Produce Briefs...
White Corn
White corn is a sweet corn variety. Its ears are wrapped in tightly layered pale lime green to white husks. One ear of corn can contain up to 400 kernels growing in rows lengthwise.
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.
Seasons/Availability
Dried jamaica is available year round.
Description/Taste
Dried jamaica, pronounced ha-ma-ike-ah, is the edible fleshy red colored calyx of the hibiscus flower that offer a tantalizing acidic taste.
Applications
For a refreshing tropical treat, blend three cups water with three tablespoons dried jamaica in a medium size saucepan; bring to a boil; cover and reduce heat to simmer; cook five minutes. Remove pan from heat; keep covered; allow to steep ten minutes. Add three-fourths cup sugar; stir until dissolved. Strain; chill. Mixture may be frozen. To serve, top with fresh fruit. Experiment with dried jamaica to make flavorful teas, juices, ice cream, sorbet, jellies, jams and desserts. Add crushed leaves to softened butter. To store, keep in airtight container.
Ethnic/Cultural Info
Maria del Oroso, a Filipino author wrote of this exotic fruit and included it in several recipes for cakes, beverages, sauces and omelets. In the West Indies, it is preferred made into a refreshing beverage as well as jams and jellies.
Geography/History
Thought to have had its beginnings in Africa, the genus Hibiscus sabdariffa includes the cultivars grown for culinary purposes. Also called red sorrel, Jamaican sorrel, roselle, rozelle, cabitutu, vinuela, oseille de guinée and karkade, the ornamental plant is cultivated in tropical and subtropical regions. An annual, the plants can reach seven feet tall and produce lobed narrow reddish green leaves. Prized for its edible fleshy sepal called a calyx, this exotic edible morsel is wrapped around the seed boll of the hibiscus flower. Usually one-half inch to one and one-half inches, the calyx can vary in size depending on variety. Harvested carefully by hand, the ripeness of the seed decides when it's time to remove the red fleshy calyces. When the flower has dropped but before the seedpod has dried and opened, they are gingerly placed in clean bags and never allowed to touch the ground. The calyces are spread in a single layer on screens or frames in a clean environment having adequate ventilation and allowed to dry.
Dried jamaica is available year round.
Description/Taste
Dried jamaica, pronounced ha-ma-ike-ah, is the edible fleshy red colored calyx of the hibiscus flower that offer a tantalizing acidic taste.
Applications
For a refreshing tropical treat, blend three cups water with three tablespoons dried jamaica in a medium size saucepan; bring to a boil; cover and reduce heat to simmer; cook five minutes. Remove pan from heat; keep covered; allow to steep ten minutes. Add three-fourths cup sugar; stir until dissolved. Strain; chill. Mixture may be frozen. To serve, top with fresh fruit. Experiment with dried jamaica to make flavorful teas, juices, ice cream, sorbet, jellies, jams and desserts. Add crushed leaves to softened butter. To store, keep in airtight container.
Ethnic/Cultural Info
Maria del Oroso, a Filipino author wrote of this exotic fruit and included it in several recipes for cakes, beverages, sauces and omelets. In the West Indies, it is preferred made into a refreshing beverage as well as jams and jellies.
Geography/History
Thought to have had its beginnings in Africa, the genus Hibiscus sabdariffa includes the cultivars grown for culinary purposes. Also called red sorrel, Jamaican sorrel, roselle, rozelle, cabitutu, vinuela, oseille de guinée and karkade, the ornamental plant is cultivated in tropical and subtropical regions. An annual, the plants can reach seven feet tall and produce lobed narrow reddish green leaves. Prized for its edible fleshy sepal called a calyx, this exotic edible morsel is wrapped around the seed boll of the hibiscus flower. Usually one-half inch to one and one-half inches, the calyx can vary in size depending on variety. Harvested carefully by hand, the ripeness of the seed decides when it's time to remove the red fleshy calyces. When the flower has dropped but before the seedpod has dried and opened, they are gingerly placed in clean bags and never allowed to touch the ground. The calyces are spread in a single layer on screens or frames in a clean environment having adequate ventilation and allowed to dry.
