I’m eating apricots and I think: these are basically tiny peaches. But they have smoother flesh, they’re sweeter, they’re more flavorful than their larger cousins.
Same with cherries. Tiny plums, just way more delicious.
People like the giant Red Globe grapes, but they are bland and watery, if crisp. The modest Concord blows them away in flavor.
And yet producers breed for bigger fruit. Bigger and less delicious.
Where are the visionaries breeding for smaller, tastier fruit? Where are my tiny apricots the size of a dime and so delicious I’d collapse to the ground with my eyes rolled back into my head?
- What’s hot in the fruit garden? (blackmoorfruit.wordpress.com)
- Aprium’s (earthtreatsblog.wordpress.com)
- April is for Apricots (foodsfromspain.wordpress.com)
- All for making the king of fruits sweeter (thehindu.com)
- Syrian Dried Apricot Paste at Pars Market Middle Eastern Store in Columbia Maryland (parsmarketcolumbia.wordpress.com)
- Broadway Basketeers Dried Fruit Extra-Large Gift Basket (eyeoncelebs.com)
Corn is starting to show up in the grocery stores in my urban habitat. What I am used to this meaning: figuring out which store has the yellow corn this year, not the white corn that is most prevalent.
This is what I’m looking for. So far this year, nobody has it. Instead, they have white corn.
What, you ask, do you have against white corn? Well, just that it is bland, flavorless, and tastes more like sugar than anything else. It doesn’t taste like corn. It doesn’t have that corny corniness that is corn. White corn is sweet baby food. Yellow corn is corn.
So where is all of the yellow corn? Is the white corn early, greenhouse-planted corn, earmarked (no pun intended) for the supermarket? Is it all white because that’s what most people seem to want to buy? Is the yellow corn still all in the fields, is it going to be late summer before I see any?
Is it all being made into ethanol to add to gasoline? Is the less desirable yellow corn all slated for export? Is it all being turned into syrup to make soft drinks and bread and… well, that crap seems to get added to damn near everything, I wouldn’t be surprised to learn it was in the ground beef, too.
Maybe I should have my eye on the field corn being grown in the fields right outside of town, waiting to be made into animal feed because it’s too starchy for my fellow Americans’ taste… which is itself sort of odd, because we’re all about potatoes, and it doesn’t get much starchier than that.
I bet that field corn is the corniest tasting corn that ever corned.
- a-MAZE-ing MAIZE ! (with corn soup recipe) (thegreeningspirit.wordpress.com)
- Some Iowa July 4th picnics may lack sweet corn (siouxcityjournal.com)
- Is Corn Healthy to Eat? (latestlifestyle.wordpress.com)
- SWEET CORN: Relax Everyone…Crop Is Okay (whotv.com)
- Comparison of GMO and non-GMO corn – the real statistics will astound you! (philosophers-stone.co.uk)
- Wet spring brings troubling start to corn planting (rapidcityjournal.com)