Yellow peaches are the quintessential peach. They are distinguished by their fuzzy thin skin with hues of red, pink and gold blushing throughout. The flesh is aromatic, juicy when ripe
Red Fresno Chile Peppers
Finely chopped, red Fresnos make an attractive piquant garnish. Sprinkle on hot marinated vegetables, pair with malangas, yucas, plantains or yams. Roast and add to sauces. Fresno chiles makes a beautiful ornamental plant.
Inventory, 20 lbs : 0
This item was last sold on : 07/31/15
Sunchokes can be available year-round, but may be in short supply during summer. Sunchokes offer a sweeter flavor in fall and winter.
Once strictly a specialty food, this vegetable is now becoming more widely available in markets everywhere.
Actually a tuber, the sunchoke looks like a small, bumpy potato or ginger root. The knobby, thin-skinned exterior is usually tannish-gold to cream colored but some varieties are reddish or purplish. Sweet and quite delicate, the crisp, white flesh has almost a sweetly fresh nutty taste with subtle hints of artichoke heart and salsify. Ivory and crunchy, the chewy texture is quite similar to jicama or a water chestnut.
Containing more than three times the iron as an equal serving of broccoli, sunchokes offer a generous amount of the carbohydrate inulin, plus vitamin B and vitamin C. Because of their generous amount of inulin, this vegetable is tolerated well by diabetics. Four ounces contains about 60 calories.
Sunchokes are often cooked in combination with other root vegetables. Diced sunchokes and add to diced potatoes and onions, cook in broth and puree into soup. Sliced thinly and sautee with onions and garlic until browned. Cover sliced sunchokes with vinegar, salt and mustard seeds, then let sit up to a week to pickle. Saute diced sunchokes in butter until brown, add cream, then puree and toss with cooked spinach for "creamed spinach". Depending on freshness when purchased, raw sunchokes can be stored one to three weeks. Refrigerate cooked sunchokes; use within two days.
An overnight success, sunchokes became part of the French larder at the beginning of the seventeenth century. The sunchoke is a main ingredient in Algerian recipes for couscous.
Known as the Jerusalem artichoke since the seventeenth century, fairly recently it has finally been more appropriately referred to as the "sunchoke". A member of the sunflower genus, Helianthus tuberosus, the original Native American name of "sun root" is said to be the most appropriate.
Restaurants currently purchasing this product as an ingredient for their menu.
|Lauberge Del Mar||Del Mar CA||858-259-1515|
|Jake's Del Mar||Del Mar CA||858-755-2002|
|Miho Gastrotruck||San Diego CA||619-867-4295|
|Cueva Bar||San Diego CA||619-269-6612|
|Brooklyn Girl||San Diego CA||619-296-4600|
|Prepkitchen Del Mar||Del Mar CA||858-792-7737|
|Inn at Rancho Santa Fe||Rancho Santa Fe CA||858-381-8289|
|Four Seasons Residence Club||Carlsbad CA||760-603-3700|
|Mr A's||San Diego CA||619-239-1377|
|Hotel Del Coronado Sheerwater||Coronado CA||619-435-6611|
|Wine Vault & Bistro||San Diego CA||619-295-3939|
|Georges at the Cove||San Diego CA||858-454-4244|
|La Jolla Beach & Tennis Club||San Diego CA||858-454-7126|
|Cape Rey Carlsbad, a Hilton Resort||Carlsbad CA||760-602-0800|
|The Bellows||San Marcos CA||619-395-6325|
|Kettner Exchange||San Diego CA||312-415-5455|
|Solterra Winery +Kitchen||Encinitas CA||760-230-2970|
|ARHE Cuisine Corporation||San Diego CA||619-564-8970|
|Table 926||San Diego CA||858-539-0926|
|Searsucker Downtown||San Diego CA||619-233-7327|
|Turquoise Coffee||San Diego CA||858-412-5377|
|Hilton San Diego Bay Front||San Diego CA||619-276-4010|
|Stone Brewing-Liberty Station Banquets||San Diego CA||619-269-2100|
Recipes that include Sunchokes. One is easiest, three is harder.
|Hortus||Vegan Ravioli with Sunchoke and Herb Filling|
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