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Baby Chioggia Beets
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Baby Chioggia beets are entirely edible: roots, stems and leaves. The swollen dusty magenta globular root is topped with variegated pink and pistachio colored mid ribs and broad wavy green leaves. The flesh of the root is distinguished by its concentrated rings of deep pink and translucent white. Though sweet and tender, especially when harvested young, Chioggia beets inherently contain the highest content of geosmin, an organic compound responsible for their deep earthy flavor and aroma. Cooked Chioggia beets will not retain their brilliant coloring, rather fade to paler versions of their original colors.
Baby Bunch Chioggia beets are available in the summer and fall.
Beets are low in fat, saturated-fat free, cholesterol-free and offer a source of fiber. An excellent source of folate, this nutrient is said to help in the prevention of fatigue and depression. Low in sodium, beets contain about 140 milligrams per 86 grams and provide a small amount of vitamin C.
Steaming and roasting bring out the best flavor that the Chioggia beet can offer. The skin should be peeled, which is easiest after it has cooked, as it simply slips away from its flesh. Chioggia beets pair well with cheese such as pecorino and gorgonzola, bacon, apples, fennel, citrus, potatoes, shallots, vinegar, walnuts, smoked and cured fish. Chioggia beets can be preserved via pickling, which also changes their flavor profile while contributing to the length of the root's shelf-life. Beets will keep, refrigerated, for up to a week or longer if their tops are removed.
Native to Italy, stripe beets are also called "Chioggia" and "Candy Stripe" due to their red and white stripes when the beets are cut. Beets became very popular and in France during the time of Charlemagne. Beets prefer a cool climate even though they are tolerant to heat. Days when temperatures linger at sixty to sixty-five degrees Fahrenheit are ideal for growth and development. Beets do best in loose well-drained soil but tolerate a wide range of earthy conditions. Sensitive to soil acidity, low soil pH results in stunted growth. They prefer a pH of 6.2 to 6.8 and will tolerate 6.0 to 7.5.
Restaurants currently purchasing this product as an ingredient for their menu.
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Recipes that include Baby Chioggia Beets. One is easiest, three is harder.
|My Man's Belly||Fancy Schmancy Pickled Beets|
|Scrumpdillyicious||Roasted Beet Salad with Goat Cheese & Chickpeas|
|Pop Artichoke||Chioggia Beet Carpaccio|