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Die perfekte kombinasie van ligte kan vars produkte op Mars laat groei

Die perfekte kombinasie van ligte kan vars produkte op Mars laat groei


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Op die oomblik behels een van die mees belowende maniere verskillende golflengtes van LED -ligte. As u gedink het dat navorsers geen goeie resepte nodig het nie, sal u baie verkeerd wees. Net soos die sjefs en bakkers van die wêreld, is hierdie navorsingspan altyd op soek na die perfekte resep - dit wil sê optimale plantgroei. Hulle kon reeds rooi blaarslaai met verskillende blare en 'n unieke smaak produseer, net deur die hoeveelheid rooi, blou, amber of ultraviolet lig te verander wat gebruik word om elke plant te laat groei.

Foto met vergunning van Mike Dixon

Onder die indruk? Jy moet wees. Dit kan eintlik die wêreld van kleur oortref.

Mike Dixon, professor aan die Universiteit van Guelph en direkteur van die navorsingsfasiliteit vir beheerde omgewingsisteme, is opgewonde oor die vooruitsig om op hierdie perfekte ligresep te beland, maar hy weet dat daar nog baie hindernisse is om te spring voordat hy en sy span kan aansoek doen die tegnologie na Mars.

Volgens Mike, "het die Kanadese Ruimte -agentskap gehink met 'n begroting wat nie die bande op die ruimtetuig sou verander nie, so dit is merkwaardig dat hulle bereik wat hulle doen."

Foto met vergunning van Mike Dixon

Terwyl die Kanadese Ruimteagentskap dink idees oor geldinsameling opdink, vind Mike en sy span maniere om die navorsing oor hul tuisplaneet te implementeer. Is dit te moeilik om produkte te verbou in die harde klimaat van die Kanadese noorde en Koeweit? Nie meer nie. Mediese dagga groei nie vinnig genoeg om die mark in Berkeley tevrede te stel nie? Probleem opgelos.

Uiteindelik hoop Mike egter dat hierdie tegnologie 'n heel nuwe voedselwêreld vir ruimtevaarders sal oopmaak. In plaas van gevriesdroogde kalkoen en Pringles, kan ruimtevaarders hul eie kersietamaties, aarbeie en blaarslaai kweek, wat reis na Mars baie gesonder en voedselvriendeliker maak.

'N Groot dankie aan Mike vir sy blitsige e -pos -antwoorde op my vrae en dat hy die wêreld en die heelal 'n beter plek gemaak het met sy bydraes tot wetenskap en voedsel.

Die berig The Perfect Combo of Lights Could Grow Fresh Produce on Mars verskyn eers op Spoon University.


Hoe om Succotash te maak

Toe die pelgrims in 1620 die eerste keer op Plymouth Rock beland het, het hulle min idee gehad hoe om in hul nuwe omgewing te oorleef. Siektes en siektes het baie van hulle vinnig uitgewis, terwyl die res voor groot hindernisse te staan ​​gekom het, omdat hulle nie geweet het hoe om voedsel in die uitdagende plaaslike grond te verbou nie. Destyds het die boerdery in Europa geneig om so te werk: Neem 'n handvol sade, gooi dit op 'n veld en wag om te sien wat groei, onkruid en al. Dit was nie 'n gesofistikeerde stelsel nie.

Kontrasteer dit met die manier waarop inheemse Amerikaners in die noordooste geboer het. In noukeurig gereëlde velde vorm hulle met die hand hope grond. In elke heuwel plant hulle mielies, dikwels saam met 'n viskarkas of 'n ander kunsmis. Sodra die mieliestronke begin opskiet, plant hulle ook boontjies en pampoenpitte in elke heuwel. Die boontjies, wat klimmers was, sou op die mieliestronke draai, wat as 'n natuurlike traliewerk gedien het. Die boontjies was ook stikstofbinders, wat gehelp het om die grond gebalanseerd en vrugbaar te hou, selfs al het die ander groente dit wat hulle nodig gehad het, geneem. Die pampoen sal intussen deur die heuwel versprei en dit beskadig en dien as 'n ingeboude onkruiddoder.

Hierdie drietal groente - mielies, boontjies en stampmielies - was die grondslag van baie inheemse Amerikaanse diëte, en hulle was so styf met mekaar verbind dat hulle bekend gestaan ​​het as die Drie Susters.

Succotash, 'n groentestoofpot wat ten minste mielies en boontjies bevat, kry in hierdie lig baie meer betekenis: Dit bevat twee van die drie susters, voedsel wat beide voedings- en kultureel belangrik was. Die derde suster, squash, is nie 'n noodsaaklike succotash -bestanddeel nie, maar dit is ook nie 'n onwelkome nie, en ook nie ander inheemse Amerikaanse produkte, soos rissies nie.

Om succotash met hierdie kerngewasse te maak, is net een van die vele dinge wat inheemse Amerikaners vir pelgrims geleer het om hulle te help oorleef. In die eeue daarna het succotash se gewildheid van kus tot kus versprei, dit is 'n tipies Amerikaanse kos, met plaaslike variasies wat gemeenskappe van alle agtergronde geniet.

My weergawe hier bevat mielies, boontjies, muurbal, en rissies, plus 'n klein hoeveelheid spek, aangesien varkvet nog 'n tradisionele element van succotash is. Ek voeg ook 'n bietjie botter by, want mielies en botter is 'n perfekte kombinasie. Die sleutel met succotash is egter om die geskiedenis daarvan te onthou en die buigsaamheid wat in die gereg ingebou is, te verstaan. Dit leen hom tot interpretasie en variasie, solank dit die mielies en boontjies het. U kan net die twee groente gebruik, of meer byvoeg. Soos ek hier doen, kan u varkvet of ander vet gebruik om dit vegetaries te hou. U kan dit ook in elke seisoen maak, as u nie van die vars somerbestanddele na die rakstabiele (droëbone, winterpampoentjies, ensovoorts) beskik nie. Maar maak nie saak wat u kies om daarin te sit nie, wat sukkotash regtig maak, is om voordeel te trek uit die beste bestanddele wat u kan vind. Terwyl ek u deur my resep lei, sal u sien wat ek bedoel.

Die eerste stap is om van die spekvet te maak. Ek gebruik slegs 'n baie klein hoeveelheid, aangesien ek nie wil hê dat die rokerige geur van die spek te prominent moet wees nie, maar die suikermielies en sagte boontjies wil ek opval. As die spek begin verbruin, voeg ek die botter by en smelt dit, en volg dit met uie en fyngekapte knoffel, wat die geur van die gereg verdiep en afrond.

Sodra die ui en knoffel sag geword het, voeg ek die mielies by, saam met die melk wat ek met die rug van my mes uit die kolwe kan trek. Ek vind dat die maklikste manier om mieliepitte van die kolf af te sny, deur 'n klein bak of ander houer in 'n groter mengbak om te draai, dan die kolf op die klein bak te staan ​​en die pitte af te sny. Die klein bakkie lig die kolf uit die groter bak, wat die waarskynlikheid verminder dat u u mes in die rand van die groter bak steek terwyl u afwaarts sny. Die groter bak help om die pitte te vang, wat in alle rigtings kan afskiet. Dit is 'n groot gemors as jy dit net op 'n snyplank doen.

Saam met die mielies voeg ek blokkies rooi soetrissie by (ook oranje of geel) vir 'n ligte, soet geur. Ek gebruik ook 'n paar Poblano -soetrissies, wat 'n dieper, meer komplekse geur het as basiese groen soetrissies, maar ek voeg dit nog nie by die pot nie. In plaas daarvan verkleur ek hul velle vir 'n nog dieper, rokerige geur, vryf dan die velle af en sny die vleis in stukke. Ek het dit eenkant gesit tot die einde toe, aangesien die verkoolingsproses die Poblanos ook kook, die laaste ding wat hulle nodig het, is daarna uitgebreide kook.

Ek voeg ook die somerpampoen in blokkies by (derde susterwaarskuwing!), En kook alles saam tot sag.

Die enigste ding wat oorgebly het, is die boontjies. Dit is 'n gedeelte van die resep waar u lekker kan kuier. Die maklikste ding is om 'n sak bevrore limabone oop te skeur en in die pot te gooi. Dit is goed - ek doen dit ook - maar daar is baie meer potensiaal om te ondersoek. As u in die somer naby 'n goeie boeremark woon, kan u gereeld vars boontjies vind. Dit is dieselfde boontjies wat jy uiteindelik gedroog koop, soos donkerboontjies, bosbessies, en ander, maar steeds in hul peule, net soos ertjies, en met 'n asemrowende lewenskragtigheid.

Vars dopbone moet nog gekook word, en die proses is amper presies dieselfde as vir gedroogde bone, behalwe dat dit absoluut nie nodig is om dit te week nie. (Gedroogde boontjies hoef soms ook nie geweek te word nie.) Sit dit net in 'n pot soutwater en geurmiddels en laat prut tot sag. Hulle verloor baie van hul pragtige kleur na kook, maar dit is die moeite werd vir hul sagte, subtiele soet vleis.

As vars skilbone nie 'n opsie is nie, is gedroogde boontjies meer as voldoende as dit behoorlik gekook word, maar dit kan verbysterend goed wees. Ek dink die beste benadering is om meer as een soort boontjie by te voeg, ter wille van die verskeidenheid. Op die foto's hier het ek 'n paar bevrore limousine saam met 'n paar vars doprooi nierbone ingesluit. Dit gee u 'n baie groter uitbetaling, in terme van geur, kleur en tekstuur, as wat enige boontjie op sy eie kan doen. Ek hou ook daarvan om 'n bietjie van die boontjie-kookvloeistof by te voeg, net om alles klam te maak en die ander bestanddele 'n bietjie meer boontjiesmaak te gee.

Aan die einde voeg ek die geroosterde Poblano -soetrissies en 'n vars kruie, soos geskeurde basiliekruidblare, by om die geurmiddels nog 'n bietjie op te pomp. Is dit presies soos die succotash van eeue gelede? Nee, maar ek is nie 'n inheemse Amerikaanse boer nie (of selfs 'n pelgrim), en moderne geriewe maak dit baie makliker om hierdie gereg 'n bietjie luuks te maak.


Hoe om Succotash te maak

Toe die pelgrims in 1620 die eerste keer op Plymouth Rock beland het, het hulle min idee gehad hoe om in hul nuwe omgewing te oorleef. Siektes en siektes het baie van hulle vinnig uitgewis, terwyl die res voor groot hindernisse te staan ​​gekom het, omdat hulle nie geweet het hoe om kos in die uitdagende plaaslike grond te verbou nie. Destyds het die boerdery in Europa geneig om so te werk: Neem 'n handvol sade, gooi dit op 'n veld en wag om te sien wat groei, onkruid en al. Dit was nie 'n gesofistikeerde stelsel nie.

Kontrasteer dit met die manier waarop inheemse Amerikaners in die noordooste geboer het. In noukeurig gereëlde velde vorm hulle met die hand hope grond. In elke heuwel plant hulle mielies, dikwels saam met 'n viskarkas of 'n ander kunsmis. Sodra die mieliestronke begin opskiet, plant hulle ook boontjies en pampoenpitte in elke heuwel. Die boontjies, wat klimmers was, sou op die mieliestronke draai, wat as 'n natuurlike traliewerk gedien het. Die boontjies was ook stikstofbinders, wat gehelp het om die grond gebalanseerd en vrugbaar te hou, selfs al het die ander groente dit wat hulle nodig gehad het, geneem. Die pampoen sal intussen rondom die heuwel rondloop en dit beskadig en as 'n ingeboude onkruidonderdrukker optree.

Hierdie drietal groente - mielies, boontjies en stampmielies - was die grondslag van baie inheemse Amerikaanse diëte, en hulle was so styf met mekaar verbind dat hulle bekend gestaan ​​het as die Drie Susters.

Succotash, 'n groentestoofpot wat ten minste mielies en boontjies bevat, kry in hierdie lig baie meer betekenis: Dit bevat twee van die drie susters, voedsel wat beide voedings- en kultureel belangrik was. Die derde suster, muurbal, is nie 'n noodsaaklike succotash -bestanddeel nie, maar dit is ook nie 'n onwelkome een nie, en ook nie ander inheemse Amerikaanse produkte, soos rissies nie.

Om succotash met hierdie kerngewasse te maak, is slegs een van die vele dinge wat inheemse Amerikaners vir pelgrims geleer het om hulle te help oorleef. In die eeue daarna het succotash se gewildheid van kus tot kus versprei, dit is 'n tipies Amerikaanse kos, met plaaslike variasies wat gemeenskappe van alle agtergronde geniet.

My weergawe hier bevat mielies, boontjies, muurbal, en rissies, plus 'n klein hoeveelheid spek, aangesien varkvet nog 'n tradisionele element van succotash is. Ek voeg ook 'n bietjie botter by, want mielies en botter is 'n perfekte kombinasie. Die sleutel met succotash is egter om die geskiedenis daarvan te onthou en die buigsaamheid wat in die gereg ingebou is, te verstaan. Dit leen hom tot interpretasie en variasie, solank dit die mielies en boontjies het. U kan net die twee groente gebruik, of meer byvoeg. Soos ek hier doen, kan u varkvet of ander vet gebruik om dit vegetaries te hou. U kan dit ook in elke seisoen maak, as u nie van vars somerbestanddele gebruik maak nie, as dit beskikbaar is vir rakstabiele (gedroogde bone, winterpampoen, ensovoorts). Maar maak nie saak wat u kies om daarin te sit nie, wat sukkotash regtig maak, is om voordeel te trek uit die beste bestanddele wat u kan vind. Terwyl ek u deur my resep lei, sal u sien wat ek bedoel.

Die eerste stap is om van die spekvet te maak. Ek gebruik slegs 'n baie klein hoeveelheid, aangesien ek nie wil hê dat die rokerige geur van die spek te prominent moet wees nie, maar die suikermielies en boontjies is die belangrikste ding wat ek wil uitstaan. As die spek begin verbruin, voeg ek die botter by en smelt dit, en volg dit met uie en fyngekapte knoffel, wat die geur van die gereg verdiep en afrond.

Sodra die ui en knoffel sag geword het, voeg ek die mielies by, saam met die melk wat ek met die rug van my mes uit die kolwe kan trek. Ek vind dat die maklikste manier om mieliepitte van die kolf af te sny, deur 'n klein bak of ander houer in 'n groter mengbak om te draai, dan die kolf op die klein bak te staan ​​en die pitte af te sny. Die klein bakkie lig die kolf uit die groter bak, wat die waarskynlikheid verminder dat u u mes in die rand van die groter bak steek terwyl u afwaarts sny. Die groter bak help om die pitte te vang, wat in alle rigtings kan afskiet. Dit is 'n groot gemors as jy dit net op 'n snyplank doen.

Saam met die mielies voeg ek blokkies rooi soetrissie by (ook oranje of geel) vir 'n ligte, soet geur. Ek gebruik ook 'n paar Poblano -soetrissies, wat 'n dieper, meer komplekse geur het as basiese groen soetrissies, maar ek voeg dit nog nie by die pot nie. In plaas daarvan verkleur ek hul velle vir 'n nog dieper, rokerige geur, vryf dan die velle af en sny die vleis in stukke. Ek het dit eenkant gesit tot die einde toe, aangesien die verkoolingsproses die Poblanos ook kook, die laaste ding wat hulle nodig het, is daarna uitgebreide kook.

Ek voeg ook die somerpampoen in blokkies by (derde susterwaarskuwing!), En kook alles saam tot sag.

Die enigste ding wat oorbly, is die boontjies. Dit is 'n gedeelte van die resep waar u lekker kan kuier. Die maklikste ding is om 'n sak bevrore limabone oop te skeur en in die pot te gooi. Dit is goed - ek doen dit ook - maar daar is baie meer potensiaal om te ondersoek. As u in die somer naby 'n goeie boeremark woon, kan u gereeld vars boontjies vind. Dit is dieselfde boontjies wat jy uiteindelik gedroog koop, soos donkerboontjies, bosbessies, en ander, maar steeds in hul peule, net soos ertjies, en met 'n asemrowende lewenskragtigheid.

Vars dopbone moet nog gekook word, en die proses is amper presies dieselfde as vir gedroogde bone, behalwe dat dit absoluut nie nodig is om dit te week nie. (Gedroogde boontjies hoef soms ook nie geweek te word nie.) Sit dit net in 'n pot soutwater en geurmiddels en laat prut tot sag. Hulle verloor baie van hul pragtige kleur na kook, maar dit is die moeite werd vir hul sagte, subtiele soet vleis.

As vars boontjies nie 'n opsie is nie, is gedroogde boontjies meer as voldoende as dit behoorlik gekook word, maar dit kan verbysterend goed wees. Ek dink die beste benadering is om meer as een soort boontjie by te voeg, ter wille van die verskeidenheid. Op die foto's hier het ek 'n paar bevrore limousine saam met 'n paar vars doprooi nierbone ingesluit. Dit gee u 'n baie groter uitbetaling, in terme van geur, kleur en tekstuur, as wat enige boontjie op sy eie kan doen. Ek hou ook daarvan om 'n bietjie van die boontjie-kookvloeistof by te voeg, net om alles klam te maak en die ander bestanddele 'n bietjie meer boontjiesmaak te gee.

Aan die einde voeg ek die geroosterde Poblano -soetrissies en 'n vars kruie, soos geskeurde basiliekruidblare, by om die geurmiddels nog 'n bietjie op te pomp. Is dit presies soos die succotash van eeue gelede? Nee, maar ek is nie 'n inheemse Amerikaanse boer nie (of selfs 'n pelgrim), en moderne geriewe maak dit baie makliker om hierdie gereg 'n bietjie luuks te maak.


Hoe om Succotash te maak

Toe die pelgrims in 1620 die eerste keer op Plymouth Rock beland het, het hulle min idee gehad hoe om in hul nuwe omgewing te oorleef. Siektes en siektes het baie van hulle vinnig uitgewis, terwyl die res voor groot hindernisse te staan ​​gekom het, omdat hulle nie geweet het hoe om voedsel in die uitdagende plaaslike grond te verbou nie. Destyds het die boerdery in Europa geneig om so te werk: Neem 'n handvol sade, gooi dit op 'n veld en wag om te sien wat groei, onkruid en al. Dit was nie 'n gesofistikeerde stelsel nie.

Kontrasteer dit met die manier waarop inheemse Amerikaners in die noordooste geboer het. In noukeurig gereëlde velde vorm hulle met die hand hope grond. In elke heuwel plant hulle mielies, dikwels saam met 'n viskarkas of 'n ander kunsmis. Sodra die mieliestronke begin opskiet, plant hulle ook boontjies en pampoenpitte in elke heuwel. Die boontjies, wat klimmers was, sou op die mieliestronke draai, wat as 'n natuurlike traliewerk gedien het. Die boontjies was ook stikstofbinders, wat gehelp het om die grond gebalanseerd en vrugbaar te hou, selfs al het die ander groente dit wat hulle nodig gehad het, geneem. Die pampoen sal intussen rondom die heuwel rondloop en dit beskadig en as 'n ingeboude onkruidonderdrukker optree.

Hierdie drietal groente - mielies, boontjies en stampmielies - was die grondslag van baie inheemse Amerikaanse diëte, en hulle was so styf met mekaar verbind dat hulle bekend gestaan ​​het as die Drie Susters.

Succotash, 'n groentestoofpot wat ten minste mielies en boontjies bevat, kry in hierdie lig baie meer betekenis: dit bevat twee van die drie susters, voedsel wat beide voedings- en kultureel belangrik was. Die derde suster, muurbal, is nie 'n noodsaaklike succotash -bestanddeel nie, maar dit is ook nie 'n onwelkome een nie, en ook nie ander inheemse Amerikaanse produkte, soos rissies nie.

Om succotash met hierdie kerngewasse te maak, is net een van die vele dinge wat inheemse Amerikaners vir pelgrims geleer het om hulle te help oorleef. In die eeue daarna het succotash se gewildheid van kus tot kus versprei, dit is 'n tipies Amerikaanse kos, met plaaslike variasies wat gemeenskappe van alle agtergronde geniet.

My weergawe hier bevat mielies, boontjies, muurbal, en rissies, plus 'n klein hoeveelheid spek, aangesien varkvet nog 'n tradisionele element van succotash is. Ek voeg ook 'n bietjie botter by, want mielies en botter is 'n perfekte kombinasie. Die sleutel met succotash is egter om die geskiedenis daarvan te onthou en die buigsaamheid wat in die gereg ingebou is, te verstaan. Dit leen hom tot interpretasie en variasie, solank dit die mielies en boontjies het. U kan net die twee groente gebruik, of meer byvoeg. Soos ek hier doen, kan u varkvet of ander vet gebruik om dit vegetaries te hou. U kan dit ook in elke seisoen maak, as u nie van vars somerbestanddele gebruik maak nie, as dit beskikbaar is vir rakstabiele (gedroogde bone, winterpampoen, ensovoorts). Maar maak nie saak wat u kies om daarin te sit nie; wat succotash regtig goed maak, is om voordeel te trek uit die beste bestanddele wat u kan vind. Terwyl ek u deur my resep lei, sal u sien wat ek bedoel.

Die eerste stap is om van die spekvet te maak. Ek gebruik slegs 'n baie klein hoeveelheid, aangesien ek nie wil hê dat die rokerige geur van die spek te prominent moet wees nie, maar die suikermielies en sagte boontjies wil ek opval. As die spek begin verbruin, voeg ek die botter by en smelt dit, en volg dit met uie en fyngekapte knoffel, wat die geur van die gereg verdiep en afrond.

Sodra die ui en knoffel sag geword het, voeg ek die mielies by, saam met die melk wat ek met die rug van my mes uit die kolwe kan trek. Ek vind dat die maklikste manier om mieliepitte van die kolf af te sny, deur 'n klein bak of ander houer in 'n groter mengbak om te draai, dan die kolf op die klein bak te staan ​​en die pitte af te sny. Die klein bakkie lig die kolf uit die groter bak, wat die waarskynlikheid verminder dat u u mes in die rand van die groter bak steek terwyl u afwaarts sny. Die groter bak help om die pitte te vang, wat in alle rigtings kan afskiet. Dit is 'n groot gemors as jy dit net op 'n snyplank doen.

Saam met die mielies voeg ek blokkies rooi soetrissie by (ook oranje of geel) vir 'n ligte, soet geur. Ek gebruik ook 'n paar Poblano -rissies, wat 'n dieper, meer komplekse geur het as basiese groen soetrissies, maar ek voeg dit nog nie by die pot nie. In plaas daarvan verkleur ek hul velle vir 'n nog dieper, rokerige geur, vryf dan die velle af en sny die vleis in stukke. Ek het dit eenkant gesit tot die einde toe, aangesien die verkoolingsproses die Poblanos ook kook, die laaste ding wat hulle nodig het, is daarna uitgebreide kook.

Ek voeg ook die somerpampoen in blokkies by (derde susterwaarskuwing!), En kook alles saam tot sag.

Die enigste ding wat oorgebly het, is die boontjies. Dit is 'n gedeelte van die resep waar u lekker kan kuier. Die maklikste ding is om 'n sak bevrore limabone oop te skeur en in die pot te gooi. Dit is goed - ek doen dit ook - maar daar is baie meer potensiaal om te ondersoek. As u in die somer naby 'n goeie boeremark woon, kan u gereeld vars boontjies vind. Dit is dieselfde boontjies wat jy uiteindelik gedroog koop, soos donkerboontjies, bosbessies, en ander, maar steeds in hul peule, net soos ertjies, en met 'n asemrowende lewenskragtigheid.

Vars dopbone moet nog gekook word, en die proses is amper presies dieselfde as vir gedroogde bone, behalwe dat dit absoluut nie nodig is om dit te week nie. (Gedroogde boontjies hoef ook soms nie geweek te word nie.) Sit dit net in 'n pot met soutwater en geurmiddels en laat prut tot sag. Hulle verloor baie van hul pragtige kleur na kook, maar dit is die moeite werd vir hul sagte, subtiele soet vleis.

As vars boontjies nie 'n opsie is nie, is gedroogde boontjies meer as voldoende as dit behoorlik gekook word, maar dit kan verbysterend goed wees. Ek dink die beste benadering is om meer as een soort boontjie by te voeg, ter wille van die verskeidenheid. Op die foto's hier het ek 'n paar bevrore limousine saam met 'n paar vars doprooi nierbone ingesluit. Dit gee u 'n baie groter uitbetaling, in terme van geur, kleur en tekstuur, as wat enige boontjie op sy eie kan doen. Ek hou ook daarvan om 'n bietjie van die boontjie-kookvloeistof by te voeg, net om alles klam te maak en die ander bestanddele 'n bietjie meer boontjiesmaak te gee.

Aan die einde voeg ek die geroosterde Poblano -soetrissies en 'n vars kruie, soos geskeurde basiliekruidblare, by om die geurmiddels nog 'n bietjie op te pomp. Is dit presies soos die succotash van eeue gelede? Nee, maar ek is nie 'n inheemse Amerikaanse boer nie (of selfs 'n pelgrim), en moderne geriewe maak dit baie makliker om hierdie gereg 'n bietjie luuks te maak.


Hoe om Succotash te maak

Toe die pelgrims in 1620 die eerste keer op Plymouth Rock beland het, het hulle min idee gehad hoe om in hul nuwe omgewing te oorleef. Siektes en siektes het baie van hulle vinnig uitgewis, terwyl die res voor groot hindernisse te staan ​​gekom het, omdat hulle nie geweet het hoe om voedsel in die uitdagende plaaslike grond te verbou nie. Destyds het die boerdery in Europa geneig om so te werk: Neem 'n handvol sade, gooi dit op 'n veld en wag om te sien wat groei, onkruid en al. Dit was nie 'n gesofistikeerde stelsel nie.

Kontrasteer dit met die manier waarop inheemse Amerikaners in die noordooste geboer het. In noukeurig gereëlde velde vorm hulle met die hand hope grond. In elke heuwel plant hulle mielies, dikwels saam met 'n viskarkas of 'n ander kunsmis. Sodra die mieliestronke begin opskiet, plant hulle ook boontjies en pampoenpitte in elke heuwel. Die boontjies, wat klimmers was, sou op die mieliestronke draai, wat as 'n natuurlike traliewerk gedien het. Die boontjies was ook stikstofbinders, wat gehelp het om die grond gebalanseerd en vrugbaar te hou, selfs al het die ander groente dit wat hulle nodig gehad het, geneem. Die pampoen sal intussen deur die heuwel versprei en dit beskadig en dien as 'n ingeboude onkruiddoder.

Hierdie drietal groente - mielies, boontjies en stampmielies - was die grondslag van baie inheemse Amerikaanse diëte, en hulle was so styf met mekaar verbind dat hulle bekend gestaan ​​het as die Drie Susters.

Succotash, 'n groentestoofpot wat ten minste mielies en boontjies bevat, kry in hierdie lig baie meer betekenis: Dit bevat twee van die drie susters, voedsel wat beide voedings- en kultureel belangrik was. Die derde suster, muurbal, is nie 'n noodsaaklike succotash -bestanddeel nie, maar dit is ook nie 'n onwelkome een nie, en ook nie ander inheemse Amerikaanse produkte, soos rissies nie.

Om succotash met hierdie kerngewasse te maak, is slegs een van die vele dinge wat inheemse Amerikaners vir pelgrims geleer het om hulle te help oorleef. In die eeue daarna het succotash se gewildheid van kus tot kus versprei, dit is 'n tipies Amerikaanse kos, met plaaslike variasies wat gemeenskappe van alle agtergronde geniet.

My weergawe hier bevat mielies, boontjies, muurbal, en rissies, plus 'n klein hoeveelheid spek, aangesien varkvet nog 'n tradisionele element van succotash is. Ek voeg ook 'n bietjie botter by, want mielies en botter is 'n perfekte kombinasie. Die sleutel met succotash is egter om die geskiedenis daarvan te onthou en die buigsaamheid wat in die gereg ingebou is, te verstaan. Dit leen hom tot interpretasie en variasie, solank dit die mielies en boontjies het. U kan net die twee groente gebruik, of meer byvoeg. Soos ek hier doen, kan u varkvet of ander vet gebruik om dit vegetaries te hou. U kan dit ook in elke seisoen maak, as u nie van die vars somerbestanddele na die rakstabiele (droëbone, winterpampoentjies, ensovoorts) beskik nie. Maar maak nie saak wat u kies om daarin te sit nie; wat succotash regtig goed maak, is om voordeel te trek uit die beste bestanddele wat u kan vind. Terwyl ek u deur my resep lei, sal u sien wat ek bedoel.

Die eerste stap is om van die spekvet te maak. Ek gebruik slegs 'n baie klein hoeveelheid, aangesien ek nie wil hê dat die rokerige geur van die spek te prominent moet wees nie, maar die suikermielies en boontjies is die belangrikste ding wat ek wil uitstaan. As die spek begin verbruin, voeg ek die botter by en smelt dit. Daarna volg die ui en fyngekapte knoffel, wat die smaak van die gereg verdiep en afrond.

Sodra die ui en knoffel sag geword het, voeg ek die mielies by, saam met die melk wat ek met die rug van my mes uit die kolwe kan trek. Ek vind dat die maklikste manier om mieliepitte van die kolf af te sny, is om 'n klein bak of ander houer in 'n groter mengbak om te draai, dan die kolf op die klein bak te sit en die pitte af te sny. Die klein bakkie lig die kolf uit die groter bak, wat die waarskynlikheid verminder dat u die mes in die rand van die groter bak steek terwyl u na onder sny. Die groter bak help om die pitte te vang, wat in alle rigtings kan afskiet. Dit is 'n groot gemors as jy dit net op 'n snyplank doen.

Saam met die mielies voeg ek blokkies rooi soetrissie by (ook oranje of geel) vir 'n ligte, soet geur. Ek gebruik ook 'n paar Poblano -rissies, wat 'n dieper, meer komplekse geur het as basiese groen soetrissies, maar ek voeg dit nog nie by die pot nie. In plaas daarvan verkleur ek hul velle vir 'n nog dieper, rokerige geur, vryf dan die velle af en sny die vleis in stukke. Ek het dit eenkant gesit tot die einde toe, aangesien die verkoolingsproses die Poblanos ook kook, die laaste ding wat hulle nodig het, is daarna uitgebreide kook.

Ek voeg ook die somerpampoen in blokkies by (derde susterwaarskuwing!), En kook alles saam tot sag.

Die enigste ding wat oorbly, is die boontjies. Dit is 'n gedeelte van die resep waar u lekker kan kuier. Die maklikste ding is om 'n sak bevrore limabone oop te skeur en in die pot te gooi. Dit is goed - ek doen dit ook - maar daar is baie meer potensiaal om te ondersoek. As u in die somer naby 'n goeie boeremark woon, kan u gereeld vars boontjies vind. Dit is dieselfde boontjies wat jy uiteindelik gedroog koop, soos donkerboontjies, bosbessies, en ander, maar steeds in hul peule, net soos ertjies, en met 'n asemrowende lewenskragtigheid.

Vars dopbone moet nog gekook word, en die proses is amper presies dieselfde as vir gedroogde bone, behalwe dat dit absoluut nie nodig is om dit te week nie. (Gedroogde boontjies hoef ook soms nie geweek te word nie.) Sit dit net in 'n pot met soutwater en geurmiddels en laat prut tot sag. Hulle verloor baie van hul pragtige kleur na kook, maar dit is die moeite werd vir hul sagte, subtiele soet vleis.

As vars boontjies nie 'n opsie is nie, is gedroogde boontjies meer as voldoende as dit behoorlik gekook word, maar dit kan verbysterend goed wees. Ek dink die beste benadering is om meer as een soort boontjie by te voeg, ter wille van die verskeidenheid. Op die foto's hier het ek 'n paar bevrore limousine saam met 'n paar vars doprooi nierbone ingesluit. Dit gee u 'n baie groter uitbetaling, in terme van geur, kleur en tekstuur, as wat enige boontjie op sy eie kan doen. Ek hou ook daarvan om 'n bietjie van die boontjie-kookvloeistof by te voeg, net om alles klam te maak en die ander bestanddele 'n bietjie meer boontjiesmaak te gee.

Aan die einde voeg ek die geroosterde Poblano -soetrissies en 'n vars kruie, soos geskeurde basiliekruidblare, by om die geurmiddels nog 'n bietjie op te pomp. Is dit presies soos die succotash van eeue gelede? Nee, maar ek is nie 'n inheemse Amerikaanse boer nie (of selfs 'n pelgrim), en moderne geriewe maak dit baie makliker om hierdie gereg 'n bietjie luuks te maak.


Hoe om Succotash te maak

Toe die pelgrims in 1620 die eerste keer op Plymouth Rock beland het, het hulle min idee gehad hoe om in hul nuwe omgewing te oorleef. Siektes en siektes het baie van hulle vinnig uitgewis, terwyl die res voor groot hindernisse te staan ​​gekom het, omdat hulle nie geweet het hoe om voedsel in die uitdagende plaaslike grond te verbou nie. Destyds het die boerdery in Europa geneig om so te werk: Neem 'n handvol sade, gooi dit op 'n veld en wag om te sien wat groei, onkruid en al. Dit was nie 'n gesofistikeerde stelsel nie.

Kontrasteer dit met die manier waarop inheemse Amerikaners in die noordooste geboer het. In noukeurig gereëlde velde vorm hulle met die hand hope grond. In elke heuwel plant hulle mielies, dikwels saam met 'n viskarkas of 'n ander kunsmis. Sodra die mieliestronke begin opskiet, plant hulle ook boontjies en pampoenpitte in elke heuwel. Die boontjies, wat klimmers was, sou op die mieliestronke draai, wat as 'n natuurlike traliewerk gedien het. Die boontjies was ook stikstofbinders, wat gehelp het om die grond gebalanseerd en vrugbaar te hou, selfs al het die ander groente dit wat hulle nodig gehad het, geneem. Die pampoen sal intussen deur die heuwel rondspring en dit beskadig en dien as 'n ingeboude onkruiddoder.

Hierdie drietal groente - mielies, boontjies en stampmielies - was die grondslag van baie inheemse Amerikaanse diëte, en hulle was so styf met mekaar verbind dat hulle die Drie Susters was en bly.

Succotash, 'n groentestoofpot wat ten minste mielies en boontjies bevat, kry in hierdie lig baie meer betekenis: Dit bevat twee van die drie susters, voedsel wat beide voedings- en kultureel belangrik was. Die derde suster, muurbal, is nie 'n noodsaaklike succotash -bestanddeel nie, maar dit is ook nie 'n onwelkome nie, en ook nie ander inheemse Amerikaanse produkte, soos rissies nie.

Om succotash met hierdie kerngewasse te maak, is slegs een van die vele inheemse Amerikaners wat pelgrims geleer het om hulle te help oorleef. In die eeue daarna het succotash se gewildheid van kus tot kus versprei, dit is 'n tipies Amerikaanse kos, met plaaslike variasies wat gemeenskappe van alle agtergronde geniet.

My weergawe hier bevat mielies, boontjies, muurbal, en rissies, plus 'n klein hoeveelheid spek, aangesien varkvet nog 'n tradisionele element van succotash is. Ek voeg ook 'n bietjie botter by, want mielies en botter is 'n perfekte kombinasie. The key with succotash, though, is to remember its history and understand the flexibility that's built into the dish. It lends itself to interpretation and variation, as long as it has the corn and beans. You can use just those two vegetables, or add more, as I do here you can use pork fat, or some other fat to keep it vegetarian. You can make it in any season, too, shifting from fresh summer ingredients when they're available to shelf-stable ones (dried beans, winter squash, et cetera) when they're not. But no matter what you choose to put into it, what really makes succotash great is taking advantage of the best ingredients you can find. As I walk you through my recipe, you'll see what I mean.

The first step is to render some of the bacon fat. I use only a very small amount, since I don't want the smoky flavor of the bacon to be too prominent the sweet corn and tender beans are what I want to stand out. When the bacon is beginning to brown, I add the butter and melt it, then follow it with diced onion and minced garlic, which deepen and round out the flavor of the dish.

Once the onion and garlic have started to soften, I add the corn, along with any milk I'm able to express from the cobs with the spine of my knife. I find that the easiest way to cut corn kernels off the cob is by inverting a small bowl or other container inside a larger mixing bowl, then standing the cob on the small bowl and slicing the kernels off. The small bowl raises the cob out of the bigger bowl, reducing the likelihood you'll smack your knife blade into the larger bowl's rim as you slice downward. The larger bowl helps catch the kernels, which have a way of shooting off in all directions. It's a big mess when you just do it on a cutting board.

Along with the corn, I add diced red bell peppers (orange or yellow works, too) for a light, sweet flavor. I also use a few Poblano peppers, which have a deeper, more complex flavor than basic green bell peppers, but I don't add them to the pot just yet. Instead, I char their skins for an even deeper, smokier flavor, then rub the skins off and dice up the flesh. I set it aside until the very end, since the charring process also cooks the Poblanos the last thing they need is extended cooking after that.

I add diced summer squash (third-sister alert!) as well, and cook everything together until tender.

The only thing left is the beans. This is an area of the recipe where you can have some fun. The easiest thing to do is tear open a bag of frozen lima beans and dump them in the pot. That's fine—I do it, too—but there's a lot more potential to explore. In the summertime, if you live near a good farmers market, you can often find fresh shelling beans. They're the same beans you eventually buy dried, like navy beans, cranberry beans, and others, but still in their pods, just like peas, and with a vibrancy that's breathtaking.

Fresh shelling beans still need to be cooked, and the process is pretty much exactly the same as for dried beans, except that there's absolutely no need to soak them. (Dried beans sometimes don't require soaking either.) Just put them in a pot of salted water and aromatics, and simmer them until tender. They lose a lot of their beautiful color after cooking, but it's worth it for their tender, subtly sweet flesh.

If fresh shelling beans aren't an option, dried beans are more than adequate when cooked properly, they can be staggeringly good. The best approach, I think, is to add more than one kind of bean, for variety's sake. In the photos here, I've included some frozen limas along with some freshly shelled red kidney beans. It gives you a much bigger payoff, in terms of flavor, color, and texture, than any one bean on its own can do. I like to add a little of the bean-cooking liquid, too, just to moisten everything up and infuse the other ingredients with a bit more bean flavor.

At the very end, I add the roasted Poblano peppers and a fresh herb, like torn basil leaves, just to pump up the aromatics a little more. Is it exactly like the succotash of centuries past? No, but then again, I'm not a Native American farmer (or even a Pilgrim), and modern conveniences make it a whole lot easier to make this dish a little fancy.


How to Make Succotash

When the Pilgrims first landed on Plymouth Rock in 1620, they had little idea of how to survive in their new environment. Disease and sickness wiped many of them out quickly the rest faced significant hurdles, starting with the fact that they didn't know how to grow food in the challenging local soil. At the time, farming back in Europe tended to work like this: Take a handful of seeds, toss them onto a field, and wait to see what grows, weeds and all. It was not a sophisticated system.

Contrast that with how Native Americans in the Northeast farmed. In meticulously arranged fields, they would form mounds of soil by hand. In each mound, they would plant corn, often along with a fish carcass or some other type of fertilizer. Once the corn stalks started shooting up, they'd plant beans and squash seeds in each mound as well. The beans, being climbers, would wind their way up the corn stalks, which acted as a natural trellis. The beans were also nitrogen fixers, which helped keep the soil balanced and fertile, even as the other vegetables took what they needed from it. The squash, meanwhile, would sprawl around and down the mound, shading it and acting as a built-in weed suppressant.

This trio of vegetables—corn, beans, and squash—was the foundation of many Native American diets, and they were so tightly connected to each other that they were, and remain, known as the Three Sisters.

Succotash, a vegetable stew that contains, at the very least, corn and beans, takes on a lot more significance in this light: It includes two of the Three Sisters, foods that were both nutritionally and culturally important. The third sister, squash, isn't an essential succotash ingredient, but it's also not an unwelcome one, nor is other indigenous American produce, like peppers.

Making succotash with these core crops is just one of the many things Native Americans taught Pilgrims in order to help them survive. In the centuries since, succotash's popularity has spread from coast to coast it's a quintessentially American food, with regional variations enjoyed by communities of all backgrounds.

My version here includes corn, beans, squash, en peppers, plus a small amount of bacon, since pork fat is another traditional element of succotash. I also add some butter, since corn and butter are a perfect combo. The key with succotash, though, is to remember its history and understand the flexibility that's built into the dish. It lends itself to interpretation and variation, as long as it has the corn and beans. You can use just those two vegetables, or add more, as I do here you can use pork fat, or some other fat to keep it vegetarian. You can make it in any season, too, shifting from fresh summer ingredients when they're available to shelf-stable ones (dried beans, winter squash, et cetera) when they're not. But no matter what you choose to put into it, what really makes succotash great is taking advantage of the best ingredients you can find. As I walk you through my recipe, you'll see what I mean.

The first step is to render some of the bacon fat. I use only a very small amount, since I don't want the smoky flavor of the bacon to be too prominent the sweet corn and tender beans are what I want to stand out. When the bacon is beginning to brown, I add the butter and melt it, then follow it with diced onion and minced garlic, which deepen and round out the flavor of the dish.

Once the onion and garlic have started to soften, I add the corn, along with any milk I'm able to express from the cobs with the spine of my knife. I find that the easiest way to cut corn kernels off the cob is by inverting a small bowl or other container inside a larger mixing bowl, then standing the cob on the small bowl and slicing the kernels off. The small bowl raises the cob out of the bigger bowl, reducing the likelihood you'll smack your knife blade into the larger bowl's rim as you slice downward. The larger bowl helps catch the kernels, which have a way of shooting off in all directions. It's a big mess when you just do it on a cutting board.

Along with the corn, I add diced red bell peppers (orange or yellow works, too) for a light, sweet flavor. I also use a few Poblano peppers, which have a deeper, more complex flavor than basic green bell peppers, but I don't add them to the pot just yet. Instead, I char their skins for an even deeper, smokier flavor, then rub the skins off and dice up the flesh. I set it aside until the very end, since the charring process also cooks the Poblanos the last thing they need is extended cooking after that.

I add diced summer squash (third-sister alert!) as well, and cook everything together until tender.

The only thing left is the beans. This is an area of the recipe where you can have some fun. The easiest thing to do is tear open a bag of frozen lima beans and dump them in the pot. That's fine—I do it, too—but there's a lot more potential to explore. In the summertime, if you live near a good farmers market, you can often find fresh shelling beans. They're the same beans you eventually buy dried, like navy beans, cranberry beans, and others, but still in their pods, just like peas, and with a vibrancy that's breathtaking.

Fresh shelling beans still need to be cooked, and the process is pretty much exactly the same as for dried beans, except that there's absolutely no need to soak them. (Dried beans sometimes don't require soaking either.) Just put them in a pot of salted water and aromatics, and simmer them until tender. They lose a lot of their beautiful color after cooking, but it's worth it for their tender, subtly sweet flesh.

If fresh shelling beans aren't an option, dried beans are more than adequate when cooked properly, they can be staggeringly good. The best approach, I think, is to add more than one kind of bean, for variety's sake. In the photos here, I've included some frozen limas along with some freshly shelled red kidney beans. It gives you a much bigger payoff, in terms of flavor, color, and texture, than any one bean on its own can do. I like to add a little of the bean-cooking liquid, too, just to moisten everything up and infuse the other ingredients with a bit more bean flavor.

At the very end, I add the roasted Poblano peppers and a fresh herb, like torn basil leaves, just to pump up the aromatics a little more. Is it exactly like the succotash of centuries past? No, but then again, I'm not a Native American farmer (or even a Pilgrim), and modern conveniences make it a whole lot easier to make this dish a little fancy.


How to Make Succotash

When the Pilgrims first landed on Plymouth Rock in 1620, they had little idea of how to survive in their new environment. Disease and sickness wiped many of them out quickly the rest faced significant hurdles, starting with the fact that they didn't know how to grow food in the challenging local soil. At the time, farming back in Europe tended to work like this: Take a handful of seeds, toss them onto a field, and wait to see what grows, weeds and all. It was not a sophisticated system.

Contrast that with how Native Americans in the Northeast farmed. In meticulously arranged fields, they would form mounds of soil by hand. In each mound, they would plant corn, often along with a fish carcass or some other type of fertilizer. Once the corn stalks started shooting up, they'd plant beans and squash seeds in each mound as well. The beans, being climbers, would wind their way up the corn stalks, which acted as a natural trellis. The beans were also nitrogen fixers, which helped keep the soil balanced and fertile, even as the other vegetables took what they needed from it. The squash, meanwhile, would sprawl around and down the mound, shading it and acting as a built-in weed suppressant.

This trio of vegetables—corn, beans, and squash—was the foundation of many Native American diets, and they were so tightly connected to each other that they were, and remain, known as the Three Sisters.

Succotash, a vegetable stew that contains, at the very least, corn and beans, takes on a lot more significance in this light: It includes two of the Three Sisters, foods that were both nutritionally and culturally important. The third sister, squash, isn't an essential succotash ingredient, but it's also not an unwelcome one, nor is other indigenous American produce, like peppers.

Making succotash with these core crops is just one of the many things Native Americans taught Pilgrims in order to help them survive. In the centuries since, succotash's popularity has spread from coast to coast it's a quintessentially American food, with regional variations enjoyed by communities of all backgrounds.

My version here includes corn, beans, squash, en peppers, plus a small amount of bacon, since pork fat is another traditional element of succotash. I also add some butter, since corn and butter are a perfect combo. The key with succotash, though, is to remember its history and understand the flexibility that's built into the dish. It lends itself to interpretation and variation, as long as it has the corn and beans. You can use just those two vegetables, or add more, as I do here you can use pork fat, or some other fat to keep it vegetarian. You can make it in any season, too, shifting from fresh summer ingredients when they're available to shelf-stable ones (dried beans, winter squash, et cetera) when they're not. But no matter what you choose to put into it, what really makes succotash great is taking advantage of the best ingredients you can find. As I walk you through my recipe, you'll see what I mean.

The first step is to render some of the bacon fat. I use only a very small amount, since I don't want the smoky flavor of the bacon to be too prominent the sweet corn and tender beans are what I want to stand out. When the bacon is beginning to brown, I add the butter and melt it, then follow it with diced onion and minced garlic, which deepen and round out the flavor of the dish.

Once the onion and garlic have started to soften, I add the corn, along with any milk I'm able to express from the cobs with the spine of my knife. I find that the easiest way to cut corn kernels off the cob is by inverting a small bowl or other container inside a larger mixing bowl, then standing the cob on the small bowl and slicing the kernels off. The small bowl raises the cob out of the bigger bowl, reducing the likelihood you'll smack your knife blade into the larger bowl's rim as you slice downward. The larger bowl helps catch the kernels, which have a way of shooting off in all directions. It's a big mess when you just do it on a cutting board.

Along with the corn, I add diced red bell peppers (orange or yellow works, too) for a light, sweet flavor. I also use a few Poblano peppers, which have a deeper, more complex flavor than basic green bell peppers, but I don't add them to the pot just yet. Instead, I char their skins for an even deeper, smokier flavor, then rub the skins off and dice up the flesh. I set it aside until the very end, since the charring process also cooks the Poblanos the last thing they need is extended cooking after that.

I add diced summer squash (third-sister alert!) as well, and cook everything together until tender.

The only thing left is the beans. This is an area of the recipe where you can have some fun. The easiest thing to do is tear open a bag of frozen lima beans and dump them in the pot. That's fine—I do it, too—but there's a lot more potential to explore. In the summertime, if you live near a good farmers market, you can often find fresh shelling beans. They're the same beans you eventually buy dried, like navy beans, cranberry beans, and others, but still in their pods, just like peas, and with a vibrancy that's breathtaking.

Fresh shelling beans still need to be cooked, and the process is pretty much exactly the same as for dried beans, except that there's absolutely no need to soak them. (Dried beans sometimes don't require soaking either.) Just put them in a pot of salted water and aromatics, and simmer them until tender. They lose a lot of their beautiful color after cooking, but it's worth it for their tender, subtly sweet flesh.

If fresh shelling beans aren't an option, dried beans are more than adequate when cooked properly, they can be staggeringly good. The best approach, I think, is to add more than one kind of bean, for variety's sake. In the photos here, I've included some frozen limas along with some freshly shelled red kidney beans. It gives you a much bigger payoff, in terms of flavor, color, and texture, than any one bean on its own can do. I like to add a little of the bean-cooking liquid, too, just to moisten everything up and infuse the other ingredients with a bit more bean flavor.

At the very end, I add the roasted Poblano peppers and a fresh herb, like torn basil leaves, just to pump up the aromatics a little more. Is it exactly like the succotash of centuries past? No, but then again, I'm not a Native American farmer (or even a Pilgrim), and modern conveniences make it a whole lot easier to make this dish a little fancy.


How to Make Succotash

When the Pilgrims first landed on Plymouth Rock in 1620, they had little idea of how to survive in their new environment. Disease and sickness wiped many of them out quickly the rest faced significant hurdles, starting with the fact that they didn't know how to grow food in the challenging local soil. At the time, farming back in Europe tended to work like this: Take a handful of seeds, toss them onto a field, and wait to see what grows, weeds and all. It was not a sophisticated system.

Contrast that with how Native Americans in the Northeast farmed. In meticulously arranged fields, they would form mounds of soil by hand. In each mound, they would plant corn, often along with a fish carcass or some other type of fertilizer. Once the corn stalks started shooting up, they'd plant beans and squash seeds in each mound as well. The beans, being climbers, would wind their way up the corn stalks, which acted as a natural trellis. The beans were also nitrogen fixers, which helped keep the soil balanced and fertile, even as the other vegetables took what they needed from it. The squash, meanwhile, would sprawl around and down the mound, shading it and acting as a built-in weed suppressant.

This trio of vegetables—corn, beans, and squash—was the foundation of many Native American diets, and they were so tightly connected to each other that they were, and remain, known as the Three Sisters.

Succotash, a vegetable stew that contains, at the very least, corn and beans, takes on a lot more significance in this light: It includes two of the Three Sisters, foods that were both nutritionally and culturally important. The third sister, squash, isn't an essential succotash ingredient, but it's also not an unwelcome one, nor is other indigenous American produce, like peppers.

Making succotash with these core crops is just one of the many things Native Americans taught Pilgrims in order to help them survive. In the centuries since, succotash's popularity has spread from coast to coast it's a quintessentially American food, with regional variations enjoyed by communities of all backgrounds.

My version here includes corn, beans, squash, en peppers, plus a small amount of bacon, since pork fat is another traditional element of succotash. I also add some butter, since corn and butter are a perfect combo. The key with succotash, though, is to remember its history and understand the flexibility that's built into the dish. It lends itself to interpretation and variation, as long as it has the corn and beans. You can use just those two vegetables, or add more, as I do here you can use pork fat, or some other fat to keep it vegetarian. You can make it in any season, too, shifting from fresh summer ingredients when they're available to shelf-stable ones (dried beans, winter squash, et cetera) when they're not. But no matter what you choose to put into it, what really makes succotash great is taking advantage of the best ingredients you can find. As I walk you through my recipe, you'll see what I mean.

The first step is to render some of the bacon fat. I use only a very small amount, since I don't want the smoky flavor of the bacon to be too prominent the sweet corn and tender beans are what I want to stand out. When the bacon is beginning to brown, I add the butter and melt it, then follow it with diced onion and minced garlic, which deepen and round out the flavor of the dish.

Once the onion and garlic have started to soften, I add the corn, along with any milk I'm able to express from the cobs with the spine of my knife. I find that the easiest way to cut corn kernels off the cob is by inverting a small bowl or other container inside a larger mixing bowl, then standing the cob on the small bowl and slicing the kernels off. The small bowl raises the cob out of the bigger bowl, reducing the likelihood you'll smack your knife blade into the larger bowl's rim as you slice downward. The larger bowl helps catch the kernels, which have a way of shooting off in all directions. It's a big mess when you just do it on a cutting board.

Along with the corn, I add diced red bell peppers (orange or yellow works, too) for a light, sweet flavor. I also use a few Poblano peppers, which have a deeper, more complex flavor than basic green bell peppers, but I don't add them to the pot just yet. Instead, I char their skins for an even deeper, smokier flavor, then rub the skins off and dice up the flesh. I set it aside until the very end, since the charring process also cooks the Poblanos the last thing they need is extended cooking after that.

I add diced summer squash (third-sister alert!) as well, and cook everything together until tender.

The only thing left is the beans. This is an area of the recipe where you can have some fun. The easiest thing to do is tear open a bag of frozen lima beans and dump them in the pot. That's fine—I do it, too—but there's a lot more potential to explore. In the summertime, if you live near a good farmers market, you can often find fresh shelling beans. They're the same beans you eventually buy dried, like navy beans, cranberry beans, and others, but still in their pods, just like peas, and with a vibrancy that's breathtaking.

Fresh shelling beans still need to be cooked, and the process is pretty much exactly the same as for dried beans, except that there's absolutely no need to soak them. (Dried beans sometimes don't require soaking either.) Just put them in a pot of salted water and aromatics, and simmer them until tender. They lose a lot of their beautiful color after cooking, but it's worth it for their tender, subtly sweet flesh.

If fresh shelling beans aren't an option, dried beans are more than adequate when cooked properly, they can be staggeringly good. The best approach, I think, is to add more than one kind of bean, for variety's sake. In the photos here, I've included some frozen limas along with some freshly shelled red kidney beans. It gives you a much bigger payoff, in terms of flavor, color, and texture, than any one bean on its own can do. I like to add a little of the bean-cooking liquid, too, just to moisten everything up and infuse the other ingredients with a bit more bean flavor.

At the very end, I add the roasted Poblano peppers and a fresh herb, like torn basil leaves, just to pump up the aromatics a little more. Is it exactly like the succotash of centuries past? No, but then again, I'm not a Native American farmer (or even a Pilgrim), and modern conveniences make it a whole lot easier to make this dish a little fancy.


How to Make Succotash

When the Pilgrims first landed on Plymouth Rock in 1620, they had little idea of how to survive in their new environment. Disease and sickness wiped many of them out quickly the rest faced significant hurdles, starting with the fact that they didn't know how to grow food in the challenging local soil. At the time, farming back in Europe tended to work like this: Take a handful of seeds, toss them onto a field, and wait to see what grows, weeds and all. It was not a sophisticated system.

Contrast that with how Native Americans in the Northeast farmed. In meticulously arranged fields, they would form mounds of soil by hand. In each mound, they would plant corn, often along with a fish carcass or some other type of fertilizer. Once the corn stalks started shooting up, they'd plant beans and squash seeds in each mound as well. The beans, being climbers, would wind their way up the corn stalks, which acted as a natural trellis. The beans were also nitrogen fixers, which helped keep the soil balanced and fertile, even as the other vegetables took what they needed from it. The squash, meanwhile, would sprawl around and down the mound, shading it and acting as a built-in weed suppressant.

This trio of vegetables—corn, beans, and squash—was the foundation of many Native American diets, and they were so tightly connected to each other that they were, and remain, known as the Three Sisters.

Succotash, a vegetable stew that contains, at the very least, corn and beans, takes on a lot more significance in this light: It includes two of the Three Sisters, foods that were both nutritionally and culturally important. The third sister, squash, isn't an essential succotash ingredient, but it's also not an unwelcome one, nor is other indigenous American produce, like peppers.

Making succotash with these core crops is just one of the many things Native Americans taught Pilgrims in order to help them survive. In the centuries since, succotash's popularity has spread from coast to coast it's a quintessentially American food, with regional variations enjoyed by communities of all backgrounds.

My version here includes corn, beans, squash, en peppers, plus a small amount of bacon, since pork fat is another traditional element of succotash. I also add some butter, since corn and butter are a perfect combo. The key with succotash, though, is to remember its history and understand the flexibility that's built into the dish. It lends itself to interpretation and variation, as long as it has the corn and beans. You can use just those two vegetables, or add more, as I do here you can use pork fat, or some other fat to keep it vegetarian. You can make it in any season, too, shifting from fresh summer ingredients when they're available to shelf-stable ones (dried beans, winter squash, et cetera) when they're not. But no matter what you choose to put into it, what really makes succotash great is taking advantage of the best ingredients you can find. As I walk you through my recipe, you'll see what I mean.

The first step is to render some of the bacon fat. I use only a very small amount, since I don't want the smoky flavor of the bacon to be too prominent the sweet corn and tender beans are what I want to stand out. When the bacon is beginning to brown, I add the butter and melt it, then follow it with diced onion and minced garlic, which deepen and round out the flavor of the dish.

Once the onion and garlic have started to soften, I add the corn, along with any milk I'm able to express from the cobs with the spine of my knife. I find that the easiest way to cut corn kernels off the cob is by inverting a small bowl or other container inside a larger mixing bowl, then standing the cob on the small bowl and slicing the kernels off. The small bowl raises the cob out of the bigger bowl, reducing the likelihood you'll smack your knife blade into the larger bowl's rim as you slice downward. The larger bowl helps catch the kernels, which have a way of shooting off in all directions. It's a big mess when you just do it on a cutting board.

Along with the corn, I add diced red bell peppers (orange or yellow works, too) for a light, sweet flavor. I also use a few Poblano peppers, which have a deeper, more complex flavor than basic green bell peppers, but I don't add them to the pot just yet. Instead, I char their skins for an even deeper, smokier flavor, then rub the skins off and dice up the flesh. I set it aside until the very end, since the charring process also cooks the Poblanos the last thing they need is extended cooking after that.

I add diced summer squash (third-sister alert!) as well, and cook everything together until tender.

The only thing left is the beans. This is an area of the recipe where you can have some fun. The easiest thing to do is tear open a bag of frozen lima beans and dump them in the pot. That's fine—I do it, too—but there's a lot more potential to explore. In the summertime, if you live near a good farmers market, you can often find fresh shelling beans. They're the same beans you eventually buy dried, like navy beans, cranberry beans, and others, but still in their pods, just like peas, and with a vibrancy that's breathtaking.

Fresh shelling beans still need to be cooked, and the process is pretty much exactly the same as for dried beans, except that there's absolutely no need to soak them. (Dried beans sometimes don't require soaking either.) Just put them in a pot of salted water and aromatics, and simmer them until tender. They lose a lot of their beautiful color after cooking, but it's worth it for their tender, subtly sweet flesh.

If fresh shelling beans aren't an option, dried beans are more than adequate when cooked properly, they can be staggeringly good. The best approach, I think, is to add more than one kind of bean, for variety's sake. In the photos here, I've included some frozen limas along with some freshly shelled red kidney beans. It gives you a much bigger payoff, in terms of flavor, color, and texture, than any one bean on its own can do. I like to add a little of the bean-cooking liquid, too, just to moisten everything up and infuse the other ingredients with a bit more bean flavor.

At the very end, I add the roasted Poblano peppers and a fresh herb, like torn basil leaves, just to pump up the aromatics a little more. Is it exactly like the succotash of centuries past? No, but then again, I'm not a Native American farmer (or even a Pilgrim), and modern conveniences make it a whole lot easier to make this dish a little fancy.


How to Make Succotash

When the Pilgrims first landed on Plymouth Rock in 1620, they had little idea of how to survive in their new environment. Disease and sickness wiped many of them out quickly the rest faced significant hurdles, starting with the fact that they didn't know how to grow food in the challenging local soil. At the time, farming back in Europe tended to work like this: Take a handful of seeds, toss them onto a field, and wait to see what grows, weeds and all. It was not a sophisticated system.

Contrast that with how Native Americans in the Northeast farmed. In meticulously arranged fields, they would form mounds of soil by hand. In each mound, they would plant corn, often along with a fish carcass or some other type of fertilizer. Once the corn stalks started shooting up, they'd plant beans and squash seeds in each mound as well. The beans, being climbers, would wind their way up the corn stalks, which acted as a natural trellis. The beans were also nitrogen fixers, which helped keep the soil balanced and fertile, even as the other vegetables took what they needed from it. The squash, meanwhile, would sprawl around and down the mound, shading it and acting as a built-in weed suppressant.

This trio of vegetables—corn, beans, and squash—was the foundation of many Native American diets, and they were so tightly connected to each other that they were, and remain, known as the Three Sisters.

Succotash, a vegetable stew that contains, at the very least, corn and beans, takes on a lot more significance in this light: It includes two of the Three Sisters, foods that were both nutritionally and culturally important. The third sister, squash, isn't an essential succotash ingredient, but it's also not an unwelcome one, nor is other indigenous American produce, like peppers.

Making succotash with these core crops is just one of the many things Native Americans taught Pilgrims in order to help them survive. In the centuries since, succotash's popularity has spread from coast to coast it's a quintessentially American food, with regional variations enjoyed by communities of all backgrounds.

My version here includes corn, beans, squash, en peppers, plus a small amount of bacon, since pork fat is another traditional element of succotash. I also add some butter, since corn and butter are a perfect combo. The key with succotash, though, is to remember its history and understand the flexibility that's built into the dish. It lends itself to interpretation and variation, as long as it has the corn and beans. You can use just those two vegetables, or add more, as I do here you can use pork fat, or some other fat to keep it vegetarian. You can make it in any season, too, shifting from fresh summer ingredients when they're available to shelf-stable ones (dried beans, winter squash, et cetera) when they're not. But no matter what you choose to put into it, what really makes succotash great is taking advantage of the best ingredients you can find. As I walk you through my recipe, you'll see what I mean.

The first step is to render some of the bacon fat. I use only a very small amount, since I don't want the smoky flavor of the bacon to be too prominent the sweet corn and tender beans are what I want to stand out. When the bacon is beginning to brown, I add the butter and melt it, then follow it with diced onion and minced garlic, which deepen and round out the flavor of the dish.

Once the onion and garlic have started to soften, I add the corn, along with any milk I'm able to express from the cobs with the spine of my knife. I find that the easiest way to cut corn kernels off the cob is by inverting a small bowl or other container inside a larger mixing bowl, then standing the cob on the small bowl and slicing the kernels off. The small bowl raises the cob out of the bigger bowl, reducing the likelihood you'll smack your knife blade into the larger bowl's rim as you slice downward. The larger bowl helps catch the kernels, which have a way of shooting off in all directions. It's a big mess when you just do it on a cutting board.

Along with the corn, I add diced red bell peppers (orange or yellow works, too) for a light, sweet flavor. I also use a few Poblano peppers, which have a deeper, more complex flavor than basic green bell peppers, but I don't add them to the pot just yet. Instead, I char their skins for an even deeper, smokier flavor, then rub the skins off and dice up the flesh. I set it aside until the very end, since the charring process also cooks the Poblanos the last thing they need is extended cooking after that.

I add diced summer squash (third-sister alert!) as well, and cook everything together until tender.

The only thing left is the beans. This is an area of the recipe where you can have some fun. The easiest thing to do is tear open a bag of frozen lima beans and dump them in the pot. That's fine—I do it, too—but there's a lot more potential to explore. In the summertime, if you live near a good farmers market, you can often find fresh shelling beans. They're the same beans you eventually buy dried, like navy beans, cranberry beans, and others, but still in their pods, just like peas, and with a vibrancy that's breathtaking.

Fresh shelling beans still need to be cooked, and the process is pretty much exactly the same as for dried beans, except that there's absolutely no need to soak them. (Dried beans sometimes don't require soaking either.) Just put them in a pot of salted water and aromatics, and simmer them until tender. They lose a lot of their beautiful color after cooking, but it's worth it for their tender, subtly sweet flesh.

If fresh shelling beans aren't an option, dried beans are more than adequate when cooked properly, they can be staggeringly good. The best approach, I think, is to add more than one kind of bean, for variety's sake. In the photos here, I've included some frozen limas along with some freshly shelled red kidney beans. It gives you a much bigger payoff, in terms of flavor, color, and texture, than any one bean on its own can do. I like to add a little of the bean-cooking liquid, too, just to moisten everything up and infuse the other ingredients with a bit more bean flavor.

At the very end, I add the roasted Poblano peppers and a fresh herb, like torn basil leaves, just to pump up the aromatics a little more. Is it exactly like the succotash of centuries past? No, but then again, I'm not a Native American farmer (or even a Pilgrim), and modern conveniences make it a whole lot easier to make this dish a little fancy.


Kyk die video: Inexplicable figure rastrera capturada por el Rover Opportunity mars - Posible Pareidolia Animal (Mei 2022).


Kommentaar:

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