Senescence
"It is sad to grow old but nice to ripen."
~ Brigitte Bardot
The word senescence is first defined by Merriam-Webster's dictionary as the process of growing old. The second definition refers to the aging of plants, which is known as leaf senescence.
A 2004 article published by the journal Genome Biology states that although senescence, aging and death in plants used to be thought of as passive, negative processes of decline and deterioration, newer research has revealed that leaf senescence is actually a dynamic, complex and very active part of the life cycle of plants.
Plants start out green. The chlorophyll content in plants is what gives them that green color. The main visual indicator of leaf senescence is the yellowing of those green leaves as the chlorophyll within them breaks down. This breakdown of the chlorophyll content in leaves results in the gorgeous reds, yellows and oranges that characterize the autumn season.
Previously, no one knew what happened to the chlorophyll during this process. However, Australian researchers at the University of Innsbruck have recently discovered that as fruits ripen and lose their chlorophyll content this chlorophyll is replaced by something called NCCs (nonfluorescing chlorophyll catabolytes). NCCs are powerful antioxidants which protect the plant from cellular damage and offer the same protections to us when we consume their fruit. The aging plant becomes more nutritionally valuable to us.
Anyone who's ever tasted a perfectly ripe peach, berry or cantaloupe can attest to the contribution that senescence also makes to the flavor of mature plants. Ripe equals delicious, complex and interesting.
I wonder if the plants themselves know how the aging process is actually one that adds beauty, flavor and nutritional value, or do they see themselves as simply growing older? If they could, would oranges get chlorophyll injections to prolong that "younger looking" green skin?
I am enjoying ripening. Life is exponentially more interesting. I feel more vibrant, more alive, more sensual and more comfortable with myself than I did even five years ago. Like a tomato that has seen its flesh go from green and hard to a bright, intense and beautiful red, my surface may be be softer, with a few more imperfections, but my flavor is more complex and I have much more to offer the world. I wouldn't go back a day.
~~~~~~~~~
Fig season is here and the stores and backyards are full of ripe fruit. Make Fresh Fig Bread with Marcona Almond Streusel and Mascarpone Honey Cream to celebrate the bounty of the season.
Fresh Fig Bread with Marcona Almond Streusel and Mascarpone Honey Cream
Figs go well with salty foods and Spanish Marcona almonds are the perfect compliment. Mascarpone is an Italian cheese that is similar to cream cheese. The mascarpone cream is an optional, but delicious compliment to the fig bread. You can find Marcona almonds at both Trader Joe's and Whole Foods, or at specialty stores. Mascarpone cheese can be found in the deli section at most grocery stores.
Streusel:
1/2 cup Marcona almonds, roughly chopped*
1/4 cup all-purpose flour
1/4 cup turbinado sugar
2 tablespoons butter, softened
1/2 teaspoon ground cinnamon
1/4 teaspoon ginger root powder
1/8 teaspoon ground nutmeg
*Grind almonds in a mortar and pestle or with a rolling pin
Fresh Fig Bread:
1 tablespoon Balsamic vinegar
2 tablespoons water
About 8 to 10 fresh, ripe figs
1 large organic egg
1 cup organic brown sugar
1/2 cup high quality extra virgin olive oil
2 cups all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Mascarpone Honey Cream:
2 tablespoons organic honey
8 oz mascarpone cheese, softened to room temperature
Make Fig Puree:
Wash and dry figs, remove stems and puree unpeeled in a blender with the balsamic vinegar and the water. You will need 1 cup of fig puree to make the recipe**.
Make Marcona Almond Streusel:
In a small bowl, mix streusel ingredients with a small fork or your fingers and set aside.
Preheat oven to 350° Place rack in center of oven.
Butter the bottom and halfway up the sides of a 9" round cake pan. Set aside.
In a medium mixing bowl, beat egg, add sugar and continue to beat until creamy and lightened in color. Add olive oil and 1 cup of fig puree. Continue to beat until thoroughly mixed.
In another larger bowl, combine flour, baking soda, salt, cinnamon and nutmeg.
Mix wet and dry ingredients together until just combined (mix thoroughly but do not overbeat).
Pour into prepared baking pan and smooth out surface evenly with a spatula. Sprinkle streusel on top of batter so that top is covered evenly.
Bake 35 to 45 minutes, or until toothpick inserted in center comes out clean. Cool in the pan on a wire rack.
Meanwhile, make Mascarpone Honey Cream:
In a small bowl, thoroughly combine mascarpone cheese and honey using an electric mixer on low speed.
To serve:
Serve each slice of Fig Bread with a dollop of the Mascarpone Honey Cream.
**If you have any leftover fig puree, you can use it to flavor yogurt, smoothies or as a sauce for poultry.
Makes 12 servings
Along with wine, as ourselves, beauty and refinement comes with age... brilliant Gina!
Reply to this
Thank you Les! Did your daughter ever try the pickle recipe from Weekend Warriors? Pickles must be better with age too, 'cause I still have a few left in the jar and they are super good right now.
Reply to this
We are going to try making them at Thanksgiving when we have a bit more time to connect & do the "preserving" thing at that time! But I know what you mean about aged pickles! I have it bookmarked until then! ?;oP"""
Reply to this
Loved the orange comment! I have an orange tree and they are all green right now. I can't wait until they ripen! Made me see my own ripening in a whole new light, thanks!
Reply to this