Posts Tagged: Richard Molinar

Demand increases for Asian vegetables

Rising demand for Asian vegetables in urban areas of California is creating an improved market for produce grown by the San Joaquin Valley's Asian farmers, reported Yu Wei in the San Francisco-based China Daily.

Richard Molinar, UC Cooperative Extension advisor in Fresno County, told the reporter that demand is driving increased cultivation of Asian vegetables in Fresno County.

"We have around 50 to 75 Chinese farmers here in Fresno County and over 2,000 acres of Chinese crops selling locally as well as nationwide," Molinar said.

The article noted that UC Cooperative Extension offers advice and services to these growers.

"In addition to providing them with technical support, we also help those farmers to find new marketing opportunities," Molinar said.

UCCE makes Southeast Asian vegetables easy to eat

Most Americans gravitate toward the familiar in supermarket produce aisles. But some creative shopping unveils a tremendous diversity of edible vegetables that can turn an ordinary menu into a much more interesting cuisine.

At certain roadside stands, at farmers markets that cater to diverse clientele and in small Asian supermarkets, adventurous Californians can buy vegetables like bitter melon, Chinese long beans, opo and luffa. Finding them is the first step, knowing how to prepare them is another matter. UC Cooperative Extension has made these less familiar vegetables more accessible by creating a collection of easy-to-cook and nutritious Southeast Asian vegetable recipes.

The recipes were developed by UCCE nutrition educators in Fresno and the statewide UC Expanded Food and Nutrition Education Program team with Richard Molinar, a UCCE advisor in Fresno County. Connie Schneider, director of the UC Youth, Families and Communities Program, and Molinar started by researching the traditional usage of Asian vegetables. They modified some ingredients and procedures in the recipes to simplify preparation and improve the nutritional profile.

“We minimized the number of ingredients in each recipe, added clear measurements and tested the dishes,” Schneider said. “They are delicious.”

For the last 18 years, Molinar has worked with small-scale farmers in Fresno County, which boasts the largest concentration of Hmong farmers in the U.S.  Fresno County is also home to farmers of other ethnicities from Laos, China and Vietnam. Molinar and his assistant, Michael Yang, have introduced Southeast Asian immigrant farmers to the latest farming technologies, helped them develop plans to ensure the safety of the food they grow, and worked with them to find new marketing opportunities. Many of these farmers have begun growing vegetables common in California, and most have also kept some space on the farm for the vegetables of their homelands.

The UCCE educators recognized that the rich culinary traditions of local Southeast Asian immigrants could be adapted and used by people of all cultures to increase their consumption of vegetables. Besides, encouraging consumption of Southeast Asian vegetables adds new marketing opportunities for the farmers.

“This has been a unique opportunity to bring UCCE’s farm advisors and nutrition educators together to assist farmers and the public,” Molinar said. “These recipes will encourage more people to buy these nutritious vegetables, expanding the market for the growers.”

The 12 recipes are printed on cards, each with photos of the fresh vegetable and background information. For example, the recipe card for “bitter melon stir fry” notes that the crinkly skinned vegetable is native to India and is eaten when young and green, as bitterness increases with age. The recipe is accompanied by a photo of the prepared dish and complete nutrition facts per serving.

Most people are familiar with luffa after it has dried into a natural scrubby. It is often found near beauty products in stores and purchased to exfoliate the skin. However, the UCCE recipe card for “luffa and prawns” notes that fresh green luffa has a similar but sweeter flavor than zucchini summer squash when stir fried. Either the smooth or angled varieties of luffa can be used in the recipe. 

"I grew up with zucchini," Molinar said, "but I prefer the flavor and texture of angled luffa."

The printed cards will be distributed at farmers markets where Southeast Asian vegetables are sold, and they are available on the Fresno County UC Cooperative Extension website. Farmers who sell Asian vegetables at farmers markets may pick up 10 packets of recipes for free at the UC Cooperative Extension in Fresno, 1720 S. Maple Ave., Fresno. Direct links to each of the recipes are below:

• Bitter Melon Stir Fry
• Chinese Long Bean and Tofu Salad
• Chinese Winter Melon Chicken Soup
• Field of Greens Salad
• Fuzzy Gourd Stuffed with Pork and Mushrooms
• Lemongrass Chicken Soup
• Luffa and Prawns
• Marinated Japanese Eggplant
• Opo and Beef
• Snow Pea Daikon Salad
• Strawberry Spring Rolls
• Spicy Shrimp and Bok Choy Noodle Bowl

Following are two sample recipes:

Bitter Melon Sir Fry

Serves 4

Ingredients:

1 ripe bitter melon, seeded and sliced
1 tablespoon olive oil
1 onion, diced
3 garlic cloves, crushed
½ lb. ground pork
½ lb. medium shrimp, peeled and deveined
1 tomato, chopped
1 tablespoon reduced sodium soy sauce
Pepper to taste

Directions:

1. Place sliced bitter melon in boiling water until just tender (2-3 minutes). Drain
2. Heat olive oil in skillet over medium heat. Sauté onions for about 5 minutes until tender.
3. Add garlic; sauté an additional 2 minutes; mix in pork and cook until no longer pink.
4. Add shrimp; cook about 5 minutes until done.
5. Add tomato, bitter melon, and soy sauce; cook until tender.

 

Luffa and Prawns

Serves 4

Ingredients:

1 tablespoon vegetable oil
1 garlic clove, minced
1 lb large prawns, peeled and deveined
2 luffa (angled luffa or smooth luffa), chopped
¼ cup bamboo shoots
1 teaspoon coriander
1 tablespoon reduced sodium soy sauce
1 green onion, sliced

Directions:

1. Heat oil in a wok/pan; add garlic and stir fry for 1 minute.
2. Add prawns; cook until done
3. Add luffa; continue to stir fry with prawns until just tender, about 5 minutes.
4. Add bamboo shoots, coriander, and soy sauce to pan and stir fry a few minutes
5. Sprinkle with green onion and serve.

UC scientists studying 'baffling' pomegranate ailment

A mysterious sudden crippling or death of pomegranate trees may be due to cold temperatures, said a story in Western Farm Press.

Three farmers and Themis Michiliades, UC Davis plant pathologist based at the UC Kearney Agricultural Research and Extension Center, agreed that low temperatures have a lot to do with the problem. Michailides cited an Iranian research paper that showed similar cold snap damage. Michailides and Richard Molinar, UC Cooperative Extension farm advisor in Fresno County, said damage from dieback this year was more common in sandier soils, perhaps because heavier soils hold moisture.

Writer Dennis Pollock reported on the problem in his article about a recent pomegranate field day at Kearney. At the field day, Michailides also reported on "black heart" of pomegranate, caused by Altenaria fungus, and cankers caused by species that include Neofusicoccum mediterraneum.

Claude Phené, a retired USDA-ARS researcher, discussed a two-year-old pomegranate irrigation and fertigation trial at Kearney.

Western Farm Press runs 1,000-word story on Kearney blueberry event

The annual Blueberry Open House at the UC Kearney Agricultural Research and Extension Center last month warranted lengthy coverage by Western Farm Press.

Freelance writer Dennis Pollock reported that Manuel Jimenez, UC Cooperative Extension advisor in Tulare County, a small-scale farming expert, walked among the mature blueberry plants at Kearney, describing their good points and bad points.

"The perfect blueberry would be one that is big, firm, sweet, easy to harvest and grows in high pH (soil conditions)," he said.

At the event, Richard Molinar, UCCE advisor in Fresno County, small-scale farming, conducted a blueberry tasting, allowing those who attended to vote for their favorite three varieties. He said that variety isn't the only factor impacting flavor.

"Flavor is also affected by weather, soil factors, plant nutrition and irrigation frequency," Molinar said.

Jimenez introduced growers to two new research projects in blueberries:

• Jimenez and Larry Schwankl, Kearney-based UCCE irrigation specialist in the UC Davis Department of Land, Air and Water Resources, have teamed to study the effects of varying irrigation levels on blueberries.
  
  
• Jimenez has grafted popular blueberry varieties onto the roots of farkleberry (Viccinium abroreum), which has greater tolerance of alkaline soils like those found in the San Joaquin Valley. By reducing or eliminating soil and water acidification, using the alternate rootstock may provide a significant cut in production costs.

Manuel Jimenez leads a tour of the 15-year-old blueberry research plot.

Workshops to prepare growers for food safety

For consumers, the effects of food safety practices can seem simple, though critically important: You’re either sick from the food you eat or you’re not.

But for producers, food safety comes in many shades of risk at many critical points in their business operations: water testing, worker hygiene, harvest techniques, postharvest cooling and storage, previous land use, wildlife and more.

To help small-scale farmers better plan for food safety concerns, several UC Cooperative Extension farm advisors are being trained in food safety audits and are planning food safety workshops. The project is led by Shermain Hardesty and Richard Molinar of the Small Farm Program, with funding from the UC Division of Agriculture and Natural Resources.

The group is beginning to offer workshops for farmers in eight regions of California.

Why now?
New FDA regulations are being developed for the Food Safety Modernization Act that will affect food producers, among others. The act includes an exemption for farms whose annual sales were less than $500,000 on average during the last three years, with the majority of their product sold directly to consumers, farmers markets and restaurants within the state or within a 275-mile radius.

"Even though it exempts many small farmers, the Food Safety Modernization Act says the exempt producers would still need to comply with any food safety regulations from state and local governments,"  Hardesty said.

Trevor Suslow, UC Cooperative Extension specialist in food safety at UC Davis, has said that the FDA can withdraw the exemption with cause.

“Whether or not the exemption will hold, I think, is incumbent on everybody,” he said.

He expects the regulations will be implemented in tiers, with smaller farms having three years to comply once the regulations are final.

Even without regulations in place, more buyers — including packinghouses, retailers and at least one certified organic distributor — are requiring farmers to meet food safety standards. Insurance companies are also, in some instances, cancelling policies or hiking rates for small farmers who have not documented their food safety practices, according to Hardesty.

Many farmers who work with large packinghouses, sell to major distributors or are members of a commodity-specific commission have already established their food safety practices to adhere to standards of their industries.

But smaller farmers who grow multiple crops or who aren't part of a commission may still be looking for food safety guidance, which these workshops aim to provide.

"Most of the growers I work with are exempt, but even so, they are very concerned about how it will affect them," said Cindy Fake, one of the UC Cooperative Extension farm advisors who is part of the project and works in Placer and Nevada counties. "There is a lot of awareness of what is coming down the line."

Food safety basics
The workshops will include presentations about food safety as it relates to regulatory and business trends, previous land use, workers, water, wildlife, waste, soils, harvest, transportation, traceability and farm mapping. What should a farmer do with all this information?

“First and foremost, farmers should have some sort of food safety manual, a written food safety manual for their individual farm,” explained Richard Molinar, UC Cooperative Extension farm advisor in Fresno County. “And then if they want or need to be certified, that’s a second step with a third-party auditor.”

Participants at the California Small Farm Conference had the opportunity to attend a two-part session focused on food safety with Suslow, who is also the technical advisor for this project.

In his session, Suslow examined the link between fresh produce, outbreaks and illnesses. Leafy greens, melons and tomatoes have been associated with a combined 65 percent of produce-related outbreaks, between 1996 and 2009.

He listed key areas of food safety for all farming and shipping:

• Water: pre-harvest and postharvest
• Workers: hygiene and training
• Waste: manure and compost
• Wildlife: intrusion and fecal
• Recordkeeping
• Traceability

Food safety programs, he explained, depend on multiple hurdles to help prevent biological, chemical and physical hazards from entering food, surviving, growing and persisting.

Cold chain management is one critical aspect of postharvest food safety. Bacteria can double in a very short period of time if cold chain management is neglected.

“In just a few hours, you can go from something that won’t affect most of us to something that would make you sick,” Suslow said.

Workshops

Food safety workshops for this project will be held in multiple regions around the state. The first such workshop, scheduled for April 12 in Santa Rosa, has already sold out.

Registration is available for the next food safety workshop, May 3 in Stockton. The workshop is free to attend, though pre-registration is required.

Additional workshops will be planned by UC Cooperative Extension farm advisors participating in the project, who are located in Lake, Sonoma, San Joaquin, Placer, Nevada, Santa Clara, Fresno, Ventura and San Diego counties.

All food safety workshops associated with this project will be included on the Small Farm Program's calendar as well.

Some additional resources, recommended by farm advisors on this project:

• Creating a food safety manual:
• California small farm food safety manual from UC Cooperative Extension
• On Farm Food Safety project is part of Familyfarmed.org and can help farmers create a customized food safety plan. Suslow was a technical advisor to this project, along with a national team of stakeholders and specialists.
• Good Agricultural Practices Food Safety Plan template from Penn State Extension
• Books from UC ANR:
• Small Farm Handbook includes a chapter on postharvest handling and safety of perishable crops
• Organic Vegetable Production Manual includes a chapter on postharvest handling for organic vegetable crops
• Free publications from UC authors (PDFs)
• Postharvest chlorination
• Water Disinfection: A practical approach to calculating dose values for preharvest and postharvest applications
• Postharvest Handling for Organic Crops

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