New Seaweed Tastes Like Bacon
Oregon State University researchers have patented a new strain of
seaweed that, when cooked, tastes like bacon. The succulent red marine
algae called dulse grows fast, contains a lot of protein and tastes like bacon
when it’s cooked, according to an OSU release. The seaweed grows wild along
both US coasts and when it’s harvested it sells for about $90 per pound. Dulse
looks like translucent red lettuce and has been created over the past 15 years by
researcher Chris Langdon at OSU’s Hatfield Marine Science Center. Another OSU faculty
member, Chuck Toombs, wanted to start a new industry for Oregon, but after working with
OSU’s Food Innovation Center in Portland, and getting a grant from the Oregon Department
of Agriculture, a full-fledged industry has yet to come to fruition.
(Source: abc27.com)
MAXFACTS
GROWING TIPS, NEWS AND TRIVIA
Harvesting After a Rainfall
To protect consumers from foodborne illnesses, produce farmers should wait 24 hours after it rains
or after irrigating their fields to harvest crops, according to new research published in
Applied and Environmental Microbiology. Rain or irrigation creates soil conditions
that are more hospitable to Listeria monocytogenes, which, when ingested,
may cause the human illness listeriosis. Waiting to harvest
crops reduces the risk of exposure to the pathogen,
which could land on fresh produce. “We’re looking
at the science that helps governmental entities,
such as the FDA, and private entities create
policies that keep our food supply safe,” says
Daniel Weller, a doctoral student in the field of food
science who led the research. Currently, the FDA
has proposed rules allowing farmers to apply wait
periods after irrigation. This allows time for
“potentially dangerous microbes to die off,”
the government body states.
(Source: fruitgrowersnews.com)
Eat Your Flowers
Edible flowers add delightful colors and distinctly delicious flavors to food
and drinks. Used as a garnish or tossed in salads, they are fresh and fun.
Employ spicier petals, like garlic, rosemary, nasturtium or chive flowers for savory dishes.
Use sweeter blooms, like rose, violet or lemon verbena petals for cocktails and desserts.
Edible flowers can also be incorporated into a number of staples that allow you to use them
long after they have bloomed. One way to preserve flowers for later use is by making flower
vinegar. Combine two cups of white wine vinegar with half a cup of the flower petals of
your choosing and store in a dark, cool place for a week. Strain the flowers and use the
vinegar in dressings and other recipes calling for vinegar.
(Source: treehugger.com)
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Maximum Yield USA | September 2015