Produce Briefs...
Maui Onions
Two characteristics set the Maui onion apart from other yellow onions: the high sugar and high moisture content of its flesh.
Rainbow Swiss Chard
Rainbow chard, also known a 5-color silverbeet, is a tender chard variety with multi-colored stalks of yellow, white, orange pink and red.
Grower
Seasons/Availability
Crosnes are available the middle of November into March.
Current Facts
This tuber made its first arrival at the Santa Monica Farmer's Market in California, in October, 2006.
Description/Taste
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.
Applications
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.
Ethnic/Cultural Info
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.
Geography/History
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.
Recipe Ideas
Recipes that include Crosne. One
is easiest, three is harder.
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Seasons/Availability
Crosnes are available the middle of November into March.
Current Facts
This tuber made its first arrival at the Santa Monica Farmer's Market in California, in October, 2006.
Description/Taste
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.
Applications
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.
Ethnic/Cultural Info
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.
Geography/History
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.
Recipe Ideas
Recipes that include Crosne. One
is easiest, three is harder.
