crushed into a powder or paste, and used as a regular
condiment in Latin America and India. I am often gently heated in oil or lard
simply to provide color, then cooled and stored for later use. Available as a
powder, paste or seed, I am essential ingredient in pibil, a Yucatan dish where
I am used to marinate chicken parts providing a glowing color and pungent
flavor. In Southeast Asia, I am required in the production of ukoy, a shrimp
and potato cake. In some cultures I am used as a substitute for saffron.
Saffron has much more flavor, but costs a whole lot more than we do. I have no
real vitamins or minerals of any value to speak of, but I am definitely a good
source of color. (6/11/99)
They call the tree upon which I
am born "The Wall Tree". Depending on who you ask I have between
200-400 varieties, and I was first documented in Chinese literature by the great
philosopher Confucius around 479 BCE. But it wasn't until 140 BCE that I, the
Chinese Fruit, was brought to Rome by the great Chinese emissary Jan Qian The
Chinese consider me the fruit of life, and my blossoms are worn around a young
bride's neck to symbolize virginity and fertility. Before arriving in Europe
and later America (the year 1515) I spent quite a bit of time in Persia where I
acquired several new qualities. I added another possible color for my flesh to
be, and developed the ability to grow larger. When I arrived in Rome I was
called the "Persian apple". Pliny complained that I had more juice
than flavor. But some claim I am ambrosia for the gods. With a firm but
delectably juicy flesh. I use to be quite a delicacy, and very difficult to come
by, but now I am one of the most popular fruits around. In July I account for
one-third of the fruit eaten. I am best when eaten fresh, but you can can me or
dry me. Because I am so sweet I'm often used as dessert, but eat me as a snack,
or spread me as jam on your toast for breakfast, or you can also use me in
chutneys. Confucius say "eat a lot of me" because I have highest
vitamin count of all fruit, and I especially high in vitamin A and C. (6/4/99)
Originating in the hot sultry
climate of the Mediterranean region and then spreading to Southern Europe, and
much later to North America, I am the herb for all occasions. I am the perfect
herb, growing as a vine or a bush, and I have over 400 different varieties.
Sometimes referred to as French, English or the Mother, my Greek name means "courage".
The Greeks truly thought of me as an aphrodisiac as noted in the poem below. But
I have also been thought to produce happiness, thriftiness, strength and
courage. My other medicinal uses include treatment for nervous conditions,
asthma, sore throat, whooping cough and stomach cramps. My versatility has let
me stand the test of time as a culinary giant. My tiny leaves are very soft, but
use me with restraint, because I have a strong pungent flavor and leave a faint
clove aftertaste. I am one of the herbs in Bouquet Garni. I'm used in breads,
beverages, salads, sauces, meat entrees, eggs, cheeses, vegetables, oils,
vinegars and even fruits and desserts. Pick a few of my blossoms early and serve
them on your favorite summer drink. (5/28/99)
Here of a Sunday Morning / My
love and I would lie / beds his lover down / among the springing . . . -- A. E.
Houseman.
Finally the culinary world is
recognizing me again. My name comes from the Latin word 'to wash' and for a long
time I was washed up in kitchens. I've had a most glorious history. In the
Middle Ages I was considered the herb of love, to the perfume industry I've
always been a major component. From smelling salts to soothing the mind and
soul, I have several medicinal uses. My English variety is most popular for
perfumed products and my smaller flowers produce more valuable esters than the
older plant's darker oils. Often found in vinegars, jellies and sometimes as a
salad condiment, my small purple flowers and long stems stand out as an
excellent garnish. I am a member of the mint family and today my culinary uses
are being realized in both sweet and savory dishes. Combining perfectly with
lamb, salmon, black pepper, honey, chocolate, cumin, oranges, and many smoked
foods, the creative chef will find endless uses for me. I am available fresh or
dried and I bloom and flower in June and July. When you have finished using me
in the kitchen, and if you are lucky enough to have some of me leftover, here
are some other possible uses for me: soaps, pillow stuffing, potpourris, shaving
cream, or just add it to your bath water. And remember that Donovan sang about
understanding me, so if you have any more questions ask him. (5/21/99)
I am a tuber, only second in
popularity to potatoes. Believed to be originally cultivated in Peru today I am
primarily grown in the Andes. You will also find me grown from Venezuela to
northern Argentina. Most often grown with other potatoes I can also be found
grown along fields of maize. I am a staple in the Titicaca area of Bolivia and
was introduced to Chili via New Zealand in 1869. As I contain oxalic acid, my
taste is similar to that of a potato but a bit more sour. If left in the sun
for a few days the heat and light takes away our sour edge and we become sweet.
We range from 2 to 10 centimeters in length and range from red to white gold in
skin color. My flowers are orange-yellow. Also known as a New Zealand yam in
New Zealand, iribia in Bogota, or cuiba in Venezuela, with my intensive
breeding program I could soon become a popular tuber in the northern latitudes
in the very near future. (5/14/99)
I was enjoyed in the dark ages, often mentioned in the Bible, cultivated by the Egyptians who turned me on to the Romans, who introduced me to the Celts, and I ended up as the national vegetable of Wales. Not bad for an allium, but it wasn't always that easy. We still hold the memories of the dark times, the 16th to 18th centuries, where the aristocracy turned up their nose at me and I had to rely on the common folk for acceptance, but let's not go there. I have finally shed the title of "poor man's asparagus", and rightfully so. I can go almost anywhere, can be used in just about anything, or make a hearty dish on my own. Known as the king of soup onions I have been seen in the finest soups, sauces, and broth. My family is large, but we all act about the same, except for the enormous elders. They're nasty, but I guess that can't be helped when your insides stiffen up like a tree. I range from 9 to 11 inches in height and am best when about 1 inch in diameter. My behavior is not wild or rampant so my delicate sweet mild flavor imparts best from my white base, which remains underground until harvest. Sublime in potato pies or casseroles, I also excite when braised in cream or simmered in butter. Soups and towns are named after me, but after that 150-year snuffing, I just want to be everywhere. From babies for garnish to woodies for display, you'll enjoy using me in your daily preparations as well as dinner for the Duke and Duchess. I provide an excellent source of folic acid and a good source of iron, potassium, vitamins C, B6, and calcium. Would it be bragging to say I make Mother Nature proud? (5/7/99)
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