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Check and
see if your Napa Cabbage is bolting.
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NAPA CABBAGE (Monday, April 12): Quick, catch your Napa Cabbage.
It may be “bolting” on you. During these early Spring
days, if the cabbage has been exposed to long days of cold temperatures,
and then 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. Cabbage plants "bolt" (form
premature seedstalks) when they are exposed to low temperatures
(35 to 45 degrees F) for extended periods. Such chilling may happen
if an unseasonable blast of cold assaults the fields. After the
plants have stems as large as a pencil, they are subject to this "cold
conditioning," that initiates the flowering response. The
center of the Napa Cabbage gets very solid and heavy. We first
squeeze the cabbage. If it is rock solid, then we take a look into
the head. We gently pull back the outer leaves and look down the
center. If we see a flowering hard stem, then that is a head of
Napa Cabbage that is bolting. We don't want it, so we send it back.
Not only would shelf life be compromised, but your yield of usable
Napa Cabbage would be much less as well. Napa Cabbage originated
in China. It is also known as Chinese celery cabbage, Peking cabbage
and Petsai. Napa cabbage will keep unwashed for 4 to 5 days in
the refrigerator crisper; it should be stored in a plastic bag
as it readily absorbs nearby odors. As soon as the cabbage is cut
it begins to lose its vitamin C content. It is from the same family
as the green cabbage, but its flavor is sweeter and milder. Cut
out the core and wash under running water. Blanch for a few minutes
and discard the blanching water. Cook like cabbage - do not overcook.
Cook the lower part first and add the leaves halfway through the
cooking time. The raw leaves have a pleasant crunchiness: grate
them for cole slaw. To change the texture, blanch Napa cabbage
for a few seconds in boiling water. Plunge it immediately into
ice water. Drain and place on a kitchen towel. Excellent cut in
strips and sautéed in a wok with other vegetables, garlic
and ginger. Napa cabbage is an excellent alternative to regular
cabbage since its flavor is sweeter and more delicate. Use it to
cover the bottom of a bamboo steamer basket. The leaves will prevent
foods from sticking and will impart a nice flavor. Because of its
wide leaves, it is well suited to stuffing, or for wrapping fish
to be steamed. The Lord's Prayer is 66 words, the Gettysburg Address
is 286 words, there are 1,322 words in the Declaration of Independence,
but government regulations on the sale of cabbage total 26,911
words. Cabbage, one of the oldest vegetables, continues to be a
dietary staple and an inexpensive food. It is easy to grow, tolerates
the cold, and keeps well. Cabbage is rich in Vitamin C (an antioxidant)
and fiber and is also a member of the cruciferous vegetable family.
People who frequently eat cabbage and other cruciferous vegetables
may help reduce their risk of certain cancers such as colon and
rectal cancer. Napa cabbage cooks in less time than standard U.S.
types, but can be prepared in the same ways. Cabbage can be steamed,
boiled, braised, microwaved, stuffed, or stir-fried. The botanical
name for cabbage is Brassica oleracea capitata. The English name
cabbage comes from the French caboche, meaning head, referring
to its round form. Cabbage has been cultivated for more than 4,000
years and domesticated for over 2,500 years. Although cabbage is
often connected to the Irish, the Celts brought cabbage to Europe
from Asia around 600 B.C. Since cabbage grows well in cool climates,
yields large harvests, and stores well during winter, it soon became
a major crop in Europe. Early
cabbage was not the full-bodied head
we take for granted today, but rather a more loose-leaf variety.
The head variety was developed during the Middle Ages by northern
European farmers. It was French navigator Jacques Cartier who brought
cabbage to the Americas in 1536. Other related cabbage cousins
include Brussels sprouts, broccoli, kale, kohlrabi, and cauliflower.
Taking only three months growing time, one acre of cabbage will
yield more edible vegetables than any other plant. The world's
largest cabbage is credited to William Collingwood of County Durham,
England, whose prized cabbage in 1865 weighed in at 123 pounds.
As inexpensive as cabbage is, it is one of the richest when it
comes to protective vitamins. Raw cabbage cleans the waste from
the stomach and upper bowels, which improves digestion and reduces
constipation. Hailed as a cancer
inhibitor, particularly colon
cancer, cabbage also stimulates the immune system, kills harmful
bacteria, soothes ulcers, and improves circulation. The outer leaves
are a good source of vitamin E, making it good for the complexion.
Also rich in vitamin C (raw white cabbage contains as much vitamin
C as lemon juice) and sulphur, the cabbage is a health food store
in a compact edible package. All these benefits are yours at only
24 calories per 3.5 ounces. Some people do tend to suffer digestive
distress due to gas from cabbage. Try blanching the whole or quartered
cabbage for five minutes, change the water, and then continue cooking
in fresh water if necessary. Since cabbage can interfere with the
uptake of iodine, those with goiter conditions should consult their
physician before eating cabbage. Although consumption of cabbage
may aggravate a pre-existing thyroid condition, it is generally
not the initiating factor of such a condition. The Dutch came up
with coleslaw, a combination of shredded cabbage, mayonnaise, and
seasonings. It is a common cold side dish (perhaps the reasoning
behind some calling it "cold" slaw) served at barbecues,
picnics, fish fries, and other casual dinners. You'll also find
some upscale versions. Coleslaw comes from the Dutch koolsla, meaning
simply enough, cabbage salad, and dates back in print to 1794.
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This Eggplant
originated right here in the U.S., by the man who wrote
our Declaration of Independence
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Thomas
Jefferson loved his garden in Virginia.
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EGGPLANT (Tuesday,
April 13): Thomas Jefferson was born on this date, 1743. He not
only wrote the Declaration of Independence at
age 33, but he also became a U.S. President. Thomas Jefferson also
loved agriculture. It was Thomas Jefferson who convinced people
that eating a Tomato was fine. On his farm in Virginia, he grew
many crops, and created many new varieties of fruits and vegetables.
The large, purple Eggplant that most Americans eat, is one such
variety he bred. Eggplant originated in the hot, dry conditions
of India. It loves the hot, dry conditions of the Middle East,
which is why it is such a popular vegetable there. In most of the
world, Eggplant is known as “Aubergine.” During the
winter months, most of the U.S. supply comes from either Florida
or from Mexico. Both regions were battered with unseasonable weather
back in January, which is why we are paying the high price for
Eggplant today. In Florida, because supplies are so limited, they
are looking to bring in supplies from off shore. This is highly
unusual because Florida is our nation’s top producer of Eggplant.
Growers in Mexico were also having trouble with supplies, especially
from the newer spring fields. Although temperatures in the Culiacan
growing region has been a balmy 85 – 95 degrees, which is
fine for Eggplant, the nights have been cold, damp and foggy. Supplies,
needless to say, have been limited. Eggplant is a cold-sensitive
vegetable that requires a long warm season for best yields. The
plants and the fruit are going from the “fridge to the furnace” in
just a matter of a few hours. This is certainly causing shock to
the plants, causing a lot of “blossom drop,” all of
which affect supplies through April. Because of the slow growth,
there are just not a lot of supplies, which has led to these much
higher than normal pricing. During a market like this, growers
may try to push the fields into early production, but that can
lead to immature Eggplant. One way we test for proper maturity
is to hold the Eggplant in the palm of the hand and gently press
it with the thumb. If the flesh presses in but bounces back, it
is mature. If the flesh is hard and does not give, the Eggplant
is immature and was harvested too young. If the thumb indentation
remains, the Eggplant is over mature and may be completely brown
inside and bitter with large tough seeds. Eggplants bruise easily
so handle gently. We tell our staff never to throw or drop a carton
of Eggplant.
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We could see a grape supply
gap
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GRAPES (Wednesday, April 14): There are still a few million
cartons of Chilean grapes still coming in, but prices have been
very high. Most growers in Mexico and the Coachella Valley in
California, expect their vineyards to start harvest a week or
so later than normal. That could easily create quite a supply
gap until Memorial Day or beyond. Any grapes left from Chile,
will be from storage, not "fresh cut." You will no
doubt see a lot more "shatter" with these grapes. There
have been some late season Red Globe Grapes coming in from Chile.
Quality on the Red Globes has been very nice, but they do have
seeds. The state of Sonora, Mexico, just south of Arizona, is
blessed with a west coast climate that helps nurture a wide variety
of produce, including cantaloupes, honeydews, watermelons, tomatoes,
bell peppers, corn and of course, grapes. Grapes flourish in
Sonora, as a result of sandy soil and long, sunny days. This
region used to be a desert, until growers brought in water. Now
drip irrigation has been the single largest factor in the growth
of vineyards for table grapes in the past 30 years. The first
table grape vineyard was planted by Jack Farnsworth's company
in 1966 and within a few years, a group of eight Mexican growers
followed the successful model. The first commercial sales of
table grapes to the United States occurred in 1969. In the early
1970s, two American companies, Oasis Garden and D'Arrigo
Bros.
invested, and each worked with four growers. Their success fostered
the interest of other California growers like Pandol
Bros. and
Blue Anchor. In the 1980s, about 100 miles north of Hermosillo
in Caborca, more vineyards were planted. Now, including Hermosillo
and Caborca, there are 30,300 acres of table grape vineyards
planted. Last season's grape exports to the United States totaled
172 million pounds of grapes in 9.5 million boxes. Similar production
is projected this season. Growers in Hermosillo, Mexico expect
to make their first harvest cuts within a week or two. California
growers probably won't start cutting until mid-to-late May, but
with limited quantities. Until then, expect to continue and see
very high prices. Prices will most likely stay higher than normal
until June.
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Why is
Spring Grapefruit so sweet?
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The longer
a Grapefruit stays on the tree, the sweeter it gets.
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GRAPEFRUIT (Thursday, April 15): There’s a saying by some
Grapefruit growers: “The longer a Grapefruit stays on a
tree, the sweeter it gets.” Unlike some tree fruits, grapefruit
is not harvested all at once. There are many different sizes
and states of maturity of fruit hanging on a tree at any one
time. Growers may harvest a tree several times during the season.
Later in the season, because the fruit has been on the tree for
a long time, it gains more sugar content. Some of the Spring
Grapefruit from Texas, Florida and California tend to be some
of the sweetest of the season. As we move into warmer Spring
temperatures here, in Texas and Florida, you tend to see less
color in the inside fruit. Heat takes the color out of produce.
So instead of that dramatic brilliant red color in Grapefruit,
you may start seeing lighter red color, even more pink, particularly
with Texas fruit. California fruit already had lighter red color,
so warmer temperatures will give us more pink fruit. Flavor and
juice content will still be excellent. It's just the color that
will change.
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You can
go mad over this Mango.
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MANILA MANGO (Friday, April 16): The Mango is the most popular
fruit eaten in the world today. More popular than bananas, apples
or oranges. This time of year, Mazatlan, Mexico begins their
harvest. It is one of the southern most growing regions in Mexico.
Over the past decade, imports of Mangoes from Mexico have increased
10 fold. These early Mangoes will not be quite as full of sugar
and juice as will Mangoes in just another month or so. One great
thing to do with these early Mangoes is to grill your Mango.
On a hot grill, you can brush it with a little Olive Oil and
throw it on the grill. Just a few minutes on each side, just
enough time to get some nice grill marks (no relation to Michael
Marks). What grilling will do is actually intensify the flavor
by causing some slight dehydration, leaving more flavor. One
of the newer Mangoes coming into supermarkets is called a “Honey
Manila Mango” and are now being harvested in southern Mexico,
from the state of Nayarit. They are rich and creamy with a very
prominent mango flavor. They turn a golden yellow color as they
ripen. When fully ripe, the Honey Manila will give slightly to
the touch, and will with some slight wrinkling on the skin. Honey
Manila Mangoes will remind you of peaches and pineapple, but
spicier and more fragrant. They can be substituted in any recipe
that calls for peaches, papayas or nectarines. They actual variety
name of the Mango is Ataulfo, an Indonesian type that originated
from a Hawaiian seedling strain in India, Burma and Malaya. The
fruit tends to be slightly smaller than other Mangoes, but when
they are ripe, they are rich in flavor with a texture that’s
as close to butter as butter is. There seems to be a Mango madness
in the United States. Thirty years ago, per capita consumption
barely hit the radar, only .15 pounds per person per year. Today,
it’s over 1.5 pounds per capita. By they way, these Manila
Mangoes are loaded with Vit. A.
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