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
Yuca root is available year round.
Current Facts
The yuca root is most often referred to as cassava. Other common names are manioc and tapioca. The plant is a tropical perennial shrub grown for its starch-filled roots. There are two types of yuca plants cultivated - bitter and sweet. Though the bitter variety contains higher levels of the toxins, linamarin or lotaustralin, within its skin peel, it is still commonly grown.
Description/Taste
Yuca root is long (6-12 inches) and tubular with tapered ends. Its rough brown skin serves as a rind to its starchy white flesh. Yuca root isn't harvested for its flavor as it is subtle and delicate at best. It is harvested for its starch qualities that make it an extremely versatile vegetable in the kitchen. Yuca root is grated, mashed and fried, transformed into flour, juices, pastes, breads and tapioca.
Nutritional Value
The yuca root is a low-cost staple starch vegetable for at least a quarter of the world's population as it is carbohydrate and nutrient dense, making it a valuable source of food energy. Compared to the potato, it is higher in fiber and potassium content, yet it has an insufficient amount of protein, hence a diet of yuca root alone is not sustainable. The leaves of the yuca plant are the sole source of rich protein.
Applications
Yuca is a starchy root vegetable with a mild flavor reminiscent of tapioca, making it well suited to a wide variety of cooking applications. It can be sliced, grated or pureed, sauteed, fried, boiled or stewed. Use as a natural thickening agent in soups or stews. Unlike most hearty root veggies, yuca spoils quickly so use within a day or two of purchase, or cut into chunks and freeze for several months.
Ethnic/Cultural Info
The yuca plant is used not just for human food. It is used worldwide for animal feed as well. The leaves are dried to hay form and used as a high-protein roughage source for cattle, goats and sheep.
Geography/History
The yuca plant originated in Brazil and Paraguay but it does not grow wild. It is a slow growing cultigen, propagated vegetatively, that has been naturalized throughout tropical regions in both the New and Old World, including South America, Asia, Australia and Africa. It prefers a tropical savanna climate but can tolerate rainforest-like conditions. It cannot tolerate flood, frost or drought.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
Recipe Ideas
Recipes that include Yuca Root. One
is easiest, three is harder.
Yuca root is available year round.
Current Facts
The yuca root is most often referred to as cassava. Other common names are manioc and tapioca. The plant is a tropical perennial shrub grown for its starch-filled roots. There are two types of yuca plants cultivated - bitter and sweet. Though the bitter variety contains higher levels of the toxins, linamarin or lotaustralin, within its skin peel, it is still commonly grown.
Description/Taste
Yuca root is long (6-12 inches) and tubular with tapered ends. Its rough brown skin serves as a rind to its starchy white flesh. Yuca root isn't harvested for its flavor as it is subtle and delicate at best. It is harvested for its starch qualities that make it an extremely versatile vegetable in the kitchen. Yuca root is grated, mashed and fried, transformed into flour, juices, pastes, breads and tapioca.
Nutritional Value
The yuca root is a low-cost staple starch vegetable for at least a quarter of the world's population as it is carbohydrate and nutrient dense, making it a valuable source of food energy. Compared to the potato, it is higher in fiber and potassium content, yet it has an insufficient amount of protein, hence a diet of yuca root alone is not sustainable. The leaves of the yuca plant are the sole source of rich protein.
Applications
Yuca is a starchy root vegetable with a mild flavor reminiscent of tapioca, making it well suited to a wide variety of cooking applications. It can be sliced, grated or pureed, sauteed, fried, boiled or stewed. Use as a natural thickening agent in soups or stews. Unlike most hearty root veggies, yuca spoils quickly so use within a day or two of purchase, or cut into chunks and freeze for several months.
Ethnic/Cultural Info
The yuca plant is used not just for human food. It is used worldwide for animal feed as well. The leaves are dried to hay form and used as a high-protein roughage source for cattle, goats and sheep.
Geography/History
The yuca plant originated in Brazil and Paraguay but it does not grow wild. It is a slow growing cultigen, propagated vegetatively, that has been naturalized throughout tropical regions in both the New and Old World, including South America, Asia, Australia and Africa. It prefers a tropical savanna climate but can tolerate rainforest-like conditions. It cannot tolerate flood, frost or drought.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Alchemy Restaurant | San Diego CA | 619-255-0616 |
| Cafe Secret | Del Mar CA | 858-792-0821 |
Recipe Ideas
Recipes that include Yuca Root. One
is easiest, three is harder.
