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),…
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…
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…
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…
Also known as Scorzonera and black oyster plant, BLACK SALSIFY is often used interchangeably and confused with white salsify. Spindle-shaped, BLACK SALSIFY has a brownish black skin that may be velvety thick or corky. The inside is fleshy, white and juicy. Prized for its nutty, delicate, and slightly spicy taste that is mildly reminiscent of…
Although worldwide acreage given over to the cultivation of cabbages has decreased, this member of the family cruciferae is still one of our favorite vegetables. Savoy Cabbage is one of the most important and popular kinds of cabbage. It has a mild flavor and is particularly tender. The crimped or curly leaves for loose, round,…
Also known as Magroot in Thai, the Keiffer (or Kaffir…you say potato…) Lime is an indigenous, warty-skinned green citrus of Southeast Asia, with dark glossy green double leaves. Keiffer Lime Leaves have a unique lemon-lime perfume and are used to impart zing to soups, sauces, curry pastes, and other dishes. They are added for flavoring…
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The lotus has special significance for Buddhists. It is for them a symbol of purity, undefiled despite its muddy origin. LOTUS ROOT is so exotic looking that when most people see it they feel compelled to find out what it is. It is the subaqueous rhizome (swollen stem) of the lotus flower that grows in…
Formally, Shishitogaroshi, the Shishito Pepper is small and enlongated, slender, and thin-walled. Although it turns from green to red upon ripening, it is usually harvested while green. The name refers to the fact that the tip of the chili pepper (唐辛子, tōgarashi) looks like the head of a lion (獅子, shishi), and in Japanese it…
Snow Pea Shoots (also known as snow pea tips) are the thin, delicately crisp new growth of the snow pea plant, including the tender uppermost leaves and the tendrils that enable the plant to climb. Known as dau miu in Cantonese cuisine, Snow Pea Shoots have a favor that is a cross between snow peas…
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WASABI is the Japanese version of horseradish. It is the root of an Asian plant, flown in fresh on a weekly basis from Japan. Most of us are used to seeing and using wasabi in the paste or powder form, but fresh WASABI is grated like traditional horseradish. Using fresh WASABI instead of the powder…
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Traditionally, Chamomile is dried and used to make Chamomile tea, but creative chefs have discovered other uses for this Herb’s wonderful flavor. Steeping any liquid with Chamomile is the foundation step. Try making a Chamomile Creme Anglaise and serving it with Pear Charlottes. Or how ‘ bout a Chamomile Panna Cotta. Or make a Spiced…