Tag: Vegetables

July 25, 2011 General Ag News and Notes, Vegtables Post a Comment

Hawaii farm owners face human trafficking trial

Two brothers who run one of Hawaii’s largest vegetable farms are going to trial this week on federal charges they illegally shipped 44 workers from Thailand, housed them in dirty metal containers and forced them to work for little pay.

Alec and Mike Sou of Aloun Farms each face up to 20 years in prison without parole if found guilty after they backed out of a plea deal last September that came with a five-year maximum sentence. The trial opens with jury selection Wednesday.

Federal prosecutors claim the Sou brothers gamed the United States’ guest-worker visa system in a way that economically trapped the rural north Thailand laborers on the 3,000-acre Oahu farm, which grows a variety of foods including lettuce, apples, bananas, parsley, watermelon and pumpkin year-round in Hawaii’s mild climate.

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July 14, 2011 Gardening, General Ag News and Notes, Vegtables Post a Comment

Celery root may be daunting, but it can rewarding to have in your garden

Discover celery root in a produce bin and it will not be love at first sight. What, you ponder, would anyone do with these bumpy beige orbs, from which someone has removed the nice green tops?

Pull one out of the ground and you’ll be even more daunted, faced with a tangle of gnarly roots. But persevere. Chop off those tentacles with a large knife or cleaver, and then keep chopping until all the bumps and soil-choked crevices are gone. By now the thing might be half its original weight and size. Scrub it some more, then chop it up, boil it and puree it with a little cream. Then you will see why my friend C.R. Lawn of Fedco Seeds calls it “the frog prince of vegetables.” Imagine a pile of very smooth mashed potatoes with the flavors of celery and parsley and a bit of sweetness — so rich and elegant it doesn’t need butter.

Celery root is a celery plant that’s been bred not for succulent, crunchy stalks, but for its root or, more accurately, a tuberlike enlarged stem base. (Its top growth can be used to season a soup but is not tender enough for nibbling.) Other names for it include celeriac, turnip-rooted celery and knob celery. In Europe, where it is more popular and better known than stem celery, it’s often grated or julienned and used raw in a salad, absorbing the dressing like a sponge.

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May 30, 2011 General Ag News and Notes, Vegtables Post a Comment

AVA widens test on veggies from Europe

THE Agri-Food & Veterinary Authority of Singapore (AVA) has gone from flagging only vegetables from Spain and Germany to flagging greens from the rest of the European Union (EU).

The widening of its ‘hold-and-test’ requirement comes on the heels of a deadly E. coli outbreak in Germany, thought to be spread through contaminated cucumbers imported from Spain.

The ‘hold-and-test’ procedure refers to the practice of sending suspected items for tests and withholding their sale until they are found to be free of contaminants.

On Sunday, the AVA had said it would place imported leafy vegetables, cucumbers and tomatoes from Germany and Spain under hold-and-test, but it has since confirmed that cucumbers from Germany, Spain and Denmark are not brought in here.

Some, however, do come in from the Netherlands; between January and last month, 69kg of cucumbers were imported.

Yesterday, the AVA spokesman said: ‘In view of the recent situation, AVA will place imported leafy vegetables, cucumbers and tomatoes from the EU under hold-and-test, should there be such imports.’

AVA widens test on veggies from Europe

March 28, 2011 General Ag News and Notes Post a Comment

Heirloom Seeds Or Flinty Hybrids?

AS gardeners stock up on heirloom seeds for spring, Rob Johnston, the chairman of Johnny’s Selected Seeds in Winslow, Me., would like to suggest an accessory. Why not buckle up in a 1936 Oldsmobile coupe?

O.K., so it doesn’t have seat belts. But the swoop of the fenders resembles Joan Crawford’s eyebrows. Better yet, the rest of the Oldsmobile’s curves are all Lana Turner.

And the technology! Where else can today’s driver find such innovations as knee-action wheels and a solid steel “turret top”?

But even with all that a ’36 Olds has going for it, Mr. Johnston, 60, said, “I’m not sure how big of a market there would be” for 75-year-old cars. “It would just be a sentimental business.”

So to return to Mr. Johnston’s own business, vegetable seeds, why is the backyard gardener buying so many 1936-era heirlooms?

Mr. Johnston, it should be noted, is a fan of heirlooms, which, in the broadest sense, are old varieties of “open pollinated” seeds that will grow the same plant again.

But he argues that his typical customers — small market farmers and avid home gardeners — have better choices. Modern seeds, which are generally hybrid crosses, produce a “more vigorous plant, better resistance to diseases,” he said.

And here’s the heirloom heresy: they often taste better, too.

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March 20, 2011 Ag Tourism, General Ag News and Notes Post a Comment

Down on the farm on Maui – San Jose Mercury News

We were poking around upcountry Maui and driving its narrow, twisting roads, but by midafternoon we had to turn around. We had an important date at a lower elevation.

Forget meeting friends for mai-tais or heading to Lahaina for the sunset. We were going to herd the animals at Surfing Goat Dairy.

Herding anything may be the last activity one considers for a Maui vacation. But the dairy is one of several island farms that have opened for public tours over the last few years. They offer the chance to explore the island’s back roads, meet the growers and learn something about the exotic fruits, vegetables and cheeses you’ll encounter and enjoy on Maui.

“It’s a growing national trend,” says Maui resident Charlene Kauhane, a board member of the Hawaii Agri-Tourism Association. “Visitors are looking for authentic experiences, for opportunities where they can meet locals and buy local.”

And sometimes, you just want a break from the beach. So let’s go down on the farm on Maui.

Alii Kula Lavender Farm

Even before you arrive, you’ll detect Alii Kula Lavender Farm from the lovely fragrance wafting over Upcountry. It comes from 45 lavender varieties planted over 10 acres in Haleakala’s foothills. You can meander over paths on your own, or join one of the walking tours. You’ll learn about lavender’s culinary uses and healthful benefits, as well as the farm’s dedication to practicing agriculture in a sustainable way.

Alii Lavender also offers workshops in wreath making and container gardens, and other special events.

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December 8, 2010 General Ag News and Notes, Vegtables Post a Comment

Roasted beets are sweet treat

One of the most popular root vegetables is beets, the root of a plant whose greens are edible and delicious, too. Plentiful at this time of year, especially on the mainland when root vegetables are abundant, beets have been elevated from boiled and canned status to gourmet with new cooking techniques and varieties.

Salads of roasted red beets with goat cheese come to mind as the epitome of beet preparations of recent years. Golden or yellow beets have made their appearance as well as chioggia beets, the two-toned striped beets of Italian origin. Pickled, roasted, steamed, pureed or raw, beets are part of our contemporary tables.

When buying beets, it’s better to buy them with their tops so you can see how fresh it is — droopy greens indicate age. But beets hold up well when stored in the refrigerator. There’s no way to tell whether a beet is sweet except to eat it; knowing your beet grower can help you get fresh, sweet and firm beets.

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