On 28 February 2018, the PIC Executive is holding an executive meeting which will be followed by a grower meeting and AGM from 3.00pm. This meeting will be held at The Waipuna Conference Center, Mt Wellington, Auckland.
Immediately following the AGM, we will have the opportunity for further informal discussion over nibbles and a drink.
If you intend to come to this meeting, an RSVP to firstname.lastname@example.org would be appreciated.
Full article here.
NADIA magazine features editor Fiona Ralph goes foraging with Nadia Lim and learns how fruitful it can be.
When I first heard about foraging, it sounded like fun but also a lot of work. I envisioned a full day's excursion, an out-of-town drive, some fence and tree climbing, and the risk of being caught trespassing. Fun perhaps but a little freaky. I categorised it alongside dumpster diving and, while admiring the commitment to sourcing free food that would otherwise be wasted, was happy to leave the task to others.
Then I spoke to Christchurch baker Anna Worthington. Anna forages for fruit and flowers to use in the delicious cakes she makes for her business, Cakes by Anna. After hearing her talk of snipping lavender from the footpath, collecting rhubarb from her neighbours and 'shopping' for apples in the city's uninhabited red zone, I wanted in.
But Auckland, where I'm based, doesn't have access to anything like the red zone, which is full of abandoned fruit and nut trees. Luckily, a quick Google search showed me that there are foraging maps available for most of the.
The New Zealand Fruit and Food Share Map is user-populated, so people can add trees that are on public land as well as those on their property that they are happy for foragers to take fruit from. Nut trees, herbs, shellfish and some vegetables are also included, as are community gardens. Fungi are listed, too, but I'm steering clear of this category since I don't have the expertise to ensure safe consumption.
The "Genesis Innovation" Group has just announced the launch of its new kaki variety: Ernesto, a spontaneous mutation of the Rojo Brillante found in the municipality of Benimodo (Ribera del Xúquer, Valencia), which reaches larger sizes than its predecessor, which translates into an almost 30% increase in the average weight per piece.
Its harvesting can start up to two weeks in advance compared to the Rojo Brillante plantations.
The full article is here.
Leading up to Christmas in Charleston, it’s not just stockings that get hung by the chimney with care. During persimmon season, chefs tack the strung-up fruit to their walls and rafters to make hoshigaki, a chewy dried treat.
In Japan, where persimmons are prevalent, eaters air-dry the fruit to create what Saveur has called “the Kobe beef of healthy snacks.” That designation doesn’t have anything to do with the fruit’s flavor. Instead, it’s a reference to the special treatment the persimmons receive.
Once hung out under the sun, the peeled persimmons are left alone for a few days, and then gently massaged on a daily basis for six weeks or so. The rationale behind the massages involves the conjuring of sugars concealed within the fruit, and the smoothing of its skin: If an aging persimmon wrinkles, the folds are at risk of developing mold. The goal instead is to produce what looks like a powdered sack of ochre-hued sweetness.
Also like Kobe beef, hoshigaki isn’t cheap. It retails for about $40 a pound. Last winter, The San Francisco Chronicle declared hoshigaki the season’s “breakout social media star.”
The 2017 AGM was held at the Emerald Hotel in Gisborne on 20 February.
It is an opportunity to look back on what has been achieved over the last year, and to appreciate is always interesting to look back over the year and review the work that is undertaken.
Market development remains a major use of our resource, with the China market opening up, and the application for access to the USA making good progress over the last year.
Activities are funded largely by levy, which remains at 7 c/ kg.
The meeting continued on the next day with visits to NZ Fruits, the industry's largest packhouse, and one of the local export orchards.
Commercial growers who would like to be part of these activities can contact PIC through this website.