Are California veggies bigger?
A recipe might call for one large onion or two small eggplants. When cut as directed it seems to yield way more than the recipe intended. I got the two smallest eggplants in the store and after cutting one I had more than enough for the recipe. It almost seems like the people who write the recipes only have access to veggies that are smaller than average. Is there a reason why their large onion is equivalent to my small to medium onion?
Best Answer
The size of the veggies can be due to location only to an extent. If their seasons are longer for cultivation to harvest then the plants may experience better growth.
Other factors can also contribute. The use of fertilizer for example, or if using hormones and pesticides, etc... all effect the outcome in size, quality, taste and possibly even firmness or even color.
Pictures about "Are California veggies bigger?"
Which vegetables is the biggest in size?
Although this giant cabbage cited in the Guinness Book seems unbeatable for the title of "World's Largest Vegetable," there are tropical yams belonging to the genus Dioscorea that may be 6 to 9 feet long (2-3 m) and weigh 150 pounds (68 kg) or more, although they are usually harvested at about 2-6 pounds.Why are American vegetables so big?
Differences in Produce Production Growers in North America, on the other hand, have responded to decades of pressure to grow bigger, heavier fruits and vegetables that are uniform in appearance. Customers want their produce all-year-round, even if it's out of season, and they want to pay minimal price.Why are so many vegetables grown in California?
California's farmers produce the lion's share of the fruits, vegetables and tree nuts in the U.S. That's thanks to the warm climate, which permits multiple growing seasons, and the state's rich soils.What is the largest vegetable crop in California?
The most important vegetable crops grown in the state are lettuce and tomatoes. Again, California leads the way. Broccoli and carrots rank second followed by asparagus, cauliflower, celery, garlic, mushrooms, onions, and peppers.California is USA's Largest Agricultural State — And Its Hungriest
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Answer 2
As in the answer and comments already posted, location, growing conditions, etc. all play a part. But one of the most important things to keep in mind is that there are many varieties of each type of produce.
Most often, in recipes, you are not provided with varietal information. So you have no way of knowing which variety may have been used and this can result in a different yield than the recipe stated.
For example a medium Vidalia onion will not be the same size as a medium Spanish onion. Or as in asparagus, some varieties are small, some large.
Also, when purchasing produce, we do not always know what varieties we are getting as the information is not available at the point of purchase.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Enric Cruz López, Karolina Grabowska, Vanessa Loring, Vanessa Loring