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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.
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GUEST SPEAKER AT THE COMPREHENSIVE BEHAVIORAL HEALTHCARE'S CULINARY ADVENTURE ON JUNE 4TH, 2018. TRULY A NIGHT TO REMEMBER FOR A GREAT CAUSE
CBHCare Foundations CULINARY ADVENTURE MONDAY JUNE 4,2018
THE VENETIAN, GARFIELD N.J.
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In the Southern Hemisphere, a good part of the dinner is this cooking banana, which is served not for dessert but as a main dish. In the tropics and subtropics, it’s treated like a staple – fried, baked, boiled, grilled, or combined with other fruits and vegetables.
Imported from Central America, the plantain is often ignored here because people judge it as if it were a banana and decide it’s either too-green, too black, or too large. Don’t let its looks deceive you. Unless a plantain is rock hard, moldy, or practically liquid, chances are it is good. For each stage of ripeness, the plantain has a different taste and different cooking requirements.
When the peel is green to yellow, plantains are bland and starchy and can be cooked like potatoes. As the peel changes from yellow to black, the plantain gradually changes its character from vegetable to fruit, developing greater sweetness and a banana aroma but holding its firm shape, even after cooking. Unlike a banana, a black plantain is merely ripe. Take the greener ones home and let them ripen. At room temperature, they’ll ripen slowly to the stage you want.
Like bananas, plantains are imported year-round.
You can usually find plantains at all stages of ripeness. Because they’re firmer, a ripe plantain is less likely to be bruised than a banana, but you don’t want it mushy. A black plantain should still feel firm. Avoid plantains that are cracked or moldy.
Plantains last a long time at room temperature, gradually ripening and changing color. When a plantain is black, it should still feel as firm as a firm banana. If it’s still very hard, throw it out. Even when it’s ripe, a plantain keeps well. It can be refrigerated if you wish, and unlike a banana it can also be frozen. To freeze, peel the plantain first and wrap tightly in plastic.
A LITTLE MORE ABOUT PLANTAINS
Plantains contain more starch and less sugar than dessert bananas, therefore they are usually cooked or otherwise processed before being eaten. They are always cooked or fried when eaten green. At this stage, the pulp is hard and the peel often so stiff that it has to be cut with a knife to be removed.
Mature, yellow plantains can be peeled like typical dessert bananas; the pulp is softer than in immature, green fruit and some of the starch has been converted to sugar. They can be eaten raw, but are not as flavourful as dessert bananas, so are usually cooked. When mature, yellow plantains are fried, they tend to caramelize, turning a golden-brown color. They can also be boiled, baked, microwaved or grilled over charcoal, either peeled or unpeeled.
Plantains are a staple food in the tropical regions of the world, ranking as the tenth most important staple food in the world. As a staple, plantains are treated in much the same way as potatoes and with a similar neutral flavour and texture when the unripe fruit is cooked by steaming, boiling or frying.
Since they fruit all year round, plantains are a reliable all-season staple food, particularly in developing countries with inadequate food storage, preservation and transportation technologies. In Africa, plantains and bananas provide more than 25 percent of the carbohydrate requirements for over 70 million people.
STEAMED, BROILED, GRILLED, BAKED OR FRIED
In countries in Central America and the Caribbean, such as Cuba, Dominica, the Dominican Republic, Trinidad and Tobago, Panama, Puerto Rico, Haiti, and Jamaica, the plantain is either simply fried, boiled or made into plantain soup. In Kerala, an Indian state, ripe plantain is steamed, a popular breakfast dish.
In Ghana of West Africa, boiled plantain is eaten with kontomire stew, cabbage stew or fante-fante (fish) stew. The boiled plantain can be mixed with groundnut paste, pepper, onion and palm oil to make eto, which is eaten with avocado. Ripe plantains can also be fried and eaten with black eyed beans cooked in palm oil – a popular breakfast dish. Kelewele, a Ghanaian snack, is spiced ripe plantain deep fried in palm oil or vegetable oil.
In Nigeria, plantain is eaten boiled, fried or roasted; boli – roasted plantain – is usually eaten with palm oil or groundnut. In Guatemala, ripe plantains are eaten boiled, fried, or in a special combination where they are boiled, mashed and then stuffed with sweetened black beans. Afterwards, they are deep fried in sunflower or corn oil. The dish is called rellenitos de plátano and is served as a dessert. In Puerto Rico, the Dominican Republic, and Cuba, it can also be mashed after it has been fried and be made a mofongo, or fried and made into tostones, tajadas, or platanutres, or it can be boiled or stuffed. Tostones, also known as patacones are a popular staple in many South American countries, including Colombia, Ecuador and Venezuela.
The greener the plantain, the harder it is to peel. A black plantain will peel like a banana, other stages are unpredictable. For greener plantains, cut off both ends, then score the skin lengthwise in several places to make peeling easier.
Experience will teach you what degree of ripeness is best for your purposes, but generally, a green or greenish plantain will be very hard and starchy, with little banana flavor and no sweetness. They require a fairly long cooking time and, like potatoes, can be boiled or mashed. They are excellent sliced thin and fried like potato chips, or cut into chunks, boiled, and added to salty or spicy soups and stews.
Yellow-ripe plantains can be prepared in the same ways, but they will have a lovely creamy texture and a light banana scent when they’re cooked. They are much more-tender than green plantains but much firmer than bananas. You can rinse them, cut into fairly thick cross sections, boil until tender, then peel the chunks and serve them as a side dish. If you plan to add them to soups, stews, or vegetable mixtures, peel them first.
Half-ripe plantains are also excellent grilled. Cuban cooks peel the plantains, cut them on the diagonal, and grill them slowly over a low fire with a little oil or melted butter. Turn and brush them with additional oil or butter until they are tender and creamy inside.
Black-ripe plantains are superb cooked any way you would cook a ripe banana. They’re delicious sautéed and will cook for a longer time than bananas without falling apart, permitting full development of their flavor and aroma. They’ll also absorb the flavors of whatever seasonings you use.
According to the Dictionary the word artisan means , a worker who practices a trade or handicraft , a person that makes a high-quality or distinctive product usually by hand or using traditional methods, which is what the term must mean in relationship to lettuce, the leaves are not plucked from it's root and the lettuce stays in it's natural cluster like form, non-processed, hence the name Artisan lettuce.
In 2006, one of T&A growers was handed a handful of seeds that Bob Antle had received from a friend in Europe. Curious as to what they would be, the seeds were planted. Unlike other lettuces available at the grocery store, what grew wasn’t a spring mix or a baby lettuce. What grew were full grown, petite red and green varieties of specialty lettuces: Gem, Tango, and Oak. And so the story of Artisan Lettuce began. They began to develop the seeds in the United States. Through trial and error, we learned and mastered the art of growing six unique seed varieties side by side. Today, this program is called Artisan Lettuce and is still grown side by side, cut, packed, and shipped at the same time from the field. The three varieties they came up with are gem, tango,and oak. There are red and green versions of each. The gem is sweet, the tango is bitter, and the oak is on the bland side. Mix them all together and you have a wonderful, flavorful salad. It takes about 60-85 days, on average to grow. They plant the red and green Artisian Lettuce varieties side by side in the same field.
Each package of Artisan Lettuces contains four heads from the six varieties of Artisan Lettuce that they grow. Green or red, ruffled or scalloped, each variety has a distinct, complementary flavor. Mix them together or try them individually.
A fresher alternative to processed lettuce blends, Artisan Lettuces last longer in your fridge. Leave the heads whole in the stay-fresh package until ready to use. You’ll be amazed at how many days of freshness you’ll enjoy!
The longtime problem with pre-mixed salads is the high spoilage rate. The mixture of lettuce varieties always means that some leaves decay before others, forcing us to either pick out the slimy ones from the remaining crisp leaves. With the Artisian pack because they are tightly packed whole heads of red and green lettuces they have a much longer shelf life.
Like must salads the health lies in the nutritional facts, and Artisan Lettuce is loaded with Vitamin A, numerous B vitamins, vitamin C, calcium,manganese, iron,potassium, copper, phosphorous, just a few of the nutritional treasures found in lettuce.
Because they come in a clear container, check top and bottom of container for dark red or green slime on lettuces. a sign that they will deteriorate quickly. The red variety usually goes bad faster then the green but like i said because these lettuces are mature and are whole heads they should be fine.
There also should be no pink color on the ribs, which indicates the lettuce has had too much rain and will rot quickly in your refrigerator.
Most beneficial to consumers, when properly stored, the clear containers contribute to the lettuces' refrigerated shelf life of more than two weeks.
I LOVE THIS PRODUCT, IT'S GREAT TO SEE FARMERS THAT GROW SOME COLORFUL, FLAVORFUL LETTUCES AND PICK THEM SMALL AND AT THEIR PEAK FRESHNESS IN THE FIELD !!!
Click on link for Artisan Lettuces Show
The wearing of the green is nearly upon us, and so the season of green beer, bagels and milkshakes has begun. While there’s nothing particularly Irish about shamrock-shaped cookies or green-frosted cupcakes, you might be surprised to learn that the traditional St. Paddy’s meal—corned beef and cabbage—is no more authentic. Like many aspects of St. Patrick’s Day, the dish came about when Irish-Americans transformed and reinterpreted a tradition imported from the Emerald Isle.
The first St. Patrick’s Day parade took place not in Dublin but in New York City, in 1762. Over the next 100 years, Irish immigration to the United States exploded. The new wave of immigrants brought their own food traditions, including soda bread and Irish stew. Pork was the preferred meat, since it was cheap in Ireland and ubiquitous on the dinner table. The favored cut was Irish bacon, a lean, smoked pork loin similar to Canadian bacon. But in the United States, pork was prohibitively expensive for most newly arrived Irish families, so they began cooking beef—the staple meat in the American diet—instead.
So how did pork and potatoes become corned beef and cabbage? Irish immigrants to America lived alongside other “undesirable” European ethnic groups that often faced discrimination in their new home, including Jews and Italians. Members of the Irish working class in New York City frequented Jewish delis and lunch carts, and it was there that they first tasted corned beef. Cured and cooked much like Irish bacon, it was seen as a tasty and cheaper alternative to pork. And while potatoes were certainly available in the United States, cabbage offered a more cost-effective alternative to cash-strapped Irish families. Cooked in the same pot, the spiced, salty beef flavored the plain cabbage, creating a simple, hearty dish that couldn’t be easier to prepare.
After taking off among New York City’s Irish community, corned beef and cabbage found fans across the country. It was the perfect dish for everyone from harried housewives to busy cooks on trains and in cafeterias—cheap, easy to cook and hard to overcook. It was even served alongside mock turtle coup at President Lincoln’s inauguration dinner in 1862.
Far from being as Irish as a shamrock field, this St. Patrick’s Day classic is as American as apple pie. Growing up in an Italian household with an Irish mother, Corned beef and cabbage was a must on St Patty's day even though my pop wanted to put tomato sauce on it. Actually my pop got to like it and in later years when he retired he would dress up in green and take his motorcycle, pickup the nuns's at my sister Lu Anne school and ride them in the St Patrick's Day Parade. I guess the old saying everyone is Irish on St Patty's day is true.
The Cabbage Story
One of the least expensive and most available of all vegetables, cabbage is a food staple in Europe and northern Africa and has been around for more than four thousand years. Long associated with boarding-house cooking and lingering smells, cabbage has been reinstated as one of the members of the important crucifer family--vegetables that contain important anticancer nutrients.
The problem with cabbage is the usual one most people overcook it. When it's cooked quickly and evenly, cabbage s a mild, sweet flavor and a pleasing texture, eaten raw, it has a spicier flavor and crunchy texture.
The difference between green and white cabbage is that the green comes straight in from the field, while the white has been blanched. In upper New York State, for example, growers cut the heads and then bury them in trenches to blanch the leaves and protect the heads from freezing. This method gives us cabbage all winter long. Many people think cabbage with a touch of frost on it is sweeter too.
Savoy cabbage has puckered, wrinkly leaves and forms a looser head. Red cabbage is a different variety altogether. Both are good simmered in vinegar and allowed to cool overnight, then served as a side dish with veal or pork.
Available year round at reasonable prices.
Select hard, round heads with crisp outer leaves that are free of rust or yellowing. Red cabbage and Savoy cabbage should be crisp and brightly colored. None of them should show black edges or other signs of rot.
Refrigerate in a plastic bag or in the crisper drawer. Cabbage will keep well for weeks. If the outer leaves turn yellow or dry out, just peel them off. The cabbage underneath will still be good.
Pull off and rinse the green outer leaves for stuffing. The head may be cut into wedges for steaming, sliced thin for sautéing, shredded raw and mixed with salad greens, or made into coleslaw. For a tasty winter salad, shred cabbage together with apples and carrots, then add raisins and nuts and toss with a dressing. Cabbage is excellent added to stir-fries, pickled, made into sauerkraut, or cooked and served with corned beef, smoked pork, or German sausage.
Click on the link for St Paddy's Day Cabbage Show
Escarole and Chicory
Escarole and chicory are two varieties of basically the same plant, but they have different shapes and uses. Although they are not true lettuces, they are in the same broad family--Asteraceae--and their leafy heads are usually found alongside lettuces at the market. Chicory, sometimes called curly endive, is simply called endive in Europe, and although it's related, it's not the same thing as Belgian endive. Chicory is a wild-looking, spreading head, with long, slender, very curly notched leaves. Escarole leaves are a bit broader and flatter than chicory leaves and have a smoother edge. The outer leaves are a fairly dark green but get paler toward the inside of the head. The heart is nearly white and has a semisweet flavor.
Both escarole and chicory are zesty, bitter greens. Chicory is almost always used raw, while escarole can be used cooked or raw. Escarole is very popular among Italians. One of my all-time favorite dishes is a simple combination of escarole, beans, and seasonings. When I was a kid, we got to choose whatever we wanted for our birthday dinners. My brother David would choose steak or leg of lamb, but no matter what, I always chose escarole and beans. Mom said she loved to feed me because I was the cheap date in the family. Escarole is less bitter than other chicories and the level of bitterness varies throughout the head, with the inner, lighter-colored leaves being less bitter then the outer, darker leaves
Available year round from Florida and California during the winter and spring months, in May and June buy locally.
Escarole: Look for green outer leaves with a white to yellow center. The butt end should be white to light brown. The leaves should be free of wilt and decay. For a salad, the inner , lighter-colored leaves are a good choice, the outer green leaves are good for cooked dishes.
Chicory: Exactly the same as escarole, but the outer leaves should be very crispy and sharp. Chicory is mostly eaten raw, never cooked.
Store escarole and chicory as you would lettuce. Both keep reasonably well--up to a week--when properly refrigerated.
Escarole provides more vitamins and minerals by weight than common iceberg lettuce. Escarole is low in calories and high in vitamin A, fiber, calcium, iron, and vitamin C. A serving of 1/6 of a medium head (about 86 grams) has 15 calories, 3 g carbohydrates (all fiber), 1 g protein, and provides 35 percent of the RDA of Vitamin A, 10 percent vitamin C, 4 percent calcium and iron.
Compared to iceberg lettuce, escarole has two to three times more of each of those nutrients for the same weight and provides much more vitamin A and fiber than radicchio.
Adding escarole to soup will add fiber as well as the other nutrients, in addition to providing some color when using the dark green leaves.
Curly endive contains significant amounts of Vitamin A and Vitamin K as well as some Vitamin C. Additionally, it contains phosphorus, potassium and dietary fiber with the darker green leaves offering more nutrients than the white leaves.
Both escarole and chicory can be sandy, so wash the leaves well before using.
The outer leaves of escarole, which are relatively bitter, are the ones to use for cooking. They're excellent in my favorite dish and delicious added to soups, cooked with noodles, or mixed with lettuce to top Mexican dishes like tacos and burritos. The sweeter inner leaves are very good in salads.
Chicory is a zesty, attractive addition to other greens, including bitter greens, for salad.
If you've ever had the experience of drinking chicory coffee ( and chances are, you were in New Orleans when you drank it ), you might've had to wonder just exactly what chicory even is. For the record, chicory is a pretty flowering plant , sometimes called Curly Endive, and great for salads. The secret is underneath the plant, it's root, and that's what gets roasted and ground to be coffee.
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Have you ever wondered where grapefruit got its name? Our best guess is that the name comes from the way grapefruit grows--in clusters just like grapes, sometimes as many as twenty-five fruits in a cluster hanging from a tree.
Hybrid grapefruit are wonderfully different from the original grapefruit, which can still be found occasionally n Oriental markets. Called pomelos or shadocks, these tend to be larger than grapefruit, with rough, puffy, thick rinds and lots of seeds. In most cases they're also quite sour and have very little juice. For my money, today's hybrid grapefruit is a vast improvement.
Grapefruit are grown in many parts of the world, but the United States is the main producer and consumer. Florida produces 75 percent of the domestic crop, with Texas a distant second, followed by California and Arizona.
Grapefruit was introduced to Florida in the early 1800's. For a hundred years it was sold chiefly to tourists as a curiosity. Not until the turn of the century were the first limited supplies shipped to northern cities. Grapefruit are now shipped to all parts of the United States and Canada, as well as to Europe and the Near and Far East.
Florida grapefruit are grown in two areas: in central Florida and in the Indian River area on the eastern coast, where the soil and climate are perfect for grapefruit. The Indian River valley runs parallel to the Gulf Stream and the warm ocean current shields the groves from temperature changes and spares them from frost even when groves much farther south are damaged.
There is a difference between California and Florida grapefruit. Florida grapefruit have a thinner rind and are sweeter and less pulpy than the California varieties. California grapefruit, which are in the stores in late summer and fall, are easier to peel and segment, but their flavor is only fair--the flesh just isn't as heavy with sweet juice as the Florida fruit.
Grapefruit with a clear yellow rind are called goldens; those with some bronzing are bronzes, and those with heavy bronzing are called russets. Flesh color runs from yellow-white to pink to nearly red. Although their colors vary, there's not much difference in their flavor and juiciness. Those qualities are determined by the lateness of the season, the specific variety, and how the fruit has been handled. Duncans and orchids--old top-of- the-line varieties--are juicy and sweet; they are excellent for segmenting and make a great juice. The Duncans now grown only in limited supplies and sold to canneries and processors, but a descendant of the Duncan--the Marsh seedless--has taken its place. It's not quite as juicy as the Duncan, but it has a fine flavor and texture. From the Marsh seedless, hybridizers have developed a pink Marsh, and from that a darker pink strain called the Ruby Red, a very good grapefruit now primarily grown in Texas. The large Marsh rubies from Florida are now called Star Rubies, and they're probably the sweetest of all--great for segmenting, juicing, or eating with a spoon. Red grapefruit has twenty-five times more vitamin A than Golden, but otherwise they are almost nutritionally equal.
Grapefruit are available year round, but the best fruit--from Florida and Texas--are found between November and June, with the peak starting around Christmas and continuing through April. Small early golden and pink grapefruit are the first to show up on the market in October. They're very juicy but not as sweet as they are later in the season. Don't be afraid to buy a small grapefruit; even in the fall they make good juice, and as the season progresses into winter and early spring, the smaller varieties get sweeter even as they maintain their high juice content. Whether they're large or small, the Florida and Texas crops improve in quality from October to December and are at their sweetest and juiciest in late winter and early spring.
In late July, California and Arizona grapefruit start to arrive and continue through October, but at best they're only pretty good--not as high in quality as the fruit from Florida and Texas. During the midsummer months, grapefruit also become pretty costly. Here again the old rule of thumb applies the higher the price, the lower the quality. In the summer months, forgo that breakfast grapefruit and replace it with seasonal berries and fruits.
Look for smooth, thin-skinned fruits that are either round or slightly flattened at each end. Like other citrus fruits, grapefruit should be firm, shiny, and heavy in the hand for its size. Fruit that's heavy for its size promises the most juice, and because grapefruits are almost three-quarters liquid, juiciness always means flavor. Avoid coarse, rough looking, or puffy fruit or any that has a puffy or protruding end, which indicates that the fruit is dry and flavorless.
Leave grapefruit on the counter if you're going to consume it in less than a week; for longer storage, refrigerate.
FLORIDA GRAPEFRUIT FORCAST
The forecast for all-grapefruit production is unchanged at 4.65 million boxes, down 40% than last seasons production , and is the least recorded since the 1918-1919 season. Florida's groves are experiencing continued difficulty with volume because of the effects of Hurricane Irma.
TEXAS GRAPEFRUIT IN PEAK PRODUCTION
Consumption is on the rise, higher then last year even for Texas fruit,
due to the supply shortage due to Hurricane Irma in Florida. Peak sweetness will continue until March. Weather has been cooperative to this point in the season, and volume is moving nicely. Quality is good, with grapefruit size slightly above average due to the rains in October. Prices are higher due to demand, you know what i always told you , Supply and Demand equals Price.
Grapefruit is great on its own, but if you want to sweeten a particularly tart fruit, sprinkle the halves with a little brown or whit sugar and a dot of butter and put them in a shallow baking dish under the broiler for a minute or two, until the tops glaze and start to bubble.
Peeled and sectioned grapefruit is excellent in a salad of mixed mild and bitter greens with a light dressing.
Click on link for Grapefruit show!!!
When I see a mango, I think of my father, Pete. He loved mangoes and had no problem eating them, but he could never stand next to a mango tree because he would break out in hives. Something on the tree while they were growing triggered that response. I guess we’ll never know!
America’s awareness of mangoes has definitely been on the rise. I’ve lectured about different fruits and vegetables at schools for a long time and years ago, when I’d hold up a mango and ask the kids what it was, most would say an apple. But all that’s changed now based on the number of American children hailing from different parts of the world, as well as because of the mango’s increasing popularity.
ORIGINS AND BENEFITS
The mango originated in Southeast Asia, where it’s been grown for over 4,000 years, and since then has spread to many tropical and subtropical settings where the climate is conducive to the mango’s success. Mango trees are evergreens that will grow to 60 feet tall and require hot, dry periods to set and produce a good crop. Today there are over 1,000 different varieties of mangoes throughout the world. In India, the mango tree plays a sacred role as a symbol of love, and some also believe that the mango tree can grant wishes.
A comfort food, mangoes really can make you feel better. Rich in vitamins, minerals and antioxidants, mangoes contain an enzyme with stomach-soothing properties similar to the papain found in papayas, which acts as a digestive aid. Mangoes are high in fiber and are also an excellent source of vitamins A and C, as well as potassium and beta carotene.
SELECTION AND STORAGE
Handle a mango very gently, as it bruises easily. Pick it up and gently press your thumb against the flesh — it should have a little give and a really sweet smell. A very ripe mango will often have some black speckling outside; don’t worry about that or about a little bruising, but avoid mangoes that are black all over, as they’re beyond the point of no return. I think mangoes that weigh a pound to a pound and a half have the sweetest taste.
Always use your nose when you’re choosing mangoes — 99percent of the time, a mango that smells wonderful tastes wonderful. If the stem end smells sour or acidic, reject it. If a mango is firm and green, it won’t have any smell, but if it looks good, bring it home and ripen it yourself.
Leave a firm, unripe mango out on the counter for a few days until it colors, develops a sweet aroma, and “gives” when you press it very gently. But never refrigerate a mango. If you must have it chilled, you can put it in the refrigerator for a few minutes, but I think mangoes taste best at room temperature. In any event, storing a mango below 50 degrees for any length of time will take the flavor out.
Mangoes are great simply peeled and eaten as is or with a squeeze of lime juice (but don’t eat the peel — it’s bitter). Unlike many fruits, they’re slow to discolor when they’re sliced, which helps them make and retain a nice presentation. They make a beautiful tropical salad sliced with pineapple chunks, kiwi, papaya, banana, or just about any tropical fruit; I like to add a little squeeze of lime and some shredded coconut, too. For a refreshing and very nutritious tropical drink, purée some sliced mango with banana, pineapple and a squeeze of lime and enjoy!
Because mangoes have a large and nonfreestanding stone right in the center of the fruit that’s difficult to remove, people always ask me how to cut and eat a mango. Following, I’ve shared the results of my years of experience to help you get greater access to this fantastic fruit. Hope this makes it easier for you to enjoy this burst of sunshine!
How to eat a mango
To deal with the pit in the center, take two lengthwise cuts on either side of where you figure the pit is; if it’s a flattish mango, turn it up so a narrow side is facing you. The pit is large but fairly flat, so make the cuts no more than half an inch on either side of an imaginary center line. You’ll have three slices, the center one with the pit in it.
Now take the two outside slices and score the flesh with the tip of a knife, getting as close to the skin as you can without breaking it. Hold the scored slice in two hands and gently push up from the skin side, which will pop inside out. The segments of mango will separate and can easily be scooped off the skin with a spoon or butter knife. Add a sprinkle of lime juice if you like.
As for the slice with the pit, you can discard it if you have the willpower, but I personally find the flesh around the pit to be the tastiest part. All I can say is that the best way to eat it is to remove the strip of skin around it, pick it up with your fingers, stand over the sink, and enjoy!
KENT MANGO STORY
Kents tend to be softer when ripe than other round varietals seen in the USA. They can also be a bit more wrinkly when ripe, often a deterrent to the end user, so education is very important in their merchandising. It also tends to be more juicy or succulent in comparison to the Tommy Atkins or the Haden, probably an attribution of their yellow mango roots, which are often more juicy. These extremely succulent, juicy mangoes have a deep golden flesh when ripe, much more so than any other mango. They tend to be on the large size spectrum, and in terms of skin, they often exhibit slight red, yellows and eventually golden and orange blush tones. They have white speckles, as the Haden, but as the Kents ripen their speckles become more predominant.
The Kent cultivar has certainly been passed around the world; it is the predominant mango produced in Ecuador and Peru for export to the USA, and one of the main cultivar produced in South Africa (another leading world mango exporter) and it’s the prized import mango in France and other European countries.
Originating from Florida in the 1940's, Kents are ideal mangos for juicing and drying.
FLAVOR: Sweet and rich
TEXTURE: Juicy, tender flesh with limited fibers
COLOR: Dark green and often has a dark red blush over a small portion of the mango
SHAPE: Large oval shape
RIPENING CUES: Kents have yellow undertones or dots that cover more of the mango as it ripens. Squeeze gently to judge ripeness.
PRIMARY SOURCE COUNTRIES: Mexico, Ecuador, Peru
PEAK AVAILABILITY: January, February, June to Aug, and December
What are Kent variety Mangos like? Featuring a mostly dark green skin with small patches of red blush, Kent Mangos have gold to orange flesh that is both sweet and rich, and is less fibrous and less stringy than the Tommy Atkins.
The amount of redness on the skin is not an indicator of sweetness or ripeness with the Kent variety Mango. These Mangos do not give much in the way of visual clues to when they are ripe, so judge by the softness when you squeeze them. Ripen Mangos at room temperature.
Squeeze Gently to Test Ripeness on Kent variety Mangos
Click on Link for Mango Show!!!
You've probably seen them in the produce section, but how are "long stem" strawberries any different from the normal quart of strawberries that you typically buy for 3 or 4 bucks? Boasting a deliciously red, plump body with a firm, long stem, these strawberries are perfect for, chocolate dipping, gift-giving, or simply creating a pretty presentation.
Long stem strawberries are, as the name implies, the plumpest, firmest strawberries of the bunch, adorned with a fancy long stem... the same fancy long stem that is typically trimmed from strawberries before they hit the produce section. This nice little accessory makes it extremely easy to dip them in chocolate, roll them around in pretty toppings, or dangle them in front of the eyes of your loved ones.
Long stem strawberries are available year-round, however they’re particularly popular in the winter months, because they make the perfect gift for the holidays and especially Valentine’s Day (alongside a bouquet of long stem roses, obviously). Let it be clear, there is nothing different about the biology of a long stem strawberry versus a no-stem one, other than the fact that long stem berries are harvested with the intention of maintaining the structure and integrity of the stem the berry grows on in nature. If you’re buying berries with the intention of dipping and garnishing them, you can always opt for a quick shortcut and simply pierce your regulary strawberries with a toothpick, allowing for a more easily maneuvered dipping experience.
If there is any such thing as an all-American fruit, it's strawberries. They're our most popular dessert fruit. In most places local strawberries have a very short season. You can, of course, buy them year round, but like a lot of good things, the best strawberries are still the ones you get locally during those few brief weeks that they're in season.
The first refrigerated shipment of strawberries in this country was made in 1843, when 40,000 quarts were shipped out of Cincinnati. That's a lot of strawberries. But in 1992, California shipped more than 5,160,000 quarts every day. More than 300,000 acres of strawberries are now cultivated worldwide - half of them in the United States. California is the biggest producer, and I think it grows the best commercially produced strawberries. We also get strawberries from Florida, New Zealand, Argentina, and Chile. Mexico and Guatemala also grow them, but I don't think they have much flavor.
Although there a different strawberry strains, there are three basic types: wild strawberries (often called fraises des bois), commercially grown hybrids, and local strawberries. I put locals into a separate category because, compared to strawberries grown and shipped from California and Florida, local strawberries - picked ripe by hand and sold close to home - taste totally different.
For hundreds of year’s wild strawberries were the only ones available. They're most frequently found in alfalfa and clover fields, where they seem to grow best. Very tiny, with a tart, delicate flavor, wild strawberries show up in late June in most places.
Although wild strawberries are native to the Americas, most commercially grown berries are produced from hybrids first developed in France, where wild strawberries imported from Virginia were planted next to yellow Chilean strawberries. These varieties cross-pollinated to produce a sweet red berry several times larger than its wild cousin.
A local strawberry is simply any strawberry grown and sold not far from where you are. They're ripened right on the plant and picked by hand. Vine-ripened berries are darker and sweeter than shipped berries, but they're very, very fragile. Local strawberries are picked early every morning, when the dew is still on them. The whole season lasts only about three weeks - usually from mid-June to early July. But too much rain in June can ruin the entire crop. One year there were heavy rains in our part of New Jersey during strawberry season, and we had strawberries for only two days! So when those ripe local berries appear at your market, grab 'em.
Commercial cultivars are bred to be firmer and heartier than most varieties so that they'll stand up to shipping. And, of course, they're shipped under refrigeration, which is an absolute necessity. Strawberries are an exception to my no-refrigeration rule. They must be refrigerated.
Right now the top-of-the-line commercially grown strawberry is the Driscoll Stern. It's the great big one with the stem cut long. It looks spectacular and is good for desserts like chocolate fondue. But I still look for small berries: I think they have the best flavor.
When you're selecting strawberries, look for bright, deep red, glossy berries with fresh green caps, leaves, and stems. They should also be dry. Look at the bottom of the box: there should be no red stains or seepage showing. And, of course, stay away from berries that have turned dull and bluish. They're goners.
Rule 1: Refrigerate
Rule 2: Refrigerate
Rule 3: Refrigerate
Strawberries, like most other berries, won't ripen any further once they're pulled from the vine. Nothing you can do at home will make a green berry ripen. And once the berry cap is pulled, it will deteriorate very quickly. You can hold ripe strawberries in the refrigerator a day or two and still have pretty good berries, but the best thing to do is to eat strawberries the same day you buy them.
Just as important: store the strawberries untouched. Never, ever wash or remove the strawberry cap until you're ready to eat the berry. Then just wash the berries with a gentle spray of cool water and remove the caps after the berries have drained.
The no-touch rule also holds if you're planning to freeze the berries. Just pop them into a plastic bag and put them into the freezer unwashed and uncapped. Rinse briefly and remove the caps only when you're ready to serve.
Wild Strawberries: early June, where available
Local Strawberries: in most areas, mid-June and early July
California Strawberries: January through November, with peak in March through May
Florida Strawberries: December through May, with peak in March and April
Imports: from New Zealand and Chile, November through April; from Mexico and Guatemala, early spring
STRAWBERRY FUN FACTS
Click on Link for Show !!! https://www.nbcnewyork.com/on-air/as-seen-on/Produce-Pete-Long-Stem-Strawberries_New-York-473684683.html
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".