A recipe for Nasturtium pesto. We cultivate over 6000 plant species. So why does 66 per cent of commercial global crop production centre on just 9 crops?
I want carrots that look like that. This made me remember an abandoned apple-orchard in Virginia that I used to visit every fall. The apples were green, golden, pink, and many shade of red, and the range of taste was astounding, from lip puckering tart to melt in the mouth sweet. Of course thy all had spots and would never have sold in any market, but what a feast! Should have nabbed a few seeds.
Reading this has made me hungry! And given I'm in Mexico I'm going to seek out some heritage corn -- with fortuitous timing, today's plan for lunch is Expendio de Maiz Sin Nombre, which focuses on bringing lost ingredients and techniques back to life!
Calling all of the maize grown by the indigenous people of the Americas "sweetcorn" is a bit of a misnomer. Most of it is actually what is now called field corn, intended to be dried and ground into grain or used as animal feed. It is far too starchy to eat as boiled ears, out of the pot.
I've used nasturtiums in salads and as a substitute for capers for years, so this will be an interesting addition to my repertoire! Interesting article, too - I particularly like the Three sisters planting method - definitely going to try that next year! I'll be interested to see how it works in wet and windy NE Scotland
I want carrots that look like that. This made me remember an abandoned apple-orchard in Virginia that I used to visit every fall. The apples were green, golden, pink, and many shade of red, and the range of taste was astounding, from lip puckering tart to melt in the mouth sweet. Of course thy all had spots and would never have sold in any market, but what a feast! Should have nabbed a few seeds.
This is such an important and wonderful piece of reporting from Julia!
Reading this has made me hungry! And given I'm in Mexico I'm going to seek out some heritage corn -- with fortuitous timing, today's plan for lunch is Expendio de Maiz Sin Nombre, which focuses on bringing lost ingredients and techniques back to life!
What wonderful colourful photos. And fascinating text. Thank you. Can't wait to try the recipe- they have taken over a spot in our garden too!
Calling all of the maize grown by the indigenous people of the Americas "sweetcorn" is a bit of a misnomer. Most of it is actually what is now called field corn, intended to be dried and ground into grain or used as animal feed. It is far too starchy to eat as boiled ears, out of the pot.
I've used nasturtiums in salads and as a substitute for capers for years, so this will be an interesting addition to my repertoire! Interesting article, too - I particularly like the Three sisters planting method - definitely going to try that next year! I'll be interested to see how it works in wet and windy NE Scotland