NBC's ' Produce Pete' sits down to talk about food access issues, the New York Green Cart Initiative and his own beginnings as a street vendor. He appears in the film THE APPLE PUSHERS (www.applepushers.com).
Pat and Produce Pete out for a fun day at Eden Garden Marketplace. Pat's getting better at picking fresh fruits and vegetables then i am.
Produce Pete and Hank inside the refrigerator at Katzman Produce at the Hunts Point Market in the Bronx talking vegetables.
!!! Links to shows also available at bottom of page for shows listed !!!
06/22/19 WNBC HEALTH EXPO, METLIFE STADIUM, RUTHERFORD, N J 1 PM - 4PM
08/01/19 HORIZON FOUNDATION SOUNDS OF THE CITY 2019 ( MUSIC OF PRINCE) NJPAC 1 CENTER STREET, NEWARK NEW JERSEY 5 PM - 9 PM
08/15/19 GARDEN STATE AGRICULTURAL NIGHT AT TD BANK BALLPARK ( SOMERSET PATRIOTS)
1 PATRIOTS PARK, BRIDGEWATER, N J 5 PM - 7 PM COME ON OUT AND WATCH THE PATRIOTS
PLAY ON THERE FIELD OF DREAMS.
08/16/19 COOK'S MARKET AT RUTGERS GARDENS, 130 LOG CABIN ROAD, NEW BRUNSWICK, N J 08901 11 AM - 5 PM TALKING NEW JERSEY TOMATOES
09/26/19 RUTGERS UNIVERSITY GARDEN PARTY, 112 RYDERS LANE, NEW BRUNSWICK, N J
BOOK SIGNING AND FUNDRAISER
Great fragrance is the hallmark of a good ripe cantaloupe. In my younger days, when I had the store and I would come home from the market the smell from a crate or two of cantaloupes in the truck would fill the air, it didn't matter what other produce was in there. When I opened the door to unload, the warm, rich, sweet summer smell of melons is the first thing that hits me. Usually the least expensive and probably the most popular melons on the market, cantaloupes are sweet, fragrant, and juicy, with a pinkish orange to bright orange flesh. Grown primarily in California and other western states, cantaloupes are round, with a golden, tightly netted skin. Although good cantaloupes from the West are available from June through December, they are best between June and September. That's when the California crop is at its peak, and I think that state grows the best cantaloupes. Arizona is next, New Mexico and Texas also grow big cantaloupe crops.
ORIGAMI CANTALOUPE VARIETY
Origami cantaloupes have the signature rough, tannish, netted skin of other cantaloupe varieties and range in size from 8 to 12 centimeters in diameter. Unlike other cantaloupes the Origami cantaloupe is prized for its thin rind and smaller seed cavity thus giving it more edible flesh. The orange flesh is succulent, juicy and sweet. When ripe the Origami cantaloupe has one of the strongest floral musky aromas of any cantaloupe. For best flavor pick cantaloupes that have a full slip, raised netting and a sweet aroma.
Almost all cantaloupes commercially grown in California are of the Hale's Best group of varieties. Several strains are on the market, each with a few distinct characteristics. Other varieties include Hymark and Mission. California provides the bulk of supplies to the U.S. with Arizona and Texas also producing considerable amounts. U.S. availability begins in late April and the peak months are June through September. If the stem end is rough with portions of the stem remaining, the melon was harvested prematurely. Shriveled, flabby or badly bruised product signals poor quality. Also avoid melons with growth cracks, mottling or decay (mold or soft sunken spots on the surface). A mature cantaloupe will be well netted or webbed with a smoothly rounded, depressed scar at the stem end. When ready to eat, cantaloupe will take on a yellow background appearance, acquire an aroma and soften. Because cantaloupe is shipped in a firm state to avoid damage, it usually needs a few days at room temperature to soften and become juicier. To prevent bacteria on the melon netting from passing through to the flesh when cutting, follow these FDA rules:
The best time to buy western cantaloupes is between June and September, when the California melons are at their peak. During December, January, and February, we get cantaloupes imported from Central America. Although you'll occasionally get lucky and find a good one, most of these are both overpriced and lousy. In February, March, April and May we start to see Mexican cantaloupes. They aren't as good as summer cantaloupes from the States, but over the last few years the quality has improved and the price has become more reasonable.
Color and, more important, fragrance - not softness at the stem end - indicates ripeness. A cantaloupe with golden color and ripe, sweet aroma is going to be a ripe, sweet melon. Don't push the stem end - if your neighbor presses a thumb there, and I press mine there, you're going to feel something soft even if the melon is grass green. For some reason, cantaloupes with tighter netting seem to have a firmer, crisper texture and cut better than those with the looser, more open netting. A cantaloupe on the green side will ripen if you leave it out at room temperature until any green undertones in the rind have turned golden and the melon has a rich smell. But in season, during the summer, there's no excuse for taking home a green melon. In-season melons should have been picked fully mature and fully ripe, with little or no green showing. I think melons taste better and have a better texture at room temperature, but if you like your melon chilled, refrigerate it right before you're going to eat it. Cut melons, of course, have to be refrigerated, but wrap them tightly in plastic to preserve moisture. If you don't want everything in your refrigerator to smell and taste like cantaloupes (and vice-versa), it's a good idea to put the melon in a heavy plastic or glass container with a tight-fitting lid. Cantaloupes are fine eaten as is for breakfast or dessert or cut up with other melons and fruits in a salad. Nutrient content descriptors for cantaloupes include: fat-free, saturated fat-free, very-low-sodium, cholesterol-free, high in vitamin A, high in vitamin C and a good source of folate (add 10% folate to label). Because cantaloupe is easy to cut, it can be used as an appetizer, in salads, as a breakfast plate garnish and in compotes and desserts.
A FEW FUN FACTS FROM PRODUCE PETE
– Cantaloupes are considered a luxury and are commonly given as a gift in Japan.– Cantaloupes were first brought to America by Christopher Columbus is 1492.– Did you know that “down under” in Australia they refer to cantaloupe as “ROCKMELON”? Makes sense to us – they kind of do look like rocks.– An average sized cantaloupe contains just 100 calories. Who knew something so sweet could be good for you?– Cantaloupes are the most popular melon in the United States. Try them freeze dried for an all natural, portable, healthy snack.– They are members of vine-crop family, including other melons, squash, cucumbers, pumpkins, and gourds. They have plenty of relatives – one big happy family.– Not only do they taste good, they also fight against lung and oral cavity cancers.– Because cantaloupes are high in Vitamin A, they help maintain good eye health. Vitamin A is essential for maintaining healthy mucus membrane and skin of your eye.– Cantaloupes protect you from UV rays. Forget the sunblock! Just joking, you should still definitely wear sunblock on top of adding more cantaloupe into your diet.– Cantaloupes also help fight infections due to being filled with Vitamin C.– Cantaloupes trailing vine can reach up to 5 feet in height.– Fruits develop after 90 days of planting. Don’t plant them if you’re craving one right away – you’re better off going to the grocery store.– Cantaloupes have many roles. They can be consumed fresh and as an ingredient in a fruit salad or used to create sorbets, smoothies and ice-creams. Even freeze dried, cantaloupes are a healthy snack.– The cantaloupe was first cultivated in the 1700s, in the Italian papal village of Cantalup. Now we know where they got the name from.These are just a few of our favorites! We hope you share these interesting cantaloupe fun facts with your family and friends, and try to incorporate cantaloupe in your diet if you haven’t already. They are super nutritious and packed with vitamins.
Serving Size: 1/4 Med. Cantaloupe (134g) Amount Per Serving Calories: 50 Calories from Fat 0 % of Daily Value Total Fat: 0g 0% Saturated Fat: 0g 0% Cholesterol: 0mg 0 % Sodium: 25mg 1 % Total Carbohydrate: 12g 4 % Dietary Fiber 1 g 4 % Sugars: 11g Protein: 1g Vitamin A: 100% Vitamin C 80% Calcium: 2% Iron 2 % *Percent Daily Values are based on a 2,000-calorie diet. Source: PMA's Labeling Facts
Click link below for Cantaloupe Show
Watermelon to me brings back memories of my childhood which, of course, was a very long time ago. Years ago we used to peddle door to door - the time when the supermarkets came to you. Now in those days we used to have what we called straight loads, which most of the time were watermelons. Watermelons sold then mostly whole, never cut, except if you plugged it. Plugging is when you make a triangle cut into the watermelon, then you pull out the triangle cut to see if the watermelon is ripe. Red, juicy, with a thin rind is what you're looking for. Back then, everybody bought whole melons because they had big families. As the seedless variety began to get more popular, the cutting of watermelon also became the thing to do. Now watermelons are mostly sold by the piece. Summertime or year-round - there is nothing better than a good ripe watermelon. It didn't happen overnight or over the span of a few growing seasons. It took years and years to get rid of those seeds. Yet the result is somewhat truly amazing to behold, and even more amazing to taste. The seedless watermelon is sweeter and crunchier, with a nice thin rind. You ought to see all the ways people try to test whether watermelon is ripe. They thump them. They twist the stem to see if it will twist back. I've seen people balance straw on a melon to see if the straw will rotate. People have even brought buckets of water into the store to see if a melon will float. Everybody has some magical way to see if a watermelon is ripe, but there's one simple, sure way to tell. Look at the stem end: if the stem is shrunken and shriveled, the melon is ripe.
African in origin, watermelons are actually edible gourds in the same family as cucumbers and squash. The top three producers in the United States are Florida, Texas, and California, with Florida providing up to 90 percent of those we get on the East Coast. There are many varieties, many different shapes and sizes - a few with yellow flesh, most of them with red. Some people avoid watermelons because they're so big but a lot of small varieties have been developed that are terrific, and most markets sell large melons cut into halves or quarters. The average weight of a watermelon is five to thirty pounds, with some varieties as small as two pounds.
Seventy-five percent of the crop is produced in June, July, and August, but watermelons are available year round - imported from Mexico and Central America in the hard winter months, although in December and January they're very expensive and in limited supply. As with most fruits, you should buy watermelons when the domestic crop is in season.
Although a seedless watermelon will ripen after it's picked, if you want it ripe when you buy it, look for a stem that's shrunken and discolored. If the stem is missing, the watermelon is too ripe; it will be mealy and dark and not taste fresh. If the stem is green - the watermelon is too green and not ripe. The skin should be dull, not shiny. Slap the melon and listen for a hollow thump. A yellow belly or the underside of the watermelon usually indicates the fruit is ripe. Cut melons are usually more expensive per pound than those bought whole, but they may be a better buy because you see exactly what you're getting. The blossom end of the watermelon is usually the ripest and therefore the sweetest part. If you're buying a cut melon, look for the blossom end. Make sure the flesh is dark red and firm.
Store a whole seedless watermelon in a cool place, not in direct sunlight. Don't refrigerate it unless it's cut or you want to chill it a few hours before serving.
Slice and serve or combine chunks or balls with other fruits for fruit salad; serve in the watermelon shell. Puree seedless watermelon for a delicious drink or freeze the puree to make ice pops or sorbet. Enjoy!
Soon to be published research by the U.S. Department of Agriculture shows that watermelon is as much as 60% higher in lycopenes than tomatoes. Lycopene is a pigment that gives the bright red color to tomatoes, watermelon, grapefruit and guava. Recent studies show the intake of lycopene is associated with reductions in several forms of cancer, including prostate, breast, lung and cancer of the uterus. The anti-cancer properties of lycopene appear to be due to its effectiveness as an antioxidant. Warm days and cool nights in the watermelon growing areas help increase lycopene content. The riper or redder the melon…..the more lycopene. In addition to lycopene, watermelons also contain other properties beneficial to the body, including citrulline, an amino acid compound, which helps flush out the kidneys.
Top 10 Watermelon Fun Facts
The story of how Napolitano's Produce in Bergenfield NJ got it's start, has to do with watermelons. My father was always in the produce business but really didn't care much for it, you know it was never his choice , it was what the family did. Now from time to time he would do other jobs, a butcher, truck driver, bar owner, and a bus driver. well it just so happened that he was driving a bus for Red and Tan Line in northern New Jersey, when my Mom came to him and said, Pete, I was getting gas at a service station in Bergenfield and I noticed that next to him was an empty lot and I thought , that would make a perfect spot for me to sell some watermelons off one of your trucks. Mom was always thinking of how to bring extra money in the household, those days were pretty lean, and she was a woman ahead of her times. So being a good husband he bought her a load of watermelons, parked her on the corner by the gas station and went about driving the bus. To his surprise, but not her's, she sold the whole load that day. Now being such a good husband, he bought her two loads the next day, she sold all of them and he stopped driving the bus, and Napolitano's Produce was born.
So when people always say to me, your father had a great business, I always thank them with a little smile, if it wasn't for mom , who knows what would have been.
ENJOY YOUR SUMMER !!
Click link below for PRODUCE PETE STEVE CARELL WATERMELON SHOW
Click the link for watermelon show
Like most fruits, peaches originated in China and arrived in the United States via the Middle East and Europe. Tender, juicy and aromatic, peaches are thought of as a southern fruit, but California and New Jersey grow huge crops as well. In fact, any temperate area with a long enough growing season will produce peaches, and peaches grown in your area and picked fully ripe are usually your top choice. Of all the places they're grown, though, I think Georgia and the Carolinas still produce the best.Most of us have no idea how much fuzz peaches have to begin with. Even though they've still got fuzz on them, 90 percent of it has been removed by the time you buy peaches at the market. When I was a kid, New Jersey was about 60 per cent farmland. We bought peaches from a man named Francis Johnson, who had a peach farm four or five towns away from us in Ramsey. I used to go there with my father to pick up peaches for our stand. Although the packing barn was a big red barn, it made me think of a white castle. Peach fuzz covered the whole barn; it was all over the place, completely blanketing the rafters in white, and drifts of fuzz were piled high. Those years are long gone, but they are great memories of my youth and i wish i could go back again and enjoy those wonderful summer days.
The sizing system used for California peaches is derived from the original method of place packing tree fruit into layers deep in a wooden lug. Today this type of container is referred to as a two-layer, tray-packed or "panta-pak" box. Peach size designations are based on the number of pieces of fruit, which can be placed in this two-layer, tray-packed box. For example, there are 56 pieces of fruit in a two-layer, tray-packed box of size 56 peaches. Through the years, the industry has developed a number of additional pack styles including loose-packed volume-fill boxes, consumer bags, single-layer trays and metric boxes. To accommodate every pack style, the sizing system used by the industry today is regulated according to the maximum number of nectarines in a 16-pound sample. Weigh-counts are set for each size designation and are regulated by the industry through third-party inspection at time of packing. Approximate minimum diameters have been determined for each size designation, but the true standard of size is the weight-count sample. California peaches, regulated by federal marketing orders, have been inspected to ensure fruit meets minimum weight-counts for the designated size.
Shoulders - The bulge surrounding the stem basin. Shoulders become full and well rounded as the fruit matures on the tree. Background Color - The yellow color on the skin of peaches and nectarines is the key to determining fruit ripeness. Look for bright yellow to orange colors with no hint of green to indicate a mature piece of fruit. Blush - The red or bright orange blush on a peach or nectarine is caused by exposure of the fruit to sunlight. This lends a more appealing look to the fruit, but is NOT an indication of ripeness or maturity. Blush may cover anywhere from 10 percent to 100 percent of the fruit surface depending on variety. Blossom End (tip) - The end opposite the stem. This is often the first part of the fruit to soften when ripe. Suture - A structural line running from the stem to the blossom end of the fruit. The suture may develop as a cleft or a prominent bulge depending on variety. Cheek - The sides of the fruit on either side of the suture. The cheeks of well- matured fruit should be plump. Pit or Stone - The pit or stone (seed) supports the fruit as it hangs from the stem and provides the conduit for nutrients from the tree as the fruit grows. The flesh adheres to the pit in "clingstone" varieties and is easily separated from the pit in "freestone" varieties. Flesh - The edible inside portion of a peach or nectarine. It can vary slightly in color, but traditional varieties normally have yellow or orange colored flesh. Some varieties may have a darker red flesh radiating from the pits as the fruit matures and ripens. "White flesh" varieties, as the name implies, will have a much paler, almost white appearance.
Once fruit is soft, it can be stored in the refrigerator for a week or more. Depending on the variety, ripe fruit will last for about a week in the refrigerator. But make sure it's ripe before you put it in. Again, an ordinary paper bag is all you need to get your tree fruit really ripe, every time. Never leave fruit in a plastic bag. Keeping fruit in a plastic bag will hasten decay and can produce off-flavors. Keep fruit away from the windowsill. Setting fruit on or near your window sill in direct sunlight can cause it to shrivel. High heat actually damages tree fruit. How to peel peaches. Put them in boiling water for 10 seconds or until the skins split. Plunge them into ice water to cool and prevent cooking. The skins will slip right off. How to prevent browning on the fruits' cut surfaces. Dip slices of fruit in a mixture of 1 cup water and 1 tablespoon lemon juice or simply squeeze fresh lemon juice over cut surfaces. Peaches belong to the rose family.
It's easy to ripen firm peaches ,Simply place the fruit inside a paper bag, loosely close the top and keep it at room temperature for a day or two. As peaches ripen they give off a natural hormone called ethylene. The paper bag traps the ethylene close to the fruit, while still allowing for the exchange of air into and out of the bag. Plastic bags will not work and can cause off-flavors in the fruit. REMEMBER; NEVER PLACE FIRM PEACHES IN THE REFRIGERATOR. This can cause a type of damage called "internal breakdown." If you've ever had a dry or mealy peach, you've experienced "internal breakdown" and it's caused by storing fruit at the wrong temperatures. This can happen in your home refrigerator or at your grocer store. Once fruit is soft and gives to gentle palm pressure, it may be stored in the refrigerator for several days without damage. That's really all there is to it!
Click link below for Southern Peach Show
New Jersey Red and Green Leaf Lettuce, Boston and Romaine
Come the spring is when New Jersey farms are just coming into season with all the great lettuces that are fresh and on your table the very next day. The boston lettuce, romaine and leaf lettuces, to my way of thinking, are the best I have ever eaten. When the weather starts to get hot boston lettuce, romaine and leaf lettuces don't really do too good but they use a drip irrigation system that works great for them and keeps the lettuce from burning up. When I went down to see some of my farmer friends, they had me out in the field picking lettuce, not a job I am suited to!!! But it was fun. So if you can't make it to a farm, a farmers market or your local supermarket here is some information on how to pick the best local boston, romaine or leaf lettuces when you are out shopping, and a quick tip, never wash until you are ready to use and store in your refrigerator in a paper bag (you get 2-3 more days out of them ).
RED AND GREEN LEAF LETTUCE
Red and green leaf lettuces are the most popular leaf lettuces, and the ones you'll readily find at the market. Both have very soft curly leaves and a semisweet taste. Red leaf lettuce is softer, sweeter, and also more fragile than the green. It makes a good salad, but it wilts and turns black very quickly, especially at the red tips of the leaves. Green leaf lettuce is a little coarser and not quite as sweet, but it's a bit crisper. I love it on sandwiches.
Supplies from California and Florida are available year-round. Local leaf lettuces are available May thru the first frost.
You don't want to see any dark green or brown slime on leaf lettuces - a sign that the head will deteriorate very quickly. Look at the rib to make sure it's not discolored. As with iceberg and other head lettuces, the butt should be white to light brown, and there should be no pink color on the ribs, which indicates the lettuce has had too much rain and will rot quickly in your refrigerator.
Red leaf lettuce is probably the most fragile of all the lettuces. The tender red edges of the leaves deteriorate rapidly and should be used as soon as possible after purchase.
Red and green leaf lettuces contain large amounts of Vitamin A and K, Calcium, Iron plus, Antioxidants, and Beta carotene.
A soft bright green, round ball lettuce. Boston is one of the sweetest of the lettuces. The leaf texture is more-tender, and it forms a looser, generally smaller head than iceberg. Like most lettuces, the leaves get whiter and whiter as you get toward the heart, but unlike iceberg, the inner leaves of Boston lettuce tend to be sweet and soft. When you get to the middle of a good head of Boston lettuce, its leaves are very pale and crisp.
There is a red leaf Boston that’s popular at our market. It looks the same as the green except for a little red at the tip. It’s pretty and I think even sweeter than the green.
Boston lettuce is available year-round from California and Florida, which are the two main producers. Local crops are available in May, June, and occasionally in July, but Boston lettuce particularly hates the heat.
Look for crisp-looking heads with outer leaves that are bright green, especially toward the edges. Around the base the color should be nearly white.
Tender Boston lettuce won’t keep long – generally three to five days. Unlike leaf lettuce, however, Boston wilts from the outside in. You can peel off any wilted or slimy outside leaves and find good, usable leaves inside. With leaf lettuces, once you discard everything that has deteriorated, all that is left is the ribs.
Boston grows in very black soil, and because it’s a loose head, a lot of that soil finds its way inside. Peel off leaves as needed and wash them carefully, especially toward the base of the ribs.
Boston makes a great tossed salad and is becoming more and more popular as the public discovers its virtues. As a result, it’s also becoming less expensive than it was just a few years ago. Boston makes an attractive bed for tuna or fruit salad and is fine on sandwiches. It can’t be cut into wedges as iceberg can, but other than that you can use it any way you’d use iceberg.
Romaine dates back to the days of the Roman Empire, its name was coined because each leaf is shaped something like a roman tablespoon. I like its extra-tender crisp inner leaves the best.
Although it’s available year-round, romaine is essentially a cold-weather lettuce that in most regions has its peak seasons in early spring and mid-autumn. All lettuces tend to bolt – send up a seed head – in hot weather, and romaine is particularly susceptible. Don’t buy it if it has a stalk protruding from the center, it has bolted and will be bitter.
Good romaine usually has very green outer leaves that should curl away from the center. A smaller head of romaine isn’t necessarily a more tender lettuce – a big one can be just as tender and tasty. Look for a crisp leaf and a fresh green color, avoid tire-looking, limp, yellow, or discolored heads and any heads that have bolted.
California and Florida are the biggest shippers. Florida romaine is usually greener than romaine from California, but my personal preference is for California romaine – I think it’s sweeter.
Like iceberg, romaine should be kept in the coldest part of the refrigerator, either in the crisper drawer or in a plastic bag. It also should not be exposed to apples or other fruits and vegetables that produce ethylene gas.
MORE ABOUT NEW JERSEY FARMS
There’s a reason it is called the “Garden State.” New Jersey’s diverse agriculture enables the state to hold its own with the largest fruit, vegetable and nursery-stock producing states in the nation. Each year New Jersey is a top-10 producer for such items as cranberries, blueberries, peaches, bell peppers, spinach and tomatoes. In fact, New Jersey is the most productive farmland in the United States based on highest dollar value per acre .
Farming is a billion - dollar industry in New Jersey. One good thing farming in New Jersey isn't shrinking any more, the number of acres used for farmland had been dropping, but it ticked up in 2017 for the first time in 20 years. Even thought the big farms are decreasing, only 113 farms of a 1000 or more acres left, there is a number of smaller farms, over 800, that have started up since 2012.
SO PLEASE SUPPORT YOUR LOCAL FARMER -- WHEN HE'S GONE THERE IS NO REPLACING HIM.
Click link below for Local Lettuce Segment
The secret of the sweetness is the South East Georgia soil. and thanks in part to a span of cold weather in December volume should be down, but quality thanks to a burst of heat in early April should be good. Harvest of Vidalia onions, which usually starts in late April, is a little late this year so you should start to see them in your stores right about now. Vidalia Sweet Onions are a yellow granex hybrid known for their sweet, mild flavor. This unique Georgia - grown onion, known as "The World's Sweetie" receives its mild flavor from the sandy, low-sulfur soil, and the mild, temperature found only in the 20-county production area of Southern Georgia. A fresh Vidalia onion has a light golden-brown skin and white interior. Its shape is rounded on the bottom and somewhat flat on the top or stem end. Vidalia’s mature and are harvested from late April through mid-June. A true Sweet Onion is what we call a spring onion - early dug - after the onion is picked and put in storage it starts to get hot. By using controlled atmosphere storage, which is cold storage, it keeps the onion from turning hot somewhat. The Vidalia Onions are the Georgia State Vegetable, and about 70% are distributed through grocery stores with the other 30% through roadside stands and mail-order businesses. The region grown is the most important factor in determining sweetness. The sulfites in the onions are the things that give you the heat and make your eyes tear. By keeping cool, the sugar stays in the onions and the sulfites take longer to take hold. Vidalia onions have always been a favorite of mine, but the most important thing to remember is buy them early in the season. You will still see Vidalia’s in the stores late into the summer and you will pay a premium price for them, well to tell you the truth they are not worth it. As the season goes on the onion will get hotter, and even though they call them Vidalia’s the sugar in the onion has turned to sulfites and are hot not sweet. To me there is nothing better then a sweet onion, and a couple of slices of a red juicy tomato. So enjoy your Vidalia’s and please remember, BUY THEM EARLY!!
A LITTLE MORE ABOUT THE 2019 VIDALIA ONION CROP
The 2019 Vidalia onion crop looks to be a strong one with normal volume, growers say. ( Courtesy Vidalia Onion Committee )Vidalia onion growers say they expect normal volumes, good quality and a usual start to their deal this year.“The crop looks good,” said Bob Stafford, interim director of the Vidalia Onion Committee.“It’s not going to be a bumper crop, but it will be a normal crop.”Growers got a New Year’s jolt when a freeze gripped the region and produced 2-3 inches of snow over most of the district in early January.“The snow didn’t bother it, but some of them (the plants) were frozen.They probably lost 10% to 15%, but we did get the right amount of heat units we need, so we’re very happy with our quality. We’re going to have a good marketable crop.”Last year, the Vidalia district shipped 5.7 million 40-pound units of sweet onions, compared to 5.3 million in 2016.They always shoot for 5 million, so they are going to shoot for somewhere around that 5- to 5.5-million range.The January cold was a bit of a concern, but February and March compensated, said Delbert Bland, president of Glennville, Ga.-based Bland Farms LLC.“We have about 9% plant loss on 2,500 acres, and that’s not out of the ordinary,” he said. “It could be better, but it’s not devastating. We actually plant 89,000 plants per acre. That’s not that much, when you get down to it.”The first shipments should go out in mid-April, which would be a normal start, Bland said.“Last year we were earlier than that, but April 15-20 is probably about average over the last 10 years,” he said.The Georgia Department of Agriculture has set April 20 as the official pack date for Vidalia onions this season.The crop will transition into storage around July 1, and supplies likely will be available through Labor Day, growers say.The January chill had some growers shaking, but the crop emerged in good shape.“The crop has rebounded nicely to this point,” he said, noting he expected a “normal” crop.“Quality is very nice at this point in the fields, with early varieties showing normal yields and mid- to late-season varieties showing a stand loss. We do expect these later onions to produce less yield than normal.”The Vidalia District produced record crop yields in 2016 and 2017, but growers aren’t expecting a repeat in 2019.“All things considered, we see this year’s crop being back to normal.“The early varieties look good, with the mid-to late season varieties showing a stand loss from the cold weather. As of mid-March, it’s simply too early to tell at this point how those will yield.”Growers hesitated to forecast market conditions for 2019.“It’s a commodity, so it’s based off the supply“The good thing about Vidalia is people know our time period, and they know there’s not a lot of competition during that time.”
TEN FUN FACTS ABOUT VIDALIA ONIONS
Click on link below for Vidalia onion show
Most people want to know, are Zucchini and squash the same thing, the answer
They are the same thing. Zucchini is the Italian word for the fruit which the French call a courgette. ... In the US and Canada, we refer to most cucurbita pepo as“squash,” which I believe comes from a Native American word. So all Zucchini are squash but not all squash are zucchinis.
Squash was a food staple in the Americas for some eight thousand years before the first European explorers arrived here. Like melons and cucumbers, squashes are edible gourds that are indigenous to North, Central, and South America. The name comes from the Algonquin word askutasquash, which means, "eaten raw" and probably derives form the kind of summer squash encountered by early European settlers. The Native Americans taught them how to store and use winter squashes as a staple and demonstrated the curative and hygienic properties of squash seeds. Following the practice of the natives, the settlers ate whatever was available in the wild--fish, fowl, venison-which often carried parasites, and cured themselves by eating squash.
The squashes commonly found in the United States are divided into summer and winter varieties. Summer varieties are immature squashes, usually small in size, with a soft skin, white flesh, high water content, and crunchy texture. Summer squashes are 100 percent edible, seeds and all, and very perishable. Winter varieties are fully mature squashes that are usually larger in size, with a hard outer shell and a long shelf life. They are always eaten cooked. Most have an orange flesh that is sweeter and nuttier in flavor than the more delicate summer squashes and contain large quantities of beta-carotene. The larger, harder seeds of winter squashes are usually discarded, but they can be salted, roasted, and eaten like nuts.
Yellow squash and long, slender, dark green zucchini are probably the two most familiar summer squashes, but there are other good varieties. These include the chayote, which is pear-shaped, with white, pale, or dark green skin, the cocozelle, which is shaped like a zucchini and striped green and yellow, and the tiny scalloped pattypan, which has white, yellow, or green stripes and looks like a little flying saucer.
Summer squashes, especially zucchini, are generally available year round, but the peak seasons between April and September.
All squashes should have a solid, heavy feel. A squash that feels light for its size may be soft and dehydrated inside. Summer squashes should have a firm but tender, sleek, unblemished skin. A shiny skin on yellow squash and zucchini is a good indication that it was picked young and tasty. Choose small to medium-sized squashes, rather than large ones, for the best flavor and texture.
Summer squash: Store refrigerated in an unsealed plastic bag and use within three or four days. Handle summer squash carefully because the tender skin is easily nicked.
Summer squashes have high water content--never overcook or they will turn to mush. Overcooking is probably why so many kids hate squash! There are exceptions, but zucchini, chayote, crookneck, and cocozelle never need peeling. If the squash looks nice and tender, leave the peel on. Simply wash it and discard a thin slice from each end.
Summer squashes are terrific brushed with a little oil and cooked on the grill, and they can be steamed, sautéed, stir-fried, or baked in casseroles. Use very little water if you're going to boil a squash. Cut it into horizontal slices about a quarter of an inch thick, put in just enough water to cover the bottom of the pan, add salt, pepper, and butter if desired, cover, and cook no more than three to five minutes. Turn the squash a few times to cook evenly and test frequently for doneness--it's done when it's easily pierced with a fork but retains some crunch.
To grill, slice the squash lengthwise, marinate or brush with an oil-based salad dressing or with olive oil, herbs, and perhaps some garlic, then grill over hot coals, turning occasionally so it doesn't burn.
Young, tender summer squashes, especially zucchini, are good raw in salads or with dips. They are delicious lightly steamed, stir-fried in a little oil, or fried tempura-style in batter. There are many Mediterranean recipes that call for squash--it's good in a ratatouille or baked with Parmesan cheese. Zucchini can also be used in zucchini bread--a sweet bread, almost like cake, that makes a good dessert--and muffins.
At home Betty makes a cold zucchini salad that's very simple, quick, and delicious. Slice the zucchini and sauté briefly in olive oil with a bit of garlic. Remove from the heat and, while the zucchini is still hot, splash a top-quality vinegar over it. It can be a good wine vinegar or a balsamic or herbed vinegar, depending on you preference. Add some salt and pepper and serve either warm, at room temperature, or chilled.
Because of its versatility, zucchini is a good staple to keep around the house. The other night we got home late, and neither of us wanted to bother with a big meal, so Bette sliced and sautéed zucchini and potato, added beaten eggs to the pan when the vegetables were almost done, and made a terrific frittata.
Click on link below for Summer Squash Show
Ever since I was a kid, I've always been a fan of football and Super Bowl Sunday. My father, not so much.
As an Italian immigrant, he worked hard at our family produce store in Bergenfield, N.J. and just couldn't understand the point of a bunch of guys throwing a ball around and getting piled on and shoved to the ground once they caught it.
I was a big kid in high school and I'll never forget one day when the football coach stopped me in the hallway and suggested I go out for the football team. I told him that I'd love to but that I had to work after school in my father's store, to which he said he'd call my father and tell him that I had my whole life to work.
I already knew what Pop's answer would be, but I told him to knock himself out anyway and gave him the store phone number.
Sure enough, a couple of days later the football coach informed me that he'd called Pop and that after asking him about my playing football, Pop asked him how much was he going to pay me.
That was Pop for you, born in a different country with a different set of rules. Back then, I thought he was always wrong, but you know what they say — the older you get, the smarter your parents get.
Pop's long gone and so are his way of life, his values and his willingness to work hard seven days a week, but boy do I miss him and those days. Pop, I hope you can try to enjoy the Super Bowl and eat plenty of avocados!
PRODUCE PETE'S FUN FACTS
There will be no shortage of avocados this year for your Super Bowl Party.
Avocado consumption in the United States has grown from 4 million pounds per week in 1985 to 50 million pounds per week in 2019, i guess americans love avocados
DID YOU KNOW ?
- Though people think that avocado sales peak on holidays like the Fourth of July or Cinco de Mayo, avocados actually experience their greatest demand on Super Bowl Sunday.
- In fact, In the four weeks leading up to the big game the United States will import from Mexico about 200 million pounds of avocados (about 400 million individual avocados) in the run-up to and on this year's Super Bowl Sunday, up from 2018
- This total would be enough to fill a football field end zone more than 53 feet deep with avocados — 10 feet over the goal posts!
- While many consider them a delicious but fattening treat, avocados contain healthy unsaturated fat, are loaded with vitamins A, C and E as well as beneficial antioxidants, and have one of the highest fiber contents of any fruit or vegetable.
Above the equator, the avocado fruit blooms between February and May but is harvested year-round. Unlike most fruits, avocados don't have to be picked at certain times and can remain on the tree quite a while.
Like pears, avocados ripen only after they're picked and the firm fruits ship well. Patented in 1935 by postman Randolph Hass, California's dark green-to-purplish black Hass avocado has since become the most popular variety in the U.S. and accounts for the vast majority of California's crop.
This time of year, however, 80 % of the avocados available here hail from Mexico, a 100% increase from a decade ago.
When selecting, choose an avocado free of scars and wrinkles and don't squeeze the fruit or you'll bruise it. If the avocado is ripe, the stem will pull right out, but the best strategy is to buy avocados when they're still a bit green and firm and then ripen them at home by simply leaving them out on the counter for a few days.
To hasten the ripening process, put avocados in a paper bag or a drawer (some people think they ripen best wrapped in foil), and don't refrigerate avocados, as they can turn to mush in as little as a day.
Finally, avocado flesh exposed to the air will darken very quickly. Some people think that leaving the pit in with the avocado meat prevents discoloration, but the primary factor in preventing discoloration is keeping air away from the flesh, so wrap a cut avocado in plastic, refrigerate it, and use it as soon as possible.
Peeled and sliced avocados should be sprinkled with lemon or lime juice to retard discoloration, and the citric acid will also bring out the flavor.
To peel, cut the avocado lengthwise around the pit and then rotate the two halves in opposite directions. You can easily scoop the flesh out of the shell of a ripe avocado with a spoon, but in many cases the avocado will peel like a banana — just turn it over on the cut side and pull off the skin with your fingers.
Avocados are great with a sprinkle of lemon or lime juice and salt. Mashed avocado is, of course, the primary ingredient in guacamole, and when you make it be sure to leave the pit in with the guacamole to keep it from turning brown; the pit is very effective in this application.
Avocado is also delicious served with slices of ripe red tomato or cut into slivers and added to tossed green salads.
For a pretty salad plate, cut avocados in half lengthwise, leaving skins on, and remove the pits; arrange on a bed of lettuce and fill the centers with crab, tuna, or chicken salad, garnishing with fresh raw vegetables and serving with bread if desired.
An avocado puréed with a little lemon juice, salt, other seasonings, and a dab of olive oil, makes a great creamy salad dressing for lettuce or other greens.
Avocados are also good on sandwiches — any combination of avocado, bacon, lettuce, tomato, turkey, or chicken makes a great sandwich.
Click on link below for Avocado Show
Managed and operated a family owned farm/produce business for retail, wholesale, and fruit baskets. Pete has been in the produce business his whole life, and started out selling produce off the back of a truck at auctions and at his parents' roadside stand. Pete's family has been in business since 1953 at the same location in Bergenfield, New Jersey. From 1971 - 1997 Pete owned and operated this family "seasonal" business that includes at Christmas - Christmas trees, wreaths, and fruit baskets. During Easter we sell various plants, gourmet baskets and fruit baskets - Mother's Day - plants, fresh cut flowers, fruit baskets. At Halloween - pumpkins, corn stalks, etc. The produce store is open between April and December with retail, wholesale, and fruit baskets.
In January 1998 he turned over the business to his son Peter Charles making him the 3rd generation to own Napolitano's Produce. In April of 2006, Napolitano's Produce closed it's doors after 53 years, a sad day but everything comes to an end. I would like to thank all the faithful customers who shopped my family store over the past 53 years. It was a privilege serving you. In June 2000 - he started as a Fruit & Vegetable Buyer for S. Katzman Produce at Hunts Point Market, Bronx, New York.Pete comes from a large family with his father being the 20th child - "That's why we are in the food business".
If customers can’t find it, it doesn’t exist. Clearly list and describe the services you offer. Also, be sure to showcase a premium service.
Having a big sale, on-site celebrity, or other event? Be sure to announce it so everybody knows and gets excited about it.
Are your customers raving about you on social media? Share their great stories to help turn potential customers into loyal ones.
Running a holiday sale or weekly special? Definitely promote it here to get customers excited about getting a sweet deal.
Have you opened a new location, redesigned your shop, or added a new product or service? Don't keep it to yourself, let folks know.
Customers have questions, you have answers. Display the most frequently asked questions, so everybody benefits.