When an uncurled fern frond first peaks through the soil in the spring, it is called a "fiddlehead". Fiddlehead ferns offer an earthy, nutty flavor that has been likened to the taste of asparagus, artichokes, and mushrooms.
Hairy eggplant may be eaten raw by themselves or cooked in dishes to add a touch of piquant sweet and sourness -
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This item was last sold on : 08/19/14
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The Cavaillon melon is sweet and aromatic with a high sugar content. Ripe Cavaillon melons have a lime green skin with pale green vertical striping, a brilliant orange flesh with a floral-sweet aroma. Its flesh contains a central seed cavity that is easily removed from the edible flesh. The stem of the Cavaillon melon will begin to crack and can be easily pulled off when ripe. It will also develop an obvious fragrance and the melon will feel heavy for its size.
Cavaillon melons are available mid-summer into the fall.
A member of the Cucurbitaceae family the Cavaillon melon is a true muskmelon variety and botanically known as Cucumis melo reticulatus. In the town where it comes from in Cavaillon, France it is still till this day celebrated throughout the town with statues, paintings, annual festivals and a 9-ton melon sculpture at the entryway to the town.
The Cavaillon melon is most often eaten fresh, as a dessert or wrapped in prosciutto or local hams as an appetizer. Use Cavaillon melon where recipes call for muskmelon or canteloupe. Puree Cavaillon melon and diced cucumber with water for a chilled soup. Alternate chunks of Cavaillon melon, slices of prosciutto and bocconcini mozzarella balls on a skewer, then top with pesto or a basil oil. Blend Cavaillon melon, yogurt, minced ginger, mint and lime together and serve chilled as a soup. To store, refrigerate and cover any cut sections.
Cavaillon, France, is regarded as the Provencal capital of the European Cantaloupe, and for which the "melon de Cavaillon" is named. From spring through late summer, Cavaillon melons are available in fresh produce markets in Provencal France. Author Alexandre Dumas donated a copy of all 194 of his works to the Cavaillon library in exchange for payment of 12 Cavaillion melons a year for the duration of his life.
The Cavaillon melon was cultivated from seeds brought from Cantalupo, Italy to Provence, France in the 14th century. Seeds made their way to Cavaillion via Charles VIII who brought them back from the gardens of the Popes near Rome in Cantelupo, Italy. Though the melon is grown in North America, true Cavaillon melons must grow in the Provence region to receive official Cavaillon dedication.
Recipes that include Cavaillon Melon. One is easiest, three is harder.
|Tales and Travel||Melon Salad with Feta and Pine Nuts|
|Cusine de Provence||Chilled Melon Soup|
|David Lebovitz||Melon Nectarine Agua Fresca|
|Stresscake||Soup Glacee of Cavaillon Melon|
|My Kitchen Treasures||Pannacotta with Coconut and Melon|
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