The Galia melon has a lightly netted golden yellow rind with a pale glacial green succulent flesh that has a signature spicy sweet flavor with tropical and perfumed aromatics.
Mache has been cultivated in France since the 17th century, and in France it is known as doucette. It is also known as "lamb's lettuce" because its leaves resemble the size and shape of a lamb's tongue.
Catalogna di Galatina
Inventory, 22 lbs : 0
Catalogna can sometimes be found in the winter months.
Catalogna di Galatina is an Italian heirloom chicory variety that is also known as Cicoria and Italian Dandelion and Puntarella. Chicory varieties should be considered in a class of their own. They are woody perennial herbaceous plants that differ greatly from true lettuces, though they are cultivated for their leaves, they are also cultivated for their edible roots. Many chicory varieties are also grown as feedstock for animals.
Catalogna di Galatina has dense toothlike and architectual leaves that envelop their abstract asparagus-like stems growing erectly from their connected base. Catalogna di Galatina's coloring is true of many chicories, vivid deep green contrasting with snow whites throughout its leaves and stems. The texture is succulent and the flavor, unforgettably and unforgivingly bitter, an acquired and appreciated taste that mellows with a simple water bath or cooking.
Catalogna di Galatina is rich in beta carotene, vitamin C, iron and calcium.
Use Catalogna di Galatina fresh and raw in salads. It works well gently braised or sautéd with light seasoning with garlic and olive oil. Prepare and cook stalks like asparagus. To store, wrap in plastic and refrigerate in crisper drawer.
As its name suggests, Catalogna di Galatina is native to Italy where it grows wild and is primarily cultivated. In American, Cicoria di Galatina has minimal commercial presence versus other more ubiquitous chicories such as radicchio and endive. Small farmers and specialty growers, especially those with Italian heritage grow Cicoria di Galatina for farmers markets during the Spring, Summer and Fall.
Recipes that include Catalogna di Galatina. One is easiest, three is harder.
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