NEW JERSEY WHITE AND YELLOW PEACHES
Peach production in New Jersey dates back to the early 1600’s. Jersey peach producers are experts in growing, packing, and shipping high quality peaches
Like most fruits, peaches originated in China and arrived in the United States via the Middle East and Europe. Tender, juicy and aromatic, peaches are thought of as a southern fruit, but California and New Jersey grow huge crops as well. In fact, any temperate area with a long enough growing season will produce peaches, and peaches grown in your area and picked fully ripe are usually your top choice. Of all the places they're grown, though, I think New Jersey peaches are the best.
All New Jersey peaches are produced and packed within 250 miles of tens of millions of people. Peaches can be picked, packed and shipped to major consumer markets in a few hours. Thus, New Jersey peaches are fresher and transportation costs are less. Peaches spend less time in storage and transit.
New Jersey has ideal day and night temperatures to make the peaches a beautiful shade of red and background yellow. Many varieties developed in other states generally have more color when grown in New Jersey. The ideal weather along with being so close to the final market results in peaches with vibrant color and flavor.
New Jersey growers have invested in improved varieties, irrigation systems, and progressive thinning practices to grow fruit of the size desired by customers and consumers.
Most of us have no idea how much fuzz peaches have to begin with. Even though they've still got fuzz on them, 90 percent of it has been removed by the time you buy peaches at the market. When I was a kid, New Jersey was about 60 per cent farmland. We bought peaches from a man named Francis Johnson, who had a peach farm four or five towns away from us in Ramsey. I used to go there with my father to pick up peaches for our stand. Although the packing barn was a big red barn, it made me think of a white castle. Peach fuzz covered the whole barn; it was all over the place, completely blanketing the rafters in white, and drifts of fuzz were piled - early September. In the winter there are imports from Chile, but because ripe peaches are so fragile, they're nearly always picked green and have very little flavor. For the best peaches, wait until they're in season in your area; then get your fill. Peeled, sliced peaches freeze well, so you can put some away to enjoy when good fresh peaches aren't available
When choosing peaches; use your eyes and your nose. Choose brightly colored fruit without traces of green, without bruising, and with a plump, smooth skin that shows no sign of wrinkling or withering. A really ripe peach will have a good fragrance.
From the outside, yellow and white peaches are distinguished by their skin color – deep yellow with a red or pink blush for the former versus pale and pink for the latter. Inside, the golden flesh of the yellow peach is more acidic, with a tartness that mellows as the peach ripens and softens. White-fleshed peaches are lower in acid and taste sweet whether firm or soft
Peaches picked hard-ripe but with good color will ripen if you leave them out on the counter, unrefrigerated, for two or three days or put them in a brown paper bag to hasten the process. Don't refrigerate until they're fully ripe, and then don't keep them in the refrigerator for more than a day or two. Like nectarines, peaches lose juice and flavor if they're refrigerated too long.
HEALTH AND NUTRITION
Peaches are a good source of fiber and vitamin A and C. Fresh, high-quality peaches are sweet tasting and low in calories, with one medium peach furnishing only about 37 calories. What a fantastic snack or guilt-free dessert!
"Peaches, plums, and nectarines are a delicious way for everyone to get their 5-a-day," said Pat Baird, MA, RD, and author of The Pyramid Cookbook. "They are great sources of fiber, vitamins, and minerals, and now we learn they are good sources of antioxidants which are important to good health and good skin."
Summer fruits, like peaches and nectarines, are also very rich in antioxidants that help to maintain a great complexion. Antioxidants are substances that protect the body by eliminating free radicals, which cause cell damage and can contribute to aging. The sun brings out free radicals in the skin and antioxidants protect skin cells by counteracting free radical activity.
"Summer tree fruits have long been considered a delicious source of nutrition, but the fact that the benefits extend to promoting healthy skin is great news for consumers, especially those interested in maintaining a peaches-and-cream complexion."
Peaches are great for out-of-hand eating. Leave the skins on for more nutritional value. When you need peeled peaches, you can easily remove the skins by dipping the whole peach into boiling water for ten or fifteen seconds, then immediately plunging it into cold water. You can then peel it like a banana. Peaches are delicious peeled, sliced, and marinated in the refrigerator with some sugar, then served either with plain light cream or over vanilla ice cream. Pies, cobblers, preserves, and ice cream are all traditional peach desserts.
· New Jersey peaches have a distribution advantage in that peaches can be picked, packed, and shipped the same day reaching markets in the eastern U.S. the same day, or by the next morning via overnight transit.
Click on link below for N J Peach Show
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.
Click link below for New Jersey Tomato Show