Produce Briefs...
White Corn
White corn is a sweet corn variety. Its ears are wrapped in tightly layered pale lime green to white husks. One ear of corn can contain up to 400 kernels growing in rows lengthwise.
Cantaloupe Melon
The cantaloupe is defined by two elements: its roughly netted stone and green colored skin and its aromatic orange-coral colored flesh. When perfectly ripe, the flesh is juicy, unctuous and sweet.
Seasons/Availability
Water Spinach is available year round.
Current Facts
Water spinach is a semi-aquatic pantropical herbaceous vine grown for its leaves, which are harvested young and mature. It has hundreds of other common names including, swamp cabbage, Chinese spinach, ipomoea aquatica, asagaona, ong choy, phak bung and ensai. The most widespread name used is kangkong, which refers to the wandering nature of the plant and its ability to grow vigorously and take over vast expanses of water.
Description/Taste
Water spinach has thin, hollow stems with long, flat, arrowhead-shaped leaves. Leaves range in size from one to six inches in length and up to three inches in diameter depending on the plant's maturity. Water spinach has a similar flavor and succulent texture to common spinach, with mild, nutty undertones. Its young shoots and leaves are preferred to mature leaves as they are texturally more tender and sweeter in taste.
Nutritional Value
In much of southeastern Asia, water spinach is considered a tonic as certain species contains several vitamins, including A, B, C, E, and “U” (S-methyl-methionine). It is used to treat stomach and intestinal disorders.
Applications
Water spinach is utilized in many standard Asian cooking methods, particularly stir fry with garlic and chiles, steamed to accompany soup, even tempura battered and fried. The hollow stems can also be cooked on their own as a crunchy side dish. Store refrigerated in a plastic bag, and use within 2-3 days of purchase.
Ethnic/Cultural Info
Growing water spinach is deeply embedded throughout much of local cultures in tropical Asia; it is a common food that is eaten by all social groups. It is also used in limited quantities as fodder for animals, including pigs, chicken and ducks.
Geography/History
Water spinach was first documented as a vegetable in 304 A.D. during the Chin Dynasty. The plant is native to India and Southeast Asia, where it is a dominant vegetable in food cultures throughout the region. It has since naturalized in South America, Australia, the Pacific Islands, Africa and Asia. Water spinach has been introduced as a non-native crop to the United States in 1973 with much less fanfare. It has grown so prolifically in waterway regions of Florida that it is listed locally and federally as a prohibited plant and "noxious weed".
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
Recipe Ideas
Recipes that include Water Spinach. One
is easiest, three is harder.
Water Spinach is available year round.
Current Facts
Water spinach is a semi-aquatic pantropical herbaceous vine grown for its leaves, which are harvested young and mature. It has hundreds of other common names including, swamp cabbage, Chinese spinach, ipomoea aquatica, asagaona, ong choy, phak bung and ensai. The most widespread name used is kangkong, which refers to the wandering nature of the plant and its ability to grow vigorously and take over vast expanses of water.
Description/Taste
Water spinach has thin, hollow stems with long, flat, arrowhead-shaped leaves. Leaves range in size from one to six inches in length and up to three inches in diameter depending on the plant's maturity. Water spinach has a similar flavor and succulent texture to common spinach, with mild, nutty undertones. Its young shoots and leaves are preferred to mature leaves as they are texturally more tender and sweeter in taste.
Nutritional Value
In much of southeastern Asia, water spinach is considered a tonic as certain species contains several vitamins, including A, B, C, E, and “U” (S-methyl-methionine). It is used to treat stomach and intestinal disorders.
Applications
Water spinach is utilized in many standard Asian cooking methods, particularly stir fry with garlic and chiles, steamed to accompany soup, even tempura battered and fried. The hollow stems can also be cooked on their own as a crunchy side dish. Store refrigerated in a plastic bag, and use within 2-3 days of purchase.
Ethnic/Cultural Info
Growing water spinach is deeply embedded throughout much of local cultures in tropical Asia; it is a common food that is eaten by all social groups. It is also used in limited quantities as fodder for animals, including pigs, chicken and ducks.
Geography/History
Water spinach was first documented as a vegetable in 304 A.D. during the Chin Dynasty. The plant is native to India and Southeast Asia, where it is a dominant vegetable in food cultures throughout the region. It has since naturalized in South America, Australia, the Pacific Islands, Africa and Asia. Water spinach has been introduced as a non-native crop to the United States in 1973 with much less fanfare. It has grown so prolifically in waterway regions of Florida that it is listed locally and federally as a prohibited plant and "noxious weed".
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Grossmont Union District Valhalla | San Diego CA | 619-778-0311 |
Recipe Ideas
Recipes that include Water Spinach. One
is easiest, three is harder.
