Wisconsin Public Television’s Garden Expo, in its 24th year, was held February 10-12. The warm weather invited 10’s of 1000’s to attend. Horticulture staff who participated include Julie Dawson, Eileen Nelson, Madeline Wimmer, Amaya Atucha. Also participating: Ben Futa, Elin Meliska and Abby Granite of the Allen Centennial Garden, Johanna Oosterwyk from The DC Smith Greenhouse, Mike Maddox, Susan Mahr and Amy Freidig of the Master Gardener Program.
On November 23rd, Faculty Associate, Claudia Irene Calderon, and Postdoctoral Fellow, Shelby Ellison, organized a carrot tasting with 12 three to five year olds from the UW Preschool Lab Otter class. The event took place in the DC Smith Conservatory where the children tasted orange, purple, red, white, and yellow carrots and learned about how the carrot color translates into the nutritional benefit it can provide when eaten.
Many of the children were excited to taste the different colored carrots and a few appeared to favor the less traditional purple types. In addition to tasting, the Otters enjoyed carrot themed story time, were able to pick out vegetable stamps, and enjoyed exploring the DC Smith Conservatory. The children returned to the UW Preschool lab with more carrots to sample and a nutritional fact sheet to share with their families.
Photos by Florencia Bannoud
Madison — Wisconsin’s potato industry has had a strong, decades-long partnership with the University of Wisconsin-Madison’s potato researchers, one that has helped place Wisconsin among the top three potato-producing states in the nation. Now, in order to ensure the ongoing strength of this relationship, the industry has made a commitment to raise $5M over the next 10 years to support the university’s program.
“This support stems from the great value that our growers and our potato industry see in the University of Wisconsin-Madison research team and the related research facilities,” says Tamas Houlihan, executive director of the Wisconsin Potato and Vegetable Growers Association (WPVGA).
Source: Wisconsin State Farmer, Nicole Miller, UW CALS author
Have you noticed that more and more restaurants are featuring great-tasting, locally sourced foods on their menus? Now, through a UW–Madison horticulture initiative called “Seed to Kitchen,” chefs on the culinary cutting edge are working with plant breeders to grow produce with specific flavor characteristics their customers will love. –
Sharon Gray’s work in Ethiopia is not done.
The 30-year-old UC Davis postdoc had gone to the African nation to discuss the start of a plant biology research project. She and others — including Associate Professor Siobhan Brady — were in a car, driving on the outskirts of the capital city, Addis Ababa, when a rock came crashing through a window, striking and killing Gray. Brady was not injured.
Now, to preserve her legacy of mentorship, and hopefully bring this scientist to the United States,Gray’s family is raising money via GoFundMe to mentor women in science. “The mission of this current campaign is to make something positive out of this tragedy,” Markelz wrote for the GoFundMe site.
He said the family is discussing the exchange proposal with multiple institutions, including UC Davis and the University of Illinois at Urbana-Champaign, where Gray received her Ph.D. Meanwhile, as of around 12:45 p.m. today (Oct. 11), the GoFundMe drive had raised more than $63,000 toward its $200,000 goal.
Memorial Fund: https://www.gofundme.com/sharonbethgray
Article detailing Sharon’s life and mentoring: https://www.ucdavis.edu/news/sharon-grays-mentorship-lives-on
Autumn is just around the corner, and instead of lamenting the end of summer, many Wisconsinites embrace cooler weather with fall activities.
One favorite excursion around the state is apple picking, which goes hand-in-hand with cider, donuts and pie. Many Wisconsin pick-your-own orchards and farm stands showcase “antique” or “heirloom” apple varieties, which have been passed down through generations of growers after being found from a chance seedling. Antique apples can have unusual flavors, textures, and aromas, and usually come with an interesting back-story too. Many are of U.S. or even Wisconsin origins.
In recent years, antique or heirloom varieties have become more popular at farmers’ markets and pick-your-own orchards, as consumers are searching for apples that are essentially different from those offered by big supermarket chains. This search for a “different” kind of apple is not only driven by the lack of choice and poor quality of apples offered by superstores, but also by a change in consumer preferences that are a consequence of increasing interest and concern regarding where and how fruit is grown.
Many of these rarer varieties can be found at many Wisconsin orchards and local direct markets, but it may take a little searching to get past the rows of Honeycrisp. Hundreds of varieties of antique apples are available — this list is meant as a starting point only.
Gravenstein is one the first varieties to ripen in the apple season. It originated in Denmark in 1669. The fruit is irregularly shaped with broad red stripes and a sweet-tart flavor. It’s great for eating fresh, or for making into sauces or cider. Ripens late July to early August.
Northfield Beauty originated in Vermont in the early 1800s. The fruit is medium-large, with a tart flavor extremely well suited for pies and sauces. Ripens in late August.
Duchess of Oldenburg is a cold-hardy plant, producing tart red apples, best used for making pies or sauces but also good for eating. A great early-season options, it can be found even in the northern parts of Wisconsin. Originating in Russia in the 1700s, it is naturally resistant to many diseases, reducing the need for pesticides. Ripens in late August.
Chenango Strawberry was discovered in the eastern United States in the early 19th century, and is renowned for its rich apple flavor and aroma, and beautiful mottled appearance. The skin and flesh is soft and juicy. Ripens early September.
Summer Rambo is a tart, crisp, juicy apple that originated in France in the 1500s. The fruit is greenish-yellow with a red blush. It’s good for both eating and for sauces. Ripens in early September.
Holstein Cox has large fruit with an intense sweet/tart flavor with intense citrus and pineapple aroma, and is good for eating or cooking. It is a relative newcomer, being developed in Germany in the early 1900s. Ripens in early September.
Court Pendu Plat was first described in France in the 1600s, but is thought to have been brought there much earlier during the time of the Roman Empire. It has a dense texture, and balance of sweetness and acidity, making it excellent for cider and sauces, but also tasty fresh. Ripens in early September.
Wealthy makes a good eating apple with a mellow, sweet flavor. Having originated in Minnesota in 1868, it is very cold-hardy. Ripens in mid-September.
Pink Pearl is not only a novelty, with bright pink flesh underneath a smooth yellow skin, but is also a flavorful, tart, juicy and crisp apple. A suggested use is to make rosy-pink applesauce. This variety originated in California in the early 1900s. Ripens in mid-September.
Wolf River originated in central Wisconsin, and is an old-time favorite around the state. The large apples are primarily used for baking — supposedly one apple makes one pie! Ripens in late September.
Reinette Gris produces medium-sized sweet, crisp and dry fruit, with a red blush. The trees are very hardy and fruit keep well. It originated in France in the 1600s. Ripens in late September.
Egremont Russet, like other russetted apples, has lost popularity recently to the smooth shiny varieties generally showcased in grocery stores. However, despite its rough appearance, this variety is full of unique flavors, which have been described as nutty, smoky, or with anise undertones, which combined with a pear-like smooth texture makes for a one-of-a-kind apple. It originated in England in the 1800s. Ripens in late September to early October.
Northwestern Greening originated in Wisconsin in the late 1800s. It is the predominant apple-pie apple of the north, but is too tart for eating fresh. Ripens in October.
Arkansas Black is a deeply colored, crisp, and flavorful apple. For best flavor, store at least a month before eating; it can be stored up to eight months in refrigeration. Ripens in October.
Winesap is an old-timer favorite, with high sugar content, a crisp texture and deep red color. This variety originated in the US in the 1800s. Ripens in late October.
Newtown Pippin has a distinctive flavor, and firm, crisp flesh. The skin is light yellow-green with just a slight red blush. It was developed on Long Island, New York in the 1700s. This apple is excellent for eating fresh or for making cider. Ripens in late October.
Black Oxford produces a dark purple, almost black skinned fruit with tart, aromatic flesh. It originated in Oxford, Maine in the 1800s. The fruit keeps well in storage. Ripens in late October.
Source: Wiscontext, September 23, 2016 http://www.wiscontext.org/picking-holstein-cox-and-other-antique-apples-wisconsin-orchards
Janet van Zoeren is a fruit crops associate with the University of Wisconsin-Extension. Amaya Atucha is a fruit crop specialist with the University of Wisconsin-Extension and UW Fruit Program, and an assistant professor in the UW-Madison Department of Horticulture. This article is adapted from an item originally published in Wisconsin Fruit News, Volume 1, Issue 9, a publication of the Fruit Crops Team
This video highlights an outstanding University/Industry partnership. http://news.wisc.edu/you-say-potato-i-say-potential/
On a sticky weekday morning in August, a new restaurant called Estrellón (“big star” in Spanish) is humming with advanced prep and wine deliveries. All wood and tile and Mediterranean white behind a glass exterior, the Spanish-style eatery is the fourth venture of Madison culinary star Tory Miller. Opening is just three days away, and everything is crisp and shiny and poised.
Chef Miller takes a seat with colleagues Jonny Hunter of the Underground Food Collective and Dan Bonanno of A Pig in a Fur Coat. The chefs are here to lend their highend taste buds to science, and they start to banter about tomato flavor. What are the key elements? How important are they relative to each other?
Despite their intense culinary dedication, these men rarely just sit down and eat tomatoes with a critical frame of mind. “I learned a lot about taste through this project,” says Hunter. “I really started thinking about how I defined flavor in my own head and how I experience it.”
This particular tasting was held last summer. And there have been many others like it over the past few years with Miller, Hunter, Bonanno and Eric Benedict BS’04, of Café Hollander.
The sessions are organized by Julie Dawson, a CALS/UW–Extension professor of horticulture who heads the Seed to Kitchen Collaborative (formerly called the Chef–Farmer–Plant Breeder Collaborative). Her plant breeding team from CALS will note the flavors and characteristics most valuable to the chefs. Triangulating this with feedback from select farmers, plant breeders will get one step closer to the perfect tomato. But not just any tomato: One bred for Upper Midwest organic growing conditions, with flavor vetted by some of our most discerning palates.
“We wanted to finally find a good red, round slicer, and tomatoes that look and taste like heirlooms but aren’t as finicky to grow,” says Dawson at the August tasting, referring to the tomato of her dreams. “We’re still not at the point where we have, for this environment, really exceptional flavor and optimal production characteristics.”
Nationwide, the tomato has played a symbolic role in a widespread reevaluation of our food system. The pale, hard supermarket tomatoes of January have been exhibit A in discussions about low-wage labor and food miles. Seasonally grown heirloom tomatoes have helped us understand how good food can be with a little attention to detail.
But that’s just the tip of the market basket, because Dawson’s project seeks to strengthen a middle ground—an Upper Midwest ground, actually—in the food system. With chefs, farmers and breeders working together, your organic vegetables should get tastier, hardier, more abundant and more local where these collaborations exist.
Please continue reading this story on the Grow magazine website.
Note: The Seed to Kitchen Collaborative is one of the projects that will be featured at the upcoming Horticulture Showcase on Thursday, Sept. 15, and there are still tickets available to a dinner event featuring the work of the Collaborative that will take place immediately after the showcase.
Simon was selected based on his outstanding achievements and cutting edge research as a carrot breeder and geneticist, as well as the distinguished service and exceptional leadership he has provided on a regional, national and international level.
The award, given out to one person each year, recognizes individuals who have given distinguished long-term service to the plant breeding discipline in areas such as breeding/genetics research and publication, education (graduate or undergraduate training), extension outreach, and regional, national, and/or international leadership.
The Department of Horticulture at the University of Wisconsin-Madison is holding a unique Medicinal Plant Symposium on Friday, September 30, 2016 from 1 p.m. to 6 p.m.
This is a free event and is available to the general public. The symposium will feature an evening filled with a community of professionals, students and the general public for a series of talks about medicinal plants.
The event will include talks by community professionals from 1 p.m. to 4:30 p.m. in the Ebling Auditorium in the Microbial Sciences building on UW campus, followed by a reception at Allen Centennial Garden from 4:30 p.m. to 6 p.m., where attendees can explore the live collections of medicinal plants, mingle and enjoy refreshments.
There will be six speakers including fellow UW-Madison faulty from the Department of Family Medicine, Bruce Barrett and David Kiefer. Other speakers include, Edith Leoso of the Bad River Tribal Historic Preservation Office, Jeff Grignon from Menominee Tribal Enterprises, Yangbum Gyal from the Medicine Buddha Healing Center and Tibetan Medicine & Acupuncture and Chris Tyrrell from the Milwaukee Public Museum.
The talks will cover a range of topics including, a historical overview of the use of herbal medicines; traditional knowledge of plant healing; the intricate relationships of humans and plants in Wisconsin Native American communities; a Tibetan perspective on medicinal plants; using Echinacea to treat the common cold; and the importance of ethnobotanical collections.
To register for this event visit https://www.eventbrite.com/e/medicinal-plant-symposium-tickets-26810552083. For more information, contact Claudia Calderón at firstname.lastname@example.org or (608) 416-9335.
Originally posted in eCALS by Kaitlin McIntosh, Allen Centennial Garden student Intern