Rapini and Pecorino Crostoni

Total Page：16

File Type：pdf, Size：1020Kb

DOMENICA COOKS Crostoni with Spicy Rapini and Shaved Pecorino Served as an antipasto in Umbria, Tuscany, and elsewhere in Italy, crostoni (large crostini) are traditionally topped with such savory delights as sautéed chicken livers, porcini, or anchovy and butter. Here’s one of my favorite combinations, featuring bitter greens and piquant cheese. Makes 6 servings INGREDIENTS 3 cloves garlic, sliced paper-thin 1/4 cup (60 ml) extra-virgin olive oil 1 small fresh or dried chili pepper, minced, or a generous pinch of crushed red pepper 1 pound (455 g) rapini (broccoli rabe, tough stems removed, leaves and tender stems chopped Fine salt 12 slices Italian bread (half-slices if large), broiled, grilled or toasted 1/2 cup (60 g) shaved pecorino cheese INSTRUCTIONS 1. Place the garlic and olive oil in a large frying pan and set over medium-low heat. Cook, stirring often, until softened but not browned, about 7 minutes. Sprinkle in the chili pepper. Add the rapini by the handful and, using tongs, toss to coat with the oil. 2. Cover and cook until the greens are just wilted, about 1 minute. Uncover, toss once more, recover, and cook at a gentle simmer until the greens are tender, 20 to 30 minutes. Season with 3/4 teaspoon salt. Raise the heat to medium and cook, uncovered, until most of the liquid has evaporated, about 10 minutes longer. Remove from the heat and let cool briefly. Transfer to a cutting board and chop finely. 3. Spoon the filling onto the crostoni and top with the pecorino shavings. Arrange the crostoni on a platter and serve. .

Copy Link

Recommended publications

Brassica Rapa Domestication: Untangling Wild and Feral Forms and Convergence of Crop Morphotypes Alex C
bioRxiv preprint doi: https://doi.org/10.1101/2021.04.05.438488; this version posted April 6, 2021. The copyright holder for this preprint (which was not certified by peer review) is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity. It is made available under aCC-BY-NC-ND 4.0 International license. 1 Brassica rapa domestication: untangling wild and feral forms and convergence of crop morphotypes Alex C. McAlvay, Aaron P. Ragsdale, Makenzie E. Mabry, Xinshuai Qi, Kevin A. Bird, Pablo Velasco, Hong An, J. Chris Pires, Eve Emshwiller Abstract The study of domestication contributes to our knowledge of evolution and crop genetic resources. Human selection has shaped wild Brassica rapa into diverse turnip, leafy, and oilseed crops. Despite its worldwide economic importance and potential as a model for understanding diversification under domestication, insights into the number of domestication events and initial crop(s) domesticated in B. rapa have been limited due to a lack of clarity about the wild or feral status of conspecific non-crop relatives. To address this gap and reconstruct the domestication history of B. rapa, we analyzed 68,468 genotyping-by-sequencing-derived SNPs for 416 samples in the largest diversity panel of domesticated and weedy B. rapa to date. To further understand the center of origin, we modeled the potential range of wild B. rapa during the mid-Holocene. Our analyses of genetic diversity across B. rapa morphotypes suggest that non-crop samples from the Caucasus, Siberia, and Italy may be truly wild, while those occurring in the Americas and much of Europe are feral.
[Show full text]
Brassica Rapa)Ssp
Li et al. Horticulture Research (2020) 7:212 Horticulture Research https://doi.org/10.1038/s41438-020-00449-z www.nature.com/hortres ARTICLE Open Access A chromosome-level reference genome of non- heading Chinese cabbage [Brassica campestris (syn. Brassica rapa)ssp. chinensis] Ying Li 1,Gao-FengLiu1,Li-MingMa2,Tong-KunLiu 1, Chang-Wei Zhang 1, Dong Xiao1, Hong-Kun Zheng2, Fei Chen1 and Xi-Lin Hou 1 Abstract Non-heading Chinese cabbage (NHCC) is an important leafy vegetable cultivated worldwide. Here, we report the ﬁrst high-quality, chromosome-level genome of NHCC001 based on PacBio, Hi-C, and Illumina sequencing data. The assembled NHCC001 genome is 405.33 Mb in size with a contig N50 of 2.83 Mb and a scaffold N50 of 38.13 Mb. Approximately 53% of the assembled genome is composed of repetitive sequences, among which long terminal repeats (LTRs, 20.42% of the genome) are the most abundant. Using Hi-C data, 97.9% (396.83 Mb) of the sequences were assigned to 10 pseudochromosomes. Genome assessment showed that this B. rapa NHCC001 genome assembly is of better quality than other currently available B. rapa assemblies and that it contains 48,158 protein-coding genes, 99.56% of which are annotated in at least one functional database. Comparative genomic analysis conﬁrmed that B. rapa NHCC001 underwent a whole-genome triplication (WGT) event shared with other Brassica species that occurred after the WGD events shared with Arabidopsis. Genes related to ascorbic acid metabolism showed little variation among the three B. rapa subspecies. The numbers of genes involved in glucosinolate biosynthesis and catabolism 1234567890():,; 1234567890():,; 1234567890():,; 1234567890():,; were higher in NHCC001 than in Chiifu and Z1, due primarily to tandem duplication.
[Show full text]
Cool Season Vegetable Planting Guide for North Florida
UF/IFAS Extension Baker County Alicia R. Lamborn, Horticulture Agent 1025 West Macclenny Avenue Macclenny, FL 32063 904-259-3520 Email: alamborn@ufl.edu http://baker.ifas.ufl.edu Cool Season Vegetable Planting Guide for North Florida Crop Recommended North Florida Days to Row Plant Seed Varieties Planting Dates Harvest Spacing Spacing Depth (from seed) (in) (in) (in) Beets Tall Top, Early Wonder, Detroit Dark Red, Cylindra, Red Ace, Yellow Detroit Sept—Mar 50-65 14-24 3-5 1/2 - 1 Broccoli Early Green, Early Dividend, Green Sprouting/Calabrese, Waltham, Pack- Aug—Feb 75-90 30-36 12-18 1/2 - 1 man, DeCicco, Broccoli Raab (Rapini) Cabbage Red Acre, Savoy, Rio Verde, Flat Dutch, Round Dutch, Wakefield types, Sept—Feb 90-110 24-36 12-24 1/2 - 1 Copenhagen Market Carrots Imperator, Nantes, Danvers, Chantenay Sept—Mar 65-80 16-24 1-3 1/2 Cauliflower Snowball Strains, Snow Crown, Brocoverde Aug-Oct 75-90 24-30 18-24 1/2 - 1 Celery Utah Strains Jan—March 115-125 24-36 6-10 1/4 - 1/2 Chinese Michihili, Bok Choy, Napa, Baby Bok Cabbage Choy, Pak-choi, Joi Choi Oct—Feb 70-90 24-36 12-24 1/4 - 3/4 Collards Georgia, Georgia Southern, Top Bunch, Vates Aug—Nov 70-80 24-30 10-18 1/2 - 1 Endive/ Endive: Green Curled Ruffec Escarole Escarole: Batavian Broadleaf Sept 80-95 18-24 8-12 1/2 Kale Vates Dwarf Blue Curled, Tuscan, Winterbor, Redbor Sept—Feb — 24-30 12-18 1/2 - 1 Kohlrabi Early White Vienna, Purple Vienna Sept—Mar 70-80 24-30 3-5 1/2 - 1 Leeks American Flag Sept—Mar Up to 5 12-24 2-4 1/2 months Lettuce Crisphead: Great Lakes Butterhead: Ermosa,
[Show full text]
Uptown Dinner Menu
SUMMER DINNER MENU Signature 3 for 12 | 6 for 21 Served on a choice of Crostini Polenta Crisp, Zucchini or Focaccia Forest Mushroom Goat Cheese Marinated Tenderloin Truffle & Artichoke Caramelized Onion Citrus, Herbs & Olive Oil Manchego Marinated Shrimp Prosciutto Fig, Marcona Almond Meyer Lemon & Micro-Cilantro Olive, Ricotta & Walnut Burrata Smoked Salmon Tomato & Pesto Crème Fraîche & Caviar Sharing & Appetizer Croquette Tasting Trio of Prosciutto di Parma, Mushroom & Artichoke Croquettes with Truffle, Basil, and Pimenton Aioli. 15 Marinated Olives Cerignola, Royal Atlas, Gaeta, Kalamata Tipo, Alfonso, Sevillano. 5 Mosaic of Vegetables Golden Beets & Baby Carrot Carpaccio, Ricotta, Lemon Thyme, Micro Cilantro, Pistachio, Picholine Dressing. 15 Roasted Cauliflower Roasted Cauliflower topped with Pine Nuts & Garlic Emulsion. 14 Octopus Carpaccio Piquillo Pepper Purée, Heirloom Potatoes, Black Olive Dust, Pimenton Dressing. 18 Diver Scallops Pan Seared Diver Scallops with Caramelized Leek Purée, Citrus Sherry Vinaigrette. 21 Heirloom Tomato Gazpacho Grilled Shishito Peppers, Pickled Watermelon Rind, European Cucumbers and a little spice. 12 Burrata & Heirloom Tomato Watermelon, Gala Apple Dressing, Black Olive Dust, Pierre Poivre. 17 Beef Carpaccio* Grass-fed Beef with Spiced Tomato Compote, Parmesan, 18 Year Balsamic, Arbequina Oil. 19 Salmon Crudo* Scottish Salmon, Pomegranate, Grapefruit Segment, Pink Peppercorn, Citrus Dressing. 16 Hamachi Crudo* Preserved Orange, Basil Olive Oil. 18 Cheese Board Selection of Five Artisan Cheeses, F&O Tapenade, Fig Jam, Marcona Almonds, Mixed Olives, Toast. 24 Salad WITH GRILLED CHICKEN ADD 8, SALMON ADD 9, SCALLOPS ADD 11 OR SHRIMP SKEWER ADD 9 Shrimp & Salmon Salad Seared Scottish Salmon, Ayala Spiced Shrimp, Avocado, Marinated Fennel, Arugula, Heirloom Tomato, Citrus Dressing. 26 FIG & OLIVE Salad Manchego, Gorgonzola Dolce, Fig, Apple, Tomato, Olive, Scallion, Walnut.
[Show full text]
Cime Di Rapa” (Brassica Rapa Subsp
Pol. J. Food Nutr. Sci., 2020, Vol. 70, No. 4, pp. 0–0 On-line ISSN: 2083-6007 Print ISSN: 1230-0322 DOI: 10.31883/pjfns/126617 http://journal.pan.olsztyn.pl Original research article Food Quality and Functionality Section Nutritive Parameters and Antioxidant Quality of Minimally Processed “Cime di Rapa” (Brassica rapa subsp. sylvestris) Vary as Influenced by Genotype and Storage Time Donato Giannino1*# , Giulio Testone1# , Chiara Nicolodi1 , Lucia Giorgetti2 , Lorenza Bellani2,3 , Maria Gonnella4 , Marco Ciardi2 , Paolo Cappuccio5 , Stefano Moscatello6 , Alberto Battistelli6 , Vincenzo Longo2 1Institute for Biological Systems, National Research Council of Italy (CNR), via Salaria km 29, 300 – Moterotondo, Rome, Italy 2Institute of Agricultural Biology and Biotechnology, National Research Council of Italy (CNR), Unit of Pisa, via Moruzzi 2, Pisa, Italy 3Department of Life Sciences, University of Siena, via A. Moro, 2 – 53100 Siena, Italy 4Institute of Sciences of Food Production, National Research Council of Italy (CNR), Via Amendola, 122/O – 70126 Bari, Italy 5San Lidano Soc. Coop. Agr. a.r.l., Via Migliara 46 – Sezze Scalo, Latina, Italy 6Research Institute on Terrestrial Ecosystems (IRET), National Research Council of Italy (CNR) – Porano, Terni, Italy Key words: “cime di rapa” (broccoli-raab, rapini), dietary fibre, glycemic carbohydrates, antioxidant parameters, packaged product quality, hybrid and conventional genotypes In order to assess the quality and performance of bagged broccoli-raab, a recently marketed product, several nutritive parameters were determined in novel hybrid and conventional cultivars at pre- and post-packaging stages in the industrial environment. The characterization of shoots and com- posing organs at post-cut stage included contents of dietary fibre (DF), glycaemic carbohydrates (GC), antioxidant compounds (ACC) and capacity (AOC), which were determined by chromatographic methods and spectrophotometric assays.
[Show full text]
Non-Starchy Vegetables Fat-Burning Non-Starchy Vegetables
WEIGHT LOSS GUIDELINES NON-STARCHY VEGETABLES FAT-BURNING NON-STARCHY VEGETABLES Alfalfa sprouts Dill pickles Pepproncinis Artichoke Eggplant Portabello mushrooms Artichoke hearts Endive Purslane Arugula Escarole Radicchio Asparagus Fennel Radishes Avocado Garlic Rapini Baby bok choy Ginger Red cabbage Baby corn Green beans Romaine Bamboo shoots Green onions Rutabaga Bean sprouts Hearts of palm Sauerkraut Bell peppers (all) Herbs (thyme, parsley, Scallions Bok choy basil, cilantro, rosemary, Seaweed (all) dill, sage, mint, Broccoli Shallots lemongrass, wasabi) Broccolini Snap peas Horseradish Brussels sprouts Snow peas Hot peppers (all– as Cabbage (all) Spaghetti squash much as you can handle, Cactus leaf hot stuff!) Spinach Carrots, raw (cooked Iceberg lettuce Summer squash carrots are starchy) Italian beans Swiss chard Cauliflower Jalapeno peppers Tomatillos Celery Jicama Tomato Chayote Kale (all) Turnip greens Chicory Kimchi Turnips Chinese cabbage Kohlrabi Water chestnuts Collard greens Leeks Watercress Crookneck squash Lettuce(all) Wax beans Cucumber Mushrooms (all) Yard-long beans Cushaw squash Mustard greens Yellow squash Daikon radish Okra Zucchini Dandelion greens Olives Dark leafy greans (ALL Onions are your friends!) Weight Loss Coach: 1.800.273.1686 x4 WEIGHT LOSS GUIDELINES STARCHY VEGETABLES IT’S NOT THAT THESE VEGGIES ARE BAD FOR YOU. YOU’LL FIND SOME OF THEM IN OUR WONDERFUL VEGGIE BLENDS– IN PERFECT PORTIONS TO PROMOTE WEIGHT LOSS AND KEEP YOU SATISFIED. WE JUST RECOMMEND NOT ADDING ANY MORE OF THESE VEGGIES TO YOUR PROGRAM
[Show full text]
For Author's Personal
Journal of Nutritional Therapeutics, 2013, 2, 59-73 59 Use of Vitamins and their Derivates in the Treatment of Cutaneous Disorders Andrea Chiricozzi1,2,*, Maria Sole Chimenti3, Mauro Bavetta1, Graziella Babino1, Sergio Chimenti1 and Rosita Saraceno1 1Department of Dermatology, University of Rome Tor Vergata. Viale Oxford 81, 00133, Rome, Italy 2Laboratory for Investigative Dermatology, The Rockefeller University, 1230 York Avenue, Box 178, New York, New York 10065-6399, USA 3Department of Rheumatology, University of Rome Tor Vergata. Viale Oxford 81, 00133, Rome, Italy Abstract: Vitamins represent fundamental substrates for various physiologic functions occurring in human body. This review seeks to highlight their relevance in skin biology and to describe the cutaneous manifestations correlated with their deficiency. Keywords: Vitamin deficiency, psoriasis, vitamin A, vitamin B, vitamin C, skin physiology. INTRODUCTION receptors that act as transcription factors, which promote the physiologicUse effects on DNA transcription. The intake and the metabolism of nutrients in These receptors fall into two classes, the retinoic acid appropriate proportion provide the substrates receptor (RARs) and the retinoid x receptor (RXRs). necessary for physiologic functions. Derangements of Human skin expresses predominantly RAR- and RXR- this normal proportion and balance lead to disease [3-5]. states that can produce cutaneous manifestations with an involvement of multiple organs [1]. Because of the Vitamin A deficiency is the most common cause of importance of nutrients for cellular metabolism in a preventable childhood blindness. Xerophthalmia is variety of tissues, this review provides an overview on initially characterized by defective dark adaptation and vitamins and their role in cutaneous disorders. Personalnight blindness. Perpetuating vitamin A deficiency determinates xerosis, ulceration and perforation of the VITAMIN A cornea, prolapse of the iris, and, ultimately, blindness [6,7].
[Show full text]
AEGRO Brassica Case Study
AARHUS UNIVERSITY The AEGRO Brassica case study at the EU level Kell Kristiansen and Gitte K. Bjørn, Department of Horticulture, Aarhus University, Kirstinebjergvej 10, DK 5792 Aarslev, Denmark Kell.kristiansen@agrsci.dk pRÆSENTATION AARHUS UNIVERSITY Content Crop Brassica s The Brassica gene pool Wide hybridization Brassiceae phylogeny Target species Genetic reserves AARHUS UNIVERSITY Basic literature for the case study FitzJohn et al. 2007. Hybridisation within Brassica and allied genera: evaluation of potential for transgene escape. Euphytica 158: 209-230. Snogerup et al. 1990. Brassica sect. Brassica (Brassicaceae). I. Taxonomy and variation. Willdenowia 19: 271-365. Warwick & Sauder. 2005. Phylogeny of tribe Brassiceae (Brassicaceae) based on chloroplast restriction site polymorphisms and nuclear ribosomal internal transcribed spacer and chloroplast trn L intron sequences. Can. J. Bot. 83: 467-483. Warwick et al. 2009. Guide to Wild Germplasm. Brassica and allied crops (tribe Brassiceae, Brassicaceae) 3rd Ed. http://www.brassica.info/info/publications/guide-wild-germplasm.php AARHUS UNIVERSITY Crop Brassicas B. juncea Indian Mustard, Brown and leaf mustards, Sarepta Mustard B. napus Rapeseed, Canola, Rutabaga, Swede Turnip, Nabicol B. oleracea Kale, Cabbage, Broccoli, Cauliflower, Kai-lan, Brussels sprouts B. rapa Chinese cabbage, Turnip, Rapini, Komatsuna B. nigra Black Mustard B. carinata Abyssinian Mustard or Abyssinian Cabbage CWRIS: Euro+Med 14 Brassicas cultivated or wild collected ( cretica, hilarionis, incana, insularis, macrocarpa, montana, rupestris, tournefortii, villosa ) In E Asia Brassica s widely used as vegetables The triangle of U AARHUS UNIVERSITY Brassica rapa/campestris From www.plantsciences.ucdavis.edu AARHUS UNIVERSITY Worldwide production of Cabbage and other Brassica 70 × 10 6 Mt Cauliflower and Broccoli 18 × 10 6 Mt Mustard seeds 0.5 × 10 6 Mt Rape seed 58 × 10 6 Mt FAO 2008 AARHUSInterspecific hybrids Intergeneric hybrids UNIVERSITY B.
[Show full text]
Field Mustard (Brassica Rapa Var. Rapa) Plant Guide
v Natural Resources Conservation Service Plant Guide FIELD MUSTARD Brassica rapa L. var. rapa Plant Symbol = BRRAR Common Names: common mustard, wild mustard, wild turnip, forage turnip, wild rutabaga, birdsrape mustard, bird’s rape, rape mustard; Horticultural cultivars: turnip, summer turnip, seven- top turnip, rapini, broccoli raab, Italian kale; swede or white turnip (Ireland, Scotland, northern England) Scientific Names: Brassica rapa L. ssp. rapa, Brassica rapa L. var. campestris (L.) W.D.J. Koch, Brassica campestris L. ssp. rapifera (Metzger) Sinsk., Brassica campestris L. var. rapa (L.) Hartm., Brassica napus var. quadrivalvis (Hook. f. & Thomson) O. E. Schulz, Brassica quadrivalvis Hook. f. & Thomson, Caulanthus sulfureus Payson Description General: Field mustard is an upright winter annual or biennial that is a member of the mustard family (Brassicaceae). Plants exist as basal rosettes until flowering stems develop at maturity, usually in the second year. Plants grow 1 to 3 (or 4) ft tall from a sometimes fleshy, enlarged taproot, with a many-branched stem. The foliage is generally hairless and sometimes covered with a whitish film. Lower leaves can reach 12 inches long, have a large central lobe, and usually one to four pairs of smaller side lobes. Upper leaves are smaller, non-lobed, and have a pointed tip and widened, clasping base. The bright yellow Photo by George W. Williams, 2011, courtesy of Wildflowers in Santa flowers are clustered at stem tops and have four petals that are ¼ Barbara at http://sbwildflowers.wordpress.com. to ½ inch long. Plants flower from January to September, depending on climate and latitude, and are insect pollinated and self-incompatible.
[Show full text]
Broccoli Rabe with Roasted Garlic and Chilies
Portion size: 1/2 Cup CRUCIFEROUS Broccoli Rabe with Roasted Garlic and Chilies Yield: 8 2 lb Broccoli Rabe 1 gallon Boiling Water 2 each Minced Garlic Cloves 1 tsp Grated Lemon Peel 1/2 tsp Kosher Salt 1/2 tsp Ground Black Pepper 1 tbsp Olive Oil 1 tsp Crushed Red Pepper Bring water to a boil. Cook broccoli rabe in water for 3-5 minutes until tender and bright green. Drain well in a colander and set aside. In a large sauté pan, heat olive oil over medium heat. Add the garlic and the chili flakes and saute until golden brown then toss in the broccoli rabe. Season with salt and pepper and cook for 2-3 minutes, gently toss in the pan. The broccoli rabe should be tender when done. Toss with lemon zest and serve immediately. Chef’s Note: Also known as Rapini, broccoli rabe is popular in Italy and Portugal. The leaves, stem and buds are all edible. Replace salt with mashed anchovies sauteed with garlic for another layer of flavor. Calories (kcal) Protein (g) Carbohydrate (g) Total Fat (g) Cholesterol (mg) Sodium (mg) Sat Fat (g) Dietary Fiber (g) 32.3 2.3 2.4 2.1 0+ 170.4 0.3 2 Portion size: 1/2 Cup CRUCIFEROUS Broccoli Rabe with Roasted Garlic and Chilies Yield: 8 2 lb Broccoli Rabe 1 gallon Boiling Water 2 each Minced Garlic Cloves 1 tsp Grated Lemon Peel 1/2 tsp Kosher Salt 1/2 tsp Ground Black Pepper 1 tbsp Olive Oil 1 tsp Crushed Red Pepper Bring water to a boil.
[Show full text]
Dietary Protocol for Treating Age-Related Bone Loss by Laura Kelly
DIETARY PROTOCOL FOR TREATING AGE-RELATED BONE LOSS By Laura Kelly A capstone project presented in partial fulfillment of the requirements for the Doctor of Acupuncture and Oriental Medicine Degree Yo San University Los Angeles, California April 2016 1 Approval Signatures Page This Capstone Project has been reviewed and approved by: _________________________________________________________01/14/2016 Elisabeth Baum, Capstone Project Advisor Date __________________________________________________________01/31/2016 Don Lee, L.Ac., Specialty Chair Date ___________________________________________________________01/31/2016 Andrea Murchison, DAOM, L. Ac., Dean, Doctoral Program Date 2 TABLE OF CONTENTS Chapter One Introduction 3 Chapter Two Methods 10 Chapter Three Osteoporosis Worldwide 12 Chapter Four The Calcium Problem 19 Chapter Five American Dietary Deficiency 42 Chapter Six Systemic Factors 50 Chapter Seven Natural Antiresorptive Agents 55 Chapter Eight Conclusion 62 References 65 Appendix A Glossary of terms 74 Appendix B Internal Review Board Approval Letter 78 Appendix C Book Excerpt: Foods Highest in Necessary Nutrients 79 Appendix D Book Excerpt: Herbal Antiresorptives 82 Appendix E Book Excerpt: Testing 86 3 ABSTRACT Osteoporosis and subsequent worldwide fracture rates are steadily increasing due to aging populations combined with shifts in dietary paradigms. The US has arguably the highest fracture rate in the world, though in the land of plenty it is difficult to think that this could be due to dietary deficiency. Sales of supplements to prevent and treat osteoporosis such as calcium and more recently vitamin D, as standard recommendations of Western physicians, hovers near 1 billion dollars and very clearly is not stemming the tide of rising fracture rates. This investigation sets out to understand why, and to create a new dietary protocol to address the growing financial and emotional burden of osteoporotic fracture.
[Show full text]
Eeding Choose Organically Grown Apples Whenever Possible
WINOTIPS..... the foods that many aviculturists offer daily. However, they are one of the most pesticide-contaminated fruits, so eeding choose organically grown apples whenever possible. Nearly all apples, even those grown organically, are rou t e ock tinely sprayed with wax, so it is a good by Carolyn Swicegood idea to peel apples even though it Hollywood Beach, FL would be preferable to leave the peel ,, hat do you feed?" intact if the apples were untreated. It is Among aviculturists, thought that Granny Smith apples con the proper diet for tain the least pesticide residue of all parrots is a topic as controversial as conventionally-grown apples. politics! There are as many opinions on diet and nutrition as there are par Aloe - In Florida, there is an aviary Beans - High in fiber, beans are rot owners, and with good reason. of 200 rescued parrots where slices of beneficial to the health of parrots. Nutrition is the single most important fresh aloe are served on a regular Beans combined with brown rice cre factor in determining the health, vitali basis. Although these birds have come ate a complete protein because the ty and longevity of parrots. from a variety of circumstances with a amino acids, building blocks of pro Since no one really knows what large assortment of ailments, the tein, that are missing in beans are .sup foods are consumed by parrots "in the owner attributes their current lack of plied by the amino acids in brown rice. wild," our feeding regimens are based health problems in large part to the It is thought that this type of protein is on a combination of what we have healing effects of aloe.
[Show full text]