Showing posts with label Culinary Tips. Show all posts
Showing posts with label Culinary Tips. Show all posts

Wednesday, December 14, 2011

Winter Fruiting Citrus Trees



Photo Courtesy of Andy Jien
In a previous blog post, we talked about two of the few fall fruiting trees, Persimmons and Pomegranates. Today's blog will be about citrus trees, some of the few winter fruiting trees. Citrus is a commonly used term that refers to several of the flowering varieties of the genus Citrus; the fruiting trees included within this genus are: lemons, limes, oranges, grapefruit, tangerines, and most species of kumquats.

Some of the earliest species of citrus trees are believed to originate from Southeast Asia near the area bordered by Myanmar (Burma), Northeast India, and the southwest corner of China (Yunnan province). Citrus trees were brought over to Europe from Asia and many of the citrus trees we see in California are decendents of the ones grown in the mediteranean regions of Europe. Citrus trees were commonly grown throughout Southern California around the turn of the century and well into the middle of the twentieth century; in fact, citrus fruit production is what attracted many of the first settlers to the Inland Empire and Orange County (appropriately named after the orange). Throughout human history, citrus have been cultivated and revered not only for their culinary properties, but their health benefits as well.

Citrus trees come in many different sizes and colors. There are standard varieties which grow to be approximately15-25 ft. in height, semi-dwarves are roughly between 8-15 ft. tall, and dwarves (which are the variety at most of the IEUA's school gardens) are about 4-8 ft. tall. Citrus trees begin to flower in the fall and by December most of their fruit have developed. They need a diurnal winter to change color, so our Mediterrenean climate is perfect for witnessing some of the beautiful colors of some citrus species. Some citrus trees grown in tropical locations never experience cool temperatures, which makes them stay green year round even when ripe.

If you live in an area that is near the Inland Empire Utilities Agency (Chino, Montclair, Ontario, Upland, Rancho Cucamonga), then it is likely that citrus trees have played a role in your city's history. As a fun project, have your students research the role that citrus played in your city. Try to find out which species of citrus were grown in your area and by whom.

For more reading on citrus and its role in Inland Empire history, please see the following websites:

http://en.wikipedia.org/wiki/Citrus                   Time line of Citrus in the Inland Empire:

Monday, October 10, 2011

The Onion Family


Photo of Leeks, courtesy of Karen and Brad Emerson

Onions and other aromatic plants belong to the genus Allium in the lily family. In fact, they are commonly referred to as "the stinking lilies" for their distinctive aromatic properties. There is a wide range of species within the genus Allium. They include: onions, leeks, garlic, chives, and shallots.




 



The Alliums grow best when planted in the fall as they prefer a cooler growing season. The average allium takes about 180 days to grow completely, from the time the bulb is planted to the time the plant is harvested. Growing onions from seed may take even longer. Planting bulbs can be purchased at your local hardware store, or you can order them from specialty seed stores if you want to try more exotic varieties like Russian Red, Ajo Rojo, or elephant garlic.

Photo of Mirepoix, courtesy of Island Vittles

The Allium family has been prized throughout history for its culinary properties. There are several regions in Europe that have incorporated alliums into the base flavor of their foods. As European explorers and settlers moved west, these regional flavor bases spread throughout North and South America. Today we may use these combinations and not be aware of their origins.

For example, the French use a flavor base of onions, carrots, and celery. This special combination is called mirepoix (pronounced: meer-pwah) and it is used in countless soups, sauces, and other flavorful recipes.


Have your students look up other regional flavor bases to see how they vary from location to location.

A good starting place is to investigate sofrito (Spain), sofritto (Italy), refogado (Portugal) and Suppengrun (Germany).

Also, check out locations in North and South America to see how European culinary influences exist today. Creole and Cuban cuisine will both be very promising.