Walking by a display of vegetables in the farmers' market, most of us glance at the bin, the price and our shopping lists, perhaps sneaking in a squeeze or poke, and move on. Contributor Anthony Boutard of Ayers Creek Farm begs us to pause and appreciate the unique story that each one has to tell.
"Ecce Edwardus Ursus scalis nunc tump-tump-tump occipite gradus pulsante post Christophorum Robinum descendens."
And so begins the story of Winnie-the-Pooh in the tongue of Virgil and Ovid, as translated by Alexander Lenard (E.P. Dutton 1960) in his Winnie Ille Pu. As hard as it is to imagine anything but a living, vital language telling the tale of a stuffed bear, the faithful were challenged when Vatican II recommended delivering the Mass in the vernacular instead of Latin just five years after its publication. With Latin on the verge of dying, solace was found in the fact that new plant species were still described in Latin. That final bastion of life for the ancient language is now under siege, with some taxonomists proposing the use of English for botanical descriptions.
The language of the Mass must deal with love and hate, suffering and bliss, betrayal and redemption. Consequently its Latin is heavily salted with words derived from Greek, a language that handles those subjects well. Latin is the language of laws and strategy. In that respect, it is a fine language for the sciences. Botanical Latin is descriptive and of the present tense. Little need to worry about verbs anyway as the specimen is dry and taped to a herbarium sheet. Nonetheless, the naming of organisms can get a bit litigious. In a form of scientific primogeniture, the person who first publishes an account correctly describing and naming a plant prevails, no matter how wonderful, familiar, pertinent or worthy subsequent names are. So there is a breed of scientists who make it their life's work to shake up the existing order.
Jean-Baptiste Pierre Antoine de Monet, Chevalier de Lamarck.
Such is the case of the tomatillo. The great French scientist, Jean-Baptiste Pierre Antoine de Monet, Chevalier de Lamarck published a description of the plant, naming it Physalis pennsylvanica. His Portuguese contemporary, Félix de Avelar Brotero, gave it the name Physalis ixocarpa at approximately the same time. Both names have been used over time, but Brotero was a nose too late in the opinion of the modern publications department. So this lovely fruit, essential to Central American cooking and largely ignored in the Northeastern United States, is named after a state where it has no substantive connection. With such a fancy name, you would think the Chevalier would have been a bit more creative. An essential part of Mexican cooking is stuck with the name of the cheesesteak's home.
Brotero's epithet, ixocarpa, on the other hand, is an intriguing fusion of Greek and Latin. Most cookbook authors and gardeners dully repeat that it means "sticky fruit" without further inquiry. In Latin, carpa means fruit, that's true. The ixo is a bit more of a puzzle. In neither Latin nor Greek does it correspond to the word "sticky." In fact, the letter x is not a Roman letter per se; it is a number. In our alphabet, it can represent one of two Greek letters, xi or chi. Brotero's x works both ways.
Using the Greek character xi, it is the prefix to a complex of words referring to birdlime. This sticky substance was rendered from the bark of holly or the berries of mistletoe and smeared on the branch of trees where birds roosted. They were then captured by the likes of Mozart's bird catcher, Papageno, and sold for food or ornament. The name comes obliquely to sticky, but arrives well.
The desiccated husk forms a basket to hold the seeds.
If we treat it as the character chi instead, the word is a prefix to a complex of words referring to fish, notably dried fish skin, or a basket for carrying fish or trapping fish. The husk is certainly reminiscent of dried fish skin, and when the soft tissue of the husk and fruit rot away, leaving just the vascular tissue, it forms a basket containing the seeds that look just like so many fish in a carrying basket or fish trap. The wind blows these little baskets around the farm and, as they roll about, the seeds drop out bit by bit.
The husk develops from the base of the sepals. When the flower is pollinated, the yellow petals fall off and a special growth tissue, or meristem, at the base of the sepals starts to grow. It keeps pace with the developing fruit inside until just before ripening. The ripe fruit tears through the husk, at which point it is ripe. Zenón refers to it as taking its shirt off, and that is when they are best harvested. If they fall to the ground, they are deemed ripe as well. As he puts it, the fruit is essentially sharp-flavored, but it should have a distinct sweetness alongside the acidity.
Having tried the Brand X tomatillos and being fundamentally New Englanders, we were leery of the fruit initially. With staff's expert guidance, we now feel comfortable with tomatillos. For sauces, we use tomatillos both raw and cooked. They are a basic ingredient in a pozole verde, and we roast them with other vegetables. Staff have a strong preference for the purple types which are more flavorful. That's helped assuage our leeriness as well. They also taught us to keep the fruits in a dry place, where they will last in good shape until March. In fact, purple fruits that last until March are the two primary selection criteria for seed production.
Both born in 1744, Lamarck and Brotero contributed a great deal to science. Lamarck is worth a special note because he was one of the earliest scientists to question the immutability of species, and suggest that organisms could change over time, a process later called evolution. His proposed mechanism was mocked and ultimately dismissed in favor of Darwin's theory of natural selection. As we understand the evolutionary process better, Lamarck's ideas have gained greater respect. Nonetheless, he will still have the albatross of naming a great Mexican fruit after the American cheesesteak capitol hanging around his neck.
Photos by Anthony Boutard.
Photos by Anthony Boutard.
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