From: owner-ammf-digest@smoe.org (alt.music.moxy-fruvous digest) To: ammf-digest@smoe.org Subject: alt.music.moxy-fruvous digest V14 #14748 Reply-To: ammf@fruvous.com Sender: owner-ammf-digest@smoe.org Errors-To: owner-ammf-digest@smoe.org Precedence: bulk alt.music.moxy-fruvous digest Sunday, September 22 2024 Volume 14 : Number 14748 Today's Subjects: ----------------- All Edible and Medicinal Plants of North America ["Robert" Subject: All Edible and Medicinal Plants of North America All Edible and Medicinal Plants of North America http://titanlow.best/zjVCGVtxpyhDJYLbenQVd6smGBeRLXUpqKnt2Ow1-HpikQrqhg http://titanlow.best/5taSGqjDkB6dWA1BLOFVhDwckIMHYXaa-Vb6kR2XIuvV-CwDSg omes. There are at least three producer associations in the regions of Cidade Ocidental and LuziC"nia that produce Marmelada de Santa Luzia: the Association of Small Rural Producers of Mesquita and Cgua Quente (AssociaC'C#o dos Pequenos Produtores Rurais do Mesquita e Cgua Quente, APROMAQ), the Mesquita Quilombo Renovation Association (AssociaC'C#o Renovadora do Quilombo Mesquita, AREQUIM), and the Association of Small Rural Producers of Xavier (AssociaC'C#o dos Pequenos Produtores Rurais de Xavier). There are around 30 quince fruit producers and 10 marmelada producers between both organizations. Each marmelada producer has an annual production of 1,000 kilograms (2,200 pounds) on average. The recipe used to make Marmelada de Santa Luzia has been passed down through generations. The quince fruit that is used is a variety of Portuguese quince and is harvested when it ripens in January. The fruit is prepared by removing the hairs outside of the fruit with a cloth and removing its seeds. The fruit is then ground into a paste, run through a sieve to remove large solids, and then stirred with a wooden spoon in a copper pan with sugar syrup or sugar until reaching the desired consistency. The confection is then scooped into small wooden boxes that are also produced by the artisans, wherein they can be preserved for up to a year. The wood from local Samanea saman or Didymopanax macrocarpus trees are used as it does not influence the taste of the marmelada. In recent years, the artisanal production of Marmelada de Santa Luzia has decreased drastically due to competition with regional companies who industrialize the production of marmelada and import quince fruit from outside the region. Use The texture of Marmelada de Santa Luzia is similar to goiabada, but the flavor is not as sweet. Marmelada de Santa Luzia is typically eaten after meals as a dessert or enjoyed with local cheeses in the manner of Romeu e Julieta. Additionally, it can be eaten with requeijC#o, avocado, or mixed with milk in smoothies. According to one marmelada producer, it can also be eaten immed ------------------------------ End of alt.music.moxy-fruvous digest V14 #14748 ***********************************************