Date: Tue, 17 Jun 2008 10:03:44 -0400
From: Al Cooke
Subject: Eating food that’s still alive!
When you pick lettuce, beans, corn, tomatoes, or any other fruit or vegetable, it doesn’t automatically die. When you bite a fresh apple, it’s still alive!
Actually fresh produce continues to age (and deteriorate like the rest of us) when it is picked. But having lost its connection with the plant and photosynthesis, carbohydrates being used up by respiration are not replaced. Water is transpired but not replaced. Quality declines. To preserve quality for later – and do it safely – you may need to know how to properly kill and preserve your bounty.
Now that you’ve grown it, now what? Chatham County Cooperative Extension will offer a program on harvesting and preserving fresh produce in the downstairs auditorium at the Agriculture Building in Pittsboro at 6:30 p.m. on June 24.
Extension Agents Al Cooke and Phyllis Smith will offer guidelines on selecting ripe produce, postharvest handling, and safe processing for later use. There is no charge for the program.
Participants are requested to call 919.542.8202 to pre-register for the class and guarantee a space.
Al Cooke
Extension Agent, Horticulture
Chatham County Center, North Carolina Cooperative Extension Service
N C State University
PO Box 279, 45 South Street, Pittsboro, NC 27312
Phone: 919.542.8202; Fax: 919.542.8246
http://www.ces.ncsu.edu/chatham/staff/acooke/home.html
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