The food thread

[Cal Weldon]

most of it is exported from China

I think China grows more than the rest of the world put together.

 

[billshurv]

Funny enough, BBC travel just did a piece on ratatouille and similar dishes: BBC - Travel - The "right" way to make ratatouille

I read that so was pleased that I knew what Tian was (although less pleased that the animators cheated us).

 

[billshurv]

Asparagus is one of the few things I only buy locally and when in season. Especially when I am visiting my mother as they grow is near her and so you can get it from the field that morning. I feel guilty I don't do this with more things though.

 

[00940]

Asparagus is kind of a big deal in Belgium. But the Germans seems to take it even more seriously. I saw an automatic asparagus peeler for the first time last year in an open air market in Aachen.

Something like it: PEELING MACHINE FOR WHITE ASPARAGUS - YouTube

 

[billshurv]

fresh asparagus and a soft boiled egg takes some beating. Something simple yet decadent about it.

 

[lousymusician]

Asparagus is one of my favorite vegetables, I recently found out that most of it is exported from China, Peru and Mexico, in that order. The US being the #1 buyer.

San Joaquin County, CA, where I live, used to grow lots of asparagus. Over 24,000 acres of it were planted here in the '90s. There is none left, the labor costs are too high to grow it here any more.

Bill
Stockton, CA

 

[nezbleu]

If the assumption is that it can be shipped around the country and sold for a profit for $1.99/lb, then labor costs will always be too high.

It likely also requires too much water.

 

[hitsware]

It's my understanding (though with no experience),
that it is easy to grow. Once a patch is started,
it will continue to produce, year after year.

 

[scott wurcer]

San Joaquin County, CA, where I live, used to grow lots of asparagus. Over 24,000 acres of it were planted here in the '90s. There is none left, the labor costs are too high to grow it here any more.

Ours was from Hadley MA but it was all wiped out by a blight and never was replaced. I personally don't get white asparagus, years ago they sold the green variety picked at 1/8th of an inch thick in Little Italy now gone along with a lot of other things.

 

[hitsware]

We get this @ Dollar Tree .......Pretty tasty : )

 

[scott wurcer]

Well no worries about them being green and crunchy.

 

[hitsware]

You got that right !
I don't like that New Age half cooked veggies diet anyways : )

 

[Cal Weldon]

Ing: Asparagus, water, salt

Super Tender Almost Melts In Your Mouth No Tough Stalks

 

[billshurv]

It's my understanding (though with no experience),
that it is easy to grow. Once a patch is started,
it will continue to produce, year after year.

Yes once established. Not as fussy with fertilizer as rhubarb but can take 5 years to establish and takes up a lot of space per stalk in your garden.


How an asparagus farmer's death spurred robotic innovation - BBC News They are working on automating the harvesting. I still like my from the grower when I can.


Has anyone tried samphire? I've foraged it for other family members and never got around to trying it myself.

 

[scott wurcer]

Has anyone tried samphire? I've foraged it for other family members and never got around to trying it myself.

Kind of soft/crunchy if that makes sense, pleasant briney taste.

 

[scott wurcer]

Ing: Asparagus, water, salt

Super Tender Almost Melts In Your Mouth No Tough Stalks

Just like grandma's pressure cooked "green" beans.

 

[hitsware]

I did like my Grandma's vegetables .
When I was ~21 though, and ran into a chick
that fixed rare steaks ......
My remembrances of Grandma's meals
were tarnished .....

 

[Cal Weldon]

I've not heard of Samphire. It doesn't seem to grow near here so I guess that's not a surprise. Does it have a seaweed flavour of any sort?

 

[scott wurcer]

Not much they actually grow on the coast in salt marshes, they are sold here as sea beans.

 

[00940]

If I'm not mistaken, it's known in French as "salicorne". Typically used to complement fish or seafood. As Scott said, the flavor is mostly salty and they add freshness/crunchiness to a dish. Not enough flavour in itself to stand on its own though, unlike asparagus (imo).