Apples are arguably the world's most popular fruit -- "the apple of my eye," "as American as apple pie," "an apple a day keeps the doctor away." In many languages, other fruits and vegetables are defined in terms of apples, like pommes de terre in French and sib zamini in Farsi for potatoes, and the Medieval name "love apples" for tomatoes. And let's just say you won't find watermelons in the origin stories of multiple religions.
How many types of grape are there? If you answered two -- "red" and "white," aka purple and green -- well, you're not the only one. In reality, there are hundreds of grape varieties used in wine-making, but even at the best farmers' markets you'll only find a handful of different types of "table grapes," as the snacking varieties are called.
It's October, people, which means: bring on the apples. Whole apples, juice, cider, sauce -- we're ready to start embracing the season, one apple-y dish at a time. Here are 10 to get you started.
We asked for your haiku, we read veggie burger-themed haiku, and the FOOD52 staff even threw their hats in the ring. Now it's time to declare a winner. The only problem? You're all amazing! We couldn't pick just one -- and there's no prize, anyway -- so we thought we'd highlight all our favorites. You all blew us away with your eloquent words -- add "poet" to the list along with "home cook"!
The Olympics may be over (and the Summer Food Fights, too) but that somehow our competitive urges still haven't ebbed away. That's why we're announcing the Feed52 Haiku Contest.
Did you know that melons are in the same family -- Cucurbitaceae -- as cucumbers, winter squash, and zucchini? Their leaves, flowers, and stems are all similar, though of course the end product is very different. (And no, you can't cross-pollinate a pattypan squash with a honeydew!) Today we're talking all about melons, to give you plenty to think about next time you lug one home from the farmers' market.
This week we're celebrating stone fruit -- any fruit with a fleshy exterior surrounding a shell that harbors a fruit seed. Does that sound complicated? Just think of peaches, apricots, plums, and nectarines: delicious flesh on the outside, hard pit on the inside, tiny seed inside of that. (Cherries, which we got down and dirty with last week, are also technically stone fruit!)
Cherries, whether sweet or sour, are as cute as they are versatile. They play well with booze (Merrill likes to soak them in liqueur), they skew savory when paired with duck breast, and for hot summer days, nothing is better than a cherry snow cone. Today we're discussing cherries, stem to pit -- everyone's favorite tiny stone fruit.
When it's almost too hot to eat, yogurt soup saves the day (and feeds the kids).
8 blueberry-filled recipes to make all summer long.
You asked and we answered! After our City Dirt column on plant propagation, a few of you wanted to know more about propagating figs. Here's more from our garden specialist Amy Pennington: I think you'll be surprised at how simple this is, but for anyone interested, here are the instructions if you want to DIY it: Find a fig tree! Maybe your neighbor has one or maybe you're in a local park. Using pruning shears, cut a 4- to 10-inch long piece of soft wood new growth, just above a plant node. Fill a large pot with potting soil (a simple plastic pot that shrubs come in is perfect) and stick the fig cutting in, cut side down. Don't worry about stripping the bark, spacing or anything. You just need to place the cutting in a well-drained medium with space to grow. Water, water, water! Moisture is key. Eventually, your cutting will grow smaller little leaves and develop a root system. You know it is ready for replanting or repotting when you give the plant a slight tug and it resists. For more on propagation of other plants, read the full City Dirt post!
A&M demo two of their favorite ways to cut an orange -- and the best knives to get the job done.
See how we peel our avocados and why Amanda has to "eat her mistakes."
Amanda shows off vinegar caramel and other wonders of kitchen science.
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