Path to Plate

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Cucumbers: Grow, Buy, Store, Use

There are many ways to enjoy cucumbers, including fresh or preserved as pickles. Newer varieties of cucumbers that are compact allow the vegetable to be grown in small areas.

Grow it:

Varieties: There are several varieties of cucumbers that can be grown based on the intended use.

  • Slicing: Suyo, Sweet Slice, and Salad Bush
  • Pickling: Carolina and Calypso
  • If slicing types are picked young, they can also be used as pickling cucumbers.

Planting: Cucumber vines can reach 6 to 8 feet long!

  • Cucumbers should not be planted until the danger of frost has passed and soil is warm.
  • This vegetable is a vining crop that requires space. By training them on fences, trellises or cages, you can limit the amount of space required.

Fertilizing: Cucumbers need plenty of fertilizer to produce at their full capacity. Watering: If it is not raining regularly, soak plants well with water weekly. Harvesting: Timing is important when harvesting cucumbers. 

  • Cucumbers should be harvested when they reach the desired size and are green in color.
  • If cucumbers are not harvested before they turn yellow, they are over mature and will a strong flavor.

Buy it:

When buying cucumbers, check for firmness, shape and color. The vegetables should be firm and well-shaped with a dark green color.

Store it:

Cucumbers can be refrigerated in a plastic bag up to 1 week.

Use it:

Cucumbers are great as a raw snack but they can also be added into a variety of recipes! Check out the Salad in a Jar recipe below from Dinner Tonight. When building your salad in a jar remember to work upside down!

Salad in a Jar:

Dressing: Add 1-2 Tbsp of dressing to provide flavor and help you feel fuller

Non-Absorbent (Hard) Vegetables: To prevent the salad from becoming soggy, add hard veggies that will not absorb the dressing.

Absorbent (Soft) Fruit and Vegetables: To customize the flavor to your liking, load up on layers of vegetables and fruits.

Protein and Cheese: Protein is an important building block for muscles and cell regeneration, while also helping to increase our immune system.

Grains, Seeds, and Nuts: Whole grains can be added to your salad  to help you feel full longer. Nuts are a good source of heart-healthy fats, protein, fiber, vitamins, and minerals. 

Greens: Dark, green leafy greens offer plenty of beta-carotene and Vitamin C!

Now that your salad in a jar is complete, tighten the seal and store in the refrigerator for up to 3 days. When ready, pour out onto a plate and enjoy!

Learn more!

They are usually eaten raw, but cucumbers can be sautéed and served as a side dish. Cucumbers are also a low calorie option and a recommended source of Vitamin C. In addition, they are free of fat, saturated fat, sodium, and cholesterol. 

All information gathered by Aggie Horticulture. For more information about cucumbers or other vegetables, visit Aggie Horticulture. For a downloadable version of this page, click here.

Prime Rib – It’s What’s for Christmas Dinner

Nothing quite says Merry Christmas in Texas like a prime rib served as the main dish of your Christmas meal! When it comes time to prepare your prime rib this holiday season, be sure to reference Texas A&M AgriLife Extension Service’s Path to the Plate’s tips and tricks to ensure that the meat is cooked thoroughly and properly.

With beef production being the largest sector of the agriculture industry in Texas, it is both fitting and appropriate that prime rib act as the centerpiece of the Christmas meal. According to Dan Hale, Ph.D. and meat specialist with Texas A&M’s Department of Animal Science, it is estimated that Texas produces approximately 60 million pounds of prime rib per year. Most commonly referred to as ribeye roast, beef rib roast or standing rib roast, prime rib is typically sold as both bone-in or boneless in stores. Despite its name, prime rib does not have to be from beef graded as USDA Prime — it is primarily from beef graded as USDA Select or USDA Choice. It should be noted that beef with higher USDA grades often produce a more desirable eating experience due to the higher amount of marbling present in the roast.

After purchasing, prime rib must be thawed and stored at a temperature below 40 °F to minimize the growth of bacteria. When cooking, it is traditionally prepared with a mixture of seasonings, then roasted under dry heat for 2-3 hours, depending on its size. When using a conventional oven to prepare your prime rib, follow these instructions:

  • Preheat oven to 300 °F
  • Season the outside of the roast as desired
  • Cook, fat side up, to an internal temperature of 145 °F for medium doneness, which may take 20-25 minutes per pound. Use a thermometer to check the internal temperature
  • Let stand 15-20 minutes before carving

When determining how many mouths your prime rib will feed this Christmas, keep in mind that a full prime rib is seven ribs, meaning that it weighs anywhere from 15 to 18 pounds. A prime rib this size can feed a family of 16 or more people, depending on the size of their appetite’s. Smaller prime rib options are available, including those that weigh five pounds which can serve up to six to eight people.

Because lean beef cuts such as prime rib are considered nutrient rich with low amounts of calories and fats, Hale says this particular cut of meat acts as an excellent source of essential nutrients such as protein, Zinc, B12, Iron, B6, Niacin, and Selenium. Nutrition facts for 3.5 ounces of broiled USDA Choice (lean only) prime rib are as follows:

  • 205 Calories
  • 9g Protein
  • 9g Fat
  • 4g Saturated Fat
  • 6g Monounsaturated Fat

In search of other ways to spice up your holidays or family mealtime? Head over to dinnertonight.tamu.edu or beefitswhatsfordinner.com to explore the wide variety of recipes offered for prime rib!

Why you Should Add Shrimp to Your Diet

Seafood is a wise choice when deciding what you are going to eat for the day. Shrimp is by far the highest consumed type of seafood than any other. It’s popular and it’s healthy. The fat in fish and shellfish, such as shrimp, are oils. The 2010 Dietary Guidelines for Americans encourage the consumption of this type of fat because it may reduce the risk of heart disease and strokes.

Shrimp along with other shellfish will provide a high amount of unsaturated fat. This includes omega-3 fatty acids which reduce blood pressure giving you two important nutritional benefits:“heart healthy” and low caloric intake. The fatty acids in shrimp provide calories to your body which then converts them to energy to perform many functions associated with your heart, blood vessels, lungs, and immune system. A medium shrimp is only 7 calories and 12 medium shrimp are a little over 85 calories. Don’t think that will fill you up? A jumbo shrimp is 14 calories and three of them are only 42 calories.

Shrimp are not only low in calories, but they are rich in protein. Just 3 ounces of shrimp provide 20 grams of protein, nearly equivalent to the protein quality of 3 ounces of chicken. You can also check off attaining key minerals and vitamins off the list. In a 4 ounce serving you receive 100% of the daily value of selenium, 30% of vitamin B12, 50% of phosphorus, and 30% choline, copper, and iodine. Shrimp is all around a very healthy product with many key nutrients, and the best part about shrimp is that it adds a different flavor to your balanced diet.

Not only are shrimp a great addition to any diet, they provide other products. The shells of crustaceans contain three primary chemicals that have many uses. Protein is used for animal feeds and fertilizer. The calcium carbonate found in shrimp is used in the pharmaceutical, agricultural, construction and even paper industry. Chitin is a nitrogen-rich chemical used in making different items including cosmetics, textiles, household cleaners and skin-friendly soaps.

In addition to being a healthy and tasty protein source, shrimp are a vital part of the Texas economy. On average the Texas shrimp harvest generates $371 million of economic activity and supports 5,400 jobs in Texas. Next time you’re looking for a protein source for your healthy and balanced diet add in some shrimp!

References:

http://www.health.com/nutrition/calories-in-shrimp

https://ods.od.nih.gov/factsheets/Omega3FattyAcids-Consumer/

Connecting Grapefruit and Health

After a week of Thanksgiving leftovers and another holiday right around the corner some light options may be needed to balance out your diet. Grapefruit is a tasty and healthy addition!

Grapefruits make up nearly 80% of the citrus industry in Texas which is due to the South Texas subtropical climate, fertile soil and sunshine. Have you ever wondered why we call them grapefruit? This is due to the fruit growing in clusters similar to the growing patterns of grapes.

USDA MyPlate recommends that that we consume 2 cups of fruit each day. One-half  of a grapefruit provides ½ cup of fruit and 70% of the daily recommended amount of Vitamin C. Grapefruit is also fat, sodium and cholesterol free. 

These fruits are tree-ripened and hand-picked for increased quality. Because of disease and low fruit production, grapefruit are often not grown from seeds but from grafting. This process joins parts from two or more plants so they grow as a single plant. Trees normally take three years before they begin to produce large amounts of fruit. A ten year old tree may have the capacity to produce 250 pounds of fruit!

Not only are grapefruits tasty and healthy to eat, they have many other uses. The juice can be extracted and chilled or frozen. The peel of grapefruits can be candied and is an important source of pectin which is used for the preservation of other fruits. Add sections of grapefruit to sweeten your salads or salsas!

Grapefruit is rich in nutrition and has a great impact on Texas Agriculture!

References:

http://aggie- horticulture.tamu. edu/citrus/grapefruit.htm

http:// www.texasweet.com/ texas-citrus-learning-center/

https://whatscooking.fns.usda.gov/sites/default/files/factsheets/ HHFS_GRAPEFRUIT_ FRESH_December2012.pdf

Pecans: What you Need to Know

Fall is here! Cool weather, pumpkin spice everything and one of our favorites… pecans!

Pecan production in the U.S. is limited to the south due to climate restraints. Only 14 states reported pecan production in 2014 but those states produced a crop worth $517 million. Georgia and New Mexico are the top two producing states, accounting for 143 million pounds of production.

Texas is known for its pecan industry as well, which is understandable since that is our state tree! In 2014, the Texas pecan industry produced 61 million pounds of pecans. The warm Texas climate makes it a haven for pecan trees, however early fall freezes and late spring frosts can hinder crops.

During harvesting, one method farmers use is trunk shakers, which literally shake the pecans out of the trees and onto the ground. Next, next harvesters come along and pick up the pecans, along with twigs, leaves and other trash. Before bagging, the crop is run through cleaners to separate the trash from the pecans.

The popularity of pecans has grown in the past few years, as consumers learn more about the health benefits associated with the nut. Pecans are rich in vitamins, contain high levels of antioxidants, and are also a good way to correct blood cholesterol profiles.

With pecans being eaten raw and candied as well as part of recipes, the pecan industry is a large and fascinating part of Texas!

For more information, visit:

https://aggie-horticulture.tamu.edu/fruit-nut/files/2015/04/pecans_improved_2015.pdf

https://www.agmrc.org/commodities-products/nuts/pecans

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