Last week’s Your Produce Man’s Produce Puzzzzle dealt with grapes: What grape was originally named "Lady DeCoverly"? This fruit is called one of the "Mission Fruits," brought to California by the Spanish missionaries and monks, along with their Figs and Grapes. The first fruits sold on the San Francisco market was this fruit, grown at Mission Santa Clara. As pioneers made their way westward, they met with tremendous obstacles. After crossing the Sierra Nevada and making their way across the great valley, they were met at these missions with a bowl of this fruit and cream. The oldest deciduous fruit tree in California, the first fruit sold on the San Francisco market, and the fruit that greeted weary pioneers at the missions…was the pear. This week's Your Produce Man’s Produce Puzzzzle still deals with summer tomatoes: What makes a tomato an "Heirloom Tomato?" See next week’s Fresh Tips for the answer.

Julia Child says there are two things you must always have in your kitchen: Onions and Celery.

Too bad that some people’s only touch with celery, is in their Bloody Mary

The smell of a celery field is one of the most pleasurable smells on earth.

To harvest 3,000 stalks a day, a celery cutter will make between 12,000 and 20,000 cuts a day.

CELERY (Monday, August 15): “There are two things you should always have in your kitchen. Onions and Celery.” So says Julia Child, the first lady of cooking. She was born on this date, 1912. Even though she never took a cooking class until she was in her 30s, she got America to fall in love with cooking…and cooking shows. In honor of Julia, we talk about…Celery. First of all, how do you pick out good celery? It’s quite simple actually. Look for these three things: Light in Color. Heavy in weight. Squeaks when you squeeze it. As soon as you get home from the store with your bags of groceries, the first thing you are to do is fill your sink with cold water. Now, add some ice. You want this water ice cold. Next, get your celery out and a very sharp knife. Cut off a very thin slice on the cut-end of the celery, and submerge your celery into your sink of ice cold water. Now you put away the rest of your groceries. When you are done putting groceries away, now you can go get your precious stalk of celery. Shake off excess water and put your celery in a long plastic bag and refrigerate. By cutting a thin slice off, you allowed that ice cold water to travel up the stalks, and will help keep your celery fresher…longer. Celery is grown year-round in California, which leads the nation in celery production. The #2 producer is Florida, which grows it about 6 months out of the year. Michigan is the 3rd largest celery producer. Farmers in Michigan are able to grow celery only 4 months out of the year. Celery (Apium graveolens) is believed to be the same plant as selinon, mentioned in Homer's Odyssey about 850 B.C. Our word "celery" comes from the French celeri, which is derived from the ancient Greek word. The old Roman names, as well as those in many modern languages, are derived from the same root word and sound remarkably similar. This tells us that celery is actually quite young in its widespread distribution. Smallage, a plant now cultivated in gardens for flavoring purposes, is apparently "wild" celery, the plant that has been known as celery in the Mediterranean countries for thousands of years. Wild celery grows in wet places throughout Europe, the Mediterranean lands, Asia Minor, the Caucasus, and southeastward toward the Himalayas. It is believed to have originated in the Mediterranean area, but it took the Western Europeans to tame the wild celery. The oldest record of the word celeri is in a 9th-century poem written in France or Italy, giving the medicinal uses and merits of the plant. The Greeks and Romans used wild celery to cure hangovers, banish the blues and purify the blood. Maybe that's why a stalk comes in a Bloody Mary. Not so long ago folks thought celery tonic was good for the nerves. Today, dieters know it helps fill the need for something crisp and crunchy. When its culture in gardens was begun in the 16th century in Italy and northern Europe, it was still a primitive plant and was used for medicinal purposes only. In France in 1623 use of celery as food was first recorded. For about a hundred years thereafter its food use was confined to flavorings. In France and Italy, by the middle of the 17th century, the little stalks and leaves were sometimes eaten with an oil dressing. In the late 17th and early 18th centuries, in Italy, France, and England, were seen the first evidences of improvement of the wild type. Gardeners also found that much of the too-strong flavor could be eliminated, making the stalks better for salad use, by growing the plants in late summer and fall, then keeping them into the winter. By the mid-18th century in Sweden, the wealthier families were enjoying the wintertime luxury of celery that had been stored in cellars. From that time on, its use as we know it today spread rapidly. We do not know what group of European colonists brought it to America, or when, but four cultivated varieties were listed here in 1806. All through the 19th century in America, England, and much of Europe, it was believed necessary to blanch the green edible portion of celery to rid it of unpleasantly strong flavor and green color. This was done by banking the plants with soil. Some kinds, like Pascal and Utah, that remain green when ready for eating, are now considered to be of the finest quality. Even so, the lighter the color, the sweeter the celery. In Tuscany, they like to dip chunks of raw celery into olive oil seasoned with salt and freshly ground pepper.

The Yellow-fleshed Yukon Gold Potato!

Yukon Gold Mashed Potatoes have become a hit

YUKON GOLD POTATOES (Tuesday, August 16): I got a little confused today. I thought this was the day they discovered Yukon Gold Potatoes. Actually, in 1896, they discovered Gold in the Yukon Territory of Canada. Well, I’ll talk about Yukon Gold. The Potato. One of the more popular spuds of Europe is the yellow-fleshed potato. The most popular of these in the United States is the Yukon Gold Potato. The Yukon actually was only developed in 1980 and was bred by scientists with the Canadian and Ontario Agricultural Ministries. It was bred, using some of the old European yellow-fleshed varieties. Harvest around the country is going on, from Maine to California, Oregon and Washington. If you have never tried a Yukon Gold, what are you waiting for? You cut them open; they look like someone put butter in them. And the flavor is almost addicting. How about a Yukon Gold Soup with Crème Friache or how about a Yukon Gold Soup with Goat Cheese Croutons, Yukon Gold Mashed Potatoes or even Yukon Gold Mashed Potatoes with Horseradish?

This fuzzless Gold Kiwifruit

There are still over 60 varieties of wild Chinese Gooseberries still growing in China. New Zealand growers crossed a yellow-fleshed variety with their green Kiwifruit to come up with Zespri Gold Kiwifruit.

Kiwifruit growing regions in New Zealand.

GOLD KIWIFRUIT (Wednesday, August 17): Just in time for the upcoming Summer Olympics in Athens, Greece, a fruit that is Gold, the Gold Kiwifruit. When the Olympics take place, there will be a rush for the Gold. Well, there is a bit of a Gold Rush in the produce department as well. Zespri Gold Kiwifruit, now coming in from New Zealand. They are fuzzless with a beautiful golden inside color when ripe. Ripen them in a brown paper bag What a dynamic color in your summer fruit salad. It’s New Zealand's new national treasure. The kiwifruit 'Actinidia Deliciosa' belongs to the berry family of fruits. Descended from a wild Chinese vine, the Hayward variety, was nurtured in New Zealand in the early 20th century. Many kiwifruit varieties grow wild in China, but the Hayward variety proved superior in hardiness, with a notably long shelf life, attributes that have made it the most commercially grown kiwifruit variety in the world.

The Gold Rush is on…not just at the Olympics, but also Gold Kiwifruit in your produce department.

Cool Kiwi Kabobs.

When first marketed in the early 1960s, green kiwis were known as Chinese Gooseberries. However as kiwifruit exports grew, the fruit was renamed "kiwifruit" after New Zealand's national bird, the brown flightless kiwi. Actually, they named it after the “egg” of the kiwi, because that’s what the egg looks like. The Gold Kiwifruit’s tropical sweetness makes it the perfect refreshment for a summer day. Cut the fruit in half, and scoop out its golden flesh. Blend it into your favorite smoothie. Slice it over dessert. Toss it into a salad, or use Green and Gold Kiwifruit together for a colorful taste sensation. The possibilities are endless. You can recognize the new golden kiwifruit from the outside by its smooth, bronze skin and the pointed cap at one end. Inside, it is a burst of sunny yellow sweetness that's hard to resist. While this golden gem has a tantalizing flavor that is all its own, it has been described as a luscious blend of melon, peach and citrus flavors - a sweet indulgence for the palate. Biting into a juicy, gold kiwifruit is a unique taste experience, a striking complement to the vibrant, tangy flavor of traditional green kiwi. While its flavor provides a moment of delicious pleasure, the added value of Gold Kiwifruit lies in its healthy stores of vitamins C and E, potassium and fiber. Visit this nutrition information website to learn how this sweet treat can also give you a generous burst of nutrition. Soon to be a favorite with kids and adults everywhere, millions of you tried Gold Kiwifruit for the first time in 2000, and 80% of North Americans surveyed called the tropical-sweet flavor, "just right." In the late 1970's, New Zealand kiwifruit growers began experimenting with the natural development of a golden kiwifruit. Several types of gold kiwifruit also grow wild in China. In fact, there are over 60 different varieties of Chinese gooseberries still growing in China. One such wild variety is the yellow-fleshed 'Actinidia Chenisis' but it tends to be small and really is not commercially viable. So horticulturalists from New Zealand's Bay of Plenty imported Chinese Actinidia Chenisis seeds in 1987 and began the eleven-year process of developing Gold Kiwifruit. Through natural cross-pollination with select the female gold kiwi vines and grafting with vigorous male green kiwi vines, New Zealand horticulturalists were able to develop the complex flavor of Gold Kiwifruit, while increasing shelf live with each subsequent generation. In 1992, one offspring plant from this family was selected and nurtured, resulting in the golden-fleshed kiwifruit now known as Gold Kiwifruit. Here is a fun, easy way of enjoying Gold and Green Kiwifruit. It’s simple, and kids will love it. Kiwi Kabobs. Take 4 Green and Gold Kiwifruit, peel them and cut them in half from the North Pole to the South Pole. Then cut each half again crosswise. Thread about 4 pieces of fruit on eight small wooden skewers. Drizzle with your favorite yogurt or chocolate sauce. Cool Gold Kiwi, just for kids…of all ages.

The Clementine Mandarin was first grown by Father “Clement” Rodier in Algeria, North Africa.

CLEMENTINE MANDARINS (Thursday, August 18): Australia and Chile are exporting Mandarins to the United States, and one of the more popular varieties has become the Clementine. In fact, the Clementine is one of the most popular Mandarins in the world today. One of the drawing factors is the fact that the Clementine is virtually seedless. That’s why many Clementine growers are telling beekeepers to buzz off with their beehives. Clementine Tangerines are self-pollinating, and don’t need bees. If the bees, however do pollinate the orchard, you end up with Clementines that have fat seeds in them. The Clementine is a hybrid variety, first grown in Algeria. This variety was introduced into California in 1914. It is an oblate, medium-sized fruit. The exterior is a deep orange color with a smooth glossy look. The Clementine separates easily into eight to twelve juicy segments filled with a taste of apricot nectar. Mandarin is a group name for a class of oranges with thin, loose peel, which have been dubbed "kid-glove" oranges. These are treated as members of a distinct species, Citrus reticulata Blanco. The name "tangerine" could be applied as an alternate name to the whole group, but, in the trade, is usually confined to the types with red-orange skin. In the Philippines all mandarin oranges are called naranjita. Spanish-speaking people in the American tropics call them mandarina. The mandarin orange is considered a native of southeastern Asia and the Philippines. It is most abundantly grown in Japan, southern China, India, and the East Indies, and is esteemed for home consumption in Australia. It gravitated to the western world by small steps taken by individuals interested in certain cultivars. Therefore, the history of its spread can be roughly traced in the chronology of separate introductions. Two varieties from Canton were taken to England in 1805. They were adopted into cultivation in the Mediterranean area and, by 1850, were well established in Italy. Sometime between 1840 and 1850, the 'Willow-leaf' or 'China Mandarin' was imported by the Italian Consul and planted at the Consulate in New Orleans. It was carried from there to Florida and later reached California. The 'Owari' Satsuma arrived from Japan, first in 1876 and next in 1878, and nearly a million budded trees from 1908 to 1911 for planting in the Gulf States. Six fruits of the 'King' mandarin were sent from Saigon in 1882 to a Dr. Magee at Riverside, California. The latter sent 2 seedlings to Winter Park, Florida. Seeds of the 'Oneco' mandarin were obtained from India by the nurseryman, P.W. Reasoner, in 1888. In 1892 or 1893, 2 fruits of 'Ponkan' were sent from China to J.C. Barrington of McMeskin, Florida, and seedlings from there were distributed and led to commercial propagation. The Clementine originated in Algeria of Northern Africa. That’s why it is often called the Algerian Tangerine. Clementine is the smallest of the tangerines, and was first grown in Algeria by Father Clement Rodier. Thus the name, Clementine. It is a cross between the Mediterranean mandarin and a sour Seville orange. It was introduced into Florida by the United States Department of Agriculture in 1909 and from Florida into California in 1914; also brought directly from the Government Experiment Station in Algeria about the same time. We most likely won’t see Australian Clementines in years to come. Chile and South Africa have huge acreage devoted to the Clementine and will most likely be flooding the U.S. with about 3 million cartons from each country.

Minneola Tangelos are grown in southeastern Australia.

Winter Tangelos are coming in from the land Down Under.

The Minneola Tangelo has the “sheep nose” at the top.

MINNEOLA TANGELO (Friday, August 19): This time of year is not traditionally citrus season. Citrus is a “winter fruit.” Well, it is winter in Australia, so from the land down under, we are getting a new crop of Minneola Tangelos. West of the Murray River, it’s wasteland. East of the Murray River, it’s an agricultural paradise. And the Australian growers have two brothers from California to thank for their rich agricultural heritage. The Chaffey Brothers, from Fresno, California, immigrated to Australia in the late 1800s. There, they became the pioneers of irrigation on the southeast coast of Australia, setting the stage for the agricultural industry to flourish in Australia. You will find the same street names in Fresno as you do in Renmark, South Australia. That’s where the Chaffey Brothers settled. Today, this region grows one of the finest eating quality Navel Oranges found anywhere in the world. There are two main varieties of Tangelos, the Minneola and the Orlando. It’s easy to tell the Minneola. It has a “sheep nose.” The Orlando is more round, like an Orange. Both the Minneola and the Orlando are named after two major citrus growing regions…in Florida. Most Minneola fruit are characterized by a stem-end neck, which tends to make the fruit appear pear or bell-shaped. This appearance has given rise to the name Honeybell in the gift fruit trade, but the proper name remains Minneola. Because of its good looks and good eating quality, the Minneola Tangelo is a popular gift fruit from Florida. The fruit is usually fairly large, typically 3 - 3½ inches in diameter. The peel color is quite good and at peak maturity achieves a bright reddish-orange color. The peel is relatively thin, smooth, and tends to adhere to the internal fruit surface. Seed numbers are few, but variable, and range from 0 up to perhaps as many as 15 seeds per fruit. Fruit produced on trees in solid plantings of Minneola are likely to be seedless (or nearly so), while trees in mixed plantings will typically have 7-12 seeds due to the influence of cross-pollination. The Minneola is a Duncan grapefruit crossed with a Dancy tangerine hybrid. It was released in 1931 by the United States Department of Agriculture Horticultural Research Station in Orlando. This tangelo (like other tangelo varieties) is therefore 1/2 tangerine and 1/2 grapefruit. The fruit is quite handsome and a genuine pleasure to eat. Today, the Minneola is not only grown in Florida, but it is one of the most important Tangelo crops grown in Arizona and California. So how is it named a Tangelo, and not a Tangerine? Well, since it is half grapefruit and half Tangerine, the name comes from Tangerine and Pomelo. The Pomelo is the daddy to Grapefruit.

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