Now that all the weird weather seems to have come to an end (really, hail in June? That’s uncalled for!) The garden has really started to spring into action. The tomatoes and zucchinis are blooming, the beans and cucumbers are sending out creepers. I imagine in two or so weeks we can start harvesting veggies from it. I can’t wait to make bread salad using only vegetables I’ve grown and bread I’ve baked. D and I are hoping that we’ll get enough tomatoes this year to do some canning as well.
Zucchini blossoms
Green beans. By the time their done those creeping vines will be all over the place...Tomato blossoms
So far, there hasn’t been much of a problem with pests. I don’t know if it’s because of the beer traps or the heavy doses of Sluggo I used early on. Not pictured are the cucumbers, eggplants, basil, and spinach (that last one was inadvertent, it was in the winter garden and must have seeded at some point.) The cucumbers are at the very back of the box next to the fence and we’ve hung some netting between the garden box and the fence so they have something to climb. If the beans get out of control we’ll also direct them towards the netting…
Here’s a tip for those of you gardening from home as well, don’t get your blossoms wet. This has a tendency to insure they never fertilize or bear fruit. We lost out on have a season of tomatoes because of this last year. Also, don’t let your tomatoes bloom too much. All that flowering will take energy away from making nice big fruits. So once you’ve got some tomatoes on the vine cut back some of your blossoms…
If you’re lucky enough to be growing some of your own produce I’d love to see some of your pictures or hear any tips you’ve come across! Share them with me in the comments.
Devere’s Irish Pub has these delicious BLTs that I tell everyone about. They use their own housemade Irish bacon, lettuce, tomatoes, and mayo, just like any other BLT. But, then you can have a fried egg put on your BLT too. I looked at that option many a time before actually trying it. I wish I hadn’t wasted all those opportunities! I am the last person who’d have thought that a fried egg on any sandwich, let alone a minimalist masterpiece like the BLT, was a good idea. I was wrong and so are you. The egg adds so much flavor and depth!
Stop whatever it is you are doing right now, go home, make yourself a BLT, fry an egg, combine them, and eat it. I’ll be waiting here when you want to thank me for giving you the idea.
For something even more decadent try the grilled cheese and egg sandwiches in this month’s (April ’11) Bon Appetit. That is the sandwich seen in the picture above: pancetta, provolone, arugula, green onions, and a fried egg on sourdough bread. Truly, to die for.
It’s been a little iffy these past few weeks but I think it is safe to say Spring is finally here! Spring is the herald of many things (one of the best being Easter candy; I’m looking at you Cadbury egg) what it means in our household is spring cleaning and spring planting. The cleaning is all mostly done (I’ve just got to steam clean the carpets) so, that means it’s time to get our hands dirty in the garden.
Before we could plant we had to take everything else out. The winter garden still had celery, spinach, chard, arugula, and carrots in it; they all had to go:
After harvesting, all the greens had to be cleanedTiny carrots are yummy. I think we grew them too close to each otherOnce cooked all this spinach will fit in a one measuring cupArugula is delicious. This was previously unknown to me
We kept the celery in the garden because it seemed so happy and I have no idea what to do with 4 heads of celery… Once the winter plants were out all the ready compost out of our composter and went in, along with a bag of manure fertilizer, and soil to revitalize the plot. Then we laid out where we were going to put everything. Learning from last year we picked up fewer tomatoes and zucchini plants and got more cucumbers. We’re also attempting beans again this year to see if we can do better than the single green bean pod we got last year.
Everything in its place.I swear I helped put this garden in. It wasn't all D.
Beer traps in Sluggo spread. It begins!
I’m hoping that we do get a lot of produce this year. D and I are both looking forward to learning how to can and pickle vegetables! I’m still trying to figure out what to do with all the celery. As it is we’re putting it in absolutely everything.
I was hungry for a donut the other day but couldn’t find one anywhere near the Capitol the other day. I ended up settling for A Nestle King Sized Sandwich (only now do I realize that no where are the words Ice cream to be found on this wrapper.) As I was eating the sandwich I turned over the wrapper and looked over the nutritional information and list of ingredients, as is my want. I noticed that for the vast majority of them I had no idea what they were… Considering that monoglycerides don’t sound that appealing I decided to investigate!
For those of you who can’t make out the list in the picture above this “frozen dairy dessert” contains:
Good lord, some of those are a mouthful aren’t they? Now let’s see if I can find out what they all are? And if you didn’t know ingredients on food are listed by the quantity in the product, so the first item is the most, and the last item is the least.
The Ingredients
Ice cream:
Whey – is the liquid remaining after milk has been curdled and strained. It can be used to make ricotta or brown cheeses but is most often used as an additive in many processed foods, such as this ice cream sandwich
Sandwich wafers – see below
Sugar – this is a fairly generic term, I’m assuming that it is referring to sucrose hear, as it is the most common and popular.
Corn syrup – made from the starch of maize. Corn syrup is mostly glucose. According to Wikipedia it is used, “in foods to soften texture, add volume, prevent crystallization of sugar, and enhance flavor.”
Cream – skimmed from the top of milk; this is butterfat. This is a common ingredient in ice cream.
Tapioca maltodextrin – a modified food starch that thickens and stabilizes fatty compounds. It is produced from tapioca starch by a natural enzymatic process to give desirable fat-like and stabilizing properties. Van be used as a fat-replacer in desserts, cheese products, and ice cream. Some of the benefits include the neutral flavor which makes it an excellent flavor release with improved smooth texture. The off-white color and low application rate of 2% to 10% makes it a great substitute for fat, milk, gums and other stabilizers.
Propylene glycol monostearate (PGM) – ss a colourless, viscous, colorless liquid. It is mixable with water alcohol, and many solvents. PGM has a wide range of applications including industrial solvents, paint and coating solvents, polyester and alkyd resins, antifreeze coolants, heat transfer fluids, deicing fluids, plasticizers, detergents and surfactants, and bactericide (YUM!) Pharmaceutical grade PGM is used in foods, pharmaceutical, and personal care products. Propylene glycol monostearate can be used as a lipophilic emulsifier and emulsion stabilizer in food.
Skim milk – milk with all of its cream removed.
Guar gum – the ground endosperm of guar beans. Typically produced as a free-flowing, pale, off-white colored, coarse to fine ground powder. Guar gum has man applications from the explosives to mining industry. Most likely its use here is to help maintain the homogeneity and texture of the dessert.
Monoglycerides – a common food additive used as an emulsifier, to help blend certain ingredients together such as water and oil. When you bake or make ice cream at home you use an egg yolk.
Sodium carboxymethylcellulose (SCMC) – Commonly used in pharmaceuticals. SCMC is a gummy substance that is a sodium salt of carboxymethyl cellulose; used as a thickening or emulsifying agent. It is also used in paints, detergents, and most disturbingly the oil drilling industry (as part of the mud they use to plug wells.)
Carrageenan – derived from seaweed carrageenan gel increases viscosity.
Annatto color – derived from the achiote tree. Annatto is used to produce a yellow to orange food coloring.
Artificial flavors – through the magic of science we can create volatile (how else would you be smelling them?) compounds which mimic the complex chemicals that give flavor to the foods we eat. The flavor business is a cut-throat one which is why manufacturers don’t have to tell use what they are using.
Caramel color – another food coloring. Caramel color is one of the oldest and most widely-used food colorings, and is found in almost every kind of industrially produced food.
Salt – you should know already
Sandwich wafers:
Bleached white flour – white flour that has been chemically treated, usually with the same chemicals used to age the flour, to remove the light yellow color caused by xanthophylls, a variety of carotenoid also found in potatoes and onions.
Sugar – see above
Caramel color – see above
Dextrose – is glucose how this is different from fructose and sucrose is beyond my grasp of chemistry.
Palm oil – edible plant oil derived from the fruits of palm trees. Palm oils are high in saturated fat. Common in processed foods because of how cheap it is.
Corn flour – A powdery flour made of finely ground cornmeal. White corn flour is used as a filler, binder and thickener in cookie, pastry and meat industries.
High fructose corn syrup (HFCS) – According to Wikipedia, HFCS “comprises any of a group of corn syrups that has undergone enzymatic processing to convert some of its glucose into fructose to produce a desired sweetness. In the United States, consumer foods and products typically use high-fructose corn syrup as a sweetener.” This is because it is usually cheaper than sucrose, or table sugar.
Corn syrup – see above
Baking soda – sodium bicarbonate. Baking soda is used in baking because it facilitates the rising of dough.
Modified corn starch – created by physically, enzymatically, or chemically treating native starch, thereby changing the properties of the starch to enhance their performance in different applications. Most likely used here to prevent the wafers from dripping while they defrost.
Salt – see above
Mono and diglycerides – see monoglycerides above
Soy lecithin – a yellow-brownish fatty substances occurring in Soy beans. Its use here is probably for its emulsifying properties since it reduces fat and egg requirements. It also acts as a releasing agent to prevent sticking and simplify cleaning (important in mass production.)
Cocoa – the low-fat component of chocolate.
Thoughts
Before carrying out this exercise I had no idea what the majority of these items were (outside the ones with common household names and the various sugars) or how they were made. Now that I do know I’m only slightly perturbed (disturbed.) The idea that many of these items are produced in chemistry labs instead of grown on a farm, while alarming, doesn’t seem to indicate that they are actively harmful.
Sadly, the same cannot be said for the industry that uses and creates them. HFCS is no more harmful than common sugar but, the system that created that made HFCS viable as a substitute is quite harmful.
I enjoyed the sandwich but I don’t think I’ll make eating them a habit. I continue to follow Michael Pollan’s advice from In Defense of Food, “don’t eat anything that your great-great grandmother would not recognize as food.”
