growing goji berry - Information Resources Health-Zone: Oct 11, 2008

Saturday, October 11, 2008

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goji berry tabletsFindings about Goji Berries

Tue, 29 May 2007 15:48:10 EDT
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Hunting the 'miracle' berry - Telegraph.co.uk

Fri, 19 Sep 2008 12:55:46 GMT

Telegraph.co.uk

Hunting the 'miracle' berry
Telegraph.co.uk, United Kingdom - Sep 19, 2008
Unlike goji berries, or that other equally fashionable fruit, açaí, the miracle berry makes no claim to be a super-food. Nor does it have much of a taste of ...

Berry healthy - Health 24

Fri, 03 Oct 2008 11:13:00 GMT
What’s in a berry? There’s a champion new berry that’s come to town, and in its plump little body it has 18 amino acids, essential dietary minerals, six vitamins, anti-ageing ...

goji berry tabletsFlavours of Western Greece

Across the strait from the Ionian island of Lefkada but seemingly worlds apart lies the western coast of the Greek mainland and, to the south, Messolonghi, where Lord Byron died. The coastal wetlands are home to dozens of natural marine fisheries-the magical, melancholy marshlands produce sizable harvests of sea food.

Further north along the coast, in Epirus, only locals know where to buy jars of exquisite sage honey from the Zaghorohoria. The same goes for the region's excellent game (including partridge and wild goat), river trout (cooked with a little butter), savoury pies made of myriad greens, cheeses and leeks, and provatina - female sheep of a certain age. The only food that is widely available to the culinary tourist is cheese. But luckily Epirus - with its mountain slopes and age-old traditions of husbandry-long ago elevated cheese-making to an art.

Messolonghi is known as a source of botargo, the sun-dried roe of the grey mullet, although exactly when or by whom such a rarefied treat was first produced remains a mystery. The name is Greek in origin, from avghotarahon, meaning 'egg pickle', but according to English classicist Andrew Dalby (Siren Feasts), botargo dates back to classical Byzantium. The first known mention of it is by the Byzantine physician Simeon Seth, who included it in an 11th - century survey of the dietary customs of his time. Botargo is known throughout the Mediterranean. With the exception of Venice, where the locals use tuna eggs, it is always made from the roe of the grey mullet because the eggs are compact and dense-they will not fall apart when salted. Each fresh egg sac weighs between 100 and 500 grammes, depending on the size of the fish. By the time they are dried, each weighs half that amount.

The Greek season for making botargo runs from late August to early October, when shoals of female grey mullet, swollen with eggs, try to move from the marshes back to the sea to spawn. A labyrinthine system of netted walls-ybaria in fishing jargon-deters them. They are trapped, slit and gutted, and the two long, soft egg sacs are lifted out. The roe ranges in colour from ivory to deep amber-the yellower the eggs, the more mature they are.

Once removed from the fish, the sacs are placed in coarse salt for a few hours, to 'tighten'. Then they are rinsed and left to dry on planks in screened outdoor cages for several days. Finally, to preserve and enhance their flavour, the dried sacs are dipped in beeswax.

Epirus is home to two of Greece's most famous cheese towns. Dodoni harbours the country's first and largest state-of-the-art feta factory, and the Averoff family, in an effort to help villagers preserve their shepherd's way of life, founded a modern cheese making facility near Metsovo. Metsovo's version of chevre does not resemble its French namesake, but it is made with goat's cheese and is equally rich and delicious. A hard, rich delicious cheese with a distinct peppery finish, it is also produced in Dodoni and sold in supermarkets around Greece.

Metsovone, a smoked cheese made with cow's as well as sheep's milk that closely resembles the Italian provolone, is eaten as a table cheese or fried as a delectable saghanaki. Metsovella is semi-hard and not unlike graviera. Like the Averoff 's pleasant, parmesan-style hard yellow cheese, it is produced in limited quantities and sold only in local shops.

While you visit the Greek Islands taste the Greek Products and learn Greek Recipes to cook to your friends when you go home. They will surely be impressed by your cooking skills and the taste of your dishes.