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Cilembu Sweet Potatoes
Inventory, lb : 0
Cilembu sweet potatoes are long and cylindrical with a slightly irregular shape. The exterior skin is rough with a golden-brown hue and is speckled with petite eyes and root hairs. The inner flesh is ivory to light brown-orange, turning a rich yellow-orange when cooked. Cilembu sweet potatoes are known for its velvety and sticky texture and sweet honey-like flavor when roasted or baked.
Cilembu sweet potatoes are available year-round.
The Cilembu sweet potato, botanically classified as Ipomoea batatas, is a member of the Convolvulaceae family. Also known as Ubi Cilembu, Ubi Madu Cilembu, and Honey sweet potato, the Cilembu is an older variety that has had various names throughout the years and was officially recognized under the Cilembu name in 2001 by the Indonesian Ministry of Agriculture. Cilembu are celebrated above other sweet potato types for the sweet honey flavor that they produce when roasted or baked. In addition to being sold as a tuber at the marketplace today they are popularly sold from street vendors as a snack food, simply roasted and wrapped in paper, and processed for use in the production of chips, jams, cakes, and syrups.
Cilembu sweet potatoes contain calcium, potassium, iron, phosphorus, fiber, and iron.
Cilembu sweet potatoes are best suited for cooked applications such as roasting or baking. Boiling and steaming are not recommended because the natural sweet honey flavor is lost. In the commercial marketplace, processed Cilembu sweet potatoes are used to make chips, cakes, and jams. The most popular preparation method for preparing the Cilembu sweet potato is simply baked or roasted skin on, then served hot as is. Cilembu sweet potatoes can also be sliced into rounds or wedges then roasted or deep fried. The baked skin on the inner flesh of the Cilembu sweet potato can be removed, and the cooked flesh can be used as a filling for cakes and pastries both savory and sweet. Complimentary ingredients include chili, coconut milk, palm sugar, pine leaves, smoked fish, tomato, brown sugar, butter, sweet chili sauce, taro, brown sugar, and butter. Cilembu sweet potatoes keep up to a month when stored in a cool, dry, and dark place.
Today throughout West Java and parts of Indonesia, Cilembu sweet potatoes are popularly sold from street vendors as a snack food. Cilembu sweet potatoes have a long growing cycle, and the land available for growing them in Java is not enough to meet the increasing demand for this unique potato. As a result, the market has been flooded with similar looking sweet potatoes that are easier to grow and sold intentionally mislabeled under the name Cilembu. These potatoes do not have the honey-sweet flavor of the original and pose a threat to the Cilembu’s ability to stay in circulation. The Cilembu sweet potato is currently listed on Slow Food’s Ark of Taste.
The Cilembu is a specialty sweet potato native to the Cilembu village of Sumedang, West Java, Indonesia. Known initially as the Nirkum, the Cilembu sweet potato dates back to 1914, a time Indonesia was still under Dutch colonization. Today the Cilembu sweet potato is distributed throughout West Java and other parts of Indonesia. Additionally, it is exported to Singapore, Hong Kong, Japan, Korea, Thailand, and Malaysia.
Recipes that include Cilembu Sweet Potatoes. One is easiest, three is harder.
|Love & Lemons||Sweet Potato Surprise|
|The Fat Kid Inside||Sweet Potato Churros|
|Cooking Tackle||Oven Roasted Honey Sweet Potato|
|Love & Lemons||Sweet Potato Pomegranate Crostini|