Quoting Sean Dennis to Jim Weller <=-

low bush cranberries

I love lingonberries. I was first exposed to them [at] IKEA

I understand they have made the berry rather well known in NA.

I guess a trip to Atlanta is in order.

Or go north, way north, like Michigan's Upper Peninsula! Not to IKEA
but to the taiga forests where they grow.

They are all around me outside of the city. And in places inside the
city too; I even have a few in my backyard (about 2 cups worth).

https://www.healthline.com/nutrition/lingonberry:
that is native to the Scandinavian region of northern Europe.

And throughout the Baltic States, Russia to Siberia, Alaska,
northern Canada and Greenland. They are circumpolar in
distribution in climate zones 1 and 2, both on the tundra and
below the treeline in sunny breaks within coniferous forests.

known by many other names, including [...] partridgeberry

I can think of at least three different plants called
partridgeberry!

Lingonberries have been called a superfruit
1. High in Antioxidants
manganese, vitamin E and C
anthocyanins and flavonoids [etc.]

So are cranberries, blueberries and huckleberries. They are all
nutritious of course, as well as tasty, but there's a lot of
marketing hype going on too.

12. Urinary tract infections (UTIs): Women who drank a combination
of cranberry and lingonberry juice concentrate for six months
had a 20% lower risk of recurrent [28]UTIs.

They seem to be more effective than other acidic foods. Roslind
swears by both of them.

And very tasty with roast poultry ...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lithuanian Roasted Turkey with Prunes
Categories: Lithuanian, Turkey, Fruit
Yield: 12 servings

1 Turkey
1 kg (2 lbs) prunes
200 g (3/4 cup) butter
Seasoning mixture: ground
Cloves, bay leaves, pepper,
Salt

Rub turkey, inside and out, with seasonings and fill with prunes.
Place turkey into roaster, brush with melted butter, pour 1/2 cup
water into bottom of roaster, bake in oven, basting often with pan
juices. Just before turkey is done, cover with sour cream several
times. To serve, cut bird into serving pieces, arrange in form of
bird on platter, cover with pan juices and surround with baked
prunes. Hot or cold turkey is delicious with cranberry or
lingonberry sauce.

Lithuanian National Cultural Center
From: http://www.lnkc.lt
Compiled by Birute Imbrasiene
Translated by Giedre Ambrozaitiene

MMMMM


Cheers

Jim

... If you look like your driver's license photo -- see a doctor.\
... If you look like your passport photo -- it's too late for a doctor.

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JIM WELLER wrote to SEAN DENNIS <=-

Quoting Sean Dennis to Jim Weller <=-

I understand they have made the berry rather well known in NA.

They have and it's a good thing for me.

Or go north, way north, like Michigan's Upper Peninsula! Not to IKEA
but to the taiga forests where they grow.

I'd love to do that someday. I have a friend and fellow sysop, Art Stark
(with whom I served in the Army and who got me started using OS/2), that
lives in that neck of the woodw.

They are all around me outside of the city. And in places inside the
city too; I even have a few in my backyard (about 2 cups worth).

That's a tasty thing. :)

And throughout the Baltic States, Russia to Siberia, Alaska,
northern Canada and Greenland. They are circumpolar in
distribution in climate zones 1 and 2, both on the tundra and
below the treeline in sunny breaks within coniferous forests.

I'd say they'd be available in a lot of places. I really don't know much
about them.

So are cranberries, blueberries and huckleberries. They are all
nutritious of course, as well as tasty, but there's a lot of
marketing hype going on too.

Sure but I like them for the taste.

They seem to be more effective than other acidic foods. Roslind
swears by both of them.

I have been told that they are good for urinary tract health.

And very tasty with roast poultry ...
Title: Lithuanian Roasted Turkey with Prunes

Oh man, me and prunes don't get along much anymore.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roast Chicken with Garlic
Categories: Ceideburg, Chicken
Yield: 4 Servings

Stephen Ceideburg
3 Heads of garlic, peeled
3 1/2 lb Chicken
Salt and pepper to taste
1 bn Fresh thyme
1/2 Lemon
Jon Goldmark, chef at
-Oliveto.
Preheat oven to 425 degrees

Slice 20 of the garlic cloves into slivers. Leave the re- mainder
whole.

Rinse cavity of chicken and dry; season with salt and pep- per.
Gently pull the skin away from the breast and slide in some of the
thyme sprigs and the garlic slivers. Tuck the lemon, the remaining
thyme and a few garlic cloves into the cavity and place the chicken
in a roasting pan. Scatter the remaining garlic around the chicken.
Place chicken in the oven, reduce heat to 350 degrees F. and roast
for about 1 hour, or until juices run clear.

PER SERVING: 280 calories, 34 g protein, 0 g carbohydrate, 15 g fat
(4 g saturated), 109 mg cholesterol, 98 mg sodium, 0 g fiber.

Sibella Kraus writing in the San Francisco Chronicle, 7/14/93.

Posted by Stephen Ceideburg

MMMMM

Later,
Sean

... Jealousy is all the fun you think they have.
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