- Author: Jennifer Rindahl
When most people think about parsley, they likely think of it as an inedible garnish a chef places on their plate. But parsley is widely used in dried spice mixes, soups and other prepared foods as well as in salads and other recipes. Currently, California produces almost 2,600 acres of parsley at a value of $18 million a year, with Monterey and Ventura counties accounting for 49 percent of the state's parsley production.
California parsley is produced typically in high volumes and with high quality. However in the past few years, growers began to observe unfamiliar disease issues in their parsley fields. Leaf spots, blighted foliage and yellowed plants contributed to loss of quality and reduced yields.
- Author: Brenda Dawson
Last week, NPR offered up a novel weed control solution for all those yellow dandelions dotting your lawn: just eat 'em. The article includes a chef's recipe for dandelion flower fritters.
The idea that weeds can be edible pops up periodically, with articles suggesting one person's weeds are another person's salad bar, highlighting chefs who “have a way with weeds,” discussing ways medieval
- Author: Brenda Dawson
From broccoli to watermelon, California farmers grow more than 400 agricultural commodities. In 2011, California was the primary producer of almonds, artichokes, dates, figs, raisins, kiwi, olives, cling peaches, pistachios, dried plums, pomegranates and walnuts— accounting for nearly 100 percent of each of these crops grown in the United States.
When Americans think of “agriculture,” California may not be the first state to come to mind. But the Golden State — just this one state — produced nearly half of all fruits, nuts and vegetables grown in the U.S. in 2011 (source).
In this land of abundance, UC Agriculture and Natural Resources is...
- Author: Jeannette E. Warnert
Most Americans gravitate toward the familiar in supermarket produce aisles. But some creative shopping unveils a tremendous diversity of edible vegetables that can turn an ordinary menu into a much more interesting cuisine.
At certain roadside stands, at farmers markets that cater to diverse clientele and in small Asian supermarkets, adventurous Californians can buy vegetables like bitter melon, Chinese long beans, opo and luffa. Finding them is the first step, knowing how to prepare them is another matter. UC Cooperative Extension has made these less familiar vegetables more accessible by creating a collection of easy-to-cook and nutritious Southeast Asian vegetable recipes.
The recipes were developed by UCCE nutrition...
- Author: Penny Leff
Do county fairs make you think of deep-fried Twinkies and Ferris wheels, and maybe some prize-winning pigs? Can you imagine a local food marketplace next to the quilt show, a demonstration farm by the pony rides, fresh fruit for sale in the midway, a community dinner honoring local farmers, and housing available for hundreds of farm-workers the week after the fair closes?
These all thrive at some of California's county and district fairs, and may be part of the future at many others soon. The University of California small farm program and the California Department of Food and Agriculture (CDFA) Division of Fairs and Expositions are teaming up to...