Archive for 2021

Pears and Apples Coming Out Of Controlled Atmosphere Storage

December 9, 2021 | Susan

Apples and pears are enjoyed long after being harvested in October/November by keeping them in storage. As time goes on the sugar, starch and acid content changes, water is lost and the fruit withers and decays. Storage delays the normal ripening and aging process. From harvest time until the end of the year apples will be kept in fresh storage. Fruit is put into a chilled cellar or cooler and kept between 32-36 degrees F with high air humidity and some air circulation. You can compare this to storage in your refrigerator at home. As we move into the New Year most of the fresh storage supply has run out and we can expect most apples and pears from the Pacific Northwest to be coming out of controlled atmosphere storage (CA Storage).

CA storage is a non-chemical process that varies by apple and pear varieties, allowing many varieties to be stored into the winter, spring and even summer months. Apples and pears are stored in airtight coolers where the oxygen level in the air is reduced from the 21% of the air we breathe, to 1 or 2%, usually by the infusion of nitrogen gas. The carbon dioxide level is also increased to slow down the maturation process to a near halt. Temperatures are kept at a consistent 32–36 degrees F with 95 percent humidity. Think of sleeping beauty under a spell and how she never aged a day until she woke up.

Only the strongest apples and pears are selected to be stored in CA. It is really important that the apples and pears are picked at the proper maturity otherwise they will not store well in CA. Growers will test their apples and pears for firmness, skin color, seed color, sugar level and flesh chlorophyll to predict when they mature enough to pick to be stored in CA.

When the apples and pears are brought out of “hibernation” for packing they begin to ripen and break down quickly. It is best to enjoy them right away and keep them in your refrigerator until eaten. There are some exceptions, for example the Pink Lady^® apple turns starch into sugar at a slow rate so they eat better coming out of CA. Once the CA storage of apples and pears runs out, the supplies are augmented by apples and pears from the southern hemisphere until the season starts up again in the fall.

Apple cropped

Yuzu

December 3, 2021 | Susan

Yuzus have a tart, sour taste and have been described as similar to a grapefruit with overtones of orange and lemon. In fact, the flavor and incredibly aromatic fragrance is unique and difficult to describe and must be experienced to understand its lure. Yuzu is rarely eaten out of hand and is highly coveted for the aromatic zest and tart juice. It is commonly used in Japanese cuisine like the way lemons are used in cooking, however Yuzus have less juice and more seeds than lemons.

Yuzu fruit originated in China but is also now heavily grown in Japan and Korea. In the United States, California is the only state growing it commercially. Yuzu is frost hardy and can withstand temperatures as low as 16 degrees Fahrenheit. Yuzu is not a type of lemon or citron and is thought to be a hybrid of mandarin oranges and a citrus called papeda, native to tropical Asia.

Whole yuzu is very difficult to find and can be expensive due to the relatively small production in the United States. Outside of the short California season, Yuzu juice can be found easily at Japanese grocery stores.

How to Buy: Look for fragrant and relatively unblemished fruit. Yuzu can feel quite soft as the semi thick rind does not cling to the fruit.

How to use: Yuzu fruit is high in vitamin c and the whole fruit can be used. The white pith of the peel is not very bitter and can be used in recipes along with the outer zest. The pith and seeds are a source of high levels of pectin and can be used to thicken preserves. The peel and zest are used to make preserves, candies and used to flavor soup stocks and spice mixes. The juice is used in many Japanese marinades, sauces, desserts, and beverages including cocktails.

Ponzu sauce can be used as a dipping sauce, marinade for grilled vegetables or meats or a dressing for salads or noodles.

From Yuzu Ramen to Mushroom Salad with Yuzu Dressing to a delicious Yuzu Cheesecake, find a wide array of savory and sweet recipes here: https://www.yummly.com/recipes/yuzu

Cold nights call for a warm yuzu bath! Float whole yuzu fruits in a hot bath or cut the fruit in half, allowing the citrus juice to scent the bathwater.

For Fun: Brighten your mood and day by placing a fragrant yuzu on your desk or anywhere in your home. Happy Holidays!

Satsuma Mandarins

| Susan

Satsumas have a loose peel that slips off effortlessly like a glove, with no mess and no seeds to deal with. Satsumas are a perfect snack size that you can eat anywhere without the difficult peeling and complication that comes with eating a valencia or navel orange.

Health Benefits:

A 2008 U.S. Department of Agriculture study said Satsumas have six to seven times as much synephrine, a natural decongestant, as other citrus. Four or five Satsumas have enough synephrine to equal the effect of a Sudafed tablet, the study said. Satsumas are also naturally low in calories and a single fruit contains 34 percent of the USDA daily recommendation for vitamin C.

Buying Satsumas:

Look for fruit with an aromatic smell, firm tight peel, no dented spots and a heavier fruit means they are juicier. They can be stored at room temperature or in the refrigerator, but not for too long because prolonged storage can dry them out.

Winter Transition to the Desert

November 16, 2021 | Susan

It is that time of year when many California growers transition their wet veg operation, think lettuces, leafy greens, broccoli and cauliflower, from the cooler areas of the Central Coast and Salinas Valley down to the warmer regions in the California desert, Imperial Valley and Yuma, Arizona. The desert regions include Coachella, Thermal and Mecca north of the Salton Sea and south of Palm Springs. The Imperial Valley extends from the southern area of Coachella, past the Salton Sea and all the way down to the border of Mexico. Warm veg is now mostly coming out of Baja California and northern Mexico, think zucchini, green beans, hot peppers, colored bells, cucumbers and tomatoes.

imperial-valley

As we approach the winter solstice on December 21^st it is getting colder and days are becoming shorter. Less hours of sun slows down the growth of everything which means there are less hours in the day to harvest which can lead to light volumes. Combined with the fact that during winter the entire United States is pulling vegetables from the same area which also limits the quantities available and can lead to higher prices.

Roasting Chestnuts

November 12, 2021 | Susan

Tips on roasting chestnuts: Cut an “X” shape into the flat side of each chestnut. Use a sharp knife to do this. This will make the chestnuts roast faster, allowing the steam to escape from the chestnuts. Place them on a baking sheet with the cut side up. Roast 15-20 minutes at 400 degrees, keeping an eye on them so they don’t burn. Let them cool slightly before easily removing the shell. We enjoy added them to Japanese rice for a fall favorite. https://www.justonecookbook.com/chestnut-rice-kurigohan/