O Say Can You See?

Listening to nature

Growing up in Detroit in the 1950s and 1960s I can recall the many lovely tall elm trees shading the streets and sheltering the numerous birds and squirrels in our neighborhood. I also vividly remember the efforts used by the city government to protect the elms and other vegetation from diseases caused by foreign insects.

A government official would drive through the neighborhood with a loudspeaker warning people to close their windows. Following him was a truck laden with chemicals going up one side of the street and down the other spraying the trees with a foggy mist of insecticide. Occasionally and without warning we would also see low flying planes spreading chemicals throughout the area. My parents insisted we stay indoors during the spraying and I wondered, “If it wasn’t safe for us to be outside, what was happening to the birds and animals that lived in the trees? Were they being poisoned along with the insects?"

Years later as an adult I read the book Silent Spring by the biologist Rachel Carson and learned that indeed some birds and animals, including a few domestic pets, were harmed from the widespread use of these pesticides.

Author and aquatic biologist Rachel Carson in 1944

September 27, 2012 marks the 50th anniversary of the publication of the complete edition of Silent Spring, a book that generated both concern and controversy over the indiscriminate use of synthetic chemical pesticides.

Rachel Carson grew up intending to be a
writer but her love of nature and the influence of a favorite science professor led her to graduate school at Johns Hopkins University and an advanced degree in biology. In the early part of the 20th century it was unusual and difficult for a young woman to pursue a career in the predominantly male field of science. Carson’s determination and excellent writing skills helped her acquire a position at the US Bureau of Fisheries, now the US Fish and Wildlife Service, where she spent 15 years as a government biologist researching and gathering material on marine life for the agency’s pamphlets and publications. As the sole supporter of her family, she also wrote nature essays and articles for periodicals such as Harpers and Atlantic Monthly to supplement her income. The popularity of these articles eventually led to the publication of bestselling books.

Carson’s final book Silent Spring, published in 1962, was the result of years of research and conversations with other scientists regarding the development and use of synthetic pesticides and DDT(dichlorodiphenyltrichloroethane) in particular. She was concerned not only with their immediate effects but with the long term ecological consequences of the chemicals. Although they provided a valuable method of eradicating pests, Carson was convinced that the misuse of these poisonous chemicals was dangerous and detrimental to the balance of nature.

A best seller and Book-of-the-Month Club selection, Silent Spring had a powerful impact on the American public and initiated a greater interest and responsibility for protecting the environment. Although makers and users of these chemicals spoke out against the book and Carson’s research, a study by the Presidential Science Advisory Committee in 1963 supported her findings that pesticides were being misused. New Federal laws and regulations were put in place to limit and in some cases ban the use of these toxic chemicals.

 

Clean air poster, 1969

Although much has changed in the fifty years since Silent Spring was published we must never forget its message. If we don’t strive to balance the needs of people and nature, someday we may truly have a “silent spring.”

Patricia Mansfield is an Associate Curator in the Division of Political History at the Smithsonian’s National Museum of American History.

The tomatillo (tohm-ah-TEE-oh)

Editor’s note: The Smithsonian’s kickoff celebration of Hispanic Heritage Month takes place on September 15, 2012 here at the museum. Since it will focus on Central American traditions, including music, dance, and food demonstrations, Horticulturist Joe Brunetti introduces the tomatillo, a favorite in Mexican and Guatemalan cooking. Our chef’s Chicken and Tomatillo Tortilla Soup will be on the menu at our Stars & Stripes Cafe sometime during Hispanic Heritage Month.

“What is a tomatillo?” “What sort of recipes use tomatillos?” “What do they taste like?” These are just a few of the questions I get asked when I show visitors the tomatillos growing in the Victory Garden at the National Museum of American History.

Right now in the Victory Garden grows a tomatillo that demands attention. Instead of the familiar green, this variety’s fruit and husks are tinted midnight purple.

Simply put, tomatillos (Physalis ixocarpa) are small fruits ensconced in a papery husk. These beauties belong to the nightshade family—yes, the same nightshade family that contains the usual scene-stealers, tomatoes, potatoes, eggplants, tobacco and even petunias. The tomatillo is like the distant cousin that doesn’t make it to the family get-togethers, and it’s high time you two got to know each other.

Tomatillos are a summer annual originating from Mesoamerica and therefore grow best under similar conditions as a tomato plant. In the spring, when the danger of frost is no longer at hand, plant tomatillos in full sun and in rich organic soil. Provide a supporting structure like a tomato cage as it grows. A ripe tomatillo looks and feels much like an un-ripened tomato—typically firm, with a green and/or yellow hue. They vary in size from one inch in diameter to plum-sized. You want to harvest your tomatillos when the husk has not browned and the fruit is still firm to the touch.

Speaking of the husk (which most people associate with corn), it is botanically known as the calyx. Think of it as a paper-like shield protecting your produce from ravenous varmints. Thank you, calyx! When this shell is peeled off of the tomatillo, a sticky resin is left on the skin, but it washes off easily.

The taste of a tomatillo combines the heartiness of a tomato with the citrus zing of a lime. It is sure to get your taste buds dancing. The texture is like an under-ripe, spongy tomato. Trust me, it’s cool.

Tomatillos have been cultivated for millennia and were a staple food in ancient Mayan and Aztec communities. In fact, the Aztecs are credited with domesticating the tomatillo. To this day, this peculiar fruit is a constant component of the Mexican and Guatemalan diet. Traditionally tomatillos are combined with chili peppers to make sauces, with the coolness of the tomatillo balancing out the hot flavor of the pepper.

Have you eaten salsa verde (green sauce)? Well then, you’ve probably eaten tomatillos since they are typically the main ingredient in salsa verde. Other uses for the tomatillo include chopping them and adding them to salads and salsas, or pureeing them into gazpacho and guacamole. Less commonly, but still worth mentioning, tomatillos are used to flavor rice and tenderize red meats.

Joe Brunetti is a Smithsonian Gardens Horticulturist at the National Museum of American History. He has also blogged about the spicy and colorful fish pepper.

Editor’s note: Enjoy this recipe for Chicken and Tomatillo Tortilla Soup, provided Chef William Bednar. If you’d like to try a tomatillo soup with ground bison instead of chicken, check out this recipe courtesy of The Bare Midriff.

Chicken and Tomatillo Tortilla Soup
About ten servings

2.5 cup onion small dice
1 cup carrot small dice
1 cup celery small dice
0.25 cup garlic minced
0.25 cup olive oil
2.5 quart chicken stock
1 quart tomatillo hulled and quartered
2 cup roasted peppers (red/green/yellow deseeded and cut into strips
0.25 cup roated Jalapeno deseeded and minced
0.5 pound corn tortillas rough chopped
0.5 bunch cilantro chopped
2 each limes juice of
1 Tablespoon chili powder
2 teaspoon cumin
2 each bay leaf
2 teaspoon thyme
ToTaste Kosher Salt and Black Pepper
2 pound Grilled or Roasted Chicken cut into 1 inch strips
4 each corn tortillas cut into thin strips and deep fried for garnish
10 teaspoon sour cream for garnish
10 sprigs cilantro for garnish

Directions:
In heavy bottom stock pot add oil. Over medium heat saute the mirepoix (carrots, celery and onions) and tomatillos until onions are transparent. Add garlic and cook until aromatic.

Add stock and bring to boil. Reduce heat and add the tortillas, chili powder, cumin, thyme, bay leaf, and jalapeno. Simmer until the tortillas break down, then add the peppers and chicken. Season with salt and pepper, lime, and cilantro.

For garnish, place soup in bowls and top with sour cream, tortilla strips, and cilantro sprig.

From the Victory Garden: American history told through squash

As a natively grown vegetable cultivated by the Wampanoag Indians, squash holds a special place in American history. Today, squash are most commonly known as those green or yellow vegetables vaguely resembling cucumbers, or the uniquely shaped gourds that pop up around Halloween. But there are dozens of squash varieties, ranging in shape, size, and color.

A large orange squash known as the “Cinderella pumpkin."

The Victory Garden is growing five varieties of heirloom squash (cultivated prior to 1950), all of which have a different story to tell about American history.

In North America, squash are loosely grouped into summer or winter varieties, depending on when they are harvested. Both are summer crops but summer squash are harvested immature, when their rinds are still tender and edible, whereas winter squash are allowed to mature into the fall, resulting in fruits with fully developed seeds and tough rinds.

A summer squash, the Yellow Crookneck.

Squash have a long relationship with human civilization, with seeds dating back 12,000 years ago found in Ecuadorian caves. In the Americas, squash was one of three primary crops, the other two being maize and beans. Known as the “Three Sisters” by the Iroquois, these crops worked symbiotically. The corn provided a growing structure for the climbing beans and the bean vines better rooted the corn to ground so the stalks were not as easily blown over or washed out. The beans fixed nitrogen in the soil to fertilize the corn and squash, especially since corn uses a lot of nitrates out of the soil. The squash vines acted as living mulch to shade out weed plants and retain moisture in the soil, while the prickly stems deterred pests from “helping” with the harvest. When the three crops were eaten together, they provided a nutritional balance of carbohydrates, protein, healthy fats, and vitamins. Winter squash were an especially important crop for the Wampanoag Indians in New England because they could be stored through the winter. The word squash comes from a Coastal Algonquin language.

An immature Cinderella pumpkin. When the rind/skin is young it has a yellowish color, maturing to orange, and aging to an orange red.

Two of the squash varieties growing in the Victory Garden are described below:

‘White Scallop’ Summer Squash
The White Scallop squash is a Native American heirloom, grown by Indians in the Northeast for hundreds of years. Around 1700 it was introduced to Europe where it gained popularity. Also known as the Pattypan squash, it is known for its small, round, shallow shape with scalloped edges. It comes in white, green, and yellow varieties, and tends to be harvested when it is no more than three inches in diameter. It is very tender, and often served with its flesh scooped out, mixed with flavorings, and reinserted prior to being served. White Scallop squash can also be sliced, breaded and fried, or pickled as is done in Polish cuisine.

‘Long Island Cheese’ Winter Squash
Believed to be one of the oldest domesticated squash varieties selected for food, this squash was especially famous in the 1800s through the first half of the 20th century for making pumpkin pies. Named because it resembles a flattened cheese wheel, it looks similar to a pale pumpkin. Its flesh is smooth and sweet, and lacks the stringiness found in many squashes, making it excellent for baking. Known today as a Long Island, NY heirloom, those who lived in the area in the 1940s and 1950s remember buying these beautiful pumpkins at farm stands in the fall. By the late 1960s, however, the variety started to disappear from seed catalogues, inspiring some to save the seeds and keep this squash around. Today, many Long Island farm stands once again showcase this heirloom.

Sarah Dickert is a Smithsonian Gardens Intern with the National Museum of American History.

 

Lettuce delight you

Something chartreuse and wonderful caught my eye as I approached the museum’s Constitution Avenue entrance last week. I recognized it, but was surprised to see it there. While the team from Smithsonian Gardens always does a fabulous job with our landscaping, this time they really thought outside of the flower box—and planted lettuce! I spoke with Horticulturist Joe Brunetti and his intern Sarah Dickert to find out what inspired this digression.

First three rows: Australian Yellowleaf (chartreuse), Red Velvet, Pablo. 

If you could see it, you might think the only reason for lettuce in the flower beds is that it is colorful and beautiful. Lettuce can be as diverse as flowers. This crop has four types of lettuce. The vibrant colors, leaf forms and textures of these lettuces complement and play off each other. There is Australian yellow leaf, an heirloom loose leaf variety. Speckled troutback forellenschluss is an Austrian heirloom romaine variety. The red velvet is a loose leaf and Pablo is a loose head similar to Boston lettuce.

 

Red Velvet, Australian Yellowleaf, Forellenschluss (AKA speckled trout back)

Joe and his team thought that sowing lettuce on the “front lawn” would be a great advertisement for our Victory Garden, which is planted in the courtyard outside the Stars and Stripes Cafe. They also wanted to spread the concept of “edible ornamentals,” and show visitors how a garden can be beautiful, delicious, and nutritious all at the same time. What is the reaction so far? “Visitors love it and are very curious and interested,” says Joe. One called it a “big salad bowl.” Others are rather incredulous, and wonder if it really is edible. They are snapping lots of photos. (And I know they look tempting but please don’t pick the plants.)

Pansy ‘Matrix Midnight Glow’, Pablo, and Red Velvet lettuce.

Joe hopes that the lettuce lasts through the first mild frost. It is not as hardy as the pansies that are usually planted at this time of year, so his team has added signs and roping to keep pedestrians out of the beds. With some luck the lettuce will grow strong until it is covered by snow. Then it will be just a few months until 2,500 tulip bulbs start to peak through and brighten our museum entrance again.

What’s growing in your garden?

Kathy Sklar is Manager of the Business Program with the Office of Management and Museum Services at the Smithsonian’s National Museum of American History.

Spring in the gardens: Rosemary and potatoes

Spring is finally here, when gardeners start looking from their kitchens to their gardens to see what they can contribute to the grill this year. In the Heirloom Garden of the National Museum of American History, the rosemary is blooming profusely with delicate blue flowers nestled into fragrant trailing stems. This prostrate rosemary seems to just be waiting for grilling season and the potatoes we’re starting to plant in the Victory Garden.

Did you know? Potatoes are part of our edible heritage from the Americas, originating in Peru, where hundreds of early varieties are still grown. Once thought by Europeans to be poisonous because they are in the nightshade family, potatoes are now the fourth most important crop in the world, according to the United Nations. However, the tubers can make some people sick if they become green after being exposed to too much light.

The potatoes we are planting this year are said to stem from the 1700s, when Spanish ships may have taken them up the western coast from South America to the Makah Indians of the Northwest coastal area of Neah Bay, Washington.  Solanum tuberosum subsp. andigenum ‘Ozette Fingerling’ is a long, irregular potato with yellowish skin and flesh.

We received an order of these golden potatoes in a box this spring and kept them in a dark and cool location. Then we sliced them into two or three pieces, each with at least two or three eyes. We allowed them to sit for a few days, then lightly buried the pieces in a garden furrow or hole, leaving most of the soil to the side. As the plants shoot up, we will continue to add the extra soil around the stems to get more layers of tubers. Baby potatoes will be ready to dig up and grill in midsummer.

Grilling Time! A Recipe for Rosemary Potatoes
Toss diced grilled potatoes with olive oil and fresh rosemary and a dash of salt and pepper for a great side dish for any grilled meats. Use fresh rosemary in your potato salads throughout the summer, or add it to a barbeque rub for your next outdoor get-together.

Erin Clark is a horticulturist at Smithsonian Gardens.