The Kishu tangerine is a seedless, easy to peel variety. Measuring about two inches in diameter, the skin is very loose and the flesh is bright orange with a mild, sweet flavor.
Monterrey pears are a large variety from northern Mexico, botanically a cultivar of Pyrus pyrifolia. The Asian pear hybrid was selected from the tree of a popular southern Texas variety. Monterrey pears are a cross of European pear and a Japanese pear.
Inventory, 4 oz : 3.00
This item was last sold on : 11/22/17
Micro Fennel has thin, green, grass-like blades that curl outward from a central stem. The delicate leaves are no more than 5 centimeters long and deliver a mild lemony, black licorice scent. These microgreens are more robust on the palate with sweet notes and a peppery anise finish. Micro Fennel is far more succulent and tender than the mature fronds when used as a garnish.
Micro Fennel is available year-round.
Fennel belongs to the Umbellifereae family and is closely related to parsley, carrots, dill and coriander. It is botanically classified as Foeniculum vulgare and when harvested as a micro green is approximately 2-3 weeks old. Most fennel recipes are for the mature white bulb, calling for it to be cored and sliced or chopped, but Micro Fennel can be used whole without any additional preparation.
Micro Fennel provides vitamin C, phytonutrients and fiber.
Micro Fennel has a delicate thread-like leaves with a sweet and peppery anise flavor that compliments both savory dishes and desserts. Micro Fennel can add height and color when placed on top of seafood, meats or garnishing soups. It pairs well with recipes that call for apples, beets, cheese, chicken, mussels, olive, orange, potatoes, thyme, and tomatoes. It is intended for raw preparations, specifically as a garnish, as the leaves will wilt if exposed to prolonged heat. The greens should be refrigerated in a sealed container and added only at the very final stage of finishing a dish.
Micro Fennel and microgreens were exclusively available to high-end restaurant chefs when they first started appearing in San Francisco, California. They have become an increasing part of a culinary trend focused on sourcing organic and locally grown foods from farmers’ markets and health conscience grocery stores.
Fennel is native to southern Europe and the Mediterranean region, where it has been used for centuries as a vegetable as well as a spice and even for medicinal purposes. Micro Fennel has grown in popularity since its debut on the food scene, along with other microgreens, in the early 1990s. They became an instant hit with farmers because they are relatively easy to grow and are ready for sale within 2 to 3 weeks after planting. Micro Fennel is usually grown in a greenhouse where controlled temperature and humidity aids in the germination.
Restaurants currently purchasing this product as an ingredient for their menu.
|Lauberge Del Mar||Del Mar CA||858-259-1515|
|Miho Gastrotruck||San Diego CA||619-867-4295|
|Pacifica Del Mar||Del Mar CA||858-792-0505|
|Fishmonger's Market||San Diego CA||619-646-5238|
|The Country Club Of Rancho Bernardo||San Diego CA||858-451-9100|
|Hamiltons Tavern||San Diego CA||619-610-9038|
|Vista Valley||Vista CA||760-758-2800|
|The Crossings||Carlsbad CA||760-444-1800|
|Holsem Coffee||San Diego CA||650-773-6435|
|Biga||San Diego CA||949-295-4377|
Recipes that include Micro Fennel. One is easiest, three is harder.
|Lara Ferroni||Fennel Blossom Soup|
|Ashley Neese||Sunchoke Soup with Crispy Leeks and Micro Greens|
|He Needs Food||Goat Cheese & Baby Beet Canape|