Feeling Your Oats?

Have you ever “felt your Oats”? At a horse race I heard it said, “That horse was really feeling its oats!” Meaning it had great stamina and plenty of energy. Most of the people of northwest Europe including Ireland and Great Britain, Iceland, and the Ethiopian highlands are likely to have felt their oats. Oats were grown in those locals from very early times. That is that oats were grow there at least from the Early Bronze Age. Some upper-class Scots and English youth once wished to never see another oat.

Today great growers of oats include: Russia, Canada, Poland, Finland, Australia, the US, and Spain in that order.

Russia has grown about 4000 metric tons of that grain often. The US has grow about 900 metric tons a year.

Students of the grain call it Avena Sativa. I think its kingdom is unranked! It is also and unranked angiosperm. Is there a mystery here? It is also an unranked mono cut and an unranked commelinid! There is a lot of research on the oat going on right now.

The wild ancestor of Avena Sativa is the closely related minor crop, Avena Byzantine, is the herapolid, wild oat A. Sterillis. Ancestral forms of Avena Sterillis probably grew in the Fertile Crescent of the Near East.

Oats are healthy vigorous growers and are a particularly rain tolerant grain. It is a common and well appreciate animal feed. I often eat them for breakfast. They have long been used to make beer. Some use them to soften their bath water others as a cure for osteoporosis. Earliest use for oats may have been medicinal ones.

You may be able to find some interesting ways to cook them. I do it this way sometimes: I put some regular rolled oats in a bowel, I put some raw eggs in with then(no shells), I mix this up a bit with my hands(well washed), let it rest for a short bit, then I mix it a bit more, form it into nice sized balls, put a frying pan on the fire, put some butter in the pan, flatten the oaten balls, not to much, put some of them in the pan to brown on one side, and then on the other, move them from the pan to a dish, put a little pat of butter on each and drizzle some honey over them, find a fork, sit down very close to your work, use your fork to begin to move pieces of them to your mouth, chew, taste, swallow.  Practice helps.

I think that oats are the very best of our popular grains.



by Richard Sheehan

for Mago Bill




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