Archive for May, 2010
The Tamarillo Show

The Tamarillo Show

Posted 12 May 2010 | By | Categories: Food, Plants, Seagarden | 1 Comment

Tamarillos now taller than me The tamarillo plants in the garden are now taller than me. These fine specimens of the Teds Red and Tango varieties haven’t fruited yet, but tamarillo fruits have started arriving in the stores, and I tasted my first of the season yesterday. When I cut it in half, I realized why they attract me so visually: the seed pattern looks like the stylized Chinese shou () motif (pronounced like “show”), a symbol for longevity.
Shou slices of Tamarillos from tamarillo.com

Here are some examples of the shou motif on cufflinks from Shanghai Tang:
Shanghai Tang shou cufflinksShanghai Tang sterling silver shou cufflinks


Is tamarillo a nutritional powerhouse that can deliver the longevity it symbolizes? A full report from Crop and Food Research on the nutritional composition and benefits of New Zealand tamarillos shows they’re definitely nutritious and worth adding to your diet. Here’s an executive summary:

  • Tamarillos are low in carbohydrate and the carbohydrate present is mainly in the form of fibre,
  • are high in potassium but extremely low in sodium, which is a desirable balance for a healthy diet,
  • contain other trace elements important for health, in particular copper and manganese, and
  • are a very good source of vitamin C, and make a significant contribution to the daily intake of vitamins A (equivalents from selected carotenoids), B6 and E.
  • Red tamarillos had higher antioxidant activity than gold but both had higher antioxidant activity than many common foods.

Tamarillo Teds Red Aside from being delicious fresh raw and scooped out with a spoon (or squirted into your mouth), tamarillos are also incorporated into some wonderful recipes and can go either savory or sweet. My favorite so far is a chocolate tamarillo tart from Floriditas, also makers of the tamarillo and vanilla tea cake.

However, I’ve not yet seen a dish that shows off tamarillo’s shou. Maybe just sliced into a salad? I bet it would be popular at the New Zealand Pavilion at the Shanghai World Expo. Or am I just seeing things?

Morning Glory Solar Light

Morning Glory Solar Light

Posted 11 May 2010 | By | Categories: Art, Technology | Comments Off on Morning Glory Solar Light

Wendy Legro Morning Glory Solar flower light

The original solar lights in the sky are so magnificent and wondrous to behold, but the solar lights you can buy are generally uninspired and ugly. How to capture and transmit beauty along with the light? I’m utterly charmed by Wendy Legro’s graduation project for Design Academy Eindhoven, Morning Glory:

The sun is our natural light source. Our homes are filled with artificial light replacing it, undeliberately disrupting our biological clock.

This product works autonomously with a light sensor. During the day, mechanical flowers are closed enabling sunlight to come in. When sun sets, the flowers open and start to emit light. In this way, awareness for a beautiful phenomenon will be brought back.

Want to see something crazy? Check out time-lapsed video of a real morning glory vine and how it lassos on to supports.

Fractalicious Romanesco

Fractalicious Romanesco

Posted 08 May 2010 | By | Categories: Food, Gardening, Plants, Seagarden, Vegetables | Comments Off on Fractalicious Romanesco
fractalicious romanesco

Fancy fractal food: Broccoli Romanesco, Cauliflower Romanesco, or just Romanesco

Today, with great excitement, I harvested my first Romanesco and made a self-similar salad from it by breaking it into Romanesco-shaped pieces and tossing with a little olive oil and kelp granules. Perhaps the most delightfully geeky of all vegetables, the Romanesco is a nearly exact self-similar fractal form that illustrates a Fibonacci sequence. I have seen it in the marketplace as Cauliflower Romanesco and Broccoli Romanesco, and the French call it chou Romanesco, which translates to Cabbage Romanesco, so we’ll just note that it’s a Brassica and refer to it as Romanesco.

This electric chartreuse coloured vegetable offers a more subtle flavour than both cauliflower and broccoli, with a distinctively nutty note. I find it delicious raw, but it can be steamed or prepared in any way that you would with broccoli and cauliflower. And even though the organic ones often seem expensive at the market, I now know they are well worth it.

The Learning Curve

Romanescos at Yunos Farm stand at Abingdon Square Greenmarket, NYC I first became enchanted by Romanesco at the Yunos Farm stand at the Abingdon Square greenmarket in NYC (right), and noted if I ever grew my own vegetables, I would definitely grow this one. What I didn’t know is how much time, energy and water goes into each one. Because it’s always sold with the leaves stripped away, I assumed that the part we buy was the plant. Turns out it’s merely the flower of the plant. A giant plant. (This goes for broccoli and cauliflower too.) I thought I could tuck a few seedlings into the front of the berry patch, but they took over the space entirely for the season (image below).

giant Romanesco plant

The other growing surprise was that amidst an entire orchard, the Brassicas were voted most desirable plant by leaf-munchers and sap-suckers alike. I imagined the insects would go for dessert first, but they chose Romanesco, broccoli and brussels sprouts over berries and grape vines all day long. The most damaging was the hungry green caterpillar of the white cabbage butterfly. Eventually, I caved in and sprayed a trial of the bacteria Bacillus thuringensis Bt, which worked. Many of the plants bounced back entirely and produced beautiful veggies, while a few others never quite got their health back and suffered aphid infestation after the caterpillar menace subsided.

With broccoli, removing the central head stimulates side shoots for later picking. Does Romanesco work the same way? Let me know in comments if you do, and I’ll update when I find out here.

Update: According to Grow Better Veggies, “once the main head is cut, that’s it. You cannot rely on lateral growth for additional minor heads as the season goes on, which is a nice feature of regular broccoli.”

Companion Flower Salad

Flower salad: calendula, hyssop, nasturtium and borage Not only is Romanesco a flower that makes a great companion plant for other edibles in your garden (since everything wants to eat it), but many of the companion plants recommended for growing alongside it (and the rest of the Brassica family) are edible flowers too: (shown at left, clockwise from top right corner) Nasturtium, Hyssop “sweet marigold,” Borage, and Calendula. I don’t know if they distracted a single predator, but they definitely attracted bees, our friends in need, and kept any uninvited plants from crashing the party. They also add colour, beauty and diversity.

How do they taste? I found the Nasturtium too peppery for my palate, but it’s been brilliant in the garden as the earliest to bloom with bright orange blossoms. Borage, the last flower to arrive on the scene after a long period of leaf growth, features delicate blue flowers atop fuzzy stems that taste of cucumber. Hyssop ‘sweet marigold’ has an anise or licorice flavour. Calendula is slightly tangy and bitter and more appreciated for its use in topical tinctures and lotions than cuisine, but its leaves are lovely tossed into salads.