Produce Briefs...
Radicchio
Cooking radicchio brings out the vegetable's natural sweetness but it can also be served fresh. Grill radicchio halves and combine with cooked white beans and balsamic vinaigrette.
Green Swiss Chard
Swiss chard leaves grow on a pale whitish-green stalk. Shiny and dark green, the crinkly green leaves offer a taste that lies somewhere between asparagus and celery with possibly a hint of beet.
Grower
Seasons/Availability
Locally grown in California, Baby Green Artichokes are available year round.
Current Facts
More than one hundred-forty artichoke varieties exist but less than forty are commercially grown. A fresh artichoke squeaks when it is squeezed.
Description/Taste
Green artichokes are prolific, hardy and well adapted to growing in cool conditions. A raw green artichoke is crisp, slightly bitter and nutty. Although not as meaty as a globe, they still provide substantial meaty and buttery flavors when cooked. Of all the baby varieties, the green provides the most "heart".
Nutritional Value
Artichokes are inherently high in fiber and low in calories. They are loaded with nutrients and phytochemicals known to contribute to the prevention of certain types of heart disease, cancer, and birth defects.
Applications
Easy to prepare, baby green artichokes typically do not have a fuzzy choke and have fewer outer leaves. Using the same preparation method as large artichokes, baby artichokes may be enjoyed whole, halved or quartered.
Geography/History
Artichokes were first cultivated in the Mediterranean region thousands of years ago, specifically in the northern region of Africa, called Maghreb, where they are still found growing in their wild state.
Recipe Ideas
Recipes that include Baby Green Artichoke. One
is easiest, three is harder.
| Life's A Choke Farms |
Seasons/Availability
Locally grown in California, Baby Green Artichokes are available year round.
Current Facts
More than one hundred-forty artichoke varieties exist but less than forty are commercially grown. A fresh artichoke squeaks when it is squeezed.
Description/Taste
Green artichokes are prolific, hardy and well adapted to growing in cool conditions. A raw green artichoke is crisp, slightly bitter and nutty. Although not as meaty as a globe, they still provide substantial meaty and buttery flavors when cooked. Of all the baby varieties, the green provides the most "heart".
Nutritional Value
Artichokes are inherently high in fiber and low in calories. They are loaded with nutrients and phytochemicals known to contribute to the prevention of certain types of heart disease, cancer, and birth defects.
Applications
Easy to prepare, baby green artichokes typically do not have a fuzzy choke and have fewer outer leaves. Using the same preparation method as large artichokes, baby artichokes may be enjoyed whole, halved or quartered.
Geography/History
Artichokes were first cultivated in the Mediterranean region thousands of years ago, specifically in the northern region of Africa, called Maghreb, where they are still found growing in their wild state.
Recipe Ideas
Recipes that include Baby Green Artichoke. One
is easiest, three is harder.
