Consumer Q&A: Produce Questions

Q: What causes catfaced tomatoes?

A: Catfaced tomatoes are malformed with leathery scars, bulges or cavities at the blossom end of the fruit. These cavities can extend deep into the flesh. The condition gets its name because the fruit can look like a cat's face.

The causes of catface are not definitely known. Cold temperatures during blooming or fruit set  may be responsible. Catfacing is more common on the fruit formed first on  large-fruited tomato varieties. Some varieties are particularly prone to catface and should be avoided if this has been a problem in the past. The condition does not affect the flavor of the tomato.

Q: What causes my cucumbers to be sheepnosed and shaped like gourds?

A: Improper pollination due to lack of insects or adverse weather conditions can cause misshapen cucumbers and melons. Lots of rain and cool temperatures can hamper the activity of pollinating insects. High temperatures can also kill pollen. Lack of moisture during development can also misshape fruit.

If you are applying any insecticides, make sure you are applying them properly and not killing the bees and other pollinating insects. We need these insect allies for all our flowering crops!

Q: What batter is best for frying squash? Can pattypan squash be fried like yellow squash?

A: Pattypan or scalloped squash can be sliced and fried. There is no best batter or best way to fry squash. They are easy to fry and the results are almost always tasty.

To coat the squash before frying, some people slice it and dredge it in flour, corn meal or a mixture of both. Some dip the slices in buttermilk or sweet milk before dredging. Some make a batter of flour with milk, buttermilk or beer and coat the slices with it. They may then dredge the coated slices with flour or corn meal. Some mix an egg diluted with two tablespoons of water, coat the slices and dredge in flour, corn meal or fine bread crumbs. Some use rice flour instead of wheat flour.

After squash slices are coated, heat a half-inch of cooking oil in a heavy skillet. When the oil is hot, start dropping the coated squash slices into the oil, one at a time so they don't stick together. Remove them from the oil when they are golden brown and let them drain onto paper towels. Serve them warm with salt and pepper.

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