Did You Know...

...a "true key lime" is a small, round, yellow, aromatic citrus fruit grown year-round in warm climates all over the world? It also goes by the name Mexican lime or West Indian lime. Botanist Henry Perrine planted the first commercial groves in the Florida Keys around 1835. Hurricanes wiped out commercial key lime groves in southern Florida in 1926 and growers replanted with the hybrid "Persian lime" which is green, larger and more disease, pest and cold resistant than the yellow key lime. Persian limes are the less flavorful green limes found in most supermarkets in the U. S. Confused? How do you think Mexicans feel when they find "green" limes in supermarkets here?

...key lime pie evolved around 1835 with the creation of canned, condensed (a.k.a. evaporated) milk by a struggling inventor named Gail Borden? Canned milk became popular in remote areas where fresh milk was not available - like Key West, Florida. When "key limes" became scarce, pie-makers began using the readily available green limes. True key lime pie is actually yellow in color like the true key lime. Green food color was added much later so the color of the pie matched the color of the new lime. Necessity is truly the motherhood of invention. Today's chefs are demanding the real thing, which is being imported from Mexico and Central America.

...the word chipotle is showing up on restaurant menus and in recipes a lot these days? What is a chipotle? It is a ripe, red or green jalapeno chili (or pepper) that has been smoked and dried. These fiery, flavorful peppers can be purchased in the dried state, canned in adobo sauce or flaked. The chipotle is widely used in barbecue sauce and it is also being added to sweet tomato sauce recipes, soups and dips in fine restaurants everywhere.

...the size of an egg is based on weight? Size represents the minimum net weight per dozen. In descending order, egg sizes are Jumbo (30 ounces per dozen), Extra Large (27 ounces per dozen), Large (24 ounces per dozen), Medium (21 ounces per dozen), Small (18 ounces per dozen) and Peewee (15 ounces per dozen). Medium, Large and Extra large are the sizes most commonly available because these are the sizes hens most often lay. Most recipes for baked dishes such as custards, cakes, cookies and other formula items are based on Large eggs. In baking, it is important to have the right proportion of liquid and dry ingredients and eggs provide liquid.

Source: American Egg Board's Rediscover Eggs Newsletter, Volume 3, Number 2

 

Spring 2001
Finding the Best Site for a Garden Is More Than a Random Process | Build a Raised Bed | It Takes a Kernel of Skill to Grow Great Sweet Corn | Pruning Ornamentals Keeps Your Garden on the Cutting Edge | Lawn Care Calendar | Hort Shorts | Hort Tips | Mad Cow Disease | Green Eggs: The Science of Egg Cookery | Concern for Egg Safety | New National Standards for Organic Food | Your Spring Vegetable Garden Plan | Health & Household Tips | Did You Know?

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