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Kale = Kitty Litter Same Thing? I Just Don't Get Kale. in Cheap Diners I
Kale = kitty litter Same thing? I just don’t get kale. In cheap diners I have encountered it as a flat leaf upon which otherwise marginally edible food is served. In this role I find it acceptable, often dark green, sometimes a hint of purple (anthocyanin) pigmentation and often a rugose texture – a functional, indeed a unique, napkin – but it is my understanding that we eat the food on the kale leaf, not the napkin itself. Not only have I encountered individuals who actually eat the kale napkin, but they buy kale and make smoothies – you do not want to share a home or any close contact with these people. Moreover, much to my surprise, some people, likely as self-inflicted punishment for misdeeds, actually eat a thing called the oven baked ‘kale chip’. I saw the kale chip in the store and my immediate reaction was revulsion, followed by confusion as to why green kitty litter was in the vegetable section of the grocery store. Is there anything positive about kale? No, not really, except that as a napkin or as an ornamental it is fairly attractive and grows robustly in almost any garden or climate with no insect pests or diseases. This should be an important culinary clue, that even insects, fungi and bacteria find it inedible. Kale is in the Brassicaceae family and remarkably, is that same genus and species, Brassica oleracea, as at least six other legitimate vegetables including collards, cauliflower, broccoli, cabbage, Brussel sprouts and kohl rabi. You can make fertile crosses among these vegetables and a brave soul in England attempted to make kale edible, or as they hoped “trendy” by crossing kale and Brussel sprouts to produce the “Kalette”. -
Tolerance of Vegetable Crops to Salinity M.C
Scientia Horticulturae 78 (1999) 5±38 Tolerance of vegetable crops to salinity M.C. Shannon*, C.M. Grieve U.S. Salinity Laboratory, Department of Agriculture, Agricultural Research Service, 450 W. Big Springs Road, Riverside, CA 92507, USA Abstract Global constraints on fresh water supplies and the need to dispose of agricultural, municipal, and industrial waste waters have intensified interest in water reuse options. In many instances, the value of the water is decreased solely because of its higher salt concentration. Although quantitative information on crop salt tolerance exists for over 130 crop species, there are many vegetables which lack definitive data. Vegetable crops are defined as herbaceous species grown for human consumption in which the edible portions consist of leaves, roots, hypocotyls, stems, petioles, and flower buds. The salt tolerance of vegetable species is important because the cash value of vegetables is usually high compared to field crops. In this review some general information is presented on how salinity affects plant growth and development and how different measurements of salinity in solution cultures, sand cultures, and field studies can be reconciled to a common basis. The salt tolerance of vegetables has been condensed and reported in a uniform format based on the best available data. Discrepancies and inconsistencies exist in some of the information due to differences in cultivars, environments, and experimental conditions. For a great number of species little or no useful information exists and there is an obvious need for research. Published by Elsevier Science B.V. Keywords: Salt tolerance; Ion composition Contents 1. Introduction ............................................................ 7 1.1. -
Kale—Brassica Oleracea L. (Acephala Group)1 James M
HS617 Kale—Brassica oleracea L. (Acephala group)1 James M. Stephens2 Kale is cool-season cooking green somewhat similar to col- attractive for landscape planting and is edible, but not very lard and nonheading cabbage. Kale is also called borecole. palatable. The term “flowering” derives from the shape and “Kale” is a Scottish word derived from coles or caulis, terms coloration of the plant, which resembles a flower, and does used by the Greeks and Romans in referring to the whole not refer to actual flowers. cabbage-like group of plants. The German word “kohl” has the same origin. The Scotch varieties have deeply curled grayish green leaves. Kale is native to the Mediterranean or to Asia Minor. It was introduced to America from Europe as early as the 17th century. Kale is not a big commercial crop in Florida, but is found in about one out of ten home gardens. Most southern gardeners, including Floridians, prefer collards to kale. Culture and Use Kale produces seed in the second year. It is grown from seed as an annual. Culture is similar to that for cabbage and collards. Throughout Florida, it can be seeded or transplanted from September through March with fairly good results. For best results, it should be planted so that harvest takes place in the coolest months. For home use, Figure 1. Kale (flowering) Credits: James M. Stephens some of the leaves are stripped off as needed; the plants then continue to produce more leaves. It takes about 2½ to 3 months from seeding to harvest. The main problems are those that occur on cabbage and collards. -
Direct-Grower-Web-Packet.Pdf
Onions, Yellow $0.90 lb Turnips, White, Red, Amber $0.95 lb Onions, Red $0.90 lb Yams $1.20 lb Onions, Sweet $1.00 lb Yams, Purple/Stokes $1.40 lb Onions, White $0.90 lb GREENS Onions, Bagged 3# (all) $2.10 ea Arugula $1.50 ea Onions, Green Top Candy #N/A ea Chard $1.50 ea Parsnips $1.70 lb Collards $1.50 ea Peas, Snow $3.00 lb Endive & Escarole $1.35 ea Peas, Snap $3.00 lb Loose Leaf Lettuce $2.50 lb Peppers, Green Bell $1.70 lb Culinary Dandelion Greens $1.50 ea Peppers, Red Bell $3.00 lb Kale, baby clams $2.25 ea Peppers, Yellow Bell $3.00 lb Kale, Green $1.50 ea VEGG Peppers, Purple Bell $3.00 lb Kale, Red $1.50 ea Asparagus - 1 Pound Bunch $4.00 ea Peppers, Anaheim $3.50 lb Kale, Lacinato $1.50 ea Beans, Green $2.40 lb Peppers, Hot Wax $3.50 lb Kalette / Lolipop Kale $6.00 lb Beans, Purple $2.40 lb Peppers, Jalapeno $3.50 lb Lettuce, Butter $1.25 ea Beans, Romano $2.40 lb Peppers, Cubanelle $3.50 lb Lettuce, Specialty Leaf $1.25 ea Beans, Yellow $2.40 lb Peppers, Gypsy $3.50 ea Lettuce, Romaine $1.60 ea Beets, loose $1.35 lb Peppers, Hot Other $3.50 ea Lettuce, Green Leaf $1.40 ea Beets, Gold $1.35 lb Peppers, Extreme Hot (1/2pt) $5.00 lb Lettuce, Red Leaf $1.40 ea Beets, Chioggia $1.35 lb Popcorn $0.50 lb Lettuce, Head $1.25 ea Beets, Green Top Red $1.50 ea Potatoes, Fingerling $1.50 lb Salad Mix / baby greens $4.50 lb Baby Bok Choy $1.20 lb Potatoes, Roasters $0.64 lb Microgreens (Pkg) $3.00 ea Bok Choy $1.20 lb Potatoes, Red $0.88 lb Raddicchio $1.50 ea Broccoli $1.95 lb Potatoes, Russet $0.88 ea Spinach, Bunch $1.40 ea Brussels -
SMALL PLATES House-Baked Focaccia, Maldon Salt
SMALL PLATES PIZZA House-baked focaccia, maldon salt, garlic oil - 6 Cabbage, spicy tomato sauce, garlic, pork sausage, mozzarella, ricotta, capers - 27 Fire roasted castelvetrano olives - 6 Leek, bacon, garlic, kalette, mozzarella, fontina, balsamic - 28 Roasted beets, cara cara orange, blood orange, whipped mint ricotta, pea shoots - 12 Purple Sprouting Broccoli, roasted garlic, kale pesto, tofu “ricotta”, turnips, chili oil, lemon, pea shoots (vegan) - 27 Roasted root vegetables, chimichurri, pistachios - 14 Apple, balsamic roasted onion, mozzarella, pork sausage, goat Vegetable soup, sausage, tomato, escarole, chickpea, cheese, herbs - 28 parmesan, herbs - 13 Fennel, tomato sauce, castelvetrano olives, fresh mozzarella, Roasted carrots, herbed yogurt, toasted sesame seed, herbs -26 cilantro - 14 Roasted Mushrooms, mozzarella, provolone, ricotta, roasted garlic, rosemary, honey, lemon - 27 SALADS Classic, tomato sauce, mozzarella - 18 Lacinato kale, focaccia croutons, parmesan, garlic anchovy aioli*, roasted lemon - 8 / 14 + Pepperoni - 5 + Shaved parmesan - 3 Farm greens, gruyere, hazelnuts, watermelon radish, + Pork sausage - 5 + Ricotta - 4 purple daikon, brown butter balsamic - 14 + Bacon - 5 + Goat Cheese - 4 Endive, pears, kohlrabi, walnuts, horseradish- Classic - tomato sauce, mozzarella - 16 gorgonzola dressing* - 14 + Anchovies - 5 + Olives - 4 + Farm eggs - 5 + Mama lil’s - 4 PLATES + Mushrooms - 5 Manila clams, garlic, white wine, butter, bacon, + fennel, herbs, garlic toast - 26 *Eating raw or undercooked food may increase -
Kalette Phytoactives What Is the Whole Food Matrix?
Kalette Kalette, also called Flower Sprouts or Brusselkale, is a unique cruciferous vegetable with leaves like kale, thick stems, and a purple-green color. The kalette plant houses many of the same nutritional and phytoactive properties associated with other cruciferous vegetables but with some key differences. Kalette is a concentrated source of plant-based choline. The prominent glucosinolate in kalette is glucobrassicin, the precursor to Indole-3-Carbinol (a metabolite ultimately metabolized to Diindolemethane (DIM) in humans). Dried kalette retains nutritional components, phytonutrients, and enzyme activity key to unlocking phytoactive potential. Eating kalette and other leafy green vegetables improves your food quality score (FQS). Phytoactives Chlorophyll Green pigment in plants with potential anti-inflammatory, antioxidant, and anti-bacterial activity Myrosinase Enzyme found in plant tissue that initiates conversion of glucosinolates to bioactive isothiocyanates Glucosinolates Sulfur-containing secondary metabolites mostly found in cruciferous vegetables, when activated by myrosinase from the plant or after ingestion by gut bacteria, associated with positive effects stemming from antioxidant activity such as cardio-protection and detoxification support GlucoBrassicin (2.628 mg)** Glucoiberinn (1.127 mg)** Sinigrin (0.535 mg)** Progoitrin (0.003 mg)** GlucoRaphasatin (0.004 mg)** GlucoRaphanin (0.008 mg)** GlucoNapin (0.001 mg)** Glucobrassicanapin (0.002 mg)** Glucoerucin (0.004 mg) ** Carotenoids Antioxidants with anti-cancer potential that may lower risk of macular degeneration Lutein (106.0 mcg/g)** Zeaxanthin (0.385 mcg/g)** Carotenoids Antioxidants with anti-cancer potential that may lower risk of macular degeneration Beta carotene (76.78 mcg/g)** What is the Whole Food Matrix? Supports balance immune modulation for healthy inflammation response. -
2017 Tilth Alliance Early Spring Edible Plant Sale Vegetable Plant List
2017 Tilth Alliance Early Spring Edible Plant Sale Vegetable Plant List Updated 3/14/2017 Please be aware that we may not have all of the varieties listed in this document at the 2017 March Edible Plant Sale. Occasionally, the growers will experience a crop failure or the plants will be too small to sell. We apologize for any inconvenience this may cause. All our vegetable starts are organically grown and/or Certified Organic by Rent's Due Ranch in Stanwood, WA, Sunseed Farms in Acme, WA, Cascade Cuts in Bellingham, WA, and Oxbow Farm in Carnation, WA. Artichoke Green Globe 100-120 days. Open pollinated. Deep green, round flower buds with a light purple tinge. They are 3-5 inches in diameter and have thick, flavorful hearts. A good harvest of 3-4 heads can be expected on second year plants. throughout the summer. The most hardy and dependable artichoke in our region. Imperial Star 85 days. Open pollinated. This artichoke is for gardeners who can't overwinter artichokes or just want to grow them as an annual. A happy plant will produce 6 nearly spineless, rich green, round flower buds with rich artichoke flavor in their first season. They produce in the cooler fall which they prefer to summer's heat. Purple Italian 120 days. Open-pollinated. Add color with these purple-headed artichokes! Harvest large and tasty tender heads in late summer or fall. More tolerant to both heat and cold than the standard green globe artichokes.Green Globe 100-120 days. Open pollinated. Deep green, round flower buds with a light purple tinge. -
SMALL PLATES House-Baked Focaccia, Maldon Salt
SMALL PLATES PIZZA House-baked focaccia, maldon salt, garlic oil - 6 Cabbage, spicy tomato sauce, garlic, pork sausage, mozzarella, ricotta, capers - 27 Fire roasted castelvetrano olives - 6 Leek, bacon, garlic, kalette, mozzarella, fontina, balsamic - 28 Roasted beets, cara cara orange, blood orange, whipped ricotta, mint - 12 Purple Sprouting Broccoli, roasted garlic, kale pesto, tofu “ricotta”, turnips, chili oil, lemon (vegan) - 27 Roasted root vegetables, chimichurri, pistachios - 14 Apple, balsamic roasted onion, mozzarella, pork sausage, goat Vegetable soup, sausage, tomato, escarole, chickpea, cheese, herbs - 28 parmesan, herbs - 13 Fennel, tomato sauce, castelvetrano olives, fresh mozzarella, Roasted carrots, herbed yogurt, toasted sesame seed, herbs -26 cilantro - 14 Roasted Mushrooms, mozzarella, provolone, ricotta, roasted garlic, rosemary, honey, lemon - 27 SALADS Classic, tomato sauce, mozzarella - 18 Lacinato kale, focaccia croutons, parmesan, garlic anchovy aioli*, roasted lemon - 8 / 14 + Pepperoni - 5 + Shaved parmesan - 3 Farm greens, gruyere, hazelnuts, watermelon radish, + Pork sausage - 5 + Ricotta - 4 purple daikon, brown butter balsamic - 14 + Bacon - 5 + Goat Cheese - 4 Endive, pears, kohlrabi, walnuts, horseradish- Classic - tomato sauce, mozzarella - 16 gorgonzola dressing* - 14 + Anchovies - 5 + Olives - 4 + Farm eggs - 5 + Mama lil’s - 4 PLATES + Mushrooms - 5 Manila clams, garlic, white wine, butter, bacon, + fennel, herbs, garlic toast - 26 *Eating raw or undercooked food may increase your risk for food borne -
Click to Edit Master Title Style PRESS KIT
Click to edit Master title style PRESS KIT 1 Company Background COMPANY NAME COMPANY DESCRIPTION Ocean Mist Farms Ocean Mist Farms, a fourth generation family- owned business and the largest grower of fresh HEADQUARTERS Artichokes in North America, is committed to delivering the highest standards in the industry Castroville, CA for food safety, product quality, customer WEBSITE service, innovation and sustainability. The company’s full line of 30 fresh vegetables www.OceanMist.com includes the award-winning Season & Steam www.OceanMistOrganic.com and Ocean Mist Organic product lines. www.AllAboutArtichokes.com MEDIA CONTACT FOOD SAFETY LEADER Diana McClean Joe Pezzini, president and chief executive Director of Marketing officer, was the first chairman of the advisory 831-770-6435 board for the California Leafy Green Product Handler Marketing Agreement (LGMA.) [email protected] 2 Growing Regions Ocean Mist Farms is headquartered in Castroville, California – the world’s Artichoke capital. All growing ground is strategically located in regions with prime soil and micro-climates that enable Ocean Mist Farms to farm more than 30 fresh vegetable commodities, including Artichokes, year round. Our Growing Regions 3 Company History Since 1924 Ocean Mist Farms has a more than 90-year legacy of growing fresh vegetables in California. Since 1924, Ocean Mist Farms has led the commercial growing and shipping of Artichokes from Castroville, a town that is now synonymous with the thorny, odd-looking little vegetable, and today it is recognized as the largest Artichoke operation in the United States. Through the Depression, labor strikes and two world wars, Ocean Mist Farms' commitment to high quality and superior service has never wavered. -
2021 Twilley Catalog
Catalog2021 for Farms, Local Market and Bedding Plant Growers Grower Discounts Available Looking for untreated seed? We offer many different varieties! To Order Call: (800) 622-7333 • +1 (864) 227-5140 (Int'l) Fax: (864) 227-5108 www.twilleyseed.com Table of Contents Otis S. Twilley Seed Co. Inc. 2021 AAS Winners ..................................................114-115 121 GARY ROAD • HODGES, SC 29653 PHONE: 864-227-5140 • FAX: 864-227-5108 Professional Seeds Series ...................................................... 3 TOLL FREE ORDERING: 800-622-7333 Dear Grower Friends, Planting Information .............................................................................. 113 Growing Supplies ................................................................................... 113 Welcome to the 2021 Otis S. Twilley Seed Company catalog. On behalf of our entire Order Form ...................................................................................Centerfold staff, we thank you for your continuing trust and support. Warranties ....................................................................................Centerfold In a year when Covid-19 has altered much, it has not changed the basic miracle that Artichoke .................................................................................................... 7 seeds can grow into healthy food and beautiful flowers. Seed feeds and enhances the Arugula ..................................................................................................... 31 world. Asparagus .................................................................................................. -
World Vegetable 2015 Final Report
Project Title: Identification of Crops and Cultivars of World Vegetables Project Number: FI 2013-0017 Final Report Applicant: Horticulture Nova Scotia, Blair House, Kentville Agricultural Center, Kentville, B4N 1J5 Project Leader: Kim Best, Prospect Agri-Services Project Cooperator: Dr. Raj Lada, Dalhousie Faculty of Agriculture Date of Submission: March 1, 2016 Identification of Crops and Cultivars of World Vegetables FI 2013-0017 Kim Best, Project Leader ABSTRACT A number of non-traditional crops were evaluated in successive plantings in 2 locations in NS, on mineral and peat based soils. Most notable after two seasons were ‘Black Magic’, ‘Red Russian’ and ‘Premier’ kale, ‘Hakurei’ and ‘Scarlet Queen’ turnip, watermelon radish, ‘Chioggia’, ‘Touchstone Gold’ and ‘Tanus’ beet, ‘Punto’ dandelion and ‘Summerfest’ komatsuna mustard green. Production was slightly earlier and yield higher in 2014 in general on peat based soil, due to higher soil moisture and temperature. In 2015 the mineral based soil crops were more comparable in yield. The availability of irrigation was likely a factor. Project Objective: To evaluate crop cultivars of vegetables considered world vegetables (not traditionally grown in Canada) on peat based and mineral soil. Materials and methods: Crops within this trial were established in 5 successive plantings in each of two locations on peat and mineral soil. Crops included curly and black kale, specialty salad turnips, colored beets, a selection of specialty brassicas including rapini, broccolini and sprouting broccoli and several others such as watermelon radish, fresh soy bean and scorzonera. Data collected included yield and quality parameters as per Canada grade standards (where available), farmer and researcher expertise and market requirements. -
Seeds and Supplies 2021
FEDCO 2021 Seeds and Supplies Where Is erthing Ordering Instructions page 160 Order Forms pages 161-166 Complete Index inside back cover begin on page Welcome to Fedco’s rd ear Vegetable Seeds 5 “May you live in interesting times”… redux. Herb Seeds 79 How eerily prescient it was to invoke that adage a year Flower Seeds 86 ago—and then to experience it play out as both a curse and a blessing. Onion Sets & Plants 110 So much has shifted in a year. In our last catalog we Ginger, turmeric, sweet potato 111 brought you interviews with innovators in agriculture whose Potatoes 111 wisdom spoke to a more inclusive, regenerative and Farm Seed / Cover Crops 118 holistic future. Those visions, with all the excitement and challenge they bring, are rapidly taking hold and Soil Amendments 124 rooting in the disturbance of 2020. Pest Control 134 We see it all around us: my son’s cul-de-sac Tools 140 organized to grow food together. Neighborhoods Books 151 started seed banks. Signs sprang up in towns for Planting Guides & Lists: Give & Take tables for garden produce, to share what you can and take what you need. Winona La Duke, in Vegetable Chart 77 her (online) Common Ground Fair keynote, stressed the Botanical Index 78 building of local infrastructures. If we look outside the Herb Chart 79 strident newsfeed, we see new structures evolving from Flower Chart 86 common values. Seed Longevity Charts 92, 106 So in this year’s interviews we take a closer look at Organic Variety List 104 what’s unfolding.