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In its heyday, quince was once referred to as the “golden apple” of the ancients. It stood for love and happiness. There was a time, too, when it was a fixture of backyard gardens everywhere. That’s an awful lot for one fruit.
According to the New York Times, this once-esteemed pome is on its way to wrongful neglect. The article interviews horticulturists and quince farmers in search of a reason for the increasing disregard, conjecturing - perhaps a bit dramatically - that quince might not be around today if it weren’t for attention from these off-beat growers.
Maybe they aren’t likely to become a figment of plant history anytime soon, but at the very least, it can't hurt to restore them to your cooking radar. Local Roots has a few ideas for you, including a recipe for Iranian Quince Stew from our very own Nozlee Samadzadeh. (Not that we’re biased, or anything.)
In Praise of the Misunderstood Quince from NY Times
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What to eat and listen to tonight.
We've got the summer blues.
Our latest #f52contest: back-pocket baking.
Have a ball (jar).