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Tarte Flambée (Flammekueche)
Tarte Flambée (Flammekueche) This traditional flatbread from Alsace is very similar to pizza. My Alsatian friend Isabelle, who serves it whenever friends gather at her house for drinks, doesn’t use a written recipe - but this one was inspired by watching her make it. It’s best to get everything prepared ahead of time, in fact the dough’s easier to roll if you let it double in size, divide into balls, pop them into freezer bags and refrigerate overnight. Then you can roll and assemble an hour or so ahead of time and just bake them as guests arrive. This recipe makes a lot, enough for 8 people if you want to serve it as a meal with salad. You could halve it, but you’ll be surprised how quickly it disappears. Extra toppings (like mushrooms, chives, gruyere or munster cheese) are sometimes added … but I like the classic version best. This is the perfect excuse to open a delicious Alsatian riesling such as the Peter Weber Grand Cru from Altenberg de Bergheim, imported by Winebubble. Makes 4 tarts METHOD INGREDIENTS 1. Make Dough: stir yeast into water and set aside for 10-20 • 500ml crème frâiche minutes, until it starts to foam. Add to combined flour and salt 1 egg yolk • and mix to form a soft dough. Tip onto a lightly floured bench • Freshly grated nutmeg, to taste and knead for about 5 minutes until smooth and not too sticky. • Salt flakes and freshly ground black Place in a lightly oiled bowl, cover and set aside in a warm pepper, to taste place for an hour or 2, until doubled in size. -
Learn + Discover Maidenhair Tree Classes for Adults, Ginkgo Biloba Youth + Family
ION B T EG A I R N T S S I G E English Thyme R 1 Thymus vulgaris AUG Learn + Discover Maidenhair Tree classes for adults, Ginkgo biloba youth + family Carpenter Ant Camponotus species Fall–Winter 2018/2019 September—February mobot.org/classes TABLE OF CONTENTS TABLE Offered for a diversity of learners, from young explorers to budding enthusiasts to skilled gardeners, our courses have been expertly designed to educate, inspire, and enrich. Most importantly, they are intended to strengthen the connections each of us has with the natural world and all its wonders. Come grow with us! And you thought you were just signing up for a fun class. SITE CODES Whether you visit one of our three MBG: Missouri Botanical Garden St. Louis area locations with family SNR: Shaw Nature Reserve and friends, enjoy membership in our BH: Sophia M. Sachs Butterfly House organization, take one of our classes, off-site: check class listing or experience a special event, you’re helping save at-risk species and protect habitats close to home and around the world. © 2018 Missouri Botanical Garden. Printed on 100% post-consumer recycled paper. On behalf of the Missouri Botanical Please recycle. Garden and our one shared planet… Designer: Emily Rogers thank you. English thyme illustration: Morgan Hutcherson Photography: Matilda Adams, Flannery Allison, Hayden Andrews, Justin Barr, Kent Burgess, “To discover and share knowledge Karen Fletcher, Lisa DeLorenzo Hager, Ning He, Kevin Kersting, Bailie Kleekamp, Kathy Melton, about plants and their environment Phoebe Mussman, Kat Niehaus, Mary Lou Olson, in order to preserve and enrich life.” Bethany Ottens, Robin Powell, Emily Rogers, Sundos Schneider, Dug Threewitt, and courtesy of —mission of the Missouri Botanical Garden Butterfly House Staff. -
Eez Phase Two Menu
APPETIZERS SALADS EDAMAME Soy beans in shell, choice of BLACKENED TUNA NACHOS* Five SIDE SALAD Field greens, tomatoes, cucumbers, carrot curls, wonton strips, served Kosher salt, Sriracha salt or smoked salt wonton chips, Crab Rangoon Dip, with ginger dressing - 7 upon request - 7 avocado salsa, tomatoes, seared blackened yellowfin tuna and microgreens - 13 CHOPPED KALE SALAD Kale, romaine lettuce, with golden raisins, pine nuts, CRAB RANGOON DIP Creamy crab parmesan cheese, tossed with fresh basil vinaigrette rangoon, parmesan panko crust, wonton Chicken - 15 Tuna* - $16 Scallops* - $17 crisps, Thai sweet chili sauce and KOREAN SPRING ROLLS Napa cabbage, Salmon* - 17 Shrimp - $16 chives - 12 ginger, bok choy, snow peas and carrots with red kimchi. Served with sesame sambal and kimchi sauce - 7 eeZ LETTUCE WRAPS Zucchini, yellow squash, eggplant, water chestnuts, chicken or tofu, sweet brown sauce. PORK BELLY STEAM BUNS Three pork Served with lettuce, pounded ginger belly steam buns with pickled vegetables, sauce and hot chili mustard - 11 hoisin sauce and roasted, smoked pork belly - 13 BUILD YOUR OWN BENTO BOX Boxes are served with: 4 piece sushi roll, signature entrée and a sampling of CRISPY CALAMARI “T&T” Calamari our most popular sides: edamame, jasmine rice and sweet & spicy Thai cucumbers. tubes & tentacles, flash fried and served PORK POTSTICKERS 6 pork potstickers choose an entrée choose a 4-piece sushi roll with sweet chili calamari sauce - 12 with ginger citrus dipping sauce - 8 Pork Belly Steamed Buns HOUSE - 15.5 FUSION - -
ROBINSON's SEEDS and PLANTS
ROBINSON’S SEEDS and PLANTS Over 150years of Growing and Showing Vegetables SEASON 2021 www.mammothonion.co.uk Established 1860 and still family owned ‘Vegetables which taste as good as they look’. Visiting, watch for the sign Peardrop Tomato Mammoth Improved Onion Mammoth Blanch Leeks. Ringo Sweet Pepper Marconi Sweet Pepper Kingston Gold French Bean Mammoth Blanch Leek Stonehead F1cabbage Genovese Courgette Karella Crown Prince Squash Big Green F1 Tomato Hispi F1 Cabbage Solent Wight Garlic W. Robinson & Son (Seeds & Plants) Ltd Sunny Bank, Forton, Nr. Preston, Lancs, PR3 0BN Tel: +44 (0)1524 791210 Fax: +44 (0)1524 791933 www.mammothonion.co.uk e-mail: [email protected] find us on Facebook.com/mammothvegetables OUR HISTORY, Our founder, William Robinson, started the nursery in 1860. At that time the nursery grew a very different range of crops, ranging from soft fruit, apples, plums and pears, to onions, leeks and all the usual vegetables of the time. He also kept cows and horses to use on the smallholding. The nursery was as is now a spread of over 22acres. The next generation, also called William Robinson, started to improve the size of onions and leeks in particular. This was done as it is still done today by selection. Only the best specimens were allowed to seed. He started to exhibit the results in the local Flower Shows of the time, winning many prizes. Soon other exhibitors wanted to grow the strain and the vegetable business as we know it was born. He called all his large varieties of vegetable by the prefix Mammoth, as we still do today. -
Beyond Pancake-Menu-12Pp
BeyondA tasty voyage to PancakesEurope and America Pancakes, Pannenkoek, Galettes, Flammekueche, Pastas, Burgers and Lot more... 6 Raffles Boulevard, Marina Square Mall #03-131A, Singapore 039594 Tel: +65 6909 0799 | Email: [email protected] | Website: www.beyondpancakes.com 100 NACHOS $8.90 Crispy unique in house preparedHors-d crepe nachos with veg toppings oeuvre of slice onions, olives, jalapeno and mozzarella cheese served with cheese sauce, spring onion dip, cheesy sundried tomato dip, tangy tomato salsa and fresh herbs. 101 NACHOS SET $10.90 Tomato bedded crispy unique crepe nachos with mozzarella cheese, avocado, sunny side egg, veg toppings of slice onions, olives, jalapenos. Served with cheese sauce, spring onion dip, cheesy sundried tomato dip, tangy tomato salsa and fresh herbs. 102 DOUBLE CHEESY FRIES $7.90 Straight cut potato fries baked twice with mozzarella and cheddar cheese served with chilli flakes, fresh herbs, spring onion dip, cheese dip and cheesy sundried tomato dip. 103 TRUFFLE FRIES $9.90 Truffle flavored straight cut potato fries with turkey bacon bits, fresh herbs, cheese dip, spring onion dip and cheesy sundried tomato dip. Le potage 104 HUNGARIAN CHICKEN GOULASH SOUP $7.50 105 MUSHROOM SOUP $5.90 106 CHEF'S SALAD $9.90 Masculine salad with honey mustard dressingLes topped salads with, onion, capsicum, cherry tomato, olives, corn, cucumber, parmesan cheese. Add grilled chicken strips $2.90 Add smoked salmon $3.90 Add garlic prawns $3.90 Add avocado $1.90 Add sunny egg $1.50 Add boiled egg $1.50 107 NACHO SALAD $11.90 Masculine salad with nachos, chicken bolognese sauce, cherry tomatoes, olives, corn, cucumber, jalapenos, parmesan cheese. -
Comparison of Chemical Composition of Selected Cultivars of White, Yellow and Red Onions G
736 Bulgarian Journal of Agricultural Science, 21 (No 4) 2015, 736-741 Agricultural Academy COMPARISON OF CHEMICAL COMPOSITION OF SELECTED CULTIVARS OF WHITE, YELLOW AND RED ONIONS G. JURGIEL-MALECKA, M. GIBCZYNSKA and M. NAWROCKA-PEZIK West Pomeranian Technological University in Szczecin, Department of General and Ecological Chemistry, 71-434 Szczecin, Poland Abstract JURGIEL-MALECKA, G., M. GIBCZYNSKA and M. NAWROCKA-PEZIK, 2015. Comparison of chemical composition of selected cultivars of white, yellow and red onions. Bulg. J. Agric. Sci., 21: 736–741 The analysed six onion cultivars (Allium cepa L.) cultivated in Poland were characterised by different colour of onion scale leaf: Albion and Alibaba (white cultivar), Grabowska and Majka (yellow cultivar), Scarlet and Wenta (red cultivar). The on- ion cultivars were obtained from the Experimental Station of Cultivars Testing in Węgrzce near Kraków. The following was determined for each cultivar: the content of macro- and micronutrients, reducing and total sugar, the vitamin C content. Sig- nificant differences in chemical composition between the analysed cultivars were found. The cultivars of the same colour ex- hibited similar tendencies in terms of accumulating the most of the analysed elements. The greatest differences in the chemical content were found among yellow and red cultivars. Yellow cultivars accumulated significantly greater amounts of nitrogen, phosphorus, potassium, magnesium, iron, manganese, zinc, copper and reducing sugar than red onion cultivars. Red onion cultivars contained significantly greater amounts of total sugar and vitamin C than yellow onion cultivars. Key words: onion, macroelements, microelements, reducing sugars, total sugars, vitamin C Abbreviations: DM – dry matter; FW – fresh weight Introduction Micronutrients are necessary for normal growth and de- velopment of plants as well as people – they are the ingre- The onion (Allium cepa L.) is one of the oldest cultivated dients or activators of various enzymes and play a catalytic vegetable crops. -
Our Traditional Beers
microbrewery • restaurant • bar MONTRÉAL • QUÉBEC TORONTO • OTTAWA 3BREWERS.CA Follow us! FALL 2019 • WINTER 2020 NUM. 028 By choosing Ocean Wise Recommended products today, 3 Brewers is making an eco-responsible choice that will PRESSED contribute to the health of our oceans tomorrow. FOR TIME? We have designed a special menu for people who have to eat lunch in a hurry. By choosing chicken and beef from Canada, Available weekdays from 11 a.m to 3 p.m. 3 Brewers is supporting the local economy while offering you higher quality product. BREWING GOOD TIMES! We believe that the best way to enjoy our craft beer is to pair them with delicious traditional dishes enjoyed in the company of great people! Lilloise Flammekueche ½ Metre Flammekueche OUR TRADITIONAL BEERS BREWER’S ADVICE Looking for the perfect 2011 201420 | 112015 2014 | 2015 brew to accompany your meal? 2011 20201711 2017 2012 Suggested pairings are identified with taste tags 2016 | 2018 2016 | 2018 2014 2015 throughout the menu. WHITE BLONDE AMBER IPA BROWN IBU ALC .% IBU ALC .% IBU ALC .% IBU ALC % IBU ALC .% Delicate aromas of citrus Malty and dry, A blend of special Bold citrus flavours Full-bodied and and flavours of wheat. the blonde exhibits malts bestows the amber and a resinous bitterness malty, this beer presents Proteins and yeast remain an alluring fruitiness. with a balance of roasted from North American aromas of caramel, suspended in the beer The use of traditional and caramel flavours. hops melt perfectly chocolate and coffee. and manifest themselves hops contributes to All of this supported with malty notes, Its creamy foam in the beer’s cloudy a subtle, pleasant by a long and providing the IPA with its and silkiness blend into appearance. -
Allium Crops Onions, Shallots, Garlic Onions, Shallots, Garlic and Leeks Are All in the Same Genus of Allium and Have Much in Common
Allium Crops Onions, Shallots, Garlic Onions, shallots, garlic and leeks are all in the same genus of Allium and have much in common. Onions are the most popular of these crops in the United States, but in Louisiana, garlic and shallots are just as popular as onions. Alliums are quite hardy and grow from fall to late spring. Although the alliums are used mostly as seasonings, they are a good source of vitamin B. Onions - Allium cepa Onions may be grown for either bulbs or green tops (scallions). Planting from seed can start in late September in north Louisiana and extends through mid-October in south Louisiana. Plant onion sets or transplants mid- December through late-January. Select “short day” varieties of bulbing onions. This is very important, since bulb formation is controlled by day length and temperatures. Bulb initiation begins in the Miss Megan (yellow onion) spring as days begin to get longer and the temperature rises. Bulb size depends on variety and growing conditions. If a large bulb is desired, choose a variety capable of particularly those grown for bulbs, produce best in light producing a large bulb, and that develops a large, vigorous silty or sandy soils. Clay soils may interfere with the plant before bulbing begins. Bulb shape depends on variety, swelling of the bulb. Adding organic matter or compost to depth of planting and soil type. Heavier soils and shallow heavy soils can make good production possible. setting produce a more flattened bulb. Crowding plants Several good “short day” varieties are available for will also produce smaller and slimmer bulbs. -
National Survey on the Role of Innovative Market Mechanisms
National Survey on the Role of Innovative Market Mechanisms Riccardo Bocci, Thomas Levillain, Guy Kastler, Estelle Serpolay, Silvio Pino, Maria Francesca Nonne, Conny Almekinders, Juanma González, Thais Valero, Silvia Casado To cite this version: Riccardo Bocci, Thomas Levillain, Guy Kastler, Estelle Serpolay, Silvio Pino, et al.. National Survey on the Role of Innovative Market Mechanisms. 2010. hal-02821392 HAL Id: hal-02821392 https://hal.inrae.fr/hal-02821392 Submitted on 6 Jun 2020 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. FarmSeedOpportunities – Deliverable 4.4 FarmSeedOpportunities Opportunities for farm seed conservation, breeding and production Project number: 044345 Specific Targeted Research project Sixth Framework Programme Thematic Priority 8.1 Specific Support to Policies Deliverable D4.4 Title: National Survey on the Role of Innovative Market Mechanisms Due date of deliverable: M21 Actual submission date : M39 (delivered to all partners) Start date of the project : January 1 st , 2006 Duration : 39 months Organisation name of -
Local Rhoots Meal Prep Week 3
ON YOUR PLATE THIS WEEK Butternut Squash Leek Soup (1) Roast Chicken Piccata & Zucchini (2) Artichoke Salami Frittata (3) GROCERY LIST PRODUCE □ 1 Lemons (2) □ 1 Leek (1) □ 1 Yellow Onion (2) BULK □ 1 Shallot (3) □ 1 tsp Garlic Powder (3) □ 1 Butternut Squash (1) □ 2 Zucchini (2) PANTRY □ ½” Ginger (1) □ 64-oz Chicken Stock (1) □ 3 Garlic Cloves (1) □ 1 Cup Chicken Stock (2) □ 2 TBS Capers (2) HERBS □ 2 Can Quartered Artichokes (2,3) □ 1 Bunch Parsley (6) □ 1, 4-oz. Can Tomato Paste (3) MEAT/FISH STOCKED □ 4 Slices Bacon (optional use 4 TBS Butter or □ 1 TBS Salt (1) Oil)) (1) □ ½ TBS Pepper (1) □ 4-6 Bone-In Skin-On Chicken Thighs (2) □ 2 TBS Ghee (or oil) (3) □ 8 Eggs (3) □ 3 TBS Coconut Oil (3) □ 1 PKG Sliced Salami (Whole30 Cured Meats) □ Salt and Pepper to Taste (3) TIPS, etc. □ Meals #1 is a soup that reheats quickly for those meals you need in a pinch. □ Meal #2 is a dinner designed to have 1-2 portions leftover for lunches if you are feeding 4 people. □ Meal #3 is a breakfast but can also make a fabulous lunch. □ If you need more food, double up on recipes, or to reduce, cut out recipes. □ Simplify your week even more with meals prepped for you from Local Rhoots. Use code MEALPREP10 for 10% off next week’s menu. www.LocalRhoots.com GROCERY LIST (1 OF 1) | WEEK 3 INGREDIENT LIST Butternut Squash Leek Soup (1) □ 1 Leek □ 1 Butternut Squash □ ½” Ginger □ 2 Garlic Cloves Artichoke Salami Frittata (3) □ 4 Slices Bacon (optional use 4 TBS Butter or □ 8 Eggs Oil)) □ 1 Can Quartered Artichoke Hearts □ 1 TBS Salt □ 1 Shallot □ ½ TBS Pepper -
Learn + Discover Classes for Adults, Youth + Family
ION B T EG A I R N T S S I G E R 1 FEB Pear Pyrus species Learn + Discover classes for adults, youth + family Yellow Siberian Iris Iris sibirica Honey Bee Apis mellifera Spring/Summer 2018 March–August mobot.org/classes Offered for a diversity of learners, from young explorers to budding enthusiasts to skilled gardeners, our courses have been expertly designed to educate, inspire, and enrich. Most Meet Me importantly, they are intended to strengthen the connections each of us has with the natural Outdoors world and all its wonders. Come grow with us! TABLE OF CONTENTS in St. Louis ADULT CLASSES ................................6 And you thought you were just Special Event ....................................... 6 signing up for a fun class. DIY Crafts ............................................ 6 Whether you visit our family of Fine Arts ............................................... 10 St. Louis area attractions with family Photography ....................................... 11 and friends, enjoy membership in our Garden Photography ....................... 11 organization, take one of our classes, Butterfly House Photography ........ 13 or experience a special event, you’re Shaw Photography ........................... 13 helping save at-risk species and Off-site Photography ...................... 14 protect habitats close to home and Food and Cooking ............................ 15 around the world. Weekend Festival • April 7–8 • 10 a.m. to 4 p.m. Cultural Inspirations ........................ 15 Missouri Botanical Garden • Shaw Nature Reserve • Butterfly House Eat More Plants ................................ 16 On behalf of the Missouri Botanical Drink More Plants ............................ 19 Garden and our one shared planet… Gardening and Landscaping ........... 20 thank you. Bring your friends and family and celebrate spring in active, Gardening Best Practices .............. 20 outdoor, nature-inspired ways! Gardening for Biodiversity ............ -
BOSTON Planner’S Guide
BOSTON Planner’s Guide Prepared by the Massachusetts Chapter of the American Planning Association for the APA National Planning Conference Boston, Massachusetts April 9-12, 2011 WELCOME TO BOSTON THE HOMETOWN OF PLANNING Bostonwasfoundedin60ontheShawmutPeninsula,juttingoutintothe BostonHarborandconnectedtothemainlandbytoday’sWashingtonStreet. OnbehalfoftheBostonLocalHostCommitteewewouldliketowelcomeyoutothe Throughplannedfillingand“wharfing-in”,thepeninsulaevolvedtoitspresent 0AmericanPlanningAssociationNationalPlanningConference. shape.In878,thefillingofmarshesintheBackBaybegan(todaytheBackBay neighborhood).Underaplanbyfamedlandscapearchitect,FrederickLawOlmsted, Boston’sapproachtoplanning&developmentistopreserveitshistoriccharacter today’s“EmeraldNecklace”alsowasformed.Theseearlyactionssetthestagefor whileembracingthefuture.Frombeingthefirstcitytorequiredevelopmentsto themodernpublicworksthatcontinuetoshapeBoston. followLEEDstandardstotheestablishmentofanInnovationDistrictforcreative jobs,Bostonisbuildingonboththestrengthofitshistoryanditsyoungand Inthelate800s,thefirstsubwayinthenationwasbuiltunderTremontand educatedworkforce.Over80areacollegesanduniversitieseducatemorethan BoylstonStreets(nowpartoftheMBTAGreenLine).Largehighwayprojects 0,000studentseveryyear.Diversityenrichesthiscitywhereminoritiesnow alsohadimpacts.Inthe950s,theelevatedCentralArterywasbuiltbythe makeuphalfoftheCity’spopulation. MassachusettsDepartmentofPublicWorks(MDPW).Inthe980stoearly000s, MDPW’s(nowMassDOT)massiveCentralArtery/TunnelProject(knownastheBig BostonisoneofAmerica’sgreatwalkingcitiesandyouarelocatedinanexemplary