Kaffir Lime Leaves
The kaffir lime tree is a tropical citrus valued for its fragrant leaves and its fruit's peel. The kaffir lime tree has other common names, including kieffer lime, Thai makrut and limau puru. The leaves are known as bai magrood.
Fresh Green Garlic
Grown in California, regarded as a spring delicacy, fresh green garlic are very young garlic before they begin to form bulbils or cloves.
Inventory, lb : 4.50
This item was last sold on : 02/28/15
|Weiser Family Farms||Homepage|
Crosnes are available in the late fall.
The Crosne, pronounced "crone", is an Asian member of the mint family, Labiatae, know for its edible and unusual-shaped tubers. Described as looking like a string of mutant, spiral pearls. Usually about two inches or more in length and about one-half inch in diameter, Crosnes have a crunchy texture and earthy flavor. Similar to a Jerusalem artichoke in taste, Crosne offers a vague, nutty sweetness reminiscent of jicama. The plant's hairy felt-like leaves and square stems resemble those of the mint family.
Never peel, simply scrub clean. Do not expose to light as the tubers will darken and lose flavor. Saute crosnes briefly in butter and garlic for a side dish. Boil apple cider vinegar, sugar, cinnamon and fennel seeds then pour cleaned crosnes and refrigerate to store until pickled. Cook crosnes with stock and diced potatoes until tender, then blend and finish soup with cream and cognac. Saute crosnes with sliced sunchokes and diced Italian peppers until tender, then toss with fresh rigatoni pasta and cheese. To store, refrigerate in a plastic bag up to one week.
Native to Japan and China, Crosne was introduced into Europe in the 1880s. The edible vegetable was so named because it was first cultivated in France near Crosne, the home town of Monsieur Pailleux of Crosnes, the individual credited for being the first to take the vegetable to Europe. Also called Chinese artichoke, Japanese artichoke, knot root and chorogi, Crosne has recently been experiencing a renaissance in the United States as a sought-after item in the restaurant world. The bushy, dark green plant is a hardy, tuberous-rooted perennial and forms numerous fibrous roots that have attached spiral pearly-white tubers.
Extremely labor-intensive, harvesting Crosne takes hours of hands-on cleaning and preparation for only a few pounds of Crosne. When the plants begin a dormant stage, edible Crosne tubers develop.
Restaurants currently purchasing this product as an ingredient for their menu.
|Tdub||La Jolla CA||858-551-4414|
|Vista Valley||Vista CA||760-758-2800|
|Bleu Boheme||San Diego CA||619-255-4167|
|Kettner Exchange||San Diego CA||312-415-5455|
|Industry||San Diego CA||619-719-6924|
|Double Standard Kitchenetta||San Diego CA||619-269-9676|
|Marriott Marina Kitchen||San Diego CA||619-234-1500 x6113|
Recipes that include Crosne. One is easiest, three is harder.
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