Part of the appeal was that, along with chives, fiddleheads and
ramps, it was one of the very first green vegetables of spring.
After a long winter of canned and pickled goods and too many
cabbages from the root cellar it was a very welcome treat.

Understood - but why didn't other prolific
green things (I'm thinking of lamb's quarters
in particular, an invasive weed whose leaves
contain an exceptionally high concentration of
vitamins) achieve that kind of popularity?

We gorged on it the same way when I was a kid. Also rhubarb. The
next round of fresh produce which was also quite special was
strawberries and peas.

Now those are special. Speaking of next rounds,
I have been eating Driscoll's blueberries from
Mexico - a different species from the normal,
really big, flowers not releasing easily, pretty
sweet but with a very subdued flavor because of
more starch. This last batch said Product of USA.
I can see the desire to switch to domestic product
as soon as feasible, but these were tasteless and
unsweet both. Poop.

http://worldnewsdailyreport.com ...
filtered through a Facebook friend

The footnote confessing that it is a satire site is not very
noticeable. Neekha's mother is guilty of sharing those articles on
Facebook too. Sadly, we get the impression she thinks it's real
news.

Critical thinking, I keep saying that.

Title: Scrambled Eggs with Morels and Asparagus

Being hard of seeing and not that much of
an egg man, I read "scrambled figs."

APPLE FIG SCRAMBLE
categories: breakfast, odd, fig, pig
servings: 6

4 lg cooking apples
2 Tb butter or margarine
6 dried figs, sliced
2 Tb brown sugar 1/2 ts cinnamon
1 Tb lemon juice
1 lb pork link sausage

Core and thinly slice apples. Heat butter; add
apples and dried figs. Sprinkle with sugar,
cinnamon and lemon juice. Saute until apples
are tender. In a separate pan, brown sausages.
Arrange apples, figs and sausages on platter.

Bakersfield Californian, 2/2/1966

And this time I read apple pig scramble.
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