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.
Inventory, 3 lbs : 2.00
This item was last sold on : 09/20/17
Mizuna is has long, broad, serrated and deeply cut satin finished leaves with thin trailing stems that meet at its root base. Mizuna's flavors can be characterized as piquant and bright with a subtle earthiness.
Mizuna is available year-round with a peak season in the fall.
Mizuna, scientific name, Brassica rapa nipponosica, is a cool season Japanese mustard green that has a similar appearance as wild arugula. It belongs to the Brassica rapa family, which is constituted of field mustards and oil producing crops such as rapeseed. There are at least sixteen known varieties of Mizuna, differing in textures, colors and flavor profiles. In North America, Mizuna is considered a specialty green and thus, has limited commercial exposure outside of Asian markets and farmers markets.
The dark chlorophyll-laden green leaves of Mizuna offer most of the plant's nutrition which provide beta carotene and minerals. Mizuna is also high in vitamin C, folate, and iron.
Mizuna's most appropriate use is as an ingredient within salads, yet it can also be cooked. The stalks and leaves should be separated and cooked independently due to invariably different cook times. Mizuna is a common stir fry and soup ingredient and it can be adapted to most recipes calling for mustard greens or even cabbage. More modern and atypical uses include adding the leaves as a topping to pizza, tossed into pasta, blending into a pesto and adding to a sandwich or burger. Companion ingredients include apples, pears, peaches, figs, citrus, nuts, light bodied vinegars, garlic, ginger, mushrooms, chiles, basil, mint, bacon, cream, hard aged and melting cheeses, tomatoes, zucchini and grains such as farro and wild rice.
In Japan, Mizuna is often pickled. The leafy parts are salted and chopped, then stirred into rice. Stalk pieces are steeped in salt, sugar and rice vinegar for roughly 48 hours and then served as an appetizer or small bite with cold beer.
Mizuna is native to China, though it is considered a Japanese green as it has been cultivated there for several centuries. It has been naturalized in continental Asia and in both temperate and cold-hardy climates throughout the world. It can tolerate sub-zero temperatures, extensive rain and even heat, thus it can be cultivated year round. It can be harvested within 6 weeks of sowing, another growing advantage.
Restaurants currently purchasing this product as an ingredient for their menu.
|The Oceanaire Seafood Room||San Diego CA||619-858-2277|
|US Grant Hotel Main||San Diego CA||619-232-3121|
|Baci||San Diego CA||619-275-2094|
|Town & Country San Diego||San Diego CA||619-291-7131|
|La Costa Resort & Spa Main Kitchen||Carlsbad CA||760-930-7063|
|Marriott Coronado||Coronado CA||619-435-3000 x6335|
|Baci (Luce)||San Diego CA||619-275-2094|
|Open House||Encinitas CA||760-452-2000|
|Casa Qero||Cardiff CA||760-944-4200|
|Pendry SD (Lion Fish)||San Diego CA||619-738-7000|
|Lodge at Torrey Pines Grill||San Diego CA||858-453-4420|
|AToN Center Inc.||Encinitas CA||858-759-5017|
|Pendry SD (Provisional)||San Diego CA||619-738-7000|
|Coast Catering||Escondido CA||619-295-3173|
Recipes that include Mizuna Lettuce. One is easiest, three is harder.
|Scrumptious Street||Mizuna Salad with Poached Egg, Crispy Leeks and Tarragon Vinaigrette|
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