MR. GREENS "FRESH TIPS"
March 1, 2002
Our last PRODUCE MAN PUZZZZLE dealt with cold weather produce: When Russian fur traders traveled to Alaska, Canada and into the Pacific Northwest, they brought with them two cold weather plants from Siberia. One was Cabbage. What was the other? Here's a hint: Alaskans actually think it's native to Alaska. Have you ever traveled throughout Alaska or the Pacific Northwest? You will find this plant in abundance. You will almost think it did originate in this region of the world. This plant actually originated in China, in the Rha River Valley where it was believed, centuries ago, barbarians lived. Thus, the name…Rhubarb. In March, Spring begins. It is also the beginning of the Crane watch in Nebraska, where the largest concentration of this bird will take place over the next several weeks. So, this week's PUZZZZLE deals with Cranes and produce: What produce item is associated with the Crane? See next week's "Fresh Tips" for the answer.
-SPRING SPROUTING: Every Spring, we hear about…those sprouting spuds. Well, every year, Spring is Mother Nature's way of rebirth, regrowth. People get Spring fever. So do spuds. Dr. Gale Klinkopf is a potato professor, a spud scientist with the University of Idaho. That's potato country. Dr. Klinkopf describes the sprouting process like this: "Potatoes are tubers and they have a natural dormancy cycle of about 3 - 4 months. When there is a dormancy break, that tuber has completed its cycle. Internal hormonal changes take place, causing the tuber to sprout. It's a normal development to start a new plant for the new year." When sprouting starts, growers call that "buds are peeping from the eyes." Storage and temperature controls help slow the sprouting by "increasing the dormancy time." However, Dr. Klinkopf says that "a sprouting spud is a healthy spud." He says that sprouting actually causes the Russet potato to dehydrate slightly, just enough to produce a much fluffier baked potato. Here are some tips Dr. Klinkopf says will help minimize sprouting: Keep your spuds cool, and in the dark. That means keep the lids on your potatoes. He says that if you end up with a lot of sprouting, simply pluck the sprout off or peel the potato. Dr. Klinkopf also says that you can refrigerate your Russets. The cold temperatures will slow the sprouting growth. Colder temperatures will cause the starches to turn to sugar, so if you are frying your spuds, this wouldn't be a good option. But, if you are boiling, mashing or baking your spuds, refrigerating your potatoes would be perfect. By the way, in the Spring, you start seeing "regrowth" on other vegetables, like onions, garlic, shallots and gingerroot. Keeping produce cold and dark will help slow regrowth.
BLOSSOM
TIMEIS
CRITICAL TIME
Have you noticed? Blossoms are popping. And have you noticed bee hives planted along the roads and freeways? Bees and blossoms do go together, especially this time of year. This time of year, California's landscape becomes a huge painting with brilliant colors of blossoms from fruit and nut trees. As pretty as it is, this is a very critical time for growers. You see, every blossom is a piece of fruit, and that blossom is very delicate and very susceptible to weather changes. Too cold and the blossom freezes. Too hot, the blossom melts. Too windy or rainy, the blossom gets knocked off. This is pollinating time. Bees scurry from blossom to blossom, pollinating fruit. From now through April, watch the weather from peach orchards in Georgia to stonefruit orchards in California to apple and pear orchards in Washington. For the next several weeks, the weather will determine how much fruit will be harvested this summer and fall, its quality, and how much we'll pay for it. By the way, have you ever wondered why the fruit blossoms are so colorful and bright? Well, because bees are a little blind. The blossoms have to be bright and colorful to attract the almost blind bees. If bees didn't see the blossom, the bees couldn't pollinate the fruit.
--AVOCADOS:
Have you heard of the Santa Ana winds? They are very strong winds
which blow in Southern California, sometimes gusting from 70 - 90 mph.
"Offshore" flow occurs when the pressure is higher over the
land than over the ocean, often resulting in north-east winds over Southern
California. This is referred to as the Santa Ana effect, or the Santa
Ana winds. The terrain enhances the offshore breezes because as the winds
are forced through the narrow canyons, they increase in speed. This is
referred to as the Bernoulli effect. These Santa Ana winds are strongest
between October into March. As the winds blow through the canyons, two
things will happen in Avocado orchards. First, some fruit is blown off
the tree. We call this "wind-blown" fruit. It does not affect
the fruit inside or oil content or flavor. It only causes some scarring
on the outside skin. Secondly, you might find some slight supply tightness
during these winds. You see, harvesters use three-legged pole ladders
to harvest the fruit. They are very unstable in high wind conditions,
so usually, growers just won't sent harvesters into the orchards during
Santa Ana winds.--NAPA CABBAGE: During these early Spring days, as the days start hitting 80 - 90 degrees in the Southern California growing regions, you can easily get Napa Cabbage that begins to "bolt," a term used for when a plants wants to reproduce itself by flowering and going to seed. The center of the Napa Cabbage gets very solid and heavy. First, squeeze the cabbage. If it is rock solid, you need to look into the head. Gently pull back the outer leaves and look down the center. If you see a flowering hard stem, then that is a head of Napa Cabbage that is bolting. You won't want it. Your yield of usable product will be much less.