- Author: Jeannette E. Warnert
What flavors do you detect in a sip of lemon water? Are there notes of sweetness, sour, off flavors or fresh citrus taste? Scientists at the UC Kearney Agricultural Research and Extension Center and the USDA want to know every subtle taste sensation for a research project continuing over the next 18 months.
Participants will taste the major types of citrus to confirm that treatments used to eliminate pests in overseas shipments don't have an impact on fruit enjoyment. Lemon tasting will be followed by mandarins, navel and Valencia oranges, and grapefruit.
“This work is critical for the citrus industry,” said
- Author: Kathy Keatley Garvey
“Honey, please pass the honey!”
That simple request, prefaced with a term of endearment for good measure, means there's honey on the table.
And well there should be. As the daughter, granddaughter and great-great granddaughter (and beyond) of beekeepers, I grew up with honey on the table. (And on my fingers, face and clothes.)
My favorite then was clover honey from the lush meadows and fields of our 300-acre farm in southwest Washington. My favorite now is Northern California yellow starthistle honey, derived from the blossoms of that highly invasive weed, Centaurea solstitialis, which farmers hate (and rightfully so) and beekeepers...
- Author: Brenda Dawson
This time of year, it can be hard to resist the pull of sweet potatoes — roasted, mashed with butter, and topped with a combination of delectable treats from maple syrup to pecans to marshmallows. But did you know that the green leaves of the sweet potato plant also have the potential to be a tasty, nutritious food?
In Ethiopia, where sweet potatoes can be a staple crop, UC Davis graduate student Lauren Howe recently helped farmers taste test the leaves and consider this familiar crop in a new culinary light.
Watch a video to learn how to prepare sweet potato leaves:
- Author: Pamela Kan-Rice
Food Tank is hosting its inaugural summit, titled “Growing the Food Movement,” on Nov. 14 in San Diego at the Illumina Theater. The event is co-sponsored by the Berry Good Food Foundation, the University of California's Division of Agriculture and Natural Resources, and the San Diego Bay Food and Wine Festival.
More than 30 speakers and panelists from the food and agriculture world in the San Diego area and around the globe, including David Bronner, Ryland Engelhart, Jessica Greendeer, ANR's own Rachel Surls, UC Cooperative Extension sustainable food systems advisor in Los Angeles County, and
- Author: Diane Nelson
When it comes to watering walnuts, most California growers believe you need to start early to keep trees healthy and productive throughout the long, hot summer. But according to striking results from a long-term experiment in a walnut orchard in Red Bluff, growers can improve crop production if they hold off irrigation until later in the season and directly measure their trees' water needs.
The findings from researchers at the University of California may help farmers optimize water use.
“It's a game-changer,” said walnut grower Hal Crain, who welcomed researchers on to his orchard to test irrigation optimization. “It's clear to me you can improve nut quality and yield by applying water based on what...