Viewing post #1116656 by AndiAfter 13 years online, Cubits.org is scheduled to be shut down. Please make sure you have the contact information for all your friends, and that you download whatever content you want from this site.
|I lived in Puerto Rico a couple of years for work. They have fields of sugar cane grown mostly for Bacardi and other rum makers. The plants are like bamboo - they cut them with scythes . It is supposedly very hard work. Some people grow a clump of it typically to make their own rum at home. They chop it up and put it in a big pot/pressure cooker/drum outside. People have different recipes, sometimes adding spices or fruit. It is cooked as the first step of making rum.
They also sell cut sections of canes in the grocery store. Lots of mothers give a thin, long piece to teething or fussy babies. Some people chew it. It is used in some cooking, I have never bought it or cooked with it. They plant new sugar cane with little shoots. You see pick up trucks looking like they are filled with grass, but it is planting season.
You may find cut pieces of sugar cane in grocery stores or Hispanic markets. I have seen it at the grocery store sometimes.
My grandmother said that beet sugar was nicer to cook with than cane sugar. She said the cane sugar is like sand. She also insisted on potato starch for starching shirts, linens and my grandfather's boxer shorts. No wonder he was so strict!
I love the links on the forgotten foods and the alternative natural sweeteners. Beet greens and sorghum are popular with the city earthy crunchy crowd. So were unusual colored heirloom tomatoes. The ones that juice things buy lots of kale (icky juiced I am sure) wheat grass (ie wheat seedlings) and beet greens. Cucamelons were a big deal last summer. They are tangy little cucumbers that looked like watermelons. They were written about in the New York Times and New York magazine. If the rest of the country follows the same trends as the New York foodies, you may want to check the New York Times free online, especially the food section on Sundays. They typically have recipes from the same trendy ingredients the restaurants are featuring. I like trying some of their recipes. Maybe it could give market growers an edge on new trendy stuff, especially if you post pictures or recipes at your stand. Grocery stores have recipe cards in the store, food magazines and online recipes. It must help sell food. We have to keep the piggies prosperous!
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