Falling in Love with my Fall Garden!

Fall is right around the corner! With summer officially coming to an end soon and my once lush garden is not producing much anymore, I stared thinking maybe this year I could plant a fall garden. I’ve never done a fall garden so I decided to look up which crops grow best this time of the year in Virginia and there are far more than I thought. I may be a little late with planting but hey, I’ll give it a shot and see what produces and what does not. 

One vegetable that I want to try to grow in my fall garden is spinach. Spinach only takes about 30-40 days to mature. Being that I am starting it a little later then the dates of August 15th-September 5th for a fall harvest it, you can plant up until October 5th for a winter harvest. Spinach does need full sun and the soil needs to be moist but well drained.

Carrots are on my list as well. Carrots apparently are not quick growers but smaller varieties will mature in about 50 days. If you want to do traditional carrots they suggest to sow them first in containers. For the soil, it needs to be loose and well drained. Carrots like full sun, but partial shade.

Green Onions are perfect if you don’t have the patience like me to wait for a classic onion. They take about 60-80 days to harvest. You might see these often planted in the spring but they’re also perfect hardy perennials for your fall vegetable garden as well. Their optimal growing temperature is between 68-77 degrees but these plants can survive heavy frost once established. Green onions or scallions, like full sun, sandy, loamy soil but well drained. Keep in mind, green onions are toxic to pets, so keep them away! 

Did you know that Broccoli grows best in cool weather? Fall planting has two advantages over spring planting. First, established broccoli plants can tolerate frost, tender broccoli seedlings are not as hardy and early sprint frost can shock or even kill them. Florets are flower buds, which open more slowly in colder weather giving you more time to harvest. Broccoli does take several months to mature. Broccoli likes full sun and a rich and sandy soil. 

Green Beans are up next, now this is a crop I have in my garden in the spring always! It produces all summer long and I never have done anything special to them other than watering them and giving them some fertilizer once every couple weeks. Green beans love full sunlight and a rich well-drained soil. Bush variety green beans (which is all I’ve ever grown) start producing in as little as 45 days. Bean plants are too tender to handle frost, so if an early frost is going to happen you will want to put a cover over them until the temperatures come back up.

There are plenty of other fall crops that can be planted, but those were just a few that I’m going to give a try this year to see if I can get them to produce. I’m sure I will have plenty of trial and error as I do every year I try to do something new with my garden. I may be a little late for planting my fall garden but I’m surely going to give it a try and you know with this Virginia weather it can be hot all the way until the end of November before the temperatures really start to decrease. 

Happy Gardening Everyone. If you are planting a fall garden, I wish you lots of produce and success! 

Pretty As A Peach; Let’s Talk Peaches Shall We?

Origins: Although its botanical name, which literally translates as ‘Persian plum’, suggests the peach originated from Persia (modern-day Iran), genetic research indicates that it actually comes from China. First cultivated: Peaches have been cultivated in China since the Neolithic period.

Where did peaches originally come from?

Although its botanical name Prunus persica refers to Persia, genetic studies suggest peaches originated in China, where they have been cultivated since the Neolithic period. Until recently, cultivation was believed to have started around 2000 BC

What are 2 interesting facts about peaches?

Peaches are high in fiber and contain potassium, antioxidants, vitamins A, B3, and C. Peaches are a member of the rose family and are closely related to almonds. There are over 700 varieties of peaches including Nectarines whose smooth skin are caused by a genetic mutation. Peaches originally came from China.

Ancient peach pits recently unearthed in China indicate that peaches were being cultivated in China at least 7,000 years ago.

Evidence found during recent archaeological excavations in the lower Yangtze River Valley in southern China, not far from Shanghai, suggests that peaches were domesticated in that area thousands of years ago and probably originated there, rather than in northwestern China as previously thought.

Domestication means that people were consciously selecting for preferred fruit traits, by clonal reproduction, rather than just planting the seeds of their favorite fruits.

Dr. Gary Crawford, anthropologist at the University of Toronto Mississauga in Canada, has been studying the origins of agricultural crops in China for the past 20 years, in collaboration with Chinese researchers.

Most of the research in southern China has focused on rice, but Crawford, whose expertise is in identification and analysis of plant remains, published a research paper several years ago in which he urged scientists to look at the bigger picture in the region and study other crops.

Yunfei Zheng, a botanist and archaeologist at the Zhejiang Institute of Archeology in China, began showing Crawford more and more plant remains that had been recovered from archaeological digs in the lower Yangtze River Valley in Zhejiang Province.

Because peach pits were found at multiple settlements dating back over a long period, Crawford and Zheng felt peaches would be a good candidate for further study. They wondered, for example, when the evolution from the wild peach to the far superior modern peach began.

Wild peaches

Wild peaches tended to have a thin, tough, flesh. Cultivated peaches are larger and have a greater volume of flesh in proportion to the stone. Modern varieties also have a wider range of maturity times than wild peaches, allowing for a supply of fruit over a longer period. Wild species tend to be mid- to late-maturing.

Peach seeds have great genetic variability. If people grew peach trees from seeds, there would be no guarantees the new tree would produce similar fruit to the parent tree. But, trees producing large fruit could easily have been selected and propagated using rootstocks and grafting.

“If they simply started grafting, it would guarantee the orchard would have the peaches they wanted,” Crawford said.

The scientists examined peach stones from five archaeological sites in Zhejiang Province in southwest China. The stones were among other relics, such as pottery, tools, and animal and other plant remains found at settlements spanning a period of about 5,000 years.

Radiocarbon dating, conducted by Direct AMS in Seattle, Washington, showed that the oldest peach stones were between 8,000 and 7,500 years old and the most recent about 3,500 years old.

Cultivated peach stones are larger and more oval than wild peach stones, whereas wild peach stones are rounder. The largest peach stones, most resembling today’s peaches, were found in the most recent site dating back to the Qianshanyang and Maqiao cultures (3,500 to 4,200 years ago).

Crawford and his colleagues think it took about 3,000 years for the peach to evolve from the wild species to that point, indicating that the domestication process likely began around more than 7,000 years ago.

“We’re suggesting that, very early on, people understood grafting and vegetative reproduction, because it sped up selection,” said Crawford. “If they had their wits about them, with vegetative reproduction and thinning, they could slowly and surely develop forms of peaches that were sweeter, and fleshier, and tastier.”

This differs from the traditional view, that people of that era were hunters and gatherers who were at the mercy of their environment.

“There is a sense in some circles that people in the past were not as smart as we are,” said Crawford. “The reality is that they were modern humans with the brain capacity and talents we have now. People have been changing the environment to suit their needs for a very long time, and the domestication of peaches along with rice helps us understand this.”

Diversity

Although peaches are now grown around the world, China has the greatest genetic diversity of peach, with 495 recognized cultivars. Crawford believes that as peaches moved to different growing regions in China, diversification increased. People started selecting the varieties that their particular towns or families liked.

Though the scientists established that peaches were in the process of being domesticated 7,000 years ago, they do not yet know when the evolution began. This summer, Crawford went to China for a month to examine remains at an older site in Zhejiang Province dating back to around 11,000 to 8,000 years ago.  He took a research team from Canada with him.

Though rice is the primary focus of the project, Crawford said he was hoping to find records of other plants, such as peaches. The Chinese scientists will conduct the excavations, and the Canadians will serve as consultants and do specific research projects.

“It’s incredibly exciting,” said Crawford, who has five years of funding for the work.

This will follow from the previous work demonstrating that people who lived thousands of years ago were very knowledgeable about plant reproduction and selection.

“Now, the job is to look at how much more extensive that was,” he said. “These are not simply passive people. These are people who were managing the environment, selecting plants, and engaging with organisms in such a way they were changing their evolutionary path.”

Thomas Jefferson and the Peach

Thomas Jefferson is considered one of the founding fathers of the United States. He was the principal author of the Declaration of Independence, and the third US president. But did you know that he a passionate fruit grower who sought to develop new varieties of apples, peaches, plums, figs, almonds, and pears in the orchards around his home at Monticello?

Thomas Jefferson regarded the peach as a fancy delicacy for the table and, if one measures his appreciation of a fruit by the frequency with which it was planted, or by the number of varieties he collected, the peach would easily be considered his favorite fruit tree.

In fact, Jefferson is considered one of the pioneers of North American pomology. In addition to planting over 170 varieties of temperate fruits at Monticello, he experimented with vegetable seeds, plants, and grapevines. His goal was to prove that America could produce the type of bounty that he had observed during his visits to Europe. Jefferson documented his experiments in detailed horticultural plans that were used to recreate his garden for visitors today.

An autumn visit to Charlottesville, Virginia is a perfect way to explore Jefferson’s story – and the history of American pomology – with a visit to his home and plantation at Monticello. You can also visit incredible local orchards, cideries, and wineries in this fertile part of the United States.

One of the first things you’ll notice during a visit to Monticello – Jefferson’s mountain-top home in the center of what was once his 5000-acre plantation – is the soil. It’s a vivid rust color and was used to make the red bricks in Jefferson’s stately home. Often, red clay soil is too dense for agricultural purposes. But Monticello’s red soil is loamy and rich in iron, and provided Jefferson with a wonderful canvas for his agricultural experiments.

Jefferson inherited this land from his father in 1764 when he was just 21 years old. He also inherited dozens of slaves. At his young age, he decided to build a neoclassical house of his own design on the mountain. Starting in 1768, his slaves worked to level the top of this 865-foot mountain by hand to prepare to build Jefferson’s new home. Jefferson was 25 at the time. It would take over 40 years until the remarkable house would be complete.

And yet, Jefferson’s priority, even before building his primary residence, was to plant an orchard. His detailed notes show that he planted his first trees in 1767 – a year before work on his home had begun.

“Jefferson’s first gardening act on this little mountain was to begin budding fruit trees on the south slope of the mountain,” explains Peggy Cornett, Monticello’s Curator of Plants.

This first planting was in the South Orchard, which Jefferson called “The Fruitery,” and which would eventually be a showcase for over a hundred varieties of “fancy” fruits. Some varieties were imported from as far away as Italy. Others were renowned American introductions such as Lemon Cling peaches, the Newtown Pippin and Esopus Spitzenburg apples, and the highly acclaimed Seckel pear.

Jefferson was a voracious reader and devoured books on horticulture and pomology. He understood that the southern slope of this mountain created a microclimate that could protect his more delicate trees from frost damage. His hope was that the microclimate would allow him to grow tender Mediterranean plants like pomegranates, almonds, and figs that would not otherwise survive in this region.

“I have known frost so severe as to kill the hickory trees round about Monticello, and yet not injure the tender fruit blossoms then in bloom on the top and higher parts of the mountain,” Jefferson wrote in his Notes on the State of Virginia in 1780, according to The Fruits and Fruit Trees of Monticello, a book written by Peter J. Hatch, Monticello’s former Director of Gardens and Grounds.

Jefferson would add more and more fruit tree cultivars to the Fruitery over the years. He would also plant rugged cider trees in another orchard on the north side of the mountain. Cider orchards were more common in the region at the time than orchards for fresh and dessert fruits.

“Most early American planters and farmers grew a lot of fruit for beverages, Cornett says. “People drank their fruit more than ate it in Jefferson’s time. They planted cider orchards and grew peaches for brandy, but I think Jefferson’s approach was different because he developed a fine taste for fruits when he lived in France.”

Starting in 1982, staff at Monticello have worked hard to recreate Jefferson’s orchards, painstakingly tracking down some of the more unusual varieties he grew. And yet not all of these cultivars have survived. Some have vanished over the past 200 years, because growers have not propagated them. Other trees – like Jefferson’s almond trees – were failed experiments that simply could not survive in Monticello’s climate.

In addition to exploring Monticello’s orchards, there is so much more to learn on the site. Jefferson had his slaves carve a 1000-foot-long terraced vegetable garden, supported by a massive stone wall, where he grew more than 250 different vegetable varieties. It too has been recreated and each year is planted up with heirloom vegetable seeds. And then there’s the tour of Jefferson’s home, furnished with many of his own belongings, which gives you insight into Jefferson’s character as a scholar and an aspiring inventor.

Tragically, this entire site would never have existed without the use of slave labor, so the “Slavery at Monticello Tour” at Monticello is essential. It helps illustrate the brutal realities of slave life at the time, and exposes the two conflicting sides of Thomas Jefferson. On the one hand, he was an idealist who wrote the Declaration of Independence in 1776, which states that that all men are created equal and are “endowed by their Creator with certain unalienable Rights, that among these are Life, Liberty and the pursuit of Happiness.” At the same time, Jefferson was part of the cruel system in which human beings could be bought and sold like livestock, forced to participate in hard labor for 14 hours a day or more, whipped or even killed for disobedience, and deprived of their freedom.

Jefferson was a curious man and loved agricultural experiments. But he was not a good farmer or businessman. When he died in 1826, he was in debt and his home and property – including most of his slaves – were sold off. But the tradition of growing diverse varieties of fruit continues to thrive in this part of Virginia, as evidenced in a wonderful visit to the Albermarle Ciderworks, just a few minutes’ drive from Monticello.

Far too often when you walk through an orchard, you’ll see a huge monoculture with row upon row of genetically identical trees producing genetically identical fruit. Orchardists do this for a reason. Different fruit varieties have different needs when it comes to spraying to prevent pests and disease. And yet the Albermarle Ciderworks orchard began as a private fruit tree collection with over 200 types of apple and other fruit trees planted within a small space.

A stroll through the orchard in the autumn is an odyssey in fruit tree varieties. You can find Arkansas black apples with their dark purple skin just a skip and a hop from a red/green Baldwin. Or a Golden Russet may be planted just steps from a Hewes crab.

Today, this large orchard encompasses thousands of fruit trees, and the cidery produces 11 different types of hard cider. Some are made of a single variety of apple like Goldrush, or Arkansas Black. Other ciders are made of a unique blend. Their “Pomme Mary” cider is a sweet blend of Albermarle Pippin and Goldrush, while “Jupiter’s Legacy” is a dry blend of over 20 varieties including both crab and cider apples.

The early eighteenth century that one colonist wrote that they grew as wildly as weeds: “We are forced to take a great deal of Care to weed them out, otherwise they make our Land a Wilderness of Peach-Trees.”

While George Washington recorded only two varieties of peaches in his Mount Vernon orchard, Thomas Jefferson cultivated 38 varieties in his Fruit Gardens at Monticello. Jefferson was particularly fond of dried peaches and also used the fruit to make mobby, a peach brandy popular in Virginia.

Thomas Jefferson Grilled Peaches with Honey

Mary Randolph’s popular 1824 cookbook The Virginia Housewife contains six recipes for peaches, including peach marmalade, peach chips, and peaches in brandy. This recipe for grilled peaches is a snap to make and is great to serve at summer barbecues and other large social gatherings.

4 large ripe peaches, halved and pitted

1 pint French vanilla ice cream

4 teaspoons honey

Heat a grill set to medium. Place peaches on the grill, cut-side down, and cook until grill marks appear, about 3 minutes. Turn over with a metal spatula and grill for another 4 minutes, or until the skin starts to shrivel and the peach softens.

Remove from grill and place 2 halves in 4 separate bowls. Top with the vanilla ice cream, drizzle with the honey and enjoy!

Hidden in public and flaunted in the bedroom: Underware, My Oh My

There is still some disagreement over who created the first set of undergarments. Some people say that the English were the first people to make underwear as we know it today, while others say that the Ancient Egyptians were the first people to make loincloths.

From the mysterious depths of prehistory to the present day, men and women have sought to cover their bodies with clothing. With functional designs a priority, some clothing was designed to be worn underneath other clothes. And so the history of underwear began.

From loincloths to lingerie, from long johns to thongs, the millennia are filled with a huge variety of undergarments fulfilling different functions, meeting the expectations of cultural mores and aesthetics to the biological necessity of their intended use.

Hidden in public and flaunted in the bedroom, this is the history of underwear in all its glory.

From Roman Times to the Middle Ages: the First Forms of Underwear

The first forms of undergarments were already attested in ancient Egypt, but it was in Italy, precisely during the Roman Era, that their development occurred, making them “similar” to those we use today. In Roman society, the care and cleaning of the body (which had to be toned and fit) represented a very important part of everyday life, and it is in this context that women began to wear bras; these were tight bands located not above, but below the breast, a sort of “push-up” made obligatory by patriarchal society: men, in fact, could not stand the sight of a large and sagging breast, reminiscent of that of the barbarian populations. The exhibition of the female body, therefore, became a means to demonstrate and further emphasize the superiority of their civilization.

Moving on to Medieval times instead, sources are uncertain and make it difficult to identify which underwear was in vogue: it would seem however that underwear was reserved for men, with the so-called “brache”, that is underpants/pants. Women used to wear underwear when they had their period, and it consisted of a sort of primordial pad, or even musk, to “stop” the blood. These practices were common above all among the aristocratic class, as less wealthy women couldn’t afford these clothes, but the conditions of malnutrition and poor hygiene made the period schedule very irregular, which caused women to enter menopause before time.

In the Renaissance, however, the first unisex garments, shirts, and long underpants up to the knees make their appearance; in addition to these, we witness the birth of garters. It is thought that the first person to wear them was… Carlo Magno! Initially, they were accessories used by men to hold up their stockings. However, when they became part of the female trousseau, they became a weapon of seduction, and soon began to be embellished with tapes and jewelry. 

From 1500 to the end of 1800: Corsets and More

From the 1500s to the 1900s, women’s lingerie was a set of garments and stringent structures designed to shape and transform the body so that it conformed to certain beauty and social standards. For example, the corset, which to this day is used for medical purposes, was originally born with an aesthetic purpose, and, over the centuries, it took on various shapes and sizes to adapt to the dominant fashions and standards. Traces of the corset are attested since the Cretan civilization, but its period of maximum use was from 1500 with Caterina de Medici. The life of the wife of the king of France, contrary to our expectations, was not easy: seen as a foreigner and criticized for her appearance, it is said that she invented the corset just to reduce her “curvy” waist, then imposing it to all the other women of the court. She is also remembered for her care of hygiene: she was the one who introduced in France the use of perfume and fragrances, as she could not stand her husband’s smell.

The corset was soon accompanied by the guardinfanti and crinoline, actual structures created to give the typical rounded shape to the skirts of the time, now attested by the representations of the time. To give rigidity to the corsets, whale bones were used in addition to splints of wood or metal. If in 1700 the corset became slightly more comfortable, in 1800, with the fashion of the thin waist, “wasp,” it became constrictive to the extreme.

Towards the end of the nineteenth century, medical studies began to be carried out on the use of the corset, which was recognized as the cause of several physical diseases in women, including the displacement of organs, and even mental problems ( it was believed that it could lead to hysteria). At that point, the underwear became a real trousseau, and there were more and more models available, to the point that the layers of underskirts went from one to five! Moreover, women used knickers similar to the male models, and stockings up to or above the knee, with garters attached.

The 1900s: an Era of “Intimate” Changes

The 1900s represents the era in which the main and most sudden changes in terms of women’s underwear took place and one of the most important figures in this regard was Caresse Crosby (1891-1970): an American activist, publisher, and writer, as well as the inventor of the bra. Like many successful inventions, it was born from a mix of necessity and chance when 19-year-old Caresse wanted to attend a ball avoiding the constriction of the corset, so she decided to combine two handkerchiefs and a pink ribbon, creating the first bra as we know it today. Soon, word spread among the other girls, who saw how the young woman moved gracefully and freely, which was otherwise impossible because of the corset. On November 3, 1914, Caresse obtained a patent for the backless bra: the rest is history.

Among the first designers to produce the bra, there was Paul Poiret, who is still remembered today for having created a new female image, free, natural, and sometimes exotic; the fabric of his clothes fell on the body with lightness, in a soft way. Even the fashion designer Lucy Christiana Duff Gordon, known as Lady Duff Gordon, unknown today to most, but at the time a great innovator, as well as the inventor of the catwalks with lights and music as we know them today, fully endorsed the cause, using the bra.

While the corset began to disappear, the knickers became more shortened until they became panties; born for the male counterpart in 1906, soon they were also produced for women, who in turn engaged in the Great Wars, needed a much more comfortable and practical clothing to move and, above all, work: it was the beginning of women’s emancipation. During World War II, bras were even offered by factories where, for the first time, women were called workers. In the 1930s, the first cup sizes, from A to E, began to be created. But it was the invention of Nylon to bring bras to a wider audience: in fact, prices became more affordable, precisely because they were made with a cheap, durable, and solid fiber.

In the ’50s, the curves of women’s bodies were enhanced as never before, building the image of a sensual woman. The so-called pin-ups, for example, wore sexy underwear with balconette bras and guêpières (whose name comes from the French “guêpe:” wasp), which helped to give the idea of a narrow waist, wasp-like in fact; in the ’60s instead, colored yarns began to be used also for lingerie and, while the spotlight shifted on briefs with the appearance of the miniskirt, bras were burned by feminists, who condemned the image of women that had lasted over the centuries: makeup, false eyelashes, padded garments and everything that served a purely aesthetic purpose was condemned. As a result, they led the manufacturers of underwear, and bras above all, to use softer materials and a more natural line, which would accompany the shapes of the body without modifying them.

It was then in the 70s, with the appearance of TV series and female groups such as the famous Charlie’s Angels, that brands and advertisements proposed more casual ideals of women, photographed in underwear to show their beauty and sensuality. In the ’80s, underwear was flaunted in all its forms, but as a symbol of emancipation, and not of constraint: how can we forget, for example, Madonna‘s iconic performances with pointed bras and corsets?

From the 90s to Today: Wonderbra, Wonder Woman

In the ’90s, the Wonderbra made its appearance, worn for the first time by Eva Herzigova, and known today as “push-up bra.” It was a real revolution, whose marketing campaign and advertising are still considered among the most important and impactful, so impactful as to cause accidents on highways, due to the iconic phrase that was read under the photo of the model in lingerie: “Hello Boys,” modified in Italian with the caption: “Look into my eyes. I said in the eyes.” With the birth of Victoria’s Secret, the largest lingerie brand in the United States in 1977, and its “Angels,” underwear was completely cleared through customs and made mainstream.

Another example? Today, we use the hashtag #MyCalvins, but it was in the late 90s, early 2000s, that Calvin Klein made his underwear famous thanks to the numerous advertising campaigns in which models were shot wearing briefs and boxers bearing the name of the brand. From the very beginning, he managed to launch a marketing message that did not focus only on the underwear itself, but on the philosophy in general: an image of beautiful, strong, and self-confident men and women, all qualities typical of those who would buy and wear Calvin Klein clothes.

What about today? In recent times, a more natural effect is preferred, women’s underwear is definitely more inclusive and free, materials are soft, fresh, a sort of second skin, and there is a tendency to opt for organic or sustainable fibers. In recent years, underwear has been further cleared through customs, with lingerie no longer hidden, but in view, present in both high fashion and street collections: in fact, lingerie arrives on the catwalk from Prada to Versace, passing through the famous minimal suits by Dior up to the creation of lines dedicated exclusively to lingerie such as the recent Underwear by N°21.

Today, underwear has finally been cleared through customs, and it can be conceived as a means to express one’s personality, sensuality, and creativity in a personalized way: in fact, each of us feels comfortable and sexy in a different way and with very different garments.

Moreover, the first lines producing menstrual lingerie are born, respectful of our planet, and a sustainable alternative to pads and tampons. The company Elia, for example, born in 2018 from the minds of Marion and Apolline, produces a line of menstrual underwear that is comfortable, ecological and inclusive, designed for every shape and type of woman. Another well-known brand for menstrual underwear is Thinx, founded in 2015: their briefs are washable and are divided according to the flow of the menstruation, as well as Cocoro, which in Italy is distributed by Pureeros, and which offers models of different shapes and styles in addition to the line of absorbent swimwear, which also includes a washable mini-pad to wear for greater safety. 

Women’s bodies have undergone several changes according to the aesthetic canons of each era and, as of today, we can state that we have finally come to such a variety of models and options that the choice is inclusive and individual, changing according to our ideals, body, and personality: to feel and look according to what we are and not what we should be for others.

Pie to the Left of Me, Pie to the Right of Me…..Love Pie!

Pie season is upon us and I predict that you will be making or buying a pie sometime in the near future, whether it is fruit, vegetable, meat or sweet desert.  There is something about this delectable dish that provokes childhood memories and many of us have no qualms about stating our opinion on what constitutes the best pie. When I think of pie, I remember my mother making me my very own chocolate cream pie every Thanksgiving because I do not like pumpkin pie ( I know this is sacrilegious).

A pie is a baked dish which is usually made of a pastry dough casing that contains a filling of various sweet or savory ingredients. Sweet pies may be filled with fruit (as in an apple pie), nuts (pecan pie), fruit preserves (jam tart), brown sugar (sugar pie), sweetened vegetables (rhubarb pie), or with thicker fillings based on eggs and dairy (as in custard pie and cream pie). Savory pies may be filled with meat (as in a steak pie or a Jamaican patty), eggs and cheese (such as quiches or British flans) or a mixture of meat and vegetables (pot pie).

Pies are defined by their crusts. A filled pie (also single-crust or bottom-crust), has pastry lining the baking dish, and the filling is placed on top of the pastry but left open. A top-crust pie has the filling in the bottom of the dish and is covered with a pastry or other covering before baking. A two-crust pie has the filling completely enclosed in the pastry shell. Shortcrust pastry is a typical kind of pastry used for pie crusts, but many things can be used, including baking powder biscuits, mashed potatoes, and crumbs.

Pies can be a variety of sizes, ranging from bite-size to those designed for multiple servings.

The A-Z of Food and Drink (2002) suggests that the word pie (pye) first appeared in English in the early fourteenth century, and by the middle of the century it became commonplace.  In 1378, Richard II issued an ordinance controlling pie prices in London. Even Geoffrey Chaucer mentions pie in the Cook’s Tale of his Canterbury Tales:

And he could roast and seethe and broil and fry

And make a good thick soup, and bake a pie

The variety and types of pies available for our eating pleasure is overwhelming.  Not only do we have the traditional savory meat pies and the sweet dessert pies, but we also have pocket pies. These handheld pies are made by folding the dough over a filling and baking. We commonly know these pocket pies as pasties, turnovers, empanadas, and calzones.

The history of the pie has its roots in ancient Egypt and Greece. The ancient Greeks ate pie (artocreas), though it was of the savory type with meat in an open pastry shell. The Romans may have been the first to create a pie that included a top and bottom crust. The 2nd Century (BCE) recipe for placenta (flat cake) in De Agri Cultura by Marcus Porcius Cato (Cato the Elder) may be one of the earliest recipes for a closed pie. According to various translations, it was made by encasing a sweet thick filling of goat cheese, honey, and layers of pastry dough (tracta) with a bottom and top crust.

The increased popularity of the sweet fruit pie or tart is often credited to the folks of 16th century England. Elizabeth I was known to be fond of cherry pie. You can find recipes for fruit pies (tarts) containing cheryes (cherries) and strawberyes (strawberries) in a  Proper Newe Booke of Cokerye (1575). The Opera of Bartolomeo Scappi (1570) also contains numerous recipes for both meat and fruit crostate (pie/tart) in a chapter devoted to pastry.

Many of you might be familiar with the nursery rhyme:

Sing a Song of Sixpence

A Pocket Full of Rye

Four and Twenty Blackbirds

Baked in a Pie

When the Pie was opened the Birds Began to Sing

Wasn’t that a Dainty Dish to set before the King

I thought this was simply a nursery rhyme:  how could one bake living birds in a pie? I discovered that royalty and the upper class, as a way to impress guests, would order their cooks to create elaborate pies which contained living animals. The recipe for Live Birds in a Pie from the Accomplisht Cook (1671) is a later example of such a recipe that contained both live birds and frogs.

By the 17th century, sweet pie and tarts had become commonplace. Browsing the cookbooks of the day you will find entire chapters dedicated to these dishes. For example, the 1694 edition of The Compleat Cook: or, the Whole Art of Cookery contains a chapter devoted to “Tarts of all lozts.” Likewise, a chapter on “All manners of tarts” appears in William Rabisha’s The Whole Body of Cookery Dissected (1682) . Some pies are handheld.  

Colonial America was no stranger to making pies. As the country grew, so did the cook’s access to sweeteners such as maple syrup, cane sugar, molasses and honey (the Dutch and English imported honey bees to the U.S.). Early settlers made pumpkin, apple, pear, quince, and blueberry pie. Amelia Simmon’s American Cookery (1796), the first American cookbook, contains a recipe for “Pompkin Pudding,” that is baked in a crust. This is one of the first recipes for the classic American pumpkin pie.

New England became known as the “pie belt” and rightfully so.  Pies were a staple in New England households and it was not uncommon to serve pie for breakfast. As the country moved west, new ingredients surfaced and regional specialties appeared.

The Northern states became known for pumpkin pies, the Midwest for its cream and cheese pies, the Upper Plains were inspired by Swedish tart berry pies, the Southwest produced nut pies from the native pecan and walnut trees, the Pennsylvania Dutch gave us the shoofly pie, Florida’s claim to fame became the key-lime pie, Kentucky celebrated the chess pie and below the Mason-Dixon line the sweet potato pie reigned king.

By the mid-19th century we see the use of rhubarb, also known as pie plant. There are three recipes for pie plant in the Good Cheer Cook Book (Chippewa Falls, Wisconsin, 1899). The 76: A Cook Book, ed. by the ladies of Plymouth church, Des Moines, Iowa (1876) showcases the variety of pie recipes available, such as coconut, cream, custard, lemon, and even a vinegar pie.

A halt came to pie’s popularity in the United States during the late 19th and early 20th century due to the health movement. In fact pie was condemned. Articles written by Sarah Tyson Rorer, such as “Why I have no cakes and pies on my table” (1905) and “Why I oppose pies” (1900), appeared in Ladies Home Journal.  In these articles Mrs. Rorer wrote that “the inside of a pie is injurious” and “pies and cakes are indigestible.”

By the mid 20th century instant pudding mixes, canned fruit, frozen and ready pie crusts simplified pie making. Also with the use of home refrigerators, chilled pie recipes, such as Black Bottom Pie, became increasingly popular. The rapidly growing  food industry contributed recipes for pies, incorporating products such as Coca-Cola, Oreos, potato chips and Ritz crackers.  Today we are rediscovering our pie heritage and getting back to the basics of pie making. Many of us are seeking old family recipes so we can make pie just like grandma used to make.

Everyone has a pie story. I will take pie over cake any day! 

Pecan pie

Pecan pie rules the south. This pie ties with apple — it’s the top pick in five Southern states. The South’s signature pie dates as far back as 1824, when a recipe for the dessert was printed in “The Virginia Housewife,” according to Southern Living. Louisiana, Mississippi, North Carolina, Tennessee, Texas.

No Southern gathering, whether it be a holiday meal or a Sunday supper, is complete without a homemade pie. We’re sure you’ve had apple, pecan, and pumpkin pies, but there’s a whole roster full of other old-fashioned pies you may have forgotten about—Grasshopper Pie, for instance, with its electric green hue. The hotly contested Coconut Cream versus the Coconut Custard Pies. Sorghum, banana split, cherry, bourbon—we could go on and on. Then, there are the veritable depression pies, a true benchmark of Southern ingenuity, proving that here, we are adept at whipping up something delightful and delectable out of nothing.

These are the classic pie recipes that have stood the test of time. They’ve been enjoyed by families for generations and will continue to be staples for years to come. The stories they tell and the memories they create are just as important to pass along as the recipes themselves.

Now let me present to you one of my favorite Southern Pies:

 Classic Southern Buttermilk Pie:

With roots in the Depression era and World War II, this pie was created to be budget-friendly by Southerners who were “making-do” with what they had on hand. This pie gets its signature tang from buttermilk, a splash of lemon juice, and a hint of vanilla.

Unlike our gooey peach cobbler, festive bourbon balls, and classic caramel cake, buttermilk pie is an old-fashioned Southern dessert that doesn’t quite get the attention it deserves. With a simple ingredient list, a fantastic history, and an irresistible flavor, you’ll want to add buttermilk pie to your table the next time you host company.

How to make our classic Buttermilk Pie, one of our favorite forgotten pies of the South.

What Is Buttermilk Pie?

Light and silky smooth, buttermilk pie is a creamy, custard-based pie that hails from an era of “desperation pies” (also known as “make-do pies”). As penny-pinchers and rations during the Depression and World War II, Southern women worked with what they had, making pies with common ingredients like vinegar and green tomatoes instead of citrus fruit or crisp apples. These vintage pies feature simple but hard-working fillings, with a mixture of pantry staples taking the lead.

Buttermilk vs. Chess Pie

Chess pie typically includes either vinegar or cornmeal in the filling, often both, while custard pie skips the buttermilk altogether and often opts for a dash of nutmeg. In contrast, buttermilk pie gets its signature tangy flavor from buttermilk, a splash of lemon juice, and a hint of vanilla.

While some confuse buttermilk pie with chess pie and custard pie, each has a distinct personality, and this buttermilk pie recipe proves it.

Ingredients for Buttermilk Pie

Because this recipe was created during tough times, this ingredient list is pretty lean. But each one is important.

Sugar: For sweetness and helps form the custard, the foundation of this pie.

All-purpose flour: Some buttermilk pies use cornmeal instead, but flour helps to thicken up the pie’s custard filling.

Eggs: You’ll need three large eggs. They add richness and creaminess to the custard.

Buttermilk: Whole buttermilk is ideal for the best flavor and texture.

Butter: Adds richness and flavor. We suggest using unsalted butter, but salted will work, too

Lemon zest: The floral, citrusy zest elevates the flavor of the pie.

Lemon juice: Lemon juice helps the custard set more easily. You can use either fresh or bottled, but fresh lemon juice has a better flavor.

Vanilla extract: An essential baking ingredient, vanilla extract rounds out the flavor of the whole pie. You could use other extracts if you wanted, such as almond or lemon.

Pie crust: We recommend our Perfect Pie Crust, because, well, it’s perfect. But you could also use pre-made crust.

Garnishes: Get creative! Whipped cream with berries is classic, but you could go simple with a dusting of powdered sugar. Candied nuts or seeds would be nice at the holidays.

What Does Buttermilk Pie Taste Like?

Sweet and slightly tangy, buttermilk pie is loved for its simplicity. The filling has a creamy and smooth texture, comparable to crème brûlée.

The combination of flaky pie crust with rich, custardy filling is an instant winner. Lemon zest and vanilla extract make up the predominant flavors.

Don’t Burn Your Pie

If you notice your pie crust or pie filling begins to darken, wrap the top of the pie with a pie shield to prevent burnt bits.

How to Store Southern Buttermilk Pie

Buttermilk pie should be kept in the fridge in an airtight container to prevent spoilage and is best for three to four days after baking.

Freeze any leftover buttermilk pie by tightly sealing it in an airtight zip-top bag or container. Pies stored in the freezer are best kept for two months. To defrost, place in the refrigerator overnight. Reheat leftover pie in the oven at 325°F to warm.

Please, try this pie.  I am positive you will love it as much as I do.  One of my Grandmothers and Mother’s favorite. 

Home » Beef » Ground Beef Meat Pie

GROUND BEEF MEAT PIE

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WHAT IS A MEAT PIE?

A meat pie is just what it sounds like — a flaky pie stuffed with minced meat. It is typically also filled other savory ingredients including vegetables such as potatoes and carrots and flavored with delicious seasonings. It is also known as a tourtiere  in Canada and is a popular French-Canadian dish during the holidays, particularly for Christmas.

For a minced meat pie without a pie crust, try easy Skillet Shepherd’s Pie made with a mashed potato topping.

This ground beef meat pie with a flaky puff pastry double crust pie is filled with delicious hearty ground beef (minced beef) cooked with vegetables and seasonings. It is the ultimate comfort food to make this season. Plus, this easy to prepare meal can be made ahead and is freezer friendly.

This ground beef meat pie with a flaky puff pastry double crust pie is filled with delicious hearty ground beef (minced beef) cooked with vegetables and seasonings. It is the ultimate comfort food to make this season. Plus, this easy to prepare meal can be made ahead and is freezer friendly.

Ground beef meat pie with a flaky puff pastry double crust pie is filled with ground beef cooked with vegetables and seasonings. The ultimate comfort food.

Ground Meat Pie:

INGREDIENTS:

1/3 cup butter

1 cup onions, finely chopped

2 tablespoons garlic, minced

1 tablespoon parsley, finely chopped

1 lb. ground beef

2 medium potatoes, peeled and grated

2 carrots, peeled and grated

1 tablespoon Worcestershire sauce 

1 tablespoon dark soy sauce

2 teaspoons salt

1 teaspoon ground black pepper

1/2 cup Panko breadcrumbs

9-inch double crust pie dough

1 egg, beaten (for egg wash)

INSTRUCTIONS

Prepare the Meat Filling:

Heat butter in a large skillet over medium high heat until the butter starts to sizzle and shimmer. Add in onions, garlic, parsley and ground beef. Stir well with a spatula and cook for 5-6 minutes until meat browns and is no longer pink.

Add in potatoes, carrots, Worcestershire sauce, dark soy sauce, salt and pepper. Stir well to cook evenly for another 2-3 minutes. Stir in breadcrumbs until fully combined.

Remove the skillet from the heat and let the meat filling cool down completely for about an hour, up to overnight.

Assemble and Bake the Pie:

Preheat the oven to 400°F.

Transfer the first dough disc onto a 9-inch pie pan and gently press down to form into the bottom pie crust. Slowly transfer the meat filling from the skillet into the dough-lined pie pan and use a spatula to spread evenly across.

Carefully place the second dough disc over the filling as the top pie crust. Make sure it covers the pie pan entirely. Gently press the edges of the top crust and the edges of bottom crust together, and crimp with your fingers to seal. Make 5-6 slits on top of the top pie crust for ventilation.

Gently brush the egg wash over the top crust and edges. If your oven is not ready at this point, store the assembled meat pie in the fridge to prevent the pie crust from disintegrating (the butter in the dough melts quickly at room temperature).

Bake the pie for 20 minutes until the edges of the pie crust turn golden brown. Then, reduce heat to 350F, and bake for another 40 minutes until the rest of the top crust is golden brown.

Remove the pie pan from the oven and let it cool at room temperature for at least 1 hour. Serve warm.

NOTES

Equipment used: measuring cups and spoons, skillet, rolling pin, and 9-inch pie dish.

How to store: This meat pie will last for up to 3 days in the refrigerator, covered with foil or plastic cling wrap.

How to freeze unbaked meat pie: You can freeze the entire unbaked pie to make things easier when you actually want to bake and serve this pie. I would recommend to initially prepare the pie in a disposable pie tin, for easier storage. Then, tightly wrap the unbaked pie in 3 layers of plastic wrap and then place inside a sealed freezer bag and store for up to 2 months. Bake directly from frozen but add an extra 5 minutes in the first baking step (so bake for 25 minutes at 400 F).

How to freeze baked meat pie: You can freeze baked pie for up to 3 months. To freeze, simply wrap the pie (or each slice) tightly with aluminum foil or plastic cling wrap. You can also place inside a heavy-duty freezer bag for storing. To reheat, thaw and then reheat at 350 F for 20 minutes.

This one is delicious, so please, step out of your comfort zone and try this one!

Cool as a Cucumber!

Written By: Kristin Spiridigliozzi Adkins

When I moved into my house in 2017 I decided to start my own garden. I don’t have much of a green thumb, so I didn’t think I could actually do it and well to my surprise I was actually able to pull it off! That year I was able to grow cucumbers, tomatoes and green beans. Since then, I’ve planted a garden every year.

I learned a lot the first year I planted my garden. I have a raised garden bed and every day I watched as the seeds started sprouting through the soil. I did my share of research to make sure I kept my little crops happy and healthy and to make sure I didn’t over water, as stated above, I don’t really have a green thumb, which you can ask my household plants about, lol. 

My research first started with cucumbers. I don’t know about you, but I LOVE cucumbers. They are probably my favorite vegetable ever. Now, while doing my research I learned things that I didn’t really think I particularly needed to know but when I get carried away doing research I just dive right in and one link takes me to another and viola, I found out where they came from. 

Did you know that cucumbers have been cultivated for at least 3,000 years? I didn’t! Cucumbers also came from India. I found out that raw cucumbers (which is my favorite way to eat them, lol) are 95% water, 4% carbohydrates & 1% protein. Now I did not know that cucumbers had protein in them at all. So I found that little fact about them pretty interesting. You know how that saying goes, “you learn something new every day.” In cultivation, cucumbers are classified in three main cultivar groups: slicing, pickled and seedless/burpless. I’ve had the seedless cucumbers before, but for me, I like the slicing cucumbers. 

Many people wouldn’t think there are many health benefits of a cucumber but there are! Cucumbers are great for hydration, bone health, inflammation, skin care and I’m sure there are many more I didn’t list. I remember putting cucumbers over my eyes when I was little because I thought that is what you were supposed to do, lol! I probably saw someone in my family do it and thought I’d try it too. 

With summer almost here, even though I feel like it already is, there are many great things to do with cucumbers when you have way too many in the garden and will not be able to eat them all before they go bad. Of course, we all know you can pickle them, which I do love a good dill pickle! I haven’t tried this yet, but I do know people use them in smoothies. I love making a good creamy cucumber salad to take to summer get togethers, which I will post the recipe below. I also like to make a quick tuna salad, take a cucumber, wash it and then slice it and good size thick chunks and then scooping out the middle and leaving a little layer on the bottom to where it makes it a cucumber cup. Then I put my tuna salad mix in the cucumber cup and eat that as a quick snack! 

All in all, while I didn’t think I would get that deep into research and learn new things about cucumbers, when in reality all I was trying to learn about is how to make them happy, healthy and bountiful, I always like when I learn something new. 

Hope every one has a great start of the summer with kids out of school and don’t forget to stay “cool as a cucumber”!

Creamy Cucumber Salad

Prep Time: 15 minutes

Total Time: 15 minutes

Ingredients:

1/2 cup sour cream

2 tbsp lemon juice

1/2 tsp dried dill

1 tsp sugar

1/2 tsp salt

1 large cucumber

1/4 red onion

Instructions: 

1. To make the dressing, combine the sour cream, lemon juice, sugar, dill and salt in a bowl. Set the dressing aside.
2. Peel the cucumbers, if desired. Slice the cucumbers and thinly slice the red onions.
3. Combine the cucumber, red onion and dressing in a large bowl and stir to combine. 
4. Let the salad sit for 5-10 minutes, give it another stir and then serve.

ENJOY!

A Tree for a Child’s Fantasy

One of my favorite trees even as a child was the willow tree.  The 2 that I love the most is Weeping Willow and Corkscrew Willow. We had a Weeping Willow tree that had wisteria ground in it.  So playing under it was magical.  I had a large umbrella shaped structure with beautiful hanging flowers.  This I could transform into any structure. A castle, cottage, teepee you get the drift of where I am going with this.

So let’s talk about my beloved willow tree. 

The willow tree has been popular part of the herbal pharmacy with many cultures for centuries.

There are over 400 species in the genus Salix growing around the world and the impact that they have had on gardens, mythology and medicine is massive. Since this tree survives tough conditions and is easy to root from cuttings, or just a branch stuck in the ground, we see them everywhere.

Weeping willow legends

The iconic weeping willow is native to Asia and features prominently in their folktales and art. The ancient Chinese believed that willow branches would ward off evil spirits and they were often carried or placed over doorways to keep those spirits away.

It is said that the first weeping willow grew in Babylon where the Children of Israel were taken into slavery.

Psalm 137: “By the rivers of Babylon, there we sat down, yea, we wept, when we remembered Zion.

We hanged our harps upon the willows in the midst thereof.”

When they hung their harps on the willow tree, the branches were forever destined to ‘weep’ and grow downward. Its actual origin was further east in China, but it’s a popular legend. My grandmother had an enormous weeping willow and the branches hung to the ground all around it. I have fond memories of playing with cousins and friends in our weeping willow ‘house’Willows are found around the globe and have many legends attached to them.

Willows are found around the globe and have many legends attached to them.

However other willows are just as popular in Native American and Celtic legends. Many notable sayings and practices were born around the willow. One of the most common traditions today has its roots in an old Celtic custom. If you knock on a willow tree, it is said to send away bad luck and that is where the custom of ‘touch wood’ or ‘knock on wood’ originated. European peoples also believed the wind in the willow leaves were elves who whispered and talked among themselves as people were passing underneath. However, they do plant willows near their homes to ward off bad luck. It is also said that if you confess your secrets to a willow tree, the secret will be forever trapped inside the wood. Native Americans tied willow branches to their boats to protect them from storms and to their lodges for the protection of the Great Spirit.

Willow branches make great baskets and here’s a set of basket-making tools to help you get started.

Willow wood has a natural pain and fever reducer.

Willow wood is supposed to be the best choice for divining water, magic harps and some wizards use it for making their spell casting wands. (however Harry Potter fans already know this) Whether you believe in magic or not, willows do possess some powerful characteristics. Willow bark contains salicin, which is a natural form of aspirin. Willow bark has been used for thousands of years as a pain reliever and to reduce inflammation. Willow wood is also able to absorb trauma or shock without splitting and some of the best cricket bats and Dutch wooden shoes are made from willow. Since the wood is pliable, it is popular with basket-makers as well.

If you don’t have any willows handy, here’s natural, made in USA willow bark tincture.

Willows are good choices for butterfly gardens

North American willows are a host plant for the Mourning Cloak butterfly and the catkins that bloom very early in the spring are one of the first pollen sources for honeybees. This makes them an excellent choice for helping our fragile pollinator population. Ancient Europeans and the Inuit of the Alaskan peninsula also made a type of porridge from the catkins and used them as food. Many early peoples discovered the catkins also produce a reddish dye. The willow was one of the most useful plants for early peoples.

Here’s three different types of willow trees that are hardy in just about every garden.

Growing willow trees

Willow trees prefer a sunny area where the ground stays moist. The area around a pond or along a stream is perfect. Don’t worry if your tree isn’t completely straight, or develops crooked branches. Willows are planted for ‘character’ and the best ones are often bent and twisted. There are many willow species and commercial cultivars that are hardy in a wide range of climates. Here’s a few options that our PlantScout vendors are offering and you can always check with your local nursery to see what grows best in your area. There’s a willow for just about every garden or space, so it is an excellent choice for just about every one. They are even very good bonsai choices and bonsai weeping willows are very popular.

Use a cutting of a weeping willow tree that is perfect for training as a bonsai.

Interesting Information:

The Weeping Willow tree is a native of the extra-tropical Asia and belongs to the group the Crack Willows. This oriental tree’s bark owns mainly all of the medicinal and tanning properties of the willow group. It has been long known in China and Turkey that the Weeping Willow is known its tearful symbolism, used in some places as a cemetery ornament signifying an association of grief for the loved one in the grave. In the ancient times the torches used in funerals were made precisely by Willow wood. It could have been a tree of ill omen as well as in ancient Babylon it is said the soothsayers predicted the death of Alexander the Great deriving from the fact that it was the Willow that swept the crown from his head as he was crossing the Euphrates river in a boat.

 

Corkscrew Willow

The Chinese willow, Salix matsudana ‘Tortusa’, is a species of willow native to northeastern China. Named in honor of a Japanese botanist, Sadahisa Matsuda, this unusual deciduous tree is also known as curly willow, tortured willow and corkscrew willow.

Unlike weeping willows, these trees have an upright form. The corkscrew willow has a unique branching habit. As the tree grows, its branches reach out horizontally and then twist every way possible, creating curls or corkscrews.

Corkscrew willows are fast-growing. Like most willows, they grow about 24 inches a year, reaching a mature height of 25-30 feet with a spread of 15-20 feet. They prefer moist soil and their roots stay shallow and near the surface.

Aggressive roots are a challenge with corkscrew willows. It is best to plant these trees away from homes and other structures because their moisture-seeking, shallow roots have been known to crack sidewalks, driveways and even sewer and water lines. They are hardy from Zones 4-8 and can grow equally as well in clay, loam or sand. They can grow in sunny or partly shady areas, but because they like moisture, be sure to water this tree during periods of drought.

The corkscrew willow has a characteristically short lifespan. Many fast-growing trees suffer from weak trunks, brittle branches and are prone to weather damage and breakage. Prune the corkscrew willow regularly to allow air and sunlight to enter the center of the tree. A healthier tree, free of damaged or dead branches, is less prone to insect damage.

phids, borers, gypsy moths and willow beetles are pests commonly attracted to willows. Most horticultural extension offices do not recommend sprays, but rather sticky bands that can be placed around the tree which capture the crawling critters as they head upward. The tree is relatively disease-resistant, although it is susceptible to powdery mildew and leaf spot.

Truly a tree for all four seasons, the corkscrew willow adds interest to your garden all year round. In the spring, it has lovely buds. In the summer, its fall colored leaves provide shade and during the fall, the leaves turn a bright, almost pure yellow before dropping to the ground. Winter highlights the corkscrew willow’s branches, which are dramatic and interesting when the leaves are gone.

The corkscrew willow is a popular tree choice, as it grows to its mature height very quickly, it has a beautiful shape and is generally disease-resistant. In the right location and with the right care, a corkscrew willow will provide you with year-round enjoyment.

As a child I found that the corkscrew will made excellent magic wand.

Cry Me A River: The Onion 

I had went to see my grandchildren in Georgia.  We went out one day to Athens Georgia to go into Thrift/Antique Stores, which is a family pastime.  Low and behold the lady at the counter in one of them was eating her lunch.  It smelled delicious and looked so tasty.  So I asked her what she was having. She said Onion Pie.  I said I had never heard of it.  So she gave me a taste.  I was suddenly in love!  I asked her for the receipt which gave me.  I have been making this wonderful Pie ever since.  You can make it year round.  

So I said to myself let’s do a blog on onions.  So here you are.  

Onion History

Onion is thought to have originated more than 5000 years ago in Central Asia and is one of the most ancient of food sources. Its consumption by humans can be traced back to the Bronze Age. A staple in the diet of many early civilizations, it was especially important in ancient Egypt

Many archaeologists, botanists, and food historians believe onions originated in central Asia. Other research suggests onions were first grown in Iran and West Pakistan. 

It is presumed our predecessors discovered and started eating wild onions very early – long before farming or even writing was invented. Very likely, this humble vegetable was a staple in the prehistoric diet.

Most researchers agree the onion has been cultivated for 5000 years or more. Since onions grew wild in various regions, they were probably consumed for thousands of years and domesticated simultaneously all over the world. Onions may be one of the earliest cultivated crops because they were less perishable than other foods of the time, were transportable, were easy to grow, and could be grown in a variety of soils and climates. In addition, the onion was useful for sustaining human life. Onions prevented thirst and could be dried and preserved for later consumption when food might be scarce. While the place and time of the onion’s origin is still a mystery, many documents from very early times describe its importance as a food and its use in art, medicine, and mummification.

Am I a Fruit or Vegatable?

An onion (Allium cepa L., from Latin cepa meaning “onion”), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium. The shallot is a botanical variety of the onion which was classified as a separate species until 2011.

Fun Facts

Our word “onion” comes from the Latin “unio” meaning one or unity, because an onion grows as a single bulb.

In ancient Egypt, the onion was a symbol of eternity because it is a circle‐within‐a‐circle. The Pharaoh Cheops paid workers who built the Great Pyramid in onions, garlic, and parsley and onions were painted on the walls of the pyramids. Mummies were even buried with onions.

According to an old English Rhyme, the thickness of an onion skin can help predict the severity of the winter. Thin skins mean a mild winter is coming while thick skins indicate a rough winter ahead.

According to the Guinness Book of World Records, the largest onion ever grown, weighed 10 pounds 14 ounces. It was grown by V. Throup of Silsden, England.

Onions are a popular vegetable. Worldwide we grow about 50 million tons of onions a year! The average person eats about 13.7 pounds of onions a year. This really varies, for example in North America we eat about 18.6 pounds each per year, while in Libya, the average person eats 66.8 pounds of onions in a year!

Onion tips

After slicing onions, wash your hands in cold water, then rub them with salt or vinegar. The salt or vinegar will remove onion smells from your hands.

If you eat onions you can get rid of onion breath by eating parsley.

If you need only half of an onion, use the top half. The root will stay fresh longer in the refrigerator.

When buying onions, go for ones that feel heavy in your hand and firm.

Onions – why the tears?

It’s all about chemistry!

Onions absorb sulfur from the soil, which helps form a class of volatile organic molecules called amino acid sulfoxides; they form sulfenic acids. When you cut an onion, you break cells, releasing their contents. Enzymes that were kept separate now are free to mix with the sulfenic acids to produce propanethiol S-oxide, a volatile sulfur compound that wafts upward toward your eyes. This gas reacts with the water in your tears to form sulfuric acid. The sulfuric acid burns, stimulating your eyes to release more tears to wash the irritant away.

Cooking the onion inactivates the enzyme, so while the smell of cooked onions may be strong, it doesn’t burn your eyes. Aside from wearing safety goggles, a snorkel mask or running a fan, you can keep from crying by refrigerating your onion before cutting it (slows reactions and changes the chemistry inside the onion) or by cutting the onion under water. This can be very tricky and may lead to knife mishaps. Instead, use a sharp knife which reduces the crushing effect of slicing onions.

What is the folklore about onions?

People hung strands of onions and garlic from their doorways, their windows, and even around their necks to keep the vampires away. Some cultures thought of the onion family as having sexual powers.

What countries do not eat onions?

The Buddhist “pure vegan” diet is also practiced by Mahayana Buddhist monastics in Korea, Vietnam, and Japan. In India, practitioners of Jainism and Hinduism may also abstain from garlic and onions, as well as other plants which are associated with impurity.

What nationality eats the most onions?

World onion production is estimated at approximately 105 billion pounds each year. The average annual onion consumption calculates to approximately 13.67 pounds of onions per person across the world. Libya has the highest consumption of onions with an astounding average per capita consumption of 66.8 pounds.

What does the onion symbolize?

They’ve been woven into the fabric of traditions, often symbolizing prosperity and protection. In various cultures, onions were thought to ward off evil spirits, and they played a role in rituals, from weddings to funerals, signifying eternity due to their concentric layers

Can dogs eat onions?

No, dogs shouldn’t eat onions. These vegetables contain a compound called N-propyl disulphide which is highly toxic for dogs. This compound can cause the breakdown and eventual destruction of red blood cells and lead to anaemia. In extreme cases, onion poisoning can be fatal for dogs.

What is the deeper meaning of onion?

The metaphor of a peeling onion is often used to describe the layers of hurt we experience in our lives. Just as an onion has multiple layers that must be peeled away to reach its core, our emotional pain can also be multi-layered and complex. Here’s a comparison of the layers of hurt to a peeling onion: Outer Layers.

Southern Onion Pie Recipe 

I’ve taken all of the important and the subtle nuances of onions and layered them into this savory pie. It’s a cross between a classic southern tomato pie, a buttermilk pie and an onion tart. The caramelized onions start in a slow cooker with sherry and thyme (if you feel fancy). Overnight, the translucent petals of white, yellow, red and sweet onions melt, become bronzed and bathe in their own juices to produce a cohesive tangle of skins that are baked under a mayonnaise and Parmesan crust inside of a buttery pie shell and garnished with a little bit of fresh chopped chives. It’s super fantastic.

Southern Savory Onion Pie

Yield: 2 Pies; 6-8 Slices Per Pie

All of the important and the subtle nuances of onions and layered them into this savory pie. It’s a cross between a classic southern tomato pie, a buttermilk pie and an onion tart. The caramelized onions start in a slow cooker with sherry and thyme (if you feel fancy). Overnight, the translucent petals of white, yellow, red and sweet onions melt, become bronzed and bathe in their own juices to produce a cohesive tangle of skins that are baked under a mayonnaise and Parmesan crust inside of a buttery pie shell and garnished with a little bit of fresh chopped chives. It’s super fantastic.

INGREDIENTS

2 to 4 pounds white, yellow, red, and sweet onions, thinly sliced

3 Tablespoons cooking sherry

3/4 cup Greek yogurt

4 dashes hot pepper sauce (such as Cholula or Texas Pete)

2 eggs

salt and pepper, to taste

3 cups caramelized onions

1 pie shell

1 1/4 cups grated Parmesan or Gruyere cheese

3/4 cup mayonnaise

salt and freshly ground black pepper

3 Tablespoons fresh chives, chopped

INSTRUCTIONS

Transfer all of the thinly sliced onions to the slow cooker — the slow cooker should be half to three-quarters full.

Cook for 5 hours on HIGH or 10 hours on LOW.

Stir occasionally, if possible — this will help them cook more evenly, but is not necessary.

After 5-10 hours, the onions will be golden-brown and soft, and they will have released a lot of liquid. Remove onions to a large bowl and let cool.

If you like onions with a deeper color, continue cooking for another 3 to 5 hours on LOW. Leave the lid ajar so the liquid can evaporate. Check every hour and stop cooking whenever the onions look and taste good.

Preheat oven to 375 degrees F.

In a large bowl, mix 3 cups of the cooled onions with yogurt, hot sauce, eggs and salt and pepper. Make sure all ingredients are well blended and then pour into 1 pie shell.

In a small bowl, mix grated cheese, mayonnaise, salt and pepper until well-blended. Spoon mixture on top of the onion mixture in the pie shell.

To prevent burning or over-browning the pie crust, cover the crust with aluminum foil. Bake in the preheated oven for 35 minutes.

Remove foil from the pie crust and bake for an additional 15 minutes, or until golden brown on top. Garnish with chives, if using. Let cool for a few minutes to settle before slicing.

Pie can be served hot, warm, or at room temperature.

This is delicious and you will fall in love with it!  I know I did.  

Find a Penny, Pick it Up! 

By: Kristin S. Adkins

Superstition says, “Find a penny, pick it up and all day long you’ll have good luck!.” Did you know there are many different superstitions about finding pennies? I didn’t so of course, I took a dive into the world wide web on a search about the superstition behind finding pennies. 

One of the more common superstitions is believed that when you find a penny in significant moments or in spiritual guidance periods of your life, they are believed that the coins can hold a spiritual message and serve as signs from the spiritual realm. Spiritual beliefs believe that pennies are like little notes from the universe that they are never alone. Other people believe that there are messages within the numbers on the penny. For example, finding a penny with your birth year on it could be interpreted as a sign that you are on the right path in life. The context in how you find the penny can always provide clues!

The superstition behind finding a penny and it bringing you good luck is considered an old folk belief. In this case, the idea that metal, regarded by many ancient cultures as quite valuable, was sent by the gods to protect those whom they favored. Penning being made from metal, find them and you’ll have good fortune! 

This one reminding me of my article about cardinals a few weeks ago, some people believe that finding random pennies are actually placed there for us to find by loved ones who have passed away. They believe its our love one giving us a sign to let them know they’re okay. An anonymous quote reads, “When an angel misses you, they toss a penny down…sometimes to cheer you up, to make a smile out of your frown. So, don’t pass by that penny when you’re feeling blue; it may be a penny from Heaven that an angel tossed to you.” As you can see there are a lot of different superstitions when it comes to loved ones who have passed, as my article on cardinals also had a very similar meaning. 

I’ve always thought when finding a penny that you only pick it up if it’s lying face up. I found out that goes back to ancient beliefs that there is a battle between good and evil. The heads on the penny became associated with good, while the tails became associated with evil or unlucky. 

As you see, there are so many different superstitions about finding a penny here, there and everywhere. Just a little fun fact if you didn’t know, the first penny in the United States was minted in 1787 and was designed by Benjamin Franklin. It was called a Fugue and was made of 100% copper.