5 heirloom foods that farmers want to bring back from obscurity

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5 heirloom foods that farmers want to bring back from obscurity
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These old delicacies are making a comeback and bringing back bygone tastes.

Lest one forget the silky voice of Nat King Cole, chestnuts are delicious. Even unroasted with no open fire in sight, the American variety are a treat, full of fiber and vitamin C, with a rich, sweet flavor thanks to their fat content—higher than the chestnuts from some East Asian countries.

According to Craddock, who teaches biology, mycology, and dendrology at the University of Tennessee at Chattanooga, many scholars consider the American chestnut functionally extinct. The blight doesn’t kill roots, so trunks can sprout back. But these plants—around 400 million of which still survive—are shrubby, and the sickness attacks when they grow. They don’t flower often enough to propagate, if they bloom at all.

There were once close to 17,000 apple varieties in North America, many of which traveled west on wagon trains in the 1800s and early 1900s. Settlers carried cuttings and saplings that produced fruit they liked; when they reached wherever it was they were headed, they grafted trimmings onto existing trees or planted anew. Many of the fruits died out when encampments failed. In other cases, the westward bound simply did not bother to plant.

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