By George Ayres
Texas Department of Agriculture
March, 2008

From corned beef and cole slaw to salads and stew, cabbage is a key ingredient to a healthy and delicious diet. In Texas, that goodness is grown right here at home.

"Everyone looks forward to a nice helping of Texas cabbage, and our crop is always dependable and great-tasting," said Texas Agriculture Commissioner Todd Staples. "This year's harvest promises another delicious yield."

Cabbage is a longstanding dietary staple throughout the world. Abundant and inexpensive, cabbage is typically available throughout the year.

Fifteen percent of the cabbage consumed in our country is grown in Texas, and that ranks our state second in total U.S. production. Lone Star State cabbage is a nutritious, much-loved vegetable with a cash value of more than $40 million. The majority of Texas cabbage goes directly to fresh retail outlets such as your local grocery store, and a small percentage is used for processing in foods such as cole slaw and salads. Approximately one-half of Texas' commercial cabbage is grown in the Lower Valley, one-third in South Texas and the remainder on the High Plains and Trans-Pecos.

"There are roughly 2,500 to 3,000 acres of cabbage production in Texas, and that production is very, very good," said Dr. Juan Anciso of Texas Agrilife Extension Service. "A low disease and insect pressure is resulting in high-quality cabbage this year, and we're looking forward to a great crop."

Here in the Lone Star State, Texas-grown cabbage is available in stores now. Pick some up and add a healthful kick to any dish.

History

Cabbage has been cultivated for more than 4,000 years and domesticated for more than 2,500 years. Although it is often connected to the Irish, cabbage was brought by the Celts to Europe from Asia around 600 B.C. Early cabbage was not the full-bodied head we take for granted today, but rather a more loose-leaf variety. The head variety was developed during the Middle Ages by northern European farmers. Because cabbage grows well in cool climates, yields large harvests and stores well during winter, it became a major crop in Europe. It was French navigator Jacques Cartier who first brought cabbage to the Americas in 1536.

Fast Facts

Cabbage is round in shape with layers of leaves. Typically the leaves on the inside are lighter in color than the outer leaves because they are protected from sunlight. Cabbage belongs to the Cruciferae family of vegetables, which also includes kale, broccoli, collards and Brussels sprouts. There are three types of cabbage: green, red and Savoy. Green cabbage ranges in color from light to dark green with smooth-textured leaves. Red cabbage has purple or crimson smooth-textured leaves with white veins running through them. The leaves of Savoy cabbage are ruffled with a yellow-green color.

Nutritional Value

Cabbage contains beneficial phytochemicals, which can help activate and stabilize the body's antioxidant and detoxification mechanisms that dismantle and eliminate cancer-producing substances. Avoid buying precut cabbage, either halved or shredded, as once a cabbage is cut it begins to lose its vitamin C content.

What to Look For

Look for a cabbage with a green head, some shiny, crisp wrapper leaves and a freshly trimmed stem. After trimming, cabbage will start to discolor, but unlike lettuce it won't turn a rust color. A lot of handling has occurred by the time a shipment of cabbage reaches the store and goes on the shelf, so you'll also want to find one that's not damaged or cracked.

Storage Tips

Keep cabbage cold to help it stay fresh and retain its vitamin C content. Store the whole head in a plastic bag in the refrigerator crisper. Stored in this manner, red and green cabbage will stay fresh for about two weeks, and Savoy cabbage will keep for about one week. When storing a partial head of cabbage, wrap it tightly with plastic wrap and place in the refrigerator. Cut and wash the cabbage right before cooking or eating it.

Visit the Texas Department of Agriculture at www.gotexan.org for a comprehensive listing of GO TEXAN producers, or call (877) 99-GOTEX. For more information, contact Richard De Los Santos, TDA's state marketing coordinator for horticulture, produce and forestry, at (512) 463-7472 or richard.delossantos@tda.state.tx.us.

By George Ayres
Texas Department of Agriculture
October, 2008

Every year the cool, crisp valley breeze brings Texans a fall filled with the sweet, delicious taste of Texas fruit.

Citrus blossoms have been a familiar sight and scent in the Rio Grande Valley since the late 1800s, when Spanish missionaries brought grapefruit and oranges to South Texas.

"Texas has always been recognized for having an outstanding and delicious citrus crop," Agriculture Commissioner Todd Staples said. "The dedication and hard work of our proud producers always supplies the highest-quality yields."

Texas produce growers bring you such classic Texas fruit as Rio Star and Ruby-Sweet grapefruit as well as Navel and Valencia oranges. The prime months for Texas citrus are October through May. Texas promises another stellar produce season beginning with oranges from early to mid-October, and grapefruit from mid- to late October.

"We're expecting a great crop this year, similar to last year," said Eleisha Ensign, executive director of TexaSweet, a marketing commodity group in Mission. "We've had a lot of rain in the Valley and that adds more juice to the fruit."

The health benefits of Texas citrus only sweeten the deal. Grapefruit and oranges are excellent sources of vitamins C and A. They contain no fat, no sodium or cholesterol, and are low in calories. Texas grapefruit also has a higher sugar content than grapefruit from California or Florida and a lower acid content. Texas grapefruit also tends to get sweeter as the season goes on.

The South Texas subtropical climate is ideal for growing Texas oranges. Produce shippers expect to pack early-season orange varieties, such as Marrs and Hamlins, through the first of the year with the midseason varieties, such as the pineapple orange variety arriving through March. The later-season Valencias and Navels start in March and continue through late April or mid-May.

To learn more about where to find Texas-grown produce or to order TDA's produce publications, visit the GO TEXAN Web site at www.gotexan.org or call (877) 99GO-TEX. Also, for produce and vegetable selection tips and recipes or to explore our directory of local farmers' markets and pick-your-own farms, visit www.picktexas.com/ and find out when the freshest Texas fruits and vegetables are in season.

Calling all citrus cooks! The 2008 Texas Rio Star Grapefruit Recipe Challenge, sponsored by TexaSweet Citrus Marketing, Inc. and Taste of the South magazine, is officially under way! From now until Feb.15, contestants can enter original salad, entree or dessert recipes that incorporate the sections or juice from at least one fresh Texas Rio Star grapefruit. One grand prize of $1,000 will be chosen from the first prize recipe winners ($500 prize) from the Home-Cook division and the Professional division. For more information or to submit your recipe, visit www.riostarchallenge.com/. Type in GO TEXAN when asked how you heard about the event. 

By George Ayres
Texas Department of Agriculture
September, 2008

The school year has started and what better way for the little ones to jump right into the good graces of their teacher than to offer a beloved Texas apple?

While many Texas crops have an ideal harvest date, it's no secret the tasty Texas apple stands out every month of the year.

A favorite for all ages, Texas apples score high on the nutrition report card. Packed with vitamins A and C, calcium, phosphorous and high amounts of potassium, apples from the Lone Star State are healthy, great-tasting and always available.

"Conditions for this year's crop have been excellent," said Cal Brints of Apple Country Orchards in Idalou. "We started picking our crop on the Fourth of July and will continue until the first week of December."

According to Brints, Apple Country Orchards harvests more than 20 varieties of fresh, crisp apples, including Galas, Fujis, Pink Lady's, Braeburns and Granny Smiths.

The majority of Texas apples are grown in the South Plains around Lubbock and also along the border of Texas and New Mexico. And while the hot Texas summer often takes its toll on state crops, tree-ripened Texas apples hold up well against the ever-present sun. Because they usually stay on the tree longer, Texas apples have a higher sugar content and a noticeably sweeter flavor - up to 40 percent sweeter than most other apples - which is another great reason Texas apples reign supreme when it comes down to delicious flavor.

Here are a few selection and storage tips to help you get the most of this year's banner apple crop:

Selection: Choose fruit that is firm with a fresh smell. Avoid apples with bruises or broken skin. When possible, purchase loose rather than bagged apples. Loose apples are easier to examine and select. Look for uniform, bright colors.

Storage: Apples continue to ripen after harvest, and most types keep better in the refrigerator. Place them in the crisper in a plastic bag with plenty of ventilation holes. Wash them right before using. Surface moisture causes apples to discolor. For long-term storage, wrap apples in paper and store in a cool dry place. Remember to store in a single layer only.

For a listing of Texas apple growers, visit www.gotexan.org/ or www.picktexas.com/.

Coffee may cure the daily grind, but specialty teas are making a delightful stir.

Available in more varieties than ever and delicious served hot or cold, the soothing flavors of Texas teas are becoming a popular cup of choice. Need a refill? The Texas Department of Agriculture is ready to serve.

"Texas offers a wide assortment of teas that are sure to please any palate," said Sarah Riggins, TDA's state marketing coordinator for food. "From herbal and organic varieties to unique flavors with wonderful aromas, teas have become increasingly popular among all age groups."

The growing popularity of tea has been attributed to many things, including claims of health benefits and therapeutic qualities.

Tea is often categorized as black (fermented), green or yellow (unfermented), and oolong or pouchong (semi-fermented). Each offers its own unique flavor, color and aroma. Try them all and join the growing number of people who are making time for tea.

For a tempting twist beyond traditional lemon, try fruit-flavored teas from DeCoty Coffee Company (www.decoty.com/). Filter-packed for easy brewing, DeCoty teas come in flavors such as peach mango, raspberry and apricot. If cold is what cures you, try DeCoty's Western Gold Iced Tea. Offering rich color and full-bodied taste, this refreshing orange pekoe black tea can squelch a summer thirst from the very first sip.

More teas sure to please are available at An Ancient Art Handcrafted Soap Co. (www.anancientartsoap.com/). Organically grown, these teas come in a variety of blends including the traditional Chinese oolong variety, which is brewed to be bitter, yet offers a surprisingly sweet aftertaste. For an exotic taste of South African culture, try the sweet and nutty flavors of rooibos red tea. A favorite among health-conscious consumers, rooibos tea lacks caffeine and contains a high level of antioxidants.

Hand-picked 100 percent pure Ceylon black tea is among the many specialty blends at Kevton Gourment (www.kevtonteatyme.com/). Low in caffeine and sprinkled with delicate fruit flavors, including apple, raspberry, apricot and lemon, award-winning Kevton teas make a soothing serving both hot and cold. Buy in assorted gift boxes, single sealed envelopes or attractive, handcrafted wooden gift boxes.

At La Cuesta Farm (www.lacuestafarm.com), chai tea is made with Grade A raw goat milk, green tea, natural spices and delicately sweetened with pure Texas honey. Rich and complex, chai tea has been enjoyed through the centuries in India and is now more popular than ever in the Western world. A black tea in its most basic form, chai is often sweetened with flavors of cinnamon, ginger, pepper and cloves.

Nile Valley Herbs (www.nilevalleyherbs.com) is named for the Egyptian river that has long produced some of the world's finest hibiscus flowers. Caffeine-free and packed with Vitamin C, Nile Valley's tart and colorful hibiscus tea and hibiscus mint tea are delicious hot or cold.

All the Tea in the World

Lucky for tea drinkers, most varieties and blends are as near as the corner store. But did you ever wonder where most tea originates?

The following countries supply the vast majority of all the tea in the world.

• China
• India
• Sri Lanka (Ceylon)
• Taiwan
• Japan

For more information on quality Texas teas, visit www.gotexan.org/ and click on "Find Product/Members." You also may contact Sarah Riggins, TDA's state marketing coordinator for food, at (512) 475-1663 or sarah.riggins@tda.state.tx.us.

While many Texas crops have an ideal harvest date, it's no secret the beloved Texas apple stands out every month of the year. A favorite for all ages, Texas apples score high on the nutrition report card. Packed with vitamins A and C, calcium, phosphorous and high amounts of potassium, apples from the Lone Star State are healthy, great-tasting and always available.

"Conditions have been very good, and this year's crop is fantastic," said Carol Adams, owner of Love Creek Orchards in Medina. "We started picking our crop in mid-July and will likely continue until November."

According to Adams, Love Creek Orchards harvests a wide variety of fresh, crisp apples, including Galas, Fujis, Molly's Delicious and Granny Smiths.

The majority of Texas apples are grown in the South Plains around Lubbock and also along the border of Texas and New Mexico. And while the hot Texas summer often takes its toll on state crops, tree-ripened Texas apples hold up well against the ever-present sun. Because they usually stay on the tree longer, Texas apples have a higher sugar content and a noticeably sweeter flavor - up to 40 percent sweeter than most other apples - which is another great reason Texas apples reign supreme when it comes down to delicious flavor.

Here are a few selection and storage tips to help you get the most of this year's banner apple crop:

Selection: Choose fruit that is firm with a fresh smell. Avoid apples with bruises or broken skin. When possible, purchase loose rather than bagged apples. Loose apples are easier to examine and select. Look for uniform, bright colors.

Storage: Apples continue to ripen after harvest, and most types keep better in the refrigerator. Place them in the crisper in a plastic bag with plenty of ventilation holes. Wash them right before using. Surface moisture causes apples to discolor. For long-term storage, wrap apples in paper and store in a cool dry place. Remember to store in a single layer only.

For a listing of Texas apple growers, visit www.gotexan.org/.

Thanks to Carol Adams and the folks at Love Creek Orchards for this delicious apple cobbler recipe. Enjoy!

Apple Cobbler

4 cups Texas apples, peeled and sliced
2 cups sugar
1 stick butter
1 tsp. cinnamon   
1 tsp. nutmeg
1 tsp. vanilla
Water to cover apples
Pastry for 1 (9-inch) pie

Put apples in a 9" x 13" glass dish. Add sugar, butter, cinnamon, nutmeg and vanilla. Place pastry on top in a lattice design. Bake at 350 F for approximately 40 minutes. If necessary, brown under broiler.   

The best way to tell if your product is produced in Texas is to look for the exclusive GO TEXAN logo - a glowing brand in the shape of Texas. Launched in 1999 by the Texas Department of Agriculture, GO TEXAN is a unified initiative promoting the wide array of agricultural products grown and processed in Texas. From food, wine and livestock to plants and fiber, the GO TEXAN logo is the symbol of quality. To learn more about the GO TEXAN program, call (877) 99-GOTEX or visit the GO TEXAN Web site at www.gotexan.org/.

David Glessner
Texas Department of Agriculture
May 2007

It's tough to beat a Texas peach when it comes to summertime snacking, and as roadside stands and farmers markets start cropping up like bluebonnets, that juicy just-picked goodness is only a short drive from home.

Arriving each summer as early as April and available through July, Texas peaches are world renowned for their distinctive sweet smell and delicious, tangy, sweet taste. Having been spared from the April freeze, this year's crop looks promising as ever.

"Texas peaches not only offer unmistakable taste, but also contribute to our economy," said Texas Agriculture Commissioner Todd Staples. "Last year, Texas produced 8,350 tons of quality peaches valued at more than $14 million."

As the Lone Star State's leading deciduous fruit crop, it is estimated there are more than a million peach trees planted in Texas. Among them are peach trees owned and harvested by GO TEXAN members Cliff and Sylvia Caskey of Caskey Orchards in San Marcos.

"This year's crop looks exceptionally good," Sylvia said. "We survived the April freeze and we're hearing the same good news from the growers in Fredericksburg. For the local consumer, Texas peaches are far superior to those imported from other states because they don't have to be shipped or stored. Imported peaches have to be harvested before they've reached ripeness and then chilled in order to ship. Locally harvested peaches can be left on the tree for maximum ripeness. The proof is in the taste test."

Another test for identifying perfect peaches requires a gentle touch.

"The most accurate place to test a peach for ripeness is at the stem right where it came off the tree," Sylvia said. "If the peach gives a little to gentle pressure at the stem, it is ripe. There's no need to squeeze the whole peach and bruise it."

The color and taste of a peach are determined by variety, which in turn, dictates time of ripening and harvest, Sylvia said. Skin colors vary from yellow to red, while the flesh of the fruit is typically yellow or orange. Taste can vary from tart to dessert-flavored sweet.

"Customers learn that most varieties are equally good if harvested under similar conditions," Sylvia said. "Mid-summer peaches are usually sweeter than the earlier varieties simply because the hot, dry temperatures are peak harvesting conditions for peaches."

Critical to the success of each year's peach harvest is a pattern of ideal weather conditions that begins each winter with accumulated chill hours.

"Chill hours are the number of hours of temperatures between 32-45 degrees accumulated from dormancy to bloom," Sylvia said. "We have about 30 different varieties of peaches in our orchard, and each variety requires a different number of chill hours. We have some varieties that require as few as 450 hours of accumulated chill and others that need as many as 750."

Also critical to the success of the crop is ideal rainfall, air circulation and the lack of severe weather conditions such as hail, drought and hard freeze. When the weather cooperates, the goodness of Texas peaches is plentiful and easy to find.

"The grocery stores usually display whether peaches are from Texas or imported," Sylvia said. "Of course, if consumers really want to experience the best of Texas peaches, they can also visit the local farmers markets and get to know the producers and their products firsthand."

Buying fresh produce and peaches may offer another benefit, Sylvia said.

"Parents will probably be amazed at how many fruits and vegetables their children will come to like simply because the taste of anything harvested fresh from the garden is so different than what they're used to," she said.

Peach Pits

Peaches come in many varieties, but all of the fuzzy fruits fall into one of the three classifications based around their stone or pit.

• Cling - refers to the strong adhesion of the flesh to the pit. With this variety, the flesh needs to be bitten off the seed with the teeth or scraped with a utensil.
• Semi-free - the flesh clings to the seed a bit, but is more easily removed with a knife or teeth.
• Free - the flesh readily and cleanly pulls away from the seed.

Eat a Peach (or Two)

Thanks to our friends Steve and Jan Young of Young's Orchard near Wichita Falls, you can enjoy these great snacks made with delicious Texas peaches.

Peach Cobbler

4 cups peeled and sliced peaches
1/2 cup butter
1 cup flour
1 cup sugar
1 cup sugar water  (3/4 cup water and 1/2 cup sugar)
2 tsp. baking soda
1/2 tsp. salt
3/4 cup milk

Cook peaches in sugar water. Melt the butter in a 9 X 13-inch pan while preheating the oven at 350 F. In a large bowl, mix the flour, sugar, baking power, salt and milk. Beat well. Pour the cooked and drained peaches into the buttered pan. Pour the batter over the hot peaches. Bake at 350 F for one hour or until brown on top.
Serves 12-16

Peach Ice Cream

1 quart fresh peaches, peeled and chopped
1/4 cup sugar
2 14-ounce cans sweetened condensed milk
2 12-ounce cans cream soda
1/4 tsp. almond extract

Mix ingredients and pour into a 4-quart ice cream freezer. Add milk to freezer "fill" line. Freeze with chipped ice and rock salt according to manufacturer recommendations.

For more information about Texas peaches, visit the Texas Department of Agriculture at http://www.gotexan.org/ and click on "Find Products/Members" for a comprehensive list of Texas peach producers. You also may contact Richard De Los Santos, TDA's state marketing coordinator for Horticulture, Produce and Forestry at (512) 463-7472 or Richard.delossantos@tda.state.tx.us. Online or on the road, now is the time to find ripe Texas peaches.

David Glessner
Texas Department of Agriculture
March 2007

Get under the skin of a Texas sweet onion and prepare for a pleasant surprise. Sweet to the taste and dry to the eye, Texas sweet onions are the mild-mannered cousins of the sharp-tasting onions that so famously make us cry.

Onions are the leading vegetable crop in the Lone Star State and with Texas sweet onions arriving as early as March, springtime is a great time to take your pick. To help choose the season's finest, the Texas Department of Agriculture offers a comprehensive list of

Texas onion producers who partner with the GO TEXAN marketing program to promote Texas agricultural products. Visit www.gotexan.org/ and click on "Find Products/Members" to find the great taste of Texas onions.

"Our Texas sweet onions are another reason why consumers look to the Lone Star State when they want high-quality taste and one-of-a-kind flavor," said Texas Agriculture Commissioner Todd Staples. "We are proud of our Texas onion farmers who work so hard to ensure these great onions are the first domestic arrivals each year."

Early to the produce aisle and packed with flavor, juicy Texas sweet onions are a terrific addition to any kitchen. They also carry reduced amounts of pyruvate, which is the natural chemical that makes eyes water. Peel back the layers of great taste, and Texas onions offer even more benefits.

"Texas onions not only taste great, they're also low in calories," said Richard De Los Santos, TDA's state marketing coordinator for Horticulture, Produce and Forestry. "Onions have naturally occurring compounds that lower blood pressure and reduce cholesterol. They also have cancer-fighting antioxidants and are rich in vitamin C. Best of all, they add distinctive flavor to a variety of dishes and can even be eaten raw."

The most widely known Texas sweet onion is the Texas 1015, which is characterized by its brownish-yellow skin, single center and a bulbous shape that can grow to the size of a softball. Thanks to Texas' sunny semi-tropical climate and rich, fertile soil, the 1015 and its red, white and green domestic counterparts thrive throughout the southern United States and are in high demand around the world.

"Texas produces a variety of exceptional onions of all colors, shapes and sizes," De Los Santos said. "Regardless of your preference, it's hard to go wrong when you select Texas onions."

Selection & Storage

When shopping for Texas sweet onions, look for shiny, thin skins and tight, thick necks. Large, single center onions make the best onion rings and also taste great raw. Smaller onions and those with multiple centers can be sliced and diced, grilled or raw, and add mildly sweet and zesty flavor to salads, sandwiches, Mexican food, chili and omelets. When storing, keep onions in a dry, well-ventilated area and separated as much as possible for optimum air circulation. Store in nets or flat layers and avoid bagging in bunches. When properly stored, onions will often stay fresh for 30 days. If an onion is sliced, wrap the remainder in cellophane and refrigerate. Also remember that onions emit odors that are absorbed by other fruits and vegetables so it is best to keep them separate.

The Name Game

The Texas 1015 is called by many names, but according to Texas A&M University professor emeritus, Dr. Leonard Pike, the onion he developed was named for its ideal planting date of Oct. 15. By coincidence, Pike's onion was developed on South Farm-to-Market Road 1015, which inspired theories that it was named for its point of origin.

In some circles, the quest for a flashier name found the 1015 at the center of name-the-onion contests and regional lingo, which inspired new monikers such as Texas SuperSweets and the less specific SpringSweets. In grocery stores, the onion is commonly branded the 1015Y to indicate its yellow color.

Call it what you will, but a 1015 by any name is one sweet onion.

Chop, Chop

Let's Get Cooking With Texas Onions

Thanks to our friends at the South Texas Onion Committee, eating onions can take on a decidedly Texas twist. For a one-two taste of Texas onions, try the first recipe below and then modify it slightly for use in the second recipe.

Lone Star-Style Whole Roasted Onions

4 large (14 to 16 ounces each) Texas SpringSweets or Texas 1015 SuperSweet Onions

Olive oil

Place, whole, unpeeled onions in as small a baking pan as possible. Drizzle lightly with olive oil. Roast uncovered at 375 degrees Fahrenheit. Onions are done when easily pierced with a fork (soft, but not mushy) about 1 hour and 15 minutes depending on size. To serve, cut an X through the top of each onion and squeeze slightly at the bottom so it opens like a baked potato. Season with salt and pepper to taste and garnish with sour cream and chives.

Makes 4 servings

Texas BBQ Beef-Stuffed Onions

4 Lone Star-Style Whole Roasted Onions (see above) without X cut, at room temperature

6 ounces lean deli roast beef, cut into ½-inch squares

¼ cup barbecue sauce

3 ounces smoked sharp cheddar or sharp cheddar cheese, shredded

Cut a thin slice off the top of the onions. Gently squeeze each onion from the root end; remove center to leave a shell of about ½ inch. Finely dice the onion centers. In a medium bowl, toss diced onion with roast beef, barbecue sauce and cheese; stuff each onion shell with one-fourth of the mixture. Reheat at 375 degrees Fahrenheit until hot, about 15 minutes.

Makes 4 servings

For more information on Texas onions, visit www.gotexan.org or contact Richard De Los Santos at (512) 463-7472 or richard.delossantos@agr.state.tx.us.

David Glessner
Texas Department of Agriculture
January 2007

In the ongoing fight for good health, Texas curly leaf spinach remains a formidable contender.

Also known as Savoy spinach, the curly leaf variety of the vitamin-packed veggie is in fine form this season. According to the Texas Department of Agriculture, the Lone Star State harvested 1,050 acres of curly leaf spinach in 2005 valued at $1.6 million.

"Texas-grown curly leaf spinach remains a nutritious addition to any healthy diet," said Richard De Los Santos, TDA's state marketing coordinator for Horticulture, Produce and Forestry. "The Texas crop looks fantastic this season and we look forward to steady sales as Texans continue to add curly leaf spinach to their meals."

Shipped in ice-packed containers, Texas curly leaf spinach is carefully handled from farm to grocer where it ranks as a produce aisle champion for nutritional value, versatility and great taste. From salads and sandwiches to casseroles and quiche, the green goodness of Texas curly leaf spinach helps fight cancer and cholesterol, and also provides a wealth of vitamins for healthy bones and eyes. Add calcium, folate, magnesium and iron, and Texas curly leaf spinach is tough to beat as an ally in maintaining good health.

"Nutritionally speaking, curly spinach is a super-champ of the vegetable world," said Dondee Lindenborn, a co-owner of Pentagon Produce, which grows 600 acres of Texas curly leaf spinach in Uvalde. "Spinach has twice as much protein, calcium, iron, potassium, Vitamin A, Vitamin B and B-2, niacin and Vitamin C as any other leafy green - and it tastes great!"

Curly leaf spinach is grown exclusively in the south, east, Midwest and near-west regions of the United States, and is available year-round. Thanks to a labeling system developed by growers, processors and re-packers, consumers can easily identify curly leaf spinach by a point-of-origin label located near the spinach date code.

As with all produce, consumers are encouraged to properly wash and store Texas curly leaf spinach for best quality and safety. Always prepare spinach on clean surfaces and pack it loosely in sealed plastic bags before refrigerating. The U.S. Food and Drug Administration recommends storing produce in a clean refrigerator at a temperature of 40 degrees Fahrenheit or below.

For more information about the selection, storage and handling of Texas curly leaf spinach, visit TDA's Pick Texas Web site at www.picktexas.com/. For a searchable list of GO TEXAN spinach producers, visit the GO TEXAN Web site at www.gotexan.org/.

Eat Your Texas Curly Leaf Spinach!

With special thanks to www.curlyleafspinach.com/, we offer the following recipes for delicious dishes made with quality Texas curly leaf spinach.

Hot Mexican Spinach Con Queso Dip

16-ounce jar salsa (any heat level)
4-ounce can green chilies (optional)
1 pound fresh curly leaf spinach, chopped into medium-size pieces
½ tsp. onion powder
1 cup evaporated milk
2 cups shredded Monterey Jack cheese
4-ounce can chopped black olives, drained
8-ounce package light cheese, softened and cubed
1 T. Balsamic vinegar

Preheat oven to 400 degrees Fahrenheit. In a medium mixing bowl, add all ingredients and mix evenly. Pour into a shallow, oven-proof baking dish. Bake 15-20 minutes or until bubbly. Serve with tortilla chips or fresh vegetables on a warming plate. Makes 7 cups.

Sautéed Fresh Curly Leaf Spinach

2 pounds fresh curly leaf spinach
1 T. butter
2-4 T. extra virgin olive oil
1 large clove garlic, peeled and crushed
1 shallot, chopped
Sea salt and freshly ground black pepper
Fresh lemon juice

Remove the curly leaf spinach stems. Tear the leaves into large pieces. Fill a large bowl with cold water and wash the spinach. Repeat 2 or 3 times until the spinach is thoroughly cleaned. Drain and pat dry. Heat a large skillet. Melt the butter, and then add the olive oil, garlic and shallot. Cook about 3 minutes until soft. Add the fresh curly leaf spinach by the handful and cook while stirring until spinach is wilted. Continue to add spinach and stir. Add more olive oil as necessary. When the spinach is wilted and cooked through, season with salt and pepper and toss. Add fresh lemon juice and serve warm.

For more information on the green goodness of spinach, call or visit the following GO TEXAN spinach producers. GO TEXAN is a unified initiative promoting the wide array of agricultural products grown and processed in Texas, including food, wine, livestock, plants and fiber. For more information, contact Richard De Los Santos at (512) 463-7472 or richard.delossantos@agr.state.tx.us.

Energy Sprouts
3602 Highpoint
San Antonio, Texas 78217
(210) 654-3963

Frio Valley Farms
300 Paseo Encinal
San Antonio, Texas 78212
(210) 930-0456

Kay F Bell Farm
P.O. Box 2431
Jacksonville, Texas 75766
(903) 584-9122

Pardi Produce Inc.
P.O. Box 115
Edinburg, Texas 78540
(956) 383-3818

Pentagon Produce
P.O. Box 1907
Uvalde, Texas 78802
(210) 698-3667

Rio Fresh
P.O. Box 1619
San Juan, Texas 78589
(956) 787-0023

Theiss Farms
6206 Old Spring Cypress
Spring, Texas 77379
(281) 376-5809

Cupid's arrow is racing forward, but it doesn't have to catch you off guard. With help from the Texas Department of Agriculture and partnering GO TEXAN members, there is still time to melt your sweetie's heart with the classic gifts of chocolate and candy.

To help make Valentine's Day the sweetest day of the year, the following sampler highlights confectioner members of the GO TEXAN program, which is a unified marketing initiative to promote agricultural products grown and processed in Texas, including food, fiber, livestock and plants.

At Lammes Candies (www.lammes.com/), sweet gift ideas are available in shimmering heart-shaped boxes filled with assorted chocolates, pecan pralines and the company's signature chocolate longhorns. Creamy and chewy or nutty and crunchy, Lammes has gift-giving covered with dark and milk chocolate or a combination of both that is sure to unlock your loved one's heart.

For a spicy spin on classic chocolate, check out the maple- and jalapeño-flavored selections at Katy Sweet Confectioners (www.katysweet.com/). Pepper pralines, spicy pecans and "hot" chocolate assortments satisfy the sweet tooth with an added dash of sizzle. Pecans, fudge and sugar-free treats help fill the bill for lip-smacking gifts.

If it's fresh, flavorful fudge that sets your sweetheart aflutter, Creative Candy Design (www.creativecandydesigns.com) offers a mouth-watering menu of sweet somethings, including best-selling flavors such as peanut butter chocolate, vanilla walnut, chocolate pecan and chewy praline. Other options include pistachio nut, rocky road, amaretto and mint chocolate swirl.

The name says it all at Elegant Edibles (www.elegantedibles.com/) where Texas toffee, truffles, pecan brittle, pastries and biscotti are available to pick and choose to your heart's content. Packaging and quantity options allow you to individualize your gift of gourmet snacks and scrumptious confections.

Sticking with a time-honored family recipe, The Toffee Company (www.toffeeco.com) starts with the best available ingredients to create tempting toffees that are uniquely thin and crisp, yet packed with chocolate and pecans. Available in assorted decorative tins, the Valentine's gift selection is wrapped in red and includes a themed greeting card.

Candy made with love is the story at Sweet Stuff Candy (www.sweetstuffcandy.com). A small business built on made-from-scratch sweetness, Sweet Stuff Candy advertises small, handmade batches that are big on taste. Fluffy white divinity, praline, fudge and caramel flavors are hand-spooned house specialties just like grandma used to make.

Don't go it alone this Valentine's Day. GO TEXAN and find out how to shop, ship or custom order the Valentine's Day gift that helps keep Cupid on target.

For a comprehensive listing of GO TEXAN confectioners, visit www.gotexan.org/ or call (877) 99GO-TEX.

For more information on GO TEXAN food producers, contact Sarah Riggins, TDA's state marketing coordinator for food at (512) 475-1663 or sarah.riggins@agr.state.tx.us.

Say it with Sugar-Free Sweets

Sweet doesn't have to equal sugar on Valentine's Day. With help from GO TEXAN members, including Sweets of Texas (www.sweetsoftexas.com/), your special someone can enjoy the sugar-free sweetness of pecan pralines. Available in gift boxes containing nine or 18 handmade pralines, Sweets of Texas uses the freshest ingredients to satisfy the sweet tooth without the sugar.

Another Valentine's Day option comes courtesy of Holiday Farms (www.divinitybydave.com/) where a 10-ounce gift box of caramel nut patties does the trick without the sugar.

At Hajost Pecan Farm (www.ramirezpecanfarm.com), sugar-free frosted pecans offer quite the crunch with cinnamon flavor available for a dash of extra spice.

Go ahead and give the guilt-free goodness of caramel, walnuts, cinnamon and chocolate this Valentine's Day and say "Be Mine" with sugar-free sweets.

David Glessner
Texas Department of Agriculture
December 2006 

Get out of the box and into the basket when it's time for thoughtful gift giving. Whether you're celebrating a traditional holiday, special anniversary or just want to surprise a friend, client or boss, a basket brimming with goodies is a unique way to personalize the gift-giving experience.

With help from the Texas Department of Agriculture's GO TEXAN program, gift-giving ideas are as plentiful as our thousands of Texas-grown member businesses.

Have a favorite foodie? Find a basket of Texas-made salsa, barbecue sauce and spicy chile powder that will have your loved one singing your praises.

Is your honey a health enthusiast? Deliver a bouquet of Texas-grown fruits, nutritious nuts and sunflower seeds.

If you find yourself in a gift-giving jam when it's time to shop for a special someone, order a sampling of Texas-made jalapeño jelly, peach preserves and other sweet and zesty spreads.

With help from GO TEXAN members, you can mix and match to your heart's content. Personalize your basket to the appetite and preference of the recipient and add gift certificates, tickets to a show or handy gadgets. Your imagination and thoughtfulness could be the greatest gift of all.

The following is a sample of GO TEXAN gift suggestions:

• "At Becker Vineyards, we can make custom gift basket with items such as wine, jelly, mustard, chocolate, bottle openers and more," said public relations and marketing coordinator Nichole Bendele. "Along with baskets, we also sell wooden wine boxes. People can buy from us on location or we can ship their purchase." Becker Vineyards is one of more than 85 Texas wineries ready to help with spirited gift giving. For more information, visit www.beckervineyards.com. For a complete listing of GO TEXAN wineries, visit www.gotexanwine.org.

• Tamales are another time-honored Texas holiday tradition and at Texas Tamale Co. of Houston, the holidays last all year. Using lard-free homemade recipes, Texas Tamale Co. delivers quality, gourmet tamales in a variety of flavors. Texas Monthly magazine named Texas Tamale Co. the home of the best mail-order tamale in the Lone Star State. Nationwide shipping has helped earn rave reviews from as far away as Boston and New York. Spice up the holidays by wrapping up an order of tamales and add some smoked sausage and signature sauces. For more information about Texas Tamale Co., visit www.texastamale.com/. Other Texas tamale options can be found at www.gotexan.org.

• Know someone with a nose for lavender? Lavender Ridge Farms of Gainesville offers linen sprays, scented laundry bags, sachets, pillows and essential oils. Add candles, lotions and soaps to help pamper someone special with lavender's unique scent and soothing qualities. Order pre-packed baskets or create your own assortment. Lavender Ridge Farms is a click away at www.lavenderridgefarms.com/. Other lavender vendors can be found at www.gotexan.org.

• Get cracking with Austin's own Austinuts. Besides offering a wide assortment of dry roasted gourmet nuts and seeds, Austinuts is chock-full of chocolate, candy, trail mixes and dried fruit. Select a Texas-themed gift pack or mix and match your own batch of almonds, pistachios or fiery Texas-flavored salsas and tortilla chips. Discover more about Austinuts at www.austinuts.com/ and also visit other Texas nut producers at www.gotexan.org.

• If fancy fruit is on the list, visit RiverStar Farm. Besides offering bulk quantities of cookies, meats and other goodies, RiverStar Farm is a great one-stop spot for quality citrus, apples and pears. Pick fruit by the box or basket, mix and match, and ship anywhere in the U.S. for a sweet, healthy treat that's tough to beat. Pick a winning gift idea at www.riverstarfarms.com/ and visit other Texas fruit producers at www.gotexan.org.

• If it's cheese that pleases, Lucky Layla Farms of Garland offers a full line of melt-in-your mouth flavors. From mozzarella and jalapeño Tex-Mex to ricotone and campesino, Lucky Layla Farms offers a selection of slabs for slicing and dicing. Choose from blocks or wheels, and then add a miniature cutting board, gourmet crackers and wine to turn your present into a picnic. For a virtual tour of Lucky Layla Farms, visit www.moocheeses.com/. Other Texas cheese vendors can be found at www.gotexan.org.

When it's time for special occasion gift giving, use your imagination and GO TEXAN. GO TEXAN is a unified initiative promoting the wide array of agricultural products grown and processed in Texas - from food, wine and livestock to plants and fiber. To learn more about the GO TEXAN program, call (877) 99-GOTEX or visit the GO TEXAN Web site at www.gotexan.org.

David Glessner
Texas Department of Agriculture
December 2006 

As any Texan will tell you, it's easy to pick a peck of prized pecans when you live in the Lone Star State.

According to the Texas Department of Agriculture, almost 1 million acres of native pecans are grown here, making the pecan the official state tree of Texas. Texas also ranks as the nation's largest producer of native pecans and the second-largest producer of orchard-grown pecans. Last year, receipts for Texas pecans totaled almost $96 million and placed the versatile nut at No.15 on the state's list of agricultural commodities.

"This year's pecan harvest is moving along very well," said Cindy Wise, executive director for the Texas Pecan Growers Association. "Pecans are an alternate bearing tree, which means that every other year is a good year for production. The upside of all this is that quality is very good."

Best-known as a snack food and key ingredient in baked goods, the pecan nut is the fruit of the largest of the hickory trees, which also serve as a source for wooden furniture and flooring. Pecan production in Texas has a major economic impact on such cities as Austin, Bastrop, Seguin and San Saba. El Paso is home to a whopping 20 percent of the state's pecan industry.

No matter where you live, the great taste of Texas pecans can be mail-ordered, purchased on the Internet or shipped by such GO TEXAN pecan producers as Berdoll Pecan Farms (www.berdoll.com), Bragg Pecan Farms (www.texaspecans.com) and Rascoe Organic Pecan Orchard (254-799-3334).

Thanks to our friends at the Texas Pecan Growers Association, the following pecan recipes can be enjoyed during the holidays and all year ‘round.

Mexican Pecan Corn Bread

4 large eggs
16 ounces sour cream
1 cup vegetable oil
16 ounces cream style corn
3 cups yellow cornmeal
2 T. baking powder
1 tsp. baking soda
1 tsp. salt
1/3 cup green bell peppers, chopped
3 jalapeño peppers, seeded and chopped
2 cups sharp cheddar cheese, shredded
2 cups Texas pecans, chopped

Beat eggs and mix with sour cream, oil and corn. Combine cornmeal, baking powder, baking soda, salt, bell peppers, jalapeño peppers, cheese and pecans. Stir to mix. Add to creamed mixture and blend until well combined. Pour half of batter into each of two 9 X 5-inch loaf pans. Bake in 350 degree F. oven about 50 minutes until tested done.

Makes two loaves

Chocolate Pecan Pie

1 package (8 ounces) semi-sweet baking chocolate
1 refrigerated pie crust
2 T. butter or margarine
3 eggs, slightly beaten
1/4 cup firmly packed light brown sugar
1 cup light or dark corn syrup
1 tsp. vanilla
1-1/2 cups pecan halves or large pieces

Heat oven to 350 degrees F. Coarsely chop 4 squares of the chocolate and set aside. Line 9-inch pie plate as directed on package with pie crust. Microwave remaining 4 squares of chocolate and butter in large microwavable bowl on high 1 to 2 minutes or until butter is melted. Stir until chocolate is completely melted. Brush bottom of pie crust with small amount of beaten egg. Stir sugar, corn syrup, eggs and vanilla into chocolate mixture until well blended. Stir in pecans and chopped chocolate. Pour into pie crust. Bake 55 minutes or until knife inserted 2 inches from edge comes out clean. Cool on wire rack.

Makes 8 servings.

Quality pecans are not only found beneath Texas pecan trees, they also can be found on TDA's GO TEXAN member Web site where growers and producers offer a wide array of top-notch pecan products. For a complete listing of Texas pecan producers, visit www.gotexan.org or call (877) 99GO-TEX. You also may visit www.picktexas.com

GO TEXAN is a comprehensive marketing program for Texas-made products. Through GO TEXAN, thousands of member partners along with TDA promote quality Texas-made agricultural products.

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Pick Pecans

Pecans and pecan-related items make great year-round gifts for your favorite snacker. Ship a bundle to a loved one, hand out snack packs at work or give a gift that keeps your pecan lover cooking and cracking. Go nuts. GO TEXAN. Visit www.gotexan.org/ for a complete listing of GO TEXAN members and gift ideas.

• Keep the kitchen cracking with the "Texas Pecan Cookbook." Available from Durham Ellis Pecans and other GO TEXAN pecan producers, the cookbook features more than 400 recipes and is sure to keep the shells flying when meals and snacks call for pecans. Visit www.durhampecan.com/.

• Get the good stuff with the York Nut Cracker and the "Goodie Gitter" tool set from Pecans International. The two-piece, hand-held tool set cuts pecans into perfect halves and then separates the bitter bark from the meat of the nut. Crunch the nut, not the shell. Visit www.pecansinternational.com/.

• Share the wealth with pecan snack packs from The Davis Mountain Nut Company. Available in two- and four-ounce packs (sold by the carton), you can pitch a pack of flavors ranging from cinnamon toast, vanilla almond, chocolate fudge and others. Visit www.allpecans.com/ for more information.

George Ayres
Texas Department of Agriculture
November 2006 

Looking for new ideas for dinner? We've got three words for you: "Don't Be Blah." That's the message from the National Pork Board to remind consumers about delicious alternatives for mealtimes.

The lively campaign is geared toward younger consumers who want to be better cooks, but feel constrained by time demands and old habits.

The most widely eaten meat in the world, pork accounts for approximately 38 percent of daily meat protein intake worldwide, and it certainly has its delicious merits. Who can resist mouth-watering pork chops and crispy bacon?

Not only is pork great-tasting, it also gets top marks for good health, too.  It is loaded with protein, vitamins and minerals and is an excellent source of thiamin, niacin, riboflavin, vitamin B-6, phosphorus and protein, as well as a good source of zinc and potassium.

"Besides the added nutritional value, many cuts of pork are as lean as other cuts of meat," said Terri Barber, the Texas Department of Agriculture's state marketing coordinator for livestock.

Pork tenderloin meets the government guidelines for the ‘extra lean' category. 

All of this is good news for Texas' almost 4,000 pork producers as the state ranks 13th in national pork production.  Hogs are mainly raised in Central and East Texas and in the northern Panhandle.

So, this season, Don't Be Blah. Explore new pork recipes. Visit http://www.texaspork.org/ and try your hand at something new and different.

Below, check out two recipes you're sure to enjoy!

Ginger Pork Stir Fry

(One serving has only 193 calories and 6 grams of fat)

1 pound boneless pork loin, cut into 3/4-inch cubes
1 T. soy sauce
1 T. vinegar
1 tsp. sesame oil
1/2 tsp. Minced fresh ginger
1 clove garlic, minced
1 T. water
1 package (16 oz.) frozen stir-fry vegetables

Cooking Directions

Blend soy sauce, vinegar, oil, ginger and garlic in shallow dish. Add pork; marinate for 10 minutes. Spray large non-stick skillet with vegetable spray. Heat skillet over medium-high heat until hot. Add pork and stir-fry for 3 minutes. Stir water and vegetables into pork. Cover and cook 5 minutes or until vegetables are crisp-tender. Serves 4.

Serving Suggestions
Convenient frozen vegetable blends make this stir-fry a fast weekday meal. Start a side of rice as you marinate your pork cubes and dinner is ready in a flash. Serve with purchased eggrolls and some fortune cookies. We predict a delicious meal.

Fiery Island Pineapple Pork Chops

The tropical flavor of pineapple mixed with pork is a wonderful combination, and definitely not the pork chops you grew up with! One serving has only 245 calories and 5 grams of fat.

4 boneless pork chops, 1/2-inch thick
4 tsp. Jamaican Jerk seasoning
1/3 cup hot pepper jelly
2 T. pineapple juice
1 tsp. minced fresh ginger
4 slices fresh pineapple (cored, 1/2-inch thick) or canned pineapple rings

Cooking Directions

Coat chops with jerk seasoning; set aside for 5 minutes. Meanwhile, combine jelly, pineapple juice and ginger and microwave on high for 30 to 60 seconds or until melted. Grill pork over medium-high heat for 5 to 6 minutes per side, turning once. Baste frequently with glaze. During last 3 minutes of grilling time, place pineapple rings on the grill. Baste with jelly mixture. Grill pineapple until heated through. Serve pork chops with pineapple. Serves 4.

Serving Suggestions
Add tropical flair to the family dinner table with Fiery Island Pineapple Pork Chops. These chops are sure to entice your family's appetite. Serve with grilled summer squash.

Ron Bates
Texas Department of Agriculture
November 2006 

For some Texans, Thanksgiving means hours of preparation, a lengthy list of ingredients, agonizing over the results - and that's just to select the wine.

With its diverse offering of flavors and seasonings, the Thanksgiving feast can present one of the year's most challenging wine pairings. But whether your bird is slow-roasted or deep-fried, whether your stuffing is sticky-moist or bone-dry, experts say pairing turkey-day favorites with the perfect Texas wine is as easy as pumpkin pie.

"It's all in how you look at it," Merrill Bonarrigo, owner of Messina Hof Winery & Resort, said. "As we see it, with all the Thanksgiving flavors on the table, you can do many different wines successfully. We'll do two or three different wines with the same entree in the same course. That way, you can have a white wine lover enjoying the same dish as a red wine lover."

By offering more than one wine, a host can appeal to different tastes and encourage guests to try new wines. A Texas Gewurtztraminer, Bonarrigo explained, is a good choice for the subtler flavors on the table, while a Texas Shiraz pairs well with the spicier foods.

At Torre di Pietra Winery, owner Ken Maxwell likes the idea of having a fruity, semi-dry Texas Gewurtztraminer on the table, though he said a strong argument can be made for a Chenin Blanc.

"Wine and food pairing is based on individual taste, so it's nice to offer a variety of wines," he said. "But the tradition is to serve a white wine with your turkey dinner."

Kevin Williamson, owner of the popular Austin eatery Ranch 616, thinks there's a place at the holiday table for the darker hued wines as an alternative choice as long as a white is still in the picture. For his Thanksgiving gathering, Williamson is serving a Texas Viognier and a Texas Claret, the latter being a Bordeaux-style blend of Cabernet, Merlot, Petite Verdot and Malbec versatile enough to pair with a wide range of foods.

Still, he said, the process doesn't need to be complicated. If you're unsure, simply choose your favorite wine.

 "Instead of worrying about choices, make a decision and convince everyone that's exactly what they should be having," Williamson said.

This year, Texans are discovering it's easier to get their favorites. Williamson said a recent lifting of restrictions on wine shipping and online sales allow even faraway Texans to come "home" for the holidays.

"You've got displaced Texans like my friends in New York who might want to show off a little and introduce their guests to something new. Now, they can get on the Internet, place an order, and show them that Texas has some really good wines," Williamson said.

Texas is the nation's fifth largest wine-producing state and the holidays are a peak period for wine sales. Little wonder that, in spite of its pairing perplexities, Thanksgiving remains a perennial favorite of Texas winemakers.

"The Monday, Tuesday and Wednesday before Thanksgiving, there's a ton of wine purchased," Chad Auler, vice-president of Fall Creek Vineyards, said. "It's a big travel time with families getting together. And when people come together, sharing good wine and good food go hand in hand."

Still looking for that classic turkey-day pairing? Here are a few guidelines:

As a rule, avoid very heavy wines that will overpower the food

Choose a Texas wine that complements the strongest flavor on the plate (think spicy dressing and cranberry sauce)

Select a wine with a little residual sugar and lower tannins if you're serving several spicy or sweet dishes

Check your guest list-sometimes it's easier to pair wine with people than with food

Consider serving different wines with the appetizers, entrees and desserts

Open two or three Texas wines at dinner to give your guests more options

For additional pairing information and a contact list of Texas wineries, go to http://www.gotexanwine.org/, or call the Texas Department of Agriculture at (866) 4TX-WINE.

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Holiday Texas Wine Pairings

Thanksgiving dinner is a smorgasbord of opportunities for pairing with Texas wines. As a holiday, it's a chance to open a sparkling wine or pour a festive rosé. The following are popular Texas pairings for the traditional turkey dinner with all the trimmings.

White Wines
Texas Johannisberg Riesling
Texas Pinot Gris
Texas Sauvignon Blanc
Texas Viognier
Texas Gewurtztraminer
Texas Chenin Blanc
Texas Muscat Canelli

Red Wines
Texas Pinot Noir
Texas Claret
Texas Zinfandel
Texas Shiraz (Syrah)
Texas Medium-bodied Cabernet
Texas Merlot

For information on Texas wines and wine pairings, go to http://www.gotexanwine.org/, or call the Texas Department of Agriculture at (866) 4TX-WINE.

George Ayres
Texas Department of Agriculture
October 2006 

Every year, the cool, crisp valley breeze brings Texas a fall filled with the sweet, delicious taste of Texas fruit.

In the late 1800s, it's believed that grapefruit and oranges made their way to South Texas by visiting Spanish missionaries. Since then, citrus blossoms have been a familiar sight and scent in the Rio Grande Valley landscape. The first commercial shipment of citrus left the Lower Rio Grande Valley of South Texas in 1920.

Once again, Texas produce growers bring you classic Texas fruit from Rio Star and Ruby-Sweet grapefruit to Navel and Valencia oranges. The prime months for Texas citrus are October through May.

Beginning around Oct. 16 for oranges and Oct. 23 for grapefruit (weather depending), Texas promises another stellar produce season.

"We have a larger volume than last season for both oranges and grapefruit," said T.J. Flowers with Healds Valley Farms in Mission. "Our biggest seller is the Rio Star grapefruit. It's the reddest variety, and the color as well as its taste make it attractive."

The ideal way to choose the best fruit is to handle it, Flowers said. "Pick it up and if it feels heavy for its size, that means it has a lot of juice," he advised. A good, Texas-grown grapefruit will have a bright yellow color with a hint of blush.

"Texas grapefruit have a higher sugar content than grapefruit from either California or Florida," said Richard De Los Santos, TDA's state coordinator for Horticulture, Produce and Forestry Marketing. "It has a lower acid content and gets sweeter as the season goes on."

The South Texas sub-tropical climate is ideal for growing Texas oranges. Produce shippers expect to pack early season orange varieties, such as Marrs and Hamlins, through the first of the year with the midseason varieties such as the pineapple orange variety through March. The later season Valencias and Navels start in March and continue through late April or mid-May.

Texas grapefruit and oranges are an excellent source of vitamin C and vitamin A. They contain no fat, no sodium and no cholesterol, and are low in calories.

Thanks to our friends at TexaSweet Citrus Marketing Inc. (http://www.texasweet.com/), we've included a couple of citrus recipes to help you ring in the season.

In bowl, combine blue cheese dressing and juice. Evenly divide salad greens on plate. Arrange chicken, grapefruit and orange segments on salad. Top with dressing, then sprinkle with bleu cheese.

Makes four servings.