Delicious Tulips

Some of my Darwin tulips in bloom; deer missed finding this batch. (Charlotte Ekker Wiggins photo)

Delicious Tulips

Some of us hear, or have, the challenge of growing tulips without wildlife eating them but did you know tulips are edible by humans?

According to Bloomeffects.com, there is a Dutch tradition of eating tulip bulbs and petals that started during a famine in the last year of World War II.

December of 1944-45, a freezing winter fell over the Netherlands that would last multiple months. Unlike other countries such as France, German troops still occupied the Netherlands and enforced strict food rationing and restrictions on farming as a form of punishing the Dutch public for the government’s non-compliance. The combination created famine conditions that were known as the Hongerwinter (The Hunger Winter). 

The war had put a temporary stop to tulip farming but there was a stock pile of unplanted tulip bulbs. The Dutch government began selling bulbs in grocery stores and publishing recipes in local magazines in an effort to overcome the famine.

Recipes included drying and milling the bulbs to make a flour for bread, tulip soup, and boiled tulips. Even Belgian actress and Hollywood icon, Audrey Hepburn, whose family had moved to the Netherlands during WWII, recounted eating tulips to survive. 

Tulips are a member of the allium family like hyacinths and garlic. The bulbs have an onion-like flavor and the petals can taste like peas, cucumbers, or nothing depending on the tulip variety. 

1. Always make sure to use unsprayed bulbs.

2. Remove the bitter, yellow core of the bulb as it is poisonous.

3. Consult your doctor if you have any health concerns before consuming.

Many years ago a family member made a meal out of tulips. Today I prefer to just enjoy their beauty.

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Charlotte

Winter Reading

The start of my winter reading stack has a decided theme - herbs. (Photo by Charlotte Ekker Wiggins)

Winter Reading

It’s still summer as far as the temperature is concerned. However fall is around the corner on the calendar which means it’s time for me to start my winter reading pile.

Ever since I can remember, I save a stash of books for reading during snowy cold winter days. Some are picked up at garage and library sales, others are gifts that require quality time to fully appreciate.

I started this year’s pile this spring after finding a couple of wonderful herb books. Since I have abolished that four letter word from my vocabulary, weed, I increasingly find that I have a treasure trove of herbs already established and growing in my Missouri limestone garden.

Although I can now identify many of them, I would like to know what I can do with them including cooking. Some of these books also have detailed information about these herbs - their background, their medicinal use and, in one case, their use around the home.

One of my brothers cautioned me on the medicinal part. I don’t plan to use the remedies. Just as I enjoy reading recipe books in winter but not necessarily making the dish, I will read about their background to better inform myself.

Usually my pile has a variety of books. This ongoing herb theme developed all by itself.

Do you save books to read in winter?

Charlotte

Parsley Power

I enjoy adding fresh parsley to my dishes, this is what remains from my little fresh parsley.

Parsley Power

Whenever I can, I include fresh parsley in my herb garden, among my potted plants and in my hanging baskets inside.

Parsley may be considered a nuisance, or purely decorative, by some but it's actually full of antioxidants, nutrients and is practical, it is a natural breath freshener. Have you ever munched on a sprig?

The two most popular types of parsley are curly parsley and Italian flat leaf parsley. The Italian variety has a more fragrant and less bitter taste than the curly variety. 

Parsley is referred to as the most popular herb in the world. 

Parsley is native to the Mediterranean region of Southern Europe. While it has been cultivated for more than 2,000 years, parsley was used medicinally prior to being consumed as a food.

Ancient Greeks held parsley to be sacred, using it to not only adorn victors of athletic contests, but also for decorating the tombs of the deceased.

The practice of using parsley as a garnish actually has a long history that can be traced back to ancient Romans.

If I have to pick only one herb to have, I start with parsley. Who honestly would only have one fresh herb??

Charlotte

Orange Strawberry Heirloom Tomatoes

Orange strawberry heirloom tomatoes from Meusch Farms, Rolla Farmer's Market.

Orange Strawberry Heirloom Tomatoes

I found these at our local farmer's market, heirloom tomatoes that are orange when ripe shaped like strawberries.

Our family likes - well, anything strawberry so finding a favorite vegetable with a strawberry hint was bound to end up in my shopping bag.

This tomato reminded me of some of the less common recipe ingredients one sometimes finds in old recipe books. 

Eric Meusch, Meusch Farms, said this was an heirloom variety from Baker Seeds. He grew them because they have a lot less seeds and an interesting flavor, which they do. Eating one is more like eating a peach than a tomato.

I was going to use these in salads but they never made it to the bowl, so much easier to eat them like an apple.

Have you tried an orange strawberry heirloom tomato?

Charlotte