May

03

Watch The Produce Lady Videos on Almanac Gardener TV Show

The Produce Lady  Posted by

We’re very pleased to share that our videos are part of the Almanac Gardener TV show this season.  If you missed the first one this season, the video on podded peas, you can view it on our website at www.theproducelady.org. (You can find all of our videos at this link.) The next video will air tomorrow, May 4. The focus is on herbs and is a good companion to our May e-newsletter, also on herbs. We hope you’ll tune in!Almanac Gardener Logo

Almanac Gardener airs on the UNC-TV network statewide. It usually airs at Noon on Saturdays and at 10:30 a.m. on Sundays but check your local listings.

Upcoming shows that will feature The Produce Lady videos:

May 4, Herbs

May 18 Broccoli

June 22 Peaches

 

Writer: Leah Chester-Davis, Coordinator, The Produce Lady Program

 

 

Apr

26

Plant Herbs Now to Perk Up Produce and Other Dishes

The Produce Lady  Posted by

One of the delights of gardening and cooking is to enjoy the many herbs that grow in North Carolina gardens. Now is a good time to visit your local farmers market for herbs to transplant to your garden. Even if your garden is grown in a container or two, herbs lend themselves well to small spaces.

Find herbs to plant at your local farmers market.

Find herbs to plant at your local farmers market.

My herb garden (in a couple of tiny raised beds) has a rosemary plant that apparently is very happy, several varieties of thyme, oregano, chives, sage and parsley. Last weekend, I bought dill, basil and cilantro. I realize dill is best grown from seed but I simply can’t resist the tiny little plants at my local market and I’ve had pretty good luck with them in the past.

Our upcoming e-newsletter from The Produce Lady program is all about herbs so be on the look-out for it. It should arrive in your inbox on May 1. If you haven’t signed up to receive the e-news, go to www.theproducelady.org or try this link.

We feature some winning herb combos for you to consider. The list is practically endless and herbs really do perk up the flavor of fruits, vegetables, fish and other meat. According to author Tamar Adler in her book, “An Everlasting Meal,” herbs can help make a dish special. She writes, “Little flourishes, like parsley, make food seem cared for. They are as practical as lighting candles to change the atmosphere of a room.”

You don’t need a green thumb to grow them. They are quite easy. Some basic growing requirements include:

  • Plant herbs in average garden soil with organic matter added to improve texture and drainage.
  • Choose a site that receives at least 6 hours of direct sun each day.
  • Avoid ground where water stands or runs during heavy rains.
  • Compensate for poor drainage with raised beds amended with compost.
  • Apply balanced fertilizers sparingly to leafy, fast-growing herbs. Heavy applications of fertilizer, especially those containing large amount of nitrogen, will decrease the concentration of essential oils in the lush green growth.
The Produce Lady team work on video about herbs at the State Farmers Market. Left to right: Ken Ellzey, Leah Chester-Davis and Brenda Sutton.

The Produce Lady team works on video about herbs at the State Farmers Market. Left to right: Ken Ellzey, Leah Chester-Davis and Brenda Sutton.

You can find more helpful information in “Growing Herbs for the Home Gardener,” a publication of the N.C. Cooperative Extension Service and N.C. State University. It includes information on growing requirements, propagation and uses of annual, biennial and perennial herbs. Find it at this link or ask for it at your county Cooperative Extension Center.

Be on the lookout for our upcoming May issue of The Produce Lady e-newsletter. Visit our website to watch our video on herbs for more ideas on using these delicious plants.

Writer: Leah Chester-Davis, Coordinator, The Produce Lady Program

Apr

11

Strawberries Signal Sweet Spring

Blog / Farmers Markets / Local Foods / Recipes / The Produce Lady  Posted by

Strawberry Pizza, Strawberries and Mozzarella with Fresh Mint Drizzle and Strawberry Sunset Slaw.

Strawberries are so delicious without the fuss of pairing them with other ingredients that I wondered if culinary faculty and students at Johnson & Wales University could do them justice in their culinary creations. There was no need to wonder. Chef Mark Allison, dean of culinary education at the Charlotte campus, created some absolutely delicious strawberry recipes that will make you look at (and taste) strawberries in a new way. His students also got in on the action by creating strawberry dishes in a number of cook-offs sponsored by the N.C. Strawberry Project, a partnership between N.C. State University and Johnson & Wales University, sponsored by the Golden LEAF Foundation.

Johnson & Wales student (left) with Dr. Jeremy Pattison, N.C. State University strawberry breeder (center) and Chef Mark Allison, dean of culinary education, Johnson & Wales University, (right).

That project introduced culinary students to local farmers and agricultural research, specifically to the work of Dr. Jeremy Pattison, N.C. State University Plants for Human Health Institute at the N.C. Research Campus. Dr. Pattison is a strawberry breeder who is working to breed a better North Carolina berry with a longer growing season. While it takes time to breed a new strawberry — Dr. Pattison’s work is ongoing — we can certainly enjoy fresh, local strawberries that will soon be available at farmers markets and roadside stands. (Due to the weather, the 2013 strawberry season is starting later this year.)

The April issue of The Produce Lady program’s e-newsletter focuses on strawberries.  If you haven’t already, please sign up to receive our monthly e-newsletter, which focuses on a different fruit or vegetable each month. You can provide your contact information at this link.

Among other helpful information, you’ll find a recipe for Strawberry Sunset Slaw in the April issue. This particular recipe was one of Chef Mark’s surprises to those of us working on the N.C. Strawberry Project. Who would have thought strawberries would pair so well with jicama, red and yellow peppers, a red chili pepper and black olives? With Cajun seasoning, red pepper flakes, cumin seed, lime zest and juice, and cilantro, this dish is one to savor and enjoy during the short time you find fresh North Carolina berries at your local market. Another favorite of mine was the Strawberry Shrimp Cocktail. I had never thought to pair fresh strawberries with shrimp but they are the perfect complement to one another.

In fact, as I consider all the other strawberry dishes that Johnson & Wales created, it really is hard to name a favorite. The N.C. Strawberries and Fresh Mozzarella with Fresh Mint Drizzle is a new twist on the traditional Caprese salad that uses tomatoes, mozzarella and basil. The strawberry version pairs strawberries with mozzarella and mint.  It’s a perfect springtime dish!  To find the strawberry recipes created by Johnson & Wales as part of the N.C. Strawberry Project, go to www.theproducelady.org and look for the N.C. Strawberry Project logo next to the recipe.

One of my favorite entertaining ideas is to have a theme party around a fresh fruit or vegetable.  Fresh, local strawberries give you the perfect excuse to invite a few friends over to enjoy one or more of these tasty recipes.  I did that last year, and hope to make it a tradition!

Writer: Leah Chester-Davis, Coordinator, The Produce Lady Program

Mar

06

March E-News Focuses on Gluten-Free Ideas

The Produce Lady  Posted by

The March issue is now available and it focuses on gluten-free meals. If you’re interested in gluten-free meals, whether for health or other reasons, look to fruits and vegetables for lots of options. Check out our recipes at www.theproducelady.org for many gluten-free ideas.

The March issue provides a list of gluten-free grains you might want to consider to add variety to your diet. It also provides a guide on how to inspect food labels for buzzwords that indicate wheat content. Among them are enriched flour, vital gluten, farina, bran, durum and semolina. For a complete list of grains to avoid see our March issue at this link.

The March issue features Honey-glazed Pea Pods and Carrots as the “Good Taste” recipe. Here’s another recipe you might want to try this month.

Sauteed Turnips with Spinach and Raisins

Ingredients

2 tbsp. olive oil

1 clove garlic, minced

3 medium turnips, peeled and cut into matchsticks

1/2 cup raisins

3 tbsp. fresh lemon juice

10 oz. fresh spinach, coarsely chopped

Freshly ground nutmeg

Salt and pepper

Directions

In a saute pan, heat the oil with the garlic on medium heat. Add the turnips and raisins and cook for about one minute. Add the lemon juice; cover and cook for three more minutes. Stir in the spinach and cook until just wilted. Sprinkle with nutmeg and salt and pepper to taste. Serves 6.

Writer: Leah Chester-Davis, Coordinator, The Produce Lady Program

Feb

15

Support These Future Farmers and Scientists

Farmers Markets / Garden / Local Foods  Posted by

Students at high schools in Rowan County are immersed in a learning experience that takes them beyond their textbooks. Instead of reading about scientific test trials on agricultural crops, they are actually performing the trials themselves, with oversight from N.C. State University faculty member Dr. Jeremy Pattison. He is a faculty member of the Department of Horticultural Science and the Plants for Human Health Institute, located at the N.C. Research Campus in Kannapolis.

Winter greenhouse tomatoes grown by Rowan Salisbury high school students.

Greenhouses at four high schools — South Rowan, West Rowan, Jesse Carson and East Rowan — are teeming with greenhouse tomato plants that are part of a regional study, “Optimizing Winter Tomato Production.” These plants also provide an added bonus: after they are harvested and weighed (one of the data points students need to record) they will be sold as a fundraiser. You can find these delicious tomatoes at Father & Son Produce at 1774 Sherrills Ford Road in Salisbury.  If you live in the Salisbury area, I encourage you to support these future farmers and scientists by buying some of their tomatoes.  The tomatoes are local and they are delicious!

I sliced up some last night for a salad, and while they may be greenhouse tomatoes, they are fresh off the vine and have a better flavor than the tomatoes from the grocery store at this time of year. I’m going to make salsa this weekend.

The proceeds from the tomato sales go back to the FFA chapters at each of the schools.

Dr. Jeremy Pattison (right) visits Mr. David Overcash’s (second from right) class at South Rowan High School to discuss their winter greenhouse tomato project.

The project is a great example of how N.C. State University at the N.C. Research Campus, local schools and the N.C. Department of Agriculture & Consumer Services’ Piedmont Research Station are working together to use agriculture to bring math and science alive for local students. You can read more about the winter tomato project at this link or view a video about how this partnership got started with Dr. Pattison’s strawberry breeding research.

Writer: Leah Chester-Davis, Coordinator, The Produce Lady Program

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