By Kelsey
What’s a Daffodil?
“Daffodil” is a common name for a number of flowering plant species (about 50) in the genus Narcissus. They’ve all got showy flowers, with 6 petals (well, technically they’re tepals, not petals), and the hallmark trumpet-shaped corona.
Narcissus… like the Greek myth?
Yeah! The myth goes: Narcissus was a young hunter from Thespiae in Boeotia, who was known for being a reeeeally good looking dude. He was the object of desire for many, but rejected all romantic advances, and fell in love with his own reflection in a pond. He stared at his reflection for the rest of his life, and when he died a flower bearing his name sprouted. Hence, Narcissus the flower! And the word “narcissist!”
So… Why do we call them daffodils?
Don’t know. The word seems to be derived from “asphodel”, an entirely different plant genus. Common names are confusing.
How long have daffodils been around on earth?
Current estimate is that the genus Narcissus has been around for about 23 million years!
Where do they grow natively?
Daffodils first sprouted in the Iberian peninsula and surrounding areas. Their native range spans throughout meadows and woods of Southern Europe and North Africa, and they have been widely naturalized in many regions including Asia, where they were introduced prior to the 10th century.
Do they have any cultural significations?
Absolutely! I mean, look at them! They were very well-known in ancient civilizations and were cultivated as far back as cultivation has been a thing. They have been used medicinally for millennia. They have a number of alkaloids which can be toxic, but as Paracelsus said, “only the dose makes the poison.” From these alkaloids, the Alzheimer’s drug galantamine was produced.
Their significations range broadly across cultures, from death to good fortune, and as symbols of spring (or if you’re lucky enough to live in California, of the middle of winter). Daffodils are the national flower of Wales and the symbol of many cancer charities as well.
Hopefully this answers some of the questions about daffodils you didn’t know you had! And, if you have time, please pick daffodils when you come to pick up your veggies! They are an immediate mood-booster when arranged in a vase on one’s table, perhaps with some flowering Rosemary thrown in there as well. Happy harvesting!
This Week’s Pick List:
Eggs
Takrima Leeks
Matador Shallots, Cipollini, Cortland Yellow, and Monastrell Red Onions
Tetsukabota, Gil’s Golden Acorn, Candystick and Zeppelin Delicata, Spaghetti Winter Squash
Pie Pita Pumpkins
Yellow Finn, Red, and Harvest Moon Potatoes
Yaya Carrots
Rhonda Beets
Mars Celeriac
Hablange Parsnips
Purple Top Turnips
Bora King Purple Daikon and Watermelon Radish
Kossack Kohlrabi
Ruby King Red, Primo and Murdoc Green Cabbage (Lots!!!!)
Calypso Celery
Dazzling Blue Kale
Ruby Red Chard
Parade Scallions
Solaris Fennel
Various chicories!
Tea Blends and Ground and Whole Chiles (Please bring your own containers!)
Saltonstall Olive Oil (Please bring your own jars!)
Revolution Bread (Friday only!)
Winter Vegetable Cobbler With Turmeric-Chile Biscuits, from food52.com
Vegetable Filling
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
4 cups diced winter squash (such as delicata, honeynut, butternut, or acorn)
3 cups diced parsnips
2 large sweet onions, diced
4 cloves garlic, minced
1 tablespoon jerk seasoning
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
1 cup dry white wine, chicken or vegetable broth, or water
1/2 cup chopped flat-leaf parsley laves
Turmeric-Chile Biscuits
2 cups (240 grams) flour
2 tablespoons (27 grams) sugar
1 teaspoon (4 grams) ground turmeric
1/2 teaspoon (2 grams) chile pepper
1 1/2 teaspoons (6 grams) baking powder
1/2 teaspoon (2 grams) baking soda
1/4 teaspoon (1 gram) fine sea salt
6 tablespoons (85 grams) cold unsalted butter, cut into ½-inch/1-centimeter cubes
1/2 cup (115 g) buttermilk or full-fat yogurt
1 large (56 grams) egg, at room temperature
Make the cobbler filling: In a 10 to 12 inch skillet, heat the olive oil and butter over medium heat. Add the squash and parsnips and cook, stirring frequently, until the vegetables are starting to soften, 8 to 10 minutes. Add the onion and sauté until translucent, 4 to 5 minutes more.
Add the garlic and jerk seasoning, stir well to combine, and cook until the mixture is fragrant, 1 minute more. Season with salt and pepper to taste.
Stir in the tomato paste and cook for 1 to 2 minutes, stirring constantly. Add the wine and bring to a simmer. Cook until the liquid reduces slightly—it should look stew-like. Turn off the heat and stir in the parsley.
Remove the skillet from the heat to cool slightly while you prepare the biscuit topping. Preheat the oven to 375°F/190°C with the oven rack in the center.
Make the biscuits: In a large bowl, whisk the flour, sugar, turmeric, and chile pepper to combine. Add the baking powder, baking soda, and salt and whisk to combine. Add the cold butter cubes, and toss with your hands so each cube is coated in flour.
Cut the butter into the flour using your hands or a pastry cutter until it is almost completely incorporated—the mixture should look a little like cornmeal.
In a liquid measuring cup, whisk the buttermilk (or yogurt) and egg to combine. Add this to the flour mixture and mix with a silicone spatula until the mixture is uniformly combined.
Use your hands or two spoons to dollop pieces of the dough all over the surface of the cooled cobbler. Transfer the skillet to the oven and bake until the biscuits are lightly browned, and the cobbler filling is bubbly, 30 to 40 minutes. Cool for 5 to 10 minutes before serving warm.