" The Butterfly"
Pavel Friedmann 4.6.1942
Pavel Friedmann 4.6.1942
The last, the very last,
So richly, brightly, dazzlingly yellow.
Perhaps if the sun's tears would sing
against a white stone…
Such, such a yellow
Is carried lightly ‘way up high.
It went away I'm sure because it wished to
kiss the world goodbye.
For seven weeks I've lived in here,
Penned up inside this ghetto
But I have found my people here.
The dandelions call to me
And the white chestnut candles in the court.
Only I never saw another butterfly.
That butterfly was the last one.
Butterflies don't live in here,
In the ghetto.
The poem is preserved in typewritten copy on thin paper in the collection of poetry by
Pavel Friedmann, which was donated to the National Jewish Museum during its
documentation campaign. It is dated June 4, 1942 in the left corner.
Pavel Friedmann was born January 7, 1921, in Prague and deported to Terezín, a Nazi Concentration Camp on
April 26, 1942. He died in Auschwitz on September 29, 1944.
- JUST BLOOMED TODAY
- GARDEN UPDATE
- WILD ABOUT MUSHROOMS
- FAUNA
- GARDEN GIGGLE
- GARDEN GAMES
- GARDEN GOODIES~SHARE OUR GARDEN RECIPE #009 MUSHROOM LETTUCE WRAPS
- FEEDBACK
JUST BLOOMED TODAY
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| Freesia |
GARDEN UPDATE
Warm and wonderful today, reaching to 70F. Everything needed water after all that wind! Not only are the locust trees in bloom, the Texas Umbrella tree is, too and the scents are almost overpoweringly heavenly!
Added five new chicks to our brood. Update on L'Oreal and Maybelline: L'Oreal is now pretty much cured. We used antibiotics and twice daily physical therapy. She walks with a very slight limp and she can RUN! She no longer uses her wing to stand up. Lil' Maybelline is growing as well. We put the new chicks in with them, that'll keep them moving!
WILD ABOUT MUSHROOMS
I had the distinct pleasure of taking a mushroom class from professional chef Malissa Grinnais, who owns and operates Dining In Style professional culinary services.
Malissa is uber-qualified! She is a premier member of the United States Personal Chef Association, a certified Culinary Inspirations Instructor, is ServSafe certified and adheres to the USPCA's Code of Ethics. I will be taking more classes from her which I will share with you.
Today's class was all about mushrooms and healthy eating. Did you know that a cup of mushrooms only has 15 calories? A portobello mushroom 22 calories? So, how do you know which mushroom to use? Here's just a few facts to get you started.
NEVER use mushrooms found in the wild! They could easily be their close cousin, the poisonous toadstool! The commercially available mushroom are all grown under controlled and sterile conditions. For purposes of this article we will be concentrating on the edible mushrooms, NOT the kind Alice ate to become TALL!
SHIITAKE: An edible mushroom native to East Asia, this mushroom is also known as the 'black forest mushroom'. Fresh and dried shiitake have many uses in the cuisines of East Asia. In Chinese cuisine they are often sauteed in vegetarian dishes; In Japan, they are served in miso soup, and also as an ingredient in many steamed and simmered dishes. In Thailand, they may be served either fried or steamed.
CRIMINI -Closely related to the common white button mushroom, brown crimini mushrooms are full of flavor and excellent for your immune system.
PORTOBELLO: Ah, tricky devil! A brown crimini mushroom which reaches 4-6" is now called a Portobello! The longer you cook this mushroom the meatier it gets. Has many uses. Some people use it whole as a substitute for a hamburger bun when making a burger.
BUTTON : A white mushroom with a button cap, it is the most common mushroom found in grocery stores. It is cultivated by mushroom farmers to the tune of $800 million each year, during which the average American consumes 2.2 pounds of mushrooms!
OYSTER: A common edible mushroom first cultivated in Germany as a subsistence measure during World War 1 and is now grown commercially around the world for food.
NEVER use mushrooms found in the wild! They could easily be their close cousin, the poisonous toadstool! The commercially available mushroom are all grown under controlled and sterile conditions. For purposes of this article we will be concentrating on the edible mushrooms, NOT the kind Alice ate to become TALL!
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| Shiitake |
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| Crimini |
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| Portobello |
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| Button Mushroom |
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| Oyster Mushroom |
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| Enoki |
ENOKI: This mushroom is available fresh or canned, traditionally used for soups but can also be used for salads and other dishes. They have a crisp texture and can be refrigerated for about one week
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| Chanterelles |
CHANTERELLES: An orange or yellow, meaty and funnel-shaped mushroom. It has a fruity smell and a mildly peppery taste. They are relatively high in Vitamin C, very high in potassium and among the richest sources of Vitamin D known.
My best advice is to take a taste test! Many stores offer smaller bottles of different types of mushrooms, some even a sampling of various kinds. Try them out and see which ones you like. Don't miss Malissa's recipe in our Garden Goodies section below!
GARDEN GIGGLE
FAUNA
Serves 4.
You will need:
FOR THE SAUCE:
(2) T soy sauce
(1) T red wine vinegar or other vinegar
(1) T red wine or dry sherry
(1 1/2) tsp sugar
(1) tsp freshly ground pepper
(1) tsp cornstarch
FOR THE FILLING:
\(4) cups of assorted mushrooms
(2) T vegetable oil
(1) cup celery stalks, strings removed finely diced
(4) scallions, white and green parts, trimmed and minced (3/4 cup)
(1) cup carrots, peeled and finely diced
(2) oz FIRM tofu, finely diced( or chicken can be substituted)
(1) tsp sesame oil*(optional for flavoring. It adds 120 calories)
(2-3) T of lightly toasted pine nuts
TO SERVE:
(8-12) whole Bibb, Boston or Iceberg Lettuce Leaves
Hoisin Sauce
The How-To:
FOR THE SAUCE: In a small bowl, whisk together the soy sauce, vinegar, wine, sugar and pepper. In another small bowl stir together cornstarch with 1 tablespoon water. Set bowls aside.
FOR THE FILLING: Finely dice mushrooms, which should be about 1 1/2 cups. Place a large wok over high heat and add oil. When oil is hot, add mushrooms, celery, carrots and scallions. Stir-fry until celery and carrots are crisp-tender, about 45 seconds. Add soy-sauce mixture and stir for 20 seconds. Add cornstarch mixture and stir until thickened, about 30 seconds.
Add tofu and toss gently, being careful not to break up tofu. Add sesame oil and toss again. Transfer to a serving bowl and sprinkle with pine nuts.
TO SERVE: Place bowl of mushroom filling alongside a platter of lettuce leaves and a small bowl of hoisin sauce. Spread about 1/4 tsp hoisin sauce in center of each lettuce leaf and add 2 Tablespoons of mushroom mixture. Roll up leaf and eat like a taco!
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