FVGC announces Erik Nielsen will step into the newly-created role of Director of Policy, Research, and Public Affairs
Tag Archives vegetables
Fruit and Vegetable Growers of Canada appoint policy lead
Evolutionary origins of the potato revealed – and a tomato was involved
Study, which analyzed genomes from cultivated and wild potatoes, may improve future breeding
A new analysis of 450 genomes from cultivated potatoes and 56 genomes of wild potato species has revealed that the potato lineage originated through natural interbreeding between a wild tomato plant and a potato-like species in South America about 9 million years ago.
Stock can be the stock answer for a healthy diet in recovery
First We Eat: These simple combinations of ingredients come bearing highly nutritional benefits
Stock is the foundation of many restorative dishes. In folk medicine that recognizes the healing value of food, this is old news.
Plan for leftovers
First We Eat: Preparing ingredients to do double duty is just good sense
The act of eating occurs repeatedly on life’s continuum, and marshalling your ingredients to do double duty is just good sense.
In Chile’s Atacama, world’s driest desert, growing lettuces with fog
In Chile's arid Atacama, the driest desert in the world, growers and researchers are looking to harness water from the very air itself to grow lettuces and lemons, using a net to catch drops of moisture from fog.
Expanding greenhouse sector means more home-grown veggies
Plenty of room to expand in controlled environment agriculture, but investment needed says FCC
Canada continues to rely heavily in imported fruits and vegetables, especially during its long winters but different types of controlled environment agriculture like greenhouses are expanding and changing the balance says Farm Credit Canada.
Cooking Canadian, part 1: Rediscovering cabbage
First We Eat: As Canadian food staples go, cabbage is cheap and plentiful
Cabbage and its bitter cousins — brussels sprouts, cauliflower, and broccoli — can be eaten raw, roasted, grilled, braised, stir-fried, steamed or simmered, best with something equally pungent, like garlic and onions, or salty, like anchovy or bacon.
Harvest, part 1: Garnishing summer greens
First We Eat: In the dog days of summer, salads with protein can help dial down the heat needed for food prep
We’ve been in deep summer heat for weeks now after a rainy spring, and every plant in my yard — including the quack grass and chickweed — is consumed with the green fuse of growth. The result is a cornucopia of everything. The scarlet runner beans and snow peas twining around their bamboo stakes tower […] Read more
Canola in the U.S. South
Practical Research: Introducing massive acreage of new crops in established growing areas can put both new and established crops at risk
Every so often I hear about how farmers in the southern states of the U.S. will soon be growing millions of acres of canola. Of course, what would be grown would be winter canola, since crucifers such as cabbage, collard and broccoli all can survive the Georgia, South Carolina, Alabama and Tennessee winters. They get […] Read more
Do your homework on alternative feeds
What looks to be another dry year will mean added emphasis on byproduct feeds
Alternative or non-conventional feeds, such as grain screenings, cull potatoes or distillers’ grains, can be an economical means for beef cattle producers to supplement forage and grain inventories while continuing to meet animal nutritional requirements. However, due to variability in supply, nutrient composition and quality of these feed ingredients, there can be pitfalls if not […] Read more
Cyber-Savvy Farmer
