Artichokes in the ‘heart’ of Texas

BROWNSVILLE — While more than 95 percent of U.S. artichoke production is currently in California, Mike Ortiz and his business partner, Jed Murray, of MO Produce in the Lower Rio Grande Valley, have been giving the artichoke a home where the armadillo and roadrunner roam.

Since 2007, Ortiz and Murray have been consulting with Dr. Daniel Leskovar of the Texas A&M AgriLife Research and Extension Center in Uvalde on various aspects of artichoke production. Leskovar and fellow researchers have provided them research-based information and assistance on variety selection, transplantation, irrigation and various production methods so they might produce artichokes that will meet or exceed consumer expectations.

"There is currently some fledgling commercial artichoke production in the Rio Grande Valley and Winter Garden area, with additional small-scale production in the Hill Country and in the Austin and Dallas area," said Leskovar, an AgriLife Research vegetable physiologist and the Uvalde center's resident director. But the artichoke as a commercial crop is still a relative newcomer to Texas."

"From a production standpoint, artichokes are a reasonably low-maintenance crop," Ortiz said. "In general, they require about the same amount of effort as say cabbage or onions. Plus, they have a much better profit potential than most of the traditional crops produced in the Valley."

Murray, who also is president of the Texas Vegetable Association headquartered in nearby Mission, said they frequently receive compliments and expressions of gratitude from their customers.

"Our customers tell us they like the freshness, the nutty flavor and the big heart of the artichokes we grow here," Murray said.

But it's not just Rio Grande Valley-area consumers who are delighted with their artichokes, he Murray said. MO Produce can now count Whole Foods, as well as another Texas-based supermarket chain, among its artichoke fan — and customer – base.

In addition, celebrity chef Jesse Griffiths, owner of Dai Due Butcher Shop and Supper Club in Austin, is another fan of their artichokes.

"I've been buying artichokes from Mike and Jed for three or four years now and they have always been very high quality," Griffiths said. "I would describe them as sweet with a nut-like or slightly 'woody' taste and excellent texture. I enjoy using them in my dishes and look forward to the times when they're available to me."

Another positive aspect of artichokes their role as a staple of the Mediterranean diet, which has been scientifically proven to have exceptional health benefits.
"Artichokes are high in dietary fiber and low in calories, plus they're rich in antioxidants and potassium," said Dr. Sharon Robinson, Texas A&M AgriLife Extension Service nutrition specialist in College Station.

She noted that a recently completed 5-year study in Spain showed participants with heart-risk health issues following a Mediterranean-type diet had a 30 percent lower combined rate of heart attack, stroke and death from related causes than those following a typical low-fat diet.

"Our research on artichoke production, which began in 2005 at the Uvalde center and in conjunction with the Food for Health Program, has shown the artichoke to be a viable alternative crop for many areas of the state," Leskovar said. "We have studied crop yield, quality and nutritional aspects of several different varieties of artichoke in relation to different irrigation regimes and nitrogen fertilization rates. We also focused on water-use rates as this region is water-limited and prone to drought, as well as on the heat tolerance of artichoke varieties."

Leskovar said center research is also investigating how to extend the spring growing season so operations can take advantage of the higher off-season prices.

"Development of year-round management strategies focused on producing artichoke heads in the spring and fall in areas of the state will give producers with a positive market opportunity to
sell their product at the best possible price," he said.

Leskovar said the nutritional value to the consumer and profit potential to the producer make the artichoke a stand-out alternative crop for many parts of the state.

"Early indications of new field variety trials are showing  good commercial potential for early and late variety selections with  traditional green heads and also red to maroon color heads," he said. "These too may provide some more interesting opportunities for Texas producers."

Directions for cooking an artichoke


Fill the pan with just enough water to cover bottom. Bring to a full boil over high heat. While water is heating, trim and discard the stems and tough outer leaves of artichokes. As an option, tuck slivers of butter and slices of garlic into artichoke leaves.

When water is boiling, place steamer insert in pot and set artichokes in steamer, stem-side down. Cover pot with lid and allow artichokes to steam for approximately 20 minutes, until tender.  Add salt to taste.

Directions for eating an artichoke

Begin with the outer leaves of the artichoke and eat by dipping the soft tender inside end in mayonnaise.  Eat each leave the same way until you get to the heart, where you remove and discard  the inedible fuzzy part (called the "choke") covering the artichoke heart. Eat the heart adding mayonnaise to taste.

Homegrown, homemade foods

AgriLife Extension program reflects widening interest in homegrown, homemade foods

Backyard Basics seminar demonstrates past deserves preservation

By Paul Schattenberg

BOERNE — More than 70 people from throughout South Central Texas attended the Texas A&M AgriLife Extension Service and Don Strange of Texas, Inc. program "Preserving and Serving the Harvest" at the Don Strange Ranch in Boerne.

The program included demonstrations on food preparation and preservation basics by AgriLife Extension instructors and others, plus a menu of locally produced foods from executive chef Susan Johnson and her staff at the ranch.

The morning menu included buttermilk biscuits with specialty jams and jellies. The lunch menu included Reuben sandwiches with corned beef, pickled vegetables, potato salad and sauerkraut. During lunch, Johnson explained how each menu item was made at the ranch.

"This was one of the Backyard Basics programs being piloted by AgriLife Extension in several South Central Texas counties to provide information and hands-on instruction relating to the benefits of home food production, preparation and preservation," said Dr. Connie Sheppard, AgriLife Extension agent for family and consumer sciences in Bexar County, one of the program's coordinators.

During the day, AgriLife Extension personnel from Atascosa, Bexar, Comal, Guadalupe, Kendall and Wilson counties presented hands-on demonstrations at several indoor and outdoor sites at the ranch. They gave instruction on bread making, cheese making, drying foods, freezing fruits and vegetables and pressure canning. Additionally, members of the San Antonio Herb Market Association demonstrated how to grow herbs in a home garden and how to use fresh herbs in recipes.

Arias said the interest in canning, pickling and preserving homegrown and homemade foods is a good way for consumers to stretch food dollars and have greater control over the ingredients and preparation of their food.

"At Don Strange of Texas, we believe in serving fresh and wholesome foods," said Arias. "This program fits well with our desire to provide consumers the best tasting and most nutritious foods possible."

She added that she was glad to have had the opportunity to present a "community" program at the ranch as the facility is normally used for private parties.
Program attendees came from a multi-county area of South Central Texas. While most were from Boerne and San Antonio, others came from Canyon Lake, Corpus Christi, Dale, Hondo, George West, Ingram, Kerrville, Rockport and other towns.

"My wife and I have two young girls and we're here because we're interested in knowing more about what goes into the foods we eat and how to make better, healthier foods for our family," said Lance Lira of Boerne. "We want our daughters to learn how to make good, healthy foods so they can later share that information with their own children."

Sue Huggles of San Antonio, who grew up on a farm in Iowa, said she learned about the program while visiting the AgriLife Extension displays at the San Antonio Stock Show and Rodeo in February.

"I found out about the program while I was buying this year's rodeo tomato at the Bexar County Master Gardeners booth and visiting the AgriLife Extension kitchen at the pavilion," she said. "I came here today to see the different canning and preservation methods to find out which were the best and safest. I also wanted to see if I could get some new recipes and ideas."

Huggles said the Backyard Basics program at the ranch reminded her of her farm days in Iowa.

"We used to do a lot of this sort of thing on the farm, but now it's becoming a lost art," she said. "I'm glad to see there are still programs that show people how to make and preserve their own food."

This program and other Backyard Basics programs offered by AgriLife Extension serve to help address consumer concerns about where and how their food is produced and prepared, Sheppard said.

"Our Backyard Basics series has been designed in response to the resurgence of interest in home-based food production, such as growing vegetables and fruits or raising hens for fresh meat and eggs," she said. "The focus of the series is self-reliance and healthier living through homemade and homegrown foods."

Sheppard said additional Backyard Basics programs will be held throughout 2013. More information on upcoming programs can be found at http://backyardbasics.tamu.edu.