The Uncommon Cucumber

In summer heat, think “cool as a cucumber.” Really.

The phrase comes from this plant’s ancient history of medicinal applications and its perceived ability to cool the blood and reduce inflammation. As it happens, the cucumber does have both soothing and anti-inflammatory properties among many other attributes.

First, it’s technically a fruit, not a vegetable. While most of us recognize the elongated dark green tube, there are hundreds of varieties in which you’ll find orange, yellow or white cucumbers in various shapes and sizes—even round. For all of the varieties, there are, for the most part, only two types grown commercially: “slicing” and “pickling,” both green.

It is believed to have originated in the wilds of India at least 5,000 years ago, then moved to the Mediterranean (where it probably got its name.) The Romans loved them as both food and medicine. Emperor Tiberius insisted on eating one per day, so greenhouses were built to accommodate his request in the winter. Christopher Columbus brought them to Haiti for Spanish settlers, and, by that time cukes had reached the UK, and English settlers brought them over here. The French, from Canada, introduced cucumbers to Native American tribes in the Great Plains and Rockies of what is now the US.

At more than 90% water, it’s hard to believe that cucumbers are so full of health benefits, but here are a few that will have you slicing and dicing right away. And make sure you eat the seeds and skin—the nutrients are concentrated here. 

• Compounds called lignans have been found in cukes. In a nutshell, they reduce the risk of heart disease and cancer and have been found to inhibit the growth of some cancer cells.
• Not only can snacking on cucumbers curb hunger, but they also fight bad breath. Try holding a slice on the roof of your mouth for 30 seconds to freshen up.
• Cucumbers are a traditional hangover cure, too. Munch on a few slices after a night out for the B vitamins and electrolytes plus the hydration, and you’ll wake up without the headache. 

Have a bumper crop of cukes to get through? Start eating healthier tonight with this easy, tasty recipe for Cucumber and Grilled Pineapple Salad with Fresh Basil from Martha Stewart. (Click here for more of her awesome cucumber recipes—you’ll want to buy more plants next year!)

The Artichoke: Thistle be Interesting

Today’s cultivated artichoke is an ancient member of the thistle family and close relative of the cardoon, a prickly, hearty plant native to North Africa and Sicily. The edible globe portion of the plant is not really a vegetable or a fruit, but a bud that will flower if not harvested.

Writings from around 300 BC mention their being grown in Italy and Sicily. About 1000 years later, Moors were cultivating them in Spain, and Arabs grew them in Sicily.  Artichokes came to the United States with French immigrants in the late 1700s, and were first grown in Louisiana. The commercial artichoke industry didn’t take off until 1922 when Andrew Molera leased his sugar beet land in Monterey County, California to Italian farmers who wanted to grow artichokes.

Today, in the US, all commercially grown artichokes come from California, and Castroville, in Monterey County, is billed as the “Artichoke Capital of the World.”

Here are a few more facts about the plant that Pliny the Elder (Rome, 23-79 AD) called “one of nature’s monstrosities:”

• Norma Jean Baker (aka Marilyn Monroe) was crowned the first Queen of Artichokes in Castroville in 1947.
• Artichoke hearts are actually “baby” artichokes whose leaves are still tender and whose inner “chokes” haven’t developed.
• George and Martha Washington grew them at Mount Vernon, and Thomas Jefferson grew them at Monticello.
• There are 140 varieties of artichokes throughout the world, but only 40 are commercially grown.
• The name originally came from the Arabic “al-hursufa,” to Old Spanish “alcarchofa,” to Northern Italian “arcicioffo” (influenced by “ciocco” meaning “stump,) and to the Italian “articiocco.”
• The plant’s botanical name comes from the Greek legend about Zeus’s human girlfriend, Cynara, who Zeus brought to Mt. Olympus but who kept sneaking back to Earth. This made him angry, and he turned her into an artichoke (Cynara cardunculus.)
• Benefits of eating them include everything from stimulating sex drive to preventing cancer. Pliny, in spite of his physical description of the plant, touted its powers to freshen breath, increase the chance of conceiving a male child, and cure baldness. Research shows that artichokes detox the body and provide aid for digestive disorders like diarrhea, irritable bowel syndrome and indigestion. It lowers blood pressure and “bad” cholesterol, boosts the immune system and protects against diabetes, heart attack, stroke, and, yes, several types of cancer. It can decrease risk of birth defects and osteoporosis. Chewing the leaves after a night out can relieve hangovers.
• People with allergies should be cautioned about artichokes because they are thistles and related to ragweed, marigolds, daisies, and chrysanthemums.
• One odd effect of eating artichokes that 40 to 60 percent of people experience is its tendency to make subsequent foods taste sweeter. The effect will dissipate after having something to drink, i.e. water. 

For a super easy and delicious artichoke dip from AllRecipes.com , click here. Three ingredients, in the oven for 20 minutes or until top browns, and you’re done! 

Pairing artichokes with wine can be tricky. If they are served without too much cheese, opt for a crisp, fresh-flavored white wine on the dry side such as a light Pinot Gris, Chablis, Sauvignon Blanc or a Champagne or Prosecco--nothing too sweet or heavy. If the artichoke heart is served in cheese sauce or deep fried, try a traditional Chardonnay or an Orvieto, or possibly a Chardonnay/Pinot Gris blend. 

Daily Bread--The Easiest Recipe Ever

I’m adding ONE more bread installment because I want to share this great “5 Minute Artisan Bread” recipe. In Oregon I made my own bread in a cast iron Dutch oven using a New York Times recipe for no-knead bread. That was good, but I think this is better. The crumb is lighter, and it’s so much faster. Plus, this recipe makes a larger batch that you can refrigerate for up to 14 days.

I like to “step it up” with some additional nutritional elements, too, and I've found the “5 Minute” recipe very adaptable.

First, consider adding other grains or seeds. I purchased a cereal blend of oats, quinoa and flax seeds and add 1/4 to 1/3 cup to the full batch of dough. It adds some texture and interest to the bread, as well as a little boost of nutrition. Click here to read more about why oats are good for us, for instance, lowering cholesterol, stabilizing blood sugar and packing substantial amounts of vitamins and minerals into just ¼ cup. Quinoa is a super food with even more concentrations of anti-oxidants, anti-inflammatory elements and a complete protein package unlike other grains. Click here to read more about this ancient grain. Flax seeds (click here) help the body detoxify naturally--which is suspected to fight cancer—and are a good source of fiber and assist in nutrient absorption.

Finally, I’ve also picked up organic hemp powder and add one tablespoon to the batch, which is to my taste. The recommended ratio would probably be closer to 2-3 tablespoons, but I found it too strong a flavor. Click here to read more about hemp’s benefits to the human body, including containing every amino acid, a healthy dose of protein, the perfect ratio of both Omega 3 and Omega 6 fatty acids and fiber content that help the immune system and productivity. For more hemp food products like seeds and oils, or fiber products like backpacks, pouches and clothing, talk with Doug Flight at Winkin' Sun Hemp (here.)  It’s fascinating stuff, and he’s very knowledgeable.

Next installments, we’ll look at some foods (and wines) that say, “Spring.”  

Article and all photos by Glynis Valenti

Irish Potato Bread (Potato Farls)

This is a short post, but this is also a really quick “bread.” Because St. Patrick’s Day is coming, I thought I would try an Irish Potato Bread. As with most breads, there are variations on this. The recipe I used—also known as potato farls--is super easy, and I would probably make mine a bit more “bread like” the next time around by adding more flour and some baking soda.

That said, farl is most likely derived from the Scots fardel and refers to a round cut into quadrants. The dough is primarily mashed, boiled potatoes with a little flour and salt.  After rolling into a round shape and cutting into four wedges, they are grilled or fried in a skillet. The flavor is kind of bland, but is traditionally dressed up with some butter, salt, black pepper, bacon, chives or a dollop of jam.

As noted, this recipe—or at least my version—reminded me more of potato pancakes or my mother’s potato patties more than bread. However, I think it would be excellent topped with corned beef and cabbage with diced carrots, or with corned beef and an egg the next morning. By the way, the dough is easiest to work with when the potatoes are freshly cooked (15-20 minutes) and still warm.  

This recipe, credited to Jane Baxter, is directly from a sweet article in The Guardian . Enjoy!

Prep time: 15 minutes
Cooking time: 30 minutes

Makes 8 small farls
500g floury potatoes, such as King Edward or desiree
50g butter
50g plain flour, plus extra for rolling out
¼ tsp baking powder
Salt and black pepper
Extra butter, for cooking

1 Peel the potatoes, then cut them into quarters. Cover with water in a saucepan, season with a pinch of salt and cook for about 15 minutes or until they become tender. You can check this by sticking a knife into them, it should slide out again easily. Drain well, then return the potatoes to the pan.

2 Melt the butter in a pan and add to the potatoes. Mash until smooth. For the best results, pass the potatoes through a potato ricer or mouli – otherwise, use a standard potato masher.

3 Sift the flour with the baking powder into the potato mix and stir to combine. Taste for seasoning and adjust, if required.

4 The dough should come together and away from the sides of the pan. You can add more flour if the mixture is too wet and a little milk if it is too dry.

5 Divide the dough into two halves. Form one piece into a ball, then roll it out on a floured surface and into a rough circle with a diameter of about 15 cm and a thickness of 5mm to 1cm. Cut the circle into quarters.

6 Heat a non-stick shallow frying pan over a medium heat with a little butter to grease the surface. Transfer the four pieces to the pan and cook for around 3 minutes or until golden brown. Flip over and cook the other side for another 3 minutes. Remove to a warm plate.

7 Repeat the process with the other half of the dough mix.