Porcini mushrooms are an edible wild mushroom whose fruitbody can be described as having a dense, white stipe (stem) that will turn yellow-brown with age. It has a large cap that is pale to rust brown and continues to darken as it matures.
The Bitter melon is long and slender, similar to the shape of a standard cucumber with a rough, warty edible skin and off-white translucent crisp and bitter flesh bearing flat white bitter seeds.
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The Tigger Melon is an open-pollinated melon that is among a full spectrum of heirloom varieties that have not seen any hybridization or commercialization as netted melons and watermelons have. It has little exposure to the commercial market and is considered a farmers market melon. Its heirloom status makes it vulnerable to pests and disease, allowing for typically minimal yields.
A petite heirloom melon, the tigger's smooth rind has vertical variegations of rust orange and yellow. The melon's creamy, off-white flesh is very aromatic, juicy and subtly sweet. Average tigger melons weigh a modest one pound.
Slice tigger melons in half, remove seeds and fill with cut, fresh fruit, then serve as an edible bowl. Puree tigger and strain to remove the juice from the pulp; add sugar and agar agar, pour into a container, chill until set, then slice and serve as gelatin. Chop melon and combine with sugar and pectin in a saucepan, then cook until thickened pour jam into jars. Tigger melons will keep, refrigerated, for up to two weeks.
The tigger melon was originally discovered in Armenia. Like most melon varieties it prefers warm to hot growing days of summer in temperate and Mediterranean regions.
Recipes that include Tigger Melon. One is easiest, three is harder.
|Slashfood||Spanish Ham and Melon with Spiced Vinaigrette|
|David Lebovitz||Frozen Melon Margaritas|