Native to Mexico, Central and South America, jicama has long been cultivated by Mesoamerican civilizations. Only the jicama root is edible; the rest of the plant is poisonous. Okay by us – we like to slice the apple-like flesh of the jicama root into matchsticks and toss it with chili powder and lime juice for a snack. How do you jicama?
Who named spinach Florentine?
Spinach made its way into Italian kitchens in the 11th century and was Catherine de Medici’s favorite food. When she left Florence in the 16th century to marry King Henry II of France, she brought both spinach and cooks who knew her favorite ways to eat it. Ever since, dishes that are served on a bed of spinach are called “a la Florentine.” Do you have a fave Florentine dish?
How do we get hearts of palm?
This tasty vegetable goes through a surprisingly complicated process before being served. Follow the trail of hearts of palm from a seedling to delectable side dish in this clip from The Science Channel’s “How It’s Made.” Have you ever tried hearts of palm? What was the dish?
Beets as sweets?
Considered both medicinal and an aphrodisiac by the ancient Romans, the sugar beet was used in the 19th century in Germany for table sugar production. Do you eat beets as sweets? Tell us how!
Even radishes are bigger in Texas?
Some varieties of radish can grow up to 3-feet long, weighing 100lbs! Needless to say, you’re unlikely to see these in your local market. However, there are numerous varieties that fair well in the Texas soil and the hotter the summer, the more peppery your radish!
