Last week’s YOUR PRODUCE MAN’S PRODUCE PUZZZZLER still dealt with a winter vegetable: What is the only vegetable that originated in Western Europe? There are many produce items named after the place where they were found or first cultivated. Take Cantaloupe, named after the Italian city of Cantaloupo. The original name of the Red Delicious Apples was “Hawkeye,” named after the state in which it was first found, Iowa. The Satsuma Tangerine was named after the former province on the southern island of Japan. The only vegetable that originated in Western Europe was named after an ancient city in Belgium…Brussels. Brussels Sprouts. Since we are in the middle of winter produce, this week’s YOUR PRODUCE MAN’S PRODUCE PUZZZZLER deals with a winter vegetable: What vegetable is considered to be…the original baby pacifier? See next week’s Fresh Tips for the answer.

PLUMS (Monday, Feb. 16): There are more plum varieties grown than any other stonefruit. In the United States alone, there are around 150 commercially grown plum varieties. There are two main types of Plums: European (which are generally marketed as Prunes) and Japanese Plums. The Japanese Plum is the most prolific plum sold in stores and farmer’s market. This time of year, Plums are being harvested in the Southern Hemisphere, primarily in Chile. Just south of Santiago, it’s Plum crazy with Plum harvest. Don Francisco is one of the largest growers of Plums in Chile. He is a famous entertainer there. I visited his orchards and was quite impressed with his culturing techniques. One of the reasons we get such large Plums from Chile is because growers in Chile will trellis their trees. The way they grow allows for the greatest amount of sunlight on the leaves, which produces more food for the fruit. The fruit become quite large. The middle of winter in the United States is peak of the season for summer Plums from Chile. The same great varieties you enjoy in the summer here, are the same varieties grown in Chile. Look for plums with a whitish powdery film. It’s called “bloom,” and is a sign of freshness.

Peach trees in Chile are loaded with fruit.

Peach trees in Chile are loaded with fruit.

PEACHES (Tuesday, Feb. 17): Summer peaches are here…from Chile. An apple is a great piece of fruit…until you have tasted a Peach. The Peach was first cultivated in China and revered as a symbol of longevity. The image was placed on pottery and received as a gift with great esteem. Travelers along caravan routes carried the peach seed to Persia before it was cultivated in Europe. In the early 1600s Spanish explorers brought it to the New World and by the 1700s missionaries had established peaches in California.

Ripen Peaches in a brown paper bag.

The peach is the state fruit of Georgia and South Carolina. It is also the state flower of Delaware. The peach blossom is Delaware's official state flower. Johnston, South Carolina is known as the Peach Capital of the World, but California grows over half of the U.S. peach supply. In fact, California grows 25% of the world’s supply of peaches. But this time of year, Chile takes the Peach. About 10 years ago, Chilean growers started air shipped some of their peaches, allowing them to harvest and sell “tree ripened” peaches. Today, about 20% of the Chilean peach crop will be shipped to the United States on an airplane. These peaches may cost more, but they are well worth it. Within a matter of a few days after harvest, these tree-ripened peaches are heading to our grocery stores. When you want to fully ripen peaches, do not set them out in the open air. That will simply cause them to dehydrate and shrivel before they ever ripen. Place your peaches in a brown paper bag, and leave it on your counter top. Every day, open the bag and take a sniff. You’ll know when they are perfect for eating.

APPLES (Wednesday, Feb. 18): Have you heard of the term “CA?” Yes, that is the official abbreviation for the state of California. But when you talk apples, CA means “controlled atmosphere.” It’s a way of storing the fruit long-term that allows the fruit to stay sweet, juicy and crisp. There are two main types of storage for apples, common storage and CA. Common storage is simply refrigeration. It’s meant to store marginal fruit for a short period of time. The best of the best fruit is placed into longer storage, into controlled atmosphere. If left simply in common storage, you end up with dehydration and shrivel. Shrivel is caused by water loss from the produce during the storage period. The greater the water loss the greater the reduction in quality and value. A water loss of 2% of product weight can become noticeable. The longer the storage period the greater the opportunity for loss of water. Ancient Egyptians learned this secret by placing fruit in limestone crypts. This meant higher humidity in storage. Controlled atmosphere was developed by Cornell University in the 1930s, and finally implemented in the apple industry by the 1950s. It allows an apple to basically stop breathing. The apple is put to sleep, so to speak. That’s why some people in the industry call these controlled atmosphere apples, “sleeping beauties.” Growers generally start opening the CA rooms by late January. Apples from CA will be just as crisp and juicy as when they were first put into the CA storage right after harvest. Controlled atmosphere controls the oxygen, carbon dioxide, moisture and temperature levels. This is why we can enjoy crisp apples in the summer, 9 or 10 months after they were harvested.

Look at the difference in storage life between the three types of storage. By controlling nitrogen, oxygen, carbon dioxide, temperature and moisture, you can easily store apples for up to 10 months.

Oso Sweet Onions… from Chile

No need to use goggles with these Oso Sweet Onions. No tears!

Oso Sweet Onions being cured in Chile.

measure below 5%; storage onions usually run 10%-13%. Because a sweet onion is also a fresh onion it is very high in water content, which further dilutes the effect of the sulfur and increases mildness. The best sweet onions deliver a burst of sweetness when bitten into, are incredibly mild, with very little if any sharpness, and have a subtle, fruity flavor. They should still taste like an onion, but be much sweeter and milder. Sweet onions have a thinner, lighter color skin than storage onions and tend to be more fragile. Signs in produce sections usually differentiate between sweet onions and storage onions. Most producers also put stickers on each individual onion, such as "Texas 1015 SuperSweet," "Sweet Imperials," etc. Another indication is price - sweet onions are a premium product that can range anywhere from 79 cents a pound and up. Although it seems like sweet onions are a relatively new item, they were first introduced to America around the turn of the century when a retired French soldier brought some onion seeds from Corsica to the Walla Walla region of the Pacific Northwest. But it wasn't until the savvy farmers in Georgia realized what a special thing they had in the Vidalia onion and began spreading the news far and wide that the sweet onion finally got the attention it deserves. It’s far from Spring here in the U.S., but in Chile, from the foothills of the Andes Mountains, Oso Sweet Onions are being harvested. Get out your onion ring recipe! The Oso Sweet is the first sweet onion of the new year on market shelves. Perfected in 1989 to take advantage of the rich, volcanic soil, ideal climate, and pure water at the foothills of the Andes Mountains in Chile. Because sweet onions are high in water and sugar content they require more care when storing, so treat them gently to avoid bruising. Store away from potatoes because they'll absorb water. Generally, sweet onions will keep for 4-6 weeks or longer. Cut onions should be wrapped tightly in plastic wrap and refrigerated. Here are some favorite ways to store "sweets":
In the refrigerator: Store in a single layer in the vegetable bin on paper towels. Or, for longer storage, wrap in foil.
In pantyhose: Take a leg from a pair of clean, sheer pantyhose, drop an onion into the foot, tie a knot and repeat as necessary. Hang in a cool, dry, well-ventilated area. Cut above the knot when ready to use.
On racks or screens: Place on elevated racks or screens, not touching, in a cool area.
In the freezer: For long-term storage, sweet onions can be frozen, but their texture changes so they should be used only for cooking. Chop and place on a cookie sheet and place in the freezer. When frozen, store in freezer containers or bags. To store whole onions, peel, wash, core and freeze in a freezer-proof container or bag.

Store your Asparagus in a mug of water.

Cool Pacific Ocean breezes flow up the river ways of the California Delta, cooling the spears of Asparagus grown on the many “islands” of the Delta.

ASPARAGUS (Friday, Feb. 20): The first official day of Spring is still about one month away. But we are enjoying one of the great delicacies of Spring already: Asparagus. Tomorrow marks the 32nd anniversary of Richard Nixon becoming the first U.S. president to visit a communist country, China. On Air Force One, along with his diplomat, he brought with him, one of the great vegetables, jumbo Asparagus from California. It proved to be a hit with the Chinese Premier. Asparagus is now being harvested in Baja, the desert of California, Salinas and just starting in the famed Delta region of California. Spring is here. You’ll notice a difference between Asparagus grown in the desert or Baja, versus Asparagus grown along the coast and in the Delta. Desert asparagus tends to have more a crookneck, a sign of stronger winds. Desert winds are generally warmer, and that can easily lead to a more “brushed out” tip. Asparagus grown in Salinas or the Delta, is grown under cooler temperatures. The tips will be very tight and the spears will be very sweet. Remember to store your Asparagus in a mug of water. Simply cut off the very bottom of the spears, like you would with a bouquet of flowers. Then refrigerate in the mug. Asparagus is sometimes referred to as the aristocrat of vegetables. Many Greeks and Romans not only appreciated asparagus for its taste but also believe it possesses medicinal properties from alleviating toothaches to preventing bee stings. Such things are mythical, but asparagus does contain a good supply of vitamins and minerals.