Kingston eNews

Each month in the E-News, we will share insights into the activities of the Kingston Quality Assurance team as they visit growers, packers, and distributors. We hope this will help give you more information on our commitment to food safety and security. This month's report is from Cindi Thompson, Food Safety/Quality Assurance Supervisor.

Blight and Mildew

This year's weather has been unusually cold and wet. To the QA manager, this unseasonable weather presents a number of significant challenges to quality product in the field. The most common and urgent issues to address are blight and mildew.

Crops need water, both via irrigation and natural rainfall. However, too much water is just as bad for crops as not enough water. Additionally, lower ground temperatures from cold conditions can lead to higher incidence of fungal diseases. Combined, these factors can greatly reduce harvest quality and volume.

The extra moisture in the ground, plus increased ambient humidity, unfortunately leads to those ideal conditions that breed disease. The two most common fungal diseases are Botrytis, and Powdery or Downy Mildew.

Botrytis is a gray mold that affects both fruits and vegetables. It results from extended periods of cold, wet weather. Most commonly seen in fruits like strawberries, it can also show up in onions and leafy plants. The spores of this mold are easily spread by wind or cross contact. Also, the spores in diseased plant material can remain in the earth dormant for seasons and may resurface at anytime.

Powdery or Downy mildews include over 300 related fungi. They affect leafy vegetables, manifesting with white, powdery or yellow spots on the main leaves of the plant. In addition to being unsightly, mildew retards the plants' maturation and development. This can lead to decreased yield, premature decay, and other supply issues. These mildews are spread primarily by wind and excessive rain splashing on the plants, which pushes the spores to neighboring plants.

Control of these diseases is possibly through the use of fungicides. While effective, the treatments are expensive and can be harmful to surroundings. In our QA monitoring, we look for signs of disease and make the correct assessment as to whether and when treatment is necessary. Coming out of a cold, wet winter, we are particularly vigilant for signs of disease.

For more information, please contact your Customer Service Representative or Jeb Johnson.

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Each month, one of our associates will share one of their favorite recipes using different Kingston products. We hope you will try one or all of our family recipes, and all of the great ways to enjoy our high-quality, wholesome products.

Patty's Clam Chowder

Ingredients

4 large Kingston potatoes, chopped
1 large Kingston yellow onion, chopped
½ lb bacon, cut in small pieces
½ cup chopped ham
5 or 6 large celery stalks, chopped
1 pint half & half
8 cans chopped clams with liquid

Preparation

Chop potatoes to desired size, smaller pieces are better. In a large pan over medium heat, cook potatoes in liquid from clams (without adding additional water) until tender.

While the potatoes are cooking, brown chopped bacon in a large skillet. Remove cooked bacon from pan, saving about half of the bacon drippings. Add ham, celery and onion to the pan and cook in the bacon drippings.

Drain bacon, ham, celery and onions on paper towels. Add the drained mixture to the cooked potatoes and clam liquid. Bring to a low boil. Slowly add half & half to the mix, and raise the heat but do not allow to boil. Add salt & pepper to taste.

For a serving suggestion, add a pat of butter on top.

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