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© St. Petersburg Times, Fruit cocktail: summer's sweet bounty blueberries
History: Today is the perfect time to salute the blueberry, an indigenous fruit of North America. Many Indian tribes, such as the Ojibwa, Algonquin and Chippewa, prized blueberries as both food and medicine. Dried blueberries were used in soups and stews, or ground up and used in venison jerky called pemmican. They were also used to treat blood ailments and ease pains of childbirth. Nutrition: Blueberries are cholesterol- and fat-free, a source of Vitamin C, low in calories and a source of fiber and potassium. They also may protect against some cancers, reduce inflammation and heart disease and prevent urinary tract infections. Buying: Unless you are buying from a farmer's stand in a blueberry hot bed, you'll pay about $3 for a pint. Make sure you pick firm berries that are blemish free. Don't wash until ready to use, which should be soon after buying. Refrigerate. Quick fix: Blueberry Fruit Float. In a medium bowl combine 1 cup blueberries, 1 cup sliced peaches, 2 sliced bananas. Spoon half of fruit into four tall glasses. Top with a scoop of vanilla ice cream, the rest of the fruit and another scoop of ice cream. Fill glasses with ginger ale. * * * Constant comment"On a hot day in Virginia, I know nothing more comforting than a fine spiced pickle, brought up trout-like from the sparkling depths of the aromatic jar below the stairs of Aunt Sally's cellar." -Thomas Jefferson, architect of the Declaration of Independence This web site cookswww.kidsdomain.com/games/july4.html Cooking class
To remove clinging silk strands from fresh corn, run the ears under cold water and rub gently with a vegetable brush. This food is our foodIndependence Day is synonymous with picnics and outdoor cooking. According to the Web site www.fourth-of-july-celebrations.com the top foods that will be gobbled across the land today include hamburgers and cheeseburgers, barbecued ribs, hot dogs, barbecued chicken, cole slaw, potato salad, baked beans, chips and dip, fruit pies, corn on the cob, sliced tomatoes and ice cream. To drink? Beer or soda, please. Uncle Sam, the butcherIn the early 1800s, United States Army units in New York and New Jersey got meat from a butcher named Samuel Wilson, popularly called Uncle Sam. Wilson stamped "U.S." on his packing barrels signifying his nickname. Soon, the nickname, with the same initials as United States, came to symbolize the federal government. Wilson lent his name to the American icon but not his clean-shaven face. The goatee and tall hat are inventions of 19th century political cartoonist Thomas Nast, who also created Yankee Doodle. A better burger
Celebrations of yoreJohn Adams, founding father and second president of the United States, and his wife, Abigail, held annual Fourth of July celebrations. Their menu reflected New England thrift (he was a native of the Massachusetts Bay Colony) and simplicity. On the buffet table at their home, according to Lynne Farrington of the University of Pennsylvania in Philadelphia, were likely turtle soup, New England poached salmon with egg sauce, green peas, boiled new potatoes in jackets, Indian pudding or apple pandowdy, coffee and tea.
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From the Times Taste section From the features wire |
Grilling hamburgers today? You'll make them memorable if your meat is at least 30 percent fat. Very lean ground beef doesn't make great burgers because, gulp, the flavor is in the fat. If you have the less-expensive, higher-fat meat, simply form it into patties and grill. Add salt and pepper as the burger cooks. Don't flatten with a spatula because this dries the meat out and makes it tough. If you have lean meat, mix it with an egg, bread crumbs, onion or garlic powder and/or other spices. Your "meatloaf" burgers will be great on the grill, and the extra ingredients impart much-needed flavor.
