Dr. Esmaeil Fallahi, Photo by Guy Hand

Last September Edible Idaho aired a story on Dr. Esmaeil Fallahi, a fruit researcher for the Parma Center who has done innovative work to bring new fruit crops to the Northwest and whose job was threatened by the possible closure of the research facility due to lack of funds.

Here’s what Capital Press reported:

“The Treasure Valley Agricultural Coalition, which represents specialty and seed crop producers, has contributed $65,000 to fund field operations through June 30, the end of the fiscal year.

A separate five-year agreement with tree fruit and table grape producers in the Treasure Valley has resulted in $30,000 a year in support of the center’s orchards and vineyards.

Contributors included the Idaho apple and cherry commissions, the Idaho State Horticultural Society’s stone fruit committee and the Snake River Table Grape Association.

In December, the J.R. Simplot Co. agreed to contribute $300,000 a year to the Parma center for five years in exchange for the right to conduct private research on a portion of the 200-acre site. The deal will help pay for the university’s field crop research, but it doesn’t include vineyards and tree fruit.

John Hammel, dean of the UI College of Agricultural and Life Sciences, commended industry groups for answering the call for additional contributions.”

Laura McCandlish for NPR

Laura McCandlish: Until recently, I had never seen a fresh quince. I knew quince paste, or membrillo, from Spanish cheese plates. I knew that Korean friends boiled down quince juice into a tea.

However, since moving to Oregon I’ve found quinces at the local farmers market and even growing on trees in my neighborhood. In fact, it turns out that the most diverse quince grove in North America, if not the world, thrives at a U.S. Department of Agriculture gene bank just down the road.

Still, close proximity to quinces doesn’t necessarily give you the nerve to try the rock-hard, acerbic fruit. But last spring, I had my quince revelation. Just one bite of the tangy, poached morsel on a charcuterie plate had me counting the days until this fall’s season.

For the full story go to: http://www.npr.org/templates/story/story.php?storyId=120288799

Dr. Esmaeil Fallahi with flat peaches

Who would think that Idaho and Iran have anything in common?  Dr. Esmaeil Fallahi does.  This Iranian immigrant and Idaho fruit researcher says you only have to visit his fruit orchard in Parma to see that southern Idaho and his Middle Eastern homeland have important similarities.

In this installment of Edible Idaho, correspondent Guy Hand learns why Iran’s fruitfulness is good for Idaho agriculture.

Transcript of the Show (click to download)

Almonds

Pluots

A juicy flat peach

Dr. Esmaeil Fallahi’s website

The University of Idaho Research and Extension Center, Parma, Idaho

Idaho Statesman story on the possible closing of the Research Center