The cherry variety Vasilisa was bred by selection in the Artyomovsk gardening station by the famous agronomist of Ukraine L.I. Taranenko. The result was achieved by crossing the Donetsk beauty and Donetsk Ugolyok varieties.
Among the large-fruited varieties of sweet cherry Vasilisa occupies one of the leading positions.
A mature tree, which has undergone regulation of the growth process, reaches a height of up to four meters. Sweet cherry is distinguished by arched strong branching, and its crown takes on a spherical shape. The color of the shoots ranges from light brown to dark brown. The leaves of the ovoid Vasilisa variety are distinguished by a glossy tint of dark green color.
Vasilisa blooms in April - May. The berries are harvested as they ripen, when the cherries have already taken on a scarlet hue and a fleshy, juicy spherical shape. The size of the Vasilisa variety is large. Each fruit is even, rounded, with a shiny, smooth surface, of a bright scarlet hue. Berries weigh up to 15 grams. The pulp is juicy, firm, sweet, with hints of wine flavor and delicate aroma. The bone is easily separated from the pulp. The vitamin composition of the Vasilisa variety is rich and highly valued for the record-breaking content of potassium, calcium, magnesium and iron for cherries.
Harvesting is done carefully, because sweet cherry is a delicate tree. The container for berries should not exceed a volume of five liters, otherwise compression and crushing of the fruit is possible, leading to rapid spoilage and loss of presentation.
Fruiting of a young tree begins in the second year of the plant's life. Last year's growths and bouquet twigs are the main places where ovaries appear. Ripening occurs in June, which is why the variety is considered medium early. In cool summer conditions, ripening will begin in the first weeks of July. The way of care, soil and climate vary the yield of one adult tree from 20 to 50 kilograms of berries per season.
The Vasilisa cherry variety tolerates transportation well. It has an excellent presentation, which lasts a long time, so the sale is considered profitable. It is widely used in industry as a raw material for compotes, confitures, preserves, jams and juices.
Shish kebab is a favorite dish of many, especially in summer. We offer you delicious cooking options from chicken with onions and vinegar, with mayonnaise, with lemon, with soy sauce, with kefir, with sour cream, chicken drumsticks and thighs.
This marinade is one of the most popular and favorite among kebab lovers. It needs onion, vinegar, salt, pepper and garlic. It is better to pre-dilute the vinegar with a little water.
Cooking time: 10 min.
Thanks to mayonnaise, the chicken is tender and soft, as well as with a crispy crust. First, the meat is marinated in chopped onions with salt.
Cooking time: 10 min.
Lemon goes well with mayonnaise and gives it a pleasant sourness. Shish kebab from this marinade turns out to be spicy and juicy. It also contains chicken salt and spices. It is marinated for about three hours and then grilled.
Cooking time: 20 min.
Pea puree or porridge is a dish made from boiled peas. It can be either an independent dish or a side dish for meat or fish dishes. It has great nutritional and dietary value. Athletes eat it to recuperate after training and competition. Vegetarians and fasting people love it as a protein source and meat substitute.
Many people combine mashed peas with childhood. This dish was frequent on the kindergarten menu. Rich in vegetable protein and minerals, this food is very beneficial for health, especially for a growing child's body. And it's a pity that it is now much less commonly used in the everyday menu.
Unlike mashed potatoes, many people dislike this legume because it causes some gut discomfort. However, there is one secret in the proposed recipes. If you boil peas with soda, then you will avoid those unpleasant sensations in the intestines, for which many do not like this product. All recipes are easy to prepare. And if you are not yet eating this tasty and healthy dish, I recommend it!
Pea puree is often used with fried in refined vegetable oil or butter. Fried onions add a special flavor to the finished meal.
Everyone knows that a dish made from dry peas takes much longer to cook. Therefore, the housewives pre-soak it in water for 2 hours, and someone leaves it overnight. During this time, it significantly increases in volume, is saturated with water, which contributes to its quickest digestion.
How to cook
Step 1. Pour the peas into a deep bowl or saucepan, rinse them under running water to remove debris and loose flakes. Then fill it with cold water so that it covers it completely. Leave in water for at least 2 hours.
We have reached the 9th volume of our multivolume Big History of Art - the gallant 18th century is with us. But before we tell about one of the artists of this era, we recall that ..
The new edition of the Great History of Art will come to us after April 15th. Until this date, you can pre-order the Library in 16 volumes on our website at a special price of RUB 81,200. - after the cost will be 119,000 rubles. (you can save 37,800 rubles!) ONLY 55 COUNTRIES REMAIN!
Veneto, and especially Venice, experienced in the XVIII century. the era of sunset. At the same time, the weakening of political and military influence was accompanied by a flourishing of the visual arts, literature, music and theater. In a situation of instability and state decline, the inhabitants of Venice sought to create the illusion of wealth and lush luxury.
The city constantly hosted solemn ceremonies, maritime parades, official receptions, performances and theatrical performances - descriptions of all these holidays have come down to us thanks to the paintings of famous artists of that era, who did not miss a single smallest detail and made detailed and faithful "chronicles" of Venetian life.
Canaletto, Guardi, Bellotto - each of them in his own way, in a unique individual manner, told about the events taking place on the streets of the city. With a preference for warm, golden tones, Canaletto tried to convey the unique charm of the most famous corners of Venice. In the works of his nephew Bernardo Bellotto, Venice appears in a cold splendor, a dazzling radiance of its fading glory. Leading by Francesco Guardi seems to be flooded with soft flowing light, filled with shimmering colors and iridescent shades, smooth transitions of colors, which is typical for pre-romanticism painting. Venice is also present in the pastel portraits of Rosalba Carriera, which gives the silhouettes volume, lightness and gentle melancholy; everyday scenes by Pietro Longhi are excellent material for studying the fashion and mores of that time.
Since the end of the 17th century. the Venetian school of painting reached unprecedented heights. Sebastiano Ricci managed to masterfully combine the achievements of Venetian, Roman, Neapolitan and Genoese artists in his work: his paintings are light and cheerful, movement, dynamics of color and contour are felt in them. Giovanni Battista Crozato and Giovanni Battista Pittoni were renowned colourists and had a great technical skill; the most significant aesthetic trends of the era were reflected in their works. Giovanni Battista Piazzetta, a prominent representative of the Venetian tradition of painting, painted in an exquisite, refined manner, with smooth and even brush strokes, as if weaving golden rays of light into the colors. The Piazzetta is close in style to Giambattista Tiepolo, who is justly considered one of the greatest painters of the 18th century. Tiepolo created paintings on religious and historical subjects. His canvases are distinguished by the power of creative imagination, through which the author transports the viewer into the depicted world, flooded with dazzling light and full of deep, saturated tones.
The works of Giambattista Tiepolo quickly became famous not only in Venice, but also abroad: in Northern Italy, Europe. Equally rapid was the formation and development of his original creative style, which at first was focused on the paintings of Giovanni Battista Piazzetta and Sebastiano Ricci, and then took shape in a unique individual style.
Tiepolo was educated in Venice, choosing Piazzetta as his teacher. At the same time, he carefully studied the Venetian art of the 16th century, which served as an important aesthetic guideline for him: from the masters of that era, Tiepolo adopted the lightness and transparency of the color scheme, the sophistication of the palette, and the technique of subtle play with light effects.