Why do you love fruits and vegetables? Is it their bright colors? Their many shapes and varieties, the way they can makeover your plate with the seasons? The opportunity to taste local terroir in a very fresh bite of fruit or forkful of salad?
Is it more about the juiciness, crunchiness or succulence?
Or do you think more about nutrition? About vitamins, micronutrients and fiber, after decades of being encouraged to eat “5 A Day” to be healthy? Is it about that feeling of righteous virtue when you fill half your plate with fruits and vegetables — and know you're earning a gold star for
- Author: Cynthia Kintigh
Farmers markets, produce stands, and likely your own backyard garden are an exploding bounty as California strawberries, stone fruits, and tomatoes show the summer produce season is in full swing.
But have you ever wondered what to look for when selecting fruits and vegetables? Why does your refrigerator have separate bins for fruits and vegetables? Should fresh tomatoes be stored in the refrigerator or on the counter? And how do you keep fresh basil fresh until you're ready to use it?
These and many more questions are answered in the colorful handbook: From the Farm to Your Table: A Consumer's Guide to Fresh Fruits and Vegetables available at
I'll admit that one of my favorite things to do on a hot day is to walk into an air-conditioned room. That burst of cool air in those first moments can be so refreshing.
It turns out I'm not alone — fruits and vegetables like to be cool on hot days too.
“Temperature management, or cold chain, is the single most important factor in maintaining postharvest quality in fruits and vegetables,” said Elizabeth Mitcham, UC Cooperative Extension specialist in the Department of Plant Sciences at UC Davis.
Controlling temperature helps regulate the aging process of a fruit, along with its water loss and microorganism growth. Storing fruits and vegetables at...
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: Jim Coats
"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...