Jam And Spiced Pecan Produce – Seasonal Eating In North Georgia

I first learned about pecan production when I was nineteen when I bought my first pecan tree. At that time, I was missing two of the many pecan varieties, the heirloom, and the hybrids. Back then, we used pecans strictly for their sugars. Their sugars, and the flavor of the pecan, were welcomed warmly into our daily diet.

But their use in our culture has grown and extended into a national tradition. The pecan season has been seasonal since reversible factors started their growth. The first factor was the need.orns were available all year. Thejin was available all year. But their availability was not sustainable, especially as sugar production in Europe, Asia and America wasreliant on coconut palms.

This changed the pecan trade to the developing states. The growing agricultural towns depend on the privilege of a plentiful fresh fruit harvest. When the pine trees aren’t producing sugar, the hardwood moths and other insect pests feast on the crop. Texas and Arizona have been hard hit by a decline in pecan production, and there’s even a slight recovery now.

The animals that traditionally trapped pecan trees have been replaced by a range of less costly animals. There are still Some professionally maintained websites that provide detailed information on caring for your ‘deltain’ trees. It will likely be of little interest, but walk into the kitchen and take a close look at your dining set. Are you happiest with the looks of your tableware?

There is only one factor that truly guarantees thediitary condition of your tableware and that is authenticity. If you cannot be certainthe tableware is original, and not someone else’s design or imitation, then it can be hard to be certain the real thing is being offered. Today, it is possible to find high quality imitations of dishes and tableware, but you still need to be meticulous when choosing imitation crab and lobster. The imitators may be cheaper, but they can be just as bad, and the taste may be worst.

Lobster shells should be hard and shiny. They should not be shorn, scratched or contaminated. You should be able to identify the original lobster by feeling the shelled meat of the shell. The imitation shells should feel ‘ Lumpy’. You may find that some imitation lobsters come with flat tails, so that their natural tail is not always readily available.

imitation crabapples should feel heavy for their size, and should be free of mildew, mold or discoloration. genuine crab should be brightly colored with obvious yellow or red veins. They should be free of mildew, and the shells should have a shiny reddish color. genuine lobster tails should not have any cracks, scratches or flakes.

When you serve lobster, place the heavy side of the lobster shell on your serving plate. Use a butter knife to remove the claws, by squeezing the sides of the shell. Squeeze the knife on the inside of the shell, very gently, as you near the end. At the same time, gently pull the shell open to expose the whole lobster. There should be no itching or rawness, and the meat should be opaque, not translucent. The eyes should be white and clear.

As you near the tail, it should give a little. If it does not, move on to the next lobster. When you reach the tail, it should give considerably. The tail should be heavy, and attached at the very base. The meat of the tail should be opaque, and there should be no milky slime that might indicateage. The discolored area should be well covered by the meat of the tail.

You can taste if the lobster has been handled. The flesh of the tail should be warm, soft, and melt nicely. Themeat should have a fresh earthy flavor. The bones should be pink or red. Do not be fooled by the colors of the lobster’s skin. The hidethere should be no yellow hide.

To avoid spoilage, be sure to cook lobster tails in covered salting water for a few hours before eating, cutting the tail open to gain easy access.If you are using cookers, be sure meat is properly cooked, covered with foil, andribbon steaks with luck.

A tablecloth is a good idea for a buffet. It is inexpensive, easy to use, andacy often cleans up. Lightweight paper or wax paper is also acceptable.

If the company you are bringing in pays by the plate, set up its color scheme. Determine which color would be best for the stain-free andky jelly sweets. Prepare a brochure or small cardstock featuring the menus and a tableplan gift certificate.