From the Archives: O.J. the Jumping Frog

In California during May 1965, an event would take place that would forge the story of an unlikely star. This event, referred to as the Calaveras County Frog Jump contest, was to be held on the 19th of the month to try and find the “jumpingest” frog in the world. This was where a star was born. Captured the Monday before his big event, Polk County’s champion was pampered at Dick Pope Sr.’s Cypress Garden by water skiers in an attempt to train him to hop over water. These skiers also wanted to build up the ego of the frog, so that he would have the confidence required to bring home the gold medal. To inflate his amphibious ego further, he gained sponsorship from the Florida Citrus Commission who planned to keep him pampered and fresh. After his intense training, the frog was airlifted from Tampa to Sacramento to take place in his jump. Dubbed the name O.J., for it was claimed he was trained on orange juice that increased his advantage by 500%, the frog that was unknown just 24 hours before had the fate of Polk County’s fame relying on his giant legs. The day of the event came, and through over half the event, it seemed as though O.J.’s name would go down in frog history. Steadily moving towards the top of the ranking, everything was going his way. Sadly, however, his 9 foot, 1¾ inch leap was not enough, for a few frogs beat him out for spots in the international competition. Even with the loss, it was thought O.J. would win the honor of longest traveled frog to compete, but an amphibian hailing from Africa would claim that prize. Even though he fell short of his ultimate goal, that he learned of a mere 48 hours before, O.J. could still be proud that he was the “jumpingest” frog in the history of Polk County. With that honor, O.J. retired. His inspiring and legendary career was over after just two short days. O.J. settled down in Angel’s Camp, California and planned to live out the rest of his days in seclusion, but the limelight was not yet done with the superstar jumper. Scandal arose from Angel’s Camp as rumors about O.J. being romantically involved with California frogs hit the papers. His jockey, Mrs. Hildred Cooper, reported that O.J.’s decision to step away from jumping had more to do with the Californian succubi of frogs O.J. had been around than retiring for the peace of it. With that news leaked to the press, the Florida Citrus Commission launched a probe into the private life of O.J. the frog. When reached out to by The Ledger frog editor, who spoke the native tongue of the frog, O.J. only had one thing to say about the rumors: “Nothin’ to it, nothin’ to it at all. I just shared a few flies with them. What’sa matter anyway? You don’t trust me or somethin’?” With the scandal put down and his name restored, O.J. lived the rest of his life in the peace he desired.

 

Written by Blake Hale, Florida Citrus Hall of Fame Fellow
In partnership with Florida Southern College’s McKay Archives Center
May 2023

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Source:
Frog Contest, 1965, James A. Haley Papers, 1948-1977, Box 123 Folder 13, Sarah D. and L. Kirk McKay, Jr. Archives Center, Florida Southern College, Lakeland, Florida.

Exciting New Exhibition!

October 15th was an exciting day for the Florida Citrus Community. The Exhibition: Plant City and the Agriculture, Food Processing, and Supermarket Revolution; 1939 - 1975, opened to the public with a flourish. The exhibition dictates the changes in Plant City agriculture and has several unique exhibits. The exhibition has a lot of interesting information regarding all-things agriculture, specifically citrus distribution, scientific experimentation, and even how super markets came to be the way they are today. Sponsored by Publix Super Markets, this exhibition is running until November 4th, 2018.

Below is a photo from the ribbon cutting ceremony which took place on October 15th, 2018. In the background is the Florida Citrus Hall of Fame Exhibit and prominently displayed within this exhibit are numerous citrus crate labels.

If are interested in attending this exhibit, here is a link to the Plant City Chamber of Commerce website where you can find more information. Feel free to send us any photos you take while attending the event, and it just may get featured on our social media.

Written By: Emma Morton

Student Fellow at the Florida Citrus Hall of Fame

In partnership with Florida Southern College’s McKay Archives Center

DIY Citrus Frost Prevention

Here in Central Florida temperatures can vary drastically. While this is not particularly

damaging to most native plants, citrus trees can suffer if the temperature is not stable enough.

Citrus plants have been known to survive temperatures of about 20 degrees fahrenheit, but this

is not without damage to the tree. Many small citrus trees lack cold hardiness and can suffer

damage during the chilly winters and brisk spring months.

When the temperatures start falling, many large citrus groves warm their plants with

warm water sprayers, or semi-flammable products to ensure that their groves stay at a constant

temperature. This process ensures that the trees in their groves suffer less shock when the

temperatures plummet, and is said to help keep the plant alive for longer. This is a remarkably

effective process for large scale growers, but what about those of us who have citrus trees at

home? How can you ensure the health and safety of your own trees when you do not have access

to the large scale warming methods that are used at the nearest grower?

Luckily, this is a fairly simple task, and with a little help from tools you likely have

around the house, you can ensure that your trees remain strong, tall, frost damage free, and

bearing fruit for years to come.

If you happen to grow a lemon, orange, grapefruit, or lime tree in your yard, you may be

concerned about how to ensure that it continues to gain cold hardiness during its juvenilicy. One

of the easiest ways to prevent the frost build up and minor injuries that can result from chilly

weather is by watering your tree with copious amounts of warm water in the days before a

freeze. This will help your plant face the rough weather with well hydrated roots, which will help

to keep the plant flushing out toxins, as well as keeping the plant tissue at about 32 degrees

fahrenheit. It is also a method to ensure that the roots remain warm, since moist soil usually

radiates more heat than dry soil.

Another common at home method, is to wrap the trunk of your tree in plastic wrap. This

will also help your tree retain heat, as well as keep the frost off the physical trunk of the tree. If

you are still concerned about the impending weather, try wrapping the trunk in christmas lights

as well, for additional warmth (if you choose to utilize this method, please ensure you are using a

functioning outdoor plug so that you do not suffer a nasty shock, or risk lighting your tree on

fire). This method is highly effective, but it only protects the trunk of the tree. Unfortunately, this

will not protect the fruit your tree has born.

Unfortunately, fruit is very susceptible to damage via inclement weather. Since oranges,

grapefruits, lemons, and limes are primarily made up of sugars and liquid, they freeze and spoil

very quickly. The best way to salvage your fruit is to just harvest it immediately. While it is

unfortunate that you plant will no longer have any fruit on it, the more important thing to

remember is that doing this will ensure that your plant will still be able to bare fruit in the future.

Large, mature trees usually withstand cold damage better than young samplings, although

this is not always true.

Overall, citrus trees survive best in warm, stable weather, but this does not mean that you

cannot have a citrus tree of your very own. As long as you are able to keep the temperature

relatively stable, you can enjoy fresh fruit right from the comfort of your own backyard. Just

make sure to take a tip from your local growers and keep your trees wet, wrapped, and warm.

If you’re interested in learning more about the citrus industry, and the history behind it, please feel free to stop by the Mckay Archives Center at Florida Southern College, as we currently have an exhibit case dedicated entirely to citrus frost, as well as an entire gallery of citrus history.

Do you have any at home tips for keeping your trees warm throughout the last few weeks

of chilly weather? If so, let us know in the comments section below!

Works Cited

Dan Gill, The Times-Picayune garden columnist. “How to Protect Citrus Trees from Freezes.” NOLA.com, NOLA.com, 10 Dec. 2016, www.nola.com/homegarden/index.ssf/2016/12/how_to_protect_citrus_trees_fr.html.

Data, US Climate. “Temperature - Precipitation - Sunshine - Snowfall.” Climate Florida - Temperature, Rainfall and Average, www.usclimatedata.com/climate/florida/united-states/3179.

“How to Cover a Citrus Tree in Freezing Weather.” Home Guides | SF Gate, homeguides.sfgate.com/cover-citrus-tree-freezing-weather-59756.html.

“Q&A: How Can I Protect My Citrus Tree from Frost?” Horticulture, 13 July 2010, www.hortmag.com/weekly-tips/citrusfrostprotection.

“Http://Ljournal.ru/Wp-Content/Uploads/2017/03/a-2017-023.Pdf.” 2017, doi:10.18411/a-2017-023.

Written By: Emma Morton

Student Fellow at the Florida Citrus Hall of Fame

In partnership with Florida Southern College’s McKay Archives Center

Days of Citrus Past - Elfers, Florida

Before being enveloped in the latter half of the 20th Century by its neighbors (New Port Richey and Holiday), Elfers, Florida participated in the citrus industry in West Florida.

“Elf,” “Gulf,” “Tavern,” “Whoopee,” and “Elfers Winner” fruit labels came from Elfers citrus groves owned by two main companies, the Elfers Citrus Growers Association and Sans Souci Growers. The farmers and growers of the Elfers area made up a tight-knit community in the early 20th Century, which outsiders viewed as little more than a small crossroads-town at the west end of Florida Highway 54.

Early on, Elfers was characterized by the richness of the soil in the area, a mixture of Norfolk Sand and muckland. The soil was so good for citrus, one paper claimed, that Elfers was a “poor man’s country for citrus fruit growing,” and that “The people of this section of Florida do not know how to grow citrus fruit; it grows simply because it can’t keep from growing.”

In 1966, however, the Elfers Citrus Growers Association packing house was destroyed in a fire that reportedly caused over $250,000 in damage; less than a third of it was insured. Following the destruction of the packing house, the citrus industry declined in Elfers. Today, while citrus plants still grow in the area, almost all of the town has been developed into residential communities.

The name ‘Elfers’ originated from the former name of the area, which was a Native American hunting ground called Alafia. Sam Hope surveyed the land in the 1840s, allowing the land to be sold to white settlers. Soon after, the Baillie family settled the area. The land was subsequently referred to by several names (Baillie’s Bluff, Alfiers, The Neck, and Sapling Woods, among others) until the residents of the area organized.

The foundation of an official municipality was assisted by the establishment of the Elfers Post Office in 1909, the connection of a railroad in 1913, and the Association of Elfers Citrus Growers in 1920.

Elfers as it is known today contains several historic sites within its limits: Perrine Ranch Road Bridge, which crosses the Anclote River; the Elfers Historical Marker, which recognizes the town as a whole; the Baker house, the oldest “cracker house” in western Pasco County (restored in 1993); and the First State Bank of Elfers Building. 

In 1925, the City of Elfers was officially incorporated, but only lasted for eight years. In 1926, during the Florida land boom, the State Bank failed, and in 1932, during the Great Depression, taxes were bad enough for growers that they filed to abolish the City of Elfers, a motion which passed the Florida Senate and took effect in July of 1933.

Today, while Elfers still exists as a census-designated place and not an incorporated municipality, addresses north of Moog Road—which runs east-to-west through the lower two-thirds of the town—have New Port Richey addresses, and those south of Moog Road have Holiday addresses.

According to public maps, the most easily-identifiable borders of contemporary Elfers are Interstate 19 as the western edge and the Anclote River and surrounding forest on the south and east edges. The north border aligns with neighborhood borders and may have to do with school district zoning, as public schools lay on or near those limits.

The boundaries of Elfers can also be imagined through county district maps. Comparing public maps to the regional, government-zoned regions, Elfers can be seen taking up most of Precincts 15 and 57, as well as roughly half of Precinct 58. Elfers is dominated by school District 3, but its northeasternmost neighborhoods are part of District 4.

Written By: Peter Edgar

Student Fellow at the Florida Citrus Hall of Fame

In partnership with Florida Southern College’s McKay Archives Center

A Citrus Thanksgiving

Thanksgiving Citrus Recipes to Wow your Friends and Family!

With Thanksgiving right around the corner many families are beginning to plan out their
delicious dinners. While many families have their own traditions, citrus is a great way to put a
new spin on an old family classics! Listed below are a just a few recipes that can help your
Thanksgiving be healthier, unique, and supremely special!

Citrus-Cranberry Sauce

Total Time: 30 min
Prep: 10 min Cook: 20 min
Yield: 3 cups

Ingredients:
2 large navel oranges
1 (12-ounce) package fresh cranberries, picked over
3/4 cup sugar
1/4 cup water
1/8 teaspoon ground ginger
1/2 teaspoon fresh lemon juice
1/2 teaspoon fresh lime juice
Directions: Remove the peel and pith from oranges with a paring knife, cut each section into
quarters. In a heavy saucepan over medium heat combine oranges, cranberries, sugar, water,
and ground ginger. Cook for 15 minutes, stirring occasionally. Remove from heat and stir in
lemon and lime juice. Cover sauce and chill before serving. Can be made up to 3 days prior to
serving.

Citrus Sweet Potato Pie
Makes: 12 servings
Carb Grams Per Serving: 25

Ingredients:
1 1/2 cups mashed, cooked, peeled sweet potatoes (about 2 medium)
1/4 cup sugar or sugar substitute* equivalent to 1/4 cup sugar
1 teaspoon vanilla
1/2 teaspoon finely shredded lemon peel
1 teaspoon lemon juice
1/4 teaspoon ground nutmeg
1/4 cup refrigerated or frozen egg product, thawed, or 1 egg, slightly beaten
1 cup evaporated fat-free milk
1 Baked Oil Pastry (see recipe below)
Frozen fat-free whipped dessert topping, thawed (optional)
Ground nutmeg (optional)

Directions: Preheat oven to 450 degree F. Prepare Oil Pastry. On a well-floured surface, use your
hands to slightly flatten dough. Roll dough from center to edge into a circle about 11 inches in
diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into 9-inch tart pan
with a removable bottom or a 9-inch pie plate. Ease pastry into pan without stretching it. Press
pastry into fluted sides of tart pan and trim edges. (Or, if using a pie plate, crimp edge as
desired.) Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 5
minutes more. Cool on a wire rack while preparing filling.
Reduce oven temperature to 350 degree F. For filling: In a large bowl, stir together mashed
sweet potatoes, sugar, vanilla, lemon peel, lemon juice, and the 1/4 teaspoon nutmeg. Add egg.
Beat lightly with a fork just until combined. Gradually add evaporated milk; stir until combined.
Pour filling into baked pastry shell. To prevent over browning, cover edge of pie with foil. Bake
for 30 to 35 minutes or until a knife inserted near the center comes out clean and edges are
puffed. If necessary to allow pastry to brown, remove foil for the last 5 to 10 minutes of baking.
Cool on a wire rack. Cover and refrigerate within 2 hours.
To serve, remove tart from pan or leave pie in pie plate. Cut tart or pie into wedges. If desired,
top each serving with a dollop of dessert topping and sprinkle with additional nutmeg. Makes 12
servings.
*Sugar Substitute: Choose from Splenda Granular or Sweet 'N Low bulk or packets. Follow
package directions to use product amount equivalent to 3/4 cup sugar.

Citrus-Roasted Turkey with Lemon Aïoli
Total Time: 5 Hours
Hands-on Time: 45 Mins
Yield: 10 servings
Seasoning with a citrus-salt rub and stuffing the cavity with lemons and oranges imparts fresh
flavor and citrus fragrance and keeps the turkey extra juicy.

Ingredients:
1 (14- to 16-lb.) whole fresh turkey Citrus-Salt Rub 2 lemons, quartered 2 small oranges,
quartered 2 celery ribs, chopped 1 onion, coarsely chopped 2 tablespoons chopped fresh oregano
2 teaspoons chopped fresh thyme 2 teaspoons black pepper 1/2 cup extra virgin olive oil, divided
6 tablespoons fresh lemon juice, divided 1 1/2 teaspoons kosher salt, divided Kitchen string 3
tablespoons fresh orange juice 2 cups reduced-sodium chicken broth Lemon Aïoli

Directions:
Remove giblets and neck from turkey, and rinse turkey with cold water. Drain cavity well; pat
dry. Rub 4 Tbsp. Citrus-Salt Rub into cavity. Rub skin with remaining rub. Cover and chill 18 to
24 hours.
Preheat oven to 350°. Rinse turkey; drain cavity well, and pat dry. Toss together lemons, next 6
ingredients, 1/4 cup olive oil, 3 Tbsp. lemon juice, and 1 tsp. salt in a large bowl; spoon mixture
into cavity of turkey. Tie ends of legs together with kitchen string; tuck wingtips under. Place
turkey, breast side up, on a lightly greased roasting rack in a large roasting pan. Whisk together
orange juice and remaining 3 Tbsp. lemon juice and 1/2 tsp. salt in a bowl; gradually whisk in
remaining 1/4 cup oil until blended. Brush half of orange juice mixture over turkey. Bake at 350°
on lowest oven rack 1 hour. Brush remaining orange juice mixture over turkey, and bake 45
more minutes. Pour 1 cup broth into pan; bake 45 minutes. Pour remaining 1 cup broth into pan;
bake 45 more minutes or until a meat thermometer inserted into thickest portion of thigh
registers 165°. Remove from oven, reserving pan juices. Cover loosely with foil; let stand 30
minutes. Transfer to a platter; serve with pan juices and Lemon Aïoli.

If any of these recipes interested you, be sure to check out our Facebook page and Instagram
account where we post new citrus recipes every Wednesday!

Facebook: https://www.facebook.com/floridacitrushalloffame/
Instagram: citrusarchives

Works Cited

“Citrus-Roasted Turkey with Lemon Aïoli.” MyRecipes ,
www.myrecipes.com/recipe/citrus-roasted-turkey.
“Citrus-Sweet Potato Pie.” Diabetic Living Online ,
www.diabeticlivingonline.com/recipe/pies/citrus-sweet-potato-pie.
Network, Food. “Citrus-Cranberry Sauce.” Food Network , Food Network, 14 Nov. 2013,
www.foodnetwork.com/recipes/citrus-cranberry-sauce-recipe-1909012.

Written By: Emma Morton

Student Fellow at the Florida Citrus Hall of Fame

In partnership with Florida Southern College’s McKay Archives Center

Citrus Coffee Soda

Citrus Coffee Soda: a Carbonated mystery!

Those who follow us on our Instagram and Facebook will remember that a few weeks ago we discovered an amazing citrus beverage. Keepers brand Citrus Coffee Soda. Have no fear, it is exactly what it sounds like. It is a can of carbonated cold brew coffee blended with delicious citrus flavors. Keepers describes their product as a “citrusy leap of faith,” and those of us over here at the Florida Citrus Hall of Fame are all in.

Becky Hughes from Epicurious described the flavor as, “a refreshing, slightly sour, hard-to-pin-down fizzy drink that's unlike any soda I've ever tried. Its complexity makes it more comparable to a well-made cocktail than to a can of Fanta.”

Interest in the product has been steadily rising since it was released this past summer and our curiosity is being peaked more and more everyday.

Keepers roasts their own beans in house. Their website claims that they use a Japanese flash cold-brewing method with light-roasted beans. After the coffee is brewed, they mix the coffee with citrus juice from limes, lemons, and tangerines. Finally they sweeten the mixture with pure cane sugar. And, even though they do not advertise this very much, they use exclusively organic, responsibly sourced ingredients in their products.

If you are interested in giving this unique beverage a try, you can order a case of 12 for $48.00 on the Keepers website. Be sure to let us know how your thoughts about it!

Works Cited

“Citrus Coffee Soda Brewed Naturally in Brooklyn - Keepers Coffee Soda.” Keepers Sparkling Coffee, www.keepers.co/.

Delany, Alex. “Is This Coffee Drink Here to Replace Your Cold Brew?” Bon Appetit, Bon AppÉTit, Oct. 2017, www.bonappetit.com/story/keepers-citrus-coffee-soda-review.

Hughes, Becky. “Citrus Coffee Soda Is a Thing Now, and It's Insanely Delicious.” Epicurious, Nov. 2017, www.epicurious.com/expert-advice/citrus-coffee-soda-keepers-upruit-article.

Written By: Emma Morton

Student Fellow at the Florida Citrus Hall of Fame

In partnership with Florida Southern College’s McKay Archives Center