- Author: Kathy Keatley Garvey
California produces more figs and pomegranates than any other state in the nation; in fact, our state is the sole producer of 99 percent or more of the U.S.-grown pomegranates and figs, according to the California state office of USDA's National Agricultural Statistics Service.
And honey? The Golden State ranks second in honey production, eclipsed only by North Dakota.
So why not combine all of them into a dessert? And add some walnuts and goat cheese for good measure--and good...
- Author: Pam Devine
I first tasted a feijoa (fay-zho-uh, or pineapple guava) as a student here at UC Davis many years ago. A friend showed me her secret trees (south side of Wellman in Davis — tons on the ground right now!), and I was hooked. I didn’t think much of it at the time, other than thinking this is one of the best things I have ever eaten in my life. It tastes better than candy, and ripens right around Halloween - sweet! I had never seen or heard of a feijoa. You likely haven’t either, so I’m writing to introduce you.
First a little history. This subtropical plant originated in the higher altitude regions of central South America, but has since been introduced and grown...
- Author: Brenda Dawson
What if you could significantly improve the nutritional quality of your diet, just by switching one of the vegetables you eat every day?
In parts of Africa, some people are doing just that by switching from yellow or white sweet potatoes to orange-fleshed varieties.
In many African countries, sweet potatoes are a common staple—though not the orange-fleshed varieties I’m used to finding on the Thanksgiving table.
That orange color signifies the potato’s beta-carotene content, which our bodies convert to vitamin A. Vitamin A deficiency is the leading cause of preventable blindness in children and is crucial to the survival of...
- Author: Cynthia Kintigh
The pomegranate has moved from a fruit once used primarily as a holiday table decoration to a sought after health food. Rich in antioxidants with a tangy flavor and a deep jewel like color, there's a lot to love about the pomegranate. Except, getting to the fruit. Extracting the edible arils is tricky enough; but take the next step of juicing and you'll quickly realize why commercially prepared pomegranate juice carries a dear price tag.
We have two pomegranate trees in our yard, and this year we have a bumper crop of the seedy beauties. Add to that the grocery bag of pomegranates that usually ends up on our porch from a friend and you've got more arils than most people would care to eat. So last weekend I donned an apron and...
- Author: Jeannette E. Warnert
Fairs in California have come a long way from their agricultural roots. Originally created as a showplace for recently harvested crops and livestock raised by youth, fairs now are focused on entertainment, shopping and just about anything deep-fried or on a stick.
UC Cooperative Extension and the Fairs and Expositions branch of the California Department of Food and Agriculture teamed up this summer to host meetings at seven county fairs to see how to bring back the quaint agricultural flavor of decades past.
Penny Leff, UC Cooperative Extension agritourism coordinator, and Diana Paluszak of Fairs and Expositions brought together small-scale farmers, fair officials, tourism...