Text 5764, 97 rader
Skriven 2006-09-23 00:17:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Crab Apples
=======================
 -=> On 09-22-06  06:41,  Dave Sacerdote <=-
 -=> spoke to Dale Shipp about Crab Apples <=-

 DSh> We have a tree in our front yard that the traveling 
 DSh> salesman called a "Chinese Beauty Tree" when he sold 
 DSh> it to us 35+ years ago.  In reality, it is a double blossom
 DSh> crab apple tree.   Looks very pretty in the spring.   

 DSac> Forgive me, Dale, but the idea of buying a tree from a traveling
 DSac> salesman cracked me up.  "Chinese Beauty Tree." :giggle:

  It is a fact.   And for the salesman, Columbia was prime picking.
  Picture a new town, every house built within the past year or two, and
  with only a couple of "builder's" trees and non existant landscaping.
  The company did a large business here.  The salesman laid out a plot
  map for you and scheduled the delivery of plants over a period of
  several years.  The plants arrived spring and fall with directions for
  planting.   You had the sense that he had done a special plan just for
  you -- but in reality, he did almost the same plantings for every
  place he sold, just slight variations on choices and arrangement.

  Much of what we got from them has either died or been dug up over the
  years, but the crab apple in the front yard has continued to grow.  It
  has a drip line that is probably 20 feet in radius, the tree has
  branches above the roof (also 20 feet +) and a main trunk that is 20
  inches in diameter.  We also have some pointed yews that are more than
  25 feet tall, and some globe yews that are still with us.

 DSh> Are they something that you could use in canning?  I seem to 
 DSh> recall crab apple jelly and/or relishes.   

 DSac> Crab apple jelly is particularly fine - I think it would be a great
 DSac> idea to bring a couple of jellymaking tools with us and make a big
 DSac> batch of cinnamon-crabapple jelly.

  I thought about it because of what you did at Burton's place a year
  ago.
 
 DSh> I doubt that you would use dropped fruit, but it would be an 
 DSh> easy task next year to put out a cloth and shake the limbs 
 DSh> if you were interested in trying something.

 DSac> Drops usually work fine for jelly and other processed foods - one
 DSac> needn't use absolutely perfect tree-picked fruit when it's just
 DSac> going to get juiced or pulped anyway.

  Might have to be a little careful.  Some of the yellow jackets might
  take offense to your picking up their apple!

  FWIW, these crab apples are small -- 1/2 to 1 inch in diameter.  The
  number of them this year is causing a considerable mess!


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Eggplant Tahini Pate
 Categories: Appetizer, Greek
      Yield: 6 servings
 
      1 lg Eggplant
      1 lg Garlic clove
      3    Shallots
      1 ts Garam Masala
      3 tb Tahini (creamed sesame)
      1    Lemon peel, finely grated
      3 tb Lemon juice
           Salt to taste
      2 ts Olive oil
           Cayenne pepper
           Halved lemon slices (opt)
           Fresh parsley sprig (opt)
           Pita bread, cut in strips
 
  Preheat oven to 350'F. (175'C.). Prick eggplant several times with a
  fork.
  
  Bake eggplant in preheated oven 30-40 minutes or until softened and
  skin has turned dark brown. Cool, trim ends and peel eggplant.
  Process flesh in a blender or food processor with garlic, shallots,
  Garam Masala, tahini, lemon peel and juice until smooth and evenly
  combined.
  
  Season with salt. Spoon mixture into a serving bowl, drizzle with
  olive oil and sprinkle with cayenne pepper. Garnish with lemon slices
  and parsley sprig, if desired, and serve with pita bread.
  Submitted By "THE ART OF TURKISH COOKING" BY NESET EREN.
 
MMMMM




... Shipwrecked on Hesperus in Columbia, Maryland. 23:53:42, 22 Sep 2006
___ Blue Wave/DOS v2.30

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 * Origin: Owl's Anchor (1:261/1466)