AT one time specialty fruits/vegetables were defined as vegetables and/or herbs that were not traditionally grown in the U.S. but were imported to the U.S. or were grown in the US, although on a limited scale. Specialty vegetables were also referred to as exotic, unusual, world vegetables, and/or high-value crops.
On the United States Department of Agriculture’s website the definition of Specialty Crops is stated as follows:
The Specialty Crop Competitiveness Act of 2004 and the Food, Conservation, and Energy Act of 2008 have defined specialty crops as “fruits and vegetables, tree nuts, dried fruits, horticulture, and nursery crops (including floriculture).” Eligible plants must be intensively cultivated and used by people for food, medicinal purposes, and/or aesthetic gratification to be considered specialty crops.
Specialty vegetables are sometimes called the “eccentric ones”. What may be common to some couldn’t be more foreign to someone else. They can, and often are, oddly colored, shaped or shaped (at times all three). Others you can’t tell apart till the first sample. Specialty crops can be often difficult to grow, can be grown out of season, or are “foreign” to where they are grown. They may be miniatures or heirlooms or vegetables prized by epicurean cooks. Despite all their differences what they all can have in common, besides being somehow unusual, is that they often command a higher price than their ordinary counterparts. Specialty vegetables are in greatly increasing in demand.
Consumer demand for specialty items keeps rising as their tastes and preferences get better cultivated. Changing patterns of the U.S. agriculture and population will influence next generation’s food consumption
Consumers who don’t frequent farmers markets are often baffled -positively so-by the selections offered. How can there be that many varieties of greens, peppers, tomatoes and squashes to name a few. Some pondering at the stands if their salad really will be more exciting to the palette then there usual. Is the skin and texture of the Japanese eggplant really going to be that much more sweeter than common eggplant. Do these vegetables have special preparation methods.
Friends, we would love to hear from you. What is a fruit/vegetable that you purchased at the Farmers Market that you never had before. How did you prepare it? What did it taste like? Did you purchase it again? Are you going to try to grow your own this year?
Stay tuned for part II next week as we discuss more about Speciality Crops and why the words keep popping up.
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