- Onions
- Garlic
- Leeks
- Cabbage
- Broccoli
- Acorn Squash
- Sweet Dumpling Squash
- Sweet Peppers
- Popcorn
- Kale
- Baby Swiss Chard
- Lettuce
- Cilantro
- Potatoes
Did you know...Illinois has a rich history and affinity to popcorn:
- In 2003, a group of second and third grade students from Joliet lobbied state legislature and the governor to declare popcorn the official state snack food of Illinois.
- There are 333 Illinois farms that grow popcorn on 47,000 acres, making Illinois the third largest grower of the product.
- The world’s largest popcorn ball was unveiled in October 2006 in Lake Forest, Illinois. It weighed 3,415 pounds, measured 8 feet in diameter and had a circumference of 24.6 feet.
Popcorn pops because its kernel contains a small drop of water that suddenly expands when exposed to high heat. The kernel turns inside-out as it explodes.
3 comments:
Let me know what you do with your cilantro! I have some growing on my porch, thinking I'd use it all the time, and I've yet to cut any. It just feels like a summer food to me and I'm deep into the root veggies and fatty meats now (no pun intended).
Okay, not to answer k.noelle's question for her... but as a cilantro lover myself I have several suggestions for you:
1) any kind of Mexican food is enhanced by fresh cilantro. Even bottled salsa. Just chop it and toss it in.
2) I make spicy peanut sauce all the time to go over pasta or rice (much like, I think, the recipe listed above) and cilantro goes well with peanut sauce (or anything vaguely Thai)
3) if I have extra cilantro when I make hummus, I toss some in the food processor
4) top sandwiches with it. Mustard + cilantro = mmmm
5) If you still don't know what to do with your excess cilantro... mail it to me! We've had bizarre weather this summer and fall and my crop was not successful.
p.s. Love this blog!! I've tried several of the recipes, plus the design is so sophisticated. Thanks for sharing!
Thanks Elizabeth – for both the suggestions and the compliment! I would have never thought about cilantro in hummus, but now I'm intrigued; I'll have to try it out.
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