The name Kohlrabi is the German combination of Kohl “cabbage” and Rabi “turnip” and is popular in German speaking countries and India. Kohlrabi is a species of wild cabbage and is the stem is similar to that of a Broccoli and the heart is similar to that of a Cabbage but is milder and sweeter…
Lacinato Kale (also known as black cabbage, Tuscan Kale , Cavolo Nero and dinosaur Kale ) is a hearty, spicy, long-leaf borecole, so called on account of its extremely dark color. Like its close relative, curly Kale , Lacinato Kale is suitable for serving with hearty, winter dishes. Its hearty flavor and almost sweet aftertaste…
Baby gold beets have become a very common specialty vegetable product. When you’ re looking for a milder version of the traditonal red beet’ s distinctive flavor and the vibrant color of baby gold beets, but you want big, beautiful slices or a lovely puree, opt for LARGE GOLD BEETS. How about a golden borscht?…
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LONG STEM ARTICHOKES are all about presentation. Picture, if you will, a large, warmed, Italian stoneware platter. Now picture these long stem artichokes after they’ve been halved lengthwise and grilled. Pile the grilled artichokes on the platter, drizzle with olive oil that’s been warmed with garlic, thyme and lemon zest, and garnish with freshly milled…
Created by Leonard Pike, Ph.D., director and founder of the Vegetable Improvement Centre at Texas A&M University, the maroon carrot has an apple-like texture and sugary, sweet flavor — he calls it the Beta-Sweet. Those who like their carrots to taste like carrots are in for a big surprise when they bite into this new…
Onion Sprouts may look innocuous, but these sprouts deliver big onion flavor. Try using Onion Sprouts on sandwiches or in salads instead of sliced onions.
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Micro greens are growing in popularity, and POPCORN SHOOTS are one of our favorites, for a couple of reasons. Their shape and color provide unique contrast to the usual leaf varieties commonly found on the salad plate (but picture them peeking out of a bowl of corn chowder or tucked into a goat cheese quesadilla),…
An elegant veggie requires a royal look. Purple asparagus from California is available and ready to dress up any table. This asparagus has a 20% higher sugar content and because of this extra sweetness it can be served raw or cooked. When cooked, the sweetness gives this asparagus a mild, nutty flavor. The viola spears…
The appearance of Purple Cauliflower is truly breathtaking. This Graffiti variety is the first Purple Cauliflower of its size that actually retains its color when cooked. Wonderful when stir fried with garlic and ginger, Graffiti Purple Cauliflower is at its best when quickly blanched, shocked with ice water and served as the show-stopping element in…
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Radicchio is a leaf vegetable that brings bold spice when eaten raw. it is most often features in salads to bring a bitter bite and bold colors. The most typical variety of Radicchio is the red variety originating from Chiogga, Italy. Radicchio is fantastic in many Italian dishes such as risotto or grilled with olive…
Ramps(Allium tricoccum) is a native edible plant which grows wild from Canada to the Carolinas in the rich soil of shady spots such as woods, coves and ravines. Also referred to as wild leeks, they are closely related to the garlic family. Ramps appear in mid-March into May, a significant member of spring’s holy trinity:…
Rapini is a common leafy green vegetable in the cuisines of Southern Italy (Basilicata, Puglia and Sicily), northwestern Spain (Galicia), and China. Rapini probably descended from a wild herb, a relative of the turnip, that grew either in China or the Mediterranean region. Although it’ s grown year-round, its peak season is fall to spring…
Commercially grown Dandelion Greens are usually about 2 feet long, very dark green and fairly tough. These Red Dandelion Greens are grown on a family farm in Ventura County, California, and they are nothing like what we are used to. They are about 10 inches long, bright spring green with red ribs, and very tender….
A member of the chicory family that includes radicchio, frisee, dandelion and escarole, RED ENDIVE is the scarlet-edged counterpart of traditional Belgium endive. In addition to their uses in salads, red endive can be grilled, seared, and braised. In fact, a degree of their characteristic bitterness turns to sweetness when cooked. Good partners for red…
These greens are so beautiful that they stopped us as we wandered through the Farmer’ s Market. We thought they were a Kale variety until we tasted them. Mustard! These gorgeous greens (Ruby Streak variety) are perfect for salads that feature their color, shape and mild mustardy flavor.
Native to Europe and Siberis, RED ORACH is considered to be one of the world’s oldest cultivated plants. It has been used as a pot herb since the 1500s, and was listed in a well-known seed catalog in 1815. Also known as Mountain Spinach, RED ORACH’s beautiful leaves make wonderful salad greens and can be…
Our Romanesco Cauliflower is the original heirloom Romanesco strain from Italy. This Romanesco has a nutty, rich flavor superior to that of other Cauliflowers. Romanesco Cauliflower has wonderful flavor but it is beautiful, too! Each complex, symmetrical head features whorls of pointy, green florets that look like little seashells. Roast whole or in halves or…