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Useful Nutrients And
Useful and harmful nutrients and non-nutrients in some common foods By Faraz Shahbazian, Ph.D. Food Nutrients Non-nutrients Organic: Inorganic: Endogenous: Exogenous: Useful: Harmful: Food additives (Most carbon (Non-carbon e.g. e.g. compounds) compounds) cellulose Cholesterol, Sugars, water, Cyanides proteins, Minerals fats and oils, vitamins “There are more than 20,000 different phytonutrients in fruits and vegetables, and each has a unique role in fighting age-related damage in our bodies.” (From AARP The Magazine) Fiber: Fiber or roughage is a type of plant-derived carbohydrates that body cannot digest. It passes through the body undigested. Fiber comes in two varieties, both beneficial to health. Soluble fiber, which can dissolve in water, contains pectin (a soluble gelatinous polysaccharide present in many fruits, used to thicken preserves), gums (an adhesive substance), mucilage (a thick gluey polysaccharide from plant), and some hemicellulose (similar to cellulose but more random). The following food contain soluble fiber: Oatmeal, nuts, beans, and apples. Soluble fiber has the following benefits: lowering glucose levels and cholesterol. Insoluble fiber (insoluble in water) contains cellulose (a polymer of glucose), lignin (a class of complex organic polymers that makes up cell walls and wood), and some hemicellulose. The following foods contain insoluble fiber: Whole wheat, whole grain couscous, brown rice, legumes, carrots, cucumber, and tomatoes. Insoluble fiber has the following benefits: Help food move through one’s digestive system, and help preventing constipation. This is why children and adults need at least 20 to 30 grams of fiber everyday for good health, but most people get much less fiber. -
The Fort Bend Gardener
The Fort Bend Gardener Horticulture in Fort Bend County spring 2014 From Garden to Table —Growing, Preparing and Preserving Nutritious Food By Boone Holladay, County Extension Agent-Horticulture Inside this issue: The Texas A&M AgriLife Extension Service and the Fort Bend County Backyard Basics …………………1 Master Gardeners are pleased to present Backyard Basics, a year-long series Native Plants at Seabourne Creek of programs and workshops designed to help us all get back to the basics of Nature Park In Rosenberg.……..2 healthy living through home-grown, home-based production, preparation and preservation of nutritious food. Richmond Farmers Market ……3 Presenters for the series include Fort Bend Master Gardener specialists, Seasonal Garden Checklist……..3 AgriLife Extension Service staff and entrepreneurs experienced in areas Going Nuts for Pecans in 2014 ..4 such as poultry and food preservation. The workshops often feature dem- onstrations and visits to the Master Gardener demonstration gardens. The Understanding Swarms: Part of a series began on March 22 with “Vegetable Production.” Bee Colony’s Life …..…….……..5 Upcoming Topics Tycoon Tomato: A New Texas Superstar ………………………..6 April 26 Fruit Production: Selection, planting, pruning, pest & disease con- trol. Introducing: Flashy Light Corner May 10 Culinary Herbs: Select the herbs to grow, how to grow them, and Market ………………………….7 their culinary uses. June 28 Aquaponics: Aquaculture (raising fish) & hydroponics (soil-less growing of plants) grow fish and plants together in one integrated system. Contributions from: July 12 Poultry: Legal considerations of raising chickens for egg produc- tion and choosing, caring for and feeding your flock. August 16 Vermicomposting: Create organic fertilizer by raising worms. -
Tomato List 2014
Thieneman’s 2014 Tomato Varieties Name Aunt Lou's Underground Railroad Atkinson Barnes Mountain Orange (yellow) Aunt Ruby's German Green Big Ben* Azoychka Russian Black Mountain Beefsteak Blackberry* Belgium Giant Butler Skinner Berkley Tie-Die pink Claude Brown Better Boy Depp"s Firefly Pink Big Beef Dr Goodwin's Kentucky Red Big Rainbow Franks Large Red Bing Cherry* Grandfather Ashlock Black &Brown Boar Grandma Viney's Yellow&pink Black Cherry Granny Cantrell German Pin Black from Tula Hazelfield Farm Rd. Black Krim Hog Heart Black Prince Holy Land* Blondkopfchen Joe Thieneman's Australian Heart Box Car Willie Kentucky Beefsteak Brandywine Pink Kentucky Cabin Brandywine Purple Kentucky Plate Brandywine Red landis Lennie and Gracies Yellow Brandywine Suddath Strain Lumpy Red Brandywine, Black true Madison Co Brandywine, Cowlick Middle tennesee Brandywine, Yellow Minnie's Pin Stripe Bumble Bee Purple* Old KY Champagne Cherry Peg's Round Orange Carbon Pike Co Celebrity Purple Dog Creek cherokee chocolate Rebcca Sebastian's Bull Bag Cherokee Green Rose Beauty Cherokee Purple TC Jones Chocolate Cherry Uncle Mark Bagby Chocolate Stripes Vincent-watts Costoluto Florentino Yoder's German Yellow Cow's Tit William stripped COYote ZekeDishman DELICIOUS 1884 Yellow Pink Heart DR WYCHe'S YELLOW* 1884 Purple Heart* Early Girl Abraham Lincoln Egg Yolk Amish Paste Fat Cherry* Amy Sugar Gem* Fioletovyi Kruglyi * Arkansas Traveler Forth of July Kentucky Heirloom *New for 2014 Thieneman’s 2014 Tomato Varieties Fruity Cherry* Garden Peach Mule Team German -
Tomato Varieties
Tomato Varieties Indeterminate Determinate Plant Varieties Yield crop all season. Yield crop all at one Fruit Notes Typically larger and time. Typically smaller Size more vine-like. and more compact. Large (up to 1pound), solid, deep red, meaty Large Beefsteak X fruit. Robust flavor. Large globe shaped fruit with meaty flavor. High Medium Beefy Boy X yields. Disease resistant. Better Boy X Medium Classic variety. Excellent flavor. Very productive. Big Boy X Medium Meaty flesh. Great Flavor. Celebrity X Medium Superb flavor. Yields heavily. Early Girl X Medium Good production. Good flavor. Grape X Small Perfect for snacking. Husky Red X Small High yields. Good container option. Jetstar X Medium Low acid. Very tasty. Lemon Cherry X Large Juicy, sweet and flavorful. Patio X Small Ideal for containers. Pink Girl X Medium Smooth-skinned. Resists cracks. Red Cherry X Large Extra large cherry tomato. High yields. Roma X Small The perfect paste tomato. Good for drying or canning. Sweet 100 X Large Sweet bite-sized. Yields heavily. Heirloom Varieties Heirloom varieties come true from seed and are often considered old fashioned. These tomatoes are very flavorful, however they do not produce as much yield as hybrid varieties. Good snacking tomato with robust flavor. Early Large Black Cherry X season. Vigorous vines. Medium sized mahogany skin, green shoulders Medium Black Prince X and red striped flesh. Robust, full-bodied flavor. Bradley Semi-Determinate Medium Pink fruit. Good for canning or freezing. Brandywine Pink X Large Tangy beefsteak with pink fruit. Cherokee Purple X Large Dark red fruit with purple cast. Good flavor. -
ENTRÉES - Roasted Cauliflower Hummus - House Made Salt N’ Vinegar Chips CURRY CAULIFLOWER STEAK” 17 Carrots / Lentils / Spinach / Raisin Mostarda Cauliflower Hummus
JUNE 2020 MENU THE WINE KITCHEN LEESBURG APPETIZERS SNACKS MIXED GREENS SALAD 7 CHARCUTERIE PLATE - sliced vegetables / pickled red onion / sherry vinaigrette 14 (served with bread & accompaniments) LOCAL HEIRLOOM TOMATO SALAD 14 LOCAL CHEESE PLATE - 14 marinated peppers / cherry tomatoes / torn burrata / crispy (served with bread & accompaniments) quinoa CRISPY BRUSSELS SPROUT SALAD 13 ASSORTED MEATS & CHEESES - 28 creamy peppercorn dressing / apples / pickled onion / (served with bread & accompaniments) cheddar MAC N’ CHEESE 7 HEIRLOOM TOMATO GAZPACHO 8 House Made Salt N’ Vinegar Chips summer squash “succotash” / corn 2.50 FRIED GREEN TOMATOES 9 Pimento Cheese with Bacon Jam pimento cheese / bacon jam and chips 6.50 HOUSE MADE TATER TOTS 7 SNACK ATTACK - 45 bacon / cheddar/ pickled red onion / ranch dressing - cheese - charcuterie - goat cheese fritters - fondue ENTRÉES - roasted cauliflower hummus - house made salt n’ vinegar chips CURRY CAULIFLOWER STEAK” 17 carrots / lentils / spinach / raisin mostarda cauliflower hummus PARSLEY BUTTERED SALMON 23 marinated quinoa “tabbouleh” / cherry tomatoes / cucumber pickled red onion / mint vinaigrette THE WK’S SWEETEST THINGS Roseda Farms Tri Tip Steak 26 mushroom puree / baby carrots / king oyster mushrooms NUTELLA CHEESECAKE / oreo crispy shitakes / shishito chimi churri crust / chocolate sorbet 7 BASIL FETTUCCINE 13/24 Brown Butter Financier Little Neck clams / chili oil / garlic oil / garlic breadcrumbs brown sugar stewed peaches / white peach BURGER MELT* 15 sorbet / pecan crumble two ¼ lb patties / bacon / cheddar / pickles / fancy sauce 9 WK CRAB CAKES 27 ROTATING SELECTION OF ICE two crab cakes / smoked fingerling potatoes / citrus slaw CREAMS AND SORBETS BY THE cara cara oranges / brown butter tartar sauce PINT TO –GO Crispy Chicken “Parmesan” 21 8.50 bell pepper “marinara” / cherry tomatoes / spaghetti / burrata . -
Cherry Tomatoes
Cooperative Extension-Sacramento County 4145 Branch Center Road, Sacramento, CA 95827-3823 (916) 875-6913 Office (916) 875-6233 Fax Email: [email protected] Website: http://cesacramento.ucanr.edu Garden Notes GN 109 CHERRY TOMATOES CULTURE Cherry tomatoes have small, cherry to golf ball-sized fruit that is often used in salads. They are heat-loving plants that range in size from dwarf to seven-footers. Give them full sun, soil that is well amended with compost and a cage or stake to grow on. Plant seedlings in the garden after all danger of frost is past. Keep the soil around new transplants moist for the first 3 to 4 weeks. Water established plants when the soil dries to about 2 to 3 inches deep. Apply enough water to wet the root zone thoroughly. Since weather and the depth of rooting vary, the right interval for applying water in the summer can vary from 1 to 3 times a week to once every 10 to 14 days. Plants are best irrigated by using soaker hoses, drip irrigation, or any means that applies water slowly without wetting the foliage. To boost growth, use fish emulsion or other mild nitrogen fertilizer when the plants set their first fruit and every 4 to 6 weeks thereafter. Too much nitrogen makes plants grow leaves at the expense of fruit. Cherry tomatoes are notorious for splitting before or right after they have been picked with some varieties more prone to split than others. VARIETIES The six cherry tomato varieties listed below were grown in the Fair Oaks Horticulture Center Vegetable Demonstration Area during the spring and summer of 2007. -
Gillespie County Horticulture Newsletter
Gillespie Horticulture Newsletter County Winter 2017/2018 Introduction Preview Recent Chill Hours Pg. 2 Yay, it’s cold! As much as I prefer warm- er weather, the cold weather has its uses too. Starting your own Pg. 3 Hopefully we will get enough cold weather to Transplants from give the peach trees enough chilling, and kill off all those cucumber beetles. Seed This newsletter will be a shorter one than normal, because the next one is scheduled Come join the Mas- Pg. 5 to come out in March. Read on to learn more ter Gardeners about the different methods for counting chill hours in peaches, how to start transplants for The Plantastic Veg- Pg. 6 your garden, program announcements and more! etable Gardening If you have any questions about any of Mini-Seminar the topics or programs in this newsletter, please email these to me at eliza- Pecan Show Results Pg. 7 [email protected] or call us at the extension office at 830-997-3452. Strange Tales of Pg. 8 One warning about calling our office. Our phone system is currently dropping calls Horticulture unexpectedly. If your call is dropped while be- ing transferred or while speaking to a staff Program An- Pg. 10 member, please call us back or we will call you nouncements back. We apologize for the issue and appreciate your patience. Garden Calendar Pg. 11 Name that Plant Pg. 12 Page 1 Winter 2017/2018 Gillespie County Horticulture Newsletter Recent Chill Hours If your peach trees didn’t produce fruit in 2017, it was proba- bly due to a lack of chilling. -
Peppers and Tomatoes
Peppers and Tomatoes Peppers Fresno This seems to be a more productive variation of Jalapeño. I Anaheim find it outyields it but is otherwise the same. New Mexican, mildly hot chili relleno type, Scoville # 2 - 3 Garden Salsa Ancho Heavy production of medium-hot 4” fruit that ripens quickly to red. term for a dried Poblano pepper. Golden Bell Bell Boy A golden bell with large glossy, crisp fruits. Productive, disease Very productive bell pepper. Tall plant outyields Yolo Wonder, resistant. but needs staking. Golden Summer Bolivian Rainbow Yellow bell pepper. Traditional Bolivian variety, purple/yellow/red color, early harvest; Scoville # 8 Gypsy California Wonder Outstanding! Very productive, with pale yellow-green long fruit that ripen quickly. A garden favorite! Classic bell pepper introduced in 1928. Tall, productive. Habañero Carmen Hybrid Arguably the hottest chile, with its own distinctive flavor if you 2006 All-America Selection with early-ripening fruit on can get past the burn. Scoville # 10 productive plants. Good firm flesh; great fresh or for cooking. Becoming a favorite! Hungarian Wax Cayenne Vary from mild to hot. Narrow, 5" and very hot. Used in Cajun dishes. Dries well, great for stringing. Scoville # 8 Italian Long Sweet Long green fruit with fairly thick flesh, used mostly for frying Chocolate Beauty in Italy. Good in salads. Blocky dark purple bells. Jalapeño Cornos di Toro The standard California hot pepper. Short, blunt fruit on a compact plant. Very productive. Scoville # 5.5 (Italian Bull Horn) Long curved tapered fruit, highly productive, nice thick flesh. Jalapeño Early Eisley’s Wax Early variant of Jalapeño. -
Heirloom Tomato Varieties Available at the 2105 Great Tomato Plant Sale
CONTRA COSTA MASTER GARDENERS UNIVERSITY OF CALIFORNIA COOPERATIVE EXTENSION ccmg.ucanr.edu April 2105 Heirloom Tomato Varieties Available at the 2105 Great Tomato Plant Sale April 4, 10 am –3 pm at Our Garden –and– April 11, 10 am – 2 pm at Our Garden & in Richmond(+Rch) For purposes of propagation, Contra Costa Master Gardeners use only seeds from open‐ pollinated varieties that breed true. We have collected many of these seeds ourselves from our own gardens (MG Seed Stock). We do not use any GMO seeds. Quotes in italics are from Contra Costa Master Gardeners! Number of days from transplant to fruit ripening is approximate and will vary with environmental & cultural conditions. Amish Paste (Indeterminate—85 days). From Lancaster, PA. At 8‐12 ounces, it’s one of the largest sauce tomatoes and has superior flavor. Vigorous vines bear heavily over a long season. Flesh is juicy and meaty, excellent for sauce, canning or fresh eating. Tolerant of cooler summers. (+Rch) . Ananas Noire‐organic (Indeterminate—80 days). Back by popular demand! Last year, customers asked again and again for this classic Belgian tomato. Yellow beefsteak with red blush can be 1 to 1½ lbs! Great sweet, lip‐smacking taste with a hint of acidity. (“Black Pineapple" with a distinctive, streaked interior of pink, red, green and yellow. Large and sprawling plant with large, green‐shouldered, dark purple fruits. The fruits have a complex, sweet and rich taste. Makes a great tomato sauce”.) Returning in 2015! . Aunt Ruby’s German Green (Indeterminate—78 days). Beefsteak from “Aunt Ruby” of Greeneville, Tennessee. -
Flavors from the Past
flavors from the past Heirloom Tomatoes ing, packing, refrigeration, and long-dis- tance shipping. Tomato skins grew thick- er and the fruit became harder. Flavor took a backseat in the breeding of hybrids in favor of characteristics that enhanced pro- ductivity, uniformity, disease-resistance, and long shelf life. Heirlooms can have their downside. Though some heirlooms are quite pro- ductive, many produce lower yields than hybrids. Also, heirloom fruits have soft- er flesh and thinner skins, making them less suited to long-term storage because they are more likely to bruise or spoil. But tender skins, plump juiciness, appe- tizing texture, and unadulterated flavor is a big part of what makes growing heir- looms so appealing for a home gardener. WHAT IS AN HEIRLOOM? A consensus as to what defines an heirloom still eludes us. One constant that experts When it comes to growing and eating the best-tasting tomato, agree upon is that it must be an open-pol- linated variety. However, not all open-pol- there’s nothing better than a juicy, homegrown heirloom picked linated varieties are heirlooms. Purists define heirlooms as varieties right off the vine. BY KRIS WETHERBEE that are more than 100 years old, but most tomato growers accept any open- OMATOES HAVE certainly passed down from generation to genera- pollinated variety that has been in exis- evolved from their beginnings tion; those that persisted became known tence for more than 50 years as an T in Pre-Columbian America, as heirlooms. heirloom. Common classifications in- where the berry-sized fruit grew wild in The complexity of colors and intrigu- clude “family heirlooms” (varieties passed the Andes Mountains. -
Alpha-Tomatine Content in Tomato and Tomato Products Determined By
J. Agric. Food Chem. 1995, 43, 1507-151 1 1507 a-Tomatine Content in Tomato and Tomato Products Determined by HPLC with Pulsed Amperometric Detection Mendel Friedman* and Carol E. Levin Food Safety and Health Research Unit, Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 800 Buchanan Street, Albany, California 94710 Tomato plants (Lycopersicon esculentum) synthesize the glycoalkaloid a-tomatine, possibly as a defense against insects and other pests. As part of an effort to improve the safety of plant foods, the usefulness of a new HPLC pulsed amperometric detection (PAD) method for the direct analysis of a-tomatine in different parts of the tomato plant; in store-bought and field-grown, including transgenic, tomatoes; in a variety of commercial and home-processed tomato products; and in eggplant and tomatillos was evaluated. The method was found to be useful for analysis of a variety of products including high-tomatine calyxes, flowers, leaves, roots, and stems of the tomato plant (14-130 mg/100 g of fresh weight), low-tomatine red tomatoes (0.03-0.08 mg/100 g), intermediate- tomatine tomatoes (0.1-0.8 mg/100 g), and high-tomatine fresh and processed green, including pickled and fried, tomatoes (0.9-55 mg/100 g). No experimental difficulties were encountered with extraction and analysis of tomatine in complex foods such as tomato juice, ketchup, salsa, sauce, and sun-dried tomatoes. Microwaving and frying did not significantly affect tomatine levels of tomato foods. The tomatine content of fresh market and transgenic delayed-ripening varieties was not different from the range ordinarily seen in tomato. -
American Original Beefsteak Slicer 65 I Better Boy Slicer 75 I BHN 589
Tomato Descriptions Name Type Days Habit Description American Original Beefsteak Slicer 65 I A classic hybrid, large 12 oz. fruits hold their texture and flavor, perfect for sandwiches Better Boy Slicer 75 I Prolific midseason juicy red tomatoes that can weigh more than a pound. Thrives in nearly any climate. Excellent disease resistance. BHN 589 Slicer 75 D A hybridnew high-yielding blending traditional tomato, deepflavor red, with 7-9 disease oz fruit, resistance, adaptable adapts growing to anyconditions climate, huge globe Big Beef Slicer 73 I shaped fruit Big Rainbow Slicer 80 I Huge beefsteak shape, up to 2 lbs. Mild and sweet, yellow fruit with neon red streaks Black Cherry Cherry 75 I Large, dusky purple-brown grape sized fruit with a rich flavor. Large prolific vines Black Krim Slicer 75 I early maturing, very prolific; 8-10oz sweet fruit, dark red with shiny black/green tops Hardy Russian heirloom, Rich, tangy flavor, 4 to 8oz plum-shaped fruits with brown-black skins Black Sea Man Slicer 75 D and pink shoulders Brandywine Red Slicer 80 I Perfectbaseball-size for a square-footfruit up to 1 garden. pound, Solid-fleshedfull flavored deep, red fruit average 8 oz, on vigorous, bushy Bush Beefsteak Container 62 D plants. Celebrity Slicer 70 Semi medium sized-fruit; disease and crack resistant Cherokee Purple Slicer 80 I 8-12oz dusky-rose heirloom fruit with complex, old-fashioned flavor. NW Experts pick Chocolate Sprinkles Cherry 55 I Sweet, bite-sized tomatoes with forest green streaks over deep coppery-red. Disease and crack- 4-5"resistant round, red, juicy fruits have the perfect sweet to acid balance, vigorous, disease-resistant and Crimson Carmello Slicer 75 I widely adapted vines Cuore de Bue Slicer 85 I Italian heirloom, 2 lb pink Oxheart fruits on vigorous plants, wonderful sweet flavor Early Girl Slicer 57 I globe-shaped,dependable, very scarlet early red, maturing 3 to 5" 4-6oz fruits, fruits; almost sets crack-free.