“I’m not going to eat the purslane,” my friend Amy announced as we collected our CSA shares. “I grew up weeding that ^%$#.”
My CSA often coughs up veggies and greens you don’t usually see in the supermarket, but until Amy foisted her purslane share on me, I hadn’t realized the haul would include actual weeds.
Amy, who comes from rural Colorado, says she used to spend hours each week as a kid hunting down purslane shoots and fighting their attempts to take over her family’s vegetable patch. The USDA classifies it as “invasive and noxious.” Google its official name, “portulaca oleracea,” and you’ll get a long list of advice on killing it; Google “purslane” and you get tips for cooking it.
The comments about same-sex marriage made by Chick-fil-A President Dan Cathy a week ago continue to generate controversy this week, with politicians and puppets, well at least their handlers, weighing in.
"Guilty as charged," Cathy was quoted as saying in the Baptist Press last week when asked about his company's support of the traditional family unit as opposed to same-sex marriage.
As we seeded our corn, soybeans, and popcorn on our Indiana farm this spring, there were many reasons to think that we would harvest a fantastic crop this fall. To start, we had a new John Deere planter equipped to help us plant with greater efficiency and accuracy than ever before. Then March came with temperatures 20-30 degrees above normal. Warm temperatures and dry conditions meant a very early start to planting on our farm. It seemed that with a long growing season ahead that the sky was limit for yield. That seems forever ago now.
With more than 211,000 drive-thru restaurants in America, the fast-food window is about as American as apple pie (which, by the way, you can order at your local McDonald’s). It’s so common, in fact, that America honors its deep-fried, heavily salted craving once a year on July 24, otherwise known as National Drive-Thru Day.
The U.S. Census explained on its website that fast-food giant Jack-in-the-Box founded the first drive-thru joint in San Diego back in 1951, but some food historians disagree about the origin of the quick-service window meal.
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
Today we set our sights south of the border, and concentrate on a great spirit that’s often maligned. Happy National Tequila Day!
Tequila (the spirit, not Pee-Wee Herman’s favorite jam) is made in and around the state of Jalisco in Mexico, from the blue agave plant. Blue agaves are related to asparagus, and these succulent plants are pollinated by bats and grow at high altitudes. When the plant is twelve years old, the piña - the pine-cone-shaped heart of the agave plant after the sharp leaves are stripped away - is cooked and then mashed, and the resulting pulp is fermented and distilled.
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