Sometimes the best decisions are the smartest. Not only are potatoes fat free, cholesterol free and only 110 calories per serving, they have no cholesterol, no fat, but plenty of complex carbohydrates to fuel an active lifestyle. Plus, they are packed with nutrients such as potassium, vitamin C, fiber and vitamin B-6.

GO TEXAN member Pro-Health Smart Potatoes in Carrollton works to ensure their Texas potatoes are not only tasty, but extra clean, for consumers. By using a Pure Wash Cleaning System^TM, there is no need to scrub or peel Pro-Health potatoes before eating.

"We invite you to try our potatoes to see and taste the difference," said Scottie Williams, sales representative with Pro-Health. "Our Texas Grown program, in association with GO TEXAN, is designed to help consumers identify and buy Texas Grown potatoes."

Here are some delectable suggestions:

Russet Potatoes

Russets are light and fluffy when cooked, so they're perfect for preparing potato favorites like stuffed, baked and mashed.

Butter Russets Potatoes

Butter Russets combine the best attributes of the Russet and the Gold potato varieties. Their unique sweet, buttery flavor combined with the hearty skin of a Russet, make them perfect for baking, mashing, boiling, frying and roasting. 

Sierra Rose Potatoes

Sierra Rose Potatoes combine the best attributes of the Red and Gold potato varieties. Their vibrant red skin and buttery flavor make them perfect for grilling, adding to stews, or providing a richer taste to your potato salads.

"Pro-Health Smart Potatoes are grown for Texans by Texans," Williams said. "Buying Texas Grown potatoes helps keep the economy growing by keeping Texas dollars in Texas. We are proud of our reputation for quality and freshness, and we are proud to be Texas Grown."

For more information, visit www.pro-health.com/.

Garlic & Onion Pro-Health Butter Russet Mashed Potatoes
Serves 4

Ingredients:
1 pound Pro-Health Butter Russet Potatoes
1/4 cup onion, diced
8 cloves roasted garlic, chopped
1/4 cup evaporated skim milk
2 tsp. butter
1 tsp. pepper
2 tsp. salt

Directions: Dice potatoes into small cubes and place in a saucepan with cold water. Bring to a simmer until potatoes are tender. Caramelize onions in a saucepan. Mix all ingredients together in a large bowl with a large spoon or hand mixer.

Recipe courtesy of Pro-Health Smart Potatoes.

Blue oak, canyon oak, mountain oak, smoky oak, rock oak ... all different names for the same great Texas tree! Official name ... (drum roll, please) ... Lacey Oak!

Regardless of the name, this plant has much to offer as a landscape plant in its native Texas. Named for Howard Lacey, who first collected specimens on his property near Kerrville, the Lacey Oak is a beautiful small oak, native to the Texas Hill Country. With its spreading canopy of attractive bluish-green foliage, it provides a nice habitat for wildlife. Its high heat tolerance and resistance to drought, alkaline soil and pests put the Lacey Oak in the esteemed Texas Superstar® category, a distinction awarded by Texas AgriLife Research and Extension, part of the Texas A&M system. The Lacey Oak is a super-performing plant under Texas growing conditions.

It grows wild on the thin, hard limestone escarpments of the Edwards Plateau in central Texas. Its leaves are peach-colored when they emerge in the spring, then turn a dusky-blue to blue-gray in the summer. The Lacey Oak makes wonderful shade trees for small yards. The largest known Lacey Oak grows in Blanco County.

Exposure: full sun
Height: 25 feet
Plant type: deciduous tree
Planting time: fall and spring
Soil type: will survive in well-drained clay soils and grows best in well-drained limestone soils
Suggested uses: xeriscapes or low water-use landscapes are perfect conditions for growing Lacey Oak. Works best as a shade tree in a small to medium landscape
Special notes: Best adapted to the western two-thirds of the state. Do not water too frequently.

This beautiful tree adds a touch of the Texas Hill Country to your urban landscape. For more information, visit www.gotexan.org/ or contact Richard De Los Santos at (512) 463-7472.

By Mandy Hobby
Texas Department of Agriculture
January 2010

Check your expiration dates and clean off a few shelves because Texas winter greens are moving into a refrigerator near you. From lettuce and cabbage to kale and turnip greens, this month's seasonal suggestion serves as a tasty foundation to salads, appetizers and sides.

According to USDA, Texas is a major producer of winter greens in the United States, with nearly 12,000 acres producing almost 300 million pounds of greens. Cabbage is the state's No. 1 winter green crop with 8,200 acres worth $46.1 million grown in 2008. Spinach is Texas' No. 2 greens crop with 1,200 acres yielding $3.4 million in 2008.

Even with the state's outstanding production numbers, Texans still consume much more than they grow. Each year, Texans eat more than 1.2 billion pounds of green leafy vegetables, nearly 50 pounds per person.

Nationally, Texas ranks in the top six producers of turnip greens (No. 3), spinach (No. 4), cabbage (No. 4), collard greens (No. 5), kale (No. 5) and mustard greens (No. 6).

To read more about Texas winter greens, go here.

For a delicious recipe using Texas greens, go here.

By Mandy Hobby
Texas Department of Agriculture
September 2009

Along with the fragrant scents of fresh pine and sweet cinnamon, the aroma of ripened Texas oranges serves as a seasonal reminder that the holidays are upon us. Orange harvest began last month, and Violet Lang, owner and operator of Reed Lang Farms in Rio Hondo, is already seeing the promise of a good shipping season. Lang ships navel oranges, Ruby Red and Rio Red grapefruit, Lula avocadoes and orange blossom honey.

"The hot, dry weather that we had this summer was actually good for the orange crop because it controlled any potential pest problems," Lang said. "The crop looks better this year than last, and there is a wonderful top crop."

Most Texas oranges are early to mid-season varieties or navel oranges that ripen by December. They are mostly used for gift packages and fresh sales, but those that do not make the grade for fresh sales are used to make orange juice. Texas also grows Valencia oranges that generally ripen after the first of the year.

According to USDA, the 2009-2010 Texas orange production is expected to total 1.45 million boxes, about 124 million pounds. With annual sales of $913,000 and an economic impact of $1.9 million, the value of Texas orange production ranks third in the United States.

Selection: Look for firm fruit that is heavy for its size. Take a sniff, too. There should be a distinct citrus aroma. Avoid shriveled or soft fruit.

Storage: Keep your oranges at room temperature. They should last for about two weeks. Make sure to turn them often and check for signs of mold, especially in a high humidity environment.

For more information about Texas oranges, visit www.picktexas.com/.

For delicious orange recipes, visit www.texasweet.com/.

By Mandy Hobby
Texas Department of Agriculture
September 2009

Known for their plump shape and signature orange hue, pumpkins prove to be an annual exception to the rule, "don't play with your food."

When their seeds aren't being roasted or fillings being breaded, these ornamental fall trademarks are transformed into jack-o-lanterns of all shapes, sizes and personalities by trick or treaters of all ages.

Pumpkins get their bright orange color from the high amounts of the antioxidant, beta-carotene. They are rich in Vitamin A, potassium and fiber.

But, Texas pumpkins aren't just "no work and all play." According to the 2007 USDA Census of Agriculture, 70 farms harvested 1,834 acres of pumpkins in Texas. Floyd County, on the South Plains northeast of Lubbock, is the largest pumpkin producer in the state with 12 growers and 1,120 acres (61 percent of the total).

When choosing a pumpkin, look for shells without cracks, bruises or decay. Pumpkins should be fully ripe with firm rinds, bright orange color and heavy weight. They can be stored whole in a cool (50-60°F) dry area for several months.

For more information about Texas pumpkins, visit www.picktexas.com/.

By Mandy Hobby
Texas Department of Agriculture
May 2009

Baked, grilled, spaghettied or stuffed, summer squash are what many vegetarians' dreams are made of. This versatile vegetable continues to take on new shapes and sizes at the dinner table, but remains one of the healthiest Texas side items.

When prepared without added fat or salt, this summer sensation is naturally low in calories, fat and sodium and loaded with vitamins and minerals. They contain vitamins A, B-complex and C and minerals such as magnesium, phosphorus and potassium.

There are many types of Texas squash in season this summer, from yellow straight-neck and yellow crookneck to yellow and green zucchini.

Most consumers prefer small-to medium-sized squash because it is the most tender; however, larger squash can be easily stuffed. A recent trend is also to "spaghetti" squash and serve as an alternative to pasta. This entails baking squash and then spooning it out to produce what looks like spaghetti noodles.

Selection
For summer squash like zucchini and yellow squash, look for blemish-free skins and average size selections. Overly large choices may be stringy with tough exteriors.

Nutrition
Squash and pumpkin contain vitamins A and C, some B vitamins, also iron and calcium.

To view the Zucchini Perini recipe from chef Tom Perini of Perini Ranch Steakhouse, go here.

By George Ayres
Texas Department of Agriculture
May, 2009

In Texas, we love our roses, and we're not shy about showing them off. In fact, it's practically a display of state pride to grow them. We work hard landscaping our gardens throughout the spring. We delve, dig, till and toil to make sure our roses shine when the time is right.

Whether antique, hybrid tea, miniature or Texas SuperStars®, roses provide a blanket of color across the landscape for us to enjoy. From climbing roses that provide us with solid sheets of color for a month every spring to miniature roses ideal for that little sunny spot, we cherish the fragrance, color and form.

Texans began growing roses during the middle to late 1800s in Smith County near Tyler, and in 1879 the first recorded sale of rose plants occurred. Large-scale commercial production began in the early 1900s, and in 1917 the first train carload was shipped. The pleasing climate and rich soil of Smith, Van Zandt, Gregg, Cherokee, Harrison and Upshur counties provide ideal conditions for large-scale commercial rose growing and production.

A more recent and popular addition to the many Texas rose varieties is the Earth-Kind® rose. Based on years of extensive field research conducted by Texas A&M University horticultural experts, Earth-Kind® roses are the most thoroughly tested landscape roses for use in Texas landscapes. Only a few, very special varieties possess the extremely high level of landscape performance coupled with the outstanding disease and insect tolerance/resistance required to receive this designation.

"Earth-Kind® roses are a rebirth to the rose industry," said Mark Chamblee, owner and president of Chamblee's Rose Nursery in Tyler. "They have generated new consumer interest in rose products throughout the state."

The objective of Earth-Kind® is to combine the best of organic and traditional gardening and landscaping principles to create a new horticultural system based on real-world effectiveness and environmental responsibility.

The goals of Earth-Kind® roses include:

• landscape water conservation;
• safe use and handling of fertilizers and pesticides; and
• reduction of yard wastes entering landfills.

For more information about Texas roses or Texas horticulture, contact Richard De Los Santos at richard.delossantos@TexasAgriculture.gov or (512) 463-7472.

By Mandy Hobby
Texas Department of Agriculture
May 2009

Life is better than death, I believe, if only because it is less boring and because it has fresh peaches in it. - Thomas Walker, explorer and physician

Add some excitement to your life with this issue's Texas seasonal suggestion: Texas peaches.

Frank Rhew of Rhew Orchards in Floresville is one of the hard-working GO TEXAN peach growers ensuring that quality peaches make it safely from his orchard to farmers markets and stores near you this summer.

Despite the two freezes in early April that devastated peach crops in Fredericksburg, Stonewall and Johnson City, Rhew Orchards was able to survive the season.

Rhew and his wife, Ann, converted their property between the San Antonio and Cibolo Rivers from a cattle and hay operation to a peach and pecan orchard in the 1980s. Frank, Ann, their son, Rudd, and daughter-in-law, Judy, now all work together to harvest, pick and promote Texas peaches and pecans.

"We just started picking peaches last month and other than the heavy winds we had earlier in the year, they are looking good," Rhew said. "It looks like it is going to be a normal season from mid-April to the first part of July. We prefer the dry weather we had this year because we were able to control the amount of water through our irrigation system."

Peaches come in many varieties, but each falls into one of three categories according to their stone or pit.

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

Rhew said that the first peaches picked are clingstone peaches, followed by semi-free stone peaches in mid-May. The season will end with full free-stone peaches by June.

Texas produces firm, ripe peaches with a bright red blush. A cream to yellow background indicates ripeness and flavor. Texas peaches are ripened on the tree, which assures buyers receive the highest-quality, sweetest peaches possible. Along with their aesthetic value, peaches also have a $39 million economic impact on the state.

Selection: Peaches are best when ripened on the tree. They will become softer, but not riper after harvest. Avoid bruised or damaged fruit. Look for a creamy yellow background color and a well-defined crease.

For more information about Texas peaches, go here.

With a nice balance of sweetness and masculinity, this spring treasure rarely draws tears or emits a strong smell. No, this isn't a description of the perfect man, but rather this issue's Texas seasonal suggestion: Texas 1015 onions.

Named after its recommended planting date, Oct. 15, the Texas 1015 Onion is the first domestic onion crop of the year and is available from April to mid-May. These extra-large onions have a light-brown complexion and predominantly single centers that make them excellent sources for onion rings.

"Texas 1015 onions are one of Texas' most treasured commodities," said Agriculture Commissioner Todd Staples. "Onions help lower blood pressure and reduce cholesterol, and we're proud of our dedicated hard-working Texas onion producers that make this vegetable so readily available."

According to Texas A&M University, onions also bring the state between $70 and $100 million per year. Overall, the onion industry has an economic impact of about $350 million per year in Texas.

Texas 1015 onions are attractive to the average retail shopper as well as the hotel-restaurant industry because of their irresistible physical characteristics and subtle charm. Both shiny and firm, these unique onions possess a mild flavor and are sweet and juicy.

Selection: Choose onions that are shiny, dry, firm and hard with short, tight necks and dry papery outside skins. Loose outer skins are common and not an indicator of poor quality. Avoid onions with blemishes, mold or decay.

Storage: Onions should be kept in a cool, dry, airy space. When uncut, they do not need to be refrigerated. If stored in a dry, cool place (50 to 60 degrees), they will keep for months. However, do not store whole onions in sealed containers as this encourages molding. Cut onions can be stored in sealable containers and refrigerated for two to three days.

*General Produce Safety Guidelines:

• All fresh produce that is peeled or cut should be refrigerated within two hours. Leftover cut produce should be discarded if left at room temperature for more than two hours.
• Hands should be washed with hot soapy water before and after handling fresh produce.
• Wash all fruits and vegetables with cool tap water immediately before eating. Do not use soap or detergents. Scrub firm produce, such as melons and cucumbers, with a clean produce brush. Cut away bruised or damaged areas before eating.
• Wash surfaces often. Cutting boards, dishes, utensils and counter tops should be washed with hot soapy water and sanitized after coming in contact with fresh produce. Always use clean cutting boards and utensils when handling fresh produce.

*Courtesy of the Produce Marketing Association

By Mandy Hobby
Texas Department of Agriculture
January, 2009

"The broccoli crop in Texas is a strong contributor to the healthy and nutritious eating habits of all Texans," Agriculture Commissioner Todd Staples said. "Texas' winter temperatures, along with our diligent producers, play a large role in helping yield a large amount of broccoli every season."

Broccoli is in the same family as cabbage, Brussels sprouts, cauliflower, chard, kale, rutabagas and turnips - all cruciferous vegetables. These vegetables are high in phytochemicals, natural substances found in plants that protect the body against heart disease and certain types of cancers.

Because of its year-round prevalence in supermarkets, it may seem that broccoli doesn't have an actual growing season, but this cool-weather crop flourishes during the late fall and early winter seasons in Texas, specifically October to March.

"It looks like we are going to have a good season," said J Carnes, president and owner of Winter Garden Produce in Uvalde. "It has been pretty dry, but being dry is good for vegetables because then you can control the amount of water they get. I actually have more acres of broccoli this year than I have ever had because of the increased demand for local, quality produce. There is more and more of a desire from stores to buy locally."

Broccoli migrated to America with Italian immigrants in the early 1920s and soon after was produced commercially because of its resourcefulness and flavor. Today, Texas is one of the top commercial broccoli producers, along with states such as California, Arizona and Oregon. 

Selection: Fresh broccoli should have fresh-looking, light-green stalks of consistent thickness. Bud clusters should be tight and dark green, sometimes with a purple hue. Avoid broccoli with tough stems or open, flowering bud clusters.

Storage: Fresh broccoli will keep refrigerated in the crisper for up to three to five days.

General Produce Safety Guidelines:

• All fresh produce that is peeled or cut should be refrigerated within two hours. Leftover cut produce should be discarded if left at room temperature for more than two hours.
• Wash hands with hot soapy water before and after handling fresh produce.
• Wash all fruits and vegetables with cool tap water immediately before eating. Do not use soap or detergents. Scrub firm produce, such as melons and cucumbers, with a clean produce brush. Cut away bruised or damaged areas before eating.

Wash surfaces often. Cutting boards, dishes, utensils and countertops should be washed with hot soapy water and sanitized after coming in contact with fresh produce. Always use clean cutting boards and utensils when handling fresh produce. 

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/.