Produce Briefs...
Fingerling Russian Banana Potatoes
Although very petit in size, fingerlings are fully mature when harvested, thus they should not to be confused with new potatoes, potatoes that are harvested when immature.
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.
Seasons/Availability
Marjoram is available year round.
Current Facts
Marjoram is a cold-sensitive perennial herb grown for its aromatic leaves, either fresh or dried. It is an indispensable herb in many European and Mediterranean cuisines.
Description/Taste
Majoram is a familiar herb, often mistaken for its close relative, oregano. Although both are members of the mint family, they are distinctively different. In fact, marjoram has some sage qualities. Its petite ovate leaves are thick and fuzzy and its flavor is delicate, almost sage-like. Its chemical components reveal undertones of camphor and pine. Its fresh leaves are more potent in flavor and aroma than dried, yet its harvested more often for its dried form and used in herb blends such as Herbs de Provence and Za'atar.
Applications
Marjoram has a strong, distinct flavor and should be used sparingly or in combination with cream-based sauces and heavier meats. Pair with pork, poultry,lamb, potatoes, bush beans, summer squash, and tomatoes. Use fresh or dried, in rubs and seasonings. Store dry and refrigerated until ready to use.
Geography/History
Marjoram is indigenous to the Mediterranean region and Asia Minor. It is cultivated not only in Mediterranean countries, but also in Central and Eastern Europe, although best qualities require a fairly hot climate. It loses its aromatic qualities without that necessary heat.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
Marjoram is available year round.
Current Facts
Marjoram is a cold-sensitive perennial herb grown for its aromatic leaves, either fresh or dried. It is an indispensable herb in many European and Mediterranean cuisines.
Description/Taste
Majoram is a familiar herb, often mistaken for its close relative, oregano. Although both are members of the mint family, they are distinctively different. In fact, marjoram has some sage qualities. Its petite ovate leaves are thick and fuzzy and its flavor is delicate, almost sage-like. Its chemical components reveal undertones of camphor and pine. Its fresh leaves are more potent in flavor and aroma than dried, yet its harvested more often for its dried form and used in herb blends such as Herbs de Provence and Za'atar.
Applications
Marjoram has a strong, distinct flavor and should be used sparingly or in combination with cream-based sauces and heavier meats. Pair with pork, poultry,lamb, potatoes, bush beans, summer squash, and tomatoes. Use fresh or dried, in rubs and seasonings. Store dry and refrigerated until ready to use.
Geography/History
Marjoram is indigenous to the Mediterranean region and Asia Minor. It is cultivated not only in Mediterranean countries, but also in Central and Eastern Europe, although best qualities require a fairly hot climate. It loses its aromatic qualities without that necessary heat.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Whisknladle | San Diego CA | 858-551-7575 |
| Solace & the Moonlight Lounge | Encinitas CA | 760-753-2433 |
| The Original Sand Crab Tavern Inc. | Escondido CA | 760-480-2722 |
| Blind Lady | San Diego CA | 619-255-2491 |
| Prepkitchen La Jolla | San Diego CA | 858-875-7737 |
| Brockton Villa Restaurant | San Diego CA | 858-454-7393 |
| Tiger Tiger | San Diego CA | 619 764 5475 |
