Last week’s Your Produce Man’s Produce Puzzzzle dealt apples: What apple sprang up from a pile of garbage? Maria Ann was her name. She lived in New South Wales, Australia in the 1880s. She would often throw her garbage down by the creek so the raccoons would come and clean it up. One Spring, Maria noticed a tiny apple seedling coming up through that tiny pile of garbage. Now the raccoons would have shade when they came to her creek for a drink and to her garbage pile to eat. About 8 years later, Maria began picking her first crop of this apple, and she soon found that it made fantastic pies. In fact, Maria Ann was known for her pies throughout New South Wales. This new apple for her pies was named after Maria. Today, the town still celebrates the most celebrated lady of Australia…Maria Ann…Smith. That’s right, the Granny Smith apple sprang up from a pile of garbage. This week's Your Produce Man’s Produce Puzzzzle still deals with apples: This apple variety is a cross between a Red Delicious and a Ralls Janet and was first hybred in the 1930s. What is it? See next week’s Fresh Tips for the answer.

In California’s San Joaquin Valley, harvest is in full swing for the Hachiya Persimmon.

The Hachiya Persimmon makes the best cookies on earth.

PERSIMMON (Monday, October 31): In honor of my mom, I once again take a look at the pretty Persimmon. My mom made the best Persimmon cookies on the face of the planet. My mom died three years ago, so to honor her memory, let’s talk Persimmon. There are two main types. The flat Fuyu variety is the one eaten out of hand, just as you would an apple or a pear. The pointed Hachiya variety is the one I want you to get. These are the ones used for baking. Now, they need to be fully ripened before you use them. They are so astringent, that even Daffy Duck from “Looney Tunes” says, “Pucker up for a Persimmon…” They do indeed, make you pucker…if you eat an unripe Hachiya. To ripen your Hachiya, simply place them single layered in a cushioned box. Then just put them out in your garage, covered with a newspaper. The cold night temperatures will perfectly ripen your Persimmons. When they feel like a water balloon, they are ready for baking cookies, breads, puddings, anything Persimmon. The oriental persimmon is native to China, where it has been cultivated for centuries and more than two thousand different cultivars exist. It spread to Korea and Japan many years ago where additional cultivars were developed. The plant was introduced to California in the mid 1800's. The tree is native to Japan, China, Burma and the Himalayas and Khasi Hills of northern India. In China it is found wild at altitudes up to 6,000-8,000 ft (1,830-2,500 m) and it is cultivated from Manchuria southward to Kwangtung. Early in the 14th Century, Marco Polo recorded the Chinese trade in persimmons. Korea has long-established ceremonies that feature the persimmon. Culture in India began in the Nilgiris. The tree has been grown for a long time in North Vietnam, in the mountains of Indonesia above 3,500 ft (1,000 m) and in the Philippines. It was introduced into Queensland, Australia, about 1885. It has been cultivated on the Mediterranean coast of France, Italy, and other European countries, and in southern Russia and Algeria for more than a century. The first trees were introduced into Palestine in 1912 and others were later brought in from Sicily and America. Seeds first reached the United States in 1856 when they were sent from Japan by Commodore Perry. Grafted trees were imported in 1870 by the U.S. Department of Agriculture and distributed to California and the southern states. Other importations were made by private interests until 1919. Seeds, cuttings, budwood and live trees of numerous types were brought into the United States at various times from 1911 to 1923 by government plant explorers and the tree has been found best adapted to central and southern California, Arizona, Texas, Louisiana, Mississippi, Georgia, Alabama, southeastern Virginia, and northern Florida. A few specimens have been grown in southern Maryland, eastern Tennessee, Illinois, Indiana, Pennsylvania, New York, Michigan and Oregon. By 1930, California had over 98,000 bearing trees and nearly 97,000 non-bearing, on 3,000 acres (1,214 ha). California production in 1965 amounted to 2,100 tons. Real estate development reduced persimmon groves to 540 acres by 1968. In 1970, California produced 1,600 tons–92% of the total U.S. crop.

The anatomy…of the Pomegranate.

POMEGRANATE (Thursday, November 1): Can you spell Pomegranate? No? Quick, go get your Webster’s dictionary. Look it up. Today is Dictionary Day, since it is the birthdate of Noah Webster, the author of America’s first dictionary. There is a saying in old Arabia: “The hotter the temperatures in the summer, the sweeter the Pomegranate in the fall.” The pomegranate is native from Iran to the Himalayas in northern India and was cultivated and naturalized over the whole Mediterranean region since ancient times. It is widely cultivated throughout India and the drier parts of Southeast Asia, Malaya, the East Indies and tropical Africa. The tree was introduced into California by Spanish settlers in 1769. In this country it is grown for its fruits mainly in the drier parts of California and Arizona. In fact, the Pomegranate loves the hot, dry weather of the summers in the San Joaquin Valley of California. The word "pomegranate" is derived from Middle French pome garnete and literally means "seeded apple." It has been a symbol of fertility in many cultures and has been used medicinally by herbalists to treat inflammation, such as sore throats and rheumatism. "Pomegranate" literally means "apple with many seeds." The word "grenade," referring to a small explosive bomb scattering many pieces appears to have come from "granatum." As we move further in fall, we will see redder Pomegranates. The cold triggers color production on the skin and in the jewels that hold the juice inside.

Red Potatoes from the Red River Valley in North Dakota.

The rich Red River Valley in North Dakota is home to some of America’s best Red Potatoes.

RED POTATOES (Wednesday, November 2): North and South Dakota joined the Union on this date in 1889. To celebrate, let’s show off one of the key produce items grown in the Dakotas. And I don’t mean wheat. Red Potatoes. In fact, one of the nation’s largest Red Potato growing region is here in the Dakotas. Potatoes are a "tuber" or root vegetable. The edible part of the potato plant grows under ground. How to say potato in other languages: Pomme de terre (French) A "pomme (pawm)" is an apple. A "pomme-de-terre (pawm-doo-tair)" translates to "apple of the dirt:patata (Spanish); panbowka (Polish); or yang shee (Chinese). The name "potato" is believed to have originated from the Indian name "batatas." Most people agree that the potato originated in South America, although the exact place of origin is uncertain. The potato is one of about 2,000 species in the Solanaceae family, which includes such plants as tomato, eggplant, pepper, ground cherry, and petunia. The potato originated in the Andes of Bolivia and Peru. It was there, in 1537 that the Spanish conquistadors discovered the potato. From there it traveled to Europe, then back to the United States. Peru's Inca Indians first cultivated the potato in about 200 B.C. This vegetable had many uses to the Incas. Raw slices were placed on broken bones, carried to prevent rheumatism, and eaten with other foods to prevent indigestion. The ancient Inca Indians valued the potato not only as a food, but as a measure of time. Units of time were correlated to how long it took a potato to cook. One of the world's few Potato Museums is located in Washington D.C. It contains over 2,000 potato artifacts, including antique harvesting tools, and 1893 potato flask, a mold for making ice cream potatoes, potato ties, and a 1903 Parker Brothers game called "The Potato Race." You can also visit the Food Museum online at http://www.foodmuseum.com/aboutus.html that tells how the museum got started. According to legend, General Washington's cook kept the troops satisfied during the cold winter at Valley Forge with a hearty soup, Philadelphia Pepper Pot. The ingredients: tripe fatback, pepper and of course, potatoes. In North Dakota, large-scale farming began in 1875 in Red River Valley. These farms earned such large profits, they became known as bonanza farms. Where there were trees, people built wooden houses. But, most people built sod houses by piling huge chunks of ground together. Today, the rich Red River Valley still produces much of America’s supply of Red Potatoes.

King Louis VIII of France dined on Mache; now add an “M” to your BLT.

Todd Koons, the Johnny Appleseed of Spring Mix, now brings us Mache.

MACHE (Thursday, November 3): Today is Sandwich Day, honoring the birth of John Montague in 1718. His title was the 4th Earl of Sandwich and is credited with creating the very first sandwich. Actually, he was simply trying to find a faster way of eating while gambling. A sandwich allowed him to continue gambling without stopping to dine with a plate and fork. One of the all-time great sandwiches is the all-American BLT! Today, we’re going to kick the “L” out of the BLT and replace it with an “M.” Mache. I introduced this green to you about a year ago. It is the sweetest of all the greens, sweeter than even Spinach or Chard. You may have heard of “lamb’s lettuce” or “corn salad.” The French gave it name of “Mache.” Just a few years ago, only the finest chefs in America would order Mache, and they would have to get it from France or Italy. Not any more. The Johnny Appleseed of spring mix is Todd Koons. He was the first to commercially grow spring mix way back in 1988. Today, it’s a $2 billion industry. Koons has become the man of la Mache. The variety he is growing in Salinas is centuries old. In fact, the kings of England and France dined on this same variety centuries ago. Thomas Jefferson grew Mache in Monticello. It’s very difficult to grow and even more difficult to harvest, which is why it may have a $3.49 - $3.99 price tag per bag. Mache is the sweetest of all the greens, and absolutely packed with nutrition, loaded with Vit. A, C, iron, folic acid and calcium. Use it raw in salads, or any way you use spinach, use Mache. Or as today, kick the “L” out of your BLT and replace it…with Mache.

MacIntosh: The official apple of New York City.

MACINTOSH APPLES (Friday, November 4): This Suandy, Nov. 6, the 29th annual running of the New York City Marathon. Did you know that the marthon’s official apple…is the MacIntosh? In fact, the official apple of the Big Apple, New York City, is the MacIntosh. It is one of the most prized apples of New York and New England. One note to remember is that the MacIntosh will bruise very easily. It’s easier to bruise than just about any other apple, so please treat them with kid gloves. In fact, treat them like a newborn baby. If you love a “Mac,” then now is the right season for you.

Top of page