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Club mosses, also called lycophytes, are flowerless and seedless plants in the family Lycopodiaceae, that belong to an ancient group of plants of the division Lycophyta. The lycophytes were one of the dominant plants during the Coal age (360-286 million years ago) and many were shrubs or large trees. By 250 million years ago, most of the woody species had died out. Between 10 and 15 living genera have been recognized, consisting of about 400 species. Lycopodiaceae are cosmopolitan, occurring in arctic to tropical regions. Nowhere do they dominate plant communities today as they did in the past. In arctic and temperate regions, club mosses are terrestrial; whereas in the tropics, they are mostly epiphytes near the tops of trees and seldom seen. The classification of club mosses has changed radically in recent years. Most temperate species were grouped within the genus Lycopodium, from the Greek lycos, meaning wolf, and pous meaning foot, in an imaginative reference to the resemblance in some species of the densely-leaved branch tips to a wolf's foot. However, it is now clear that fundamental differences exist among the club mosses with respect to a variety of important characters. Seven genera and 27 species have been recognized in the flora of North America. Four of the common genera, formerly all within the genus Lycopodium, are Lycopodium, the tree club mosses (6 species), Diphasiastrum, the club mosses (5 species), Huperzia, the fir mosses (7 species), and Lycopodiella, the bog club mosses (6 species); all are terrestrial. The sole epiphytic member of the club moss family in North America is the hanging fir moss (Phlegmariurus dichotomus), which is common in subtropical and tropical Central and South America. In North America it is known only from Big Cypress Swamp, Florida.
My wife and I were getting groceries and I noticed the misspelling. So whenever I eat grapes, they have to be sweet and tatsy!
First backyard cookout and watermelon of the summer. Natalie, Camille, and Sara had fun spitting the seeds for the "seedless" variety.
We grow Thompson seedless grapes on a side chain-link fence. When my hubby primarily planted for privacy, early on, I found the grapes during the summer to be different and a bit more tart than green grapes from the grocery store. However come fall, they are sweet and delicious.
Some years back, we had such a bumper crop and I was feeling energetic, I processed hundreds of quarts of juice. I plunged the steamer-strainer, brimming with precious grapes, into a sink full water to rid me the creepy-crawlies who also loved my grapes.
Minus the leaves, but stems and all, the strainer went into a large juice-extractor/steamer-cooker, to produces ranges colorful, beautiful pink grape juice. The longer I steamed the grapes, the lighter and clearer, then concentrated the juice would be. However, I perhaps prefer the less filtered, less concentrated juice almost more.
Don't know specific name of Korean dried fruits, but Chinese use them too for soups. They're like dried plums, chewy, seedless and has an interesting taste.
(Good Food Magazine Nov 2010 - in the Christmas pull-out section)
Lovely and easy to make and tastes great.
375g pack sweet shortcrust pastry (I made my own - the recipe is on the next photo)
5 tbsp thick seedless raspberry jam (I didn't have any in and used our homemade summer fruits jam instead - strawberry, raspberry, blackcurrant and gooseberry)
100g/4oz frozen raspberries, just thawed (I missed these out altogether as had none!)
25g flaked almonds
4 tbsp apricot jam
Sponge :
200g butter, very soft
200g golden caster sugar
100g ground almonds
100g self-raising flour
1 tsp baking powder
1/2 tsp almond extract
4 eggs, beaten
1. Heat oven to 200C/180C fan/gas 6. Line the base and sides of a buttered traybake tin, about 18-20cm x 30cm, with baking parchment. Roll out the pastry to line. Lift into the tin and evenly press right into the corners. Prick with a fork and chill for 20 mins.
2. Bake the pastry for 8-10 mins until it's cooked but not too coloured. Cool for a few mins and turn down the oven to 180C/160C fan/gas 4. Dot the jam over the pastry (there's no need to spread) and scatter over the raspberries.
3. For the sponge, put all the ingredients into a large bowl and beat with an electric whisk until soft and very well mixed. Spoon this over the raspberry layer then smooth evenly. Scatter over the flaked almonds and bake for 35-40 mins until golden and firm. Cool completely in the tin. (Will freeze for up to 3 months - overwrap the tin with baking parchment and foil beforehand).
4. To serve, thaw for 4 hrs at room temperature then reheat in a low oven. Melt the apricot jam with 1 tbsp water and brush over the top of the sponge just before serving.
Developed by agri-business company Sun World under registered trademark.
Large and supersweet, I think I've found my favorite table grape in these.
In 1873, Eliza Tibbets brought the first seedless navel orange trees, originally from Bahia, Brazil to Riverside, CA, and fostered the beginning of California's citrus industry. Given two young saplings from a friend at the United States Department of Agriculture, Eliza cared for the trees, watering them with leftover dishwater, as irrigation was not yet available. From this very humble, uncertain beginning, the trees flourished, the citrus industry grew tremendously, and soon Eliza became known as "the mother" of this industry.
"Once the navel orange was introduced to Riverside, the acreage devoted to the fruit expanded rapidly. In 1880, Tom Cover alone reported having budded seven hundred trees to the navel orange. Between 1880 and 1893, California's acreage devoted to navel orange production exploded from three thousand to more than forty thousand acres. "
~Creating an Orange Utopia, Patricia Ortlieb and Peter Economy
They're a small, seedless, easy-to-peel, very sweet tangerine called a Clementine, I believe. Affectionately sold as Cuties by the box. Each one is a big bite of yummm.
HBW
Jersey Shore Fightin’ Texas Aggie Ring and I purchased one of those GMO seedless watermelons the other day. We sliced it open and it was beautiful. When we stuck a fork into it, it was nice and crisp. Then… we tasted it. There was absolutely no flavor. None. We threw the melon away.
Aggie Ring has a “business associate” up here on the Jersey Shore who has a “certain set of skills.” He can get us anything. Anything! Not without a cost though. Aggie Ring made a call to his home, kissed his Rutgers Ring and asked him to get us two legitimate watermelons with seeds.
“I will do this for you Aggie Ring.” the gentleman said as he was smoking his cigar. “However, you will be asked one day to return the favor.”
“Consider it done Sir.” the Aggie Ring said boldly.
“Come back tomorrow after 9 a.m.” the gentleman with the “certain set of skills” told Aggie Ring.
When Aggie Ring returned home with the legitimate seeded watermelons, he immediately sliced one open and tasted it. Aggie Ring wanted to cry. It was like eating sweet sugar. It reminded Aggie Ring of the melons he used to buy out of the back of a pickup truck alongside the highway whenever he’d drive through Hempstead, Texas.
“There’s nothing like the taste of a real watermelon.” exclaimed Aggie Ring.
Check It Out!
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Large, seedless black grapes
Just put in a dehydrator after blanching them.
Bananas below them in this photo. They picked up some grape juice drips.
Strobist: SB800 hand held to camera left triggered with TTL cord but exposure on manual.
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