An archive with pineapples

                                           

These beautiful watercolours of pineapples are part of an archive of over 7,500 paintings, drawings, and wax models commissioned by the US Department of Agriculture between 1886 and 1942.

To read more about this valuable collection click here:

http://www.openculture.com/2019/06/the-us-government-commissioned-7500-watercolor-paintings.html?fbclid=IwAR1Sr9trrGUssmi21XYGw-lpkK8XtJamUMxZmFh7SB1fcg9TxNrWISxWvks

‘The word “pomology,” “the science and practice of growing fruit,” first appeared in 1818, and the degree to which people depended on fruit trees and fruit stores made it a distinctively popular science, as was so much agriculture at the time,’ Josh Jones.

These particular watercolours were painted by James Marion Shull in 1919 of pineapples (Ananas comosus) from Cuba and the USA

To view more watercolours from this archive click here:

https://usdawatercolors.nal.usda.gov/pom/home.xhtml

U.S. Department of Agriculture Pomological Watercolor Collection. Rare and Special Collections, National Agricultural Library, Beltsville, MD 20705

Cheers to travelling pineapple spotters

Thanks everyone. Happy travelling. Happy Pineapples!

Jenny, Western Australia

Donna, Darling Harbour, Sydney

Donna, Sydney Royal Easter Show

Sarah D, Vietnam

Sarah H, Ajmir, India

Colleen, card by Col Wacka Designs UK

Greg, pineapple with licorice and coconut ice cream in an Amsterdam Restaurant

"At Avignon last night.... they called it the Lolita.... it consisted of apricot.... pineapple sorbet...raspberry syrup and cream with a thin wafer...." Greg

Greg, Rijksmueum, Amsterdam

Gabi, Avignon, France

"The dining room in No 1 Royal Terrace. We were told a pineapple in the late 1700s cost £109 in today's money. Quite an extravagance!" Rosie and Allan

Emily, Jungfraujoch Switzerland

Wow! Great to see the beanie touring the world - would you like matching socks?

Georgina C "The first photo, with Cuppie, was taken at a market near Palankaraya, Central Kalimantan, and the second of the growing plant, was taken in the village of Jahanjang, also in Central Kalimantan, Borneo.

(Cuppa is a film star who travels the world encouraging people to use reusable cups)

Mark and Lorraine, Macys, New York

Pineapple display spotted by James in a Cracker Barrel in Lexington Park, USA

and the latest from Bronnagh, Pigeonhole, Sydney

Sweet and Sour Pineapple Peppers

America The Majestic Pictorial Cookbook, John Tarpstra, Sydney 1981

Sweet and Sour Pineapple Peppers

Serves 6

6 medium sweet red peppers; 1 x 16oz (500g) can crushed pineapple; ¼ cup white wine vinegar; ¼ cup sugar; 1 tblsp powdered mustard; 2 tblspn cornstarch; 1 bunch scallions, chopped

Remove the tops and seeds of the peppers. If the peppers have uneven ends, trim them so they will stand up, but be careful not to cut holes in the peppers or they will leak. Set aside.

Strain the pineapple, reserving the juice. In a bowl, mix the vinegar, sugar, mustard and cornstarch. Add the pineapple juice and mix until the sugar and cornstarch are completely dissolved. Add the pineapple pulp and chopped scallions. Stir the ingredients until they are well mixed and spoon into the peppers.

Stand the peppers close together in a pan half filled with hot water. (Take care not to get any water inside the peppers). Gently poach the peppers for 12-15 minutes until cooked but not mushy; the filling should be syrupy.

I dished ours up with a chicken pasta meal and sprinkled the lot with parmesan cheese, yummy combination of flavours, Anne.

Another controversy! Pineapple in the pasties!

Pineapple and Chicken Cornish Pasties

After reading the following articles about the controversial award winner in the ‘Open Savoury Company’ category of the World Pasty Championships in England I thought I’d better make my own version of the Virginia USA Pure Pasty Company’s entry which contained “barbecue pulled chicken with sweet potato, zucchini, red pepper, sweetcorn and - wait for it - pineapple.”

Thanks for the links Robyn and Vicki!

https://uk.style.yahoo.com/pasty-containing-pineapple-wins-world-103233838.html

http://www.huffingtonpost.co.uk/entry/pasty-containing-pineapple-wins-world-pasty-championships_uk_5a9d1349e4b089ec353c7b8e

The Recipe:

Makes 10

4 sheets premade shortcrust pastry;

2 cups peeled, chopped, steamed and mashed sweet potato; 1 X 400g can sweet corn kernels; 2 rings, chopped, canned pineapple; ½ cup chopped red capsicum.

Mix together and steam briefly.

Add 1 ½ cups chopped cooked chicken.

Mix all ingredients with some cracked pepper.

Cut circles, place into mould, fill with vegetable mix, splash a little milk around the edge, press closed, splash with a little more milk and sprinkle with a pinch of sesame seeds.

Bake in a moderate oven until golden brown. (Adjustments to this recipe listed at the end of this post.)

I used these fabulous cutters that Pineapple Princess Ann had given me, but you could just cut pastry circles and fold them over, pressing the edges together with a fork.

The Verdict:

Matt: 6/10 a bit dry

Peter: 7/10 needs a bit more moisture and flavour

Carmel: 8/10 nice, a little bit dry, couldn’t find the pineapple

Phyl: 7.5/10 Pineapple not strong. I actually tasted sweet potato mostly and corn. Not the chicken really but liked them. They were very ‘light’ in taste. Not like some pasties. Pastry very nice too.

Greg: 7/10 I enjoyed the pastie … for me the corn dominated and a little extra salt made it yummy. To be honest, couldn’t taste the pineapple at all and the chicken was noticeable but the veggies were predominant

Dennis: 8/10 I enjoyed the pasty however I would prefer a little potato and some flavour, salt for example

Pauline: 7/10 Very tasty except that I don't eat corn. Would prefer potato to be part of the vegetable mix.

Thank you for your feedback everyone! So, if you are going to try the recipe above please make the above adjustments – more pineapple, a little salt, less corn, some chopped up potato, perhaps some more cracked pepper. I think you can pretty much include anything you like!!! But remember don’t skip on the pineapple!!! Anne

Zombie Pineapple

The Art of Eating Through the Zombie Apocalypse: a cookbook and culinary survival guide by Lauren Wilson, illustrated by Kristian Bauthus 2014 USA

If you’re looking for a guide to foraging, hunting or aquatic farming in a ravaged landscape this “epicurean’s apocalyptic toolkit” packed with “skills for the hungry survivor” will be just the thing! 

This useful and fun publication with wonderful illustrations may well appeal to the true zombie-believers in your household. If squirrel jerky, roasted crickets or mealworm fried rice doesn't appeal they may find the sections on filtering captured water, building a mud oven or identifying edible plants handy in their time of need.

Living Off the (Waste)land: Twinkie Trifle

“If I found a Twinkie while scavenging the wasteland during the zombie apocalypse, it would probably be ripped from its packaging and shoved in my face faster than you can say “Hostess” Lauren Wilson.

Yields: 1 Hungry Survivor or Regular Joe serving

Requires: 1 bowl

Time:  5 minutes prep

Ingredients: 3 Hostess Twinkies; 2 tblspn canned pineapple juice (optional, if available); 2 packets fruit jam; (or 2 tblspn); ½ single-serve vanilla pudding pack; 2 tblspn marshmallow fluff (optional, if available)

Method: 

1 Lay the Twinkies at the bottom of a small bowl

2 Drizzle the pineapple juice (if available) over the caked to moisten them, then sprtead a thin layer of fruit jam over the top

3 Cover with half the [pudding pack. Top with marshmallow fluff, if available. Enjoy immediately.

Ky with his housemates Jorge and Daniel relishing their Twinkie Trifles during a rehearsal for the Apocalypse!

The guys then confirmed my ignorance (I had never eaten a Twinkie!) on zombie culture by telling me about ‘Zombieland’ (American film 2009) in which Twinkies have a starring role! Anne.

https://www.youtube.com/watch?v=Px-CBHd0miI

United tastes of pineapple

United Tastes of America: Over 120 delicious recipes from around the USA, Dorinda Hafner 1997

I was really pleased when I spotted a recipe containing pineapple in this book as I was so keen to include the cover photo illustrating the author's joyful attitude to food and diversity, Anne.

Fruit Punch

“This makes a refreshing drink in hot weather, so it is always a hit with summer guests. You can use any fruit of your choice according to the season, what’s available and how much. It is best prepared a few hours in advance” Dorinda Hafner.

Serves 15

8 ripe pieces of either unpeeled apricots or peeled peaches, or 1 kg strawberries or ripe pineapple, diced; 125g caster sugar; 250ml dry sherry; 4 bottles of reisling; crushed ice

Put your chosen fruits into a huge container, sprinkle with the sugar and drizzle the sherry over the top. Cover and leave to stand for 4-6 hours.

Stir in the wine, add crushed ice and serve immediately.

A delicious cooler on a hot summer afternoon under the persimmon trees. We made a downsized version using some lovely white wine from Leeton NSW (thanks Elizabeth!) Anne