 |
| This banana plant survived
the storms, but with roads washed out, it’s tough to get
the fruit to the export city of Limon. |
 |
| Rains hammered the banana
plantations along the Caribbean coastline of Costa Rica and
Panama. |
BANANAS (Monday, Feb. 7): Record rainfall in some
banana producing countries could mean much tighter banana supplies
over the next two months. In Costa Rica, the highest average rainfall
in a month is 7.9 inches in February. On January 8, Puerto Limon
received more than 13 inches of rainfall…in one single day,
causing the Costa Rican government to declare a state of emergency.
The rainstorms, which hit January 7 – 10, halted banana production
in plantations along the Caribbean coasts of Costa Rica and Panama.
Costa Rica is the third largest exporter of bananas to the United
States, behind Ecuador and Guatemala. Almost 25% of U.S. banana
supplies come from Costa Rica. About half of all the bananas produced
in Costa Rica, are exported to the U.S. In the strong rains and
winds, many banana plants were blown over or washed away under six
feet of floodwaters. Many plantations are on very hilly land, which
is easily washed away during floods. Twelve bridges were also washed
away, along with many roads. This infrastructure damage will cause
even longer delays for banana growers to get their fruit from the
plantations to the port city of Limon. Chiquita alone has around
10,000 acres of banana plantations in Costa Rica and about 12,000
in Panama. This time of year, world banana supplies are generally
tighter from most growing regions. These rains will magnify those
shorter supplies and cause prices to increase. Also, these countries
are big banana exporters to Western Europe. Now Western European
buyers will be looking to other areas for supply, which will also
pressure prices higher to the U.S.
 |
Let’s sauté
some Mushrooms
for Mardi Gras! |
MUSHROOMS (Tuesday, Feb. 8): It’s Fat Tuesday.
Although in French, we call it Mardi Gras. It’s the final
festive celebration before lent begins tomorrow. Most people think
of Mardi Gras, they think of drinking. Now certainly Bourbon Street
in New Orleans is known for their parties, but there is also a food
aspect to the Mardi Gras. One of the simplest Mardi Gras appetizers
is sautéed mushrooms with onions on toasted sliced French
Bread baguettes. In today’s segment, Michael Marks shows how
to clean and slice mushrooms. There is more to the world of mushrooms
than those little white button mushrooms. Take a look. You’ll
find almost 4 or 5 fresh varieties of mushrooms available. Today,
it’s a little “Taming of ‘Shroom” for Mardi
Gras on Your Produce Man. You will find the Italian Brown Mushroom,
also known as the Crimini. They have a more earthy flavor than the
white mushroom, and you can use them just like you would the white
mushrooms, raw or cooked. Then there is the Portabella Mushroom,
the hottest mushroom in the produce department. Its popularity has
skyrocketed in just the past 5 years. These are the grown-up version
of the Crimini, so if you are simply going to cut it up as an ingredient
to a recipe, I’d buy Crimini. It’s cheaper that way.
But the Portabella is best used on the grill, or as a pizza. Anyway
that use meat, you can use the Portabella. So what do you think
mushrooms and prostate cancer have in common? Recent studies show
quite a lot. Mushrooms are a great source for the mineral Selenium.
In fact, Selenium is found more in mushrooms than any other fruit
or vegetable. Recent, and ongoing medical studies on both animals
and men, strongly indicate that Selenium works with Vitamin E to
protect prostate cells from becoming cancerous. Every 18 minutes,
another man (husband, father, brother) in the United States dies
of prostate cancer. This year, almost a quarter of a million men
will be diagnosed with prostate cancer.
 |
Ginger is the secret to
great Asian cooking. |
| |
 |
| Cilantro: Not just for
your Mexican recipes. |
 |
Have you ever seen a Ginger
plant?
Here it is. |
| |
 |
| A Cilantro field in California,
which grows about 90% of the nation’s supply. |
GINGER, CILANTRO (Wednesday, Feb. 9): Chinese
New Year begins today. It’s the Chinese lunar year 4703, the
Year of the Rooster. So get out the Ginger Root, which really isn’t
a root, but a Rhizome, nothing more than a swollen part of the stem.
It actually grows above ground. This extremely versatile root is
known for its popularity in Asian cooking. It is one of the world’s
finest seasonings. The Chinese, Japanese and East Indians use Ginger
Root in many forms including grated and ground. About half of the
world’s supply comes from India, but most U.S. supplies come
from Hawaii, although some is imported from Brazil, Taiwan, Fiji,
the Philippines, and Costa Rica. In ancient China, Ginger Root was
used for many medicinal purposes. The most common was to calm nausea.
How does Ginger work in the digestive system? It increases the pH
level of stomach acid, thereby reducing its acidity. This lowers
the rate of gastric secretions, and increases digestive enzyme activity.
Rather than blocking the feelings of nausea in the brain, it acts
directly on the stomach and liver to reduce nausea. Ginger is a
gnarled and knobby root that has a tan skin and a pale yellow-green
to ivory flesh. Ginger Root is also used in baking, confectionery
and the making of certain liqueurs. Ginger is the flavor of popular
beverages like Ginger Ale and Ginger Beer. It is delicious in many
savory dishes such as soups, curries and meats and is indispensable
in the making of sweets such as Gingerbread, Gingersnaps and many
spice cookies. When selecting Ginger, choose mature Ginger with
a smooth skin. Avoid wrinkled skin as it may sometimes indicate
the root is dry and somewhat older. Ginger should have a spicy and
fresh fragrance. Fresh un-peeled Ginger can be refrigerated for
up to a week and frozen up to 2 months if tightly wrapped. To use
frozen Ginger, simply slice off a piece of the unthawed root. Place
peeled Ginger in a jar with a tight fitting lid. Ginger is delicious
fresh, whether sliced thinly and added to meat and vegetable stir-fry
dishes, added to marinades, or pickled and served with sushi and
other Asian dishes. Peel fresh ginger before using. It is best kept
between 45-50 degrees F, and is susceptible to chill damage. It
may become damp and begin to mold, however, this is most often simply
brushed off. Cover with dry sherry and refrigerate up to 3 weeks.
The second main ingredient in much of Asian cooking is Chinese Parsley.
We know it as Cilantro. Cilantro is the leaf of the young coriander
plant, Coriandrum sativum, an herb in the parsley family, similar
to anise. Cilantro is traditionally used in Middle Eastern, Mexican,
and Asian cooking. Cilantro's taste is a fragrant mix of parsley
and citrus. The world is divided into two very different types of
people: those who love cilantro and those who hate it. I fall into
the cilantro-loving category along with all those who tout its citrusy,
biting tang, and can't imagine a spicy, Mexican salsa or a full
flavored Asian recipe without its perky addition. Although not native
to Latin American cuisine, cilantro now plays a quintessential role,
adding its distinctive flavor to many dishes such as ceviche, the
light and refreshing acid cooked fish dish, and many sauces and
stews. Simple, but rich and zesty, it was traditionally served over
fish or wild game but is now most often served over chicken. Most
dishes, even if they don't list cilantro as one of the ingredients
will call for it as a garnish to add that final touch of piquancy.
Chinese, Thai, and Indonesian cuisines are well known for their
use of both cilantro and coriander. Chopped, the leaves, as well
as the more pungent roots, add zest to most Thai curries, and the
ground seeds (called coriander) also give depth to the flavors.
India curry powders owe a lot of their aromatic, citrus quality
to ground coriander. The Chinese, quite accurately, call cilantro
"fragrant greens," adding it to stir fries and sauces
to enliven them and add a fresh, pungent taste. The whole plant,
roots and all, is often boiled and eaten as a vegetable. Cilantro
is a fairly recent arrivals to the American kitchen. Although cilantro
is most often associated with the cuisines of Mexico and Asia, the
herb originated in the southern reaches of the Mediterranean. Coriander
has been found in Egyptian tombs dating back 3000 years. It is even
mentioned in the Bible in Exodus 16:31, where manna is described
as "small round and white like coriander seed." The ancient
Hebrews originally used cilantro root as the bitter herb in the
symbolic Passover meal. Thanks to the Romans and their conquests,
cilantro's use and legend spread to Europe and Asia, where it appeared
in recipes for potions used as aphrodisiacs in China during the
Han dynasty (207 BC-200 AD). The Romans themselves used coriander
with cumin and vinegar as a preservative that they rubbed into meat.
In literature, coriander is mentioned as an aphrodisiac in The Tales
of the Arabian Nights. And those famous sugarplums, which fill children’s
dreams at Christmas time, were originally sugar-coated coriander,
a treat that offered a sweet start and then a spicy burst of flavor.
Later the recipe included small bits of fruit and became the confection
we know today. Despite all the bad press, cilantro and coriander
are still an integral part of many cuisines throughout the world,
and gaining popularity all the time. So, if you or a friend are
still not cilantro lovers, give it another try. A whole world of
taste awaits! Coriander is probably one of the first herbs to be
used by mankind, perhaps going back as far back as 5000 BC. It is
mentioned in early Sanskrit writings dating from about 1500 BC.
The Romans spread it throughout Europe, and it was one of the first
spices to arrive in America. Before it is used, Cilantro should
be crushed, either by hand or with a mortar and pestle. Cilantro
is a perfect addition to Mexican dishes; add Cilantro to salsas
and bean dips. Mix crushed Cilantro into sour cream and use it as
a topping for chili, tacos, or enchiladas. Sprinkle Cilantro over
stir-fried vegetables for color and Asian flavor. Add Cilantro to
sesame-ginger dressing when making Chinese chicken salad.
 |
| The original Grapefruit
was white, and is still popular with old time Grapefruit lovers. |
WHITE GRAPEFRUIT (Thursday, Feb. 10): The Florida
State Fair begins today, and despite the storms and hurricanes that
ruined so much of its citrus crop, Florida will still proudly display
their Grapefruit. The original grapefruit…was White. The story
of commercial grapefruit production in the United States really
began after the Civil War. After the war, some southerners migrated
south to Florida stopping in Central Florida along the banks of
the Indian River to homestead and raise a family. Not being able
to raise much in the way of cash crops, they took to raising oranges
and grapefruit, which thrived on the abundant rainfall and rich
sandy soil. Because of the near perfect growing conditions, their
fruit became famous all over the world. The grapefruit we know today
was developed in the West Indies in the early 1700s and first introduced
to Florida in the 1820s. Today, most grapefruit is still grown in
Florida. Since the early part of the 20th century, mutant strains
of white grapefruit have appeared with pink to slightly reddish
color, and have been propagated by citriculturists into several
strains of grapefruit that are now best known as the Ruby Red. A
Frenchman, Count Odette Phillipe, planted the first grapefruit trees
in Florida around Tampa Bay in 1823. Today, Florida produces about
1/3 of the world's grapefruit and about 75% of the U.S supply. The
main White variety is the ‘Duncan’, which is a seedy
grapefruit variety. There is also the 'Marsh' white, seedless grapefruit.
Some people consider the white-fleshed grapefruit to have better
flavor than the pink or red pigmented varieties, but the consumer
obviously prefers the red-fleshed, seedless varieties. The origin
and significance of the name of this important fruit were once obscure,
until DNA testing pinpointed the origin in the West Indies. The
earliest recognizable mention of grapefruit occurred in Barbados
(West Indies) in 1750 under the name "forbidden fruit,"
from which the species designation, paradisi, was assigned in 1830.
A few years later, it was referred to in Jamaica as the "forbidden
fruit or smaller shaddock." The first known use of the term
grapefruit occurred in 1814, also in Jamaica, most likely because
the fruits commonly occur in small clusters rather than singly,
as with most shaddocks (pummelos). It remained for Florida, however,
to introduce this excellent fruit to the American consumer and to
develop a commercial industry. This fact explains why, with the
sole exception of Redblush (Ruby), all the grapefruit varieties
of commercial importance have originated in Florida and apparently
trace back to the original introduction. Grapefruit introduction
in Florida was made by Count Odette Phillippe, a Frenchman, who
settled near Safety Harbor on Tampa Bay in 1823 and brought with
him seeds or seedlings of the grapefruit and other citrus fruits
from the Bahama Islands. The Florida commercial industry, however,
had its beginning about 1885, by which time trial shipments made
to Philadelphia and New York bad met with a favorable reception
and demand for nursery trees was developing. Commercial production
elsewhere was not undertaken until some decades later in California,
Arizona, and Texas. Because of the phenomenal development of the
industry in Florida and Texas, within a half-century from the beginning
of its commercial culture the grapefruit attained the status of
a major citrus fruit. The United States is much the largest producer,
accounting for about 80 per cent of the world crop (mainly in Florida),
followed by Israel, the West Indies (including Jamaica and Cuba),
Argentina, and South Africa. Grapefruit is also grown to a limited
extent in Spain, Morocco, Australia, Algeria, and Cyprus. The “Duncan”
variety represents the oldest grapefruit clone grown in Florida,
though it was not named and introduced until about 1892. As near
as can be determined, the parent seedling tree was planted around
1830 near Safety Harbor, on the Pinellas Peninsula, Florida. The
seed came from a tree in the original planting made by Count Odette
Phillippe. It was named for the introducer, A. L. Duncan of nearby
Dunedin. Since the grapefruits are highly polyembryonic and all
varieties and seedlings in Florida trace back to the planting which
contained the seed parent of Duncan, the probability is good that
many, if not most, of them represent the same clone. Certainly many
of the early named varieties are indistinguishable from Duncan and
have been marketed under that name.
 |
| For Valentine’s
weekend, treat your Valentine to the sweetest Tangerine juice
on earth, then look your Valentine in the eye and say, “I
just wanted to introduce the sweetest Tangerine on earth to
the sweetest Valentine on earth.” |
 |
| Honey Tangerines bear
on the outer parts of the tree, making them more susceptible
to wind scarring. They may be ugly, but they are sweet. |
HONEY TANGERINES (Friday, Feb. 11): Squeeze a
Honey…for your honey. It’s Valentine’s weekend,
so get out the juicer and take your Valentine to heaven, one sip
at a time. The Honey Tangerine has a thin rind, rather tightly adherent
and not readily peelable; its surface is smooth to slightly pebbled;
color yellowish-orange at maturity. It has 11 to 12 segments, moderately
adherent; axis medium-large and semi-hollow. Flesh orange-colored;
tender, very juicy; flavor very rich and sprightly. Seeds small,
few to numerous, and cotyledons white. Medium-late in maturity.
Fruit mainly borne terminally and hence exposed to wind, frost,
and sunburn injury, which of course makes it one of the most scarred
tangerines on the market, and one of the ugliest. But you do know
that ugliness, like beauty, is only skin deep. Productive but with
tendency to alternate bearing and one of the most sensitive mandarins
to cold. Well, that’s the official description of the Murcott,
what is marketed as the “Honey Tangerine.” The only
thing you need to know about it is this: It doesn’t have “honey”
in its name for nothing. It has a higher sugar content making it
one of the sweetest tangerines you will eat, and one of the juiciest.
If you have a juicer, buy a whole carton of these. You’ll
think you died and went to heaven. The origin of Murcott is mostly
obscure, although most agree it is a cross between a Tangerine and
a Sweet Orange. The oldest known budded tree, from which the present
commercial acreage largely if not entirely traces, still remains
on the place formerly owned by a nurseryman, Charles Murcott Smith,
in Bayview, Clearwater, Florida, and is thought to have been budded
about 1922. It is believed that the budwood was obtained from a
neighbor, R. D. Hoyt of Safety Harbor, who was a cooperator in the
citrus breeding program of the U.S. Department of Agriculture, which
maintained a nursery of citrus hybrids at Little River, Miami, until
about 1916. Most of the trees in this breeding program were actually
uprooted and piled for burning. The Honey Tangerine was almost completely
lost. The experimental farm, where it was first hybred, was sold.
The new owner pulled out most of the experimental trees and tossed
them into a heap for burning. Hoyt noticed that the Murcott Orange
tree was in that pile. He like that variety, so he rescued the tree
from the heap, re-planted it, and today we have the sweetest tangerine
grown on earth. Under the name Honey Murcott, small-scale commercial
propagation was undertaken by the Indian Rocks Nursery in 1928.
The first commercial planting, which brought this variety to prominence
and is largely responsible for its present popularity, seems to
have been that of J. Ward Smith (no relation to C. Murcott Smith),
near Brooksville in 1944, who first marketed the fruit under the
name Smith tangerine, apparently unaware that it had already been
named. It is the consensus of Florida horticulturists that this
variety has an unknown origin resulting from the breeding program
of the U.S. Department of Agriculture. During the past decade, this
Tangerine has gained great popularity. Because of its rich flavor
and deep orange-colored flesh and juice, Murcott is a favorite with
gift fruit packers.
Top
of page |
