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, bunch : 0
This item was last sold on : 07/07/17
|Coleman Family Farms||Homepage|
Red Dandelion greens have jagged-cut leaves with a reddish-maroon rib running through its center. The leaves of the Red Dandelion greens are a deeper green than that of true Dandelion greens. They grow in larger more upright bunches and are less prone to bolting. They offer a bitter flavor with a robust peppery finish, very similar to other varieties of chicory.
Red Dandelion greens are available year-round.
Red Dandelion greens are not in fact dandelions at all, rather, they are members of the Chicory family. Botanically classified as Cichorium intybus, these bitter greens are more widely known as Italian Dandelion. The word dandelion translates to ‘tooth of the lion’ in French, so it is no wonder that these jagged leafed greens have been confused.
Red Dandelion greens are rich in vitamins A, C and K, as well as iron, calcium, omega-3 and omega-6 fatty acids.
Red Dandelion greens are best when harvested young, and may be eaten raw or cooked. Toss Red Dandelion greens with romaine or other lettuces for a peppery addition to green salads or sandwiches. Wilt the Red Dandelion greens into rich pasta dishes or add to hearty soups. As a vegetable side, the braised Red Dandelion are especially delicious with bacon or pancetta. Other complimentary flavors include anchovies, pork, ham, egg, legumes, soy sauce, vinegar, mustard, onion and sesame.
As a variety of chicory, the roots of the Red Dandelion plant may be dried and ground and combined with coffee. Chicory coffee is traditionally served with beignets at the New Orleans famous restaurant, Café du Monde.
Red Dandelion greens are native to Italy, where the name “cicoria” was somehow mistranslated in the case of this leaf chicory. The confusion may be due to the uncanny similarities between this leafy green and its weedy doppelganger. Red Dandelion greens grow well in the Mediterranean region as well as in similarly moderate climates. The greens can also be found growing for commercial consumption in the US.
Recipes that include Red Dandelions. One is easiest, three is harder.
|Half Baked Harvest||Dandelion Greens Pesto, Fresh Fig and Gorgonzola Pizza with Pesto|
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