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First Aired - 11/14/2010 03:30PM
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This week on We Dig Plants Alice and Carmen continue their Fruit Series with Pears! Joining them is guest Sarah Lohman of http://www.fourpoundsflour.com/, a sort of culinary time-traveler who collects old recipes, classic ingredients, and combines them just as they would have been cooked long, long ago. Learn the history of the pear, its biological cousins, how it was served traditionally, and how they're grown on this pear-shaped episode of We Dig Plants. This episode was sponsored by Cabot Cheese of Vermont, Dairy Farm Family owned since 1919
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We Dig Plants: The Pear Show (26:22)
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Alice Marcus Krieg, Carmen DeVito, We Dig Plants, Sarah Lohman, pears vs apples, apples are more utilitarian, pear is a member of the rose family, great source of vitamin C, you can ripen in a brown paper bag at room temperature, Bartlet pears are the most popular variety in the US, used for dried pear products and canning, the pear was cultivated in Greece as early as 3000 years ago, included as a gift of the gods, temptation of the pear, Christian symbolism, history of the fruit, pears used to be nicknamed butter fruit, pear varieties,Tips for Growing Pears & Traditional Recipes (19:05)
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tips for growing pear trees, don't put fertilizer right around the trunk, dwarf trees, can be planted only 8 feet apart, even dwarf trees are still big, 15 or 20 feet tall, fire blight, cooking with pears, old traditional recipes, Sarah Lohman, ginger and pear, traditional pairing, preserving pairs,To comment on this episode click here. There are currently Comments
First Aired - 12/06/2009 05:00PM
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Kim Severson stops by the Mr. Cutlets Show to explain the difference between New York & San Francisco cuisine. Also on the show, Stefanie Cohen.
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The Mr. Cutlets Show Introduction (10:45)
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Josh Ozersky, The Mr. Cutlets Show, Hearst Ranch, Heritage Radio Network, Kim Severson, Patrick Martins, Heritage Foods USA, Roberta's, Josh is on a juice diet, www.ozersky.tv, Kim got to New York 5 years ago, before that she was in San Francisco, worked for the San Francisco Chronicle for 7 years, A16, David Chang, Alice Waters, gastronomy, France, Italy, cuisine complexity, technique, seasonality,Kim Severson Explains The Difference Between San Francisco and New York Cuisine (9:23)
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Kim Severson, New York chefs, the product in New York isn't great, produce, New York chefs subscribe to a credo of letting food be itself, kichen technique, the lowest end of New York is great, Jamaican beef patties, middle level food is easier to find in San Francisco, California, grilling, more space to cook, seasonality shifts, great variety of vegetables, dates, clemintines, cross pollination takes time,Invisible Kitchen Technique (10:30)
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hot and cool media, Marshall McLuhan, it's very uncool to tell where the stuff came from on a menu, sources on menus, less processing, less painterly plating, technique, the integrity of the food remains, kitchen technique is invisible, Michael White, pork fusilli, New York is so fast and quick, chefs push each other, there are some rules, restaurant tourism, many restaurants are driven by young chefs, Brooklyn, culinary boot camp, Italian meringue cake, Hand Pull Noodle and Dumpling House,To comment on this episode click here. There are currently Comments
First Aired - 11/07/2010 03:30PM
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This week on We Dig Plants Carmen and Alice get nutty and speak to Duke Lane, president of the Georgia Pecan Commission. Learn about the healthful properties of the pecan (antioxidants!) Learn how a slave named Antoine over a hundred years ago grafted the genetic strain of pecan that is now grown by every industrial operation in the world, and learn why China is becoming a major player in the pecan market. This episode was sponsored by Acme Smoked Fish.
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We Dig Plants Introduction (19:03)
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a nutty show, the Chestnut show, Duke Lane, Georgia Pecan Commission Chairman, pecans have more anti-oxidants than any other nut, pecan oil is similiar to avacado oil in its good cholsterol content, pecan orchards, pecan trees were planted in Long Island in 1772, NY State is not a listed producer of pecans, wild versus native pecans, seedlings are delicious pecans just smaller with less oil, improved varieties, George Washington planted pecans, the wild pecan harvest was once more popular and profitiable than row crops, Abner Landrum of South Carolina discovered a pecan budding technique in 1822, a slave named Antoine grafted wild pecans to seedlings to create the Centennial, the Centennial is now called the Improved Pecan, pecans are the only tree nuts grown in the US, the US ranks #1 in world pecan production, Georgia produces 1/3 of US pecans, Texas produces the most of any state, the demand for pecans has escalated recently, China's potential production of pecans, Chinese pecans are different from US pecans, the Chinese have begun buying pecans in Georgia, Duke went to Cuba and brought pecans, Cuban people loved pecans, the pecan crop is just getting started,What Makes a Good Pecan? (20:56)
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crop quality is determined by kernel shell and oil content, you want thin shells with pecans, you weigh pecans in-shell and then weigh the kernel to find the meat percentage, meat percentage determines the oil content and how much you're paid (the yield), a nut's color sometimes shows how much oil the pecan may contain, you usually plant the nuts with the highest oil content and the least amount of spraying to keep insects away, the most popular variety in Georgia is the Desirable, pecan growers are paid on the point of the yield, agrotourism has helped pecans, people are interested in how things are grown now more than they once were, how hard or easy is it to grow pecans?, you're working on a pecan tree almost year round to enhance the 2 months of production, you often have presold your nuts based on what you do harvest, growers often plant more than one variety so you can harvest at more than one time, sprouting is when nuts aren't gathered in a timely fashion and get too ripe, hopefully the harvest is complete by Christmastime, what are the pests associated with pecan trees?, pecans love rain but too much rain can cause scabbing wherein the nut turns black and may even drop off the tree, scabbing can be controlled, equipment can compensate for excess moisture, pruning as part of growing pecans, the more sunlight and are circulation through orchards into lower limbs helps increase the size and quality of the nut, you can't just plant a tree in the ground wish it well and hope it pays your bills, regional growing conditions, what is the future of the industry?,To comment on this episode click here. There are currently Comments
