Last week’s YOUR PRODUCE MAN’S PRODUCE PUZZZZLE still dealt with fruit in high altitudes: There is a fruit which is used by some athletic trainers to help increase oxygen intake in high altitudes. In fact, when the Harlem Globetrotters play in Denver, the mile high city, their coach sets out a lot of this fruit. What fruit is it? "Zazu" has been with the Harlem Globetrotters for just a few years. He told us that the first time he played in Denver, after just a few minutes of the first quarter, he was so winded, out of breathe. The coach called him over and said, "You didn't have any fruit before the game, did you?" "No, Coach," Zazu said. "Well get back there and down some quickly," the coach told him. Zazu came back and couldn't believe the difference in his breathing. "Now before every game," Zazu says, "I down a whole bunch." The fruit was a big bowl of sliced…Navel Oranges. This week's PUZZZZLE deals with produce from Europe: Before the potato came along, what was the "potato" of Europe? See next week's "Fresh Tips" for the answer.

If you’ve never tried Savoy Cabbage, then read on. We want to make you savvy about Savoy.

Savoy Cabbage is a true culinary treasure, the best for cooking.

A field of Savoy Cabbage being grown in Yuma.

SAVOY CABBAGE (Monday, Feb. 21): We’re going to make you savvy about Savoy. What? You have never used Savoy Cabbage? What? You don’t even know what Savoy Cabbage is? Oh, my, we have our work cut out for us today. We’ll take you on the Savoy Express. Savoy Cabbage is a headed cabbage, but it is the wrinkly, crinkly cabbage with a much looser leaf structure than regular green cabbage. Cabbage is one of a long list of crucifers, which also includes broccoli, cauliflower, Brussels sprouts, radishes, kale, collards, turnips, rutabagas, turnip and mustard greens. All of these vegetables have powerful antioxidant power. The cultivation of cabbage goes back 4000 years. Between China and Mongolia, horsemen learned to preserve this vegetable in brine and it became the staple food of the builders of the Great Wall of China in the third century BC. Later, pickled cabbage arrived in Europe from the East, carried by Hun and Mongol cavalcades. While these horsemen introduced a new conservation method and Barbarian flavor to Europe, cabbage had nonetheless long been the favorite vegetable of an entire continent, particularly until the introduction of the potato. In fact, the Celts may have introduced cabbage to the British Isles as early as the 4th century BC. For centuries, cabbage was a staple that sustained European populations during great famines. During the Hundred Years War, battles were won or lost depending on whether fresh provisions of cabbage had arrived at the soldiers' camps. Savoy types wee developed later being first recorded in Germany in the middle of the 16th century. It was not until 1536 in Europe that unmistakably clear descriptions of hard-heading cabbage were recorded. At that time also a loose-heading form called romanos, and later called chou d'Italie and chou de Savoys, for the Italian province, was described. This "savoy cabbage," a crumpled-leaved kind having high quality, was grown in England in the 1500's. It was most likely named for the region it may have either originated or was popular, the Savoy region in the Alps, between Italy and France. The “House of Savoy” became a dynasty in this region of the world. New York grows the most fres-market cabbage in the United States, followed by Texas, Florida and California. For processed cabbage, Wisconsin is king, and it all goes for sauerkraut. Washington State grows virtually all the cabbage seed used for commercial farming. Savoy cabbage is one of the best cabbages for cooking. It is not only a mild and delicious tasting cabbage but because it requires less cooking time than the white or green cabbage, is the preferred cabbage by many chefs, especially for stuffed cabbage rolls. When picking out the best Savoy, make sure the leaves are crisp, not limp. Savoy Cabbage, because of its larger cell structure, wilts rapidly in dry storage, so keep it refrigerated. And keep it in a plastic bag, also to help prevent dehydration. Cabbage should be washed just before using -- extra moisture in storage will accelerate deterioration. When cooking cabbage, place only ½ to ¾ inch of water in the pan. Too much water will cause the cabbage's color to fade, nutrients and flavor to be lost, and the cabbage to become soggy and limp. To prepare Savoy Cabbage leaves for stuffing, first wilt them in boiling water, then whack the main rib with the blunt side of a knife so the leaves will roll more smoothly. Unfortunately, cabbage is closely associated in many people’s minds with overcooking, accompanied by an awful odor. “Open up all the windows. Fumigate the house. She’s cooking cabbage again.” Overcooking cabbage by just two minutes will double the amount of sulfuric compounds which end up smelling like rotten eggs. That’s right. The distinctive odor of cooking cabbage actually doubles in intensity during the fifth through seventh minutes of boiling. To reduce the odor, try cooking the cabbage in five minutes or less. The smaller the head, the less cooking time is needed. But, why does Cabbage sometimes make your tummy all rumbly with noise. Well, that’s what Winnie the Pooh would say. Anyway, the cellulose fiber in cabbage leaves contains a substance that tends to ferment in the intestines, producing unpleasant and noisy effects! But there's a simple solution to prevent such problems and to overcome cabbage's indigestibility. Blanch the cabbage in water, allowing it to cook for a good five minutes after the water comes to the boil. Discard the water; cover with fresh water and continue cooking. Keep in mind, too, that Chinese varieties are much more digestible and have fewer "gaseous" effects. Despite it’s humble culinary reputation, cabbage is, in fact, loaded with vitamins B and C, iron, potassium, and calcium. One way to preserve the nutrients and flavor is to eat it raw in salads or slaw or to cook it briefly; if you’re adding it to soups or stews, cook it until the leaves are softened, not limp. Savoy cabbage, because it is tender and sweet, particularly benefits from quick cooking; try it sautéed or in a stir-fry. As the leaves are beautiful, they can be very effective blanched and wrapped, like grape leaves, around a filling. To add a different flavor to your sandwich, add shredded cabbage instead of lettuce. Add shredded Savoy to your tacos instead of lettuce. In England, leftover cooked cabbage is fried with potatoes to create a traditional dish called "bubble and squeak"…. named for the sound it makes as it cooks and as you eat it! Oh, by the way, later on in history in Belgium, the Savoy Cabbage mutated. It became…Brussels Sprouts.

The largest of the Artichokes are now arriving.

ARTICHOKES (Tuesday, Feb. 22): It’s time to go for the “globe.” The globe Artichoke. And right now, the world of Artichokes is one big Globe. And I do mean “big.” In fact, these are called “Colossal” Artichokes. These chokes are huge, enormous, gigantic, massive, softball-size. They are the biggest thing with thorns in the produce department. They are giants. And they are the first Artichokes of the Spring season. The crown pick is what growers call them. These largest of the Artichokes are called "terminal" buds produced at the end of the long central stems. Each Artichoke plant only puts out one terminal bud, only one colossal Artichoke. They may be large, but you may find some blistering on them as well. You know what chapped lips are, right? You’re out in cold, wintry, windy conditions, and it becomes easy for your lips to become chapped. Well, during this time of year, Artichokes get “chapped lips.” The Italian growers in Castroville affectionately called these Artichokes, “Winter Kissed.” The colder night temperatures cause the tender membranes on the Artichoke leaves to become burned. These artichokes look quite ugly right now, but these are the Artichokes that the Italians dream of, not for their appearance, but for their flavor. When it’s cold outside, you will tend to put on more layers when you go outside. Maybe another sweater or a coat. Artichoke plants will do the same thing. In order to protect the delicate artichoke heart, the leaves will add layers of “coats.” There will be more meat on the leaves. That’s why when you pick one of these “winter kissed” chokes up, they are heavier than most artichokes. That’s because the leaves are bulging with more meat. The colder temperatures also make for a better flavor. So, they may not look like much, but these artichokes are worth eating. Peak of the season for this Spring delicacy is just now beginning. During a six-week period, from early March through mid-April, from about St. Patrick’s Day to Mother’s Day, that’s when about 40 – 50% of the annual crop is harvested. And that will mean the best pricing. By the way, the Artichoke is neither a fruit nor a vegetable. It can be called the original “edible flower.” The Artichoke is actually the flowering bud of the Mediterranean Thistle plant. One more thing. This year, Artichoke growers in Castroville have not only had to fight the weather, but they are fighting thieves. Thieves who know what they are doing. In the dead of night, they are entering the unfenced fields of Artichokes, and cleanly cutting off these colossal terminal Artichokes. Thousands of them are missing, and it’s costing growers tens of thousands of dollars.

Cool Pacific Ocean breezes flow up the river ways of the California Delta, cooling the spears of Asparagus grown on the many “islands” of the Delta.

The Delta growing region produces the sweetest Asparagus grown.

ASPARAGUS (Wednesday, Feb. 23): Today is the day. February 23rd. It’s the date when many Asparagus growers in the largest growing region in America, begin getting their long knives out, and begin cutting the first spears of the season. The Delta growing region of California is world renowned as having some of the finest, most tender, sweet spears grown anywhere in the world. In fact, this time of year, you’ll find foreign buyers in the fields and in the packing sheds, buying their grass. Asparagus from California’s Delta will be picked, washed, sorted, crated, and then loaded onto airplanes for a 12-hour flight to Japan, Taiwan or to Western Europe to Austria, Germany or Switzerland. Many of the finest resorts and hotels around the world can’t wait for the Delta Asparagus. But it’s on their menu now. The Delta growing region is a very unique environment. There are hundreds of miles of waterways, stretching out like a spider web from the Pacific Ocean inland toward Stockton and Lodi. These waterways prove to be a perfect passage for cool Pacific breezes, cooling the spears at night, which helps make Delta Asparagus very sweet. This region is also made up of many “islands,” soil that is very sandy. This makes for very tender Asparagus. Remember to store your Asparagus in a mug of water. Simply cut off the very bottom of the spears, like you would with a bouquet of flowers. Then refrigerate in the mug. Those spears will stay much fresher, much longer. You may think that the thinner Asparagus spears may be the best. Not so. The fatter they are, the sweeter they are. The fatter they are, the more tender they are. Buy the fat ones. You should also peel your Asparagus spears. At least the fat one. Any good chef trained in Europe will peel the Asparagus. Lay the spears on a hard surface and use a vegetable peeler. Be careful with the pressure you put on the spear. It could snap. Brush the spers with a little Olive Oil, then throw them on the grill. When you pull them off the grill, a little salt, a little pepper, a little squeeze of fresh lemon juice on the spear. Then serve. You won’t need any mayonnaise with these spears of Asparagus.

Some of these early peach varieties are already in blossom.

BLOSSOM TIME (Thursday, Feb. 24): Watch the weather. Especially watch the weather in major growing regions of the country that give us summer and fall fruits. Blossoms have started popping on trees. That means Spring is just around the corner. This time of year, the San Joaquin Valley in California becomes like a huge painting, with brilliant colors of blossoms on fruit and nut trees. As pretty as it may be, it is also a very critical time for growers. You see, every blossom is a piece of fruit. That delicate blossom is exposed to the elements of weather. Too cold, and the blossom will freeze. Too hot, and the blossom will melt off. Too windy and rainy, the blossoms will fall off before they have had a chance to be pollinated. During this blossom time, from now into April, watch the weather, from the peach orchards in Georgia and the Carolinas to the vast stonefruit orchards in California to the apple orchards in Washington. For the next four weeks, weather will determine how much fruit will be harvested this summer and fall, and how much we'll pay for it. By the way, have you ever wondered why the fruit blossoms are so brightly colored? Well, bees are a little blind. The blossoms have to be bright to attract these blind bees to help pollination.

Broccolini. It’s new. It’s elegant.

Broccolini costs more because it is so labor intensive, but it is also 100% edible.

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