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September 1st is National Cherry Popover Day, Partridge Day and St. Fiacre’s Day, Patron of Gardeners

August 28, 2008

For September 1st – it’s a busy day for National Foods being that it is National Cherry Popover Day – and yes we just had National Cherry Turnover Day- so what’s the difference… I am sure to find out and share that research with you.

Other than that, September 1st is also National Partridge Day – which I will not be sharing with you how to catch, kill, hunt, pluck nor roast for dinner tonight – just saying, so don’t ruffle your feathers please over this one point that I will not be making…

On another note, September 1st is also when Oyster Season begins, I never knew there was an Oyster Season, now I know…September 1st is also St. Fiacre’s Day which is the patron saint of gardeners.

Other important food related things that are marked by the First of September:

1826 Alfred Ely Beach was born. American inventor and publisher of Scientific American magazine.

1848 Auguste-Henri Forel was born. The next time you are on a picnic and become overtaken by ants, think of Forel. If you would like to know about ants, find a copy of his 5 volume ‘The Social World of the Ants.’

1906 Karl August Folkers was born. He was the first to isolate vitamin B12.

1914 Martha, the last surviving Passenger Pigeon died on September 1, 1914 at the Cincinnati Zoo, the species having been commercially hunted to extinction.

1918 J.J. Wood patented a plow with interchangeable parts.

1940 Lillian D. Wald died. She was a scientist and nurse, and among her activities, she helped initiate the enactment of pure food laws in the U.S.


So , What is the Difference between a popover and a turnover?

Well their shape for one…real popovers will look a little like yorkshire pudding; light, fluffy and super airy inside where turnovers are usually made up of pie pastry and are folded over pockets of baked pie pastry with sweet or savory fillings. There are even special pans created to make the best popover’s ever:

Courtesy of

Popover pans

Popovers demand a pan with specially shaped cups, in order to attain their full height. Sized in regular (to make six large popovers) or mini (to make 12 smaller ones), popover pans feature deep, narrow wells, which force the baking batter to rise up and then out (rather than flatten), producing the typical popover shape. Popover pans made of dark metal will produce the best crust.


Here’s a recipe from a foodie pal of mine for Dried Chery Popovers:


  • 1 Tbs butter and more for the pan
  • 3 large eggs, beaten
  • 1/3 cup sugar plus 1 tsp more
  • 3/4 cup flour
  • 1 1/4 cups whole milk
  • 1/2 cup dried cherries ( you can also use dried blueberries, cranberries etc. )


  1. Preheat oven to 375 degrees
  2. Butter a 2 qt baking dish or your popover pan, muffin pan
  3. In bowl combine eggs and 1/3 cup sugar.
  4. Whisk in flour till lump free.
  5. Whisk in milk and melted butter.
  6. Pour into dish and scatter cherries over the top
  7. Sprinkle with remaining sugar
  8. Bake until puffed and golden
  9. Serve warm.
September 1st is St. Fiacre’s Day patron saint of Gardeners
Though some believe is St. Fiacre’s Day is August 30th – I have seen both dates, but regardless of that…
here is some info from

St. Fiacre was born in Ireland at the beginning of the seventh century and entered a monastery at a young age. Much of the worlds learning and knowledge was brought to the monasteries and left in the care and protection of the monks. Travelers brought seeds and plant material, as well as cultural enlightenment from as far away as Africa and the Holy Land and Asia. St. Fiacre’s days at the monastery taught him a deep love of silence, the joys of planting and harvesting crops and an appreciation of nature. Drawn to the contemplative life and the desire to serve God in greater solitude, Fiacre decided to establish a hermitage for prayer. He traveled south and chose a wooded area by the Nore River for his home, with a cave for meditation, a well for drinking water and the river for irrigating his garden.

Monks in those days were regarded as physicians of the body as well as the soul. Soon people were flocking to Fiacre for prayers, food and healing. He fed the hungry and healed the sick with herbs from his garden and prayed for all who came to him. Longing for greater solitude, Fiacre traveled to France where the Bishop of Meaux granted him land in a wooded area near the Marne River.

The first miracle attributed to Fiacre, occurred when he asked the Bishop for additional ground for his garden. The Bishop told Fiacre he could have as much land as he could entrench in one day. According to legend, the next morning Fiacre merely dragged his spade across the ground, causing trees to topple and bushes to be uprooted. He cleared the ground of trees and briers, made himself a cell with a garden, built a chapel in honor of the Virgin Mary, and made an inn for travelers which developed into the village of Saint-Fiacre in Seine-et-Marne. Many people came to him for advice, for food, and for cure from illness. His charity moved him to attend cheerfully those that came to visit him.

Thus was established St. Fiacre’s famous monastery where he welcomed all who sought his counsel and healing. A culinary garden that fed the poor, a physic garden that cured the sick, a flower garden and an herb garden occupied the expanse of property surrounding the monastery.

Even after his death around 670 A.D., people continued to visit the monastery and, as legend would have it, receive physical and spiritual healing. To this day crowds visit St. Fiacre’s shrine, where his relics are still believed to contain healing powers.


So, off I am to remember my herbs in honor of St. Fiacre, since I know how I love my health smart cilantro! Are you at all curious about how healthy cilantro is? Feel free to check out my article I wrote on the many health benefits of this super affordable and versatile herb: Cilantro.

Have a happy September 1st….

One Comment leave one →
  1. avebayle permalink
    September 8, 2008 11:12 pm

    Check out the website I was shocked to learn that several individuals die each year from the consumption of raw oysters that are contaminated with naturally occurring Vibrio bacteria. Some gulf states have chosen to not take action in order to make raw oysters safe for ALL consumers.

    Several years ago, the state of California made a requirement that all imported raw oysters must be pasteurized and since that requirement was put into place there have been NO FURTHER DEATHS in that state.

    In order to affect change, consumers need to only accept oysters that are SAFE through post harvest processing or through being cooked. Consumer demand drives the market and the industry would be forced to provide oysters that did not lead to unnecessary deaths.

    The website has a wealth of information available and also explains how you can help in making the consumption of oysters safe for everyone.

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