MR. GREENS "FRESH TIPS"
October 12, 2001
Our last PRODUCE MAN PUZZZZLE dealt with a fall fruit: Is the Pumpkin a fruit or a vegetable? The simple definition of a fruit is: It has seeds and it ripens. The Pumpkin has seeds (as do zucchini squash and cucumbers), but does it ripen? The pumpkin does change color, but is there a ripening process that changes starches into sugar? That's where the controversy lies. Some say, "Yes, the pumpkin does ripen." Others say, No. Officially, according to the USDA and UC Davis, the pumpkin is a gourd, part of the...vegetable family. This week's PUZZZZLE deals with Avocados: Do you pronounce the "Hass" avocado like "pass" or like "toss?" See next week's "Fresh Tips" for the answer.
POTATOES: Plenty of russet potatoes are being dug around the country from Maine to the Midwest, to Colorado, Idaho, Washington and Oregon. Most of these major spud growing regions are now in full production, digging and packing new crop russet potatoes. Prince Edward Island is also in full production, although growers there expect to see a lighter crop. PEI potatoes do handle a lot of Northeast demand. The San Luis Valley in Colorado has also had some yield problems, which may impact supplies there. Nationwide, potato acreage may be down as much as 10 - 12%. Fewer farmers are growing potatoes this year, mainly because most growers have been losing money on spuds over the past several years. With a reduction in acreage, fewer growers, and some supply issues in some regions, there could be higher prices throughout the season this year. Even at the higher prices, potatoes are still one of the least expensive vegetables available, and yet, they are packed with nutrition. Because the russets are new crop, we call these "fresh dug" potatoes. Right now, this new crop of russets are being harvested, washed and packed, without going through storage. "Fresh dug" spuds will tend to be a bit more damp in the bag because they are not being dried out in storage, but rather going straight from the field, through the wash, into the carton. Since they may be a little damp in the bag, that could cause some mold or decay. You might consider opening up the bag, allowing the spuds to dry out. If you are fresh frying your fresh dug spuds, you might need to spend extra time to "cure" your potatoes. Curing time helps get the sugar/starch levels in balance. Too much sugar will cause them to cook up very dark brown, and will cause your frying oil to breakdown very quickly. Curing is simply keeping the spuds warm to work off the sugar.
YOUR PRODUCE MAN AT THE 4th ANNUAL AG IN THE CLASSROOM CONFERENCE
Your Produce Man will be participating in the 4th annual state conference breakfast for the California Foundation for Agriculture in the Classroom, held this year on October 19 at the Radisson Hotel in Fresno. "Your Produce Man is such a hit every year, we had to have you back," says Judy Culbertson, executive director. Last year, Your Produce Man was joined by CDFA Sect. Bill Lyons for the breakfast.
AVOCADOS: There is some good news and some bad news. First, the good news: California Hass Avocados have some of the best oil and flavor content right now. The bad news: The California crop is about 85 - 90% finished for the season, with the new crop not expected to start harvest until around mid-December. Imports have been coming in from Chile and New Zealand. In the past five years, exports of Avocados from Chile has risen almost 200%. Chilean avocado exports are close to reaching a $100 million plateau, making them the third most important fruit export from Chile, behind grapes and apples. New Zealand has only been growing Avocados for the past three decades. Their peak season, like Chile, is from October through March. Because Aztec Indians believed avocados had aphrodisiac qualities, all unmarried women were sequestered during the peak growing season. I personally don't think that is necessary any longer. Fruit from the Southern Hemisphere will have less oil content than current domestic fruit. At the beginning of any season, domestic or imported, oil content is at its lowest, but as each week passes, oil content improves. Oil content not only affects flavor, but also affects handling. Oil is kind of like "anti-freeze" in the fruit. It helps prevent chill damage. The lower the oil content, the more water is in the fruit, making the fruit more susceptible to chill damage. Be sure to check out the special handling tips when using new crop Chilean or New Zealand Hass Avocados. It will help you minimize loss and waste, and help maintain your food costs, especially with prices heading to a seasonal peak. Turn any salad into an entrŽe salad by simply adding slices of Avocados and some shrimp.
HANDLING TIPS FOR CHILEAN OR NEW ZEALAND AVOCADOS
- Store in a warm location, perhaps on your kitchen counter
- Use fruit in a firmer state. Once ripened, use immediately
- Keep fruit covered or enclosed, like in a fruit ripening bowl
- If you must refrigerate, do it for just a day or two