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Post by ottawagardener on Mar 28, 2010 9:42:44 GMT -5
So I have been researching seeds/nuts that are perennial/self sufficient and have found the usual suspects from chestnuts to acorns to various Juglans members and plants but this is the orchard section so I'll leave those out.
What I'm wondering is, amoung berry/fruits, are there any that contain seeds that are especially good for grinding into flour or using in place of a grain? Or others that produce good cooking oil? I know that sweet kernelled apricots could be processed to be similar to almond 'flour' that I use a lot in cooking and that certain seeds, such as grape (that Michel mentioned) make a good oil. Anything else?
I'm fairly certain that seaberry oil is at least occasionally used in cooking or is it just to produce skin care products?
Gingko looks like it could be used as a starch for eating, though I'm not sure how it would work as a flower but the 'stinky' fruit thing puts me off a bit.
Anyhow, I can think of a few others but it's your experiences that I'm looking for.
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Post by atash on Mar 28, 2010 10:50:03 GMT -5
>>Gingko looks like it could be used as a starch for eating
Cooked Gingko nuts are quite palatable. They are a common Chinese food, which is remarkable considering that it was foreigners who "rediscovered" the Gingko growing around a temple in a single valley of China; it was almost extinct. But having a knack for utilizing anything at hand, the Chinese quickly made use of them.
The nuts are smooth-textured and oily.
I have heard that the fruits are smelly, but probably only if they rot. I've never noticed a problem. I would grow them if I had room. The trees are extremely tough and coldhardy; it is a very common tree in many urban areas because they are surprisingly pollution-resistant.
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Post by blueadzuki on Apr 6, 2010 16:33:28 GMT -5
>>Gingko looks like it could be used as a starch for eating Cooked Gingko nuts are quite palatable. They are a common Chinese food, which is remarkable considering that it was foreigners who "rediscovered" the Gingko growing around a temple in a single valley of China; it was almost extinct. But having a knack for utilizing anything at hand, the Chinese quickly made use of them. The nuts are smooth-textured and oily. I have heard that the fruits are smelly, but probably only if they rot. I've never noticed a problem. I would grow them if I had room. The trees are extremely tough and coldhardy; it is a very common tree in many urban areas because they are surprisingly pollution-resistant. no, trust me Ginko fruit is smelly even when it's fresh (to me at least it smells like a mixture of mature Cheddar Cheese and vomit) the moment those fruit get bruised and hit the ground the whole zone reeks (which is why urban planners go trough so much trouble to make sure that the trees they plant are males (the fruit that is around is becase ginkos sometime swith genders for one reason or another, at it can happen after the tree is too big to move or replace.) As for the seeds, yes you can eat them, but unfortunetely they are suppsoed to have a very fishy taste. this is fine for the Chinese people who like to snack on them (and who are used to fishy tastes) but as a bread source I'm not sure how sucessful it would be. |
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Post by castanea on Apr 6, 2010 18:27:22 GMT -5
Ottawagardener, why would you leave out chestnuts and walnuts?
The biggest problem with gingkos from my perspective is their very slow growth rate. I bought 8-10 year old seedlings, planted them, and after 18 additional years they had a few fruit.
And yes, they stink as soon as the fruit sac breaks open. A very strong smell of poop.
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Post by ottawagardener on Apr 6, 2010 19:54:33 GMT -5
Oh not leave them out. I didn't phrase that very well. I'd like to leave them in too. I just wanted to know if there was anything else.
Poop and vomit hey? Nice.
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Post by mnjrutherford on Apr 6, 2010 19:59:59 GMT -5
Hey, in California in the spring and the fall there is a bloom of something, have no idea what, but it smells like... human male ejaculate. So...
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Post by castanea on Apr 6, 2010 21:13:52 GMT -5
Hey, in California in the spring and the fall there is a bloom of something, have no idea what, but it smells like... human male ejaculate. So... Eucalyptus... |
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Post by ottawagardener on Apr 6, 2010 21:52:46 GMT -5
Really? Man, the plant world... ha ha 'man'... ha ha... okay I'll stop. Yes, chestnuts sound like a good idea and smell lovely when roasted in the open fire. Chestnuts... ha ha ...
Really, I'll stop.
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Post by silverseeds on Apr 7, 2010 4:56:28 GMT -5
siberian pea shrub........ I guess it grows all over canada...... It is a nitrogen fixer...... The seeds are 36 percent protein, and make a good animal feed from what Ive read..... and a suitable bean substitute, I know someone who has eaten them, and said they are like a bland bean, not a ad taste, but just bland...... small lentil like seeds borne in pods.... about 5-10 pounds per tree. real easy to start from seed....... Burnt ridge nursery has 1 yr old trees.......
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Post by mnjrutherford on Apr 7, 2010 6:30:15 GMT -5
You are kidding me! THAT was eucalyptus?!?! I never would have thought it. We speculated on what it was, we were kinda thinking it was the horse beans. But I NEVER suspected the eucalyptus.
Telsing, I'm wondering about legume flours. I've seen them in Asian markets, but never got around to using them. Zac, have you actually experienced the Siberian pea shrub? Vietnamese cuisine makes a dish called "Banh Xeo" which is a sort of pancake made with yellow peas ground to a flour. The disk is cooked then stuffed with bean sprouts, salad herbs, and occasionally a tiny bit of grilled pork. The cake itself is more for texture than flavor. It's very crispy and palatable.
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Post by silverseeds on Apr 7, 2010 6:57:34 GMT -5
no I havent eaten the peashrub myself yet... but will soon...
But tim peters has eaten them, and told me they are bland, but not bad..... Not sure how much he ate of them though......
But either way, even if they arent a highlight for you, someone setting up a perma culture system, can really benefit from a row of those, especially if you have chickens or something..... I guess some groups are studying it, as a staple crop, for human consumption..... Being that it can grow in such harsh conditions, with little care. Staples generally are kinda bland, and we flavor them in various ways......
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Post by plantsnobin on Apr 7, 2010 8:16:53 GMT -5
I am growing the siberial pea shrub, haven't planted it out yet. I am a little hesitant because of its reseeding abilities, listed as invasive in some places. I'll try to rememer to pot a couple to offer at the get together in Sept.
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Post by ottawagardener on Apr 7, 2010 8:51:53 GMT -5
I've thought of it too but was cautious about its supposed invasive qualities. It's common to see it planted as a hedge/shelter belt around older homes. I haven't tried any myself but it sounds promising.
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Post by mnjrutherford on Apr 7, 2010 11:06:29 GMT -5
Well I'm interested in hearing more about the chicken aspect Zac. I've been notioning making a planting against the open sides of the coop area. I've a bunch of marigolds seeded out for that purpose, but I would like to make it a mixed planting of heights and colors because I want it as a shade/shield/edible wall for the birdies.
As for using it in a bread, I'm thinking it might be good as a flat bread? Perhaps toasting the flour or the peas themselves prior to grinding? That would "enhance" the flavors significantly. Though in a bread, you don't always want to do that. I added some toasted pecans to a bread recently and the bread turned out perfectly nasty.
ALSO, here is something else to consider... I make fresh rice noodles. The rice (normal long grain) is washed, then put into a bowl with water just to cover and soaked for 24 hours, minimum. Then put into a blender and blend on high for 5 to 10 minutes until it is a smooth liquid. The liquid is strained into a pitcher. I have a huge Asian steamer pot and the steaming layer is about 12" in diameter. I get that filled with water and steaming good then I take a square, 9" Pyrex baking dish, brush it generously with veg oil and put it on the steam plate. Then pour in about half a cup of the rice, cover, steam for 5 minutes. Open, oil the top of the rice, pour a second half cup of rice, cover and steam for another 5 minutes. You repeat this process until all the rice mixture is used up. The last layer you leave for about 10 minutes. I take the resulting cake to a local Chinese restaurant and they cook them for me in a stir fry. They have to do it because I can't get the BTU power nor the giant wok needed to give the proper "wok hey" to the dish.
I'm wondering if noodles could be prepared of the legumes in the same fashion? Does this even sound tasty to anyone? The rice noodles are cooked with bean sprouts, shredded onion, beef, and oyster sauce mixed with soy sauce and just a touch of sesame oil.
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Post by silverseeds on Apr 7, 2010 14:55:04 GMT -5
I dont know all the specifics in relation to chickens.... But I did see it mentioned more then once that it makes a good feed, at 36 percent protein.....
Pm me though jo, Ive got something you might want.......
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