Word from produce powerhouse FreshPoint about the recent freeze in northwestern Mexico at the beginning of February when temperatures dipped into the mid-20's for up to 6 hours:
MEXICO FREEZE: CULIACAN UPDATE: On Wednesday February 9th 2011, Quality Assurance traveled to Culiacan Sinaloa Mexico to visit and view the impact the recent freezing temperatures had in the growing region and surrounding areas. Initial assessments after the freeze had outlined an event not seen in the region since 1957.
Produce endured low temperatures on February 3rd and 4th for a period 1 ½ to 6 hours in length at anywhere from 22 to 28 degrees Fahrenheit. Temperatures were cold enough to impact all open field (85 to 99% loss), shade house (60 to 80% loss), and green house (10 to 30% loss) grown product in Mexico.
The mass of cold air cut a swath from Mexicali to the Nogales Border down into Mazatlan and portions of Baja California San Quintin.
At the time of the freeze production in the area was in full swing from Hermosillo in the North and down through La Cruz Sinaloa along the highway 15 Corridor of Mexico. About 80% of Mexico’s production has been affected. It has been reported that in Sinaloa alone, 714,000 hectares (1.7 million acres) were affected by the freezing temperatures. An Area covering approximately the size of the States of Delaware and Rhode Island combined.
In addition to the loss of vegetables, tomato, and corn crops; 200,000 to 300,000 farm workers have also been affected by the frost. The mass migration south of unemployed agricultural laborers will begin between mid to late February as production slows in the region. Mexico’s President Felipe Calderon also visited Culiacan on February 11th, assessing the damage and pledging support in the form of seed vouchers and emergency aid.
Other highlights of the report include bad news for tomatoes (Roma quality to vary, open field tomato plantings a total loss, grape tomatoes extensive damange); cucumbers, eggplant, bell peppers (all total losses); squash (small plantings survived). There are limited crops that were harvested after the freeze, but quality will be poor. Time estimates for plant recovery ranges from 4-6 weeks (tomatoes), to 45-60 days (squash), 6-8 weeks (bell peppers), 4-5 weeks (cucumbers) and gone for the season (eggplant).
A small town recipe for a big city. This is not a cooking blog, but it is about food, the food business and cook books. An addiction to the smell of aging paper has led to a collection of over 1,000 cook books, mostly in my dining room.
Co-owner with my husband, Jim/"Sevy", of a Dallas area restaurant we opened 13 years ago. He does the cookin' and I do the countin'.
I've always been a numbers chick - who knew I had this much to say?
Proud mother of The Boy and Sister, great teenagers, along with Hunter the Wonderdog, and Deuce and Tres his partners in destruction.
The costs associated with this blog are funded by Sevy's Grill (8201 Preston Road, Dallas, TX 75225, http://www.sevys.com/, SevysCatering@aol.com), of which the author is co-owner, tax preparer, bookkeeper, head of internet marketing, secretary, filing clerk, and Girl Friday. In return, promotional information about the restaurant and it's activities are posted for public perusal.
This blog does not review restaurants, however from time to time it will "introduce" new places or interesting specials at area restaurants. If any food or items are received as a comp (I never turn down free, but I won't lie for it) the author promises to share that information in the post.
Sometimes the comments can be a bit spicy, especially those of the author. The author reserves the right to refuse to publish those comments that are downright undigestible. It's not objectionable to disagree, it just depends how you say it.
Zero advertising dollars are received, so any endorsements of extraordinary goods or services, such as:
are completely the personal opinion of the author, for which no consideration was received (well, except the public education, but I would argue it wasn't exactly free).
Other Cook Books in the Collection (Through 1950's)
Mrs. Putnam's Receipt Book, and Young Housekeeper's Assistant, (new and enlarged edition) 1867, by Mrs. E. Putnam
The Household Cyclopaedia of Practical Receipts and Daily Wants, 1875, by Alexander V. Hamilton.
Eating For Strength, 1876, by M. L. Holbrook, M.D.
The Household (of the Detroit Free Press), Practical Hints for Modern Homes, Third Edition, 1881, edited by May Perrin Goff.
Household Hints and Recipes, 1884, by Henry T. Williams and "Daisy Eyebright".
Dr. Chase's Third, Last and Complete Receipt Book and Household Physician (Memorial edition), 1888, by A. W. Chase, M. D., Detroit Michigan and Windsor, Ont.
Mrs. Beeton's Cookery Book, circa 1890's.
The Virginia Housewife, or Methodical Cook (Arlington Edition), circa 1890's, by Mrs. Mary Randolph
Modern Cookery, In All Its Branches, 1890, by Miss Eliza Acton .
Cooking School Recipes, 1890, by Miss Amy Barnes.
Our Home Cyclopedia, 1891, by Frank S. Burton
Three Meals A Day, A Collection of Valuable and Reliable Recipes in all Classes of Cookery, 1892, by Maud C. Cooke.
Every-Day Cook-Book, and Encyclopedia of Practical Recipes, 1892, by Miss E. Neil
Choice Receipts Arranged for the Gas Stove, 1893, by Miss Andrews.
The Star Cook Book, A Monitor for the American Housewife in the Dining Room and Kitchen, 1894, by Mrs. Grace Townsend.
Ransom's Family Receipt Book, 1896, by D. Ransom, Son & Co.
The National Home Cook Book, circa 1900's, published by The National Clock & Mfg. Co.
Directions for Operating Puritan Oil Cook Stoves, and Puritan Cook Book Recipes, circa 1900's
Encyclopedia for the Home, 1902 by Maud C. Cooke.
Grand Union Cook Book, 1902, compiled by Margaret Compton.
The Home Cook Book, 1905.
Catering For Two, 1906, by Alice L. James.
Paul Richard's Pastry Book, 1907, by Paul Richards
Household Discoveries, An Encyclopaedia of Practical Recipes and Processes, 1909, by Sidney Morse
The Alfalfa Cook Book (Second Edition), 1909, compiled by the Ladies of the Roswell Cemetery Association, Roswell, NM.
Fellows' Menu Maker, 1910, by Charles Fellows
A New Book of Cookery, 1912, by Fannie Merritt Farmer.
A Handy Book, Containing a Valuable Series of Cooking Lessons, 1912, by Navada Briggs and KC Baking Powder.
Food and Cookery for the Sick and Convalescent, 1913, Fannie M. Farmer.
Fifty Two Sunday Dinners, A Book of Recipes, 1913, by Mrs. Elizabeth O. Hiller
The Something-Different Dish, Odd in Name, But Good to Try When You Want to Have a Change, 1915, by Marion Harris Neil.
The Whys of Cooking, 1916, by Janet McKenzie Hill.
The Cook's Book, 1916, by Janet McKenzie Hill, K C Baking Powder. (Actually, I've found I have two of these.)
Domestic Science, Principles and Application, 1916, by Pearl L. Bailey.
Food, It's Composition, Preparation, Combination and Effects, with Appendix on Cooking, 1916, by Dr. J. H. Tilden.
Buttered Toasts, 1916, by Fred Emerson Brooks (not a cook book, but toasts for cocktails)
European and American Cuisine, 1916, by Gesine Lemcke.
The Boston Cooking-School Cook Book, 1918, by Fannie Merritt Farmer.
Woman's Institute Library of Cookery, 1918, by the Woman's Institute of Domestic Arts and Sciences, Scranton, PA.
Chocolate Recipe Favorites - Kitchen Tested, circa 1920's, Rockwood & Co., (these are actually recipe cards in a mailing envelope, Rockwood & Co. was a very famous New York, NY chocolate maker in the early century).
Condon's Common Sense Culture Book and Canning Guide, circa 1920's, Condon Bros., Seedsmen, Rockford, IL.
The Epicurean, A Complete Treatise of Analytical dn Practical Studies on the Culinary Art, 1920, by Charles Ranhoffer.
50 Ways To Use Marshmallows, A Household Necessity, circa 1920's, S. S. Kresge Company.
Lowney's Cook Book, Revised Edition, 1921, by Maria Willett Howard.
For Luncheon and Supper Guests, 1922, by Alice Bradley.
Food Facts For Every Day, 1924, by Florence E. Winchell.
Good Housekeeping Book of Menus, Recipes and Household Discoveries (12th Edition), 1925, by Good Housekeeping Magazine (update: whoops, now I have two)
Pastry Baking, 1925, by Helen Harrington Downing, Calument Baking Powder Company
Choice Recipes, Chocolate and Cocoa Recipes by Celebrated Cooks, Home Made Candy Recipes by Mrs. Janet McKenzie Hill, 1926, compiled by Walter Baker & Co., Ltd.
Better Homes Recipe Book, 1926, by Marjorie Mills.
The Butterick Book of Recipes and Household Hints, 1927, The Butterick Publishing Company.
Electric Refrigerator Menus and Recipes (3rd edition), 1928, by Miss Alice Bradley.
Table Setting and Service for Mistress and Maid, 1928, by Della Thompson Lutes.
The Edgewater Beach Hotel Salad Book, 1929, by Arnold Shircliffe.
Metropolitan Cook Book, circa 1930's, by The Metropolitan Life Insurance Company.
Modern Cookery Illustrated, circa 1930's, by Lydia Chatterton.
Meat Production on the Farm, circa 1930's, by E. H. Wright Co., Kansas City, MO.
Noble Experiments, 1930, by Judge Jr. (another drinking book - published during prohibition).
Eating for Efficiency, 1930, Evaporated Milk Association.
Aunt Sammy's Radio Recipes Revised, 1931, by the Bureau of Home Economicss, U.S. Dept. of Agriculture.
The Herbalist and Herb Doctor, 1932, by Joseph E. Meyer.
Everyday Foods, 1933, by Jessie W. Harris.
The Round-The-World Cook Book, 1934, by Ida Bailey Allen.
Jack & Mary's Jell-O Recipe Book, circa 1934-1942, by Jack Benny and Mary Livingstone.
Cooking With Elizabeth Craig (4th edition), 1934, Elizabeth Craig, Great Britain.
Recipes of All Nations, 1935, compiled by Countess Morphy.
Table Service and Decoration, 1935, by Lillian M. Gunn.
The Art of Cooking and Serving, 1937, Proctor and Gamble Company.
Magic Chef Cooking (16th edition), 1937, by the American Stove Company
Maidcraft, 1937, by Lita Price and Harriet Bonnet.
Food For Family, Company and Crowd, 1938, by Jessie Marie DeBoth, A.B.
The American Woman's Cook Book, 1938, edited by Ruth Berolzheimer, Culinary Arts Institute.
My Party Book of Tested Chocolate Recipes, 1938, by Frances Lee Barton.
Ten Lessons On Meat, for Use in Schools (Fifth edition), 1940, by National Live Stock and Meat Board.
Ruth Wakefield's Toll House Tried and True Recipes, 1940, by Ruth Graves Wakefield.
The Official Mixer's Manual, 1940, by Patrick Gavin Duffy (originally published 1934).
Foods and Health, Handbook Two for Upper Elementary Grades, 1941, Home Making Department, Public Schools, Kansas City, MO.
Streamlined Cooking, 1942. by Irma S. Rombauer.
La Cocina Practica Cosmopolita (Segunda Edicion), 1943, compiled by el Comite de Servicio Social de la Asociacion Cristiana Feminina de la Ciudad de Mexico, D. F.
The Wartime Cook Book, 1943, by Alice Bradley
Wartime Suggestions to help you get the most out of your Regrigerator, 1943, by Frigidaire Division of General Motors.
Your Share, How to prepare appetizing, healthful meals with foods available today, 1943, Betty Crocker.
Allied Cook Book / Libro de Cocina de Los Aliados, 1944, Publicado por el Allied Sewing Committee, Guatamala, C.A.
Mexican Cookbook, 1945, Erna Fergusson, The University of New Mexico Press.
Adventures in Good Eating (28th printing), 1945, by Duncan Hines.
Woman's Exchange Recipes, Fifty Years of Good Cooking, 1946, by Stella V. Hough, Detroit Woman's Exchange.
Recipes From A Cape Cod Kitchen, 1946, compiled by Doris M. McCue.
The Gentleman's Companion, Volume I, Being an Exotic Cookery Book. Or, Around the World With Knife, Fork and Spoon, 1946, by Charles H. Baker, Jr.
The Gentleman's Companion, Volume II, Being an Exotic Drinking Book. Or, Around the World With Jigger, Beaker and Flask, 1946, by Charles H. Baker, Jr.
The Cordon Bleu Cook Book, 1947, by Dione Lucas.
Aunt Chick's Pies, 1948, by Nettie McBirney, Tulsa, OK.
Knife and Fork In New York, 1948, by Lawton Mackall.
The Art of Italian Cooking, 1948, by Maria Lo Pinto and Milo Miloradovich.
Pressure Cooking, 1948, Ida Bailey Allen.
Operation Vittles Cook Book, 1949, compiled by the American Women in Blockaded Berlin.