October 15 – National Mushroom Day

National Mushroom Day

mushroom fresh harvest

Food Facts on Mushrooms 

  • A mushroom is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source.
  • Mushrooms are a low-calorie food usually eaten cooked or raw and as garnish to a meal
  • Per capita consumption of fresh mushrooms hit an all-time high last year in the United States at 2.8 pounds.
  • Most mushrooms sold in supermarkets have been commercially grown on mushroom farms.
  • There are over 5,000 species of mushrooms in the United States. With 12 species, know to be fatal.

October 2 – National Scallops Day

National Scallops Day

scallops 9

Food Facts on Scallops 

  • Scallops are typically two to five inches in size and can swim by rapidly opening and closing their shells.
  • The muscle used for this activity is the only part of the animal that we eat.
  • Scallops are a highly prized seafood delicacy, known for their delectable taste and the variety of ways in which they can be prepared.
  • Scallops are found in all of the world’s oceans.
  • Scallops that are without any additives are called “dry packed”, scallops that are treated with sodium tripolyphosphate are called “wet packed”.

May 10 – National Shrimp Day

National Shrimp Day

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Food Facts on Shrimp

  • Shrimp are swimming crustaceans with long narrow muscular abdomens and long antennae. 
  • Shrimp can be prepared using many different cooking methods boiling, grilling, steaming, deep-frying, and stir fry.
  • Shrimp can be eaten as an appetizer or main course and can be served warm or cold.
  • The shrimp industry brings in over 50 billion dollars annually (2010).
  • Romans and Greeks had ready access to very large specimens and enjoyed their shrimp prepared many ways. It has been documented that Shrimp was around  as in prehistoric times.