Last week’s YOUR PRODUCE MAN’S PRODUCE PUZZZZLE still dealt with citrus: Which citrus can you eat the skin? This was way too easy. WC Fields was probably the greatest marketer of this fruit. You remember the line, don't you? "How about a…kumquat my little chickadee?" The Kumquat can be eaten whole, skin, seeds and all. The Kumquat is unique from other citrus in that the peel on the Kumquat is the sweet part, while the flesh inside is the bitter part. To eat them whole, simply roll them on a hard, flat surface until it becomes soft. This help mix up the bitter and sweet flavors. Since we're in citrus season, this week's YOUR PRODUCE MAN’S PRODUCE PUZZZZLE still deals with citrus: Which citrus has a belly button? See next week's "Fresh Tips" for the answer.

The Beverly Hilton Hotel, owned by Merv Griffin, is the site of Golden Globe Awards. Last night, Executive Chef Suki delighted the stars with…

BABY ARTICHOKES, FENNEL (Monday, Jan. 17): The 62nd annual Golden Globe Awards were held last night at the famous Beverly Hilton Hotel International Ballroom in Beverly Hills, CA. The Beverly Hilton is the “hotel to the stars.” This large hotel on Wilshire Boulevard opened on August 12, 1955. It was built by Conrad Hilton, former husband of Zsa Zsa Gabor. (According to the Hollywood Reporter, Zsa Zsa still got to stay at Hilton hotels for half price, even after her divorce.) Today, the Beverly Hilton is owned by none other than entertainer Merv Griffin, the former talk-show host and singer, who has made a vast fortune producing such popular TV shows as "Jeopardy" and "Wheel of Fortune." The Beverly Hilton hosted the very first Grammy Awards night, and it served as the Western White House when President John F. Kennedy was in town. Two weeks before Academy Awards night, the Beverly Hilton hosts the annual dinner for the Oscar nominees, an event that attracts some of the biggest names in Tinseltown. The hotel contains "The Stardust" (formerly known as "L'Escoffier"), a dressy, three-star restaurant on the eighth floor with a wonderful view of nearby Century City. (Rumor has it that Merv bought the hotel just to be sure that he always had his favorite table available at "L'Escoffier".) Other restaurants at the Hilton include the camp Polynesian "Trader Vic's," and "Griff's," a more casual poolside restaurant. These restaurants also host star-studded parties each year after the Golden Globes. Dinner a few years ago at the Golden Globes included the following:
SALAD: Seasonal Field Greens Grilled Asparagus Spears, Grilled Yellow and Red Pepper Sliced White Garden Mushrooms Three Lobster Medallions Decorated with Edible Flowers Champagne Dressing
ENTRES: Mixed Grill Trio Medallion of Beef Tenderloin with Mushroom Sauce Grilled Boneless Breast of Chicken and Grilled Sea Bass With Lemon Pepper Sauce Purple Potatoes and a Variety of Fresh Seasonal Vegetables
DESSERT: Lemon Souffle; Light Lemon Souffle Served in a White Chocolate Cylinder Decorated with Fresh Berries and Black Berry Sauce Garnished with Chocolate Movie Strip "Golden Globe Awards"

Chef Katsuo “Suki” Sugiura wowed the Hollywood stars last night at the Golden Globe Awards dinner in the Beverly Hilton Ballroom.

Dinner at the Golden Globes is served during the awards ceremony, which makes it very interesting is someone like Leonardo DiCaprio or Nicole Kidman have a piece of cilantro stuck in their teeth. In his first year preparing the Golden Globe dinner, Executive Chef Katsuo “Suki” Sugiura has created a new, exciting and contemporary menu at the Hotel. One of the premier power haunts of the 20th century, the Beverly Hills Hotel's legendary Polo Lounge menu reflects the tastes of the most privileged diners in the world. At the same time, this famed restaurant anticipates where food fashions are headed next. To dine at the Polo Lounge is to be connected with Hollywood's earliest days, its Golden Era, and a bright future. Since his arrival in 1997, Executive Chef Suki has brought fresh flair to the Polo Lounge's offerings, creating dishes brilliantly attuned to the tastes of today's sophisticated diners. His distinctive California-inspired cuisine is caressed with Asian, Mediterranean, and regional American influences. As if composing poetry on a plate, the kitchen staff give every menu item a beautiful presentation. Imagine, for example, the brilliant color palette of the Tomato and Buffalo Mozzarella Salad, with vine-ripened red and yellow tomatoes, deep green baby spinach leaves, and the rich, velvety hue of Asian Purple Basil. A native of Japan, Chef Suki has trained all over the world, and is fluent with Japanese, Indo-Chinese, Caribbean, South American, Classical French, Mediterranean, Scandinavian, and regional North American culinary traditions. This traditional foundation has given Chef Suki a strong platform from which to launch his own forward-looking, contemporary approach. He borrows the best from many traditions. His philosophy is that great cooking is honest, not faddish. It uses fresh, local foods in a creative blend that is distinctive and totally pleasing to the eye and palate. He believes that restaurant menus must reflect local preferences and complement the climate. His genius lies in his ability to create dishes of spectacular flavor, freshness and appeal. Chef Suki also has designed the entire meals for the 1st Class of Air New Zealand. Last night, Chef Suki dazzled the Hollywood stars with a menu that included Artichoke Hearts, Baby Artichokes and Fennel, “California grown, of course,” says Chef Suki. George Lucas, director of the “Star Wars” movies, which have won many a Golden Globe, is very familiar with Fennel, or Sweet Anise. In his very first Star Wars, Fennel was in the movie. Early in the movie, you will find the scene with Luke Skywalker’s aunt and uncle in the morning. Luke’s aunt was filling a large stew pot…with Fennel. Chef also highlighted the jewels of the produce department, fresh berries. Blackberries, Raspberries, Blueberries and fresh California Strawberries, grown just a few miles south of the Beverly Hilton, in Anaheim and Irvine.

APPLES (Tuesday, Jan. 18): An apple a day keeps the doctor away. Apple in the morning, Doctors take warning. Roast apple at night, starves the doctor outright. Eat an apple going to bed, knock the doctor on the head. Three each day, seven days a week - ruddy apple, ruddy cheek. Just a few of the apple and doctor rhymes. Well, 21st Century science proves the 12th Century saying is correct. The health benefits of apples have been on record since ancient times. The medieval physician's "bible," the Salerno Medical School's Prescription for Health, documented in 1100 A.D. the therapeutic properties of apples for ailments associated with the bowels, lungs and nervous system. More than 700 years later, in 1904, American fruit specialist J.T. Stinson coined the phrase "an apple a day keeps the doctor away", a modern variation on an Old English phrase. The phrase originated in Devonshire, England. The most popular apple in Devonshire at that time was the Baldwin. The original saying went like this: “Ate an apfel avore gwain to bed. Makes the doctor beg his bread.” Before we look at the nutritious apple, I wanted to mention that apples are the perfect adventure for your kids or grandkids. That’s right. Have an adventure…with apples. On this date, 1803, President Thomas Jefferson commissioned the Lewis & Clark expedition.

What an adventure they had. Well, if you want to get your kids excited about eating more fruits and vegetables, tell them they are going on an “Apple Adventure” today. You see, there are a dozen or so varieties of apples in the produce department. Each week, have your kids choose the apple of the week. The following week, have them choose a different variety. If you want a further adventure with apples, have your kids research the variety they chose. Where did it come from? Where is it grown today? Have your kids to an Apple Adventure graph, where they can mark down how well they liked each apple. They can graph their likings so they can easily see which apple varieties they liked best. Now, back to nutrition. Scientists and nutrition experts from around the world have most compelling research findings about apples' health benefits, providing modern proof to that old adage. Among them is Dianne Hyson, Ph.D., M.S., R.D., from the University of California-Davis, who presented convincing research that apples may provide a multitude of health benefits, including a potential decreased risk of cancer and heart disease. She highlighted several recent studies that suggest apples may provide a "whole-body" health benefit. “There is growing scientific evidence that apples may indeed have a positive effect on health, and in a range of ways," said Dr. Hyson. "While more clinical studies of apples and apple juice are in order, the research we have to date suggests there are many components in apples that may be of great benefit to the body." A number of components in apples, most notably fiber and phytonutrients such as flavonoids, have been found in studies to lower blood cholesterol and improve bowel function, and may be associated with a reduced risk of ischemic heart disease, stroke, prostate cancer, type II diabetes and asthma. Most striking is preliminary research from Finland indicating diets with the highest intake of apple phytochemicals were associated with a 46 percent reduction in the incidence of lung cancer. Also of note, Dr. Hyson reported on UC-Davis research finding that two apples a day or 12 ounces of 100-percent apple juice reduced the damaging effects of the LDL cholesterol ("bad cholesterol"), thus promoting cardiovascular health. Health benefits from eating apples may assist weight management efforts, important news given the alarming rate of overweight and obesity in the United States. The U.S. Centers for Disease Control and Prevention reported that 65 percent - nearly two out of three Americans - are now overweight or obese, based on 2000 data. High fiber intake can be a key component of weight management, and apples are one of best dietary sources of fiber available. One tennis ball-sized apple provides 20 percent of the recommended daily fiber for adults. "As consumers increasingly look to their diet for better health and appearance, apples fit clearly into the picture," said U.S. Apple Association nutrition communications specialist Julia Stewart Daly. "While researchers continue to uncover apples' health secrets, it appears that what is past may in fact be prologue: Eating an apple a day may in fact keep the doctor away, by providing a host of other long-term health benefits." We all know eating fresh apples is good for you. In fact, the common adage "an apple a day," is based on scientific fact. To get the full nutritional benefits associated with apples, you should eat at least one fresh apple every day. The 3-Apple-a-Day Plan takes it one step further. We recommend eating three fresh apples every day, one before each meal. Eating an apple before each meal means most likely eating less of the things you (and your waistline) will regret later. Here’s what you get from those apples:
FIBER
A medium size apple, about the size of a tennis ball, contains 5 grams of fiber, 20% of the recommended daily fiber intake. Apples contain both types of fiber needed to keep the digestive system healthy and functioning - soluble and insoluble. Pectin, the soluble fiber in apples, lubricates the colon, helping to ease the elimination of wastes. Pectin also helps to prevent cholesterol buildup in the lining of blood vessel walls. The insoluble fiber in apples, mainly in the skin, provides bulk in the digestive tract, helping to bulk up and move food quickly through the intestines.

WEIGHT LOSS

Apples are a delicious source of dietary fiber, which aids digestion and promotes weight loss. A medium sized apple, about the size of a tennis ball, contains about 80 calories, 5 grams of fiber and almost no fat or cholesterol. The fiber in apples helps to make you feel fuller, which is part of the reason why the 3-Apple-a-Day Plan suggests that you eat an apple before each meal. And the complex sweetness of apples helps to satisfy sugar cravings, while the juice in apples helps to keep you hydrated. Apples are also very portable. It is easy to keep one in your purse or lunch box, to satisfy those mid-day snack attacks without binging on high-calorie, high-fat foods.
CANCER PREVENTION
Over the past four years, in several studies, apple consumption has been linked with reduced cancer risk. A 2001 Mayo Clinic study indicated that quercetin, a flavonoid abundant in apples, helps prevent the growth of prostate cancer cells. A Cornell University study indicated phytochemicals in the skin of an apple inhibited the reproduction of colon cancer cells by 43 percent. The National Cancer Institute has reported that foods containing flavonoids, like those found in apples, may reduce the risk of lung cancer by as much as 50%.
HEALTHY LUNGS
Two recent British studies indicated that eating apples could improve lung health. A study of Welsh men indicated that people who ate at least five apples per week experience better lung function. Researchers at the University of Nottingham reported that those who ate five apples per week also had a lower risk for respiratory disease. In the Netherlands at the University of Groningen, apples were singled out as a fruit that could cut smokers’ risk of COPD (chronic obstructive pulmonary disease) in half. Scientists believe antioxidants found in apples may ward off disease by countering oxygen’s damaging effects on the body.
HEART DISEASE & STROKE PREVENTION
A Finnish study published in 1996 showed that people who eat a diet rich in flavonoids have a lower incidence of heart disease. Other studies indicate that flavonoids may help prevent strokes.

	Christie Ottosen, from Wenatchee, Washington. She lost 19 lbs. and 10 total inches off her waist, hips, and thighs. “It’s such common sense,” she says. “Eat an apple, exercise, lose weight.”

APPLES (Wednesday, Jan. 19): It started out as a simple contest at a local Gold’s Gym in Wenatchee, Washington. That’s the heart of apple country. And now, it is the heart of one of the most common sense, life-changing health plans for those who struggle with diets. When registered dietitian Tammi Flynn of Wenatchee, Washington came up with the 3-Apple-a-Day Plan, the idea was to add more fresh produce to each of her clients' meals with Washington apples. But when results came in from the local Gold's Gym Challenge Get in Shape Contest, 346 people lost a phenomenal 6,126 lbs of fat in just 12 weeks while using The Plan. It was clear that Tammi had discovered something big. The 3-Apple-a-Day Plan aids in amazing fat loss and is a healthy replacement for high-cost “diet aids”. It's the fat loss answer for the entire country. This Plan along with all the great information available will jump start your inspiration for weight loss! In 1997, the 3-Apple-a-Day Plan began with just one client, but today it has reached over 150,000 people! It is a healthy meal plan that Tammi Flynn developed to help her clients lose body fat and maintain muscle tissue. The Plan has evolved into one of the most economical, simple and quick lifestyle changes you'll ever make.

Tammi Flynn, R.D. says, “Give me 3, 3 apples a day.”

Registered dietitian Tammi Flynn discovered the link between apples and fat loss through coaching her clients in health and wellness programs. Her clients started losing fat more quickly when they added a fresh apple before each meal compared to just eating a low-fat diet and exercise alone. Tammi Flynn is a registered dietitian who holds a Masters Degree in Nutrition Science from Texas A&M University, where she conducted her thesis on the effects of saturated and unsaturated fats on blood lipids. She is currently a group training instructor and staff dietitian at Gold's Gym in Wenatchee, Washington. She is also an accomplished body builder (2nd Place--2000 Team Universe, New York and 3rd Place--2000 USA Nationals, Las Vegas), an avid sports enthusiast (ice hockey, soccer, cycling and running) and a proud mother of three. Tammi's educational background and interest in food and it's effect on health inspired her to open a successful low-fat bakery where she developed many recipes. Her focus on healthy eating and physical fitness led not only to very effective weight loss programs at Gold's, but to the creation of the 3-Apple-a-Day Plan, which she designed for local contests. The Plan came to national attention when 346 contestants used the it to lose a phenomenal 6,126 pounds of fat in just 12 weeks, attributed the apples in the Plan for the accelerated fat loss that the majority of them experienced. Apples help you to lose fat more quickly. Apples help fill you up and keep you hydrated so you'll eat less. They are also easy to carry with you and are available all year. Finally, the sweetness in apples can help satisfy your sugar/sweet cravings without spiking your blood sugar like other sweet snack foods. Eat 5-9 Servings of Fruits or Vegetables a Day. Eating an apple before each meal counts towards the minimum of five recommended daily servings of fruits and vegetables. One medium apple, about the size of a tennis ball, is one serving of fruit. Apples also contain the vitamins, minerals and phytochemicals that your body needs to stay healthy and fit.

This plan has been highly effective for thousands in reducing bodyfat while maintaining muscle tissue--unlike many programs that strictly focus on weight loss. With the balance of lean proteins, essential "good" fats and low-glycemic "good" carbs such as apples, this plan is not only ideal for permanent weight loss, it's effective for diabetics and heart disease patients in controlling blood sugar and cholesterol levels. There are a lot of other fruits, so why apple? Apples are accessible; they are in supermarkets year round. Unlike other fruits and vegetables, apples have high amounts of both soluble and insoluble fibers, which are effective in lowering cholesterol and cardiovascular risk, maintaining a healthy digestive tract, and adding vitamins, minerals and phytochemicals to your diet. Apple also curbs the sweet tooth and the appetite with its roughage. “Get Fit Foods” is the brainchild of Gold's Gym Wenatchee owner Blair McHaney, and marketing guru Skip Johnson. They developed an Activity Guide, which includes the 3-Apple-a-Day Plan, to help consumers track their diet and exercise daily.

Get out the butter…to smoother your Summer Sweet Corn.

Harvest is in full swing for Florida super sweet Summer Corn.

President George Bush and wife, Laura, will be celebrating at today’s inauguration... and they’ll be enjoying some of Florida’s summer sweet corn.

SWEET CORN (Thursday, Jan. 20): Today, President Bush is inaugurated for the second time. The President’s brother, Jeb, who happens to be the governor of Florida, was able to provide one of the vegetables for the Inaugural dinners. And that vegetable happens to be grown in Florida this time of year. That vegetable is Sweet Corn, which also happens to be the President’s favorite vegetable. During the winter and spring months, most of America’s sweet corn comes from Florida or Mexico. In Florida, several main growing regions include Sarasota County. For fresh sweet corn, there are actually three different types. There is sweet corn, enhanced sweet corn and supersweet corn. What is the difference? Keep reading. Whatever the sweet corn, the best way is to use it quickly. For every day you don’t eat the corn, more sugars in the corn have turned to starch. You want to literally watch corn grow? One Iowa farmer has set up CornCam so you can do just that. More than just boil, there is a world of corn recipes available. The sugar content of standard sweet corn varieties, which largely determines quality, decreases rapidly at normal temperatures. Loss of tenderness and sweetness are not acceptable to consumers. New supersweet cultivars with twice the sugar content of standard varieties lose their sweetness more slowly during marketing and have improved consumer satisfaction. However, proper temperature management is important even with the supersweet corn varieties. Proper temperature management of sweet corn begins with precooling (rapid removal of field heat) from field temperatures that can be above 86°F. Rapid removal of field heat is critical to retard deterioration of sweet corn. The recommendation for maximum quality retention of sweet corn is precooling to near 32°F within 1 hour of harvest and maintaining at 32°F throughout the marketing channels. Florida leads the nation in sweet corn production, producing about 40% of the sweet corn grown in the U.S. Florida growers value the crop at around $125 million. Sweet corn yields in Florida averaged 219 crates per acre with 11.4 million crates packed from around 42,000 acres. Sweet corn growers and packers in Florida are aware of the value of their crop and of the quality demands of consumers. They are using good temperature management but are interested in additional improvements. Most sweet corn in Florida is hydrocooled or vacuum cooled in wooden crates. However, a recent commercial effort was undertaken to utilize slush icing (or package icing) for precooling sweet corn in wax-impregnated fiberboard cartons. Room cooling of sweet corn is too slow to be an acceptable precooling method, and refrigerated trucks cannot remove field heat during transit due to inadequate refrigeration capacity. Florida’s production season extends from October though July with peak period during May and June. Sweet corn is one of our most highly perishable horticultural crops. The technology for production and handling corn for distant markets is very specific and differs from those techniques required for handling when this vegetable is intended for home use or will be distributed though local markets, therefore, handling requirements depend upon the intended market. Standard sweet corn varieties, many of which are hybrids, contain from 3 to 5 percent sugar at harvest. Florida’s interest is in the production of high-sugar cultivars which contain from 7 to 10 percent sugar. The high-sugar varieties are extremely popular with consumer because of the higher initial level and also because the conversion of sugar to starch occurs more slowly during marketing. There are two types of high-sugar corn, sugary enhanced and shrunken 2. Sugary enhanced types have a flavor/texture resembling the standard variety but a much higher sugar content; conversion of the sugar to starch occurs at the normal rate. Shrunken 2 also has a high sugar content but rate of conversion to starch is retarded by genetic constituents. The Shrunken 2 super sweet corn was not genetically modified. It was actually a mutant. In the 1960s, a Florida corn scientist just happened to notice the mutant gene and noticed that the corn it was in, was super sweet and stayed sweeter, longer. Technically, corn is not a vegetable, but a grain native to the Americas. Aztecs, Mayans, Incas and North American tribes cultivated maize many years before the Pilgrims arrived. One of the greatest gifts the Indians gave to the settlers of Colonial America was the ability to cultivate corn. Since it grew well in poor soil and needed little skill to cultivate, corn quickly became a staple crop of the colonists. Now, a little more on the genetic make-up of summer sweet corn. Standard sweet corn is a mutant type of corn that differs from field or dent corn by a mutation at the sugary locus. The sweet corn mutation causes the endosperm (storage area) of the seed to accumulate about two times more sugar than field corn. Today several hundred sweet corn varieties are available. New mutants have been used to improve sweet corn eating quality, particularly the sugary enhanced and shrunken-2 genes. The sugary enhanced varieties are well-suited for local market production because they contain more sugars than the normal sweet corn and therefore will remain sweet about two to four days after harvest if refrigerated. The shrunken 2 sweet corn, also called supersweet, has two main advantages over the other types: 1) it is at least two to three times sweeter, and 2) the conversion of sugar to starch is negligible, thus this corn type will remain sweet up to 10 days after harvest if cooled properly, then refrigerated. The shrunken-2 sweet corns must be isolated at least 300 ft from all other corn varieites, otherwise the corn will be starchy if cross pollinated. Choose fresh sweet corn ears with filled-out, smooth kernels and a minimum of blemishes. Refrigerate tray-packed sweet corn just as it is, in the package. If the husks are still on, remove them and wrap the ears well before chilling. Fresh sweet corn keeps extremely well when stored properly. Ears should be filled with smooth kernels - dents in the kernels mean the corn is past its prime. Refrigerate sweet corn immediately after taking it home. To keep sweet corn its freshest at home, remove the husks and place the ears in plastic bags before chilling. When refrigerated, fresh sweet corn will stay fresh for about four days.

Kiwifruit is grown in the U.S. because of a freak August rainstorm and a little girl’s missed birthday party.

There are many different varieties of Gooseberries still grown in China today.

California Kiwifruit was first grown in Gridley.

KIWIFRUIT (Friday, Jan. 21): Sorry, I got a little confused today. I thought today was the 90th anniversary celebration of the Kiwi Club. I didn’t know there was a Kiwi Club. Well, actually, there isn’t. Today is the 90th anniversary of the Kiwanis International Club. So let’s talk Kiwi anyway. That cute, cuddly, brown, furry little thing. It all started with a freak August rainstorm in Northern California and a missed little girl’s birthday party. Today, Kiwifruit celebrates 40 years in the United States. The first commercial planting of kiwifruit in California came because of a ruined birthday party. It was in the mid-1960s when George Tanimoto of Gridley was getting ready to celebrate his daughter’s birthday. A freak August rainstorm blew through California. George was so busy trying to harvest as much of his Cling Peach crop, that he missed his little girl’s party. It was at that moment he decided to grow something that wouldn’t be ruined by rain. He planted the first acre of commercial Kiwifruit in California. His first crop of 1,200 pounds was sold to Frieda Caplan. Today, California grows about 65 million pounds a year. To the great Khans of China, this fruit was known as Yang Tao or “Monkey Peach,” then as Chinese Gooseberry. When it was first imported from New Zealand to the U.S. by Frieda Caplan, in the 1950s, the Cold War prevented marketers from selling anything with the word “Chinese” in it. So it was renamed Kiwifruit, not after the Kiwi bird, but after the egg of the Kiwi bird. There are still over 60 varieties of Chinese Gooseberries in China today. According to research from Rutgers University, Kiwifruit is the most “nutrient dense” of all the major fruits. Many people already know that kiwifruit is packed with more vitamin C than an orange. But here are a few other healthy nutrients you’ll get when you enjoy fresh California kiwi:

Lutein . . .
This phytochemical is receiving a great deal of attention for reducing the risk of cancer, heart disease, and may even help prevent cataracts and macular degeneration - a leading cause of blindness. This carotenoid functions as an antioxidant, and next to yellow corn, a single serving of kiwifruit (2 medium kiwifruit) is the richest source of lutein in the vegetable world
Fiber . . .
Soluble fiber protects against heart disease and diabetes, while insoluble fiber reduces the risk of some cancers, constipation, and diverticulitis. A single serving of kiwi contains both types of fiber!
Copper for Kids . . .
California Kiwifruit is high in Copper, vital for growth, bone strength, brain development, and building immunity. Copper is a mineral involved in making red blood cells and developing a strong immune system.
More Potassium than Bananas . . .
Potassium helps the heart work more efficiently, and is significant in controlling blood pressure, the "silent killer". Potassium controls heart activity and maintains fluid balance, which also helps minimize muscle cramps from active kids. A single serving of kiwifruit outranks bananas as the top low-sodium, high-potassium fruit.
And There’s More . . .
Folate, Magnesium, and Vitamin E are all well represented in kiwifruit, offering health benefits that range from bone formation to reduced risks of heart disease. Plus kiwifruit contains no saturated fat or cholesterol.

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