UC Food Blog
To the rescue is a series of free, downloadable publications from the ANR Catalog. I've always noticed that these publications move to the top of our download charts each summer, so this year I decided to try one of the recipes.
This comes from the category, "What do I do with all of these peppers?" and is actually called Peppers: Safe Methods to Store, Preserve, and Enjoy. I had some dried apricots in the pantry, so I opted for the Apricot Pepper Jelly.
The ingredients are simple enough, dried apricots, peppers, apple cider vinegar, sugar and pectin.
A lot of people think making jam is complicated and requires special equipment. It's actually quite easy. If you can read and follow directions, and have good attention to keeping things clean, making preserves is a snap. The only piece of special equipment I have purchased for canning is a jar lifter. And of course you need the jars, lids and bands. Note that while the jars and bands can be used over and over, you cannot safely re-use the lids.
I wanted my jelly to have a little extra kick, so I substituted habanero for the jalapeño called for in the recipe.
When handling hot peppers, always wear rubber gloves!
After soaking the dried apricots in hot water, they are drained, then added with the peppers and the vinegar to a food processor.
This looks like it needs a couple more pulses.
Then into the saucepan it goes, along with the sugar and pectin as directed. The recipe calls for food coloring, but since that is only for appearance, I left it out.
Less than 10 minutes later, the mixture is ready to ladle into sterilized jars.
Purists probably would not call this a jelly, as it contains small bits of the apricots and peppers.
Once all the jars are filled and capped, into the waterbath they go. The recipe contains a chart of processing times based on altitude; mine is a short 10 minutes.
After the proper processing time, lift the jars out of the waterbath. Handle them carefully with the jar lifter, as they are very hot. After a few minutes out of the hot water, you will hear the ping! ping! ping! of success as the vacuum seal is made.
An initial taste test before processing revealed a piquant flavor, so I'm going to let the flavors settle in and mellow for a couple of weeks before use. I think it will taste great with goat cheese on crackers as an appetizer, or as a glaze on baked chicken.
Also in this series are similar publications for tomatoes, cantaloupe, strawberries, garlic, oranges and apples.
Rose Hayden-Smith, Ventura County Cooperative Extension director and U.S. historian is passionate about the power and possibilities inherent in gardening. She uses her extensive knowledge of homefront war efforts to help influence public policy in regards to local food systems.
Earlier this year Dr. Hayden-Smith gave a lecture, Victory Gardens: Join the Garden Revolution, at the San Diego Natural History Museum about this topic.
More about the lecture.
At no point in our lifetimes has the interest in gardening, urban agriculture, and local food systems been so intense. It’s coming from all fronts—economic need, challenges presented by climate change, community-development needs, health and nutrition, food security, reconnecting youth with land, changing understandings of how we use space in urban areas, and a growing desire of Americans for civic engagement and participatory democracy. The past has the ability to inform the present. Review historical case studies, learn about current national policies and models, and discover the future work needed to sustain the Victory Garden model as part of the overall local food movement. Also, learn about urban agriculture and how the local food-systems movement is addressing a wide range of challenges facing Americans today.
The presentation has been archived on our website. The presentation begins approximately six minutes into the video. In addition to the inspiring message, many sources for further reading and a way to connect to the movement are available towards the end.
The amount of attention and care that families spend on their chickens shows that chickens are a labor of love, much as any family pet. Every hen I visited on the Tour de Cluck had a name, and each owner assured me that their “girls” all have their own personalities. Some of the chicken coops were woodworking pieces of art.
Chicken stories are showing up in all types of mainstream media. Feature articles have appeared recently in The New Yorker (Susan Orlean’s home chickens), the New York Times (why Americans raise chickens; women in Berkeley who raise chickens); and a book review of raising chickens in the city), and in the CA&ES Outlook alumni magazine where I work at UC Davis – the College of Agricultural and Environmental Sciences (backyard chicken farming, page 10).
Chickens aren’t difficult to manage, but like raising any animal, the prospective chicken owner should know what he or she is taking on, and should be a responsible animal owner. While it may be fun to muse over the fancy breeds, or to salivate over the thought of fresh omelets each day, it’s important to learn about housing, nutrition, health, local ordinances (which may limit the number of hens and/or the ability to keep roosters), and other pertinent topics.
Where to get information?
- Bookstore shelves are awash with chicken-raising books. Check your local bookstore or online book source. There are even chicken-raising books in the “idiot’s” and “dummies” series (The Complete Idiot’s Guide to Raising Chickens; Raising Chickens for Dummies; and Building Chicken Coops for Dummies).
- Sunset magazine has a useful list of books on raising chickens
- Sunset magazine also has a free download on how to raise chickens
- Backyard Poultry is a popular bimonthly magazine with special topics each month (breeds, health, nutrition, etc.).
- Your local Cooperative Extension or 4-H office should be able to match you up with chicken-raising resources. Here are two University of California sites with information on raising chickens: UC Davis Poultry Page, and ANR publications.
Whatever your reason for raising chickens — and the reasons are many — do your homework first and make sure you get the proper supplies and the breeds that will give you years of pleasure . . . and fresh eggs.
A traditional crop is getting a modern makeover – and UC Davis is cultivating its growth in California.
The UC Davis Olive Center last month hosted a symposium on super-high-density olive production – a relatively new practice that has fueled the expansion of California’s olive oil industry. The production system, developed in Spain, reached the Golden State in 1999 and has taken off in the past five years. California accounts for almost all domestic olive oil production – now 850,000 gallons a year – and is poised to become a global player.
“California could within the next 10 years rank among the top 10 olive oil producers in the world,” said Dan Flynn, executive director of the UC Davis Olive Center.
Traditionally, olives have been planted at about 100 trees per acre and harvested by hand. Super-high-density olives are planted at more than 500 trees per acre and harvested by machine. The method lowers harvesting costs and speeds the turnaround from orchard to mill, a key to freshness and flavor. More than 100 growers attended the sold-out symposium to get the inside scoop – “a great deal of useful information,” Flynn said.
The self-funded UC Davis Olive Center, launched in 2008, is the only academic center of its kind in North America. Collaborating with industry, it published an olive production survey in November. The center made headlines with its just-published study that many premium-priced imported olive oil brands labeled as extra virgin – even those of EVOO queen Rachael Ray – aren’t as pure as they claim (California oils fared better). Upcoming projects could include research on super-high-density yields, costs and compatibility.
With olive oil consumption growing nationally, the climate is right in California, which has about 17,000 acres of super-high-density olives after 4,500 acres were planted in 2009. The most popular regions to grow olives for oil are Glenn and San Joaquin counties, putting Davis at the heart of the movement.
UC Davis has a history of helping to propel California agricultural products to worldwide prominence, such as grapes and wine. “It’s possible that something similar could happen with olives,” Flynn said.
“Fresh from the Garden” is a “vegetable education” program that was created several years ago by retired LA County Cooperative Extension employee and registered dietitian Susan Giordano. Giordano created lessons to reach home gardeners and their families living with limited resources. The lessons are designed to increase gardeners' knowledge of healthful eating habits, while emphasizing the health benefits associated with a vegetable-rich diet. The lessons also encourage gardeners to grow a greater variety of vegetables, more nutrient-dense vegetables, to cultivate vegetable crops throughout the year, and to prepare their harvest using delicious, nutritious recipes. In recent months, the lessons have been given a makeover and updated to reflect current dietary recommendations.
Bringing nutrition education into the garden
The LA County Food Stamp Nutrition Education Program (FSNEP) is partnering with UC Master Gardener volunteers this summer to pilot the revamped lessons in the garden. A group of enthusiastic Master Gardeners with an interest in nutrition education attended a “Fresh from the Garden” training on July 10. They are now equipped to take what they learned and bring it into the low-income community and school gardens where they volunteer. Our FSNEP staff members, armed with supplemental nutrition information, plan to provide additional support and expertise along the way. This is a natural fit for UC Master Gardeners who are already teaching low-income communities how to grow their own food, and UC FSNEP staff, who are providing valuable nutrition education to food stamp-eligible families. The families who benefit from these lessons will gain the knowledge and confidence they need to enjoy delicious and nutritious vegetables fresh from the garden!
“Fresh from the Garden” tips for the gardener
This time of year, gardeners are benefiting from the fruits of their labor, however, some might be overwhelmed by the sheer volume of vegetables being produced by their gardens. What to do with it all? Below is a “Fresh from the Garden” recipe for a simple summer veggie pasta sauce. Any vegetable can be substituted, and the pasta sauce can conveniently be frozen for later use.
Summer veggie pasta sauce
3 – 4 large tomatoes, chopped
1 medium small onion, chopped
3 cloves garlic, crushed
1/4—1/2 cup chopped fresh basil
2 medium zucchini, chopped
2 Tablespoons oil
1 small eggplant, chopped
Salt and black pepper to taste
1 medium green pepper, chopped
Heat oil in a large pan over medium heat. Add onion, green pepper and garlic. Cook for 3 to 4 minutes, stirring often. Add the zucchini and eggplant. Cook for 5 minutes.
Add the tomatoes and basil. Simmer for about 20 minutes over low heat, uncovered, until slightly thick. Add salt and pepper to taste.
This recipe can be doubled or tripled and frozen in individual or family size servings. If it is not moist enough, just add water.
Interested in accessing “Fresh from the Garden” Resources? The lessons, handouts and recipes are now available on LA County's Cooperative Extension website.
For more information about “Fresh from the Garden,” please contact Los Angeles County nutrition, family & consumer sciences advisor Brenda Roche at email@example.com, (323) 260-3299.