Posts Tagged: fruit
Only in California could arid land be converted into the nation’s salad bowl.
In the late 1800s, University of California researchers discovered how to remove salts from the soils of the Central Valley, turning it into one of the most productive agricultural regions.
UC researchers continue to play a key role in agriculture today, keeping California the nation’s leading agricultural state, from dairies in Tulare to nut farms in Newberry Springs.
A new brochure highlights the breadth of UC Agriculture and Natural Resources’ impact. UC guidelines have helped farmers boost broccoli production. UC scientists have developed sweet-tasting citrus and strawberries to meet consumer demands. UC certifies more than 95 percent of wine grapevines grown in the state, providing a reliable supply of high-quality vines for California’s multibillion-dollar wine industry. Whether it’s managing invasive pests, promoting nutrition or sustaining small farmers, ANR serves California’s communities with a focus on advising, educating and searching for solutions.
For more information, read the Cultivating California brochure.
uc anr minibrochure cover s2
Oh January 1st, how I hate you. If you’re like me you’re still recovering from the month long holiday food hangover. With three months until spring and swimsuit season on the horizon, you’re feeling the pressure to lose the winter coat! As always, you make that infamous New Year’s resolution: TO LOSE WEIGHT!
“Gym membership here I come!”
“I will not touch another carb for the rest of the year!”
“No sweets ever again… after this one!”
“I’m on a new diet, I eat nothing and when I feel like I’m going to faint I eat a cube of cheese!”
Okay the last one is my favorite quote from the Devil Wear’s Prada, but working in the health field I have found that sometimes people actually think that’s a solution. We find ourselves making resolutions that eliminate entire food groups from our diets, because we think it will help us lose weight. The thing most people don’t know or realize is that sometimes the absolutes we make can be very harmful to our health, and in the long run can actually cause us to gain the weight back plus more.
So this year, let’s make an attainable, realistic goal. Here are three tips selected from www.choosemyplate.gov, to have a healthy year!
- Put a positive spin on it – instead of saying “I can’t eat any sweets at all!” try a few “I will” statements on for size:
- I will add 1 serving of fruits and vegetables to each meal.
- I will make half of my grains whole.
- I will choose water or low-fat milk more often.
- Build a healthy snack – instead of buying the expensive processed snacks, try these healthy tips:
Combine fruit and a dairy food for the morning munchies:
- Apple and cheese
- Banana and yogurt
Combine vegetables and a protein food for a p.m. pick-me-up:
- Celery and peanut butter
- Carrots and almonds
Combining these foods will help you stay fuller longer while increasing your nutrient consumption.
- Don’t discount physical activity – being healthy isn’t about just what you eat. Adults need 30 minutes of physical activity a day and children need 60 minutes. Just because you don’t have a gym membership doesn’t mean you can’t be physically active. Remember that 30 minutes can be broken up throughout the day.
Here are some tips to increase your physical activity incrementally, without breaking the bank:
- Start a walking club with your co-workers, neighbors or friends. You’re more likely to do it if someone keeps you accountable.
- Do what you like! If you hate to run, don’t do it. There’s no use in driving yourself crazy doing something you hate. If you like to dance, then turn the radio up and have fun!
- Do stretches, exercises, or pedal a stationary bike while watching television.
Remember to always consult your physician before beginning a rigorous exercise regimen.
May your new year be full of realistic, attainable, resolutions! Keep it positive. Select healthy snacks that help you stay full longer. Get moving so you have more energy during the day. For more information and health tips visit www.choosemyplate.gov.
Wishing you all a very healthy 2012!
One of my favorite "grapefruit" varieties is one that is similar to my Marsh but sweeter and has an earlier harvest period. It is a "Cocktail" hybrid. However, it really isn’t a grapefruit at all but rather a hybrid of a mandarin and a sweet pummelo. Its juice and fruit are so sweet and delicious. It does have seeds but the flavor is amazing and truly worth planting in the garden for its wonderful juice as well as for fresh eating. It begins to ripen in January and will hang on the tree through March.
Another great variety with an even earlier harvest period is a grapefruit called "Oro Blanco." Oro Blanco is a hybrid between a white grapefruit and a sweet pummelo and was introduced in 1980. This one is also very sweet, but it is seedless and has a much earlier harvest period, from December to March. The only thing that may be a bit off putting is that it has a greenish yellow rind rather than the bright yellow gold of other varieties. Nonetheless, I find this one to be a winner in my book. In fact, in Citrus Variety Collection Notes at UC Riverside, it says:
"10/1988, EMN: My opinion, for what it might be worth, regarding Oroblanco vs Melogold, is this: For maximum returns as a cash crop, plant your acreage to Melogold; but save one space near your back door for a tree of Oroblanco for your own use."
Melogold is another hybrid and a sister variety to Oro Blanco. It was introduced to the industry in 1986 by the Citrus Research Station at UC Riverside. Melogold is fairly similar to Oro Blanco but the fruit is a bit larger and the rind is more yellow at maturity. Both are winners in my book. For more information on this and other citrus varieties for your garden, read the free online publication "Tried and True or Something New: Selected Citrus Varieties for the Home Gardener."
Now, what can you do with grapefruit besides just eat the fruit or squeeze the juice for breakfast? Well, there is always grapefruit and fennel salad, grapefruit sorbet, grapefruit glaze for fish, grapefruit and pomegranate juice martinis, and one of my favorites this time of year is a cranberry-grapefruit conserve that my mom used to make. Here is the recipe:
Mom’s Cranberry-Grapefruit Conserve
- One large grapefruit (red or white)
- 2 1/2 cups sugar
- 1 pound fresh or frozen cranberries
- Peel strips of the rind from the grapefruit. Include a small amount of white pith.
- In a medium saucepan, blanch the strips by bringing them to a boil over moderate/high heat. Drain and repeat once more.
- Dice the blanched peels into about ¼ inch pieces; reserve.
- Juice the grapefruit.
- Combine the grapefruit juice, cranberries, 1-1/2 cups of the sugar and 1-1/2 cups of water and bring to a boil. Simmer over low heat, stirring occasionally, until the liquid has reduced by half and the cranberries are cooked down, about 1-1/2 hours.
- In a medium saucepan, mix the diced blanched grapefruit peel with 1 cup of sugar and one cup of water. Bring to a boil and then simmer over moderate heat, stirring occasionally, until the peel is translucent, about 40 minutes. Add the peel and syrup to the cranberry mixture and simmer together over moderate heat, stirring occasionally, until reduced to 3 cups, about 25 minutes. Serve at room temperature or chilled. This conserve can be stored for up to a month in the refrigerator.
Note: I like to pour the slightly warmed conserve over cream cheese to spread on crackers or I also serve it with fish or turkey.
What got me started on this contribution is a book I recently read, called Hungry Planet by Peter Menzel and Faith D’Aluisio. It photo-chronicles what an average family from different regions around the world eats in a week. Fascinating reading, but not the topic of this blog, just the inspiration.
The report does distinguish between loss and waste, pointing out that losses, which occur in production, harvest, postharvest and processing, are most prevalent in developing countries, whereas waste, which occurs at the end of the processing phase, is due to poor distribution and consumption habits, found in the industrialized countries. In developing countries, 40 percent of losses occur at post-harvest and processing levels while in industrialized countries more than 40 percent of losses happen at retail and consumer levels.
The report also points out that per capita waste by consumers is approximately 10 times greater in Europe and North America than it is in sub-Saharan Africa and South and Southeast Asia. Not surprising, just hard to hear.
We aren’t only wasting food when we throw out our fruits and vegetables. It takes time, money, energy, water and oil to generate produce. In fact, an article written for The Economist states, “Producing these wasted calories accounts for more than one-quarter of America’s consumption of fresh water, and also uses about 300 million barrels of oil a year.”
And, if that’s not enough what about the time and gas required to take it from the farm to the packing house to the shipper to the store to the home to the dump? And once it’s at the dump, rotting fruits and vegetables produce methane, a greenhouse gas 20 times more potent than carbon dioxide.
OK, OK enough with the lecture. What can we do?
- Raise your awareness of waste
- Assess what you have on hand before buying more
- Plan your meals and shop with a list to reduce over-purchasing (and go to the store with a full stomach!)
- Organize your fridge and counter so you know what you have
- Cook so that you don’t have too many leftovers
- Use your freezer
- Get creative with any remaining fruits and vegetables — recipes are abundant online
- Compost leftovers so you can grow your own fruits and vegetables
"Some hae meat, and canna eat,
And some wad eat that want it . . ."
The words are old and a little hard to understand, but they tell a story that's as true today as when the poet Robert Burns spoke them back in the 1790s. They were old words even then. Always, it seems, there are those of us who are fortunate enough to eat well and those of us who go hungry, even in a country as rich as ours.
One morning last May, I got to meet some folks who help ease that hunger in the community where I live. That morning I drove with my wife to an industrial area on the northeast side of Woodland, California, where the Food Bank of Yolo County does its business. Outside the warehouse door delivery trucks from local markets, chain stores, farms, and other food sources came and went, mingling with buyers' pickups and trailers from churches and other charitable groups.
The big trucks were there to deliver what many retailers would consider marginal goods: bread, dairy products, meats, and canned and dry goods that were moving too slowly off the shelves or getting too close to their sell-by dates; a cardboard harvest bin of loose carrots in the walk-in, donated by a grower who was getting ready to put in a new crop; 50-pound sacks of potatoes or onions that were either too much for the food service market or were set aside by generous handlers or a government agency for exactly the purpose they were about to serve: to feed the hungry.
These days about 35 percent of the stock you can see in this Food Bank warehouse has been donated outright. The rest comes from government agencies or direct purchases from the California Association of Food Banks. A few years ago the directors of the Food Bank of Yolo County shifted their focus toward providing clients with fresher, more nutritious food, and since then they have brought their fresh produce sales from about 50,000 pounds a year up to a high of 1 million pounds in 2010.
That morning in May my wife and I joined other groups of buyers inside the warehouse, each of us picking through the low-priced goods for just the right mix of products to refill the shelves of a soup kitchen or—as in our case—a local food closet. Loaves of bread, a case of canned tomatoes, a box of apples, macaroni and cheese mix, a shrink-wrapped bundle of bags of flour. We loaded our wheeled dolly three times: first came the bread, which a food bank volunteer weighed before we loaded it into the truck; then the produce, likewise weighed on the dolly and loaded; and finally the canned and dry goods, which are priced by the case. Five flats of eggs we put in the pickup's back seat for a smooth ride. For a little less than $100 we got enough food to fill the truck.
A short trip then took us back to the food closet at our church, where 8 or 10 women and men, most of them well into their retirement years, bustled around the edges of the sorting table that filled the middle of the small room, stacking cans on shelves, putting bread, tortillas, and eggs into the refrigerators, doling potatoes, onions, rice, and beans from 50-pound sacks into smaller, consumer-sized bags, and pointing out to me firmly and kindly each time I put a box or bag down in the wrong place. Which was pretty often. Before an hour was up, the closet was stocked and locked up and ready for food distribution the next day. Two distributions a week from our closet alone can serve up to 50 families in need.
There's plenty that you can do, too, to help relieve hunger in your own community. Find your nearest food bank on the California Association of Food Banks website, or ask around to find out about local food closets or soup kitchens.
Then all you need to do is pitch in. If you've got the time, they've got the need.