APRICOTS
Apricots are a stone fruit that are thought to derive from China and Central Asia, dating back to around 2-3,000 B.C. These drupes were introduced to Eurasian countries along the Great Silk Road by traveling merchants.* By the early 1700s, apricots were brought to the New World by Spanish missionaries.**
It’s hard to believe that Silicon Valley, a hotbed of technology, was once a thriving, agricultural oasis, known as the Valley of Heart’s Delight. In her book, For the Love of Apricots, Recipes & Memories of the Santa Clara Valley, Lisa Prince Newman documents how 125 miles of farms in the Santa Clara Valley dominated the economy for a century, with apricots being the “Prince of the Orchards.” Even now, California still ranks at the top of the list, totaling 75% of U.S. apricot production today.†
Apricots for me, represent the advent of summer, and since they have a short season, I hurry to make the most of it. So, here in my blog, I feature Blenheim apricots in my Tangy Apricot and Curry Chicken Salad and my Apricot Crumble Bar with an Almond Crust. See links for recipes and references.
AVOCADO
One night after eating a sizable portion of avocado, I turned down the main course, as I felt satisfied. Out of curiosity, I did some research on avocados and learned that one avocado contains 9-13 grams of fiber, depending on the size and variety. This is the equivalent to 36-52% of women’s 25 gram RDA and 24-34% of men’s 38 gram RDA (Recommended Daily Allowance). Since fiber is a complex carbohydrate, which is broken down slower in the body, it balances blood sugar levels and helps you feel satiated longer. For me, it was a dramatic breakthrough in curbing my caloric intake.
In addition to fiber, avocados are rich in potassium, containing more of this mineral than 2-3 bananas. Avocados have been grown in Central and South America since approximately 8000 B.C. But it wasn’t until the 1900’s that avocados have been cultivated in the United States.
See Guacamole Like You’ve Never Tasted Before for references and a recipe featuring avocados. What I’ve found from trial and error is that a tasty guac is the perfect balance between garlic, lemon, and salt. Adding too much lemon and mashing the avocado too fine turns the guacamole aguado (watery).
ENGLISH PEAS
Domesticated English peas or Pisum sativum were first harvest in the Near East around 11,000 years ago.* However, my fun fact about peas concerns Madame de Maintenon, a member of French nobility, who secretly married King Louis XIV back in 1683. Madame de Maintenon was rumored to say that guests who dined at the Royal Table and had already stuffed themselves, would still scarf down peas by the bushels full before heading to bed. She said, it was both a fashion and a madness.**
I for one could see where they got this craze from, as fresh peas picked from the vine are second to none. Here, in Cuisine by Kristina, I feature English Peas in my unique Savory English Pea with Prosciutto Soup and my Penne with Peas, Cream, and Prosciutto. Not only are these dishes out-of-this world, with the winning combination of English peas, caramelized shallots, and prosciutto, but these meals are rich in Vitamin C, magnesium, and potassium and will delight your fussiest vegetable easter! See links for recipes and references.
LENTILS
Lens, the Latin word for lentils, refers to the curvature of glass, the shape of which is similar to this member of the legume family. Lentils date back to approximately 8000 B.C., having been discovered by archaeologists along the Euphrates River in modern-day Syria. Story has it that lentils were named after the prestigious Roman family, Lentulus. No other food has been so revered. Although lentils were found with royalty, uncovered in Egyptian tombs around 2400 B.C., they were considered commoner’s food in Greece. Lentils are rich in folic acid, dietary fiber, and protein, but here these nutritious legumes are by no means lacking in flavor.
See Soul-Nourishing Lentil Soup for references and a recipe featuring lentils.
LETTUCE
Lettuce (Lactuca sativa) is known to release a milky substance when its leaves are snapped, and Lactuca serriola, the predecessor to lettuce, seeps a milky fluid if it’s uprooted. This may explain why Lactuca stems from the Latin term, lac, for milk. The first known record of the cultivation of lettuce was found on Egyptian tombs 4,500-6,000 years ago but may have been grown in the Middle East before this. In China, lettuce is attributed to wealth, luck, and a new start. Even in Ancient Rome, Augustus Caesar ordered a statue built in thanks to lettuce after being cured by a diet of lettuce when mainstream medicine failed.
See Simple Green Salad for references and a recipe featuring lettuce. The key to this recipe is to be light on the vinaigrette to taste the quality of the herbs and to accent it with a pinch of dill and a turn of freshly ground black pepper.
LOQUAT TEA
Buddhists have long considered the loquat tree the king of all medicinal plants. Scientific reviews demonstrate that extracts from the loquat tree help curb inflammation, diabetes, cancer, chronic pain, aging, and allergies. The loquat tree is native to southeastern China, having been cultivated in this region for medicinal purposes for over 2,000 years. Although the loquat tree is known for its golden, pear-shaped fruit, few are aware that its leaves can be boiled to make a delicious red tea. See Loquat Leaf Tea for references and a recipe.
SPLIT PEA
If you are looking for an alternative to animal protein, split peas are a possibility, containing 8.3 grams of plant protein per 1/2 cup serving. This is equivalent to 18% of women’s 46 gm recommended daily allowance and 15% of men’s 56 gm recommended daily allowance. Split peas are also rich in fiber, containing 8 grams per 1/2 cup serving, as well as 64 mcg of folate (16% of RDA), 70.6 mg of magnesium (17-22% of RDA), and 0.4 mg of thiamine (33-36% of RDA).
See Classic Split Pea Soup for references and a recipe featuring split peas. Note: the key to this recipe is using a smoked, fully cooked ham hock, which lends a hickory flavor to this classic soup. On my first go around I made the mistake of using a basic, uncooked hock, and it was so tasteless that I ended up throwing it down the sink.