#Sweet Corn Seeds Market

[chemicalresearchupdates]

Emerging Trends in Sweet Corn Seeds Market: Genetically Modified Varieties and Beyond

Definition: Sweet corn seeds refer to the seeds of corn varieties specifically bred and cultivated for their sweet and tender kernels. These seeds are used by farmers and gardeners to grow sweet corn, a popular vegetable enjoyed for its delicious taste. Sweet corn varieties differ from field corn, which is primarily grown for livestock feed and industrial purposes. Sweet corn seeds are carefully selected for their sweetness, tenderness, and flavor, making them a crucial component of the agricultural industry and the broader food supply chain.

Market Overview & Scope: The sweet corn seeds market is a significant segment within the global agricultural industry. It encompasses the production, distribution, and sale of seeds for sweet corn cultivation. The market's scope extends to various geographical regions, given the widespread cultivation of sweet corn worldwide. Sweet corn is a staple in diets across many countries, and its seeds have a substantial market presence, serving both commercial farming operations and home gardeners.

Market Growth: The sweet corn seeds market has witnessed steady growth in recent years. Factors contributing to this growth include the increasing demand for sweet corn as a nutritious and tasty vegetable, the expansion of agriculture in emerging markets, and advancements in seed breeding and technology. As consumers become more health-conscious and seek natural and wholesome food options, the sweet corn seeds market is poised for continued expansion. The growth is not limited to fresh sweet corn; it also includes processed sweet corn products such as canned and frozen corn.

Market Industry: The sweet corn seeds industry comprises various stakeholders, including seed producers, agricultural suppliers, farmers, and food manufacturers. Seed producers play a crucial role in developing new sweet corn varieties that meet consumer preferences and evolving market trends. Agricultural suppliers provide farmers with the necessary resources, such as fertilizers, pesticides, and equipment, for successful sweet corn cultivation. Farmers are the backbone of the industry, responsible for growing and harvesting sweet corn. Food manufacturers and processors utilize sweet corn in various products, contributing to the industry's value chain.

Trends: Several sweet corn seeds market trends influence the industry. One prominent trend is the development of hybrid sweet corn varieties that offer improved yield, disease resistance, and taste. These hybrids cater to both large-scale farming operations and smaller, sustainable agriculture initiatives. Additionally, there is a growing emphasis on organic sweet corn and non-GMO (genetically modified organism) options as consumers prioritize healthy and eco-friendly choices. Moreover, sustainable farming practices, precision agriculture, and the adoption of biotechnology in seed breeding are becoming more prevalent in the industry, contributing to its ongoing evolution. The sweet corn seeds market is adapting to these trends to meet the changing demands of consumers and the agriculture sector.

[breelandwalker]

Strawberry Moon - June 21, 2024

Grab your baskets and your moon jars, witches - it's time for the Strawberry Moon!

Strawberry Moon 🍓

The Strawberry Moon is the name given to the full moon which occurs in the month of June in the Northern Hemisphere. The name is taken from the ripening of those little red heart-shaped berries we find in so many summertime treats. Strawberries are typically ready to harvest beginning around the summer solstice, though this will vary depending on variety, planting times, and local weather. Sadly, the Strawberry Moon does not turn red or pink to match the berries.

Other European names for this moon include Honey Moon, Rose Moon, and Mead Moon. North American Indigenous names for the June moon include Blooming Moon (Anishinaabe), Green Corn Moon (Cherokee), and Hatching Moon (Cree).

This year's Strawberry Moon also roughly coincides with the summer solstice in the Northern Hemisphere, with peak illumination occurring at 9:08pm EST on June 21st. (The solstice is occurring one day prior, on June 20th.)

What Does It Mean For Witches? 🍓

Full moons are excellent times for bringing wishes to fulfillment and plans to fruition, all the more so under one named after a prolific berry. This is an optimal time to make things happen!

Your intuition may be stronger than usual during this time, so pay attention to those little inklings and gut feelings that won't be ignored. They might be telling you something important. Dreams may also be more vivid, though not necessarily more accurate or revealing.

This is a time to explore things that catch your attention or pique your curiosity, and to let yourself be open to new ideas and new opportunities.

What Witchy Things Can We Do? 🍓

With a full moon ripening in the sky and the summer solstice upon us, it's time to prepare for a full bloom. Here's hoping you've been nurturing those plans and seeds of growth you planted in the spring, because they're about to start flowering and the way is clear to sow the next stage of your plans. What they will be and what new prospects the summer will bring is entirely up to you.

The full moon is always a good time to look ahead to the future. Think on the plans you have in process and let yourself dream of how things might turn out. If you're inclined to journaling, make a note of how things are going so far and how you hope they'll turn out. Pick your favorite divination method and do a reading for the month ahead. (Make sure you write that down too so you can check back later!)

This is a great time to go berry-picking or flower-gathering, so check your area for pick-your-own farms or farmer's markets with local produce. Have a picnic with friends or just enjoy a quiet afternoon with your own thoughts and a few favorite treats. Make a jar of sun tea or a sweet and summery berry salad. If you're partial to strawberries, indulge that sweet tooth!

Strawberries are also excellent ingredient in spells for love, beauty, fertility, and emotional healing. Create a charm for self-love or perhaps to attract a summer romance. Enchant your favorite makeup or skin care products with a glamour of confidence. Just as expectant mothers once carried strawberry leaves as a folk remedy for pregnancy pains, you can carry a clutch of them in your pocket to help heal a broken heart or assuage the pain of grief. A packet of strawberry leaves is also a potent good-luck charm. Snack on strawberries to bring fertile abundance into your life, whether you're looking for creativity or opportunity or perhaps hoping to grow your family this year.

Charge your crystals and spell jars and moon water under the light of Strawberry Moon to catch the energy of blooming flowers, ripening fruit, wishes coming true, and carefully-laid plans realized. (If you're planning to use it for any consumables, please make sure you're using fresh, potable drinking water rather than rain or runoff.)

Spend a little time reflecting on how your year has gone thus far. Try to focus on the things that have improved and how you've grown as a person and in your life journey. Reflect on your accomplishments and what you plan to do next. Take a moment to be unashamedly proud of yourself for everything you've done and for making it this far despite everything life throws at you.

Happy Strawberry Moon, witches! 🌕🍓

Further Reading:

Bree's Lunar Calendar Series

Bree's Secular Celebrations Series

The Full Moon of June: A Special Solstice Full Moon, The Old Farmer's Almanac.

Strawberry Moon Meaning: The Spectacular Full Moon of June 2024, The Peculiar Brunette.

Everyday Moon Magic: Spells & Rituals for Abundant Living, Dorothy Morrison.

Image Source - Pesto and Margaritas

(If you're enjoying my content, please feel free to drop a little something in the tip jar or check out my published works on Amazon or in the Willow Wings Witch Shop. 😊)

[hamsternella]

On the edge

Cw: delusional, obsessive and creepy Albert Wesker; age gap, young reader/older wesker, non-con

The feelings were killing him inside; shame was churning his flesh. 'This is not what a man does,' Albert thought in despair. 'This isn't right.' But his hands were still resting on the skin of your legs, fingers tracing the bristling surface of your thighs, gliding gently up and down; in a soothing sway that kept you deeply rooted to your sweet dreams. Wesker took precaution with the sleeping pills, measuring the proper amount into your tea; as well as your parents', sparing himself any interruptions past and present. He needed to fulfill this fantasy—having you for a moment, at least.

He knew it wasn't right. Relating to your family was not a priority task; and falling under the heir's spell even less so. This was a whim, at best, and for a few days Albert thought he would get bored of having to look you in the face with such care. But that day did not come, and eventually he found himself painstakingly searching for the perfect moment to see himself inside your abode. And here he was: nightfall and your body in the middle of your bed, with a man who could be your father running his own hands over your skin. Sometimes those same fingers that brushed yours in a casual squeeze —a firm and correct greeting— slipping under the fabric of your pajamas, caressing the tenderness of your belly burning against his flesh. And who was going to tell you? Who was going to save you from that forced encounter?

To desire you with such longing was sickening—Albert acknowledged this with shame. But it felt worse to have to feign satisfaction at your mere presence when the reality lay lingering in the shadow of his darkest, most secret need. The man felt faint with anguish if he could not hear you, see you; and if he did, if he had you by his side, it was fury overpowering the desire not to be able to touch even a lock of your hair. It was constant torture. Where had all those emotions taken him? Had he ended up stalking an innocent creature, in the half-light of someone else's room? With his hands on young legs; caresses along a sleeping body, ignorant of a nocturnal invasion.

Wesker was a selfish man. The only thing that was keeping him sane, unable to defile your defenseless body, to force every gap and neat space of skin, were the voices in the back of his head. Words from a still sane mind. Something, perhaps, like a glimmer of humanity—what was left of it in him. But it was a difficult thing; his pants felt tight and damp with desire contained beneath the fabric; his cock throbbing eager to feel the fleshy pressure of your entrance tearing under his ravenous hunger. The need to fill you to the brim with his seed was consuming him.

What would your face look like when you felt it enter? Would you open your eyes and scream, or would you stand in fat tearful silence on your pillow? Oh, God. Would you be a virgin, maybe? Albert could treat you so well. He knows that, yes. That's true; with his lips on your cheek, drinking in your cry, and his tongue running down your neck in a trail of hot kisses. Your body would taste the touch of a man in love. Oh, love. He had never thought of love—but it would not be impossible. Wesker was a selfish man, so how fair would it be to possess a person who could not be one's own? Unfair to him, who should have it in the palm of his hand. But with you it wasn't right.

It wasn't right, but at the same time here you were: half naked, breathing calmly, skin bristling. Men like Albert weren't supposed to lay eyes on young creatures like you; but you always walked around with the shy smile and the bright eyes under your eyelashes, in a reserved gesture. You looked like a prey, with an insecure demeanor in the middle of the offices, next to your parents like someone going to a market. What were you doing there? What were you looking for with your unnecessary presence? Wesker sometimes wondered if out of the corner of your eye you caught him watching you, chasing your figure through the corridors; his eyes roaming your ass under your pants on the stairs, or your hands brushing his. You weren't waving at him, were you? Not quite. Not when you were taking so much time holding his fingers, caressing them; sometimes stuttering when you said his name. That couldn't be fear, either. Albert considered himself imposing in front of you; as one who imposes his courage in front of a lover, of course. Not that he considered you one.

Or would you like that?

What would you think of him? What would go through your little head about Albert Wesker? The wolf in sheep's clothing; the one who 'hides in the shadows', as you used to call him in front of your mother. How would you hear his name hanging from your lips? Albert could annihilate entire communities if he could thereby indulge in the pleasure of drowning your words in his own mouth, savoring your moans. All for an instant of his name in a trembling sigh against his face, with your breath occupying his mind for the rest of the night. And it could have been tonight; but the pills clouded your consciousness, and with it your judgment. It wasn't going to be fun if he couldn't make you cry, much less if he couldn't be the one, in turn, to soothe said crying. Nothing made sense if he couldn't hear your voice.

Time was running and with it the effect of the drug. A couple more hours and you could feel the weight of another body in your bed, along with the caresses and the murmur of another breath. Wesker was finding it hard not to pant; the hot knot at the base of his belly was getting bigger. He didn't know how much longer he was going to hold out. If not inside you, he had to at least try doing it on you—spilling a little, maybe. At least a taste of paradise. Would it be perverse if he cum on your lips? The thought made Albert desperately undo his belt, struggling with the fabric of his pants until the icy night air enveloped his member. He held it with one hand; the other ran down your face, pushing two fingers between your lips to force an opening fit enough to envelop the tip of his cock.

It took Albert great willpower not to thrust his hips to force himself into your mouth. His hands trembled on your cheeks, searching in prayers he never recited in his life so as not to meet your tongue; which would be to lose track of the moment, considering how sensitive the head was to the warmth of your lips. He kept on the edge, stroking them with the wet tip, in a back and forth from the inside out. Your teeth grazed the softest flesh, scraping the edges in a careless touch that sent shivers down the length of his body. Wesker bit his lip, breathing through his nose deeply. He used one hand to hold his member from the base, barely pressing rhythmically before feeling the oncoming orgasm.

Albert whimpered under a breath, closing his eyes tightly as he held his body from the headboard of your bed. His knuckles had turned white from the force; his legs failing with the speed at which everything was returning to normal around him. He tried not to look you in the face—he didn't want to be left with the image etched in his mind the next morning, with you in the office. What gesture would he get from just remembering his cum on your skin? Could you recall a glimmer of warmth on your lips? Would your body miss him on other upcoming freezing nights, surrendered to the loneliness of an empty bed?

Wesker was a selfish man, but maybe he could try to change a little for you. Force the dynamic. Maybe visit you a couple more nights; give your body another couple of quiet caresses and see how far his will would go. The limit would be to end up tearing your body apart under his claws—in other words, making love to you. He preferred to have sex. But for you he could make love; try to maintain the false tenderness of his voracious hunger while he churned your insides first, drinking in your tears. It was too much.

...

But you would definitely like it.

[alpaca-clouds]

Try to learn about the old foods

I have most recently started to meal prep, with making a lot of foods and putting them in the freezer. This ended up allowing me to buy the foods in bulk from the local market. And, well... This allowed me to eat some of the foods that the supermarket does not have.

We do have a bit of a problem. And that problem mostly is that we got our food kinda messed up. Because people have lost the connection to the food they eat. But also because of colonialism.

The big thing that happened is, that we lost contact with most local foods. No matter where I go in the "first world nations"... The foods offered to me in the supermarkets are the same - and they also look the same.

This means that a lot of people have no real idea, what foods came from where in the world - but also do not know half of the foods that originated with where they are from, because they are not easily available.

Tomatoes are an example. Not only did historical tomatoes look and taste very differently from the tomatoes we eat today, but obviously... they came from the Americas. So they are not a food that originated with Europe and was not widely available in Europe until the 1600s. While, yes, the first tomates came here more than a hundred years earlier... it took a while for them to catch on.

This is parsnip. Another root vegetable that was commonly eaten in Europe for most of history. It has a more intensive taste than the usual carrot - but is also not that different from it, when it comes to consistency and how it is going to cook.

This is fennel. You might know fennel seeds as a spice or something you might drink as a tea. But the rest of the plant is edible, too, and a surprisingly strong flavored vegetable. It also is very crunchy and makes a really great addition to salads. But it is often not really sold in many places.

This is the Jerusalem Artichoke, another vegetable that originates within the Americas. To be exact, this is the root of a kind of sunflower. It got its name for being very similar in taste and tecture to the Artichoke. I honestly do not know, though, why it is called "Jerusalem Artichoke", because it does not have anything to do with Jerusalem.

The Potimarron is a kind of squash that - like basically all other forms of squash - originates in the Americas as well. It has a very nutty flavor. In Europe it was very popular in France for a long while, hence the french name. It has tons of meat and really makes for great stews!

This is a rutabaga, which originates from somewhere in northern Europe. We do not really know from where. All we know is, that it was a Swedish botanist who cultivates the form we still eat to this day in the 1620s. Which is why it is also called the "Swedish turnip". It does taste like a more bitter carrot, but makes really good addition to stews or can be served stamped.

This is the Chinese Artichoke and another root vegetable, that as the name suggest originates from China. It was cultivates in China in the late medieval period and has later made its way to Europe, especially France. It has a really sweet and nutty taste and can be eaten raw or in salads. Though there are dishes mashing the vegetable, too.

These are tigernuts, a vegetable that has been around forever. It originates in southern Europe, southern Asia and northern Africa. It is a dried fruit, with a sweet and earthy taste and it is known a lot in Spanish cuisine, but also in the cuisine of southern Asia.

Yacon is a root vegetable that originates with Peru, where it is still eaten, while the rest of the world mostly forgot about it. Well, except Japan, where it is currently getting more and more popular. It is a vegetable, but it has a very fruity taste.

I could now go on and name more vegetables from all around the world that were once grown and fed people, but got forgotten more and more in favor of the very limited diet made up of potatoes, corn, potatoes, peppers, cucumber, onion and tomatoes, that is basically what you will get to eat in most places.

And... Well, the thing about it is that... It is not really a good thing that we grow the same stuff everywhere. It is not good for us and it is not good for the environment. It is not good for those foods, either.

I really wish people would try and eat more of the stuff that originates with their region. And that they would eat the not-so-perfect looking foods as well. Because it is gonna be more sustainable in the end.

[sovietpostcards]

What are some of your favorite teas and more modern candies and sweets? There's a little Russian market nearby my apartment and they've got a nice mix of things but unfortunately I can't read Cryllic and don't really know what to look for.

For teas, my faves (besides plain green tea) are Greenfield's Spring Melody, Princess Noori's blackcurrant tea and maybe Ahmad's Mango Magic.

For sweets, some my favourites are sunflower seed khalva, Korovka iz Korenovki's baked milk wafers, Rot Front's batonchiki, zefir (esp. Vkusvill's blackcurrant), Udarnitsa's lemon slices (jelly) and sugar corn puffs.

I urge you to be brave and try something from the Russian shop! :D And then tell us about it.

[desertdollranch]

It has become an annual tradition for me to help Antonia put together her farmer's market booth, where she sells all of the fruits, vegetables, and homemade goods that her family's community farm has produced over the past year. Every year, the harvest brings more and more goods. But this autumn, she has outgrown the farmer's market, and is now selling at a roadside stand!

Antonia is ten years old in 1978, when she is inspired by the American Indian Movement to help establish a community farm on land her family owns. It's been a huge success. It has strengthened bonds between friends and neighbors as they all care for each other and make sure that nobody goes hungry.

Whatever is left over after everyone is fed, is then sold at the roadside stand. Antonia is also supplementing with a few special handmade extras that help bring in a little more money. The money will help pay for everything needed to help Snow Mountain Farm grow bigger and better.

Antonia is so proud of what the fields and orchards have grown.

Just look at the size of some of these pumpkins!

Under the cut, Antonia will give you an up-close look at what she's selling....

Everything seen here was either made by me, harvested from the wild, or purchased. (See if you can guess which ones were handmade/bought/gathered!)

The gourd and squash harvest was abundant this year. Antonia managed to coax the garden into producing a few giant pumpkins.

Lots of other fruits thrived as well!

Pears are new this year.

Beautiful pink plums are also new.

Apples are a returning favorite. There are three varieties this year: sweet yellow apples, tart green apples, and a red striped variety that has its own unique flavor.

In the front row are apples, plums, chiles, and pears. On the shelf there are fresh flowers and packaged seeds, various fruit jams, honey, apple cider, dried ground herbs, potted herb seedlings, packaged seeds, and bottles of apple cider.

Up on the shelf there are several varieties of jam: rose petal, peach, grape, prickly pear, and strawberry. Next to them is honey that the farm's bees made from the local wildflowers. The apple cider is made from apples grown in the farm's orchard.

One particular farmer is very gifted in the art of raising flowers. Here you can buy fresh cut flowers, or seedlings for your own garden.

Fruit and vegetable seedlings or seeds are also for sale.

On the checkout counter, Antonia is selling popcorn and apple cider donuts. Directly below the donuts are cartons of eggs, which include white, brown, and speckled eggs.

Below the checkout counter is the small shelf offering some smaller items. In the plastic bags are freshly made tamales, which are like dumplings of meat, veggies, beans, or cheese mixed with a corn dough and steamed inside corn husks. To the right are two wheels of goat's milk cheese. In the middle are skeins of yarn dyed with natural sources, like prickly pear fruits and cabbage leaves. Next to those are bars of soap, in sagebrush or rose petal scent. And on the right end of the shelf are bagged pine nuts, gathered from the wild.

Below that is more produce! On the left, colored corn. In the crates there are potatoes, cherries, strawberries, tomatoes, peaches, and cauliflower.

Antonia is especially proud of the fancy colored corn she has grown. It's fun to open the ears and see what colors the kernels are!

Next to that are giant sunflowers. Above that are the pretty gourds and squashes.

On the bench are some lovely watermelons. And surrounding those are even more pumpkins and squash!

These, too, emerged in all sorts of different colors and shapes. Antonia lets the different varieties cross pollinate, so that the appearances of the resulting pumpkins are a surprise.

Thanks for stopping by! Here, take a sunflower home with you!

[headspace-hotel]

Because you know a lot about nature - what tips might you have for beginner gardeners? I've been growing for a year or two now - my first year, I used a small pop up greenhouse to try to grow some plants, and had little success. Last year was lettuce in some planters on my porch, which was much more successful, and this year I expanded the planters to include cucumbers, parsley, bell peppers, and basil and I had mixed levels of success - the basil was great, and my pepper.plant gave me a few peppers, but the rest past that was really kind of sad.

This coming year, I plan to expand again to the box gardens we have in the back yard, and I've started composting to try to get things to go better.

All this rambling to say - what could I do better? What might I have done wrong this year? (Besides left town and forgot to have someone water my plants - I think that's what made things go so poorly)

You can do everything right and sometimes your plants will still die. If that was not so, "Will the crops fail??" would not be like...the dominant human concern throughout time since agriculture. Luckily, you don't starve when your crops fail!

This year, the raccoons got to ALL of our corn before we could harvest it. They knocked down entire stalks and left corn cobs gnawed and shredded everywhere. We didn't get a single ear of corn. However, the tomatoes were so productive that about half wound up rotting on the vine because it was simply too many tomatoes to handle. We had to put off our summer vacation by a day to get the canning done. The okra and pole beans got neglected, but the hummingbirds loved the beans in flower, and birds come to peck seeds out of the dried out okra pods. Nothing gets truly wasted...

It happens. Now is a good time to start planning out what you want to grow and sourcing seeds and sprouts etc. If you have access to a farmer's market, maybe chat up some people in your community? I received three big sweet potatoes in exchange for some farm work, and baked and ate them, and saved the sprouted end of one of the potatoes to grow it into a new plant. It's in a big pot now and it's a 2ft long leafy vine. Exciting.

And the neat thing is...they were purple. The sweet potatoes, I mean. The vegetables you buy at the store are very generic-ified, so most people are only familiar with a couple varieties, but there are SO MANY weird variations of them.

I'm not joking, look at how purple this is

The sheer novelty was so fun, but it also tasted great too. Very starchy and smooth textured. How many of us think we hate vegetables because we've never tasted any but the Walmart-sold variety...

Every plant has its own oddities, but you're almost guaranteed to get something out of a garden if you do the basics of sticking seeds in the ground and watering them...but water is often the deciding factor, yes.

It takes practice and trying new things. Try growing a great variety of stuff and you'll find some plants you vibe with that don't die if you look at them funny. Sometimes a particular type of plant just doesn't like your soil, or doesn't like your shade, or doesn't like your humidity, or doesn't like your zodiac sign and/or mother's maiden name. Basically, learn from your mistakes (maybe it was because they weren't watered when I was out of town?) but don't interpret every failure as a Personal Failure.

[nishantkapoor]

Sweet Corn Farming in India: A Brief Guide

Sweet corn farming has gained popularity in India, which is attributed to the growing demand and profitability of the crop. Farmers are adopting this crop because it takes a short time to grow and is a versatile crop.

 Let’s learn more about sweet corn farming in India, its cultivation process and market value.

Land Preparation and Sowing

Sweet corn prefers well-drained soil rich in organic matter. Before planting, plough the soil to make it loamy and well-aerated. Sowing is generally done in the kharif season, when the climate is warm, and the soil temperature is more than 10 °C. Agricultural improvement involves using implements such as Indian tractors. These tractors help till your land in a shorter time than the manual process, increasing the farmer's efficiency.

Seed Selection and Planting

It is very important to select the right variety of seeds to get optimum yield. Today, numerous types of sweet corn hybrids can be bought, which are disease-free. Seed planting should be done 1 inch deep, and the distance between rows should be 2 inches. Space is also useful for getting proper sunlight and aeration for growth of plant.

Irrigation and Fertilization

The proper growth of sweet corn requires a moderate amount of water, which should be supplied regularly. Always ensure you rinse your crop well, particularly when the crop is at the silking or ear development stage. The fertilizer which should be applied in the early stages of the crop is a balanced one to supplement the nutrients. Some of the tasks that can be easily done by Sonalika Mileage Master tractors include fertilization, where fertilizers can be evenly distributed throughout the field.

Pest and Weed Control

Effective weed control is critical if one is to cultivate sweet corn successfully. Competition can be made between the weeds and crops for the nutrients needed so that less yield will be harvested. When it comes to fields, make sure to use herbicides and manually pull off the weeds in order to have clean fields. Monitoring is required in order to control pests such as the corn borer and the aphids. That is why an IPM plan needs to be applied to minimize crop losses.

Harvesting and Storage

Sweet corn is ready to harvest after 100 days. When the silk’s skin turns completely brown, and the kernels in it are well-filled, it is time to harvest. Using tractors like the SWARAJ XT TRACTOR makes harvesting easy and faster with mechanical combine harvesters.

[eretzyisrael]

Preparing for the High Holy Days in Algiers

As the first fruits of they year appeared in the street markets, Jewish housewives busied themselves preparing festive dishes, jams and jelly for the High Holy Days. The chidren enjoyed waffles, biscuits and ice cream. Caroline Elisheva Rebouh shares her memories of childhood in Algiers in the Morial newsletter (With thanks: Leon):

Algerian street market

In the last days of the summer holidays, mothers were busying themselves with the household chores in readiness for the Jewish High Holy Days of Rosh Hashana, Yom Kippur and Succot.

The families gathered around festive meals. They needed to prepare traditional dishes in advance for guests to sample, and especially  pre-prepared confectionery and pastries.  At the time, few of us had a refrigerator.

The markets overflowed with fruit of all kinds: housewives selected quinces, white-flesh sweet potatoes, figs, and pinkish grapes.

The quinces were chosen carefully to be almost sure that they were not “visited” by unwanted worms. They were rinsed,  peeled and cut into quarters –  hard to do as the fruit was hard. The seeds were removed and reserved separately for jam and quince jelly. People loved it  at the end of the Yom Kippur fast!

The fruits were boiled to soften the flesh so that  the sugar syrup seeped into the flesh of the fruit and the sugar remained clear. It was during this operation that the seeds (quince cores) were added so that the pectin let the syrup gel. Some of the boiled quinces were cooked over low heat. During the prolonged simmering,  sugar was added in small quantities,  while  the mix was stirred to make a fruit paste.

The figs were also quickly turned into a light-coloured and appetizing jam.

The grapes: we chose a variety called “bou amar” : the grapes were round, relatively large and pink. Mothers armed their children with fresh feathers  to deseed the grapes. The jam was also pinkish and pleasant, and some mothers would wrap the seeds of the grapes in fresh compresses to make jelly.

A little later there would appear small apples of a very pale green and with light pink spots on the side which were used for the Rosh Hashanah  seder and which were called Kabyle apples. Small white and pink peaches with firm, tender  and fragrant flesh  were also called Kabyle (Berber) – no doubt coming from Kabylia.

In Algiers,  we children ignored the entire selihoth period. We only experienced the season through the pleasure of tasting small amounts of candy floss, fine biscuits and other delights.

During and at the end of  summer,  small stalls “flowered” on street corners: the yaouled (children or young teenagers) offered us freshly-picked prickly pears which they peeled with dexterity and presented them on fig tree leaves  so that our little fingers did not touch the  thorns. Other yaouled offered grilled corn on the cob: we savoured them on the benches in the public gardens where we played with our cousins, neighbors and classmates.

From time to time, we gathered around small confectioners who tempted us with sugar of different colours which they sold in small quantities.  We sucked them by holding them between our fingers and then crunched our teeth on them.

The waffle merchants  announced their passage by waving wooden boards with handles on both sides. festooned with  mini-shutters which tinkled with a dry and dull sound.

At that time we liked our waffles a little thicker than ice cream cones. They were rolled up in cones and stacked in a sort of cylinder about one meter high. The merchant placed it at ground level to serve his young customers.

But fine biscuits weren’t the only popular waffles: at Grosoli, a popular ice cream parlor in Algiers, the ice cream cups were decorated with a fan or a fine rolled biscuit.The Bitone company also marketed what were called “funny wafers”  : they carried short slogans like “You won” or “I love you”.

When many years later we found ourselves in Marseille, we could no longer find ice creams like those of Algiers.

Read article in full

[nbula-rising]

Tamales Dulces (Sweet Tamales)

Prep: 50 mins Cook: 90 mins Total: 2 hrs 20 mins Yield: 20 tamales

 Ingredients

 For the Hibiscus Jam Filling

   1 cup dried hibiscus flowers

   2 whole cardamom pods, lightly cracked open

   2 whole cloves

   1 cinnamon stick

   1/2 teaspoon ground ginger

   1/2 teaspoon ground nutmeg

   1 cup granulated sugar

   2 cups water

 For the Masa Dough

   2 1/2 cups (240 grams) masa harina

   3/4 cup granulated sugar

   1/2 teaspoon baking powder

   1/2 teaspoon sea salt

   1/2 teaspoon ground cardamom

   1/2 teaspoon ground cinnamon

   1/4 teaspoon ground cloves

   1 cup coconut oil

   1 vanilla bean pod, or 2 teaspoons vanilla extract

   1 cup rice milk, or other plant-based milk

   25 to 30 corn husks

 Steps to Make It

 Make the Filling

   Gather the ingredients.

   In a medium saucepan, combine dried hibiscus petals, 2 cardamom pods, 2 cloves, 1 cinnamon stick, 1/2 teaspoon each of ginger and nutmeg, and 1 cup of sugar. Pour in water and bring to a boil over medium heat.

   Lower to a simmer and cook, uncovered, until the liquid reduces by a little more than half into a light syrup, about 35 minutes.

   Remove from heat. Allow to cool, about 15 minutes, then remove the cinnamon stick and cardamom pods.

   Add the syrup and hibiscus petals to a blender and blend into a smooth, thick consistency. Scrape into a smaller bowl and set aside.

 Make the Dough

   Gather masa dough ingredients.

   Meanwhile, in a large bowl, mix together masa harina, sugar, baking powder, salt, ground cardamom, ground cinnamon, and ground cloves.

   In another large bowl, whip the coconut oil with an electric hand mixer or in a stand mixer until smooth, about 3 minutes.

   Fold the masa and spices mixture into the coconut oil. Scrape the seeds of the vanilla bean into the mixture (or add vanilla extract).

   Gradually pour in the rice milk while whipping with the mixer until the dough is airy and creamy, about 2 to 3 minutes.

 Assemble and Cook the Tamales

   Submerge corn husks in a deep bowl of hot water. Soak until soft and pliable, about 5 minutes.

   Working with 2 to 4 husks at a time, or 1 at a time, if you are a beginner, shake off excess water before laying the husk out onto a clean work surface area. If your husks are very narrow, use two overlapping husks.

   Take 2 or 3 of the husks, and tear them lengthwise, following the grain, into quarter-inch-thick strips. Set aside on a small plate.

   Set out your ingredients in an assembly line: your corn husks, your masa, and your filling.

   Spoon 1/4 cup of dough closer to the wider end of each husk and spread out into a 3 x 3 square. Top with 1 tablespoon of the hibiscus jam in the center of the dough.

   Now you are ready to fold the tamales. Carefully bring the sides together to meet at the center, enclosing the filling.

   Then fold the bottom tip of the husk over the filled section. If your jam is a little loose, some of it might leak out of the top or bottom, but that's ok, as long as it's held inside the corn husk.

   Take one of the husk strips and use it to tie the tamale together, crosswise. Set aside.

   Set a steamer basket inside a large pot and pour water just until it reaches the basket. Bring the water to a simmer. Begin layering in the tamales, folded-end down. Cover with a lid and cook over medium heat. Steam for 50 minutes, checking water occasionally to replace if it evaporates.

   Once tamales are cooked, remove from the pot and cool until they can be handled. Best when eaten immediately.

 Warnings

   After steaming the tamales, open the lid slowly and carefully. The steam released can be hot enough to burn skin.

 Tips

   Take time to invest in high-quality ingredients for the best-tasting and most nutrient-rich results.

   We recommend Bob’s Red Mill masa harina, available at most grocery stores, or Masienda masa harina, available online.

   Masa harina, and corn husks may be found in the International section of your grocery store, or at a Latin American market.

   We recommend buying spices from Diaspora Co. for the freshest flavors.

 Variations

   It's traditional, especially in central Mexico, to tint sweet tamales pink using food coloring or other natural food coloring. This is especially helpful if your household is making different kinds of tamales on the same day. Add a few drops of coloring to the masa after you've achieved the consistency you want. Whip just long enough to evenly distribute the coloring.

   Hibiscus flowers are sold in most Latin American markets (as flor de jamaica) and in many tea shops. You can also find them online. If you have trouble finding dried hibiscus petals, you can substitute with fresh or frozen cherries, cranberries, and even chopped roasted beets.

   Experiment with other fillings, such as pineapple preserves and raisins, strawberry jam and cream cheese, shredded coconut, and dulce de leche or cajeta with pecans and cream cheese.

   If you have access to fresh masa, use the same measurements of masa dough ingredients, except for the rice milk. You will most likely need less liquid, so be careful to add it gradually.

   Serve tamales drizzled with caramel sauce.

   Make the tamales with banana leaves instead of corn husks. Trim the leaves to 8-inch squares. Use the same method to fold and then tie shut with kitchen string.

 How to Store and Freeze

   Store cooked and cooled tamales in an airtight container, a zip lock or vacuum-sealed bag, in the refrigerator.

   Keep tamales in the refrigerator for up to one week.

   To reheat refrigerated tamales, steam in husks for 5 to 8 minutes, or reheat in the microwave for 1 to 2 minutes.

   To freeze tamales, wrap individually in foil, then place in a freezer-safe bag.

   Thaw frozen tamales overnight in the refrigerator and re-steam for 5 to 8 minutes. Or, skip thawing in the fridge and re-steam for 15 minutes.

 Make Ahead

You can make the hibiscus jam one to three days in advance. The masa dough is best made right before making the tamales.

[veronicasanders]

Let's talk holiday season food. What’s the family/friends favorite that always gets trotted out for every occasion, what food is a “special” holiday favorite?

Yay!!! So excited for this. You already know I’m gonna go off so here’s a read more. 😜🤣

Okay I’m starting with Thanksgiving, which is my favorite food holiday. In my family, the meal is 100% vegetarian friendly except the turkey and gravy (which I despise anyway), and totally centers on local autumnal produce. Also, EVERYONE, and I mean every single person over the age of 10, contributes. Even if it’s like, my cousin who has no culinary skills - he mixes drinks. Or my uncle who is the DJ and who sets the table and does a phenomenal job—with like, local flowers and origami napkins. Or my other cousins who do an art project with the younger kids, so even though they aren’t cooking, they make centerpieces and shit. 

One year, I got a fantastic deal on purple potatoes at the farmer’s market, and my brother used those for the MOST delicious mashed potatoes that were loaded with cream and garlic. That dish was a staple for many years, although in recent ones, he’s been doing smashed potatoes—or, when he’s super ambitious, Hasselback potatoes—and the crispiness is absolutely delightful.  

I have made cornbread every year since I was about 12 or 13. It’s this incredible recipe that includes fresh corn and browned butter - usually cornbread is dry, but this is amazing and doesn’t need any butter or anything on it. Sometimes I add jalapeños or red pepper for color/flavor - which one depends on how many baby-mouths are coming.

We always make fresh cranberries, too, not that canned shit. The cranberry bags have the basic recipe, but it comes out way too sweet that way, so instead we use about 1/4 of the sugar and a little orange juice. I like putting walnuts in, but not everyone in my family likes nuts, so I’ve found that chopping an Asian pear and tossing that in right before serving serves the same purpose of a crunchy element. 

My great-aunt’s sweet potato pie recipe is SO fucking good. It’s one of the best things on the table and the one year my mom said maybe we don’t need it because too many carbs, I staged a protest. I actually like it better than any of the desserts (and for some reason it's on the dinner table even though it's 100% a dessert--it's got a graham cracker crust and toasted marshmallow top, for fuck's sake). But anyway...

My favorite, or at least tied for favorite with like 5 other things, is my mother’s stuffing. (Well, dressing, since it’s not stuffed into the bird's ass, but the word dressing is weird to me for a substantial side dish.) She uses a mix of cornbread and regular bread, a shit ton of celery and carrots and caramelized onions, and veggie stock that smells so good, it makes me homesick just thinking about it. 

Occasionally there’s also something like Mac and cheese or fresh bread/rolls, or green bean casserole or wild rice. Kind of depends on who’s coming and how many people are there, etc, because you always need everyone to contribute. 

Then of course, we have tons of roasted or grilled vegetables, whatever looks fresh and beautiful, or what the more talented people have grown in their gardens: Brussels sprouts, eggplant, corn (bonus if we can find red corn) green beans, broccoli, sautéed mushrooms, carrots (bonus for purple or multicolored ones), butternut squash, cauliflower (bonus for purple). And a big salad with dark greens like rainbow chard or kale (usually grown by one of my aunts), avocado, radishes, multicolored peppers, sunflower seeds or roasted pepitas. I’ve seen other people’s Thanksgiving tables and I’m generally shocked by how much brown and beige there is. Our table is a glorious fucking rainbow. 

The past 5 years or so, I haven’t been able to go home for Thanksgiving, so we now have a tradition of repeating the meal (or at least, the favorites) on Christmas Day. 

Speaking of Christmas…

So, there’s an Italian-American tradition called “Feast of the Seven Fishes” that takes place on Christmas Eve. (I’m not positive how it started, but I am guessing it had something to do with how expensive seafood was in the “New World” and so it was reserved for truly special occasions.) We don’t usually do all seven, but we always make my grandmother’s shrimp recipe, mafaldi with a spicy red lobster sauce, baked lobster, and usually some kind of salmon my dad can grill. (He also cooks the Thanksgiving turkey on the BBQ. We find that his energy in the kitchen can be neurotic and thus enjoy sending him outside.) And of course garlic bread or something fresh-baked to soak up all the sauces. (Grandma called it a sponge.) Also we always have Panettone (the kind with chocolate, not the fruitcake one) for dessert, heated up with ice cream and ganache.

Then, Christmas morning is usually French toast (made with Challah so that the Jews feel represented), or this cheese blintz dish we learned from my dad's cousin.

Which reminds me, oops, I skipped over Chanukkah. Traditions there are more flexible since we don’t celebrate every day and often miss the whole 8 days and remember later in the month. Mostly since my dad doesn’t give a shit and my mom’s not Jewish. But we always at least have latkes (my brother’s are outstanding, and a few years ago he made the regular ones and I made sweet potato and they came out divinely.) Also we do chocolate-covered macaroons (not to be confused with the French macarons) since they’re my mom’s favorite, and my grandmother’s vegetarian version of chopped liver which is SO GOOD, and noodle kugel. And if we’re up for it, we’ll also make rainbow cookies, which I’ve talked about before at length. (Marzipan-flavored “cookie” layers that are basically a very decadent sponge, raspberry jam, dark chocolate. 

New Year’s Day: lentil soup! Black-eyed peas! Which I think supposedly serve the same good-luck purpose. 

Not specific to a particular holiday but a couple of times a year, my family does polenta parties. A huge pot of polenta and a bunch of homemade toppings, like tomato sauce, pesto, veggies, sautéed mushrooms, caramelized onions, different cheeses, meat that I don't care about, etc.

I’m gonna stop now. I could go on for fucking ever. (Super Bowl Sunday? Easter? Fourth of July? I care about nothing except the food.) I love food and I love my family and I love eating with them. I'm so excited that this year, I'm gonna be on the East Coast for a whole month visiting people. 🥰

[chemicalresearchupdates]

Sweet Corn Seeds Market Insights: An In-Depth Analysis of Consumer Preferences

The sweet corn seeds market is a dynamic and thriving sector within the broader agricultural industry. Sweet corn seeds refer to the specialized seeds used for cultivating sweet corn, a popular and delicious variety of corn known for its sweet taste and tender kernels. This market encompasses a range of products and services related to sweet corn seed production, distribution, and cultivation.

The overview and scope of sweet corn seeds market are substantial. Sweet corn is a staple in many diets worldwide, and its seeds are in high demand among both commercial and home gardeners. The scope of this market extends across the globe, as sweet corn is cultivated in various climates and regions, contributing to its universal appeal.

Market growth in the sweet corn seeds industry has been notable in recent years. Factors such as increasing consumer demand for fresh and sweet corn, along with advancements in seed technology, have driven growth. As more farmers adopt modern agricultural practices, the demand for improved sweet corn seed varieties with higher yields, disease resistance, and environmental adaptability is on the rise.

The sweet corn seed market is a diverse industry, involving various stakeholders, including seed producers, distributors, and farmers. Seed producers invest heavily in research and development to create high-quality hybrid sweet corn varieties that meet the evolving needs of farmers and consumers. Distributors play a pivotal role in making these seeds accessible to farmers, ensuring a seamless supply chain. Meanwhile, farmers are at the forefront of sweet corn cultivation, relying on quality seeds to ensure bountiful harvests.

In terms of sweet corn seed market trends, sustainability and environmental consciousness are becoming increasingly important in the sweet corn seed industry. Farmers are seeking seeds that not only yield high-quality crops but also minimize environmental impact. This has led to the development of seeds that require less water and reduce the need for pesticides and fertilizers. Additionally, there is a growing interest in non-GMO and organic sweet corn seeds, catering to the preferences of health-conscious consumers.

In conclusion, the sweet corn seeds market is a vital component of the agricultural industry, driven by consumer demand for this delectable vegetable. As technology and sustainability continue to shape the market, sweet corn seed producers, distributors, and farmers must adapt to meet these evolving needs and ensure a prosperous and sustainable future for sweet corn cultivation.

[breelandwalker]

Strawberry Moon - June 3, 2023

Grab your baskets and your moon jars, witches - it's time for the Strawberry Moon!

Strawberry Moon

The Strawberry Moon is the name given to the full moon which occurs in the month of June in the Northern Hemisphere. The name is taken from the ripening of those little red heart-shaped berries we find in so many summertime treats. Strawberries are typically ready to harvest beginning around the summer solstice, though this will vary depending on variety, planting times, and local weather. The Strawberry Moon, sadly, does not turn pink to match the berries.

Other European names for this moon include Honey Moon, Rose Moon, and Mead Moon. Indigenous names for the June moon include Blooming Moon (Anishinaabe), Green Corn Moon (Cherokee), and Hatching Moon (Cree).

What Does It Mean For Witches?

Full moons are excellent times for bringing wishes to fulfillment and plans to fruition, all the more so under one named after a prolific berry. This is an optimal time to make things happen!

Your intuition may be stronger than usual during this time, so pay attention to those little inklings and gut feelings that won't be ignored. They might be telling you something important. Dreams may also be more vivid, though not necessarily more accurate or revealing.

This is a time to explore things that catch your attention or pique your curiosity, and to let yourself be open to new ideas and new opportunities.

What Witchy Things Can We Do?

With a full moon in the sky and the summer solstice hot on its' heels, it's time to prepare for a full bloom. Here's hoping you've been nurturing those plans and seeds of growth you planted in the spring, because they're about to start flowering and the way is clear to sow the next stage of your plans. What they will be and what new prospects the summer will bring is entirely up to you.

With the moon in Sagittarius again this year, it's a good time to look ahead to the future. Think on the plans you have in process and let yourself dream of how things might turn out. If you're inclined to journaling, make a note of how things are going so far and how you hope they'll turn out. Pick your favorite divination method and do a reading for the month ahead. (Make sure you write that down too so you can check back later!)

This is a great time to go berry-picking or flower-gathering, so check your area for pick-your-own farms or farmer's markets with local produce. Have a picnic with friends or just enjoy a quiet afternoon with your own thoughts and a few favorite treats. Make a jar of sun tea or a sweet and summery berry salad. If you're partial to strawberries, indulge that sweet tooth!

Strawberries are also excellent ingredient in spells for love, beauty, fertility, and emotional healing. Create a charm for self-love or perhaps to attract a summer romance. Enchant your favorite makeup or skin care products with a glamour of confidence. Just as expectant mothers once carried strawberry leaves as a folk remedy for pregnancy pains, you can carry a clutch of them in your pocket to help heal a broken heart or assuage the pain of grief. A packet of strawberry leaves is also a potent good-luck charm. Snack on strawberries to bring fertile abundance into your life, whether you're looking for creativity or opportunity or perhaps hoping to grow your family this year.

Charge your crystals and spell jars and moon water under the light of Strawberry Moon to catch the energy of blooming flowers, ripening fruit, wishes coming true, and carefully-laid plans realized. (If you're planning to use it for any consumables, please make sure you're using fresh, potable drinking water rather than rain or runoff.)

Spend a little time reflecting on how your year has gone thus far. Try to focus on the things that have improved and how you've grown as a person and in your life journey. Reflect on your accomplishments and what you plan to do next. Take a moment to be unashamedly proud of yourself for everything you've done and for making it this far despite everything life throws at you.

Happy Strawberry Moon, witches! 🌕🍓

Further Reading:

Strawberry Moon: Full Moon in June 2023, The Old Farmer's Almanac

Strawberry Moon 2023: The Spectacular Spiritual Meaning of June's Full Moon, The Peculiar Brunette

Everyday Moon Magic: Spells & Rituals for Abundant Living, Dorothy Morrison

Image Source - Pesto and Margaritas

(If you're enjoying my content, please feel free to drop a little something in the tip jar or check out my published works on Amazon or in the Willow Wings Witch Shop. 😊)

[direwombat]

no one asked for this, but here are the vibes for the youngest seed sibling oc who lives in my head rent-free (but it’s ok because he’s tithing)

HOLLAND VALLEY

red, gold, and orange leaves against a clear blue sky // rows of apple trees in an orchard // pick your own pumpkin patches // baskets of puppies // a sleeping fawn hidden away from predators // pumpkin spice // the bite of apple cider // a harvest festival // the faint smell of a bonfire on the wind // the slight unease of getting lost in a corn maze // a hint of fall in the air when it’s still warm // golden sunsets // leaves just beginning to turn from green to orange // the rumble of a tractor // the buzz of an airplane flying low overhead // golden wheat swaying in the wind // the smell of gasoline // sprawling river deltas // crystal clear water // an old wooden dresser // family heirlooms // jingling keys // crimson blood // dark ink on parchment // the sting of a bruise // the warmth of a grand fireplace // gunmetal // work boots in the mud // cattails // the harsh cry of crows // the faint musty smell of taxidermy animals // farm animals making a racket // open air farmers markets // catching your clothes on a barbed wire fence // a fresh breeze through an open window // white rocking chairs // old farmhouses // scarecrows // wild westerly winds // the barely contained excitement for the approach of autumn

WHITETAIL MOUNTAINS

fishing at dawn // the smell of woodsmoke clinging to your clothes and hair // wolfsong // locking eyes with another predator // a night that falls faster than expected // the crisp hint of snow in the air // log cabins // the scent of evergreen trees // stone fireplaces // a well worn camouflage jacket // old field guide books // the smell of a cigarette still lingering on your hands // lager // the roar of whitewater rapids // cool dark caves // the rough wood of an antique gun // the scent of iron // woodland paths criss crossed by gnarled tree roots // a haze of dust from a recent rockslide // losing your breath as you wade into an icy river // winding mountain roads // an eagle’s cry // the bright red flash of a foxes tail at the corner of your eye // the patter of rain on dead leaves // petrichor // seeing your breath in the cold morning air // the click of a projector // the jangling of a chain link fence // gunpowder // the sizzling of a grill // burnt hair // the grand lobby of a lodge // gravel crunching underfoot // the cry of blue jays // information boards // brochures piled on a table // cold metal bars // the sour smell of a lumber mill // the rough texture of scouting achievement badges // muffled oldies music from another room // sharpening a hunting knife // blood red leaves blooming from bone white birch trees // red bleeding into the edges of your vision

HENBANE RIVER

cloying floral scents // the thick mist that gathers near the ground at dawn // dewdrops sparkling on spiderwebs // the almost too intense morning sun // unseasonable warmth // birdsong // honeyed wine // walking barefoot in the cool grass // the clanging of a jail cell door // spying hazy figures of animals in the fog // lemon balm and lavender // the low growl of a wildcat that you can’t see (but it sees you) // choking clouds of pollen settling on cars like snow // vineyards // faint humming and singing from an unidentifiable source // juniper berries // feeling uncomfortably hot in overly formal clothes // lace // burning incense // frogs in the reeds // soft brunette tresses // long winding rivers // mesmerizing music // glistening trout // the sweet nectar of honeysuckle flowers // rumbling of truck motors // glass beakers // bundles of dried flowers // wind chimes tinkling // rough concrete bricks // tumbling barrels // the ringing of a vintage phone // sweet words // broken promises // moonflower and datura // the smell of freshly cut grass // the faint sound of children laughing

JOSEPH'S COMPOUND

babbling brooks // humming // whistling // dogs barking // grand oak trees // the faint sound of hymns // a crate of ripe peaches // melted wax candles // the smell of fresh newspaper clippings // caged birds singing // a warm embrace // wrought iron arches // flames reaching for the sky // gentle voices murmuring // your feet sliding in thick mud // pouring rain // vape smoke // the slight scent of sweat // ink on skin // the smell of wooden church pews // the rustle of hymnals // old book smell // slight hint of ozone from old electronics // bradford pear petals floating on the breeze

DUTCH'S ISLAND

creaking metal hinges // the crackle of a radio // the scratch of an old record player // the smell of antiseptic // the flickering light of a projector // the feel of pushing pins into cork board // echoing footsteps // shelves stacked with canned food and mason jars // dark shadowy figures on the edge of your vision // gleaming metal badges // a table of bullet shell casings // vertigo from standing on swaying radio towers // the sound of shattering glass // whistling pipes // suffocating heat // the chatter of squirrels // faint scent of mothballs // the sputter of a boat engine // the high electronic whine of an old television turning on // the sound of distant gunfire

[drendocrine]

The Importance of Fresh Produce

To ring in the warmest season, we want to highlight the importance of fresh, clean produce, especially as summer is around the corner which means amazing seasonal variety. Throughout the supply chain process, origins, pesticides used, and contaminants can become present as it convolutes our understanding of where our food comes from. From imported fruits to out-of-season vegetables grown with harmful pesticides like glyphosate, the supermarket is chock-full of delicious-looking produce that hides harmful secrets.

Luckily, eating cleaner is much easier than it seems. Local farmer’s markets are the prime place to shop for locally grown organic, and non-GMO foods. And as they emphasize whole foods, it’s much easier to avoid ultra-processed packaged foods that abound the grocery store. In the summer months in Ohio, farmer’s markets shine as they display the best of what nature around us has to offer — produce that tastes better and benefits your body!

Why Shop at Farmer’s Markets?

Honesty and transparency are major reasons to visit your local farmer’s markets. Farmers grow our foods and maintain the quality of their soil, essential for avoiding things like heavy metal contaminants.

When you visit your local farmer’s market, you have the opportunity to speak with the very people who grow your food. They’re some of the most knowledgeable people around when it comes to learning about fresh food quality and how to prepare delicious summer produce to highlight all its exceptional nutritional benefits and create tasty, hearty meals.

Shopping Smarter

The next time you’re at a farmer’s market, ask your suppliers about how they grow their foods. What breeds and lineages of seeds do they use? Do they test their soil? What organic pesticides do they use? Farmers are more than willing to share what highlights their harvest from the rest of the (clamshell) pack!

Purchasing ingredients can seem tricky when you’re used to eating hyperpalatable, ready-to-eat meals. Recommendations are always something to ask about! Let those summer tomatoes shine in pasta sauces, soups, and halved in salads. Maybe the tartness of non-GMO berries is a bit much for you: farmers are well aware of how to make delicious jams and spreads. If you’re at a dead end, the unique produce at the farmer’s market can be the burst of inspiration you need.

Many farmer’s markets offer various pickling styles that make for a savory treat, and preserving is how humanity has made it into the modern world. Try heirloom grain breads, and establish relationships with vendors to learn more about how you can simplify your shopping routine. Many farms offer delivery and pick-up services outside of regular market hours!

Explore and Expand Your Horizons

Maybe you don’t feel inspired by endless summer sweet corn. It’s no worry: you can always travel throughout the state and county to check out different farmer’s markets. Terroir differs with soil, and our beautiful state is home to diverse natural resources that allow for various kinds of produce to be grown. Heirloom varietals are best preserved at farmer’s markets, so going a little out of your way is recommended: think of it like foraging for farm-fresh produce!

If you want to stay closer to home, here are a few Columbus-based markets that we love and trust:

North Market, which is right by MediZen Institute

Smith Farm Market

HTH Farm Market

Bypassing the Culture of Convenience

It may seem difficult to start cooking from scratch — but it doesn’t have to be. The beauty of farmer’s markets is that the produce is so fresh and gorgeous that it doesn’t have the issues with taste, texture, and blandness that so much ultra-waxed and air-chilled supermarket produce has. Enjoy simple sautés, raw vegetables, and play with saving pickle juice to make delicious sauces and dressings. You can also find a wider variety of meats and eggs at many farmer’s markets to take your culinary talents to the next level. Try cooking healthful, ligament-heavy cuts of meat low and slow with a bunch of root vegetables, greens, and top with fresh herbs. 

Another benefit of going to the farmer’s market? You’ll soak up the summer sun and enjoy time outdoors. It’s a welcome break from the fluorescent lighting and repetitive pop music of the grocery store. Give your mind and body the rest and relaxation you need by reconnecting with our roots at your local farmer’s market!