9 minute read
Garden Variety
Garden
The Amazing Brassica Oleracea
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Charles Darwin began his famous book, On the Origin of Species, with a chapter on artificial selection. In order to help readers understand and accept the slower process of natural selection, he documented man’s efforts to change plants and animals through selective breeding. He wrote: “If man can by patience select variations which are useful to him, why should not variations useful to nature’s living products often arise, and be preserved and selected?” Among the most astounding examples of artificial selection in the plant kingdom is the human ingenuity applied to the wild cabbage, Brassica oleracea.
In the wild, B. oleracea is a weedy little herb native to the limestone outcroppings of the Mediterranean region. Over the last 2,500 years clever farmers have transformed this wonderful species into several lineages, each amplifying distinct parts of the plant. Selecting for leaves produced kale and collards. Focus on the terminal bud led to cabbage. Lateral bud selection led to Brussels sprouts, expansion of
BY LARRY ALLEN
N.C. Cooperative Extension Service
Master Gardener Volunteer meristem tissue produced kohlrabi, and most recently, a selective focus on the inflorescences led to broccoli and cauliflower.
These changes occurred over centuries and across Europe. The ancient Greek writer Theophrastus mentions several leafy varieties of kale and collards in his Enquiry into Plants. By the 12th century farmers had made the jump from leafy varieties to headed cabbage by greatly enlarging the size of the terminal bud, with large leaves packed tightly around a short, fat stem (core of the cabbage).
A century later, clever Belgian farmers had transformed the axillary (lateral) buds into what we now call Brussels sprouts. Expansion of the meristem led to the kohlrabi, which in stores has been cut from the leaves making it hard to imagine its relation to kale. Finally, expansion of the flowering head (inflorescences) has led to an amazing variety of what we call broccoli and cauliflower. This process began in Italy in the 16th century and continues today with amazing hybrids such as broccolini.
Through all of this diversity, these descendants of the remarkable B. oleracea have retained the cold hardiness which makes them so suitable for early spring and fall plantings in Sandhills gardens.
• In general, brassicas are not heavy feeders and will do well in any well-drained garden soil. • The rapid onset of hot weather in the spring leads most gardeners to plant this group of plants in the fall. • Mild Sandhills winters allow brassicas to survive with some plant protection, such as a heavy mulch and row covers.
SP
/NCMGMooreCnty
At the Table
Pears
By ROBERT NASON
Pears are part of the rose family and are native to Europe, North Africa and Asia. Described by Homer as “gifts from the gods,” both the ancient Greeks and Romans enjoyed pears as a delicacy. The Romans would develop 50 different varieties of pears, planting them across Europe.
The first pear tree planted in North America was in the 17th century, and today more than 3,000 pear varieties are grown around the world. The vast majority (95 percent) of pears grown in the U.S. come from Washington, Oregon and northern California owing to the region’s temperate, cooler climate.
Pears are high in fiber and contain vitamins C and K as well as a healthy dose of calcium, magnesium and potassium. Often called “butter fruit” for its soft, buttery texture, pears are wonderfully versatile in the kitchen. They can be baked, poached, roasted and grilled.
Spiced Pear Muffins
thekitchn.com
Yields 12
Ingredients
1/2 cup (4 ounces) packed brown sugar 1/4 cup (2 ounces) granulated sugar 1 stick (4 ounces) unsalted butter, softened 2 large eggs 1 teaspoon vanilla extract 1 cup (5 ounces) all-purpose flour 1 cup (5 ounces) whole wheat flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/2 teaspoon salt 1/2 cup (4 ounces) milk 2 to 2 1/2 cups pears, unpeeled and diced small (about 2 medium-sized pears) 1/4 cup chopped candied ginger, 1/2 cup chopped nuts or 1/2 cup mini chocolate chips (optional) Cinnamon and sugar, for sprinkling on top
Directions
1. Heat your oven to 425 F. Spray the wells of a standard muffin tin with nonstick spray or place muffin liners in all the wells. 2. In a mixer on high speed, cream together the sugars and the softened butter until they resemble fluffy frosting, about 1 minute. Mix in the eggs, one at a time until fully incorporated, about 1 minute each. Mix in the vanilla extract. 3. In a separate bowl, whisk together the flour, baking powder, spices, and salt. With the mixer on low speed, mix 1/3 of the flour mixture into the butter-sugar mixture followed by 1/3 of the milk. Continue alternating between the flour and the milk, mixing just until the flour is incorporated. Do not overmix. 4. Scrape sides of the bowl with a spatula and stir gently to incorporate the last of the flour. Add diced pears and any optional ingredients all at once and fold into the batter. 5. Divide the batter between the muffin cups. The batter will fill the cups and mound slightly on top. Sprinkle the tops with cinnamon and sugar. 6. Place in the oven and immediately turn down the heat to 400 F.
Bake for 20 to 25 minutes, rotating the pan once in the middle of baking. The muffins are done when the tops looked cracked and toasted, and when a toothpick inserted in the middle of one of the muffins comes out clean. 7. Let the muffins cool enough to handle, then transfer them to a wire rack to finish cooling. Leftover muffins can be kept in an airtight container at room temperature for 3 to 4 days, or frozen for up to 3 months. (Reheat frozen muffins in an oven or toaster oven at 300 F or for a few minutes in the microwave.) > The Bartlett pear is the most popular variety in the United States. There are more than 3,000 pear varieties grown around the world!
> Before tobacco was introduced to Europe, pear leaves were smoked.
> The pear was sacred to three goddesses: Greek goddess Hera, wife of Zeus; Greek goddess Aphrodite, goddess of beauty and love; and Roman Pomona, goddess of harvest and garden.
> In Europe it is customary to plant a fruit tree at a wedding, thought to give strength to the marriage and children. An apple tree was planted for each boy child born and a pear tree was planted for each girl.
At the Table
Honey Baked Pears with Ricotta
taste.com.au
Serves 4
Ingredients
4 Bartlett pears, halved leaving stems intact 1 cup fresh ricotta cheese 2 tablespoons honey 8 amaretti biscuits, roughly crushed
Directions
1. Preheat oven to 350 F. Line baking tray with non-stick baking paper. Use a teaspoon to scoop out the seeds and center core of each pear half to make a round hollow. Place the pear halves on the lined tray. 2. Spoon the ricotta into the hollows in the pear halves.
Drizzle with honey and sprinkle with biscuit. 3. Bake 25 minutes or until pear is tender and biscuit is golden brown. Drizzle additional honey on the dish to serve.
Deconstructed Pear Pork Chops
tasteofhome.com
Serves 4
Ingredients
1 package (6 ounces) cornbread stuffing mix 4 boneless pork loin chops (6 ounces each) 1/2 teaspoon pepper 1/4 teaspoon salt 2 tablespoons butter 2 medium pears, chopped 1 medium sweet red pepper, chopped 2 green onions, thinly sliced
Directions
1. Prepare stuffing mix according to package directions.
Meanwhile, sprinkle chops with pepper and salt. In a large skillet, brown pork chops in butter. Sprinkle with pears and red pepper. 2. Top with stuffing and onions. Cook, uncovered, over medium heat until a thermometer inserted in pork reads 145 F, 8-10 minutes. livelytable.com Yields 1
Ingredients
1 medium pear, peeled, cored and diced 1 tablespoon lemon juice 1 tablespoon honey 2 tablespoon water 2 oz gin Club soda Thyme
Directions
1. Pear puree: Heat pears, lemon juice and honey in a small saucepan over low heat, stirring occasionally.
Simmer until pears are softened, about 10 minutes.
Remove from heat and let cool. Blend in a blender or food processor. 2. To make cocktail, place gin and pear puree in a shaker with ice cubes and shake. Strain into a highball glass with ice. Top with soda and garnish with thyme.
Pear Crisp
shewearsmanyhats.com Yields 4
Ingredients
4 Bartlett pears 2 teaspoons vanilla extract 3/4 cup brown sugar; divided 1/2 cup + 2 tablespoons all-purpose flour; divided 1/2 teaspoon ground nutmeg 1/4 teaspoon ground ginger 2 teaspoons ground cinnamon; divided 1/2 cup butter 1/2 teaspoon kosher salt 1/2 cup oatmeal
Directions
1. Preheat oven to 350 F and butter preferred baking dish.
Peel the pears and cut in half, then use a spoon or a melon baller to remove core/seeds. Slice lengthwise into smaller pieces. Place cut pears in a bowl and toss with the vanilla extract. 2. To the bowl of pears, add 1/4 cup brown sugar, 2 tablespoons all-purpose flour, 1 teaspoon cinnamon, nutmeg and ginger, toss again to coat pears well. Place coated pears in baking dish. 3. In a bowl combine the butter, the remaining 1/2 cup brown sugar, the remaining 1/2 cup all-purpose flour, the remaining 1 teaspoon cinnamon, salt and oatmeal together. Use your hands if you need to in order for the butter to be incorporated well with the other ingredients. 4. Spread mixture over the pears in the baking dish and bake for 35-45 minutes, or until pears are very tender, and the top has browned. Be sure to check pears for tenderness and increase cook time by a few minutes at a time. SP
SANFORD
“Mother Nature III” Best in Show 2019 by Mickey Pace • Create • Contribute • Inspire 56th Annual Art Show
October 16-23, 2021
Bob E. Hales Center 147 McIver Street Sanford, NC 27330
Saturday 10am-6pm Sunday 1pm-6pm Monday-Friday 11am-6pm
Art After Dark
Friday, October 22, 6-9pm
FREE EVENT • MEET THE ARTISTS • DOOR PRIZES • RAFFLE • VISIT SANFORDBPC.ORG FOR MORE INFO
Advertising Sponsored by The Gerald Claude Kirby Trust Miracles at Weymouth Holiday Festival
