Orange Honeydew Melon
Oval-to-round and a delicious cross between a cantaloupe and a honeydew, the very fleshy juicy orangish-yellow pulp of the orange honeydew melon is encased in a hard very yellow matching rind.
It is the only lettuce type that does not occur in red form as well as green. Iceberg is the given name to dozens of cultivars of lettuce, all of which are adapted to specific planting regions and time periods.
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This item was last sold on : 09/15/10
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Fig leaves are available during summer, when mature trees begin producing fruit.
Fig leaves are harvested from mature fig trees. The leaves are a bright, vibrant green with thick veins and a prominent stem. Each leaf has five main veins and leaflets, much like fingers on a hand, and each leaflet is wider in the center and tapers to a point. Fig leaves are most commonly used to wrap and grill or steam seafood. The leaves give the cooked meat a smoky, fruity flavor, and distinct coconut aroma.
Use fresh, clean fig leaves to wrap seafood, meat, fruits and cheeses. Secure the parcel with string or twine and grill, bake, roast, smoke or braise. The fig leaves will keep the items moist, cooked by the steam created in the parcel. Fig leaves should be used immediately; keep refrigerated and dry to store. Rinse but do not dry before wrapping, the moisture on the leaves will help to cook your parcel.
Fig leaves are traditionally used to cook seafood and meats over an outdoor grill or fire pit. They are popular in Mediterranean cuisine, and iconic in art and architecture of the region as well.
Recipes that include Fig Leaves. One is easiest, three is harder.
|Hunter Angler Gardener Cook||Quail with Wild Fennel and Fig Leaves|
|Desert Candy||Salmon Roasted in Fig Leaves|
|Hunter Angler Gardener Cook||Sykomaitha|