Consumer questions, answers

Question: I have heard of tomato varieties from Russia that are cold tolerant. Is this true? Where can I find some? I would love to grow tomatoes in my garden in the winter.

Answer: “Cold tolerant” means that a tomato variety tolerates colder temperatures than the average tomato variety. It does not mean that it will grow outdoors in winter. Selecting cold-tolerant varieties may allow you to plant a little earlier in the spring than you would with standard varieties. They are also good for cooler areas like the Pacific Northwest.

Q: How many varieties of apples are grown in Georgia?

A: It is estimated that about four dozen varieties are grown commercially in the state. This number would be much higher if you include the many varieties grown non-commercially in home gardens.

Make this the year you try an apple variety you have never eaten before. Note, too, that due to differences in climate, the same apple variety grown in Washington State may be quite different to the same variety grown in Georgia. You haven’t tried a Red Delicious or a Golden Delicious until you’ve tried a Georgia Grown Red Delicious or Golden Delicious!

Q: I am looking for a recipe I have misplaced. It was a combination of pecans and popcorn flavored with herbs. It sounded tasty. Can you help me?

A: Try this recipe from the Georgia Pecan Commission. It is an interesting change from straight popcorn and, with Georgia pecans added, it is more nutritious. The recipe is simple and basic enough for you to try variations with other herbs and spices.

Georgia Pecan Popcorn with Rosemary and Thyme Makes about 8 cups Ingredients: 2 tablespoons extra-virgin olive oil

1-1/2 tablespoons minced fresh rosemary

1 tablespoon minced fresh thyme

1/4 teaspoon crushed red pepper (optional)

1-1/2 cups Georgia pecan halves

1-tablespoon vegetable oil (such as canola oil) 1/3-cup popcorn kernels Salt and pepper to taste Directions: Preheat the oven 350°F.

Combine the olive oil, rosemary, thyme and crushed red pepper (optional) in a heavy small skillet over medium-low heat. Cook until the mixture is fragrant, about five minutes. Remove from the heat. Place the pecans in a small baking pan and roast until toasted, about seven minutes. Set aside.

Combine the vegetable oil and three popcorn kernels in a heavy four-quart saucepan or large pot. Cover and cook over medium heat until two or three kernels pop, about five minutes. Add the remaining corn kernels. Cover and cook until the popping stops, shaking the pan frequently, about five minutes. Remove the pan from the heat. Add the pecans and olive oil mixture and stir until the popcorn and pecans are coated with the oil mixture. Season with salt and pepper. Transfer the mixture to a large bowl and serve right away as a snack.

to