Organic Consumers Association of Australia’s Post

Cruciferous vegetables, including cabbage, broccoli, Brussels sprouts, cauliflower, kohlrabi, and kale, have become staples in our diets, we regularly consume them for their nutritional benefits and versatile flavors. However, I bet most of you did not know that their botanical ancestry is from the evolution of Brassica oleracea. The journey begins with Brassica oleracea, often referred to as the wild mustard plant, native to coastal areas of Western and Southern Europe. Early human agricultural practices unintentionally selected for certain desirable traits in these plants, leading to the development of distinct cultivars over generations. The first noteworthy transformation occurred over 2,000 years ago, giving rise to kale and collard greens. Through careful cultivation, ancient farmers encouraged the proliferation of specific traits like leafiness. The process of artificial selection laid the groundwork for the diverse array of cruciferous vegetables we know today. In medieval times, the cabbage took center stage in European cuisines. Its compact head made it a practical choice for storage and transport, and culinary enthusiasts continued to refine its characteristics through selective breeding. Fast forward to the 17th century, and the Brussels sprout emerges as a result of targeted breeding for miniature cabbage heads. Over time, agriculturalists fine-tuned the development of Brussels sprouts, shaping them into the bite-sized delights enjoyed on modern dinner tables. Broccoli and cauliflower, close relatives in the Brassica family, underwent a more recent transformation in the 18th century. Selective breeding led to the development of the distinctive heads we recognize today, offering unique textures and flavors to culinary enthusiasts. The introduction of kohlrabi, a fusion of a cabbage and turnip, added another dimension to the Brassica oleracea story. Its enlarged stem became a culinary novelty, celebrated for its crisp texture and mild taste. Genetic modification, a more recent chapter in this narrative, has allowed scientists to accelerate the breeding process and introduce specific traits with precision. While some of the cruciferous vegetables available today may have undergone genetic modification, it's essential to recognize that centuries of selective breeding laid the foundation for their existence. In truth, the cruciferous vegetables we cherish as part of a healthy diet are not entirely "natural" in the wild sense. They are the result of a rich human influence and intervention. On Wednesday, I talk about issues directly under the sun: garden & farming. If you enjoy reading them 𝘾𝙤𝙣𝙣𝙚𝙘𝙩 with me; I am #andrewyip, a Linkedin Open Networker (L.I.O.N.) 𝙋𝙧𝙚𝙨𝙨: https://lnkd.in/gc_AgcMu and 𝙃𝙞𝙩: The🔔for notification of my next post. Follow me on LinkedIn: https://lnkd.in/gvvxdFqt My garden and farm post: https://lnkd.in/epJw-S-2 #skyhightower #lbfalumni #vegetables #GMO

𝐓𝐡𝐞 𝐅𝐮𝐭𝐮𝐫𝐞 𝐨𝐟 𝐌𝐢𝐜𝐫𝐨𝐠𝐫𝐞𝐞𝐧𝐬 𝐌𝐚𝐫𝐤𝐞𝐭: 𝐓𝐫𝐞𝐧𝐝𝐬 𝐚𝐧𝐝 𝐈𝐧𝐧𝐨𝐯𝐚𝐭𝐢𝐨𝐧𝐬 𝐭𝐨 𝐖𝐚𝐭𝐜𝐡 𝐆𝐞𝐭 𝐚 𝐅𝐫𝐞𝐞 𝐒𝐚𝐦𝐩𝐥𝐞 𝐑𝐞𝐬𝐞𝐚𝐫𝐜𝐡 𝐏𝐃𝐅: https://lnkd.in/dHVvjSUK #microgreens are young, #edibleplants that are harvested at an early stage of #growth , typically after the first true leaves have developed. They are known for their intense flavors, vibrant colors, and high nutritional content. Microgreens are often used as garnishes, in salads, sandwiches, and various dishes to add both visual appeal and flavour. Microgreens are considered highly #nutritious , containing a concentrated amount of #vitamins , #minerals , and #antioxidants . As people became more health-conscious, the demand for nutrient-rich #foods like microgreens increased. Microgreens can be easily grown indoors, making them a popular choice for urban gardening and local #foodproduction . 𝐁𝐲 𝐓𝐲𝐩𝐞: Broccoli Cabbage Cauliflower Arugula Peas Radish Others #microgreens #agriculture #agricultureandfarming #indoorfarming #health #agribusiness #business #latesttrends #agricultureindustry #agricultureinnovation #farmingtechnology #farminginnovation

A deep-dive into taro https://ift.tt/h4Cn5qz Taro is one of the world’s most ancient crops and is part of the Araceae family. Known by the scientific name Colocasia esculenta, taro is a root vegetable that has edible corms, leaves, and stems. The vegetable is prolific across multiple countries, and is an essential foodstuff in Africa, Southeast Asia, Southern India, East Asia, and the Oceanic region where it is native in many areas. The word taro is said to derive from the Maori language, with the vegetable referred to as ube in Tagalog, and ede in Igbo. In Australia, the C. esculenta var. aquatilis species is native to the Kimberley region, while the common variety is an invasive weed in Western Australia, the Northern Territory, Queensland, and New South Wales. Growth and harvest A perennial tropical plant, taro can be grown in paddy fields that receive or have access to considerable amounts of cool water or rainfall. It can be grown under flooded conditions, but stagnant or warm water can result in rot. The growth process is also longer compared to dry-land cultivation. Taro prefers deep, moist, swamp-like soil conditions in areas with heavy rainfall. The plant takes around six to 12 months to mature when farmed on dry land compared to 12 to 15 months in a wetland environment. Taro is typically harvested by hand using tools that loosen the soil around the plant before the tuber is pulled out.  Appearance and flavour profile Taro plants grow up to 1.5m in height and have large light-green leaves that are heart-shaped. The corms are spherical in shape and are comparable to a tennis ball in size. The tubers are brown in colour and are covered in stringy fibres, but the interior flesh is white or beige with pink-purple flecks. The root vegetable has a mild, nutty flavour with an element of sweetness. Taro is comparable to sweet potato but is slightly starchier and tends to take on the flavours of the other ingredients it’s prepared with. Culinary applications There are many ways to prepare taro including roasting, steaming, and boiling. In the Cook Islands, the leaves are cooked with coconut milk, onion, and proteins. Samoan cuisine sees corms baked with whole pigs in an umu – earth oven – and it is also a popular ingredient in Asian desserts such as mochi and a taro puree in China and as a base to make milk tea. The post A deep-dive into taro appeared first on hospitality | Magazine. via hospitality | Magazine https://ift.tt/R5NM39y August 30, 2023 at 06:52PM

FASTEST GROWING VEGETABLES * RADISHES: One of the fastest growing vegetables are radishes. Most varieties will be ready for harvest in just 25 to 40 days after planting. * GREEN ONIONS: While it can take 6 months for onion bulbs to mature, the green onion stalks can be harvested after just 3 or 4 weeks. * LETTUCE: Leaf lettuce such can begin to be harvested about 30 days after planting. Cut the leaves once they reach at least 3 inches. * BABY CARROTS: Baby carrots can be harvested after about 30 days. Other carrot varieties may take between 50 and 80 days to mature. * SPINACH: Spinach is ready in as little as 4 to 6 weeks after planting. * KALE Kale is just a few delicious, super healthy greens that are fast growers. It take about 50 to 65 days to mature, but baby leaves can be picked as early as 25 days. * PEAS: Snow peas take only about 10 days to germinate and are ready for harvest in about 60 days. * BUSH BEANS: Most varieties of bush beans are ready to harvest within 40 to 65 days from planting. * TURNIPS: Turnip roots are ready for harvest after about 60 days, however the highly edible leaves can be harvested in only 40 days. * CUCUMBER: Most varieties of cucumbers can be harvested about 50 to 70 days after planting. * SQUASH: Many varieties of squash, including zucchini, are usually ready after about 70 days. For best flavor, harvest squash when they are still small.