Hello, food enthusiasts! Today, we're delving into the fascinating world of artichokes – those enigmatic vegetables that tantalize taste buds and spark culinary creativity. Join me as we uncover the secrets of this unique and versatile ingredient, from its humble beginnings to its culinary prowess. How and Where It Grows: Artichokes, revered for their tender hearts and savory flavor, are native to the western and central Mediterranean regions, as well as North Africa. These striking plants, members of the sunflower family, thrive in mild, temperate climates, where they bask in the Mediterranean sun. Seasonality: Artichokes have their moment in the spotlight during the spring and early summer months. This is when you'll find them at their peak, with markets brimming with fresh, vibrant globes waiting to be transformed into culinary masterpieces. 5 Fun Facts:
How to Eat It: So, how should you enjoy this culinary marvel? Start by trimming the tough outer leaves, then steam, boil, or grill the artichoke until tender. Once cooked, pluck the leaves one by one, dipping them in butter or aioli before scraping off the tender flesh with your teeth. Finally, savor the pièce de résistance – the artichoke heart – a tender, flavorful morsel that's perfect for dipping, stuffing, or adding to salads and pasta dishes. Conclusion: Intrigued by the allure of artichokes? Dive deeper into the world of this captivating vegetable by watching our video guide on how to select, prepare, and enjoy artichokes in various culinary creations. Get ready to embark on a culinary adventure unlike any other! Watch our video to unlock the secrets of artichokes and elevate your culinary repertoire! Feed your food curiosity! Snackster Sam provides fun and educational content about food that grows. Join the adventure. Download the Snackster Sam app from Google Play or the App Store!
Welcome, fruit enthusiasts! Today, we're exploring the delightful world of kumquats – those petite citrus gems that pack a punch of flavor in every bite. Join Snackster Sam as we uncover the secrets of this unique fruit, from its origins to its culinary versatility. How and Where It Grows: Native to Southeast Asia, particularly China, kumquats have been cultivated and enjoyed for centuries. These small, oval-shaped fruits thrive in subtropical climates and are cultivated in regions like Japan, Taiwan, and various parts of Asia. Kumquat trees bear clusters of vibrant orange fruits, adding a splash of color to the landscape. Seasonality: Kumquats are typically in season during the winter months, from late fall to early spring. During this time, you'll find them adorning trees in orchards and gardens, ready to be plucked and enjoyed. 5 Fun Facts:
How to Eat It: So, how should you enjoy this tiny citrus marvel? Simply pop them whole into your mouth for a burst of tangy sweetness, or slice them thinly to add a citrusy kick to salads, desserts, or cocktails. Get creative and experiment with kumquats in your favorite recipes to discover their versatile flavor profile. Conclusion: Intrigued by the allure of kumquats? Dive deeper into the world of this fascinating fruit by watching our video guide on how to select, prepare, and enjoy kumquats in various culinary creations. Get ready to embark on a citrusy adventure unlike any other! Watch our video to learn more about kumquats and unlock a world of flavor! Feed your food curiosity! Snackster Sam provides fun and educational content about food that grows. Join the adventure. Download the Snackster Sam app from Google Play or the App Store
Hey there, Snacksters! Let's dive deeper into the delightful world of zucchini. Whether you're a seasoned snacker or just exploring healthier snack options, zucchini is a veggie superstar that deserves a spot in your snack rotation. Where It Grows: Zucchinis are cultivated in various regions across the globe, thriving in warm, temperate climates. You'll find them in gardens, farms, and markets in places like the Mediterranean, North America, and parts of Asia. Seasonality: Zucchinis come into their prime during the warmer months, typically from late spring to early fall. However, thanks to modern agricultural practices and global trade, you can enjoy zucchinis year-round, no matter the season. 5 Fun Facts about Zucchini:
Why Zucchini? Zucchinis are not only delicious but also incredibly versatile. They have a mild, slightly sweet flavor that pairs well with a wide range of ingredients. Looking for a quick and easy snack? Slice up some raw zucchini and dip it in hummus or your favorite dressing for a refreshing treat. Craving something a bit heartier? Grill zucchini slices and layer them with cheese for a tasty twist on a classic sandwich. And let's not forget about zucchini bread – a moist, flavorful loaf that's perfect for breakfast or anytime snacking. Watch the video to learn more: Feed your food curiosity! Snackster Sam provides fun and educational content about food that grows. Join the adventure. Download the Snackster Sam app from Google Play or the App Store!
What am I?I am a tropical fruit that is known for my spiky exterior and juicy, golden flesh inside. I have a sweet and tangy flavor that many people enjoy, and I'm often used in both sweet and savory dishes. My name can be traced back to the 1493, when I was discovered in the islands south of Florida by famous Spanish explorers. Can you guess what I am? Where I growI grow best in tropical and warm climates, like Costa Rica, Brazil, and Hawaii. I need lots of sunshine and a warm climate to grow and thrive. I don't grow from a seed. Instead, the top of the fruit is cut off and put back into the ground. You might be surprised to know I grow out of the ground from a plant that has long spiky leaves. In the center, you'll find my fruit. When I'm starting to grow, multiple berries fuse together to make the fruit you'll eat. After I'm pickedIt can take about 3 years until my plant fully grows my fruit and I'm ready to pick. I don't ripen after I'm picked, so you should eat me right away! If you are saving me for a special occasion, set me in the fridge until you're ready to eat. Then cut off the scales on my skin and the hard core of my fruit. I can be eaten fresh, added to fruit salads, used in smoothies, or even grilled for a delicious tropical twist. Did you guess... PineappleEspañol: piña Good job! Pineapple is delicious raw, in smoothies, and even cooked! Have you had a fresh pineapple? Watch the video to learn more: Feed your food curiosity! Snackster Sam provides fun and educational content about food that grows. Join the adventure. Download the Snackster Sam app from Google Play or the App Store!
Get ready to embark on a crunchy journey into the world of pecans! These versatile nuts not only add a delightful crunch to your favorite dishes but also have a fascinating story from growth to harvest. Let's dive into the pecan orchards and explore the seasonality, consumption, and intriguing facts surrounding this beloved nut. Where and How It Grows Pecans, scientifically known as Carya illinoinensis, are native to North America and thrive in a variety of climates. The pecan tree, with its distinctive compound leaves, provides shade and shelter to the developing nuts during the growing season. As the pecans mature, they are protected by a green husk that keeps them safe throughout the summer. When it's time for harvest, the husk undergoes a magical transformation, turning from green to brown, signaling that the pecans are ready to be picked. Seasonality Pecan trees typically bear fruit in the fall, and the nuts are ready for harvest when the green husk turns brown. Pecans are available in the grocery store without the shells year round. How to Eat It Pecans are incredibly versatile in the kitchen. Whether you sprinkle them over salads, incorporate them into baked goods, or enjoy them straight out of the bag, their buttery taste adds a delightful dimension to a variety of dishes. Fun Facts Fact 1: The Protective Husk A green husk keeps the pecan safe all summer. When it's ready to pick, the husk turns brown, signaling the beginning of the harvest season. Fact 2: The Tree's Dance Farmers employ a unique method for pecan harvesting - they shake the tree, and the pecans gracefully fall to the ground. The nuts then rest on the ground, basking in the sun and air for a few days. Fact 3: Pecan Diversity Believe it or not, there are over 1,000 kinds of pecans. This incredible diversity ensures that pecan enthusiasts can enjoy a wide range of flavors and characteristics. Fact 4: Flame-Tested Goodness Here's a unique test for pecan ripeness - when the pecan is ripe, farmers light it on fire. If it holds a flame like a candle, it's ready to eat. A quirky yet effective way to ensure peak flavor. Fact 5: Stars and Stripes Pecans Did you know that 80% of pecans are grown in the United States? The pecan is not just a nut; it's an American treasure. In conclusion, the journey of pecans from the orchard to your table is a testament to the marvels of nature and the hard work of farmers. As you enjoy the buttery goodness of pecans, take a moment to appreciate the intricate process that brings this delightful nut to your plate. Happy pecan indulging! Feed your food curiosity! Snackster Sam provides fun and educational content about food that grows. Join the adventure. Download the Snackster Sam app from Google Play or the App Store
Are you wondering what persimmons taste like and fun information? Persimmons are vibrant orange fruits that not only add a burst of color to your fruit bowl but also pack a sweet and flavorful punch. Let's take a journey into the origins, cultivation, and fascinating facts about this ancient fruit, and discover the best ways to savor its unique taste. Where and How It Grows Persimmons, scientifically known as Diospyros, have their roots deeply embedded in China, where they were cultivated over 2,000 years ago. Today, China continues to be the largest producer of persimmons. These fruit-bearing trees thrive in temperate climates, with varieties found in Asia, Europe, and North America. Persimmons come in various shapes and sizes, but the two main kinds you'll encounter are the Fuyu and Hachiya. Fuyu persimmons are a joy to eat while still firm, offering a crisp texture and a slightly sweet taste. On the other hand, the Hachiya variety demands patience. These should be fully ripe and soft before indulging in their succulent, honey-like flesh. The persimmon tree, with its distinctive glossy green leaves and vibrant orange fruits, adds aesthetic appeal to orchards. Interestingly, the wood of the persimmon tree boasts remarkable strength, making it a popular choice for crafting golf club heads, pool cues, furniture, and more. Seasonality Persimmons typically have two primary seasons. In the fall, the Fuyu variety graces us with its firm and crisp texture, while the Hachiya variety takes its time to ripen, becoming soft and ready to eat later in the season. This dual-season showcase ensures a prolonged period of enjoyment for persimmon enthusiasts. How to Eat It Now, let's unravel the secrets of savoring persimmons. Fuyu persimmons can be enjoyed straight off the tree or sliced and added to salads for a delightful crunch. Their sweet flavor also makes them a fantastic addition to desserts, smoothies, or enjoyed on their own as a refreshing snack. Hachiya persimmons, with their soft and gooey consistency, are best enjoyed by cutting off the top and scooping out the sweet, jelly-like flesh. They make an excellent addition to baking, adding natural sweetness to muffins, cakes, and puddings. Whether you prefer the crisp bite of a Fuyu or the gooey indulgence of a ripe Hachiya, persimmons offer a versatile and delicious addition to your culinary repertoire. Fun Facts Fact 1: Two Sides of Deliciousness There are two main kinds of persimmons - Fuyu and Hachiya. Fuyu can be eaten while still firm, while Hachiya should be fully ripe and soft before consuming. Fact 2: A Culinary Time Travel Persimmons have a long history, having been cultivated in China over 2,000 years ago. Imagine indulging in the same delightful fruit enjoyed by ancient civilizations! Fact 3: Wood of Strength The wood of the persimmon tree has been used for making golf club heads, pool cues, furniture, and more because the wood is so strong. Nature's gift extends beyond the fruit itself. Fact 4: The Banana Trick You can make persimmons ripen faster by placing them in a paper bag with a banana. A simple kitchen hack for those who can't wait to savor the sweetness. Fact 5: China's Proud Produce Persimmons are native to China, and to this day, China remains the largest producer of these delectable fruits. It's a testament to the fruit's enduring popularity and cultural significance. In conclusion, persimmons are not just a tasty addition to your fruit bowl; they carry a rich history and versatility that extends beyond the kitchen. Whether you enjoy them firm or wait patiently for them to ripen, persimmons are a true delight for the senses. Now, armed with knowledge about their seasonality and the best ways to enjoy them, embark on a sweet journey into the fascinating realm of persimmons! Feed your food curiosity! Snackster Sam provides fun and educational content about food that grows. Join the adventure. Download the Snackster Sam app from Google Play or the App Store
What am I?I have a long history of being a desired fruit. I'm actually a berry and my juicy inside is full of seeds, called arils. I'm usually red, but I have a variety of hues from yellow to deep red. Where I growI grow on shrubs, bushes, or trees. I'm very versatile in how I can grow. In fact, my tree can be used to make Bonsai trees (small trees about 12 inches tall). I am from the Middle East, and I like a hot, dry climate. After I'm pickedAfter growing for about 7 months, I'm ready to be picked. I don't ripen off the tree, but I can be stored in the refrigerator for up to 2 months. My arils (the juicy seeds you eat) can be even frozen. There are many different methods to separate my arils from the spongy membrane that holds the inside together, but it's worth the trouble! Did you guess... PomegranateEspañol: granado You're right! Have you tried pomegranate? Feed your food curiosity! Snackster Sam provides fun and educational content about food that grows. Join the adventure. Download the Snackster Sam app from Google Play or the App Store
What am I?I'm one of the world's favorite spices. I'm in some of the most popular desserts. I bet you didn't know that I am the bark of a tree. In ancient history, I was an expensive gift given to important rulers, like kings, queens, and pharaohs. Can you guess what I am? Where I growI grow on a tree. I am native to Sri Lanka, a small country next to India. My tree grows berries, which you can also eat. To make the spice, only the bark and leaves are used. Farmers plant and grow the tree for two years, then cut the stems at the ground. The next year, many new shoots (like branches) grow. After I'm pickedAfter I'm cut down, farmers have to work quickly while the wood is fresh. The outer bark is scraped off then the trees are hit to loosen the inner bark. The bark is then cut and dried where it curls into rolls. After its dry, it's cut into smaller sections or ground into powder. Did you guess... CinnamonEspañol: canela Isn't that amazing that cinnamon is bark from a tree? Watch the video to see how cinnamon is grown and harvested! Feed your food curiosity! Snackster Sam provides fun and educational content about food that grows. Join the adventure. Download the Snackster Sam app from Google Play or the App Store!
What am I?I'm the fastest growing annual plant. I love the cold, so I'm usually grown in the spring or late fall. I'm usually green, but my flower can also be purple. Can you guess what I am? Where I growI grow on the ground in gardens and farms across the world. I need sun, cool temperatures, and nutritious soil to grow. I am so easy to grow, I am available year-round. My plant has thick, sturdy stems and large green florets that make me easily recognizable. After I'm pickedThe part that is picked is actually a flower. After I'm picked, I should be kept cool in a damp towel in the refrigerator. When you're ready to eat it, just wash with cold water, cut it up, and enjoy raw or cooked. I can be added to soups, salads, and even as a raw snack with dips. Did you guess... BroccoliEspañol: brócoli You're right! Did you know you can eat the broccoli sprouts, the leaves, and the flower? The flower is the part you normally eat! What am I?I am technically a fruit, but you find me in the vegetable section at the grocery store. I am a type of summer squash. I can be green, yellow, or white. The variety you get today comes from Italy. You can eat my flesh, skin, seeds, and even my flower! Can you guess what I am? Where I growI grow on a bush-like vine. I grow in warm climates. I need lots of sun to grow. My plant has boy and girl flowers. Bees and other insects pollinate the flowers, and then my fruit grows. I grow fast! Within 1 to 2 months, I'm ready to pick. Keep me on the plant and I will keep growing! The largest of me was over 8 feet long! That's huge! But you wouldn't want to eat me, I'm best when I have the most flavor when I'm small! Once I'm picked, I can be made into anything, from bread to chocolate cake! After I'm pickedDid you guess... ZucchiniEspañol: calabacin Did you guess Zucchini? Zucchini can be eaten fresh or made into a lot of foods! Feed your food curiosity! Snackster Sam provides fun and educational content about food that grows. Join the adventure. Download the Snackster Sam app from Google Play or the App Store
What am I?I'm native to the United States and have been an important food for American Indians. Now, I'm most commonly eaten for a day full of turkey and stuffing - like Thanksgiving! I have a lot to offer and can be enjoyed year round. Can you guess what I am? Where I growI'm a berry, and I grow on vines in northern United States. I grow in a bog, which is a special wetland with sand, gravel, and a plant called peat. My plant grows every year and can live a very long time! I take my sweet time to grow... 16 months! Many people think I grow in water, but I don't. After I'm pickedI'm actually not picked. The bog where my plants grow are flooded with water. If I'm ripe, I'll float! Then I am picked up with a special truck. Even though I take a long time to grow, I never get sweet when I ripen. I'm tart and am usually cooked with sugar. I can also be dried and juiced! Did you guess... CranberryEspañol: arándano Did you eat cranberries for Thanksgiving? Happy Thanksgiving from Snackster Sam! We are grateful for YOU! Watch the video to learn more about cranberries! Feed your food curiosity! Snackster Sam provides fun and educational content about food that grows. Join the adventure. Download the Snackster Sam app from Google Play or the App Store.
What am I?I look a lot like a carrot and I smell like parsley. I'm actually related to both plants. While I taste delicious, I'm not that popular. It's possible that you have never tried me. What am I? Where I growI grow IN the ground. Leave me there until winter's frost, and I become sweeter! Before cane sugar, I was used to sweeten foods. After I'm pickedI'm known for my distinct flavor and crunchy texture. After I'm picked, I should be put in the fridge and kept cool. I'm most commonly baked, but I can be eaten raw too. Did you guess... ParsnipEspañol: chirivía Parsnips are full of flavor and sweet crunchy vegetables! If you haven't tried one, you should! Parsnip FactsThe parsnip (Pastinaca sativa) is a root vegetable. The parsnip is native to Eurasia; it has been used as a vegetable since antiquity. It was cultivated by the Romans. It was used as a sweetener before the arrival in Europe of cane sugar. The plant is closely related to carrot and parsley; all belong to the family Apiaceae. Its long, tuberous root has cream-colored skin and flesh. Left in the ground to mature, it becomes sweeter in flavor after winter frosts. Parsnip Facts for Kids. Kiddle Encyclopedia. Get more facts like this on the Snackster Sam app. Snackster Sam provides fun and educational content about food that grows. Join the adventure. Get it where you get apps!
What am I?I'm slightly sweet with an unmistakable look. I can be grown from a seed, and I grow so fast! I can even grow fruit in one year after being planted. But, I only live for about five years. I started growing in Mexico. I love tropical weather (hot and humid). Can you guess what I am? Where I growPeople think I grow on a tree, but it's actually a large plant. My plant produces boy or girl flowers, which dangle from the center of the plant. Bees and butterflies collect pollen from flowers and share it, which is called cross pollination. After this, my fruit can grow. My leaves are very large, about 20 inches wide! After I'm pickedOnce my skin is yellowish-orange, I'm fully ripe! But, you can eat the fruit when I'm not ripe - you just cook me like squash. You can even eat my leaves in tea, juice, or cooked. My ripe fruit can be eaten raw, roasted, mixed in smoothies, or dried. You've probably tried me in trail mix! Did you guess... PapayaEspañol: papaya Have you tried papaya before? Papaya is also called papaw or pawpaw. Feed your food curiosity! Snackster Sam provides fun and educational content about food that grows. Join the adventure. Download the Snackster Sam app from Google Play or the App Store!
What am I?From decoration to pies, I'm a popular fruit. Yes, fruit! I'm not a vegetable. More than 1.5 billion pounds of me are grown in the U.S. every year, usually for holidays like Halloween and Thanksgiving. Can you guess what I am? Where I growI grow on a vine on the ground. My vine can stretch out a long ways. Most of my fruit is small, but I can be grown to be VERY large! The largest fruit was 2,749 pounds set by Travis Gienger from Anoka, Minnesota in October 2023! After I'm pickedI'm known for my bright appearance on Halloween, but I'm so much more than that! After I'm picked, I should be put in a dark, cool place. I'm most commonly baked in pies and sweet treats. My seeds can be cooked for a crunchy snack, too! Did you guess... PumpkinEspañol: calabaza You're right! Pumpkins are just as fun to eat as they are to carve! Watch the video to see Snackster Sam correspondents try pumpkin seeds! More Pumpkin FactsA pumpkin is a gourd. They are usually orange, but they can also be white. Pumpkins are spheres or stretched-out spheres. People can eat pumpkins. Often people make pumpkins into pies. People can eat and cook pumpkin seeds. People also use pumpkins for decoration, for example when people make jack-o-lanterns at Halloween. It also has a few noted medicinal use, which are traditionally used in India. In New Zealand and Australian English, the term pumpkin generally refers to the broader category called winter squash elsewhere. As one of the most popular crops in the United States, in 2017 over 680,000,000 kilograms (1.5 billion pounds) of pumpkins were produced. The top pumpkin-producing states include Illinois, Indiana, Ohio, Pennsylvania, and California. According to the Illinois Department of Agriculture, 95% of the U.S. crop intended for processing is grown in Illinois. Nestlé, operating under the brand name Libby's, produces 85% of the processed pumpkin in the United States, at their plant in Morton, Illinois. In the fall of 2009, rain in Illinois devastated the Nestlé crop, which combined with a relatively weak 2008 crop depleting that year's reserves resulted in a shortage affecting the entire country during the Thanksgiving holiday season. Another shortage, somewhat less severe, affected the 2015 crop. The pumpkin crop grown in the western United States, which constitutes approximately 3-4% of the national crop, is primarily for the organic market. Pumpkins are a warm-weather crop that is usually planted in early July. The specific conditions necessary for growing pumpkins require that soil temperatures 8 centimetres (3 in) deep are at least 15.5 °C (60 °F) and that the soil holds water well. Pumpkin crops may suffer if there is a lack of water or because of cold temperatures (in this case, below 18 °C or 65 °F; frost can be detrimental), and sandy soil with poor water retention or poorly drained soils that become waterlogged after heavy rain. Pumpkins are, however, rather hardy, and even if many leaves and portions of the vine are removed or damaged, the plant can very quickly re-grow secondary vines to replace what was removed. Pumpkins produce both a male and female flower; they must be fertilized, usually by bees. Pumpkins have historically been pollinated by the native squash bee Peponapis pruinosa, but this bee has declined, probably at least in part to pesticide (imidacloprid) sensitivity. Ground-based bees such as squash bees and the eastern bumblebee are better suited to handle the larger pollen particles that pumpkins create, but today most commercial plantings are pollinated by hives of honeybees, which also allows the production and sale of honey that the bees produce from the pumpkin pollen. One hive per acre (4,000 m2 per hive, or 5 hives per 2 hectares) is recommended by the U.S. Department of Agriculture. If there are inadequate bees for pollination, gardeners often have to hand pollinate. Inadequately pollinated pumpkins usually start growing but abort before full development. Giant pumpkins Giant pumpkins at a "heaviest pumpkin" competition. "Giant pumpkins" are a large squash (within the group of common squash Cucurbita maxima) that can exceed 2,000 pounds in weight. The variety arose from the large squash of South America through the efforts of botanical societies and enthusiast farmers. Source: Pumpkin Facts for Kids . Kiddle Encyclopedia. Get more facts like this on the Snackster Sam app.
Snackster Sam provides fun and educational content about food that grows. Join the adventure. Get it where you get apps! What am I?I come from Mexico where I am commonly set out as a tasty and crunchy snack. I defend myself with poisonous leaves and beans. My plant looks like peas but the part you eat is in the ground. Can you guess what I am? Where I growThe part you eat grows under the ground and is a swollen root. The root swells up instead of branching out and holds all the nutrients. This is how a potato grows, too! I am usually dug up once I'm the size to fit in the palm of your hand and am 1 to 5 pounds, but I can grow really large. The heaviest of me weighed 21 kg (46 lb 4.8 oz) and was grown by Leo Sutisna in Indonesia. After I'm pickedAfter I'm dug up, I can be stored in a dark place for up to 2 months. Because I defend myself from pests, it's important to cut off my skin and wash me. I'm most commonly cut in spears (like fries) and seasoned with chili powder and fresh lime juice. I can also be baked or sautéed and added to stir fry. Did you guess... JicamaEspañol: jícama Pronounced: hi-kuh-muh Did we stump you? See if you can find jicama at the grocery store. It tastes a lot like an apple with the texture of a raw potato. Remember to peel off the skin before eating it. Watch the video to learn more about the health benefits of Jicama! Feed your food curiosity! Snackster Sam provides fun and educational content about food that grows. Join the adventure. Download the Snackster Sam app from Google Play or the App Store!
|
Categories
All
|