West Coast

Don Kruger
Mirror Contributing Writer

 I noted in last week's article by Laura Avery from the Farmers Market, a report of a plum—called Dolly—a special yellow meated fruit. It is one of my personal favorites, but increasingly hard for a green grocer to find. The reason, once again, is that this plum is a hard one to ship, being very fragile, so growers are uprooting the trees and replacing them with the more generic, easier to ship varieties. How unfortunate.
   Sometimes, fruits become endangered species. It is my mission to keep these special varieties alive. The Farmers markets, the small growers and Specialty produce stores are the ones who can keep these heirlooms alive. That, and customers recognizing and continuing to request certain special fruit.
   If there is ever a time of the year that you want to go on a fruit diet now is the time. We are at the peak of the summer harvest. Fruit is coming from everywhere.
   Surprisingly, MANGOES are the most eaten fruit in the world. Only recently, in the U.S., have we discovered how great this fruit is. But as with all fruit, buyer must beware. Unfortunately, the most sold mango in the U.S. market is the TOMMY ATKIN variety. The distinguishing characteristic of this fruit is bland yellow meat often stringy and generally boring. Because the fruit has an amazingly distinctive color supermarkets continue to demand this nowhere piece of fruit.
   Much better varieties are the MANILLA (or sometimes referred to as Champagne) MANGO, its cylindrical shape and yellow Mango color set it apart from the other varieties.
   It has a wonderful delicate taste and is often priced very reasonably. Be cautious about buying any Manilla Mangoes that have spotting as they are too ripe. This Mango is available from February through July.
   Another special Mango to keep a lookout for is the amazing KENT variety. This is truly the finest of all Mangoes. Its season is short, late July through Mid August. They are a huge size, green with a slight reddish tinge. DON'T miss these. Once again you may have to ask your green grocer what variety is he selling. Another test of how good your green grocer is whether he knows the difference in Mangoes.
   The reason people often do not try Mangoes is because of the perceived difficulty in preparation. Preparing a mango is simple. Turn the Mango upside on it's non flat side, take a knife and slice from the top down into the Mango slowly, feeling for the pit. As you make your cut, you will run into resistance against the pit, take your knife and begin to turn it and slice down along the seed side until you have a half slice, turn the mango around to the other side and do it the same way. Now you have two halves and a pit. Take one half, hold in your palm and with your knife make little slices inside creating a gridwork. Do not cut through the skin. After you have made a grid cut, take the fruit with both your hands and fold it out. Then you can slice the little squares off the mango. Do the same with the other side. The pit will still have mango on it, cut as much of it off as you can, be careful with your knife and then over the sink eat as much off as you can. Wear a bib!!
   SPECIAL NORTHWEST APRICOTS are now arriving in the marketplace. Thank goodness the Northern growers have learned not to grow those horrible Castlebright varieties. In the Northwest, special varieties such as GOLD BAR and rivals are grown more frequently. They are wonderful, like an apricot should taste. They are shipped all over the country and you should be able to find them in Santa Monica. Ask your green grocer to carry them or check out your farmers market.
   Berries from the Northwest are finally arriving. Our northern cool climate produces the finest quality berries anywhere. Special ones to look for are MARION BERRIES or Blackberries. These make the best pies. They are easy to freeze for winter pies. Simply wash them, drain, place flat on to a cookie sheet put them in the freezer until frozen and then scrape them in to a freezer bag. You now have blackberry pies all winter.
   BOYSENBERRIES, the greatest of all berries, huge, succulent, amazing, if picked ripe are also available. And of course Northwest raspberries are in plentiful supply. I hope your grocers are carrying these.

Santa Monica

Laura Avery
Mirror Contributing Writer

“Organic” or “sustainably grown” produce is becoming more and more popular at Farmers’ Markets throughout the state, especially in Santa Monica where consumers have an exceptionally high awareness of the complex issues surrounding “sustainable” agricultural practices.
   “Sustainable” means many things to many people, but to many farmers it just involves common sense, ingenuity and experimentation. Chemical inputs are expensive, dangerous and difficult and most farmers would choose not to use them. Organic alternatives are not widely touted by ag extension agents to whom farmers must turn for advice when they experience a particularly virulent disease or pest problem, so farmers consult each other. One group of tree fruit farmers from the central San Joaquin valley applied to UC Davis for a mini-grant ($5,000) to test the efficacy of non-petroleum based dormant oil sprays on their peach orchards. The natural oil worked fine, the farmers informed their friends, and another organic farming pod was created.
   SWEET PEPPERS other than BELLS are beginning to appear in the Markets.
   ITALIAN FRYING PEPPERS are thin, elongated peppers that come in shades of yellow to orange with a wrinkled appearance near the stern end that makes them look as if they have begun to melt.
   HUNGARIAN or WAX PEPPERS are pale green, thick fleshed and are excellent grilled.
   PLUOTS are a newer fruit at the Market. The FLAVOROSA is a cross between a Santa Rosa Plum and an unidentified variety of apricot. It has purple skin, orange flesh and a delicious, tangy, juicy flavor. SANTA ROSE PLUMS are also in, and some say they are the best variety grown in the state. The Flavorosa Pluot is distinguishable from the Santa Rosa plum by its relatively flatter shape, BOYSENBERRIES and OLALLIEBERRIES are on their way out, but the hardy little RED RASPBERRIES are coming into abundance. They are easily frozen and they make great jam.
   Another word about GRAPES while we await the main crop which should be coming in about three weeks—virtually all the grapes grown in California are of the seedless variety, even wine grapes. Only two seeded varieties, the CRIMSON, which is in now, and the GLOBE, contain seeds. Grape seeds are the number one source of anti-oxidants; most anti-oxidant supplements come from grape seeds. To gain the anti-oxidant benefit from fresh grapes, eat about 1/2 pound per day, crushing the seeds with your teeth, then swallow them. They do become bitter if chewed too long.
   Have you written your State Senator yet in support of AB 593 which provides funding for the Farmers’ Market program, and send a copy to Governor Grey Davis when you do.