Podcasts about Sungold

Be it a fully fledged kitchen garden, or a few window boxes outside your back door, It's never too early to start planning which edibles you want to grow for the season ahead.Following last week's flower-focused episode, this week's ‘grow, cook, eat, arrange' continues the sowing theme to highlight Sarah's top pick of outstanding edibles to grow from seed from the beginning of the year, through to the end of March.In this episode, discover:How to embrace winter growing, sowing some of the hardiest crops for tasty salads and nutritious greens to liven up winter dishesWhich varieties offer the most transformative, flavoursome plants – from the punchy flavour of mustard wasabi to the ‘Sungold' tomato's unbeatable sweetnessTips on sowing direct into gutter pipes or outdoors with protectionProducts mentioned:Salad Rocket 'Serrata'https://www.sarahraven.com/products/salad-rocket-serrataMizuna 'Red Knight' F1 https://www.sarahraven.com/products/mizuna-red-knight-f1Chervil 'Vertissimo' https://www.sarahraven.com/products/chervil-vertissimoSpinach 'Medania' https://www.sarahraven.com/products/spinach-medaniaSpinach 'Rubino' F1 https://www.sarahraven.com/products/spinach-rubino-f1Mustard 'Red Frills' https://www.sarahraven.com/products/mustard-red-frillsMustard wasabi https://www.sarahraven.com/products/mustard-wasabiLettuce 'Merveille de Quatre Saisons' https://www.sarahraven.com/products/lettuce-merveille-de-quatre-saisonsFlat Leaf Parsley 'Gigante di Napoli' https://www.sarahraven.com/products/parsley-gigante-di-napoliCoriander 'Leisure' https://www.sarahraven.com/products/coriander-leaf-form-leisureTomato 'Sungold' https://www.sarahraven.com/products/tomato-sungoldTomato 'Black Russian' https://www.sarahraven.com/products/tomato-black-russianPea 'Nairobi' https://www.sarahraven.com/products/pea-nairobiCourgette 'Bianca di Trieste' https://www.sarahraven.com/products/courgette-bianca-di-triesteFollow Sarah: https://www.instagram.com/sarahravenperchhill/Get in touch: info@sarahraven.comShop on the Sarah Raven Website: http://bit.ly/3jvbaeuFollow us on Instagram: https://www.instagram.com/sarahravensgarden/Order Sarah's latest books: https://www.sarahraven.com/gifts/gardening-books?sort=newest

Federated Farmers is calling for the Government to urgently distance itself from a radical new pine planting proposal released by the Climate Change Commission. ANZ is not going to introduce climate targets for farming customers. And, voting has opened on a proposal from Kiwifruit marketer Zespri to increase plantings of SunGold in other countries. Host of The Country Jamie Mackay joins Heather du Plessis-Allan. LISTEN ABOVE See omnystudio.com/listener for privacy information.

With spring racing onwards, the window in which to plant out your half-hardy seeds is upon us, and it's a time that should spark joy in the imaginations of veg gardeners.This week on grow, cook, eat, arrange, half-hardy vegetables take centre stage - Sarah takes us through the 6 must-have categories of veg, and shares an array of mouth-watering recipes perfect for the avid kitchen gardener.In this episode, discover:Why this time of year perfectly suits the sowing of your half-hardy seedsThree stellar tomatoes, with a surprise favourite emerging from our most recent taste trialsRecipes for all of Sarah's top half-hardy veg, from the surprisingly savoury to the deliciously healthyWhich edible flowers wonderfully complement courgettes in a fritto mistoOrder Sarah's book - A Year Full of Flowers: https://bit.ly/2TWHJczOrder Sarah's new book - A Year Full of Veg: https://www.sarahraven.com/products/sarah-ravens-a-year-full-of-vegProducts mentioned:Tomato 'Black Russian': https://www.sarahraven.com/products/tomato-black-russianTomato 'Sungold': https://www.sarahraven.com/products/tomato-sungoldTomato 'Garnet': https://www.sarahraven.com/products/tomato-garnetCucumber 'La Diva': https://www.sarahraven.com/products/cucumber-la-divaPea 'Nairobi': https://www.sarahraven.com/products/pea-nairobiSweet Basil: https://www.sarahraven.com/products/basil-sweetCourgette 'Romanesco': https://www.sarahraven.com/products/courgette-romanescoCourgette 'Soleil' F1: https://www.sarahraven.com/products/courgette-soleil-f1Courgette 'Bianca di Trieste': https://www.sarahraven.com/products/courgette-bianca-di-triesteTulip 'White Valley' syn 'Exotic Emperor': https://www.sarahraven.com/products/tulip-white-valleyCarrot 'Nantes 5': https://www.sarahraven.com/products/carrot-nantes-5Get in touch: info@sarahraven.comShop on the Sarah Raven Website: http://bit.ly/3jvbaeuFollow Sarah: https://www.instagram.com/sarahravensgarden/

In this mini episode, Bailey Van Tassel shares her tips for growing organic tomatoes. She covers the basics of cultivating them, as well as personal advice, common pitfalls, and favorite tomato varieties. Favorite tomatoes: Rapunzel, Snow White, Sungold, and Rosso Sicilian For more information on Bailey, go to www.baileyvantassel.com Join The Kitchen Garden Society at www.thekitchengardensociety.com

Orchardists in China have been illegally growing Zespri's SunGold fruit - and now they're using counterfeit Zespri packaging. Monique Steele has the rural news.

Nel settimo episodio della serie L'economia a testa in giù curata da Stefano Riela e co-condotta con Alessio Marcheggiani, incontriamo Emanuele De Santis. Emanuele è Marketing Manager per l'Italia e i paesi dell'area Mediterranea di Zespri, la cooperativa basata a Mount Maunganui famosa in tutto il mondo per i kiwi. Emanuele ci racconta come la Nuova Zelanda ha sviluppato e commercializzato il kiwi e del rapporto consolidato con l'Italia, principale paese produttore dell'emisfero nord, che permette a Zespri la commercializzazione del kiwi durante tutto l'anno. Nel corso dell'intervista Emanuele ci illustra le proprietà dei kiwi e le differenze tra quello verde e quello giallo Sungold e ci annuncia su quali nuove varietà sta lavorando il Kiwifruit Breeding Centre, il nuovo centro di ricerca di Zespri e del Governo neozelandese. Infine, Emanuele ci informa sulle sfide poste dal cambiamento climatico e sui vantaggi offerti dall'accordo di libero commercio tra Unione Europea e Nuova Zelanda. Ondazzurra ringrazia gli sponsor di questo episodio: la Camera di Commercio Italiana in Nuova Zelanda, l'istituzione al servizio delle imprese italiane in NZ e delle imprese neozelandesi interessate a fare business in Italia e in Europa https://iccnz.com e il caseificio ViaVio, formaggi artigianali di alta qualità in autentico stile italiano prodotti a Nelson https://viavio.co.nz

Fonterra has revealed its plan to reduce on-farm emissions by 30% by 2030. Bryan unpacks the plan with Federated Farmers dairy chair Richard McIntyre (skip to the 20:10 minute mark). In this week's feature interview, MyFarm boss Andrew Watters talks about what he calls the third wave of land-use change and the options available to farmers looking to diversify their income (skip to the 8:50 minute mark).And Richard Rennie reflects on his day on farm with a Bay of Plenty catchment group and talks about how Sir John might be the key Zespri is looking for as it deals with unlicensed SunGold fruit being grown in China (skip to the 1:20 minute mark).

In the late 80's Sungold brought us two lines of toys that go with the Halloween spooky season better than any others. Monster and Spook Chasers were perfect for cheep toys to play monster mash with.

Road Trip time!! We took What to Drink on the road to the Napa Valley to interview industry legends Barbara & Bruce Neyers, owners & founders of Neyers Vineyards! The married duo recounts the story of their journey into the world of wine, starting in the early 1970's in the Napa Valley. All of their wines are delicious and leave you wondering, "Am I drinking Old World (European) wines right now, or could these indeed be Californian?!" The Sage Canyon Red blend is a delicious Rhône-style blend (Carignan, Mourvèdre, & Grenache) & will pair with most dishes, but we eventually singled out roast chicken because the two mentioned the perfect marriage of these two several times. What makes Neyers Sage Canyon Red special: Winemaker Daniel Brunier of Chateauneuf du Pape winery Vieux Télégraphe remarked that the Central Valley of California was not much different in temperature than the Rhone; why couldn't the Neyers' grow their favorite Rhône grapes in California? Bruce and Barbara started purchasing Carignan, Mourvèdre, & other Rhône-style grapes from Central Valley winemakers with specific instructions: 1. the grower must reduce their grape yields to prioritize quality over quantity, and 2. they had to employ Old World winemaking techniques like pigeage (stomping grapes by foot) & stem-inclusion. Bruce's wines are a perfect example that California & the 'New World' can achieve 'Old World' elegance, savoriness, and body! BONUS RECIPE: Barbara's Couscous Salad with Chicken Breast Recipe (Serves 4) INGREDIENTS: 2 cups dried couscous 2 cups cherry tomatoes, cut in half – Sweet 100 and Sungold tomatoes 1-2 Cucumbers, Persian or Armenian — peeled and sliced ¼ to 1/8-inch thick 2 chicken breasts, boned and skinless 1 cup canned chickpeas, rinsed 1/3 cup crumbled feta cheese Fresh basil torn into pieces for garnish Kosher salt and fresh ground pepper VINAIGRETTE INGREDIENTS: 1 Tablespoon minced shallot 2 Teaspoons fresh squeezed lemon juice ½ Teaspoon paprika ½ Teaspoon coriander ½ Teaspoon turmeric ½ cup extra virgin olive oil PREPARATION: Cook the chicken breasts on a grill using mesquite charcoal. Cook the couscous as directed on the package. Refrigerate the couscous if not using immediately. Combine the vinaigrette ingredients and set aside. Cut the chicken breasts in half lengthwise and then into ½-inch pieces. In a bowl combine the couscous, chicken breasts, chickpeas and vinaigrette. Season with Kosher salt and fresh ground pepper to taste. Serve the couscous with cherry tomatoes and cucumbers on top and garnish with basil and feta cheese. --- Send in a voice message: https://podcasters.spotify.com/pod/show/what2drink/message

Sowing tomatoes should be right at the top of your list for the month ahead, with the joy they bring to a garden and the remarkable variety in taste.Whether it's the small and mighty Noire de Crimee or the ever-reliable flavour of Sungold, this week's episode of the podcast brings a wealth of advice for growing your own. In this episode, discover:The standout tomatoes that'll bring joy to your garden and plate, from the stripy Tigerella to the unbeatable taste of SungoldCharming combinations for companion planting to keep your tomatoes in good healthThe remarkable results you can see by growing tomatoes in a ring culture potA whole raft of recipes to use your produce in such varied and utterly delicious waysGet in touch: info@sarahraven.comShop on the Sarah Raven Website: http://bit.ly/3jvbaeu Follow Sarah: https://bit.ly/3jDTvBpFollow Arthur: https://bit.ly/3jxSKK5

Kiwifruit marketer Zespri will halt SunGold kiwifruit trials on the West Coast of the United States, citing a lack of commercial quality confidence and ongoing climate concerns. It comes on the back of quality issues with the fruit here in New Zealand. Chief Grower, Industry and Sustainability officer Carol Ward joined Mike Hosking. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Kiwifruit marketer Zespri will halt SunGold kiwifruit trials on the West Coast of the United States, citing a lack of commercial quality confidence and ongoing climate concerns. It comes on the back of quality issues with the fruit here in New Zealand. Chief Grower, Industry and Sustainability officer Carol Ward joined Mike Hosking. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Sezóna rajčat se letos podle pardubického zahradníka Františka Hlubockého vyvedla. Teď je potřeba zajistit, aby včas dozrály ještě zelené plody. Rajčatům totiž trvá třicet dnů, než se z květu vyvine plod. U paprik je to dokonce čtyřicet a více dnů.

Sezóna rajčat se letos podle pardubického zahradníka Františka Hlubockého vyvedla. Teď je potřeba zajistit, aby včas dozrály ještě zelené plody. Rajčatům totiž trvá třicet dnů, než se z květu vyvine plod. U paprik je to dokonce čtyřicet a více dnů.Všechny díly podcastu Radioporadna můžete pohodlně poslouchat v mobilní aplikaci mujRozhlas pro Android a iOS nebo na webu mujRozhlas.cz.

See omnystudio.com/listener for privacy information.

News from the rural farming sector for 29 July 2022 Two Auckland butcheries have taken out the top spots in this year's 100% New Zealand Bacon and Ham Awards. New Zealand needs to diversify its export market for avocados if growers want to get decent returns, a new report has found. Kiwifruit growers are being urged to get out and vote on a proposal which would increase plantings of the SunGold variety in overseas production sites.

News from the rural farming sector for 28 July 2022 Farmers on the Chatham Islands might not be able to ship stock off the island for four months during the busy Autumn period next year. Kiwifruit growers can now have their say on if they think Zespri should expand the amount of Sungold kiwifruit it grows overseas. Farmers could soon have new solutions to mitigate nitrate leaching on-farm.

Kiwifruit growers have a big decision to make soon over the future of the most popular SunGgold fruit.Zespri want to expand their overseas planting area of SunGold by up to 10,000 hectares in each country, excluding China and Cchile.It's all to try and counter China and their SunGold kiwifruit crops.The issue is a similar proposition and vote failed last year.Zespri Chief Grower, Industry and Sustainability officer Carol Ward joined Mike Hosking.LISTEN ABOVESee omnystudio.com/listener for privacy information.

Kiwifruit growers have a big decision to make soon over the future of the most popular SunGgold fruit.Zespri want to expand their overseas planting area of SunGold by up to 10,000 hectares in each country, excluding China and Cchile.It's all to try and counter China and their SunGold kiwifruit crops.The issue is a similar proposition and vote failed last year.Zespri Chief Grower, Industry and Sustainability officer Carol Ward joined Mike Hosking.LISTEN ABOVESee omnystudio.com/listener for privacy information.

Zespri's global revenue has topped $4 billion for the first time despite a challenging season, the company says.The kiwifruit marketer credited a record crop, investment in brand-led demand creation and its industry's ability to respond and leverage its scale for the record financial result in 2021/22.In a statement, the Mount Maunganui-based company said its global operating revenue of $4.47 billion was up 15 per cent on the previous year. It had a net profit after tax of $361.5 million.Expected total dividends were $1.78.Revenue from fruit sales was up 12 per cent on the previous year to $4.03b and it sold 11 per cent more trays, with 201.5m between more than 50 markets.Direct returns to the New Zealand industry were a record $2.47 billion, including loyalty payments, despite Covid-19 uncertainties and supply chain cost rises."Earnings were again spread through regional communities including within the Bay of Plenty, Northland, Nelson, Gisborne, and the Waikato."Grower returns per hectare were the second-best on record across all varieties.The grower-owned company has 2,800 growers in New Zealand and 1,500 growers offshore.Zespri Chairman Bruce Cameron said the results reflected an incredible effort across the industry to continue to operate safely throughout the challenges presented by the pandemic."This was an extraordinary season where the industry faced some considerable headwinds in market, throughout the supply chain and on orchard, yet collectively we found a way to tackle the challenges and to continue to succeed.Zespri Chief Executive Officer Dan Mathieson said challenges the industry faced this season included the pandemic and ongoing supply chain disruption, shifting weather patterns, tightening regulations, changes to fruit flows, increasing competition in the market, labour shortages, late-season fruit quality issues, significant cost increases and international trade challenges."Exporters right around the world have been tested, and our industry again rose to the challenge to deliver strong results in the toughest of circumstances."We were able to succeed because of the hard work growers, suppliers, our partners and the whole Zespri team put in to ensure that we could adapt and deliver a quality product that more and more consumers want."He said Zespri had invested in building its brand and this had been supported by its long-term partnerships throughout the supply chain disruptions."By utilising our scale, we've avoided the worst of the global shipping crisis through greater use of charter shipping to ensure our fruit can get to market to meet the growing demand."He said growing offshore production remained critical to boost efforts to serve consumers year-round and ultimately deliver stronger returns to growers.Mathieson said supply chain challenges would continue for the rest of the current season.The industry was working to deliver the remainder of the 2022/23 crop, which had lower volumes than forecast.SunGold and Zespri RubyRed harvesting was complete and Green packing was in full swing."We know the current season is a tougher scenario but the industry continues to adapt and work together to make sure we're meeting the growing demand for our fruit, managing the uncertainty and challenges and working towards another strong result."The future of our industry is incredibly bright, with strong growth opportunities ahead of us and we're committed to meeting those," he said.Average grower returns by varietyZespri Green: $6.35 per tray; $75,494 per hectareZespri Organic Green: $9.74 per tray; $67,752 per hectareZespri SunGold Kiwifruit: $11.51 per tray; $176,026 per hectareZespri Organic SunGold Kiwifruit: $12.61 per tray; $143,772 per hectare.Zespri Sweet Green: $7.82 per tray; $54,609 per hectare.See omnystudio.com/listener for privacy information.

Zespri's global revenue has topped $4 billion for the first time despite a challenging season, the company says.The kiwifruit marketer credited a record crop, investment in brand-led demand creation and its industry's ability to respond and leverage its scale for the record financial result in 2021/22.In a statement, the Mount Maunganui-based company said its global operating revenue of $4.47 billion was up 15 per cent on the previous year. It had a net profit after tax of $361.5 million.Expected total dividends were $1.78.Revenue from fruit sales was up 12 per cent on the previous year to $4.03b and it sold 11 per cent more trays, with 201.5m between more than 50 markets.Direct returns to the New Zealand industry were a record $2.47 billion, including loyalty payments, despite Covid-19 uncertainties and supply chain cost rises."Earnings were again spread through regional communities including within the Bay of Plenty, Northland, Nelson, Gisborne, and the Waikato."Grower returns per hectare were the second-best on record across all varieties.The grower-owned company has 2,800 growers in New Zealand and 1,500 growers offshore.Zespri Chairman Bruce Cameron said the results reflected an incredible effort across the industry to continue to operate safely throughout the challenges presented by the pandemic."This was an extraordinary season where the industry faced some considerable headwinds in market, throughout the supply chain and on orchard, yet collectively we found a way to tackle the challenges and to continue to succeed.Zespri Chief Executive Officer Dan Mathieson said challenges the industry faced this season included the pandemic and ongoing supply chain disruption, shifting weather patterns, tightening regulations, changes to fruit flows, increasing competition in the market, labour shortages, late-season fruit quality issues, significant cost increases and international trade challenges."Exporters right around the world have been tested, and our industry again rose to the challenge to deliver strong results in the toughest of circumstances."We were able to succeed because of the hard work growers, suppliers, our partners and the whole Zespri team put in to ensure that we could adapt and deliver a quality product that more and more consumers want."He said Zespri had invested in building its brand and this had been supported by its long-term partnerships throughout the supply chain disruptions."By utilising our scale, we've avoided the worst of the global shipping crisis through greater use of charter shipping to ensure our fruit can get to market to meet the growing demand."He said growing offshore production remained critical to boost efforts to serve consumers year-round and ultimately deliver stronger returns to growers.Mathieson said supply chain challenges would continue for the rest of the current season.The industry was working to deliver the remainder of the 2022/23 crop, which had lower volumes than forecast.SunGold and Zespri RubyRed harvesting was complete and Green packing was in full swing."We know the current season is a tougher scenario but the industry continues to adapt and work together to make sure we're meeting the growing demand for our fruit, managing the uncertainty and challenges and working towards another strong result."The future of our industry is incredibly bright, with strong growth opportunities ahead of us and we're committed to meeting those," he said.Average grower returns by varietyZespri Green: $6.35 per tray; $75,494 per hectareZespri Organic Green: $9.74 per tray; $67,752 per hectareZespri SunGold Kiwifruit: $11.51 per tray; $176,026 per hectareZespri Organic SunGold Kiwifruit: $12.61 per tray; $143,772 per hectare.Zespri Sweet Green: $7.82 per tray; $54,609 per hectare.See omnystudio.com/listener for privacy information.

The ultimate garden vegetable is here and ready to be planted. Tomatoes are in stock and hearty and beautiful and Vallery Nursery's owner and tomato grower extraordinaire Brad Watts chats with us about his sure-fire strategy for home-grown love apples (that is a synonym for tomato, I swear).

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Listen to our Black Sun Gold liquid full interview here https://youtu.be/SXw74lbxT10 Full Hudson conference seminar https://youtu.be/T2_G4-ARcQY Older Monatomix ad with cool music https://youtu.be/xlmPGYcnXBY. Purchase real fresh batch of liquid Amun rahu black sun gold here https://blacksuncoin.com/liquidgold/ --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

The year is well underway, and with it comes the delightful prospect of spring's imminent arrival. Longer, warmer, brighter days bring a perfect opportunity to populate your space with some of our favourite, outstanding floral highlights from the Spring Range.Sarah & Arthur sit down together with their brand new catalogue and let their imagination run wild with their top picks. Learn how you can combine collections of decadent Dahlias to bathe your garden in colour, bring vibrance to your cooking with delicious tomato varieties, and hear Sarah's warming, flavoursome  recipe for Squid, Chorizo & Potato Stew.   In this episode, discover:Our top picks of vibrant and rich Dahlias, with perfectly composed collections and showstopping singlesThe gorgeous aroma of Lilies, particularly Lilium Regale, which can be perfectly paired alongside tomatoesA new discovery for us, the bold and boastful terracotta shades of Bidens ‘Hot & Spicy'The sweet and intense flavours found in two standout tomatoes, Sungold and Black RussianSarah's warming recipe for a Squid, Chorizo & Potato StewView all products mentioned and find further advice from Sarah: https://bit.ly/3f2DFiHOrder Sarah's book: https://bit.ly/2TWHJczOrder Arthur's book: https://bit.ly/3xOov7HShop on the Sarah Raven Website: http://bit.ly/3jvbaeuGet in touch: info@sarahraven.comFollow Sarah: https://bit.ly/3jDTvBpFollow Arthur: https://bit.ly/3jxSKK5

Zespri Group fights to profit from yellow SunGold variety it developed, alleging it's being illegally cultivated in its largest market.Read the article by Zhou Tailai, Wan An and Zhao Jiarui: https://www.caixinglobal.com/2022-01-07/in-depth-new-zealand-fruit-giants-kiwi-battle-in-china-101827197.htmlNarrated by Heather Mowbray.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

One of my all-time favorite cookbooks has always been The Gift of Southern Cooking, co-written by the iconic and legendary Edna Lewis -- who blazed the trail for black chefs everywhere with her cooking and her writing -- and my patient today, her friend and colleague, James Beard award-winning chef, Scott Peacock. It was such a thrill to get to talk to Chef Peacock about his time with Ms. Lewis (as he calls her), to hear how she impacted his life, helped him embrace his Southern roots, and taught him about the importance of quiet in the kitchen. We go deep about Scott's original ambivalence about the South, how it was tied to his grandmother's poverty, his sense of shame, and how all of that changed after that first meeting with Ms. Lewis over coffee at Dean & Deluca in New York. See acast.com/privacy for privacy and opt-out information.

Good Morning it's Saturday August 14th, and this is The Wenatchee World's newest podcast, Slices of Wenatchee. We're excited to bring you a closer look at one of our top stories and other announcements every Tuesday, Thursday, and Saturday.    Today - The Chelan Douglas Regional Port Authority opted not to renew a $2 million purchase-and-sale agreement with S.P.O.R.T. Gymnastics on Tuesday.   Before we jump in, we're excited to let you know that Wenatchee Wine & Food Fest is back this year on August 28th at the Town Toyota Center! Ticket holders will get a chance to sample small pours of amazing local wines, local ciders and beers… and of course, enjoy tasty bites from area restaurants and caterers.   Make sure to get tickets in advance! We'll see you there!   Now our feature story...   The Chelan Douglas Regional Port Authority opted not to renew a $2 million purchase-and-sale agreement with S.P.O.R.T. Gymnastics on Tuesday.   A previous agreement expired Aug. 2 after S.P.O.R.T. failed to secure financing and file a completed building permit with the City of Wenatchee by the stipulated deadline.   If those conditions are met, Port Authority CEO Jim Kuntz said the port would close on the sale. The property is now open to other buyers, but the port is not actively marketing it.   The developer, Flint Hartwig, said he miscalculated how much time he would need for the project when the agreement was initially signed in August 2020. Although he has turned in preliminary plans, the city has not yet deemed them complete.   Hartwig said “I should have seen that coming...I was just being overly optimistic about the timing.   Despite the setbacks, the port's board remains supportive of the project.   Kuntz told us that: “S.P.O.R.T. can and should continue to work on plans to submit to the city and to finalize its financing plan.”   Hartwig said he has 60 individuals who may be potential investors and that the port's decision not to renew the agreement won't impact investors' interest in the project.   S.P.O.R.T is planning a multi-use activity center using three buildings on the corner of Columbia Street and Orondo Avenue, a property formerly owned by Lineage Logistics, that total 36,830 square feet. The center would include a roof-top bar, zip-lines, batting cages and a ninja course.   Hartwig said “It's going to be a crying shame if it turns into another apartment house or mini storage or car lot or some industrial use. I think it needs to have a community vibe to it.”   The Merc Playhouse in Twisp is currently looking for submissions for its first, in-person performance since the start of the pandemic last spring.   The show, “CoronAnthology: The year we held our breath,” will be a collection of stories of what 2020 meant to different cast members. Missi Smith, executive director of The Merc, said they had a similar performance in 2014 after an especially destructive wildfire season.   Smith said: “It was very powerful when we did it before, to hear what everybody went through. It was super healing and valuable to reconnect with everybody in that way.”   The show is flexible depending on what the director selects, and Smith encouraged all age groups to submit.   Submissions must be shorter than 5 minutes and be either written, audio or video recordings, and can be submitted to hoochamungus@gmail.com. The deadline to submit is Aug. 30. An in-person submission session will also be held from 6 to 8 p.m. on Aug. 25 at Yourspace in Building N on the Twispworks Campus.   --   Before we continue, a special thanks to our friends and sponsors at Confluence Health. The team at Confluence Health is grateful for the trust the community puts in them every single day. They are diligently working to improve the health and quality of life for our friends and neighbors. They are Grateful | They are Confluence Health.  Learn more by visiting them at ConfluenceHealth.com --   Next,    If you're a tomato aficionado or just curious about which varieties you like best, here's your chance for a free, tomato-tasting bonanza. Visit WSU Chelan/Douglas Master Gardeners' 11th annual Tomato Gala between 9 and 11 a.m. on Saturday the 21st at the Community Education Garden in Wenatchee.    Whether you're a fan of tomato varieties like Super Fantastic, Early Girl, Sun Gold and Sweet Million, or little-knowns like Abe Lincoln, Orange Strawberry, Hillbilly, Black Krim and Pink Elephant… or you don't know what any of this means (!), this is your chance to taste and learn.   You'll get to talk with master gardeners, hear about some of their favorite tomatoes, and pick up growing tips. You'll also be able to vote on your favorites. The winners will appear in a future edition of Wenatchee World.   Read our full story on this at wenatcheeworld.com   Did you know that nearby Mansfield gets its name from... Mansfield, Ohio? R.E. Darling named the area after his hometown in 1905. Originally part of the Great Northern Railway, it took until 1911 to be officially incorporated. In 1914, a booming Mansfield had two hotels, a bank, a doctor's office, and had become a popular resort destination for travelers.   Thanks for listening. Today's episode is brought to you by Equilus Group, Inc- Building Your Financial Success. Learn more at Equilusfinancial.com   The Wenatchee World has been engaging, informing and inspiring North Central Washington Communities since 1905. We encourage you to subscribe today to keep your heart and mind connected to what matters most in North Central Washington. Thank you for starting your morning with us and don't forget to tune in again on Tuesday!   Support the show: https://www.wenatcheeworld.com/site/forms/subscription_services/ See omnystudio.com/listener for privacy information.

Garden Update Hoss Garden: There has been a lot of rain here in south Georgia, Greg has been cleaning out a lot of the garden to make room for the next crop. Greg still has the Jing Orange Okra growing, everything else has been extinguished except for the okra and cover crops. Greg is getting excited about starting the fall crops. Lots of transplants coming up but we still have all the rain coming in, Greg plans on using the silage tarp on the plots to get them ready once the rain stops. Raised Beds: Greg and Sheila have pulled up all of the Zinnias, planted Jambalaya Okra, and recently planted some Sweet Dumpling Squash (winter squash). Greg has started some herbs in the greenhouse to transplant into the raised beds when ready. Sheila has also planted 3 different varieties of sunflowers, Sun Spot, Sungold, and Mardi Gras - all dwarf varieties. Questions & Answers Part 1: After Gardening for so Many years and seeing so many different other gardens. If you started your garden all over again, what would you do differently? Greg says, "have smaller garden plots, and we have a goal now to grow our own food all year round. Smaller plots make things so much easier to manage, you can use crop rotation, cover crops, and even give some plots a rest. In smaller plots, you can plant everything in 2 weeks intervals so your plants are ready to harvest at different times, giving you fresh vegetables for a longer period." What are the easiest things to grow for beginning gardeners? Greg says, "Summer Squash is the easiest thing to grow by far, low maturity date not much room for error. During the fall for beginners, the best things to grow would be Radish, beets, and any leafy vegetables (Collards, turnips, and mustards). Something you could try would be Broccoli, it is not the easiest but highly rewarding." What is the correct height I should put my grow lights at? Greg states that the general rule would be 6-10 inches from the top of the plant. What are your favorite blackberry varieties that do have thorns? Greg is not a fan of blackberry varieties with thorns. Years ago, he did a trial with the thorn and thornless to see which one tasted better. There was not a significate difference in the taste. Greg would not recommend anyone growing the ones with thorns. His favorite is the thornless Apache Blackberry. How long should the Hortanova trellis netting last? Greg states that it really depends on how it is stored when you are not using it. He hasn't had one go bad before and has used it for many seasons. I have heard my whole life not to plant rows east to west only north to south. Do you gentlemen have a certain direction that you plant your crops? Greg has never heard of this theory. The main thing he says you would need to worry about is when you create the rows, is erosion. When it rains the way the water runs you want to plant your rows perpendicular to the flow. What would you recommend for a cover crop in raised beds? Greg says, "Summer Cover crops are very limited because they all get pretty good sized and are very hard to extinguish in a raised bed. Buckwheat would be the easiest summer cover crop. Winter cover crops will almost all be fine to be grown in a raised bed, Diakon Radish, mustards, clover almost cover crop." Could field peas be used as a cover crop and tilled into the soil? "Absolutely, Red ripper and iron clay pea. The red ripper pea would be better if you can chop it up in the end. If you have to use a lawnmower or similar to till them down the Iron Clay pea is better.", Greg says. Questions & Answers Part 2: I've heard/ seen a lot about cover crops, but I can't wrap my mind around how to eradicate them when it comes time to plant in the spring. I saw another video you did, where you mowed the cover crops down really short, but what happens after that? "About a month before your spring garden. You want to extinguish the crop which is one of the more difficult thi...

Garden Update Greg: Greg has started his seeds for fall in the greenhouse. He has a few different cover crops growing (Black Oil Sunflowers & Sorghum Sudangrass). Greg says that they still have their Jing Orange Okra coming in like crazy, this variety can get a little bit longer than the normal okra varieties but has great flavor and texture. Sheila: Sheila is getting ready to transplant more sunflowers in her raised beds. Sungold, Mardi Gras, and Sun Spot are the 3 different varieties Sheila is starting this go around but will also be planting more every two weeks to keep them blooming well into the fall. She recently tested a theory on soaking seeds. The "seed soaking" theory was to see if it made a difference with germination if you soaked seeds overnight. Jambalaya seeds were soaked in milk, another batch in water, and then none were soaked at all... the conclusion? It did not make a difference if you soak the seeds. If you plant okra seeds in cool soil, you will have problems. We did have the "no soaking" seeds come up in 3 days! Roselle is getting taller and Sheila has had to thin out the garden. Seeds/Product Updates Greg has been in contact with many of the Hoss seed breeders. They say that seed prices will increase over the next year or gardening season and that the breeders' reserve on seed is getting pretty thin. Hoss Tools will be later than normal getting our seeds for the 2022 Spring Season, we should be getting our seeds in around early December. Another interesting topic, Hoss' potting soil supplier has informed Greg that there will be a shortage of potting soil going into 2022. 3 Important Fermenting Tips Cleanliness/ types of equipment - crock vs. jarBrine/Temp/Strength (%of salt by weight in given volume of water)Monitor/Check Daily/Skim off white scum/any mold Recipe Mrs. Hoss' Dill Pickle Recipe (No-Fail Half Sour Dill Pickles) *Makes about 2 Quarts* Ingredients: 4 cups of water2 TBS pickling or fine sea salt1/2 cup distilled white vinegar8 cups whole pickling cucumbers1 dill head or 6 sprigs of fresh dill4 garlic cloves, peeled Step-By-Step: 1. Heat the water and salt in saucepan, stirring until the salt is fully dissolved. Add the white vinegar and let cool to room temperature. 2. Slice 1/16 inch off the blossom end of each cucumber 3. Pack a clean 2-quart canning jar or crock with the dill, garlic, and cucumbers, in that order. Pour in the brine. Weight the cucumbers so they are completely submerged in the brine.  4. Cover the container to exclude the air. Set the jar where the temperature will remain constant; 65-75 degrees Fahrenheit is ideal.  5. Check the jar daily and remove any scum that forms on the surface.  6. The pickles will be ready n 2 to 3 days, although full flavor will not be reached for a week. If your kitchen is reasonably cool, you can leave these pickles out for up to 2 weeks. If the brine starts to become cloudy, refrigerate immediately to prevent spoiling. The flavor of the dill and garlic will continue to develop. The pickles will keep for at least 3 months in the refrigerator.  Product of the Week Complete Fermentation Kit National Pickling Cucumber Food Preservation https://www.youtube.com/watch?v=_r-Y8zlBmgE

Chris McDade, chef and owner of Popina in Brooklyn, joins us to discuss his new cookbook The Magic of Tinned Fish: Elevate Your Cooking with Canned Anchovies, Sardines, Mackerel, Crab, and Other Amazing Seafood. A review in Publisher's Weekly called it: "Excellent. . . .  Salty and satisfying, these recipes hit the spot.”   Recipe: Fettuccine with Mackerel, Sun Gold Tomatoes, and Parmesan This pasta is perfect for when summer is at its peak and tomatoes from the market are sweet and juicy. It gets an umami punch from both the tinned mackerel and the Parmesan cheese. There is nothing sadder than pregrated Parmesan cheese, so splurge for a chunk. Grate it over the fettuccine before serving, using the small holes on a box grater or a Microplane.   Serves 2  Kosher salt 6 ounces (170 g) fettuccine 1 tablespoon olive oil 1 cup (145 g) Sun Gold tomatoes, halved One 4.4-ounce (125 g) tin mackerel 2 tablespoons unsalted butter 1 heaping tablespoon thinly sliced fresh basil Juice of 1/2 lemon 3 tablespoons grated Parmesan cheese   Bring a large pot of water to a boil over high heat for the pasta. This can take up to 20 minutes, depending on your stove. Use this time to gather the rest of your ingredients.  Add enough salt to the boiling water so that it reminds you of a less salty sea. Add the pasta and cook according to the package directions, stirring the pasta every 2 minutes or so to ensure that it doesn't stick together. Taste a noodle a minute or so before the end of the suggested cooking time to ensure that your pasta comes out al dente. In a skillet, heat the olive oil over medium-high heat until hot but not smoking. As soon as the oil reaches its smoke point, carefully add the tomatoes. (All liquid fats including olive oil have a smoke point; some oils have higher smoke points than others, which means some are better for cooking at higher temperatures.) Cook the tomatoes for 2 minutes, tossing every 20 seconds or so. Add 1/4 cup (60 ml) of the pasta cooking water and remove the pan from the heat. Using the back of a fork, press down on the tomatoes. You are trying to get most of the juice out of the tomatoes to lay the foundation for the sauce. Drain the pasta and add it to the pan of simmering tomato sauce. Stir the pasta into the sauce and reduce the sauce by three-quarters, giving the pan a few flips along the way. Add the mackerel, taking care to keep the fillets whole. Remove the pan from the heat and add the butter and basil. Stir and flip the pasta in the pan until the butter is melted, the mackerel fillets have begun to fall apart, and the sauce is emulsified. Squeeze in the lemon juice, add 2 tablespoons of the Parmesan, and stir until incorporated. Divide the pasta between two bowls and sprinkle with the remaining 1 tablespoon Parmesan. Excerpted from The Magic of Tinned Fish by Chris McDade (Artisan Books). Copyright © 2021.   This segment is guest-hosted by Rebeca Ibarra.

Host Tim Jennette (Metal Meeple), and co-host George Breden talk about the board games: Beyond The Sun (published by Rio Grande Games) Gold West (published by Tasty Minstrel Games) Aztec (published by Matagot) Other games and topics briefly discussed: Hades, The Spectrum Retreat Kickstarters: Van Ryder Games Graphic Novel Adventures, Warehouse 13 HG Wells expansion, Winterhaven Woods, Heckin Hounds Please don't forget to subscribe and leave a review! Follow us on social media, and email us your questions!

Text by Andrea FoxZespri leaders' plan to counter unauthorised growing in China of the best-seller Gold3 kiwifruit has failed to win over the number of growers needed to action it.The proposal for a commercial growing and sales trial with Chinese growers required 75 per cent grower support - it got 70.5 per cent.A secondary proposal to use the Zespri brand label as part of the sales trial in order to understand consumer response also failed to meet the 75 per cent support threshold, getting 64.1 per cent backing.The grower-owned company has around 2800 growers in New Zealand.The trial was Zespri's idea to counter rogue growing in China of the Zespri-owned gold fruit variety, now believed to cover at least 5500 hectares.China is an important market for Zespri, with 20 per cent of New Zealand kiwifruit sold there. China is also the world's largest kiwifruit producer with a rapidly modernising industry. The G3 or SunGold brand variety is Zespri's biggest global seller.Zespri chief executive Dan Mathieson told the Herald the trial won't go ahead but growers aren't signalling they want to retreat from China."They want us to be in China, they want to continue to grow value in that market."The 70 per cent vote was "actually really good support" but 30 per cent of growers continued to have concerns, Mathieson said."The main concerns they have is that they've invested a lot in SunGold and in the last 20 years have been working hard to develop value in the China market and they want to continue to grow and protect that value."And I think a major concern was protecting the Zespri brand if we were looked at growing options in China."Zespri would work with the New Zealand and Chinese industries on an alternative approach."The situation in China continues to evolve. China is a rapidly growing market and we are going to continuously have to look at how things unfold there, bringing that information back to growers and discussing the best steps forward, Mathieson said."We need to continue to understand their concerns and continue to gather data and information and come back and discuss with growers."The trial was proposed after extensive due diligence, and a range of expert advice suggested it was the best option to learn more about the unauthorised plantings, including the potential impact on the Zespri brand and sales channels, Mathieson said."It would have also helped us begin to understand whether a commercial solution was achievable."We will continue to explore our options and engage on the issue and find an alternative way forward."Mathieson said the company had a range of initiatives under way in China, including R&D partnerships, efforts to understand the local production and supply chain environment and engagement with the Chinese industry and government."We will also continue to work with our valued commercial partners and to strengthen our relationships and the Zespri brand."Ongoing research work in China would provide more information as the company developed the next steps to address the unauthorised growing.Mount Maunganui-based Zespri in 2020-2021 supplied more than 180m trays of kiwifruit to more than 50 countries. It reported global operating revenue of $3.9 billion.The main marketer of New Zealand kiwifruit, regulated Zespri also has 1500 orchardists offshore, and employs 700 people globally.LISTEN ABOVE

Zespri kiwifruit growers have voted down a plan to tackle illegal SunGold plantings in China. 

The White House has blamed Russian criminals for a cyber attack on the world's largest meat processor JBS and New Zealand and China are in the middle of a stoush over the rights to a variety of kiwi fruit called SunGold.

Chinese growers are stealing the kiwifruit we stole from them in the first place, along with the varietal secrets New Zealand holds the rights to. Zespri has a novel plan to combat that. 

As part of this week’s “Change Maker” show of Sarah’s Country, Genevieve Griffin-George from PICMI discusses the ground-breaking app that has reduced hiring time by 70%. As the seasonal push to harvest horticultural crops draws closer, so does the additional pressure on growers to try and source seasonal staff. But an app developed by Genevieve makes the arduous paperwork task a lot simpler and helps employers find the staff they need. When Genevieve was unexpectedly called back to her parent’s Tasman orchard from France after her father suffered a major tractor accident, she found herself immersed in trying to keep the family’s SunGold kiwifruit orchard running. To read more, visit the article on Farmers Weekly: https://farmersweekly.co.nz/section/horticulture/view/app-takes-stress-out-of-seasonal-staffing To visit PICMI’s website, visit www.picmi.io To watch the interview, visit www.sarahscountry.com Subscribe to Sarah’s Country on the podcast and if you love us, please leave a review! Sarah’s Country is produced in a strategic alliance with Farmers Weekly - New Zealand’s most trusted source of agri-journalism - www.farmersweekly.co.nz Contact the show: sarah@sarahscountry.com Follow Sarah’s Country on: Facebook: https://www.facebook.com/sarahperriam Instagram: https://www.instagram.com/sarahscountry

In USDA Zones 9 and 10, February is the month to be starting tomato seeds indoors. For colder climates, you may want to wait until March. We continue our evaluation of great tomato varieties worth trying with Don Shor, owner of Redwood Barn Nursery in Davis, California. We talk strategy as well as good tomato varieties worth trying in 2021. In the world of unique looking, tasty tomatoes, Wild Boar Farms has the market cornered. We pay a visit with owner Brad Gates, who offers up his tomato seed starting tips.And, UC Davis Arboretum Superintendent Emeritus Warren Roberts tells us about the multi-faceted Cornelian Cherry, which is not a cherry, but a dogwood. The Cornelian Cherry is a tree or shrub that can be grown just about anywhere in the U.S., but is especially successful in colder climates. It’s our plant of the week!It’s Episode 75 of the Garden Basics with Farmer Fred podcast, our tomato variety preview edition, Part 2. And we will do it all in under 30 minutes. Let’s go!Pictured: A myriad of tomato varieties as seen at the Heirloom Expo in Santa Rosa, CA.Links:All-American Tomato Selections WinnersFarmer Fred Rant: Short Season Tomato VarietiesFarmer Fred Rant: Tips for Starting Tomato, Pepper SeedsWhat is a "Schmoo"?Tomato varieties mentioned in the Tomato Preview (Part 2):Costaluto Genovese, Principe Borghese, San Marzano, Sweet Million, Sungold, Sweet 100, Barry’s Crazy Cherry, Beauty King, Michael Pollin, Furry Boar, Pork Chop, Berkeley Tye-Dye, Sweet Carneros Pink, 4th of July, Bush Early Girl , Grushovka, Polar Baby, Oregon Spring V, Sub Arctic MaxiMore episodes and info available at Garden Basics with Farmer FredGarden Basics comes out every Tuesday and Friday. More info including live links, product information, transcripts, and chapters available at the home site for Garden Basics with Farmer Fred. Please subscribe, and, if you are listening on Apple, please leave a comment or rating. That helps us decide which garden topics you would like to see addressed.Got a garden question? Leave an audio question without making a phone call via Speakpipe.Text us the question: 916-292-8964. E-mail: fred@farmerfred.com or, leave a question at the Facebook, Twitter or Instagram locations below. Be sure to tell us where you are when you leave a question, because all gardening is local. And thank you for listening.Visit the website for more information: farmerfred.comAs an Amazon Associate, I earn from qualifying purchases from possible links mentioned here.

On today's pod: the impact of Covid-19 on Grand Canyon tourism; Zespri is to pay China's growers for illicitly grown SunGold fruit - what does one of New Zealand's largest growers think; the golden retrievers being trained to sniff out Covid-19 and the heart-warming story of what happened when a UK family ordered an inflatable Christmas Grinch that was a little bigger than they expected.

The new Strong Wool Action Group is open for contributions as it targets a working budget. Chair, Rob Hewett will explain how to become involved.  An investment fund aims to raise money to purchase SunGold kiwifruit orchards. Dominic Jones of Origin Capital Partners, shares the opportunity. A 50% drop in fuel consumption and a dramatic boost to accuracy are key benefits of using GPS-based technology says Brendon Williams, New Zealand Farm Environment Trust finalist. After three decades of dedication and contributions to the rural sector, Plant & Food Research soil scientist, Dr Trish Fraser, received the Women of Influence New Zealand award (Rural Category). To watch to the full-length interviews and to contact the show visit www.sarahperriam.com

An investment fund aims to raise money to purchase SunGold kiwifruit orchards. Dominic Jones of Origin Capital Partners, shares the opportunity. To watch to the full-length interviews and to contact the show visit www.sarahperriam.com

Diary and sheep and beef farming has been the mainstay of the Ahuwhenua Trophy in recognition of excellence in Māori farming - but for the first time in its 87-year history, horticulture is now part of the competition. The three orchard finalists specialise in growing green Hayward kiwifruit, Sungold and Sungold Organic - but two of the trusts have also diversified in growing berries and avocados. Justine Murray profiles each of the three orchards with Ratahi Cross, Homman Tapsell, and Norman Carter.

Diary and sheep and beef farming has been the mainstay of the Ahuwhenua Trophy in recognition of excellence in Māori farming - but for the first time in its 87-year history, horticulture is now part of the competition. The three orchard finalists specialise in growing green Hayward kiwifruit, Sungold and Sungold Organic - but two of the trusts have also diversified in growing berries and avocados. Justine Murray profiles each of the three orchards with Ratahi Cross, Homman Tapsell, and Norman Carter.

DC makes slow-cooker barbeque bourbon chicken drumsticks and then chats with Ali Bouzari (author, INGREDIENT: UNVEILING THE ESSENTIAL ELEMENTS OF FOOD) about food science vs. culinary science, how Breaking Bad nailed food science in a single scene, One Weird Trick to keep avocados from browning, the Chez Panisse fruit bowl, Texas peaches vs. California peaches, Sungold tomatoes and Sumo mandarins, the galaxy-brain way to store fruit, how too many herbs is exactly the right amount of herbs, and so much more! RECIPE: https://food52.com/recipes/81361-slow-cooker-bourbon-bbq-chicken-drumsticks WATERDROP LA: http://waterdropla.org

Master Gardener Quentyn Young, who’s also the manager of Fair Oaks Blvd. Nursery, talks about the best ways to water during heat waves, summer orchard care, and battling the bugs of summer. The mystery of the dying Sungold tomato plants. Making sense of soil products. Upcoming Garden events.

Illegal plantings of New Zealand's high valued gold kiwifruit variety, Sun Gold, have doubled in the past six months in China.

We’re into that time of the summer when, with a very serious look in her eye, and wearing a tomato-stained apron, my wife sternly says: "Next year, don’t plant so many cherry tomato plants!" In my defense, there were only five cherry or grape-sized tomato plants in the ground this year: Sungold, Sweet Million, Gardeners Delight, Juliet and Valentine. Still, my wife is the one who has to do something with all those tomatoes. So, after spending the better part of a Sunday in a hot kitchen roasting tomatoes, I can understand her point of view.Are you suffering from tomato burnout? Zucchini overload? A cornucopia of cucumbers? If so, you are not alone. If you’re a long time listener to the Garden Basics podcast, you might be asking yourself as your lugging in another bucket full of backyard produce…"didn’t I hear an episode about food banks and food pantries that gladly welcome excess garden produce?" Here then, for you, and for many many others in the weeks to come, an expanded encore edition of our interview with Gary Oppenheimer, the founder of AmpleHarvest.org. For everyone else who will be consuming their own tomato harvests, here's a link to that nifty garden wagon pictured on today's podcast...perfect for hauling tomatoes to the kitchen.Maybe afterwards I can get my wife to share her roasted tomato recipe on the air with us. And after listening to it, you just might be in the market for a convection oven. And a water bath canner.More information about safe water bath canning.In today's Q&A segment, a listener is wondering about the dimensions and materials of the raised beds pictured on the Garden Basics title page. Wonder no more...Debbie Flower talks about what to do when your cool season vegetables begin to bolt when the weather gets too warm. You could enjoy the beneficial insects that visit those flowers of the bolted crops; or, serve up those flowers in meals! Here's a link to safe plants to munch on.More episodes and info including live links, product information, transcripts, and chapters available a the home site for Garden Basics with Farmer Fred https://www.buzzsprout.com/1004629.Garden Basics comes out every Tuesday and Friday. It's available wherever podcasts are found. Please subscribe and leave a comment or rating at Apple Podcasts or Stitcher.Got a garden question? Call and leave a question, or text us the question: 916-292-8964. E-mail: fred@farmerfred.com or, leave a question at the Facebook, Twitter or Instagram locations below. Be sure to tell us where you are when you leave a question, because all gardening is local.All About Farmer Fred:Farmer Fred website: http://farmerfred.comDaily Garden tips and snark on TwitterThe Farmer Fred Rant! BlogFacebook: "Get Growing with Farmer Fred"Instagram: farmerfredhoffmanFarmer Fred Garden Videos on YouTube

Russell Lowe has spent almost 50 years selecting, observing, propagating and tasting kiwifruit at Plant and Food Research in Te Puke. Earlier this year Russell was recognised for his role in developing Zespri's SunGold kiwifruit.

The Kiwifruit industry successfully deployed unemployed New Zealanders, Zespri's Sungold licenses remain a hot ticket & the exciting new red kiwifruit is creating much hype. Global HQ journalist, Richard Rennie will give us an overview. To watch to the full-length interviews and to contact the show visit www.sarahperriam.com

Welcome to another episode of Sarah’s Country. Sarah is joined again by four great guests to talk about the matters that matter most. The trial involving dairy bulls seeking to identify a link between methane & genetics is believed to be a world-first. LIC chief scientist, Richard Spellman & CRV Ambreed geneticist Phil Beatson will outline how this will provide more tools for farmers to their methane reduction toolkit. The leaked news story that shows the uneven playing field NZ exporters were expected to play on in Europe show our long-running trade negotiations still haven't fixed the imbalance in volume restrictions. Special Agriculture Trade Envoy, Mel Poulton, will update us on why it's important to keep the pressure on Europe.  50-100 skilled migrants are waiting to come back into the country, but with growing unemployment farmers can expect greater scrutiny when applying for migrant labour. We will discuss this mounting challenge with Dairy NZ People Team Leader, Jane Muir. The Kiwifruit industry successfully deployed unemployed New Zealanders, Zespri's Sungold licenses remain a hot ticket & the exciting new red kiwifruit is creating much hype. Global HQ journalist, Richard Rennie will give us an overview. Sarah's Country - The matters that matter most with open hearts and open minds LIVE Mon-Thurs 7pm - www.sarahperriam.com Sarah Perriam, the host of Sarah's Country, is joined in self-isolation still broadcasting from the Lincoln University campus as an ‘essential service’ with her guest co-host, her Irish producer, Joel Rock. Guests on this week’s show: 1. “Kiwifruit market update: labour and red fruit“ with Richard Rennie, Journalist, Global HQ 2. “Farmers wanting migrant labour must follow process “ with Jane Muir, People Team Leader, Dairy NZ 3. “Measuring methane and using genetics“ with Richard Spellman, LIC Chief Scientist & Phil Beatson, CRV Ambreed Geneticist 4. “Small cheese in leaked trade deal “ with Mel Poulson, Special Agriculture Trade Envoy, EU Trade   To watch to the full-length interviews and to contact the show visit www.sarahperriam.com

Today, we take a look at your tomato garden. Are they in small containers? Are they sprawling along the ground? Does it resemble more of a tomato jungle than a tomato garden? Those are three of the most common mistakes new tomato growers commit. Don Shor of Redwood Barn Nursery in Davis, California talks about how to correct those mistakes, and many others.He points out that one of the biggest causes for tomato issues is irregular watering.What about pruning tomatoes? "Only if you want fewer tomatoes", says Shor.He gets into the topic of growing tomatoes in raised beds, and points out that new soil in raised beds drains too quickly and spreads too narrowly. But after a few years, and after mulching and amending, that soil moisture will last longer and spread out, too. One way he suggests to improve water flow: don't pull out the tomato plants. Just cut off the plant at the soil level. That will improve the soil. For blossom end rot, Tums are not the answer, says Shor. The alleged calcium deficiency that brings on blossom end rot is actually environmental issues, such as weather, the type of soil, irregular watering. Shor says stick with tomato varieties that are known performers in your area. You can try a few heirlooms or other recommendations, but generally, stick with the winners. Among his favorite easy to grow tomatoes are Sungold, Sweet 100, Sweet Million, Juliet, Champion, Park's Whopper and Early Girl.Do you like to plant from seeds? Do you know the correct depth to plant them? Do you know how to water a new seedbed so those seeds don’t go flying all over the place? Professor Debbie Flower has planting and watering tips for the new garden bed. The correct depth, she says, is 2-3 times the diameter of the height of the seed, when it's laying on a table. If the seeds are very small, just cover them with a light coating of vermiculite. For watering, Flower recommends a Dramm red soft shower nozzle for a newly planted seedbed so as to not disturb the seeds. She attaches that to the end of a long watering wand, and then turns the nozzle to face the sky, and lets the water gently hit the seedbed.Do you have a tree in your yard that looks like it might just take a tumble onto your garden beds? We have tips for finding an expert in your area to make an on-site evaluation.It’s all in Episode 15 of Garden Basics with Farmer Fred, and we’ll save you time here, too. We will do it all in under 30 minutes. Thanks for listening to Garden Basics with Farmer Fred. It comes out every Tuesday and Friday (so far, so good). Please subscribe, and leave a comment.Got a garden question? There are several ways to get in touch: call and leave a question, or text us the question: 916-292-8964. E-mail: fred@farmerfred.com or, leave a question at the Facebook, Twitter or Instagram locations below. Be sure to tell us where you are when you leave a question, because all gardening is local.All About Farmer Fred:Farmer Fred website: http://farmerfred.com Daily Garden tips and snark on TwitterThe Farmer Fred Rant! BlogFacebook: "Get Growing with Farmer Fred"Instagram: farmerfredhoffmanFarmer Fred Garden Videos on YouTubeGarden columnist, Lodi News-Sentinel

It is no wonder that tomatoes are the number one vegetable that every gardener makes room for in their vegetable garden! Tomatoes can be cultivated in different soil types and grown in many areas. The wide variety of colors, shapes, and sizes of tomatoes make it easy for gardeners to select their favorite variety based on taste. Today on the Sunshine Gardening Podcast, I am sharing 10 top tomato tips to give you better tasting tomatoes this season. Know your tomato type. Determinate type tomatoes, also called bush tomatoes, grow to a certain height and then stop. Generally they range in size from 2-3 feet in height. The fruits of determinate tomatoes also ripen all about the same time. For this reason, these tomatoes are ideal for gardeners who wish to can and preserve their tomatoes from the season. Determinate tomatoes work best for small gardens or even container gardens. These do not require support system or structure. Some examples of determinate type tomatoes include Mountain Spring, Mountain Pride, Patio, and Sunmaster. Indeterminate type tomatoes. This tomato type is also referred to as vining tomatoes. Vining type tomatoes keep growing and growing until they are killed by frost. Their mature heights can reach anywhere from 3 to 6+ feet. With that said, indeterminate tomatoes will require sturdy support system through caging, staking, or trellising. The fruit is also staggered throughout the growing season. Common examples of indeterminate tomatoes include Better Boy, Early Girl, Sungold, and Super Sweet 100.   Semi-determinate plants. Plants are intermediate in size between determinate and indeterminate tomatoes. These varieties produce fewer suckers than indeterminate varieties and reach a height of 3 to 5 feet. An example of a semi-determinate tomato variety is Celebrity. Dwarf indeterminate. This type is a new tomato classification where the tomatoes produce very short, bushy plants that are similar to determinate types, but keep flowering and producing fruit continuously like indeterminate tomato varieties. Some examples of dwarf indeterminate tomatoes are Husky Red Cherry and Husky Gold. Plant tomatoes in succession. It is easy to get carried away and plant all the tomatoes in the garden at once. Instead, stagger tomato plantings to help lengthen the season. Select an early maturing tomato for canning and preserving and then plant a mid-season tomato. The late maturing varieties are good to capture the last remaining harvests before fall frosts set in. Plant them deep and provide plenty of space. Set tomato transplants in the garden a little deeper than when it was growing in the container. The stems will form roots compared to other vegetables. If plants appear leggy, place the leggy tomato stem in a trench and place soil on top where the top part is pointed up. It is best to give plants plenty of space to grow and develop. For determinate type tomatoes, space them 24 to 36 inches between plants and 3 feet apart in rows. For indeterminate type tomatoes, space plants 36 inches apart with 4 to 5 feet in rows.   Utilize a support system. Tomatoes will benefit from the use of a support system such as a cage, stakes, or even a trellis system. Using these support systems keeps fruit off the ground, which prevents fruit rotting and other harmful diseases. Staking tomatoes makes the job easier to care for them and helps aid in reducing fruit rots. Caging tomatoes gives the benefit of showing fewer cracks and sunburn on fruit. It also helps them ripen more uniformly and produces fewer cull fruits. Whatever the preferred method, gardeners need to implement the support system shortly after planting to avoid damaging the root system.Give them water.

A heartfelt conversation about what a "homemaker" is, WHO is a homemaker, and what's the point and purpose of it anyway? Can the microwave meal be part of homemaking? Can the full-time career woman be a homemaker? (Our answers may surprise you). Shaye shares some inspirational quotes about the art of homemaking and Angela says homemaking is a state of mind for the single woman in her flat to the mom of fifteen children. We're ALL homemakers. Even our one male listener: "Frank". Welcome, Frank to Homemaker Chic!Don't forget! Show you chic love with a five-star rating and a review! Our love comment of the week was the BEST and shows that @Jess.raber "gets" the self-deprecating aspect of the show! “While listening to this week’s episode, I was sipping a wonderful La Croix, key lime flavor, canned in 2020, while wearing scrubs and no lipstick, driving home from an evening shift in the behavioral health ER. (So much would have been sipping a glass of wine, but alas, drinking and driving is frowned upon by everyone, including me. And I’m with you Shaye! Sun Gold tomatoes ROCK.”Patreon Love: A massive thank you to our Patrons over on Patreon www.patreon.com/homemakerchicpodcast. Patreon is a way that you can show your love for our podcast by contributing $5 or $10/month and in return, we’re going to show OUR love with a digital copy of each of our cookbooks, along with a LIVE ZOOM call with us each month and some extra conversation, bonuses episodes and more. We appreciate all of our patrons and we'll see you in a couple of weeks for our private live stream!! What are YOU sipping today? Drink Dry Farm Wines with Ang and Shaye! Shop and Sip at: https://bit.ly/DryFarmWinewithHomemakerChic Shaye's perfecting her "aggressive German" and sipping another German wine and Ang is partaking of the brut bubbly this week as we savor our Dry Farm Wines. Dry Farm Wines curates only the highest quality natural wines from small, sustainable family farms that meet our strict standard of health. Unlike today's commercialized and processed wines, this is real wine. Nothing added, nothing removed. We LOVE that now SO many of you of sipping what WE'RE sipping!Pure, artisanal, and deliciously clean.Sugar-Free (< 1g/L) Lower Sulfites (< 75ppm) Lower Alcohol (< 12.5%) Mycotoxin/Mold-Free No Industrial AdditivesSleep Chic with our FAVORITE linens company! Get your modern vintage sheets at americanblossomlinens.com with the 20% off promo code HOMEMAKERCHIC20Sleep fabulous this spring in your new “modern vintage” sheets. Woven to last and feel fabulous. This is the same weave used in most luxury hotel bedding and the quality heirloom sheets your grandparents used! Bed by bed we're going through our homes and changing ALL our linens over to American Blossom Linens. We know you'll sleep fabulous and chic, just like we are:)We're wearing RED WINE by Toups and Co. What are YOU wearing?"Soup with a T, plural":) Toups and Co. Toups and Co. is an organic, sustainable, all-natural makeup company owned by our friends Emilie and Trent. And speaking of red lipstick (you must try the RED WINE color!). Head on over to Toups and Co. (that’s t-o-u-p-s) and use coupon code HOMEMAKER to get a 10% discount just for being a Homemaker Chic listener.

Crop Rotation Strategies If you fail to incorporate effective crop rotation strategies in the vegetable garden, you can experience recurring pests and disease problems that will become greater year after year. It is crucial to establish the right crop rotation strategies to eliminate these problems. Our goal is to not plant the same family of crops in the same spot in consecutive years. Crops in the Same Family Travis shows a comprehensive list of vegetables and their respective families. The first family of crops is Solanaceae, commonly known as the nightshades. This family includes popular vegetable crops like tomatoes, eggplants, peppers, and potatoes. Most folks don't realize that potatoes are closely related to the other crops in the nightshade family. As a result, you wouldn't want to plant tomatoes, peppers or eggplant in the same spot as potatoes in a given year. If you are not careful to rotate these crops, you will almost certainly experience some blight issues that will intensify over time. The next family is Cucurbitaceae, also known as the Cucurbits. This family includes crops like summer squash, winter squash, pumpkins, cucumbers, watermelons, cantaloupes, and gourds. All of the crops in the Cucurbit family can have issues with powdery mildew and downy mildew, so rotating these crops ensures those disease problems will not increase year after year. Cucurbits also tend to have high insect pressure with pests like squash bugs, squash vine borers and pickle worms. The next family is the Brassicas, which is one of the most popular families of crops grown in the vegetable garden. The brassica family includes mustards, cauliflower, cabbage, broccoli, kohlrabi, bok choy, rutabagas, turnips, and radishes. Brassicas can have recurring pest issues if not rotated properly, especially with worms that will chew and eat the plant leaves. Below is a list of all the important crop families for a vegetable garden: Nightshades: Tomatoes Eggplants Peppers Potatoes Cucurbits: Summer Squash Winter Squash Pumpkins Cucumbers Watermelon Cantaloupes Gourds Brassicas: Mustard Cabbage Cauliflower Broccoli Turnips Kohlrabi Radish Rutabagas Boy Choy Alliums: Onions Shallots Leeks Garlic Scallions Chives Legumes: Beans English Peas Winter Peas Field Peas Peanuts Clover Sunn Hemp Hairy Vetch Umbellifers: Carrots Cilantro Celery Parsley Dill Parsnips Amaranth: Beets Chard Spinach Pigweed Grasses: Corn Wheat Barley Sorghum Sudangrass Mallow: Okra Cotton Hibiscus Show and Tell Segment On the show and tell segment, the guys sample a few varieties of raw greens including Tatsoi, Arugula, and Savanna Mustard. Greg provides an update on his multiplying onions and guinea nest onions from the garden. He also discusses the Ghost Peppers that are now available. He mentions they are limited and will sell quickly. The guys also mention that 20 more seed varieties will be added by the end of January. Viewer Questions Segment On the question and answer segment this week, the guys answer questions about seed starting schedules, cleaning seed trays, favorite tomato varieties, and moving plants from the greenhouse. Travis mentions that his ideal seed starting schedule is to plant early spring crops such as lettuce, cabbage, cauliflower, etc., now. And he'll start planting peppers in late January or early February. In mid-February, he will start planting tomatoes and eggplants, and towards the end of February start planting okra, watermelons, pumpkins, zinnias, and sunflowers. Greg says that he never really cleans his trays using bleach or anything. However, he does let his trays dry completely for a few days or weeks before planting again. The guys mention that their favorite tomato for flavor is the Sun Gold variety and the Bella Rosa variety for ...

Crop Rotation Strategies If you fail to incorporate effective crop rotation strategies in the vegetable garden, you can experience recurring pests and disease problems that will become greater year after year. It is crucial to establish the right crop rotation strategies to eliminate these problems. Our goal is to not plant the same family of crops in the same spot in consecutive years. Crops in the Same Family Travis shows a comprehensive list of vegetables and their respective families. The first family of crops is Solanaceae, commonly known as the nightshades. This family includes popular vegetable crops like tomatoes, eggplants, peppers, and potatoes. Most folks don't realize that potatoes are closely related to the other crops in the nightshade family. As a result, you wouldn't want to plant tomatoes, peppers or eggplant in the same spot as potatoes in a given year. If you are not careful to rotate these crops, you will almost certainly experience some blight issues that will intensify over time. The next family is Cucurbitaceae, also known as the Cucurbits. This family includes crops like summer squash, winter squash, pumpkins, cucumbers, watermelons, cantaloupes, and gourds. All of the crops in the Cucurbit family can have issues with powdery mildew and downy mildew, so rotating these crops ensures those disease problems will not increase year after year. Cucurbits also tend to have high insect pressure with pests like squash bugs, squash vine borers and pickle worms. The next family is the Brassicas, which is one of the most popular families of crops grown in the vegetable garden. The brassica family includes mustards, cauliflower, cabbage, broccoli, kohlrabi, bok choy, rutabagas, turnips, and radishes. Brassicas can have recurring pest issues if not rotated properly, especially with worms that will chew and eat the plant leaves. Below is a list of all the important crop families for a vegetable garden: Nightshades: Tomatoes Eggplants Peppers Potatoes Cucurbits: Summer Squash Winter Squash Pumpkins Cucumbers Watermelon Cantaloupes Gourds Brassicas: Mustard Cabbage Cauliflower Broccoli Turnips Kohlrabi Radish Rutabagas Boy Choy Alliums: Onions Shallots Leeks Garlic Scallions Chives Legumes: Beans English Peas Winter Peas Field Peas Peanuts Clover Sunn Hemp Hairy Vetch Umbellifers: Carrots Cilantro Celery Parsley Dill Parsnips Amaranth: Beets Chard Spinach Pigweed Grasses: Corn Wheat Barley Sorghum Sudangrass Mallow: Okra Cotton Hibiscus Show and Tell Segment On the show and tell segment, the guys sample a few varieties of raw greens including Tatsoi, Arugula, and Savanna Mustard. Greg provides an update on his multiplying onions and guinea nest onions from the garden. He also discusses the Ghost Peppers that are now available. He mentions they are limited and will sell quickly. The guys also mention that 20 more seed varieties will be added by the end of January. Viewer Questions Segment On the question and answer segment this week, the guys answer questions about seed starting schedules, cleaning seed trays, favorite tomato varieties, and moving plants from the greenhouse. Travis mentions that his ideal seed starting schedule is to plant early spring crops such as lettuce, cabbage, cauliflower, etc., now. And he'll start planting peppers in late January or early February. In mid-February, he will start planting tomatoes and eggplants, and towards the end of February start planting okra, watermelons, pumpkins, zinnias, and sunflowers. Greg says that he never really cleans his trays using bleach or anything. However, he does let his trays dry completely for a few days or weeks before planting again. The guys mention that their favorite tomato for flavor is the Sun Gold variety and the Bella Rosa variety for ...

This is a review show of what worked and didn’t work in my vegetable garden this summer. I go over both the varieties of plant and techniques I used with a critical perspective. Tomatoes. Florida weave versus cages. My pruning process in the future. Straw as weed block. Success of varieties including Sungold, Black Beauty, Berkley Tie Dye Peppers. MANY successes, including ghost peppers, shishito, poblano, bell peppers, Rhenza Macedonia. Why the success? Melons. Mixed bag on planting technique – too crowded. Review on varieties (hit and miss on success), and future plans Also review: eggplants, beans, Solanum quitoense, zucca gourd, Sakurajima giant radish, corn and more To ask questions for future shows, submit them at Marlene The Plant Lady Facebook page, or Instagram. You can also email Marlene questions, future show topic requests and feedback at marlenetheplantlady@gmail.com

TURKANA FARMS, LLC WHAT’S NEW THIS WEEK:Tomatoes: loads of our newest variety, Sungold — sweet, gold large cherry size, $4/pint The larger heirlooms (black krim, brandywine, rose de berne, are perfect right now All varieties of basil – greek globe, classic neopolitan,... Read More ›

TURKANA FARMS, LLC WHAT’S NEW THIS WEEK:Tomatoes of all varieties but in limited quantities. Sun Gold, Black Krim, Brandywine Greek globe basil, $3/bunch And of course, Wild Water Peppers Water Peppers! What’re Water Peppers?Hey all, Troy again.I always thought my background in... Read More ›

It's always nice checking in with old pals.  Jami and I have known each other since around 2007.  I'm sure a lot of you will know her for her awesome songwriting and performing abilities, but you might soon know her for growing the best Sungold tomatoes. We talk music, but we get into gardening and farming soon after.  Jami owns Fretless Farm.  She is raising high value crops and is selling to a couple of restaurants and grocery stores around the Spearfish area.  She talks about the troubles and the rewards from running an operation like this, and I can attest that what she has going on is really incredible.   If you want to find out more about Jami and Fretless Farm go to: https://www.facebook.com/theFretlessFarmer/ https://www.facebook.com/Jami-Lynn-120770331297446/ http://www.jamilynnmusic.com  

Hybrid vs. Heirloom When deciding between different hybrid and heirloom varieties to plant you should really weight out the benefits and flavor profiles that both varieties have to offer. More importantly, differentiate and decide which type of variety you prefer to plant in your personal garden. One major advantage that heirlooms have is they are open-pollinated meaning that the pollen is carried naturally through wind or pollinators. While hybrid varieties are hybridized meaning they have to be pollinated by human intervention to carry out the characteristics in the plant. Taste Testing Hybrid Tomato Varieties On last week's show, Greg had the opportunity to taste test some heirloom tomato varieties and rank them based on most productive flavors. The guys were both unsurprised that Sun Gold came out on top with the most flavor profile out of all the varieties tested. This week Travis is taste testing three different determinant hybrid tomato varieties. When discussing these varieties, Travis explains that Bella Rosa and Brickyard tend to be hardier than the Mountain Glory in his garden that is surrounded by commercial farming. According to Greg, the Mountain Glory does better in the northern cooler climates where the disease pressures are not as high like it is in the southern climates. The guys recommend testing out all these varieties to see which one works best for you because it is all based on climate temperatures and disease pressures in the area that you live in. The first tomato that Travis taste tested is the Brickyard which he says to be more acidic in flavor and compared it to a store-bought tomato. The Bella Rosa was next in the taste test which came out less acidic and more of a fruity flavor than the Brickyard. The last tomato, Travis tries is the Mountain Glory. He describes it has being less complex and plainer than the first two he tasted. Overall, the Bella Rosa came out on top with the taste testing with Brickyard and Mountain Glory close behind it. Show and Tell Segment On the show and tell segment, the guys discuss everything that is popping up and blooming in the garden. Greg has some succession planting sunflowers from his garden. With hardly any tend to them at all, his ProCut Orange sunflowers bloomed to the perfect size and left him very impressed. For easy and quick planting these ProCut sunflower varieties work like a dream in our garden seeder. Travis has some Ageratum Blue Horizon cut flowers to show off from his garden. This is his first time growing this variety and the native bees have been all over this type of cut flower variety. Travis has experienced the best pepper crop in several years. He has a Merlot Purple Bell Pepper that has great flavor and yields. However, the Bayonet is the leading bell pepper when it comes to maximum production. Viewer Questions Segment On the question and answer segment this week, the guys answer questions about their planting schedule and can you still plant sunflowers in Ohio. To keep track of what Greg and Travis have going on in the garden it is best to watch all our YouTube videos when they come out. This will help you know what to plant and when to harvest crops in the garden if you live in the same growing zone (8a). However, they recommend getting a garden planner which is helpful for any growing zone that offers plant and row spacing as well. Greg says depending on what part of Ohio you live in if you get the ProCut Sunflowers in the garden before August 1st you should be in good shape. Product of the Week Tomato Varieties https://www.youtube.com/watch?v=eT1YnooLf8c

Hybrid vs. Heirloom When deciding between different hybrid and heirloom varieties to plant you should really weight out the benefits and flavor profiles that both varieties have to offer. More importantly, differentiate and decide which type of variety you prefer to plant in your personal garden. One major advantage that heirlooms have is they are open-pollinated meaning that the pollen is carried naturally through wind or pollinators. While hybrid varieties are hybridized meaning they have to be pollinated by human intervention to carry out the characteristics in the plant. Taste Testing Hybrid Tomato Varieties On last week's show, Greg had the opportunity to taste test some heirloom tomato varieties and rank them based on most productive flavors. The guys were both unsurprised that Sun Gold came out on top with the most flavor profile out of all the varieties tested. This week Travis is taste testing three different determinant hybrid tomato varieties. When discussing these varieties, Travis explains that Bella Rosa and Brickyard tend to be hardier than the Mountain Glory in his garden that is surrounded by commercial farming. According to Greg, the Mountain Glory does better in the northern cooler climates where the disease pressures are not as high like it is in the southern climates. The guys recommend testing out all these varieties to see which one works best for you because it is all based on climate temperatures and disease pressures in the area that you live in. The first tomato that Travis taste tested is the Brickyard which he says to be more acidic in flavor and compared it to a store-bought tomato. The Bella Rosa was next in the taste test which came out less acidic and more of a fruity flavor than the Brickyard. The last tomato, Travis tries is the Mountain Glory. He describes it has being less complex and plainer than the first two he tasted. Overall, the Bella Rosa came out on top with the taste testing with Brickyard and Mountain Glory close behind it. Show and Tell Segment On the show and tell segment, the guys discuss everything that is popping up and blooming in the garden. Greg has some succession planting sunflowers from his garden. With hardly any tend to them at all, his ProCut Orange sunflowers bloomed to the perfect size and left him very impressed. For easy and quick planting these ProCut sunflower varieties work like a dream in our garden seeder. Travis has some Ageratum Blue Horizon cut flowers to show off from his garden. This is his first time growing this variety and the native bees have been all over this type of cut flower variety. Travis has experienced the best pepper crop in several years. He has a Merlot Purple Bell Pepper that has great flavor and yields. However, the Bayonet is the leading bell pepper when it comes to maximum production. Viewer Questions Segment On the question and answer segment this week, the guys answer questions about their planting schedule and can you still plant sunflowers in Ohio. To keep track of what Greg and Travis have going on in the garden it is best to watch all our YouTube videos when they come out. This will help you know what to plant and when to harvest crops in the garden if you live in the same growing zone (8a). However, they recommend getting a garden planner which is helpful for any growing zone that offers plant and row spacing as well. Greg says depending on what part of Ohio you live in if you get the ProCut Sunflowers in the garden before August 1st you should be in good shape. Product of the Week Tomato Varieties https://www.youtube.com/watch?v=eT1YnooLf8c

Indeterminate/Heirloom Tomatoes Tomatoes are always a favorite and popular crop to grow in the garden. Whether they are heirloom/hybrid or determinate/indeterminate they all offer many different growing characteristics and flavors. The guys like to transplant their tomatoes in seed starting trays. Indeterminate tomato varieties are known to continue growing and producing all throughout the growing season. The heirloom varieties are described as your older varieties that have the same characteristics that have been passed down from generation to generation. These indeterminate tomatoes can be both heirloom and hybrid. Taste Testing Tomatoes On this week's show, Greg does a little taste testing and rates several different indeterminate tomatoes. To start off the taste testing the guys begin with the goldish/orange, Jubilee tomato which is an heirloom variety. The second variety he tries is the open-pollinated, Amish Paste variety. This is a great variety for canning and preserving after harvest. Another heirloom variety that Greg tried was the Mortgage Lifter tomato. The fourth taste test was an extremely flavorable hybrid variety, Sun Gold. The next variety is the Cherokee Purple that is an old heirloom that originated back to the Cherokee Native Americans in Tennessee. To finish up the taste testing, Travis has a little surprise for Greg. Overall, Greg ranked the Sun Gold as being the best tomato out of these different indeterminate varieties. The Sun Gold offers the best citrusy flavor out of any other tomato variety. According to Greg his least favorite one was the Mortgage Lifter variety. The guys both agree that this variety grows really nice size tomatoes, but they do not offer a lot of flavor. Show and Tell Segment On the show and tell segment, Travis has some ProCut sunflowers that he harvested. These beautiful sunflower mixes were the Lemon, Orange, Red Lemon Bicolor, and Plum. Greg talks about planting some more sunflowers with the garden seeder. They guys also taste test a Beaver Dam Hot Pepper that is more sweet than hot. They agree that it has more of a sweet heat or citrusy heat, but not hot at all. Greg has some productive Blue Bayou and Cherokee Tan pumpkins growing in the garden. They guys talk about one thing in the garden that has left them pleasantly surprised thus far in the growing season. Travis recently added bees to his garden and he has been surprised at how much more squash and zucchini production he is getting since adding these pollinators. Greg is surprised at how well his Brickyard tomatoes are doing this growing season. The guys also mention a little bit about Silage Tarps which is a new product that will be on the website soon. Greg is currently doing a trial with one in his garden right now. Silage Tarps are a great companion to the cover crop system in your vegetable garden. Viewer Questions Segment On the question and answer segment this week, the guys answer questions about the difference in bean varieties, pickled okra recipes, and what seasoning do they like to put on their potatoes. Travis says that whenever they discuss bean varieties they mainly talk about pole beans and bush beans. When talking about pole beans they should be grown on a trellis because they grow vertically and they work best in smaller garden areas. Greg likes to use the "Pickled Pantry" book to get some of his pickled okra recipes. The guys mention that the seasoning they love to use so much is called Cavender's Greek Seasoning. They like to use it to season many different vegetables in the garden and you should definitely try it out if you can get your hands on some. Product of the Week Hortonova Trellis Netting https://www.youtube.com/watch?v=l6i1riyyQ-4&t=1290s

Indeterminate/Heirloom Tomatoes Tomatoes are always a favorite and popular crop to grow in the garden. Whether they are heirloom/hybrid or determinate/indeterminate they all offer many different growing characteristics and flavors. The guys like to transplant their tomatoes in seed starting trays. Indeterminate tomato varieties are known to continue growing and producing all throughout the growing season. The heirloom varieties are described as your older varieties that have the same characteristics that have been passed down from generation to generation. These indeterminate tomatoes can be both heirloom and hybrid. Taste Testing Tomatoes On this week's show, Greg does a little taste testing and rates several different indeterminate tomatoes. To start off the taste testing the guys begin with the goldish/orange, Jubilee tomato which is an heirloom variety. The second variety he tries is the open-pollinated, Amish Paste variety. This is a great variety for canning and preserving after harvest. Another heirloom variety that Greg tried was the Mortgage Lifter tomato. The fourth taste test was an extremely flavorable hybrid variety, Sun Gold. The next variety is the Cherokee Purple that is an old heirloom that originated back to the Cherokee Native Americans in Tennessee. To finish up the taste testing, Travis has a little surprise for Greg. Overall, Greg ranked the Sun Gold as being the best tomato out of these different indeterminate varieties. The Sun Gold offers the best citrusy flavor out of any other tomato variety. According to Greg his least favorite one was the Mortgage Lifter variety. The guys both agree that this variety grows really nice size tomatoes, but they do not offer a lot of flavor. Show and Tell Segment On the show and tell segment, Travis has some ProCut sunflowers that he harvested. These beautiful sunflower mixes were the Lemon, Orange, Red Lemon Bicolor, and Plum. Greg talks about planting some more sunflowers with the garden seeder. They guys also taste test a Beaver Dam Hot Pepper that is more sweet than hot. They agree that it has more of a sweet heat or citrusy heat, but not hot at all. Greg has some productive Blue Bayou and Cherokee Tan pumpkins growing in the garden. They guys talk about one thing in the garden that has left them pleasantly surprised thus far in the growing season. Travis recently added bees to his garden and he has been surprised at how much more squash and zucchini production he is getting since adding these pollinators. Greg is surprised at how well his Brickyard tomatoes are doing this growing season. The guys also mention a little bit about Silage Tarps which is a new product that will be on the website soon. Greg is currently doing a trial with one in his garden right now. Silage Tarps are a great companion to the cover crop system in your vegetable garden. Viewer Questions Segment On the question and answer segment this week, the guys answer questions about the difference in bean varieties, pickled okra recipes, and what seasoning do they like to put on their potatoes. Travis says that whenever they discuss bean varieties they mainly talk about pole beans and bush beans. When talking about pole beans they should be grown on a trellis because they grow vertically and they work best in smaller garden areas. Greg likes to use the "Pickled Pantry" book to get some of his pickled okra recipes. The guys mention that the seasoning they love to use so much is called Cavender's Greek Seasoning. They like to use it to season many different vegetables in the garden and you should definitely try it out if you can get your hands on some. Product of the Week Hortonova Trellis Netting https://www.youtube.com/watch?v=l6i1riyyQ-4&t=1290s

Storing Vegetable Gardens There are many ways to store your vegetable crops once they're harvested from the vegetable garden. Whether you store them in the barn or under the carport, creating a storage area for your vegetable crops is important. Aspects like good airflow, shade, and temperature should be considered to keep your crops stored for their maximal lifespan. Dry vs. Cold Storage Dry: When it comes to storing crops like onions, garlic, shallots, winter squash, Irish and sweet potatoes, you want to make sure they are in an area that has good airflow and that is shaded and dry. Here in the South, most people have pole barns which are open-air, covered barns. For these areas, many people build a storage rack with hardware cloth or chicken wire to place their dry storage vegetables. Cold: Other vegetable crops should be stored in a cool environment to preserve their longevity. These would include crops like greens, lettuce, squash, cucumbers, peppers, okra and many others. In addition to having a cooler temperature, airflow is also important. Travis prefers to use plastic produce bags, much like you would find at the grocery store, to store his cool-storage crops. He places the vegetables in the bag, ties a knot in the top and pokes a few holes in the top for airflow. This creates a similar environment to a plastic clam shell, which is also great for storing cold vegetables. Greg explains that it's best to not wash vegetables until they are ready to be prepared or consumed. This will decrease the risk of introducing bacteria and spoilage. He also suggests washing squash and cucumbers in a dilution of baking soda as this will help to preserve them longer. Once washed with the baking soda solution, allow them to air dry and then place in cold storage. If allowed to dry, many vegetables like carrots, squash and cucumbers will store for up to two weeks in the fridge. Tomatoes are a crop that doesn't fall into either of the above categories. When storing tomatoes, the guys like to pick them during the pink stage. They will then lay the fruits on a towel-covered table under the carport. It is important to lay them in a single layer to prevent spoilage. The carport will provide shade and keep them shaded from direct sunlight, but will not provide a drastic temperature change while they continue to ripen. As soon as they ripen, they will take them inside and lay them on a table in the cooler, indoor climate. The ideal temperature for tomatoes is 60 degrees, so take them inside where it is 68-70 degrees. Here they will store nicely and be ready to eat. Show and Tell Segment On the show and tell segment, the guys discuss how they have both been experiencing perfect gardening weather recently. As a result, all the crops in the garden have been growing nicely. Greg has some indeterminate Sun Gold tomatoes that have been really productive this year. Initially these fruits will be green on the vine, but they will quickly turn yellow to orange. They like to harvest them at the yellow to orange stage as that seems to provide the peak flavor. Travis has dug all of his potatoes except his German butterballs, which have a couple more weeks before harvesting. This is Greg's first year growing shallots and he is growing three different varieties. His favorite variety that he grew is the Banana shallot. Greg prefers to use shallots for cooking instead of eating them raw like his he does with onions. Viewer Questions Segment On the question and answer segment, the guys answer questions about drip irrigation filter setups, watermelon fertilization and nutgrass problems. Travis suggests using a separate filter/regulator setup for each subplot in the vegetable garden. This is much easier than trying to move the filter/regulator setup each time you water a different plot. Greg explains that watermelons require about 120 units of nitrogen, phosphorus, and potassium per acre. Watermelons need a well-balanced fertilizer to help with de...

Storing Vegetable Gardens There are many ways to store your vegetable crops once they're harvested from the vegetable garden. Whether you store them in the barn or under the carport, creating a storage area for your vegetable crops is important. Aspects like good airflow, shade, and temperature should be considered to keep your crops stored for their maximal lifespan. Dry vs. Cold Storage Dry: When it comes to storing crops like onions, garlic, shallots, winter squash, Irish and sweet potatoes, you want to make sure they are in an area that has good airflow and that is shaded and dry. Here in the South, most people have pole barns which are open-air, covered barns. For these areas, many people build a storage rack with hardware cloth or chicken wire to place their dry storage vegetables. Cold: Other vegetable crops should be stored in a cool environment to preserve their longevity. These would include crops like greens, lettuce, squash, cucumbers, peppers, okra and many others. In addition to having a cooler temperature, airflow is also important. Travis prefers to use plastic produce bags, much like you would find at the grocery store, to store his cool-storage crops. He places the vegetables in the bag, ties a knot in the top and pokes a few holes in the top for airflow. This creates a similar environment to a plastic clam shell, which is also great for storing cold vegetables. Greg explains that it's best to not wash vegetables until they are ready to be prepared or consumed. This will decrease the risk of introducing bacteria and spoilage. He also suggests washing squash and cucumbers in a dilution of baking soda as this will help to preserve them longer. Once washed with the baking soda solution, allow them to air dry and then place in cold storage. If allowed to dry, many vegetables like carrots, squash and cucumbers will store for up to two weeks in the fridge. Tomatoes are a crop that doesn't fall into either of the above categories. When storing tomatoes, the guys like to pick them during the pink stage. They will then lay the fruits on a towel-covered table under the carport. It is important to lay them in a single layer to prevent spoilage. The carport will provide shade and keep them shaded from direct sunlight, but will not provide a drastic temperature change while they continue to ripen. As soon as they ripen, they will take them inside and lay them on a table in the cooler, indoor climate. The ideal temperature for tomatoes is 60 degrees, so take them inside where it is 68-70 degrees. Here they will store nicely and be ready to eat. Show and Tell Segment On the show and tell segment, the guys discuss how they have both been experiencing perfect gardening weather recently. As a result, all the crops in the garden have been growing nicely. Greg has some indeterminate Sun Gold tomatoes that have been really productive this year. Initially these fruits will be green on the vine, but they will quickly turn yellow to orange. They like to harvest them at the yellow to orange stage as that seems to provide the peak flavor. Travis has dug all of his potatoes except his German butterballs, which have a couple more weeks before harvesting. This is Greg's first year growing shallots and he is growing three different varieties. His favorite variety that he grew is the Banana shallot. Greg prefers to use shallots for cooking instead of eating them raw like his he does with onions. Viewer Questions Segment On the question and answer segment, the guys answer questions about drip irrigation filter setups, watermelon fertilization and nutgrass problems. Travis suggests using a separate filter/regulator setup for each subplot in the vegetable garden. This is much easier than trying to move the filter/regulator setup each time you water a different plot. Greg explains that watermelons require about 120 units of nitrogen, phosphorus, and potassium per acre. Watermelons need a well-balanced fertilizer to help with de...

Pepper Varieties You Should Be Growing On this week’s episode, Greg and Travis discuss techniques for growing peppers and pepper varieties to plant in the vegetable garden. Pepper seed germination can take a while and will require some patience. Some varieties will take up to 2 weeks for germination. Hot pepper varieties usually take longer to germinate than sweet pepper varieties. Pepper transplants grow well in our heavy-duty seed starting trays when placed on a heated germination mat. Because pepper seedlings can be quite fragile, we recommend replanting them in 4" pots before transplanting into the ground. This will allow the stem to become stronger and more durable. Large pepper plants will need some form of support to keep them upright and keep fruits off the ground. For just a few plants, we recommend using our smaller Tomato Cages. For many plants or an entire row of peppers, the Florida Weave trellising technique works great. You can use cotton twine or commercial-grade, poly twine for this technique. Our current pepper varieties include Bayonet Bell Pepper, Gold Rush Banana Pepper, Tiburon Poblano Pepper, Beaver Dam Hot Pepper, and many others. Bayonet Bell Pepper is a hybrid variety that produces blocky, consistently-sized fruits. The Tiburon Poblano Pepper and Beaver Dam Hot Pepper, although not very hot at all, are some of our favorites for grilling and stuffing. Show and Tell Segment On the show and tell segment, the guys talk about green onions or spring onions. Greg has some green onions from his garden that are just starting the bulbing process. At this stage, it is important to provide the onion plants with plenty of water, but not to fertilize them anymore. Once the vegetative stage has ended, the plants will require no more fertilizer and just need ample amounts of water to produce large, sweet onions. Travis shows some of the hybrid varieties that he transplanted such as the Bella Rosa, Mountain Glory, Brickyard, and Sun Gold tomatoes. The guys had pretty good germination on the Bella Rosas and Sun Gold varieties. However, the rats got into the Mountain Glory and Brickyard this year and did not have great success with the germination on those varieties.  They guys show the difference between transplanting tomatoes versus peppers. They transplanted both the tomatoes and peppers at the same time, but the tomatoes are ready to go in the ground and the peppers are not. The peppers are just now popping up in the seed trays because they take longer to germinate than the tomatoes. Viewer Questions Segment On the question and answer segment, the guys answer questions about heat-tolerant lettuce varieties and storing seed potatoes that have been cut. Cherokee and Muir lettuce are varieties that have been highly acclaimed by many market farmers and are known to be very heat-resistant. We hope to carry both of these varieties in the near future in pelleted form. Travis says that he does not put lettuce on a seed mat because it germinates fine in the greenhouse during the winter without a seed mat. Greg says when cutting seed potatoes up, he simply puts them in a bucket and leaves them in a dry, cool place. They could be spread on a table or other surface, but we haven't found that to be necessary. Sometimes Travis will dump his into another bucket every other day so they don't get too much moisture at the bottom of the bucket and that will allow them to be equally distributed. Although, not really sure if it truly works it may just be all in Travis's head. Tool of the Week Bayonet Bell Pepper https://www.youtube.com/watch?v=_LQtg9_YNl4

Pepper Varieties You Should Be Growing On this week’s episode, Greg and Travis discuss techniques for growing peppers and pepper varieties to plant in the vegetable garden. Pepper seed germination can take a while and will require some patience. Some varieties will take up to 2 weeks for germination. Hot pepper varieties usually take longer to germinate than sweet pepper varieties. Pepper transplants grow well in our heavy-duty seed starting trays when placed on a heated germination mat. Because pepper seedlings can be quite fragile, we recommend replanting them in 4" pots before transplanting into the ground. This will allow the stem to become stronger and more durable. Large pepper plants will need some form of support to keep them upright and keep fruits off the ground. For just a few plants, we recommend using our smaller Tomato Cages. For many plants or an entire row of peppers, the Florida Weave trellising technique works great. You can use cotton twine or commercial-grade, poly twine for this technique. Our current pepper varieties include Bayonet Bell Pepper, Gold Rush Banana Pepper, Tiburon Poblano Pepper, Beaver Dam Hot Pepper, and many others. Bayonet Bell Pepper is a hybrid variety that produces blocky, consistently-sized fruits. The Tiburon Poblano Pepper and Beaver Dam Hot Pepper, although not very hot at all, are some of our favorites for grilling and stuffing. Show and Tell Segment On the show and tell segment, the guys talk about green onions or spring onions. Greg has some green onions from his garden that are just starting the bulbing process. At this stage, it is important to provide the onion plants with plenty of water, but not to fertilize them anymore. Once the vegetative stage has ended, the plants will require no more fertilizer and just need ample amounts of water to produce large, sweet onions. Travis shows some of the hybrid varieties that he transplanted such as the Bella Rosa, Mountain Glory, Brickyard, and Sun Gold tomatoes. The guys had pretty good germination on the Bella Rosas and Sun Gold varieties. However, the rats got into the Mountain Glory and Brickyard this year and did not have great success with the germination on those varieties.  They guys show the difference between transplanting tomatoes versus peppers. They transplanted both the tomatoes and peppers at the same time, but the tomatoes are ready to go in the ground and the peppers are not. The peppers are just now popping up in the seed trays because they take longer to germinate than the tomatoes. Viewer Questions Segment On the question and answer segment, the guys answer questions about heat-tolerant lettuce varieties and storing seed potatoes that have been cut. Cherokee and Muir lettuce are varieties that have been highly acclaimed by many market farmers and are known to be very heat-resistant. We hope to carry both of these varieties in the near future in pelleted form. Travis says that he does not put lettuce on a seed mat because it germinates fine in the greenhouse during the winter without a seed mat. Greg says when cutting seed potatoes up, he simply puts them in a bucket and leaves them in a dry, cool place. They could be spread on a table or other surface, but we haven't found that to be necessary. Sometimes Travis will dump his into another bucket every other day so they don't get too much moisture at the bottom of the bucket and that will allow them to be equally distributed. Although, not really sure if it truly works it may just be all in Travis's head. Tool of the Week Bayonet Bell Pepper https://www.youtube.com/watch?v=_LQtg9_YNl4

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The Berkeley Bowl CookbookRecipes Inspired By The Extraordinary Produce Of California's Most Iconic MarketBy Laura McLively Suzy Chase: Welcome to the Cookery by the Book Podcast, with me, Suzy Chase.Laura: I'm Laura McLively, and my new cookbook is the Berkeley Bowl Cookbook.Suzy Chase: Epicurious just named the Berkeley Bowl Cookbook one of the it cookbooks for Spring 2018. Tell us about Berkeley Bowl and the owners.Laura: So, Berkeley Bowl is a family-run market. They, Glenn and Diane Yasuda are the owners, and they opened up shop in a former bowling alley back in 1977, so a lot of people think that the store is called Berkeley Bowl because of the bowl alluding to some sort of edible culinary adventure, but it's actually named after the bowling alley, and so they opened up shop there back in 1977 because they used to live behind that location, and Glenn and Diane spent some time living in Japan, and that arrangement really reminded them of how shops were set up in there in Japan, where people had their store front and they lived behind it, and so, they bought the property, turned it into a grocery store that was mainly produce, and from there it evolved into what is now 40 years later a very big grocery store with over 600 employees.Suzy Chase: I found it really interesting that local farmers asked Berkeley Bowl what they should plant.Laura: Yeah, I do too. I think that that's the unique aspect of Berkeley Bowl, and that because it's still a family-run market, they're able to work directly with farmers and local growers to source and ask them to produce items that they want to have in their grocery store, that large grocery franchises can't really do that because they have to provide such huge quantities and take them to a centralized warehouse and distribute them to all the locations. They can't really work with a small farmer to produce some niche item, and so it's a really nice arrangement because in that way, Berkeley Bowl can ask a small farm to produce, for instance, food at hand, knowing that they have a huge customer base that wants that item, and then the small farmer has a guaranteed market for that item. They're not taking that huge risk of growing something that's maybe a little bit wacky or unknown to most people and risking no one buying it.Suzy Chase: The LA Times has called Berkeley Bowl one of the nation's most renowned retailers of exotic fruits and vegetables. Describe the first time you saw an African Horned melon at Berkeley Bowl, and what is it?Laura: So, that's a great question. If you have my book, it's right on the cover because it's such a unique item. It's on the back side, and it's a neon orange orb that is covered in darker orange spikes, and when you cut into it, it literally oozes this lime green juice and all these seeds, and it seriously looks like some sort of spiky hand grenade or a weapon from outer space, and in fact, the first time I saw it was featured on a Star Trek episode, where aliens in outer space are eating this fruit, and it's actually an African Horned melon. It's not something that they CGI'ed or created for the show. I think it's really interesting that it's ...Suzy Chase: That's funny.Laura: it's on Star Trek, but my first time seeing it in the store was I had moved here from Sonoma county. I moved to Berkeley to go to college, and I had heard about Berkeley Bowl, and I immediately went there because I wanted to check it out for myself, and I was, of course, struck by the variety they had. Even though I'd heard about it, I just couldn't believe what I was seeing. They had so many amazing fruits and vegetables that I'd never seen before, and I think, by far, the most extreme one is the African Horned melon, and I picked it up. I looked at it. There happened to be one that was cut in half, and I smelled it, and it just, it was kind of intoxicating. It smells like lime and banana and melon and cucumber all mixed together, but something in me didn't feel like I could take it home and eat it. It was almost like all these unusual fruits and vegetables that weren't part of my culture, I almost felt like I didn't have permission to take them home and cook with them, like they weren't mine. And it wasn't until years later, after an experience of living in Spain and having a cooking club there, where we were basically just challenging ourselves each week to cook with something we'd never cooked with before, it wasn't until coming back from there that I was really yearning to continue that spirit of adventurous cooking, that when I went back to Berkeley Bowl for the first time, and I saw these fruits and vegetables in that new context, I was like, well, hey, why aren't I doing this now? Why don't I continue that spirit of adventurous cooking from my own home? And so that's when I picked it up, brought it home, and played around with it and had so much fun developing recipes for it that I decided to start a blog where I would chronicle my adventures with doing that with each and every item in the store I could find.Suzy Chase: Yeah, before we talk about your blog, you have a line in your book that says, "Foods unfamiliar to me are as much a part of someone else's everyday diet as tomatoes are to my family."Laura: Exactly. Yeah, and so that fruit, every fruit and vegetable in my book is normal to someone, right?Suzy Chase: Yeah.Laura: And for good reason, so these things are really amazing, and they may be popular in other cultures, other countries, but even within the United States, other regions, and once you get over that fact of, once you realize that fact that these things are normal to someone, it kind of [inaudible 00:06:18] some of the intimidation in working with these fruits and vegetables because maybe at first glance they look like, oh, well I've never seen that before. I wouldn't possibly know what to do with it, but someone somewhere is cooking with that, otherwise it wouldn't be in the store, and it's probably for a very good reason.Suzy Chase: That's a really good thing to remember.Laura: Yeah, I think so.Suzy Chase: So, you chronicled your journey cooking with the market's ingredients on your blog called My Berkeley Bowl. Tell us about your blog.Laura: So, my blog was really just a personal challenge. It was a ... where I just chronicling my own personal challenge. Like I said, once I brought my first exotic or unfamiliar food home and had so much fun developing a recipe for it, I sort of just challenged myself to make my way through all the unfamiliar fruits and vegetables at Berkeley Bowl, and I thought, why don't I chronicle this adventure because there's bound to be some interesting discoveries and mishaps, which there were, and it could be some fun, and so I really was just writing for myself, and I was surprised that when I posted my first entry, it's kind of crazy how the internet works. I don't know how someone found it, but within a minute, I had a like, and I was kind of like what? How did someone find it? It's been ... At that point, I didn't even know how to tag my posts in a way that they were searchable. It was really just so fun, and so I was surprised to see it kind of grow, and people starting to comment and saying they really liked the concept, and even on Wordpress you can see in which countries people are reading your blog, and so really quickly, there were people all over the world reading it, and I don't know if it's maybe because they were excited to see maybe something that they grew up eating being featured on a blog, but it was really neat to see that it was being appreciated outside of the Berkeley area, and so I did that for ... Let's see. I started it in spring of 2015, and it was that December of the same year that Parallax Press approached me about turning it into a cookbook, and it just seemed like a great idea because it was such a finite project with a very specific aim of cooking with unfamiliar fruits and vegetables, and it just really seemed like it would work as a cookbook because part of what I wanted of this is to see, to really shine the spotlight on these fruits and vegetables, and so to have a beautiful, almost coffee table-like book with luscious photos by Erin Scott, that really capture how beautiful these fruits and vegetables are, is sort of a dream come true for me.Suzy Chase: In the book, the recipes are organized by type and ingredient. Talk a little bit about that.Laura: So, I didn't go the traditional route of organizing it by courses because this is really an ingredient-driven book. That's how my process was for developing the recipes, and so that's how the cookbook is laid out, so what I mean by that is I literally would walk into the store not knowing what I would find that day because it's different every day, based on what's in season, and I would pick up something new and bring it home, and after trying that one item in a jillion different ways, I would develop a recipe for it, and so it makes sense to me to organize the book in a way that really honors the fruit or vegetable itself rather than organize it by course because that's not how I developed the recipes. And in addition, I think it's really, it's kind of a poetic way to think about these things, but in a chapter, that if you want to delve into a chapter, you're working with spores and succulents, or you can work with flowers, seeds, and pods, and so I think it's a kind of poetic way to think about these things and just to treat them as the superstars or as the hero of the dish, rather than as an ingredient in a breakfast or in a dessert or in a dinner.Suzy Chase: You have a whole chapter dedicated to stems. What exactly are stems?Laura: Stems are basically anything that would be the stalk or the stem of a plant, and so, some examples in the book are things like Bạc Hà, which is the stem of the Elephant Ear plant, so it's a really spongy stem that once you cook it, it's like a sponge. It literally soaks up the broth, so it's really commonly used in, for instance, hot and sour soup type dishes, and I use it in a Spanish-style garlic soup. Other stems that maybe don't even look like stems are, like one that surprises people who are familiar with it is kohlrabi. The kohlrabi is, people think it's the bulb of the plant or the tuber, but it's actually a stem that's kind of in a round shape, so that one is, that's the kind of surprising one in that chapter. And then I have things like white asparagus and lemongrass, which is in a lemongrass coconut ice cream, [inaudible 00:11:44], cardoons, rhubarb, so all different colors and shapes and sizes that when you weigh them out, and if you have the book, you can see them laid out in the spread, and it's like art. It's these beautiful different shapes and sizes and colors.Suzy Chase: When I go to an ethnic market that has exotic produce, I'm so intimidated by the fruits or vegetables that I can't identify. What advice would you give someone like me, who's daunted by the unknown?Laura: Have some fun. There's no harm in making mistakes, and there's really, you really can't make mistakes first of all, but if you take it home and you try using it in a way that you don't like, no harm, no foul. You can just try again, but I think I would say that you would quickly find that the fun of doing it outweighs the fear of the unknown, and there's also of a lot of resources available to you. One thing I would say is if you're at a market and you're looking at something you're considering cooking at home, but you're not sure what to do with it, just stick around and wait because someone is bound to come up and reach for it, and it's a great way to interact and to share between cultures because you can ask the person, hey, what are you doing with that? And that's what I often did at the store, is I would sit around and wait for someone to reach for the burdock root, and I'd ask them, what do you do with that? Also, the staff at those places are usually very knowledgeable, and so you can ask them questions, and if they don't know, someone else might know, and they'll go grab them, so that happened a lot at Berkeley Bowl, where the staff is diverse with the community and is diverse with the offerings at the market, and so I was always able to get an answer from them. And then, of course, most of us have iPhones or smart phones, and so you can look it up. There's some great resources out there. You can find a lot of them on my blog, My Berkeley Bowl, but also Specialty Produce is a great website that has a lot of information on specialty produce as well.Suzy Chase: Yeah, I took the book with me to Chinatown because there's a bit of a language barrier, and that helped a lot, getting the produce that I needed to make some of these recipes.Laura: Oh, good. Yeah, I was hoping ... I'm hoping this book can sort of be a companion because of the nature of the items in it, a lot of times they have a short season or you have to go to a specific market to find them, and so my idea is that you just pack this up and take it there because you don't really know what you're going to find until you get there, so it's better to go see what's there, and then maybe look it up, and in the back there's a key, where all of the produce is pictured with numbers, and you can look up the name of it so that you can easily find it and identify it and make sure you're picking up the right thing.Suzy Chase: As a food explorer, and I love that title, how did you determine how to cook a mysterious fruit or vegetable? Walk us through how you developed these recipes in the book.Laura: Generally, once I got the item home, I started a process of what I call playing around with it, so generally I would try it raw to see what it tastes like in its pure form and really identify its flavor, and if it's something that needs to be cooked, I would usually cook it a couple different ways, and not necessarily the most, the way that it's most commonly used in that culture. So, I wanted to see if there were other ways to bring out its structure and flavor, so I'd broil it or braise it or roast it, grate it. I'd try as many ways as I could to see how I liked it the best, and then once I identified the way in which it, the way which truly honored its texture and its flavor, I was usually inspired by that point to incorporate some other flavors, so for instance, something like a green papaya, when I tried that on its own, it's really bright and acidic, and I knew I wanted to have it in a gazpacho because gazpacho should be very bright and acidic. So, from there, I fiddled around with what I wanted in the gazpacho. I threw in some avocado for creaminess and some cucumbers and limes and ultimately tried and tried and adjust and adjust until it's to the point where it can be tested, and then I would send it to a huge team of friends and recipe testers, I think there's about 35 of them all over the world, and someone would try it at least three times, and we would adjust it from there.Suzy Chase: So, I made a few things out of this cookbook. First was the pickled kumquats on page 197. The flavor was definitely different. I expected the kumquats to be very sweet.Laura: Yeah, I think a lot of people expect oranges but they're not ...Suzy Chase: Yes.Laura: ... as many oranges.Suzy Chase: Exactly.Laura: Exactly. So, I think what I love about pickled kumquats is that they're not sweet, and it's not supposed to be candied or like a fruit that you would eat on its own. It's really meant to brighten and add acid to pair it with, so I always had a jar of pickled kumquats in my fridge to throw in salads. It's really great to throw on a salad, or just something to make it more beautiful and acidic and tangy, and guests are always surprised because they sort of look like cherry tomatoes, but the Sun Gold tomatoes, so when they bite into them and instead they find this citrusy, pickly taste, they're always like, wow, what's that? And then they're also really great on a cheese plate because creamy cheeses like Brie or Camembert can really finish it from having a little touch of brightness and acid.Suzy Chase: Yeah, they were definitely tangy. I'm going to try them on a cheese plate.Laura: Yeah.Suzy Chase: I also made the purple cauliflower quesadilla with curry crema. Try saying that three times fast on page 73, and I cooked the cauliflower until it was super, super soft, and the curry cream was such a nice surprise with it.Laura: I'm so glad you liked it, and yeah, I'm glad you brought up that recipe because, actually, both the recipes you brought up. One thing that people have told me when I tell them that I have this cookbook is they say, "Oh, I'm not a good cook. I probably shouldn't cook anything out of your book," and I'm always surprised by that because just because ingredients are extraordinary and unique and sometimes look intimidating doesn't mean that the recipes are. I'm a home cook. I'm not a classically trained chef by any means ...Suzy Chase: Me, too.Laura: ... and I'm cooking for my family, right? So it's like these are things that I should cook, and purple cauliflower quesadillas is about as easy as it gets, so the things that are meant to be accessible and to take the intimidation out of these fruits and vegetables.Suzy Chase: And my 11 year old loved this quesadilla. It's really a great weeknight fast dinner.Laura: Good, I'm so glad that you're daughter liked it, too.Suzy Chase: He's a son, but that's okay.Laura: Oh, sorry. Yeah.Suzy Chase: So, I also made the starfruit almond torte on page 198, and I didn't have a springform pan, so it was rough getting it out, but it was really delicious, and I was surprised by how almondy, is that a word,? Almondy it was.Laura: Yeah, that ... This tart was inspired by Tarta de Santiago, which is the St. James cake that they serve in Santiago de Compostela, which is the end of the pilgrimage that you can do across northern Spain, and so when you arrive in this town, there's sort of cake in every window, and it's an almond based cake, and I've always loved it, and my mom used to make it when we were growing up, and it's really simple to make, too. It's kind of a foolproof dessert, and so when I saw the starfruit, I knew I wanted it to decorate the top of the cake, but rather than just laying it on there raw, I thought it would be really cool to bake it into the cake, so there's like a pineapple upside down cake and flip it over, and so there's a sort of a combination of those two things, and I think it comes out beautifully, and if you serve it to guests, they can be like, oh, my gosh, how did you cut the fruit in that beautiful shape, and they don't realize that it just comes that way.Suzy Chase: Yeah, it's really pretty. Last night, I made the broiled pomelo with cinnamon crème-fraiche on page 172. Now, what's the difference between a pomelo and a grapefruit?Laura: A pomelo is much larger, and it has a much thicker rind and pith, whereas grapefruit is obviously smaller and has a thinner rind. I also think pomelo is a bit sweeter. It's sweeter and it has less bitterness, so if you always wanted to like grapefruit, but you just can't get over the fact that it has that bitter taste, you should try pomelo, and the reason I like it in this preparation is because when you slice it in half and you broil it, there's more, the pith is bright white, and it just looks prettier than grapefruit. It has that nice contrast between the pith and the fruit, and it kind of caramelizes and burns a little bit on top, so I think it works really well in this recipe.Suzy Chase: Where can we find you on social media?Laura: So, my social media, my Twitter handle and my Instagram handle is @myberkeleybowl, and I have a Facebook page as well that's My Berkeley Bowl. My website, the blog is myberkeleybowl.com, and you can also me on my personal website lauramclively.com.Suzy Chase: With this cookbook as your handy guide, sourcing produce is fun. Thanks, Laura, for coming on Cookery By The Book podcast.Laura: Thank you so much, Suzy, for having me.Suzy Chase: Follow me on Instagram at CookerybytheBook. Twitter is IamSuzyChase, and download your kitchen mix tapes, Music To Cook By, on Spotify at CookerybytheBook, and as always, subscribe in Apple Podcasts.

For this episode, we sit down with Jarod Ottley of Sungold Farms. Jarod is a cultivator who has been growing in South Monterey County. Unfortunately with the new regulations his farm has been put at risk and may not be able to continue to operate from their current location. We ask Jarod what it is like to be faced with these issues and also what it's like to transition into this new cannabis world. 

Steph Gaylor founded Invincible Summer Farms in 2005 to grow and sell fresh produce, collaborate with chefs and the food community, and save rare seeds. She harvests 3,000 pounds of tomatoes alone (not to mention everything else) by herself while maintaining a seed bank with over 2,000 different varieties of tomatoes. Steph works to preserve the history and story of heirloom plants and is a steward for orphaned varieties and is one of the founding members of the Long Island Regional Seed Consortium and the Long Island Cheese Pumpkin Project. Host Jenna Liut talks with Steph about the importance of biodiversity in our food system, the inferiority of Sungold tomatoes, and why she wants the #ladyfarmer hashtag to die. Eating Matters is powered by Simplecast

Episode 83—March 27, 2017 The North Star, Polaris, has been guiding star for travelers for centuries. Host Jennifer Ellsworth offers an overview of this celestial compass point and explains how it won't be there forever. She also shares a poem about Sungold tomatoes from a man who doesn't write poetry anymore; and reads a story about Bets, our favorite waitress, and how she tries to locate a little magic in life. It's called "Playing At Witches."             '...“Are you really going?”             I nod. I had emailed a way out this morning: Hello, ladies. Looks like rain. Next weekend?             The responses came quick with no bites.             I don’t melt! See you at 6!             I love rain. Might be ten minutes late.             Rented movies for the girls already. 6:10 it is.             “Rugged women,” Steve says.             I nod again. “How do I look?”...'   Moon Astrology: New Milk Moon in Aries: Spring means begin. Sky clock, a sneaky trap, and a spring blizzard.

Gardener Kip Anderson and lifestyle co-host Sissy Biggers tour the Victory Garden's vegetable garden and dish on the most delicious tomato varieties and give tips on how to grow them: Tomato 'Isis Candy Cherry' Tomato 'Black Pearl' Tomato 'Snowberry' Tomato 'Sungold' Tomato 'Favorita'