Sept. 11, Monday — Tom Landry born, 1924. Seven inches of snow, Helena, Mont., 1949.
Sept. 12, Tuesday — Episcopal bishops remove "obey" from marriage ceremony, 1922.
Sept. 13, Wednesday — Full Harvest Moon. New York City established as U.S. capital, 1788.
Sept. 14, Thursday — Holy Cross. First successful helicopter flight, 1939.
Sept. 15, Friday — Moon on Equator. Agatha Christie born, 1890. Jumbo the Elephant died, 1885. "The Lone Ranger" TV debut, 1949.
Sept. 16, Saturday — B. B. King born, 1925. Shawmut, Mass., renamed Boston, 1630.
Sept. 17, Sunday — Battle of Antietam, 1862. Hank Williams born, 1923.
Ask The Old Farmer's Almanac: What is the origin of the expression "to be rooked" as in, "Didn't you get rooked in that deal?" — D. H., Aberdeen, N.C.
Answer: The verb you refer to, meaning to defraud or cheat, has uncertain origins. As you probably know, there are rookeries, or bird-nesting or -breeding places, and that word has been expanded to include any overcrowded or dilapidated tenement housing or other group of rundown dwellings. Possibly "getting rooked" comes from the everyday perils of life in overcrowded conditions. A person in peril of being "fleeced" is sometimes called a pigeon, while those who prey on the pigeons are called rooks, hanging out as they do in the low neighborhoods frequented by thieves and vagrants.
Some wordsmiths look for an explanation in the chess pieces called rooks, or castles. These rooks may take their name from the Persian "rukh" for war chariot, but others propose that the word derives from the Italian "rocco" for tower (referring to the castle shape).
Rook is also used to refer to Corvus fruilegus, otherwise known as the common raven. Mischievous and clever, ravens and their cousins, the crows, are often accused of being up to no good, so perhaps they are responsible for the expression. Ravens and crows grow up in rookeries, the gregarious birds preferring to band together for their scavenging and for social engagements at the end of the day. Young rookies, or novices without training, band together in much the same way. Whether trouble comes of that, we won't venture, but like any newcomers, they're probably as apt to get duped, fleeced or rooked, as the next greenhorn.
Ask The Old Farmer's Almanac: I love the look of mussels, but I don't know anything about how to cook or eat them. Can you help? — C. J., Albertson, N.Y.
Answer: The most naturally abundant of all the mollusks, mussels can be steamed and eaten just like clams, merely dipped in a little melted butter or drizzled with olive oil and lemon juice. The Blue Edible Mussel (Mytilus edulis Linne) is commonly found on the coast of Northeast America, but is now farmed as well. Farmed mussels, while generally more expensive in the markets, often require less cleaning and may have fewer stones or "pearls" inside. If you gather mussels along the low-tide mark of the New England seashore, be sure to be informed about red tide areas (where the mussels are contaminated) and be sure to have a stiff brush to clean the shells. The "beard" that clings to the mussel edges can be cut away with a sharp knife or scissors.
Refrigerate mussels until you are ready to use them and throw away any that do not open their shells during the cooking process. Cooked mussels, if still closed, are either dead or full of mud; either way, you don't want them. In Europe, it is common to see the first mussel shell being used as the implement of choice for consuming the rest of the batch. The first cooked mussel is plucked from its shell by hand or with a small fork. Thereafter, that double shell, often chosen for its relatively small size, is used as pincers for picking the other mussels out of their shells.
Mussel recipes know no bounds, but connoisseurs tend toward mussels steamed over a broth of white wine and water, with perhaps some scallions, tomatoes, black olives and a bay leaf. Don't cook them too long or they get rubbery. Mussels and broth can then be scooped into a large soup bowl, or served over rice or pasta. Some palates like a soy or ginger accompaniment, while the famous Spanish paella uses saffron to flavor the mussels and rice. Any leftover mussels (highly improbable) can be doused with a bit of balsamic vinegar as a marinade and refrigerated to make a tasty appetizer the next day.
Ask The Old Farmer's Almanac: With autumn coming and my kitchen garden fading fast, I am missing my fresh greens. Any suggestions for bringing lettuces indoors? — D. H., Charlotte, Vt.
Answer: Few are the gardeners who can successfully keep lettuces growing on a windowsill, even if you have the advantages of "grow lights." Instead, why not consider sprouting seeds of various sorts? Sprouts have been popular for centuries, and the nutritional benefits and culinary variety are unquestionable. The Chinese have been sprouting seeds since long before the Great Wall of China was built, and their use of bean spouts and other sprouted seeds in Chinese recipes is legendary.
A glass mayonnaise jar (or other wide-mouthed jar), a piece of cheesecloth and a rubber band are all you need to get started. Choose an untreated seed, designed for growing purposes. You may see them advertised as "seed quality" which means their rate of germination has been determined. Avoid any seeds that have been treated with insecticides or fungicides. Health-food stores often offer the best sprouting seeds, although untreated seeds can be purchased from seed companies and groceries as well.
Alfalfa seeds are a good seed to start with. The sprouts are said to sweeten the breath and are about 35 percent protein, as well as being good sources of vitamins D and E, amino acids, potassium and iron.
Place the seeds in the glass jar, rinse, then soak overnight. In the morning, rinse again and drain the water through the cheesecloth. Leave the jar resting on its side and turn occasionally, so the seeds stay evenly moist, but do not allow them to dry out or sit in water. Repeat the rinsing twice a day, turning each time. In three to five days, you'll have beautiful sprouts, ready to add to salads or sandwiches. Many people place their sprouting jars on a dry, warm cupboard shelf, perhaps with the cupboard door left slightly ajar for air circulation. The jar can be moved to a sunnier window for the final day or so, to enhance the greening of the sprouts. Just three tablespoons of alfalfa seeds makes a quart of sprouts.
Try various bean sprouts (black beans, haricots, fava, pinto, garbanzo, etc.) or corn, lentils, pumpkin, sesame or rye seeds. Have fun experimenting and enjoy knowing that you're boosting your nutritional intake, as well.
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