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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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The segment today was shot at Farms View Roadstand in Wayne, New Jersey, one of the last working farms in northwest New Jersey. The Kuehm family farm dates back to 1894 when the property was purchased by the first of five generations that operate the farm in Wayne New Jersey. Farms View Roadstand has evolved from a picnic table on a side lawn many years ago to this farm stand with attached greenhouses. I love doing segments at family farms to show all of you where your fresh fruits and vegetables get their start. Long days and hard work are what farming is all about. Today we are talking tomatoes, not just any tomatoes but Jersey tomatoes to my way of thinking the world’s best. From heirlooms to the beefsteaks here is some information on my favorite fruit.
A fruit--oh yes, it's a fruit--but in the United States we treat the tomato like a vegetable. Thomas Jefferson grew tomatoes at Monticello back in 1781, but they didn't really start to become popular here until after the Civil War. Now the tomato is the third most popular vegetable in the United States--after potatoes and lettuce.Once called the Peruvian apple, the tomato is a member of the nightshade family. It originated in South America, and our name for it comes from the ancient Nahuatl name tomatl. The French called it the love apple, and the Italians named it the golden apple because the first tomatoes were small yellow fruits. After the early Spanish explorers sent seeds to Naples, the Italians went crazy for tomatoes, and the rest--all the way down to pasta and pizza sauce--is history.
New Jersey Tomatoes have received a great deal of notoriety as being the best in the nation for their flavor, tenderness, and juiciness. All of that's certainly true. However, it's not because of unique weather or soil conditions.
Flavor, tenderness, and juiciness, have more to do the selection of the variety, the special growing care, and how long they remain on the vine to ripen.
Tomatoes are the most popular vegetable grown by New Jersey gardeners New Jersey tomatoes, planted as seedlings take 70-90 days to mature. The picking season depending on weather, can begin as early as mid-july and last until Mid October.
Sometime in the 1950's, in response to demand from the large commercial farmers and shippers, tomato scientists and breeders developed hybrids, new cultivation techniques, shipping, and storage processes that became a boom to the tomato industry in being able to grow, ship and sell tomatoes in huge volumes across the country at a sizable profit.
While the shipping of tomatoes across the country without bruising made tomatoes available to everyone in the country at an affordable price, it unfortunately resulted in the breeding of the flavor out of the commercially grown tomato.
Despite the success with some niche markets,New Jersey farmers were only able to obtain seeds from the seed companies that favored varieties that produced higher yields for large commercial growers.
Although the taste of the New Jersey grown tomato is far superior to the large commercially grown farms, many of these varieties of seeds were limited in taste and not optimum for the smaller niche farmers.
In 1968, the Ramapo Tomato was developed at Rutgers University by Dr. Bernard Pollack. This tomato was a very tasty tomato that was ideally suited for east coast soil and weather conditions. The downfall was that the Ramapo variety, although superior in taste to the other varieties on the market, had limited demand, and virtually none from the large commercial farms. As a result of the low demand, the Ramapo seed soon disappeared from seed catalogs.
However, in response to public outcry for the Ramapo tomato, in 2008, Rutgers University re introduced the Ramapo seed for commercial production for the small farm/garden market. This initial release of only 8,000 seed packets was aimed at the small, niche farms and the home gardener who were willing to take special care and cost in the growing of tomatoes to achieve the superior taste.
A really good tomato is sweet, tender, juicy, and except for the yellow varieties, a deep rich red color. When you get one of those hard tomatoes that tastes like cardboard, you've got one of the hybrids that started coming onto the market in the 1950's, when the businessmen and scientists got together and produced a tomato that could be shipped from one coasts to the other without bruising. Unfortunately, at the same time they also bred out all the flavor.
A great tomato is worth looking for. And the way you handle it at home is almost as important as what you choose in the first place. The three most important rules to remember about tomatoes are:
Refrigerating kills the flavor, the nutrients, and the texture. It just kills the tomato--period.
Unless you live in a really cold climate, the best tomatoes you can buy will be at your local farm stand, when tomatoes are in season in your area. That's true for most produce, but it's doubly true for tomatoes. About half the tomatoes shipped and sold in the United States come from Florida. They are the ones you find in the store in the winter. They're hard, they're thick, they never turn red, and they have no taste. A few winter tomatoes come out of Mexico and California, as well as from Holland, Belgium, and Israel. There are also more and more hydroponic tomatoes on the market.
I may be biased, but I think that in season the Jersey tomato is the best around--maybe because of the soil. The truth is any local tomato, picked ripe, is going to be good. In the summertime, in season, buy local tomatoes.
Tomatoes come in scores of different varieties, colors, and markings--striped, purple, and even white--but these are found almost exclusively in season, from local sources like farm markets or markets that carry specialty produce. Again, if you want to see a wider variety where you shop, ask for what you want and help create a customer demand.
Local tomatoes depending on the local climate,
are available from July through September, with the peak in late July and August
RIPENING AND STORING
Tomatoes are considered "vine ripe" by the industry if they have developed a little color "break"--that is, a small yellow or reddish patch of color on the skin or a starburst of yellow at the blossom end. If the tomato has a color break or the starburst, you'll be able to ripen it at home.
Don't ripen tomatoes on the windowsill. Never put them in the sun to ripen. Just put them out on the counter, stem end up, in a relatively cool place--not right next to the stove or the dishwasher. Put on a little Frank Sinatra music if you want them to ripen fast. If you want them to ripen faster--well, you can always put on the Stones. Never, ever refrigerate--not even after the tomato is ripe. If you've got too many ripe tomatoes, make a salad or a raw tomato sauce for pasta. Or make a cooked sauce, freeze it, and you'll have something nice for the winter.
We have all kinds of upscale restaurants, and there is a lot of interest in complicated cuisines, but sometimes it's the really simple things that give you the most pleasure. When I was a kid, I had to help my father sell produce out of the back of his truck. At lunchtime he'd stop at some little store and buy a loaf of Italian bread. Then we'd find a place where we could pull off to the side of the road. He'd put down a piece of cardboard for a cutting board, slice the bread, cut up a tomato and an onion, and make tomato sandwiches.
Sometimes when I come home from work and I'm too bushed to prepare or even eat a full meal, I'll make myself a tomato sandwich. Food brings back memories. You can sit down with the most ordinary things on your mind and eat something good and it will bring back memories - things you haven't thought about in years. Even memories that might not start out being so good seem to improve as time goes by. At the time I hated peddling fruits and vegetables out of that truck with Pop, but now I wish I had the time to pull off to the side of the road they way we did then. We don't have the luxury of slowing down - everything is geared to working and being productive. Produce, produce, produce! Wouldn't I love to be able to take my son and go sit by the side of the road and have a tomato sandwich? With the perfect ripe red tomato and good bread, there's nothing better.
Peaches, nectarines are similar, but they aren't exactly the same. They're all part of same family, the Prunus family, a genus that's categorized by a hard shell that surrounds its seed in the center of the fruit. That hard shell and seed are often referred to as a stone, and the three fruits are all commonly called stone fruits.
Peaches have skin with a soft fuzz. The skin is often removed before eating or using in a recipe because of the fuzz, but it's completely edible. Peaches are sweet and juicy when ripe. They're used in baked goods, salads, salsas, sauces, smoothies, jams, jellies and of course, eaten fresh, as is.
Nectarines are almost genetically identical to peaches. There is only one gene that separates them, and that gene determines whether the skin has fuzz on it or not. The taste of a nectarine is very similar to that of a peach, and it's often difficult to tell them apart by taste alone.
They're used in baked goods, salads, salsas, sauces, smoothies, jams, jellies and of course, eaten fresh, as is.
Clearly, the two fruits can be used for the same purposes, but can they be swapped out in any recipe without making a difference?
Because peaches and nectarines are so closely related, they are easily interchangeable in recipes. So go ahead and use the nectarines in the peach salsa recipe if you want, or use a peach jam recipe to make nectarine jam without any other changes.
WHITE PEACHES AND WHITE NECTARINES
White peaches and nectarines are not newfangled or genetically modified. They’re grown around the world, but until 20 years ago were mostly a niche fruit popular with home growers. In America, they date back to the colonies. Especially popular in the 1800s was a white peach called the Belle of Georgia, which still exists today. It was so sweet, it was considered dessert quality. White peaches and nectarines were typically fragile and not suited for shipping.
In 1968, white peaches and nectarines fetched premium prices, due in part to the great care required in their handling and shipping. The time was right to rekindle white-fleshed varieties in the U.S. and develop fruit that could tolerate shipping. Big changes in American food culture often have to do with the development of new transportation and refrigeration technology.
The key description of white-fleshed stone fruit is that they are “sub-acid.” Now, sub-acid sounds like some underground band and not like something you should put in your mouth. But it’s simply the old acid/alkaline principle. The less (sub) acid, the sweeter the fruit. This can be a boom to people seeking less acid in their diet. White peaches and nectarines come in an array of complex flavors and aromas, tending toward the more delicate with sweet honey and vanilla overtones. Not necessarily snow white, their flesh is usually pearl with some rose at the pit—thereby inspiring the bevy of beautiful names.
Some summer white peach varieties fruiting on the East Coast are Snow Giant, Manon, and Raritan Rose.
White peaches and nectarines have several characteristics that set them apart from their yellow counterparts. They have a delicate white flesh and an incredibly sweet taste due to their low acid levels. Acid is what gives yellow peaches and nectarines their slightly tangy flavor. As yellow varieties ripen, some of this acid dissipates, leaving a nice balance of sugar and acid. Because white peaches and nectarines have very low acid, they have the same sweet flavor whether you eat them crisp like an apple or wait for them to become soft and juicy.
White peaches are commonly a darker, redder cheeked fruit whose background color is a soft, creamy white. These too are sweet, juicy treats. The white peaches, contrary to the yellow peaches, will not have that "bite" - that tangy, acidic counterpoint to the sweetness of the peach juices. Conversely, if you are mixing peaches with a more acidic yogurt - plain yogurt, or a mildly acidic vanilla, you may find you prefer white peaches in these instances.
Once a rarity, white nectarines have become popular in the last 10 years. But most modern varieties are what plant breeders call sub-acid--they taste simply sweet. But get an old-fashioned farmers market variety like a Snow Queen or a Stanwick and you've got one of the most amazing fruits of late spring, intensely sweet but with enough acidity to be interesting and layers of flowery peach flavor. The best white nectarines tend to come early in the summer harvest cycle.
White peaches are available from late April through mid-October. White nectarines are available from mid May through September.
Low fat; saturated fat free; sodium free; cholesterol free; good source of vitamin C
SELECTION AND STORAGE
The amount of red color on the skin is not an indication of ripeness and can vary greatly from variety to variety. Look for a creamy white background color with no green. Storage at home depends on how you prefer to eat them and how ripe they were when you bought them. The temperature of home refrigerators can actually damage the eating quality of firm peaches and nectarines, turning them dry and mushy. If you prefer them crisp, purchase firm fruit and consume them within a day or two. If you like them soft and juicy, leave them out at room temperature (not in a plastic bag) until they reach that stage – then refrigerate. The fruit will remain at that stage and can be refrigerated for around a week. . Soft, ripe fruit can be refrigerated without damaging the eating quality. They're ripe when they give slightly to the touch and are extremely fragrant. The best varieties of white-fleshed nectarines do tend to be cosmetically challenged, prone to scabbing and cracking, so don't let the appearance put you off.
HOW TO SELECT THE SWEETEST NECTARINES:
The “sugar spots” – This is an indication the fruit is so loaded with sugar, it’s essentially crystallizing on the skin.
■ Lower acid levels mean that white peaches are a great choice for those with sensitive stomachs.
■ White peaches are more delicate than yellow peaches. They also tend to ripen faster.
■ The sweet flavor of white peaches makes this specialty fruit a standout in recipes
. WHITE NECTARINES:
White nectarines have a smooth skin and are creamy-white on the inside with a red-over-white exterior. Just like their yellow counterparts, white nectarines are very closely related to peaches. The only difference? A gene that causes fuzz is not present in nectarines like it is in peaches. White nectarines also have a more delicate flavor than yellow nectarines. White nectarines are super-sweet, with low acid levels.
■ Lower acid levels mean that white nectarines are a great choice for those with sensitive stomachs.
■ A smooth and fuzz-less flesh means that white nectarines are very delicate and highly susceptible to bruising.
■The history of the nectarine is unclear in the U.S. Some say the USDA introduced the fruit in 1906, while newspaper references have the fruit growing in New York prior to the Revolutionary War.
■Nectarines still naturally occur as bud mutations on peach trees.
HOW TO CHOOSE:
Select white-fleshed peaches and nectarines as you would any other stone fruit: They’re ripe when they give slightly to the touch and are extremely fragrant. The best varieties of white-fleshed nectarines do tend to be cosmetically challenged, prone to scabbing and cracking, so don’t let the appearance put you off.
HOW TO STORE:
If the peaches or nectarines are a little too firm, leave them at room temperature for a day or two, and they’ll finish ripening. When ripe, they should be stored in the refrigerator, unless you’re going to eat them quickly.
Click on link below for White Peach and Nectarine show
Did you know that New Jersey grows about 66 percent of the world’s eggplants?
It’s true! The majority of eggplant production is located in South Jersey, especially Gloucester, Cumberland, Salem and Atlantic counties, and smaller production sites are also located in Monmouth and Burlington counties.
Production is mainly for wholesale shipment to the eastern U.S. and Canada, depending on the time of year. A small volume of eggplants is produced in the northern part of the state for roadside stands and farmers markets.
Eggplants are harvested by hand one to two times a week depending on temperature. Because they need well-drained, sandy-loam soil to grow, New Jersey offers the perfect conditions for this purple plant.
Ferrari Farms, R & R Flame Farms, and Scapellato Farms in South Jersey are huge eggplant growers and friends of mine. There eggplants in the field are a beautiful sight.
When I was a young man running our produce store in Bergenfield, I would buy from my local farmers all summer long; I remember getting fresh peppers and eggplants picked that day at Binaghi Farm in Old Tappan, as well as at Smith Farms just over the border in New City, New York.
Farmers like Wally Smith and Ronnie Binaghi were more than business partners to me and my family —they were friends and felt more like extended family.
Fresh Jersey produce right off the farm is a treat that everyone should experience, so please support your local farmer, farm stand and local farmers markets all summer long.
Ever since I was 4 selling produce off the back of my father’s truck, I’ve understood that the farmer is the backbone of America. Although my childhood was hard and my family worked seven days a week, I wouldn’t have traded my life growing up for anything; looking back, they were truly the best years of my life.
Eggplants got their name because eggplants used to come in only one color--white. Hanging from the plant, they looked like eggs. The problem was that when they were shipped, they tended to bruise and scar easily. So the hybridizers went to work to develop an eggplant that wouldn't scar and in the process widened the variety.
The eggplant is a member of the nightshade family. We're almost positive it originally came from India and spread to Europe by way of Africa. Italians were growing it by the fourteenth century, but you'll find that eggplant doesn't figure in northern Italian cuisine as it does in southern. That's because it needs heat to grow--heat and considerable irrigation. From Europe eggplants spread to the Americas and were being cultivated in Brazil by the mid 1600's.
In some places the eggplant is known as the "mad apple"--from mala insana, meaning "bad egg" or "bad apple." Legend has it that an Indian traveler ate some raw eggplant, had a fit, and people thought the eggplant had poisoned him. Some people still think eggplants are poisonous.
Early in the growing season, eggplants produce beautiful star-shaped blue-violet flowers. The eggplant is the berry that forms after the flower drops.
The most commonly available eggplant is a deep purple that's almost black. These range in size anywhere from four ounces to 1 1/2 pounds.
The original white eggplant is now very trendy. It is generally smaller than the purple variety, and a lot of people say it's more-tender, but I don't really see any difference. It's more expensive than the purple kind because it's not cultivated as widely.
All the varieties are good, but I'm particularly fond of the Spanish eggplant, which has purple and white stripes. These seem to be a little heavier in texture and taste.
Baby or Italian eggplants have long been popular on the East Coast; they're available in the summer months, with the peak in July through September. In sunnier climates they're available year round, but the supplies may be limited.
Other varieties are generally available year round.
Round, oval, or pear-shaped, eggplants may be white, purple or striped. The flesh is firm and creamy white, with a lot of edible white seeds in the center. Baby or Italian eggplants are smaller, with a thinner skin.
When choosing an eggplant, look for firm, shiny fruit that's heavy in the hand for its size. The top should be green and fresh-looking; a green cap with little spikes around the stems a sure tip that the eggplant is fresh.
Next, look at the blossom end. If it has a round mark, it's a male. If the mark is oval--slightly elongated--it's a female. The females are firmer and have fewer seeds. The fewer seeds the eggplant has, the less bitter it will be.
Now hold the eggplant in your hand. If it's large but feels light, it will be pulpy. Press the flesh gently with your thumb. If it leaves an indentation, pass that eggplant by. Unless you're making gumbroit, the eggplant should be firm, with no wrinkling or soft spots. If it's the purple variety, it should be smooth and shiny, not dull.
Store at room temperatures on the cool side, or wrap loosely and store in the crisper drawer of your refrigerator. A firm eggplant will keep for several days.
Eggplant has a slightly bitter taste, especially when mature. To get rid of it, peel the eggplant (the skin is likely to be both bitter and a little tough), then slice it, sprinkle with salt, and allow it to drain in a colander for up to half an hour. In addition to purging the bitter juices, salting eggplant also helps keep it from absorbing oil when you sauté or fry it.
You can bread and fry eggplant or use it in dozens of different vegetable dishes. It's a good, filling substitute for meat in a vegetarian meal. Like my father, I love gumbroit, but my favorite dish is actually eggplant Parmesan, which my wife, Betty, makes with alternate layers of eggplant and zucchini. She also makes a wonderful eggplant rollatini--sliced eggplant rolled and filled and served with a tomato sauce.
When my father was a youngster, one of his favorite dishes was gumbroit, which is sort of like ratatouille, made with eggplant, squash, tomatoes, and other vegetables. Clean-out-the-refrigerator time. Everyone raved about Nonna's gumbroit.
My mother was Irish, but she was the best Italian cook there ever was. Basically, it was my father's mother who taught her how to cook. There were only three things in the world that would make Mom angry: if you talked about her husband, if you talked about her children, or if you talked about her cooking. Whenever my mother made gumbroit, Pop would say, "That's good, but not as good as my mother's." It drove Mom crazy. She made it just the way Nonna taught her.
For a long time she tried to figure out what she could be doing wrong. Pop was the twentieth of twenty children and the spoiled baby of the family. He was a very picky eater. My mother knew that. She also knew that with such a big family, my grandmother used to save money by buying fruits and vegetables that had spots or bruises on them. And when they were running their own store, Nonna would take home the stuff that the customers wouldn't buy. It finally dawned on Mom that this was what she was doing wrong. The spotted vegetables Nonna used were absolutely dead ripe. So Mom went down to the store, picked out all the spotted eggplants and squashes and tomatoes, and took them home to make gumbroit. My father absolutely loved it!
The problem with most Americans is that they buy with their eyes. Sure, there are things you need to look for when you're buying fresh produce, but just because something looks perfect, it won't necessarily taste good. A winter tomato can be perfectly round and uniformly colored, but it's not going to taste like anything. As often as not your other senses--especially your nose--are going to tell you as much about fruits and vegetables as your eyes will.
CLICK ON LINK BELOW FOR EGGPLANT SHOW
After cantaloupes and watermelons, probably the most familiar melons to Americans are honeydews, which are available in to the winter months. The rind is very smooth, greenish white to yellow in color, and the flesh is a cool lime green. An unripe honeydew is terrible, but a ripe one is probably the sweetest melon of all - and the prettiest. Honeydew is definitely one of my favorite melons.
All too often it's difficult to find a ripe honeydew, but it's not difficult to pick out a ripe one. The rind will develop a golden color and will actually become sticky outside. Never be afraid of a honeydew that has developed a bit of brown freckling on the rind - that's where it's tacky with sugar. The other clue to a ripe honeydew is a sweet, heady aroma. People tend to check the stem end of the melon to see if it's soft, but that's not going to tell you a thing. Good aroma, color, freckles, and a sticky feel are the telltale signs of a sweet honeydew.
In season, honeydews from California are the best. Unless you live in California, however, a ripe honeydew before August or after October is as rare as a blue moon. Because ripe ones are fragile and hard to ship, 99 percent of those you see most the year have been picked green, and they'll never ripen. From August through October, however, a new crop of honeydews is ripening in California, and they become ready so quickly the growers can't pick them fast enough. Lucky for you, because most of the honeydews end up staying on the vine until they're ripe and full of sugar. Honeydews from Arizona, Texas, and Mexico are in season at the same time, but in my opinion they range from decent (Arizona honeydews) to lackluster (those from Texas and Mexico). There are a couple of consistently good California brands you may want to watch for - Pony Boys and Sycamores. Start looking in August, and you'll rarely be disappointed.
So, you want to know how to tell if a honeydew melon is ripe, do you? Well, I don’t blame you. After all, there are few things better than a juicy honeydew, but an unripe one leaves a lot to be desired.
Farmers have to be careful when harvesting honeydew melons from the vine as this particular fruit will not ripen if it is picked too early. An immature honeydew melon will remain hard, bland, and, frankly, inedible, so it’s vital they are picked once they’ve moved over to maturity.
The confusion between mature and immature melons comes about because mature honeydews can still be unripe. The difference is that a mature honeydew will begin to ripen if left to do its thing on your kitchen counter, whereas an immature one will never turn into the soft, luscious, juicy, tender fruit we all know and love.
A nice ripe honeydew melon will give off certain clues, and these are what you are going to be looking out for before you take your knife out of its block and begin slicing open your delicious ball of goodness
When a honeydew melon is ripe and ready to eat it will have a sweet scent which simply screams out EAT ME! The longer the melon is left to ripen, the stronger the fruit’s fragrance becomes.
Your melon should have next to no greenness once it has fully ripened, so keep an eye out for any green veins running across the rind (the outer skin of the fruit). A ripe honeydew will have lost its green tinge and moved over to a nice whitish yellow or golden hue.
Yes! Listen to your melons, people.
As you probably know, honeydew melons have an abundance of seeds inside them and these begin to work their way loose from the flesh as the melon ripens.
What has this got to do with your ears? Well, if you give a ripe melon a quick shake you’ll hear a faint rattling sound from within. Try it. It’s a cool trick.
Another audio clue can be found when you drum a melon with your fingers. The resulting sound should be somewhat of a deep, dull thud if your honeydew is ready to eat.
Time to get touchy. When working out how to tell if a honeydew is ripe, this is often the first thing you’ll hear people talk about, and yet many people get it wrong.
The key is to gently press the opposite end to where the stem was, commonly referred to as the blossom end in gardening circles. With a honeydew melon, ripe fruits will yield a little and then bounce straight back.
The “give” you’re after is not too hard, not too soft. Think of Goldilocks when you’re pressing!
Nicely ripened honeydews will also have a different feel to them than unripened melons. Run your fingers across the rind of a perfectly ripened fruit and you’ll feel fine ridges in the skin, whereas less ripe honeydews will be smoother.
Selecting a ripe honeydew melon is great if you’re going to eat it that day, but what about if you are planning on waiting a while? Well, as I’ve already mentioned, the key thing to avoid is an immature fruit. Providing the melon is mature, you can always ripen a honeydew melon at home.
You can do all of the above tips in store to select the ripest, juiciest melons, but there are some other things to look out for as well when you’re buying a honeydew from a store or down at your local farmers market:
A good honeydew melon will almost feel too heavy for its size when you pick it up. Why? Because of all that glorious juice held within, that’s why! Selecting a nice heavy honeydew will ensure you get a lip-smackingly juicy fruit.
A mature honeydew will appear round and symmetrical when you look at it, with no weird lumps and bumps. Again, it’s a good idea to avoid greener fruits too.
While the stem will likely have been removed from the fruit before it hit the supermarket shelves, looking at this part of the fruit can determine whether it was nicely matured on the vine or not.
What you are looking for is a subtle dip around where the stem once was. Any remnants of the stem should be well hardened, dry, and free from any signs of mold.
Sit yourself down, I have some bad news for you.
If you’ve been a little eager and cut into your honeydew too early, there isn’t much you can do to ripen it, unfortunately. However, all is not completely lost.
Instead of wasting your unripe honeydew melon, try adding it to your daily green smoothie. Unripe melons are hard and pretty tasteless, but your blender will whizz them up and the other ingredients will mask the blandness.
While it’s a poor substitute for a deliciously ripe honeydew, it’s a much better option than throwing it in the trash.
However, if you’re melon is actually immature (rather than simply unripe) and therefore has no chance of ever ripening, take it back to the store and complain. Immature fruits do sometimes escape quality control, but the more we stand up for ourselves the greater the chance this will be improved upon.
That’s it! Now you should be able to easily tell the difference between an unripe and a ripe honeydew melon. All that remains now is to slice one up and get stuck in.
ORANGE FLESH HONEYDEWS
Orange-fleshed honeydews are fairly new on the market. The rind has a more golden color that turns to orange as the melon ripens, so it's a bit easier to tell a mature one by looking at it. I don't think the orange-fleshed variety is quite as sweet as a regular honeydew that's mature and really ripe, but in the winter, when the orange-fleshed variety is shipped in from Chile and other growers south of the equator, it is a better melon and a better buy than any domestic honeydew you're likely to find.
Click on the link below for Honeydew Show
We had so much fun and got such great cherries last week at Giant Farmers Market in Waldwick New Jersey I decided to return to the store and see about this weeks item Nectarines, and I wasn't disappointed.
Although summer in our area is loaded with different fruits,there are still some fruits out there well worth buying, and nectarines from California are among them.
I always talk about maturity as the key to getting the very best in most fruits and vegetables, and mid- summer is a great time for nectarines, as they’ve been on the tree longer and are juicy, ripe, and ready to eat.
When I was a kid, I would run to my father’s produce truck as he came back from the market and wait for him to open the doors so I could experience that warm sweet smell from the nectarines. Although I love peaches, nectarines – which aren’t simply fuzzless peaches – are a real treasure, and ripe nectarines have a taste that you never forget.
When something is in season and especially when the season is coming to an end, I want to get my fill of it. Though you’ll see nectarines most of the year, the ones in season from California, New Jersey, New York and Pennsylvania are fresh, have been on the tree longer, and have reached a full maturity which ensures that they’re going to be good.
So while summer is here , and before it comes to an end, don’t let it stop you from enjoying the summer sweetness that nectarines can deliver.
All summer fruits have their own life. While they’re available from June onward, the time for great nectarines is mid- summer. The best way to select a great nectarine is with your nose – a good ripe peach has a sweet scent, but you can smell the wonderful fragrance of a ripe nectarine a mile away.
Until about 1940, nectarines were small, drab, green fruits with very little red cheek. They were also fragile and had a short shelf life, so they weren’t popular. In 1942, however, the LeGrade variety appeared, named after the town in California where it was developed. More than a hundred different varieties have since been developed and nectarines are nearly equal to peaches as the most popular stone fruit. They’re certainly my favorite.
A lot of people think of the nectarine as a fuzzless peach, and it is related to peaches, almonds and plums, but the nectarine is a different fruit. Like its relatives, it came out of ancient China, but the flesh is meatier and juicier than that of most peaches. The fruit is also more fragile because it’s not protected by a fuzzy skin. For that reason, most growers won’t ship a really ripe nectarine, so in most instances you’ll need to let nectarines ripen at home for a couple of days before eating.
Nectarines from Florida and Georgia begin to appear on the market in May, but they tend to be green and hard. In June and July, California and Local Nectarines are good It’s in August and the first half of September that California nectarines are really superb.
If nectarines grow locally and you can get tree-ripened ones at your local farm stand during the summer, by all means buy them.
Imports from Chile and other Southern Hemisphere countries show up in January and February, but those that are shipped by boat aren’t the best. A few tree-ripened ones are shipped by air, and although they’re good, they’re very expensive.
To improve their shipping success, packers have been developing controlled atmosphere techniques through which nectarines are put in sealed containers with air that has a high nitrogen content, effectively putting the fruit to sleep and preventing the damage caused by chilling. If the technique is perfected, we may see the unthinkable happen – stone fruits like nectarines, peaches, and plums that are ripe, sweet, and juicy in the middle of winter.
SELECTION AND STORAGE
Look for unbruised, colorful fruit, although you may have to accept a bruise or two on really ripe nectarines. Avoid fruit that looks green or has a wrinkled or leathery-looking skin and choose medium-to-large nectarines; a gigantic one will be mealy and a very small one was probably picked too green.
Often your best bet will be to buy nectarines that are still firm, take them home, and let them ripen on the counter a day or two, until they have a little give and develop a wonderful fragrance. You can refrigerate a nectarine when it’s fully ripe, but only for a day or two. Longer refrigeration will rob the fruit of its juice and flavor.
Nectarines are excellent eaten out of hand, but there are other delicious ways to enjoy them too. Here are some great options that my wife, Bette, prepares for our household:
Cold weather will be here before we know it, so be sure to enjoy those last sweet tastes of summer that nectarines can provide.
It's easy to ripen firm peaches or nectarines. 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 and nectarines 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 OR NECTARINES 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 Nectarine Show
You know it’s the beginning of summer when you start to see cherries in the market.
As with many fruits and vegetables, supply and demand dictates prices and, with such a short season filled with unpredictable weather conditions and so much of our crop sold abroad (where buyers pay high prices), cherries can be expensive a lot of the time.
Back in the 1950s, when we first opened our family store, Napolitano’s Produce in Bergenfield, I remember that we sold cherries by the bag and box at reasonable prices.
Now don’t get me wrong – you’ll still see cherries on sale in the marketplace, where they’ll often be priced as “loss leaders,” selling for cost or just above cost to bring people into the store.
I recall one time in the early 1960s, Pop got a sale on cherries and brought hundreds of 18-20-pound boxes of them into the store, where we stacked them up and sold them (today they’re sold to stores in 14-15 pound boxes and 9-10 pound boxes on imports in the winter).
It was a long time ago, but I think we charged $3.99 for an 18-20-pound box of cherries, which is hard to believe – you can’t necessarily even buy one pound of cherries for that now. But what’s cost as long as they’re good, right? That’s my way of thinking.
Big, red, crunchy, juicy, and loaded with antioxidants and anti-inflammatory compounds, cherries have been one of my favorite fruits for as long as I can remember.
The season is short so load up and get your fill now before they’re gone. Look for them on sale if you can, and remember what I always say – if you eat right, you’ll live right.
SHORT SEASON BIG FLAVOR
Cherries have one big flaw – they have a very short season, not much more than weeks in most places.
Although cherries originated in the Middle East and have been cultivated for centuries in Europe and Asia, the U.S. remains the biggest producer, consumer and exporter of cherries.
Most sweet cherries are grown on the west coast, where Washington State is the biggest producer. Except for local crops, which aren’t shipped at all, the cherries you’ll typically see on the market have been shipped from California, Oregon and Washington state, with Idaho and British Columbia contributing to the supply.
The two most common cherry varieties are Lamberts and Bings.
Lamberts ripen earlier and are smaller and more tender than Bings. They range in color from deep pink to red, with a soft, somewhat watery flesh and a deep red or blackish-red juice.
They arrive from California in early June, with later harvests coming from Oregon, Washington, and Idaho.
Bings are big, dark, heart-shaped cherries with great flavor. They’re very firm, with a deep red to black skin, a white heart, and a bit of crunch when you bite into them. They last longer and ship better than Lamberts.
Royal Annes, also called Raniers and sometimes Napoleons, are also occasionally seen on the market.
This large, heart-shaped fruit is amber to yellow in color, with a red blush. It’s an excellent cherry with an intense flavor, juicy flesh, and a white heart. These cherries are more fragile, easily bruised, and have a shorter shelf life than Bings; many people shy away from them because of their color, but one taste and they’re hooked.
California cherries arrive in early June and are generally out of season by mid-June, with more northern crops gradually replacing them during the summer months, ending with cherries from British Columbia in early August.
That’s a total of seven or eight weeks, so if you like cherries and see some good-looking ones at the fruit stand, buy them, because the next time you look they may be gone.
Sweet cherries are also grown in the midwest and in northeastern states, but I don’t think their fruit compares to the size or flavor of western cherries.
The sweet cherries that show up in January are from Chile, and they continue to improve in flavor and texture.
SELECTION, STORAGE AND PREPARATION
Cherries won’t ripen or improve in flavor after they’re picked, so what you see is what you get.
They must be picked ripe and then they’ll last only a couple of days, so harvesting time is critical.
A ripe cherry is heavier in the hand, meatier, sweeter and juicier than an immature cherry. Cherries that are picked too soon are pale and tasteless, while those picked too ripe are soft and watery. The best time to pick them seems to be right before the birds start eating them – birds have an uncanny instinct for ripe cherries.
When selecting cherries, choose firm, large, bright-colored fruit.
Royal Annes should be bright and unblemished, while Bings should be as firm and dark as possible; pale red Bings are immature and won’t be especially sweet.
Also look at the stems – if the cherries have green stems, they’re fresh, and if the stem is missing, pass on these cherries because they’ve been off the tree too long.
They should also look clean and dry – never buy cherries that are soft, flabby, or sticky on the outside.
When cherries go bad, they start to lose their vibrant hue, develop a brownish color, and leak. Once a cherry starts leaking, the fermentation process will quickly make the whole box go bad.
I love eating cherries on their own, cut up into fruit or green salads, or blended into a variety of baked goods like muffins or cherry pie.
ON THE ROAD AGAIN WITH PRODUCE PETE
This weeks segment was filmed at a great store I found in Waldwick New Jersey, Giant Farmers Market. the cherries were good and priced right, I love to stop by these markets and look, it drives Bette crazy, she would rather be shopping at one of the malls .Enjoy your fill of what summer gives to us and enjoy these Bing Cherries, its a short season.
Click on link below for Cherry Show
Farms View Farm and Roadstand in Wayne , New Jersey is one of the last working farms in Northwest New Jersey. The Kuehm family dates back to 1894 when the property was purchased by the first of five generations that operate the farm in Wayne New Jersey. Farms View Roadstand has evolved from a picnic table on a side lawn many years ago to this farm stand with attached greenhouses. I love doing segments at family farms to show all of you where fresh fruits and vegetables get their start. Long days and hard work are what farming is all about. Today we are talking fresh corn in the studio, picked 5 am this morning at Farms View Farm. Please support your local Jersey Farmers, Fresh From the Farm Daily.
Americans seem to be the only people who understand the virtues of sweet corn on the cob. A native American grain related to wheat, barley, and rye, corn didn't reach Europe until the sixteenth century. It's still far more popular here than among Europeans, who continue to call corn by its proper name--maize.
Sweet corn is harvested young for use as a vegetable. Field corn is the variety that's dried and ground for meal, pressed for corn oil, or used as feed for livestock.
The best sweet corn is an ear that's brought from the field straight to the pot. Years ago farmers would deliver corn to our market at three o'clock in the morning. My father would wake us, and we'd have to go down to the store to unload the corn--dozens of bags with fifty ears in each bag. There was a little stove at the back of the store, and my mother would put water on to boil, husk a bunch of ears, and cook corn for us right on the spot, which made this awful middle-of-the-night chore bearable. It was so fresh coming off the truck that to this day I don't think I've ever had corn as good.
Once corn is picked, its natural sugars start turning to starch. The process is slowed by refrigeration, but by the time corn is harvested and shipped form California or Florida to the rest of the country, as much as a week may have passed. The corn will be pretty good, but not as good as corn picked locally. People with vegetable gardens literally start boiling the water before the corn is picked so they can put it in the pot as fast as they can shuck it.
You can get white, yellow, or bicolor corn, and though lots of people have preferences, the color has little to do with the sweetness. The only thing that determines taste is how long it's been off the stalk. There are, however, two relatively new hybrids designed to make corn hold its sugar longer: sugar-enhanced varieties and the newer "supersweets." Sugar-enhanced varieties have good corn flavor and are excellent when corn is out of season and has to be shipped to market. The supersweets are very- very sweet in fact, many corn lovers think they have an artificial taste. For my money, old-fashioned sweet corn straight out of the field is still tops.
The best time to eat corn on the cob is middle to late summer. Corn is grown almost everywhere, and the best place to get it is at farm stands or produce markets where corn is delivered every day. We use to send someone up to Smith's Farm every morning at 6 A.M. to pick up corn from Wally, who had been supplying Napolitano's for more than forty years.
Look for a husk that's firm, fresh, and green-looking. Don't strip it; just look at the tassel or silk. On really fresh corn, the tassel will be pale and silky, with only a little brown at the top, where it's been discolored by the sun. Also try holding the ear in your hand: if it's warm, it's starting to turn to starch; if it's still cool, it's probably fresh. Although producers have fewer problems with worms now, don't worry if you spot a worm or two. The worms know what they're doing--they go after the sweetest ears. And since they usually eat right around the top, you can just break that part off.
The short answer is don't; just eat fresh corn right away. But if you must, store it in the refrigerator.
A lady came into my store years ago and said, "I cook corn so long it almost starts to pop, and it's still tough." I said, "That's because you're cooking it so long!" Never overcook fresh, sweet corn. It only needs a few minutes' cooking time. To boil it, bring the water to a boil before dropping in the shucked ears. If the ears are too long for the pot, don't cut them with a knife, which tends to crush the kernels; just break them in two with you hands. Let the water return to a boil, and boil hard for three to four minutes. Remove immediately and serve: don't let the corn stand in the water.
To microwave corn, shuck it, spread with butter if you wish, cover closely with plastic wrap or waxed paper, and microwave on full power (100 percent) about 2 1/2 minutes per ear.
Corn is also great cooked on the grill. To prepare, pull down the husks but don't detach them and remove the silks. Spread some butter and salt on the kernels, then pull the husks back up and twist closed. Grill the ears for about fifteen minutes, turning them often.
If you've got corn that's two or three days old, you can add it to soups or use it to make creamed corn, fritters, or spoon bread. Add it to seafood chowder or other soups, or make corn relish with it--there are plenty of ways to prepare it.
PRODUCE PETE SWEET CORN FUN FACTS
Corn was first grown by Native Americans more than 7,000 years ago in Central America.
Sweet corn leaves were used as chewing gum by Native Americans.
Corn is grown on every continent except Antarctica.
Corn plants typically grow 7 – 10 feet tall. Sweet corn plants are several feet shorter.
The tassel borne at the top of the stalk is the male part and the silk of the ear is the female part.
The tassel releases millions of grains of pollen, and some of them are caught by the silk.
There is one strand of silk for each kernel on a cob.
On average there are about 800 kernels on an ear of corn.
An ear of corn always has even number rows.
One acre of land can produce 14,000 pounds of sweet corn.
Depending upon the cultivar type, the crop may be ready for harvesting in 65-90 days.
Corn is cholesterol free.
It’s a good source of vitamin C and A, potassium, thiamine and fiber, and very high in antioxidants.
Corn is a 100% whole grain.
Corn is high in natural sugars/starches.
One average ear of yellow sweet corn equals 86 calories.
Sweet corn is a tasty and nutritious addition to any meal.
Click on the link below for New Jersey Corn Show
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.
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 %
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 on 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.
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
PRODUCE PETE TRAVELS
While traveling around usually with Bette in the car i love to stop at roadside stands and different farm markets, quite frankly this drives Bette nuts, she would rather be out shopping for shoes. I come across a lot of real interesting markets and this weeks market is one of them. Rock Farmers Market in Glen Rock , a small residential town, in New Jersey was quite a find, produce packed high and very reasonable prices, what more would you ask for. My father always used to say "Let the People Eat" and that's what this market and what Napolitano's Produce did for over 55 years. So I decided to do my show this week on Seedless Watermelons from there, hope you enjoy and if you are in the area stop by Rock Farmers Market, you won't be disappointed.
Click link below for Seedless Watermelon 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".