A company has recalled fresh-cut fruit, vegetable, and ready-to-eat dip products because they may be contaminated with Listeria monocytogenes.Fruit Fresh Up, Inc. recalled all of its fresh-cut fruit and vegetable products and ready-to…
As with any other kitchen, what is considered essential in a vegetable-forward kitchen depends on what you like to cook. If you like stir-fries, then you might want to grab a wok. If you have a fondness for braising, as I do, then you might rely heavily on a shallow Le Creuset braising pan.
While I’ve listed some of my favorite, most essential tools, I didn’t mention my food mill, which I use only for two purposes (tomato sauce and applesauce) yet wouldn’t be without, or my salad spinner. Nor did I mention hands, which are the best tools for feeling the food you’re cooking; or noses, for smelling; or ears, for hearing when a process subtly changes on the stove; or eyes for discerning the beauty or flaw contained in a vegetable. You don’t have to buy these; you’re equipped with your senses already.
But what does stand out for me as the most essential items for a cook dealing with a lot of vegetables are good knives and a large cutting board. Without those tools, cooking isn’t fun or efficient. From there? A mortar and pestle, and maybe just two more. Ahead, tools that are essential in my kitchen, and maybe in yours, too.
1. Good knives and a way to keep them sharp
A few good knives are essential to any cook, but especially to one who is cooking a lot of vegetables because they usually require a fare amount of slicing and dicing. You don’t want a boning knife or a knife with a curved blade because you want to have as much contact as possible with your board in order to get the job done.
A good paring knife is very useful. I do a lot with my petite 4-inch knife: peeling, chopping, and getting into small grooves, like the stems of cauliflower florets. Mine is wider than most paring knives, which is why it’s so versatile, but really, any will do. You’ll also want one heavier chef’s knife or cleaver for whacking dense winter squash into pieces.
It should also go without saying that you need a knife sharpener because they can slice, rather than crush, your veggies. And they won’t slip over the skin and nick your fingers, either. If you need some expert recs on sharpeners, we have ’em right here.
2. A big cutting board
Giving yourself a lot of room to work is essential. You’ll feel cramped and frustrated using a small cutting board like the cheese board you got for a wedding or graduation present. Wood or plastic, that’s up to you. I used a large, plastic board for years before buying myself a gorgeous walnut cutting board because I prefer the look and feel of it (and because it was my birthday). Since I’m often hovering over the board, I want it to be something I love to use. It’s not huge—my plastic one is twice as large—but it’s fine when cooking for two, which is what I usually do, and I also have backups when needed.
I recommend having a second board for cutting fruit. Fruit with a trace of garlic just doesn’t taste right, and if you don’t have fresh fruit to slice very often, it needn’t be large.
3. A fait-tout pan, such as a saucier
This is a pan I use probably every day. Mine happens to be a stainless steel All-Clad. It’s large enough for whatever I want to do, and its shape is wonderfully versatile. You can do just about anything in it—except maybe make an omelet.
4. Beautiful multipurpose bakeware
To me, it’s important that my functional pots and pans also be beautiful. I have a collection of earthenware vessels: casseroles and shallower dishes from Cook on Clay, micaceous pots made by native New Mexico potters, Italian baking dishes, and so forth. When they’re not being used for actual baking, I use them to hold eggplants or tomatoes that are too gorgeous to be hidden in the refrigerator.
5. Tongs
There are few things more useful than a pair of tongs. A long pair allows you to stand back from the fire or grill, while shorter ones let you to get close to your food. You can use them to turn vegetables over in a pan or retrieve them from a pot of boiling water and check for doneness. My go-to? Simple, spring-loaded tongs—nothing fancy, no need for serrated bottoms.
It helps if the tongs close when not in use so that they fit easily into a drawer, but if they don’t have the gadget on them that makes that possible, a rubber band works just fine.
6. Mortar and pestle (or a spice grinder)
There’s something about pounding garlic with a little salt that makes it so much better than merely pressing it. And the smell of freshly roasted spices is so wonderful as you work them over the rough bottom of a mortar. I use a small, inexpensive marble mortar and pestle for garlic and spices, and a larger one if I’m actually going to make a sauce in it. A spice grinder also makes quick work of grinding spices into a fine powder.
7. More pots and pans (this may be cheating, but they’re all important!)
8. Pressure Cooker
I love my pressure cooker. It makes lentil soup or sweet potatoes in 20 minutes when you really don’t have an hour to make dinner, and is especially great for bean dishes and long-cooking grains. I don’t use it as often as other pots and pans, but I’d feel adrift without it. Plus, the insert can double as an extra mixing pot.
9. A Kitchen Scale
I really think every cook should use one. Kitchen scales are ideal for baking, but a more accurate way to measure by weight. Sometimes it’s surprising to see how much a vegetable, a cup of flour, or two cups of rice really weighs. Imagine you have a chunk of leftover butter or cheese or chocolate. Put it on the scale, then you’ll know if you have enough to make that recipe. After a while you can pretty much judge accurately by eye, but until then, a scale can be helpful—if not essential—for getting it right on the money. Mine reads in both ounces and grams, which is useful when you’re using recipes that are written by English cooks like Nigel Slater.
This post was updated in April 2022 with new essential tools for cooking all the veg.
What tools do you turn to when preparing and cooking vegetables? Share with us in the comments below!
Curly cabbage or Savoy cabbage: Easy to grow, hardy and delicious. This variety has rounded heads of dark green ruffled leaves that have a subtle flavour compared to other savoy cabbages. It’s a very hardy variety and stands well without splitting.
This hardy plant, a type of cabbage, has been grown in Britain since the seventeenth century. The leaves are quite distinct from those of other cabbages, being very puckered or crimped. Although there are early varieties, most gardeners prefer those which are of use during the winter and early spring.
Cabbages need a sunny site with deep, firm, moisture retentive soil. Add plenty of compost or organic matter before planting.
Savoy Cabbage is better grown in raised beds or a well dug traditional veg patch. You could grow them in a grow bag too, 3 to a bag.
As with other varieties of cabbage, savoy doesn’t do well in hot weather. Therefore, it can be grown once in the spring, and again in the fall. In the spring, you should aim to get transplants in the ground immediately after your last frost. This gives plants time to fully develop before it becomes too hot. Start seeds five or six weeks before your expected last frost date. In the fall, crops should be transplanted in late July to mid-September. Those in colder regions should transplant earlier, while those in warmer regions can transplant later.
Seeds for transplants should be started in late June to early August, depending on when you want to plant. This crop can also be direct seeded, but it will take up space in your garden for a longer period of time. Direct seed in July and August for zones one through six and in August and September for zones seven through ten.
As weather warms up it is important to keep cabbages cool and to give them enough water. Try to keep the soil consistently moist rather than allowing it to dry out. During dry spells, water well, once or twice a week.
Planting advice: Plant 40cm apart in fertile soil. Firm in well and protect from slugs, butterflies and pigeons!
Savoy cabbage heads will be ready to harvest 70 to 110 days after planting seeds, depending on the variety. Check your seed packet to see when your variety will be ready.
While heads should be compact, this variety does have a little more give than others. When you touch a mature cabbage, don’t be surprised if it feels squishy. However, if you can push the cabbage inwards more than a quarter of an inch, it needs more time to mature. To harvest the cabbage, simply cut the stem near ground level. After removing any discolored leaves, store in the crisper drawer of your refrigerator for up to a month.
In the kitchen: Shred or cut savoy cabbage into wedges with the hard core discarded. Steam, boil, braise or stir-fry. It especially delicious braised with pancetta and garlic.
The post How to Curly cabbage or Savoy cabbage in your vegetable garden first appeared on My desired home.
This Italian Vegetable Casserole is a delicious and easy way to enjoy baked vegetables. Made with hearty root vegetables, tender squash, peppers, fresh tomatoes and seasoned with oregano, garlic, and olive oil, these baked vegetables are NEXT LEVEL!
Serve this Baked Italian Vegetable Casserole with crusty Dutch Oven Bread and a tossed Greek Salad for a hearty meatless entree, or pair the baked vegetables with Chicken Marsala or Rotisserie Chicken for a delicious side.
If you are looking for new ways to enjoy vegetables, this Vegetable Casserole fits the bill.
Potatoes and onions are seasoned with oregano, garlic, and olive oil and roasted until tender. Then topped with a medley of summer squash, peppers, and fresh tomatoes, turning these baked vegetables into a unique vegetable casserole that is filled with Italian flavors.
Not only is this dish healthy and economical, but it is swoon-worthy! The flavors of the vegetables married with the rich tomato sauce create a dish that makes you want to lick your plate–well, at least use a slice of homemade Italian bread to soak up the richly flavored sauce.
This simple dish is a favorite dish to prepare for company, either as a side dish or as a vegetarian entree that is hearty and always impresses.
Seriously, these Italian Baked Vegetables are seriously one of the tastiest, easiest vegetable dishes to prepare. And the flavors always impress!
You can store any leftovers in an airtight container for up to 5 days in the refrigerator. You can opt to reheat by individual servings in the microwave on a heat-safe plate or warm the entire casserole by baking at 350 degrees F for 20-25 minutes, or until warmed through.
I love serving the leftovers over brown rice or pasta for an easy way to stretch the leftovers into another meal. It is quite delicious.
Other good options for vegetables for this recipe would be pattypan squash, mushrooms, parsnips, or turnips. Root vegetables, such as parsnips would need to be roasted with the potatoes, while more tender vegetables, like mushrooms, would be added with the spaghetti sauce.
Other good options for vegetables for this recipe would be pattypan squash, mushrooms, parsnips, or turnips. Root vegetables, such as parsnips would need to be roasted with the potatoes, while more tender vegetables, like mushrooms, would be added with the spaghetti sauce.
The oil will add a lot of flavor to the vegetables and help them to crisp up. However, if you are on an oil-free diet, feel free to use 2-3 tablespoons of vegetable broth instead. You will need the broth so the vegetables don’t dry out.
The oil will add a lot of flavor to the vegetables and help them to crisp up. However, if you are on an oil-free diet, feel free to use 2-3 tablespoons of vegetable broth instead. You will need the broth so the vegetables don’t dry out.
Not at all! In fact, if you don’t care for roasted tomatoes, simply use the spaghetti sauce.
Not at all! In fact, if you don’t care for roasted tomatoes, simply use the spaghetti sauce.
No! I love the flavor and the heartiness that the spaghetti sauce adds to the baked vegetables. It makes it feel more like a casserole. However, you can simply use sliced tomatoes OR omit both the tomatoes and sauce and the dish will still be delicious.
No! I love the flavor and the heartiness that the spaghetti sauce adds to the baked vegetables. It makes it feel more like a casserole. However, you can simply use sliced tomatoes OR omit both the tomatoes and sauce and the dish will still be delicious.
If you enjoyed this simple Baked Vegetable Casserole, I would love for you to leave a comment and a 5-star review below.
Potatoes/Onions: Any variety of potatoes or onions can be used for this casserole.
Tomatoes/Tomato Sauce: Feel free to simply use sliced tomatoes OR simply use the spaghetti sauce or omit both the tomatoes and sauce and the dish will still be delicious.
Leftover vegetables can be stored in the refrigerator for up to 5 days.
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A: Well, that group ended last year during the pandemic. So, to help you out, here are my favorite vegetable seed catalog companies.
Jere Gettle has been a vegetable gardener since he was 3. By 17, he was selling heirloom garden seeds. He now has three retail stores and an entire heirloom village you can visit. The Baker Creek catalog has over 1,500 seeds. He and his wife Emilee publish the Heirloom Gardener Magazine and the Heirloom Life Gardener book. For more information, check out RareSeeds.com.
Dixondale Farms is the home of the Onionman and a lot of good onions. DixondaleFarms.com
The Harris Seeds catalog has a good selection of vegetables, plus flowers and tools. Find them at HarrisSeeds.com.
The Chas. C. Hart Seed Co. is one of the few garden seed companies that understands the difference between genetically modified (GMO) and genetically engineered (GE) seeds. This company has been around for over 125 years and is an excellent source of garden seeds. If your charitable organization needs vegetable garden seeds this is the company to contact at HartSeed.com.
Double A Vineyards is an awesome source of grapevines. DoubleAVineyards.com.
Indiana Berry & Plant Co. is a great source for strawberries, brambles, blueberries, and grapevines. IndianaBerry.com
Renee’s Garden has garden-tested and taste-tested heirloom and gourmet vegetables, flowers, and herbs. Her seed packets are very detailed, and Renee personally grows every plant variety before it is offered in the catalog. Find her catalog and cookbook at ReneesGarden.com.
The Territorial Seed Co. has all the essential seeds and supplies at TerritorialSeed.com
The Totally Tomatoes catalog may not be completely tomatoes, but it is close. Check it out at TotallyTomato.com.
Wood Prairie Family Farm is the place to get any kind of potato. WoodPrairie.com
Many heirloom varieties are extremely rare and would probably be extinct if it weren’t for a community of gardeners who are committed to keeping these treasures alive. The Seed Savers Exchange (SSE) has provided an organized link for gardeners who feel the importance of maintaining the existing biodiversity of our food supply. SSE’s members are maintaining thousands of heirloom varieties, traditional Indian crops, garden varieties of the Mennonite and Amish, vegetables dropped from all seed catalogs, and outstanding foreign varieties.
Each year, hundreds of members use SSE’s publications to distribute seeds to ensure their survival. Each winter, SSE publishes a Seed Savers Yearbook that contains names and addresses of hundreds of members and 6,000 listings of rare vegetable and fruit varieties that they are offering to other gardeners. Seeds are obtained by writing directly to the members who are listing those varieties. To request the free 80-page color seed catalog, check out their website at SeedSavers.org.
Source: https://www.theepochtimes.com
A: Well, that group ended last year during the pandemic. So, to help you out, here are my favorite vegetable seed catalog companies.
Jere Gettle has been a vegetable gardener since he was 3. By 17, he was selling heirloom garden seeds. He now has three retail stores and an entire heirloom village you can visit. The Baker Creek catalog has over 1,500 seeds. He and his wife Emilee publish the Heirloom Gardener Magazine and the Heirloom Life Gardener book. For more information, check out RareSeeds.com.
Dixondale Farms is the home of the Onionman and a lot of good onions. DixondaleFarms.com
The Harris Seeds catalog has a good selection of vegetables, plus flowers and tools. Find them at HarrisSeeds.com.
The Chas. C. Hart Seed Co. is one of the few garden seed companies that understands the difference between genetically modified (GMO) and genetically engineered (GE) seeds. This company has been around for over 125 years and is an excellent source of garden seeds. If your charitable organization needs vegetable garden seeds this is the company to contact at HartSeed.com.
Double A Vineyards is an awesome source of grapevines. DoubleAVineyards.com.
Indiana Berry & Plant Co. is a great source for strawberries, brambles, blueberries, and grapevines. IndianaBerry.com
Renee’s Garden has garden-tested and taste-tested heirloom and gourmet vegetables, flowers, and herbs. Her seed packets are very detailed, and Renee personally grows every plant variety before it is offered in the catalog. Find her catalog and cookbook at ReneesGarden.com.
The Territorial Seed Co. has all the essential seeds and supplies at TerritorialSeed.com
The Totally Tomatoes catalog may not be completely tomatoes, but it is close. Check it out at TotallyTomato.com.
Wood Prairie Family Farm is the place to get any kind of potato. WoodPrairie.com
Many heirloom varieties are extremely rare and would probably be extinct if it weren’t for a community of gardeners who are committed to keeping these treasures alive. The Seed Savers Exchange (SSE) has provided an organized link for gardeners who feel the importance of maintaining the existing biodiversity of our food supply. SSE’s members are maintaining thousands of heirloom varieties, traditional Indian crops, garden varieties of the Mennonite and Amish, vegetables dropped from all seed catalogs, and outstanding foreign varieties.
Each year, hundreds of members use SSE’s publications to distribute seeds to ensure their survival. Each winter, SSE publishes a Seed Savers Yearbook that contains names and addresses of hundreds of members and 6,000 listings of rare vegetable and fruit varieties that they are offering to other gardeners. Seeds are obtained by writing directly to the members who are listing those varieties. To request the free 80-page color seed catalog, check out their website at SeedSavers.org.
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There may be no meal as important, or as stressful, as a Passover Seder. The planning, cleaning, preparation, buying kosher for Passover – and let’s not forget we still have to make the food taste good! In spite of these restrictions, it is possible to create a delicious and memorable Passover meal. Maybe the best parts of that meal (and a leading cause of Seder Stress) are the Seder Side Dishes.
Everyone I know comes around this time of year asking for my advice on how to spice up their Seder Side Dishes. And who could blame them? Some of these dishes have been around for thousands of years! They’re tired of the same old things – the tzimmes, the kugel, the soggy salads – they crave something new, something interesting.
First off, ingredients are everything, and as much as I enjoy the rich, Jewish traditions, (matzo with butter and salt, those icons of my childhood, unleavened, stoic reminders of our tremulous history) by the end of the week, I’ve had enough dry, unleavened “bread” for the entire year. Haven’t we all? So as a personal culinary challenge, I maintain that the only matzo served at my meal will be on the Seder Plate and in my Chicken Soup (OK, so occasionally I’ll use a small amount of matzo meal, but very sparingly). This allows me to take advantage of delicious, seasonal fruits and vegetables and serve up spectacular, fresh side dishes that add colorful, unique compliments to my main course, but could equally be the stars of their own meals.
This year guests at my Seder table will enjoy a Butternut Squash Medley
A blend of carefully roasted butternut squash and sweet potatoes, tossed with fresh spinach leaves and garnished with sweet and crunchy pomegranate seeds.
I’ll also be treating them to the incredible flavor of my Warm Wild Mushroom Salad.
An array of wild mushrooms sautéed with shallots and fresh thyme, lightly tossed into a salad made up of tender asparagus, crisp greens and sweet cherry tomatoes. Everything is finely finished with a nutty balsamic walnut dressing.
Next, I’ll serve my Spinach and Fresh Herb Pie
One of my favorite Passover dishes, not only because it ensures something fresh and green will be on the table, but also because it is exceptionally delicious! This is no “pie” in the traditional sense – there is no crust, although this recipe does call for a small amount of matzoh meal. The body of the dish is a generous serving of fresh, baby spinach and parsley and dill. A unique addition to the table that easily compliments any meat course!
And finally, a delectable assortment of Roasted Carrots and Radishes with Parsley Gremolata
Brings a fresh, healthy and beautiful addition to the table. It may sound like a lot, but these days you don’t have to search out your local farmer’s market to find fresh, interesting ingredients (although I do encourage you to do so!). Most traditional grocery stores supply seasonal and local ingredients that will help you liven your table. This time of year, I love to cook with different color baby carrots and radishes, roasting both vegetables to bring out their natural sweetness and hearty flavor, and tossing them with a slightly spicy gremolata (garlic and parsley blend) to add a delicious bite.
If we take anything away from the Passover holiday, it should be a time to appreciate those things we truly love. It’s always enriching to embrace new things and gain a deeper appreciation for the foods we are lucky enough to enjoy so abundantly. By the end of it all, I have to say I’m usually more than ready to put the Passover dishes away and reintroduce myself to delicious baked goods, but it is gratifying to know that a unique, healthy and delicious Passover meal is possible with a little ingenuity and open-mindedness! “Happy Passover and good eating!”
Check out more favorite vegetable sides for Passover below.
Michigan vegetable growers gathered December 8 to honor individuals who have given back to the industry over many years.
Horkey Brothers received the Master Farmer Award from the Michigan Vegetable Council. Brothers Doug and Travis Horkey, with their father, uncle and other family members, farm more than 1,000 acres of vegetables near Dundee, Michigan.
Todd DeKryger received the Master Farmer Associate Award. He is the Regional Supplier Development Manager – Agriculture at Nestlé Nutrition North America (Gerber) in Fremont, Michigan.
The 21st Annual Expo Banquet was held in Grand Rapids, Michigan, at the Amway Grand Hotel during the Great Lakes Fruit, Vegetable and Farm Market Expo.
– Stephen Kloosterman, associate editor
Below are some official biographies and video tributes of Gut and Oxley submitted to Fruit Growers News.
Horkey Brothers is a farm in Dundee, Michigan. In fact, thousands of people drive by some of the Horkey Brothers’ fields each and every day and probably do not realize the extent of produce being grown so close to a highway.
Doug Horkey recently spent 9 years on the Michigan Vegetable Council and finished up his terms as the council’s president. Doug’s brother, Travis, is a full-time farmer at Horkey Brothers. Doug and Travis along with their father, George Jr and their uncle Carl are owners of Horkey Brothers. There are several other family members that all put forth their hard work to make Horkey Brothers a successful operation.
The Horkey Brothers farm grows a variety of produce, such as round white potatoes, sweet corn, bell peppers, cabbage, pumpkins and hard squash. Horkey Brothers raise vegetables on over 1,000 acres in and around Dundee. Horkey Brothers harvest, wash, pack and cool all of their own produce.
One of these days either Doug or Travis might have to take over the role of getting up before the night even gets started. The Horkey Brothers have a family wholesale terminal market at Eastern Market. This means that many nights a week, the distribution of produce happens for the different food channels that feed the population of greater Detroit.
Todd has been named a recipient of the 2021 Master Farmer Associate Award by the Michigan Vegetable Council. This award is presented annually to an individual or business actively supporting the vegetable production industry in Michigan. It recognizes leadership roles in industry and community organizations and support of vegetable crop research.
Todd is the Regional Supplier Development Manager – Agriculture at Nestlé Nutrition North America (Gerber) in Fremont, Michigan. In a nutshell that means that Todd is invaluable to both the fruit and vegetable growers in Michigan that grow produce for Gerber baby foods.
Todd has worked at Gerber for a long time and he has succeeded by building a network of growers, employees, and extension. His passion seems to be this network, which allows him to find solutions to the needs of Michigan’s produce industry. Todd spends more time in the office these days, but relishes the occasions when he can get out and scout the fields, like at Crystal Valley Organics.
Two projects Todd has provided great knowledge and leadership in are vital to vegetable production. Marketable carrots cannot taste woody. Aster Yellows is a plant disease that can cause woodiness in carrots. Aster leafhoppers carry this disease and infect plants. Todd’s work with Michigan State University research scientists has helped improve our control over this disease. Gerber baby products feed the youth of this nation. Todd is leading the way to make sure that these products contain safe ingredients without any natural contaminants.
The post Michigan vegetable growers honor Horkey family, Todd DeKryger appeared first on Vegetable Growers News.
GEORGE TOWN, Nov 23 — The recent hike in vegetable prices, of up to 200 per cent as highlighted by Consumer Association of Penang (CAP), was due to inclement weather, according to the Penang Domestic Trade and Consumer Affairs (KPDNHEP) Ministry.
Penang KPDNHEP director Mohd Ridzuan Ab Ghapar said it had contacted the Agricultural Department and Federal Agricultural Marketing Authority (FAMA) over the vegetable price hike as highlighted by CAP.
“The Agricultural Department and FAMA have informed us that the hike in vegetable prices in Penang was due to the uncertain weather and rain that had affected the vegetable supply and destroyed some vegetables in farms in Cameron Highlands, Pahang,” he said in a statement issued today.
He said there was also a shortage in the supply of imported vegetables due to weather conditions such as extreme cold during winter and an increase in logistics costs from the country of origin.
“Due to this, our Enforcement Division has conducted inspections and issued notices to obtain details on the information of the prices and costs of the goods to the importers and vegetable wholesalers,” he said.
Earlier today, CAP called on the Enforcement Division of the KPDNHEP to investigate the hike in vegetable prices and to take action against traders who raised prices excessively.
CAP also called on FAMA to take control of the marketing and distribution of vegetables in the country but claimed its repeated calls on this issue have fallen on deaf ears.
In a press release today, CAP president Mohideen Abdul Kader claimed the price of vegetables has increased by up to 200 per cent over the past two weeks.
According to him, the price of vegetables such as cauliflower, choy sum, broccoli, sawi, string beans, cabbage, red chilli and green chilli had increased by 40 to 200 per cent.
He claimed the price of cauliflower has increased from RM7 to RM16; choy sum from RM3 to RM9; broccoli from RM8 to RM20; sawi from RM5 to RM8; string beans from RM8 to RM15; cabbage from RM4 to RM6; red chilli from RM13 to RM19; and green chilli from RM10 to RM14.
He said retailers complained that distributors and wholesalers have warned that other vegetable prices may also increase in the coming weeks.
Consumers with any complaints on the price of goods or services can submit their complaints to KPDNHEP here, call 1 800 886 800, send an email to [email protected] or send a WhatsApp message to 019-279 4317.
Analytica, Vol. 3, Pages 92-105: All-Step-in-One Test Kit for Paraquat Detection in Water and Vegetable Samples
Analytica doi: 10.3390/analytica3010007
Authors:
Chanakarn Sangsum
Phoonthawee Saetear
This work presents the first development of an all-steps-in-one test kit for the determination of paraquat in natural water, and vegetable and agricultural samples. A handheld photometer incorporated with a magnetic stirrer was used to complete the steps of extraction, mixing, and detection. Paraquat produces a blue free radical ion via a reduction with sodium dithionite in alkaline conditions. Sodium dithionite powder was investigated for the enhancement of reagent stability duration, which was added directly into sample solution that showed insignificant difference in sensitivity as compared with that of the solution format of sodium dithionite. The developed test kit showed good performance with the linear calibration of 0.5 to 10 mg L−1 with a high coefficient of determination (r2 = 0.9947). The lower limit of quantitation (LLOQ = 3SD of intercept per slope) carried out from the method using the handheld photometer was 0.50 mg L−1. The limit of detection (LOD) by naked eye was 0.30 mg L−1. The recovery study was acceptable in the range of 101–115%. Intraday (n = 3) and interday (n = 3) precision was less than 1%. On the basis of the significance test at the 95% confidence interval, quantitative results of the developed test kit agreed well with those from high-performance liquid chromatography (HPLC). To the best of our knowledge, this is the first report demonstrating an online extraction for vegetables incorporated into a test kit, applicable for on-site analysis. Single-point calibration based on the Beer–Lambert law also demonstrated the measurement of paraquat. In testing with a nominal standard solution of 5.00 mg L−1 paraquat, the reading concentration was 5.09 ± 0.03 mg L−1 paraquat (n = 20) with a K value of 0.0967 (close to the slope of multipoint calibration). This research is a direct benefit to agricultural products and the health of a population for the analysis of pesticides and herbicides.
In 1918, Bonnie and Livingston Paulk moved to Union Springs, Alabama with $50 and a dream to make a living off the land. They planted two pounds of cabbage seeds in their new backyard, then hauled the heads to town for sale. The business took off, and soon they began to diversify their products, planting onions, strawberries, tomatoes, peppers, potatoes, eggplants, and more.
Over the next century, Bonnie Plants continued to grow. By 1935, the first Bonnie Plants greenhouses were built. By 1983, plants were sold in 13 states. A little over 10 years later, they could be found in every continental state. Today, 4,500 people work at 87 Bonnie Plants growing facilities across the country, and you can find nearly 300 plant varieties in all 50 states plus Canada.
Over the past couple of years, the pandemic has influenced every industry. Bonnie Plants was no different. Helming the change was Mike Sutterer, who became president and CEO of the company in January 2020. The 19-year veteran of Scotts MiracleGro joined Bonnie Plants at a pivotal time. In 2020, more than 21 million people tried gardening for the first time, creating a huge opportunity for growth. At the same time, businesses were being forced to shut down due to COVID-19.
“We were navigating through maintaining our status as an essential business because supply chains were taxed and grocery store shelves were empty, so people were turning to vegetable plants to secure their food source for themselves and their families,” Sutterer says. “I was spending hours on the phone every day with public office holders and policy makers to ensure we could still deliver the food plants people needed. It was a surreal time, but we also had 21 million new gardeners in 2020.”
Over the next two years, Bonnie Plants has not only weathered the storm but come out better and stronger than ever. They’ve begun offering more products, including a line of super-hot peppers made in partnership with Ed Currie, who created the Carolina Reaper.
“It sold out in 24 hours,” Sutterer says. “We had over 1,000 people on the waiting list. We think there’s a big opportunity in offering people unique flavors, textures, and colors that are easy to grow.”
They’ve partnered with Scotts MiracleGro to provide complete gardening solutions for home gardeners. But the biggest change they made was doubling down on e-commerce and direct-to-consumer sales. Part of that meant creating a state-of-the-art e-commerce growing and distribution facility that would also serve as the company’s new headquarters. And when it came time to choose where, they decided to move just 50 miles down the road from where it all began. They’re now honoring the company’s Alabama roots with a new facility in Opelika, where they support a partnership with Auburn University and are quickly becoming a vital part of the Auburn-Opelika community.
“As we evolve and grow, expanding our capabilities in e-commerce and unique genetic plants, it was important for us to stay in Alabama, which has been our home for more than 100 years,” Sutterer says.
As Bonnie Plants looks to the future, Sutterer says the goal is to not only maintain the company’s position as the number one purveyor of vegetable and herb plants, but of all live goods, including flowers, succulents, and houseplants. They also hope to expand their sustainability efforts and continue to grow their e-commerce operations.
“Our mission is to deliver any plant, anywhere, any time,” Sutterer says. “It’s an unbelievably exciting time to be at Bonnie.”
(Courtesy of SoulGrown)
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