The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Inventory, lb : 106.92
This item was last sold on : 04/08/20
Globe artichokes range in size from 7 to 13 centimeters in diameter and were traditionally cultivated as a perennial. Each artichoke can weigh up to 3 pounds. Globe artichokes have densely packed leaves that form a compact floret with pistachio and lime green tones throughout. Each leaf contains a needle-like thorn on its tip and is usually cut off during preparation. Globe artichokes can be eaten raw when they are younger and more tender. When cooked, Glove artichokes develop flavors of toasted nuts, dry grass, and caramel.
Globe artichokes are available year-round
Globe artichokes, botanical name Cyrnara scolymus, are the immature flower heads of an herbaceous perennial thistle plant and member of the Aster, Asteraceae family, also known as the Compositae family. Even after artichokes are separated from their parent plant they are still living organs in which respiration processes become the main function because their nutrient supply has been cut off. In short, artichokes can be very vulnerable and temperamental if they are stored in poor ventilation, resulting in fermentation if CO2 levels and atmospheric oxygen supplies are inadequate.
Restaurants currently purchasing this product as an ingredient for their menu.
|InterContinental Vistal Kitchen||San Diego CA||619-501-9400|
|Addison Del Mar||Del Mar CA||858-350-7600|
|Fresh Sushi Catering||Carlsbad CA||858-344-7098|
|Kettner Exchange||San Diego CA||312-415-5455|
|Juice Wave||San Diego CA||240-246-5126|
Recipes that include Globe Artichokes. One is easiest, three is harder.
|Gourmet Traveller||Artichoke and Pea Soup with Fried Curd|
|Taste With The Eyes||Artichoke in a Spicy Tomato Broth|
|Simply Recipes||Sweet and Sour Glazed Artichokes|
|Cooking with Amy||Polenta Stuffed Artichoke|