MangoMango FunFun FactsFacts && MoreMore

Mango Fun Facts • Mangos are the most popular fruit in the • To speed up ripening, place mangos in a world paper bag at room temperature • Mangos were first grown in India over • Once ripe, mangos can be moved to the 5000 years ago refrigerator to slow down ripening for • Mango seeds traveled with humans from several days Asia to the Middle East, East Africa and South America beginning around 300 or Eating Mangos 400 A.D. • In many Latin American countries, mango • The paisley pattern, developed in India, is on a stick with the skin peeled back is sold based on the shape of a mango by street vendors. • The mango is a symbol of love in India, and • Mangos can be enjoyed with salt, lime a basket of mangos is considered a gesture juice or chili powder for a unique flavor of friendship experience. • Legend says that Buddha meditated under • Mangos have natural tenderizing proper- the cool shade of a mango tree ties, making them a perfect ingredient for • Mangos are related to cashews and pista- marinades. chios • Try the versatile mango in smoothies, • A mango tree can grow as tall as 100 feet salads, salsas, chutneys, on fish, chicken • The bark, leaves, skin and pit of the mango or pork, as a desert or just plain as a have been used in folk remedies for centuries delicious snack • For mango-licious recipes, visit mango.org Mango Nutrition • A one-cup serving of mangos is just 100 Mango Varieties, Seasons calories and Sources • Mangos provide 100% of your daily • Most of the mangos sold in the U.S. vitamin C, 35% of your daily vitamin A and come from Mexico, Peru, Ecuador, Brazil, 12% of your daily fiber Guatemala and Haiti • Mangos are available all year long Mango Selection • Most of the mangos sold in the U.S. and Ripening are one of six varieties: Tommy Atkins, • Visit mango.org to watch the video and Haden, Kent, Keitt, Ataulfo and Francis learn how to cut a mango • For more about mango varieties and • Don’t judge a mango by its color – red seasons, visit mango.org does not mean ripe • Squeeze gently to judge ripeness • A ripe mango will “give” slightly and a firm mango will ripen at room temperature over a few days

© 2011 National Mango Board Cherry Tomatoes

 While the wild tomato may have originated in the Andes in South America, according to the British Tomato Growers’ Association, the cherry tomato was cultivated by the Incas and Aztecs in Mexico sometime around 700 A.D. In fact, the word tomato is derived from the Aztec word “tomatl”. This vegetable is actually a berry. It

belongs to the nightshade family, along with potatoes, eggplants, peppers and tobacco.  The early Aztecs named the small yellow-pink fruit

‘xitomatl’ (pronounced zee-toe-ma'-tel), meaning "plump thing with a navel".  It is unclear who brought the first tomatoes across the Atlantic, but the first description of small tomatoes appear in a book by Gaspard Bauhin called Pinax Theatri Botanici, or Illustrated Exposition of Plants published in 1623.  Though the cherry tomato has been around in one way or another for centuries, its commercialization and popularization is thanks to Marks & Spencer, a British chain that combines grocery markets with clothing store.

In Europe, where it was taken by In 1893, the Supreme Court ruled that the tomato must be the Spanish, the tomato was considered a vegetable, even grown only as an ornamental for

though, botanically, it is a fruit. many years. Eating tomatoes was Because vegetables and fruits considered certain to prove fatal. were subject to different import duties, it was necessary to Even in North America, it has define it as one or the other. been only in the past 150 years So, tomatoes were declared to that people mustered enough be a vegetable given that it was courage to try eating them. That commonly eaten as one. all changed starting on the courthouse steps in Salem, New Jersey, at twelve o’clock noon on September 26, 1820, when Colonel Do not refrigerate tomatoes! They will Robert G. Johnson ate not one, retain their flavor and ripen correctly at but a basketful of tomatoes. He room temperature. Once they are ripe, not only lived, he wasn’t a bit ill use within 3 days. following his demonstration.

DID YOU KNOW?

Asparagus originates from Europe, North Africa and West Asia., but it can be found around the world today. The plant grows in a temperate climate. It is dormant during the cold period of the year. It has multi-branched, feathery, fern-like leaves. China produces nearly 7 million tons of asparagus each year. It has an underground stem (rhizome) and strong, fibrous root system. Spears can grow 6 inches per day during a period of 6 to 7 weeks. Harvest of the fully grown spears takes place each day or every 4 to 5 days, depending on the weather (higher temperatures accelerates growth). Asparagus is a rich source of: Spears can be green, white or purple. White spears grow below the o Dietary fiber ground, without exposure to sunlight (which is essential for the o Vitamins C, B2, B9, K and E activation of pigment in the plant). The purple variety is artificially o Minerals such as iron, created, but its color changes to green during cooking. manganese, phosphorus and Asparagus was very popular in ancient Egypt. Bunches of asparagus potassium can be seen on the walls of many tombs. It was the favorite food of King Louis XIV. The asparagus produces spears until the age of 15 to 20 years. BUYING, STORING & In the past, asparagus has been used as a laxative an in treatment of PREPARING toothaches and poor eyesight. It contains substances that can alleviate symptoms of migraines. BUYING Look for asparagus with straight stalks and closed tips. Choose spears that are thin. Avoid asparagus with open tips and curved or rough texture. Stalks LEMON ROASTED ASPARAGUS larger than your thumb are not as 1 LB FRESH ASPARAGUS, TRIMMED flavorful. 2 TBSP OLIVE OIL STORAGE 2 CLOVES GARLIC, MINCED Do not wash asparagus before storing 2 TBSP PARMESAN, GRATED and never soak it. Trim the ends of fresh 1 LEMON, THINLY SLICED asparagus and stand them upright in a 2 TBSP FRESHLY SQUEEZED LEMON JUICE (APPROX. 1 LEMON) jar with about an inch of water in the ½ TSP SEA SALT bottom. Cover with plastic bag and ¼ TSP GROUND BLACK PEPPER refrigerate for up to 2 days. 1. PREHEAT OVEN TO 400º AND LINE BAKING SHEET WITH PREPARING PARCHMENT PAPER. Cut off a couple of inches of the stalk, or bend each spear until it breaks naturally. 2. ADD ASPARAGUS, LEMON SLICES, OLIVE OIL, FRESHLY SQUEEZED Using the breaking method will ensure LEMON JUICE, SEA SALT GROUND BLACK PEPPER, MINCED GARLIC tender spears of asparagus without any AND PARMESAN CHEESE TO THE BAKING SHEET. waste. Use a vegetable peeler to trim 3. TOSS TO EVENLY COAT tough woody stems. It can be roasted, 4. PLACE IN OVEN AND ROAST FOR 8-10 MINUTES OR UNTIL THE steamed, grilled, boiled or sautéed. ASPARAGUS IS CRISP ON THE OUTSIDE AND TENDER IN THE CENTER.

 The 1929 US Ruby Red has the first grapefruit patent.  Many citrus fruits originated in Asia, but grapefruits came from the Caribbean in the 1700’s. They were originally called the “forbidden fruit” or “Shaddock” after Captain Shaddock who bred them. In the 1800’s, they were renamed “grapefruit” because they grow in clusters similar to grapes.  The grapefruit was created accidentally when a sweet orange was crossed with a pomelo, a large citrus fruit. They hybrid was created in the 1700’s in Barbados.  The grapefruit was brought to Florida by Count Odet Philippe in 1823 in what is now known as Safety Harbor.  Botanically, grapefruit is a berry.  The Texas red grapefruit was designated the official state fruit of Texas in 1993.  Grapefruit is considered to be one of the 20 best foods to each for breakfast.  Eating grapefruit has shown to help decrease weight and fat mass in overweight adults and may improve insulin resistance.  In just ½ of a grapefruit there’s roughly 60% daily value for vitamin C! That’s more than half of your daily need in less than a cup.  Grapefruit is 92% water.  When you peel away the outer layer of a grapefruit, you may be tempted to pick off the white flesh that is between you and the juicy fruit, and throw it away. This stuff is called pith. Don’t do it. The pith is very rich in antioxidants, nutrients and soluble fiber.  All the grapefruit colors are packed with goodness, vitamins and nutrients but the red and pink ones come with a little extra. They have a higher antioxidant level, specifically beta carotene and lycopene.  Don’t eat grapefruit if you’re taking certain medications, such as Allegra or Claritin.  According to a study in the Journal of Agricultural and Food Chemistry, eating a grapefruit a day may help lower “bad” LDL cholesterol levels by as much as 15.5%. However, if you are taking a cholesterol-lowering drug don’t add a grapefruit for extra effect – the FDA issued a warning in 2012 about interactions with such medications.  Grapefruit may help pump up your immune system.  Grapefruit can lower triglyceride levels. Triglycerides are another type of fat which can clog up your arteries.

 Grapefruit can lower blood pressure. But again, don’t eat grapefruit if you are already taking a blood pressure medication.

 Y e l l ow squash is a type of summer, soft shell squash. It is a fruit biologically because it has seeds and grows from flowering plants. Yellow squash is considered a vegetable in the culinary or nutrition world because of the nutrients it provides. Summer squas h is related to pumpkins, cucumbers and melons.  The Yellow Crookneck squash has a medium squash size and smooth, delicate yellow skin. Its flesh is dense, pale yellow and layered with soft, edible seeds. As its name suggests its shape is curved along its slim neck and widens at the base of the squash. For best flavor and texture Yellow Crookneck squash should be harvested at five to six inches or less in length.  There are different types of squash that grow in winter and summer. Winter squash grows on vin es and has a hard skin. Summer squash can grow on vines or bush variety plants. Summer squash includes yellow and green varieties. Yellow squash can be Crookneck or Straightneck. Other types of summer squash are: Opo, Pattypan, Scallopini, Sunburst and Z uc ch in i.  “Squash” come from the Narragansett Native American word askutasquash, which means “eaten raw or uncooked.”  The American Indians shared its seeds with Europeans.  President George Washington and Thomas Jefferson grew squash in their kitchen g ard e n s .  In Latin America, they use squash to make candy.  In 2011, the U.S. produced 743.8 million pounds of squash for fresh market valued at 283 million dollars. Florida leads the states in squash production, followed by New York, California, and North Ca rol in a .  The summer squash originates from Mexico and Central America. Scientists have found summer squash seeds preserved in Mexican caves that are over 10,000 years old.  Yellow Crookneck squash contains carotenoids which are responsible not only for th e vivid yellow hue of the squash but can also act as antioxidants in the human body. It contains lutein which has been shown to aid in healthy eyes and helps prevent buildup of plaque in the arteries. The Yellow Crookneck squash also contains alpha -ca ro te n e , b e ta - carotene, folate, fiber and bioavailable copper.  Crooknecks are recorded as grown by the Arikara tribe near the head of the Missouri River in 1818 and by the Cooper Family of Camden New Jersey in the early 1800’s. Though they may have been grown b e f or e that time there is little solid documentation of the Yellow Crookneck prior to 1807. There is however mention of “horn” shaped squash in “A New Voyage to Carolina” written in 1709 that may reference a crookneck type. Additionally, in Francis Higginso n’s “New England Plantation” written in 1630 there is mention of “pumpions and cowcumbers” which also could be a reference to early summer crookneck types.  Crookneck type squashes are believed to be one of the oldest varieties of summer squash and documentation of them dates back to Colonial America. In 1807 Thomas Jefferson received seeds for what is believed to be the Yellow Crookneck squash from Philadelphia Quaker, Timothy Matlock. In Thomas Jefferson’s Garden Book it is documented that Matlock received the seeds from the Cooper family who for nearly a hundred years had preserved the heirloom squash in New Jersey. While many types of squash made their way to Europe via explores returning home from the New World the Crookneck types would not appea r in Europe until the early 19th century .

PORTABELLa MUSHROOM

Portabella mushrooms have tan or brown caps which measures up to six inches in diameter. The flat cap has gills on underside. The thick white stem is edible. It possesses rich, meat-like texture as well as flavor. They’re now grown in the United States, and nearly worldwide. Portabella mushrooms are available year-round. The world production of Portabella is one million tons annually. The world’s largest producer of edible mushrooms is China, which produces about half of all cultivated mushrooms. The Portabella mushroom, Agaricus bisporus, is also known as Agaric cultivé, Champignon de Paris and Cultivated Mushroom. It is a common mushroom that can be simply defined as a larger, earthier and mature form of the common white mushroom. Other mushrooms associated in the life span of a Portabella mushroom are button mushrooms, crimini mushrooms, baby Portobella, baby bella, mini bella, Portabellini and Brown mushroom. There is some debate on whether Portabella or Portobella is the correct spelling of this type of mushroom. In fact both versions are accepted, but the Mushroom Council decided to go with Portabella to provide some consistency across the market. Portabella mushrooms, like all fungus varieties, are one of the only natural sources of vitamin D. The amount of vitamin D they contain depends on the amount of exposure to ultraviolet light. Some cultivators expose the mushrooms they grow to additional ultraviolet light in order to increase the amount of vitamin D in their Portabella mushrooms. Portabella mushrooms are a rich source of copper and selenium; up to 28% of an individual’s recommended dietary allowance can be obtained from Portabella mushrooms. The fully mature Portabella mushroom is also a good source of vitamin B6 and niacin. The scientific name for these giants of the mushroom world comes from the Greek word 'agrarius' meaning 'growing in the fields'. "Agaric" was once the name given to all mushrooms with gills; this name is derived from the name of a pre- Scythian people, the Agari, who were skilled in the art of mushroom medicine. The Portabella mushroom is of Italian origin and gets its namesake from Portobello, a town in Italy. The first documented cultivation was made by French botanist Joseph Pitton de Tournefort in 1707. Mushrooms are also called toadstools. Mushrooms are a fungus, and unlike plants, they do not require sunlight to make energy for themselves. The mushroom is a very nutritious food. Differing species can be a good source of vitamin B along with essential minerals such as copper and potassium. Fat, carbohydrates and salt content are very low. Traditional Chinese medicine has utilized the medicinal properties of mushrooms for centuries. Modern studies suggest mushrooms can be useful for antibacterial, anti-inflammatories and antioxidants. A single Portabella mushroom can contain more potassium than a banana. The mushroom is used in many cuisines throughout the world and it’s is known as the “meat of the vegetable world. There are over 30 species of mushrooms that actually glow in the dark. Before the invention of synthetic dyes, mushrooms were widely used for dyeing wool and other natural fibers. Mushroom dyes are organic compounds and produce strong, vivid colors.

Health Benefits Enhances immune response to disease Helps reduce blood pressure Helps fight diabetes and cancer Helps keep you hydrated and relieves constipation Promotes cardiovascular function Detoxifies your body Helps cure anemia Promotes a healthy heart Green beans are classified by growth habit into two major group, “bush” beans and “pole” beans. Pole bean plants are climbing plants, which means they will produce multiple, G snaking branches that attach to and “climb” along poles, trellises, latticework and other structures. Bush bean plants are short plants, growing no more than 2 feet in height, often without requiring support.

Each bean seed in a bean pod has its own hard outer-layer or shell. When you plant a bean seed in the soil and apply water to it; the shell of the seed expands and eventually cracks R open. Using food that is stored in the seed to generate energy, the roots of the bean plant then spread into the surrounding soil, in search of water and nutrients, while the stem of the plant heads up toward the soil's surface, in search of sunlight. Once the bean plant stem breaches the soil, the plant begins developing leaves. At this point, scientists refer to E the plant as a seedling. The seedling will eventually grow into an adult plant and begin producing flowers as well as new seeds.

Scientists classify bean plants as legumes. Legumes, unlike other types of plants, do not grow their seeds inside of fruits. Instead, they grow their seeds inside of long structures known as pods. In some instances, as is the case with green beans, people will refer to E these pods as "beans." However, the actual seeds of legumes are always inside the pods. Other types of legumes include peas, peanuts and lentils

Green beans originated from Peru. People have cultivated N and eaten green beans for at least 7,000 years.

There are more than 130 varieties of green beans that differ in taste and in the color and size of pods.

Green beans are the third most popular garden plant after B tomato and peppers. The best know types of green beans are string type, stringless type and runner beans.

China is the greatest manufacturer of green beans. It produces and exports over 15 million E tons of green beans each year.

Green beans are annual plants which means that it finishes its life cycle in one year.

The first “stringless” bean was bred in 1894 by Botanist Calvin Keeney who is known as A the “father of the stringless bean”. If you don’t pick green beans when they’re young, the pods harden. N Green bean plants have pretty white flowers and deep-green, tear-shaped leaves. S

DID YOU KNOW?

Watermelon is thought to have originated in the Kalahari Desert of Africa. The first recorded watermelon harvest occurred nearly 5,000 years ago in Egypt and is depicted in Egyptian hieroglyphics on walls of their ancient buildings. Watermelons were often placed in the burial tombs of kings to nourish them in the afterlife.

Watermelon spread through the rest of Europe via the Moors in the 13th century. There are about 200-300 varieties grown in the United States and Mexico. The modern watermelon options are seeded, seedless, mini, yellow and orange. Watermelon Strawberry Watermelon is 92% water. Watermelon’s official name is Citrullus Lanatus of Caprese Salad the botanical family Curcurbitaceae. It is cousins to  3 cups watermelon, cubed cucumbers, pumpkins and squash.  2 cups strawberries, chopped Early explore rs used watermelons as canteens.  1/2 cup Feta cheese, crumbled The first cookbook published in the U.S. in 1776  1/4 cup extra-virgin olive oil

contained a recipe for watermelon rind pickles.  Kosher salt According to Guinness World Records, the world’s  Freshly ground black pepper heaviest watermelon was grown by Chris Kent of  1/4 cup fresh basil, torn Sevierville, Tennessee in 2013, weighing in at 350.5 pounds. In a large bowl, combine watermelon, strawberries, feta cheese and olive oil.

Season with salt and pepper and toss to coat. Garnish with basil and serve.