Roselle may be used raw, dried or juiced. The fruit's tart flavor requires a sweetener of some kind, and it is successfully used like a cranberry in recipes for jam, jelly, chutney and even wine.
Barrel Cactus Fruit
The fruit of the Barrel cactus is best prepared in sweet applications, since its natural tartness lends itself well to a hint of sugar. Cook the fruit down with agave syrup to make a jam, jelly or a sweet and sour chutney.
Gorojima Sweet Potatoes
Inventory, lb : 0
Gorojima have a long and slender shape. Their skin is mahogany to red in color and encases a creamy white, floury-textured flesh. The flavor of Gorojima is sweet with nuances of roasted chestnuts. Heating them slowly while cooking will activate amylolytic enzymes, amylases that convert starch into sugar giving the Gorojima its notably sweet flavor.
Gorojima sweet potatoes are available from the late fall to the early spring.
Gorojima sweet potato, also known as Gorojima Kintoki, Gorojima Kidney and Red Kidney are a member of the Convolvulaceae family. Gorojima sweet potatoes are part of the Koukei No. 14 breed, a sweet potato brand from Tokushima prefecture. In Japan sweet potatoes are classified into two different categories; floury textured and moist, viscous textured. Gorojima are a floury type and are considered to be the traditional vegetable of the Kaga-Yasai group.
Gorojima sweet potatoes provide dietary fiber, beta carotene, B vitamins, calcium and iron. They are also an excellent source of vitamin C. When sliced the Gorojima releases a white liquid known as yarapin which has been shown to promote good digestive health.
Gorojima sweet potatoes are a versatile potato and can be used in both sweet and savory preparations. They can be roasted, steamed, baked and even fried. Puree cooked Gorojima and use to make soups, ice cream, custards, pastries, croquettes or a filling for pies and tarts. The exceptionally sweet flavor and soft texture of cooked Gorojima make it a choice potato for desserts. To store keep Gogojima sweet potatoes in a cool, dark and dry place. Refrigeration should be avoided as it can cause potatoes to spoil prematurely.
Gorojima growers have used a specially formulated fertilizer made from rice bran to grow the sweet potatoes for the past 300 years.
In Japan, it is believed that in 1706, Lord Maeda told the people of the Gorojima village that there was a crop of sweet potatoes that could be grown in barren dunes and the people of Satsuma were cultivating them on their barren land. Legend has it that the officer of the Gorojima village, Taroemon infiltrated Satsuma, hid a sweet potato in his topknot and brought it back to the Gorojima village to grow there. Today Gorojima sweet potatoes are produced mainly in Kanazawa-shi, Gorojima Kurigasaki district of Ishikawa prefecture. Gorojima, located adjacent to the Sea of Japan, has a sand dune terrain ideal for the growing the sweet potato. These sand dunes are perfectly sized and provide excellent water retention and air permeability.
Recipes that include Gorojima Sweet Potatoes. One is easiest, three is harder.
|Love & Lemons||Mini Sweet Potato Pizzas|
|Pinch of Yum||Arepas with Carnitas and Sweet Potato|
|Pinch of Yum||Healthy Grilled Sweet Potato Nachos|
|Pinch of Yum||Roasted Sweet Potatoes & Hummus|