Friday Food Facts

Do you know what the pleats in a chefs’ hat signify? It’s the number of ways an egg can be cooked. Chefs refer to eggs as the star of the plate: An egg can be the main entrée, dessert, ingredient, appetizer, and emulsifier and/or binder! Baked Alaska, Monte Cristo’s, and Tasty Tempuras rely on eggs as the “secret” ingredient!

Did you know, 99% of pumpkins sold in the U.S. are for the sole purpose of decoration. In Arizona, our pumpkin farmers are ready to harvest. Check out our Travel Guide to find a Pumpkin Farmer near you.

Pumpkin rule of thumb: the darker the shell, the longer the pumpkins last. To check out Arizona’s harvest festivals around the state go to Fill Your Plate or Arizona Farm Bureau’s new Travel Guide, “On the Road with Arizona Agriculture.”

Did you know, Arizona has the largest populations of female farmers listed as the primary operator of the farm or ranch. Women in agriculture are also one of the fastest growing demographics, mainly representing small, local farms.

Janna Anderson is one of Arizona Agriculture’s female farmers growing ancient grains and other crops for the specialty markets. Her Farm? Pinnacle Farms.

Article: Women in Arizona Agriculture Tell a Unique Story

Guess why you always see an egg entree with a fruit or juice? Eggs are one of the unique food options that contain every essential vitamin, except for C. Adding lemon juice to eggs solves that issue, and is a natural sodium replacement. Plus, add juice or fruit to your breakfast meal and you’ll be sure to get your vitamin C.