Orange Habanero Chile Peppers
Habanero chile peppers mix especially well with foods containing tropical fruits or tomatoes. Add diced habanero to achiote paste and use as a rub for pork.
Mangoes are most often eaten fresh, when their flesh is juicy and ripe, yet still somewhat firm. An overripe mango will be fibrous and very soft. Peel and diced the flesh of the mango. Add the fruit to non-yeasted sweet breads or cupcake batter.
Inventory, 12 ct : 10.66
This item was last sold on : 04/23/14
|Colorful Harvest Inc.||Homepage|
Green cauliflower is generally available year round.
Although the Green cauliflower is relatively new to the market, one would perhaps have expected to see it in the commercial market sooner as it is actually quite easily developed. It is a hybrid of cauliflower and broccoli, both members of the species Brassica oleracea, making them fully cross compatible. The cross is easily made by hand pollination or natural pollinators. Green cauliflower can also be found under the name broccoflower or cauliflower broccoli.
Green cauliflower displays several of the same physical attributes as its white counterpart. The plant is made up of tightly packed clusters of lime green florets, known as the "curd", that form from a single stalk, which produces green leaves that hug the base of the curd. In contrast, broccoli is made of sprouted clusters rather than curd clusters. The entire plant (floret, stalk and leaves) is edible. Green cauliflower's flavor is sweet, mild and nutty, differentiating itself from a bolder, sometimes bitter White cauliflower. As it is a hybrid, its texture is tender, yet firm, like broccoli and less crumbly than cauliflower.
Green cauliflower can be used in both raw and cooked preparations. It can be boiled, steamed, sauteed, roasted, fried and pickled. It can be used as a substitute in recipes wherever traditional cauliflower is called for. Steamed Green cauliflower can be pureed to make sauces and soups. Its flavor pairs well with robust cheeses, garlic, pine nuts, golden raisins, curry, cumin and cardamom. Keep fresh in a crisper drawer until ready to use. Rinse with water immediately prior to preparation.
Tanimura and Antle Co. developed and cultivated Green cauliflower, the first hybridized version of broccoli and cauliflower in Salinas, CA in 1980, bringing it to the market in 1988 under the trademarked name "broccoflower". A trip to Holland by company President, Rick Antle, inspired the hybrid experiment as he discovered a broccoli-cauliflower being grown there on a small scale. This hybrid had not yet been introduced to the United States so Rick purchased enough seeds to sow a field and achieve a crop.
Restaurants currently purchasing this product as an ingredient for their menu.
|Juniper & Ivy||San Diego CA||858-481-3666|
|Wyndham SD Bayside||San Diego CA||619-232-3861|
|Maderas Golf Club||Poway CA||858-451-8100|
|Remedy Foods||San Diego CA||858-945-4963|
|Bridges at Rancho Santa Fe||Rancho Santa Fe CA||858-759-6063|
|La Farfalla Cafe||Escondido CA||760-741-0835|
|Inn at Rancho Santa Fe||Rancho Santa Fe CA||858-381-8289|
|Beaumont's||San Diego CA||858-459-0474|
|Lauberge Del Mar||Del Mar CA||858-259-1515|
|Art Institute of San Diego||San Diego CA||858-598-1200|
|Gaslamp Union Kitchen & Tap||San Diego CA||619-654-3736|
|Salt and Cleaver||San Diego CA||520-205-1288|
|La Villa||San Diego CA||619-255-5221|
|Alchemy Restaurant||San Diego CA||619-255-0616|
|West Steak and Seafood||Carlsbad CA||760-930-9100|
|Davanti Enoteca El Camino Real||San Diego CA||858-519-5060|
|Plan Cha||La Mesa CA||619-213-4277|
|The Joint||San Diego CA||619-222-8272|
|Rancho Valencia||Del Mar CA||858-756-1123|
|Harney Sushi Old Town||San Diego CA||619-295-3272|
|J six||San Diego CA||619-531-8744|
|The Tavern||Coronado CA||602-628-5890|
|Culinary Concepts||San Diego CA||858-530-1885|
|Nate's Garden Grill||San Diego CA||619-607-0117|
|La Costa Resort & Spa||Carlsbad CA||760-930-7063|
|JUKE||San Diego CA||619-501-1177|
|The Rose Wine Pub on 30th||San Diego CA||619-280-1815|
|Pete's Premade Paleo||San Diego CA||770-354-1150|
|Miho Gastrotruck||San Diego CA||619-867-4295|
|La Costa Glen South||Carlsbad CA||FRONT: 760-704-1000|
|Brasserie||San Diego CA||858-450-9576|
|Giuseppe Restaurants & Fine Catering||San Diego CA||760-822-3593 sal|
|JRDN Restaurant||San Diego CA||858-270-5736|
|Pamplemousse Grill||Solana Beach CA||858-792-9090|
|ComEns||Baja California CA||646-174-2910|
|Barbarella||San Diego CA||858-454-7373|
|Crush||Solana Beach CA||858-481-2787|
|Catamaran||San Diego CA||858-488-1081|
|Chef V||San Marcos CA||760-835-9912|
|Waters Catering||San Diego CA||619-276-8803 ex 4|
|Azul La Jolla||San Diego CA||858-454-9677|
|Cueva Bar||San Diego CA||619-269-6612|
|Wine Vault & Bistro||San Diego CA||619-295-3939|
|Tom Hams Light House||San Diego CA||619-291-9110|
|Union Kitchen & Tap||Encinitas CA||760-230-2337|
|Cucina Enoteca||Del Mar CA||619-239-2222|
|Monello||San Diego CA||619-501-0030|
|Carnitas Snack Shack||San Diego CA||619-294-7675|
|The Wild Thyme Company||San Diego CA||858-527-0226|
|Cafe Chloe||San Diego CA||619-232-3242|
|Cucina Urbana||San Diego CA||619-239-2222|
|La Costa Blue Fire||Carlsbad CA||760-930-7063|
|Salvatore's||San Diego CA||619-544-1865|
|Marriott Marquis & Marina San Diego||San Diego CA||619-234-1500 x6113|
|Marine Room||San Diego CA||858-551-4676|
|Bencotto Italian Kitchen||San Diego CA||619-450-4786|
|Trattoria I Trulli||Encinitas CA||760-943-6800|
|Solare Ristorante Lounge||San Diego CA||619-270-9670|
|Roy's La Jolla||San Diego CA||858-455-1616|
|Mille Fleurs||Rancho Santa Fe CA||858-756-3085|
|Allure Restaurant||San Diego CA||619-236-0800|
|Encore Champagne Bar & Dining Room||San Diego CA||619-752-0081|
|La Costa Glen North||Carlsbad CA||760-704-1436|
|Fishery||San Diego CA||858-272-9985|
|Flying Pig Pub & Kitchen||Oceanside CA||619-990-0158|
|Cafe 21 Downtown||San Diego CA||619-795-0721|
Recipes that include Green Cauliflower. One is easiest, three is harder.
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