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, 4 oz : 2.00
This item was last sold on : 03/10/20
Petite® Arugula greens are small in size, averaging 10-12 centimeters in length, and have wide, rounded, and slightly toothed leaves that are smooth and soft. The green leaves are flat, tender, and crisp, and have a prominent central vein running through the center of the leaf that connects to a wispy, thin, green stem that is occasionally streaked in burgundy. Petite® Arugula greens are initially herbaceous, sweet, and nutty, and then transform into a salty, peppery bite reminiscent of mustard and citrus.
Petite® Arugula is available year-round.
Petite® Arugula is an early harvest of the mature, peppery herb and is a part of a trademarked line of specialty greens grown by Fresh Origins Farm in San Diego, California. Designed to be slightly larger than microgreens, Petite® Arugula is harvested 4-6 weeks after sowing. Petite® Arugula is extremely versatile and can be used as a garnish, in salads, or as a complimentary flavor offering a robust taste, bold color, and a sturdier, tender texture.
Petite® Arugula contains vitamins A and C, folic acid, and calcium.
Petite® Arugula greens are best suited for raw applications as the delicate leaves will wilt if exposed to prolonged heat. With its moderately peppery bite, Petite® Arugula can be lightly dressed with a bright vinaigrette and salt and then placed atop pan-seared fish, roasted chicken, pork, or a hearty soup or stew. They can also be used on sandwiches, pizza, pasta, green salads, fruit salads, oils, and sauces. Petite® Arugula pairs well with cheese such as parmesan, feta, goat, Parmigiano Reggiano, and mozzarella, garlic, basil, balsamic vinegar, lemon, cucumber, tomato, olives, beets, endive, radicchio, fennel, pears, grapes, and prosciutto. They will keep for 10-20 days when stored unwashed, in a sealed container, and in the refrigerator.
The Petite® Greens line from Fresh Origins Farm began in 1995 from a dream that owner and founder David Sasuga had for fresh and flavorful tiny greens. After growing flowering plants for twenty years, Sasuga had the opportunity to create a full Petite® Greens line when a local chef bought his basil seedlings and spoke highly of the greens. Sasuga then began producing Petite® Arugula and other varieties of small, fresh-cut greens using greenhouses that allow for good air circulation and plenty of natural sunlight. Today there are many different varieties of Petite® Green products including, Petite® Edamame™, Petite® Fava Leaf, Petite® Iceplant™ as well as mixes such as Petite® Amaranth Carnival Mix™, Petite® Licorice Mix™, and Petite® Primavera Mix™. Petite® Arugula greens are used mostly by restaurant chefs, but they have become increasingly popular with consumers as the local food movement continues to grow and consumers seek out less processed healthier food items.
Arugula is native to the Mediterranean and has been grown since ancient times. It was then brought to the United States by European colonists but did not become well-known until the 1980s-1990s. Petite® Arugula was created by Fresh Origins Farm in San Diego, California in the mid-1990s, around the same time that the mature herb increased in popularity. Today Petite® Arugula can be found through select partners of Fresh Origins, such as Specialty Produce, and are available across the United States.
Restaurants currently purchasing this product as an ingredient for their menu.
|Fresh Sushi Catering||Carlsbad CA||858-344-7098|
Recipes that include Petite® Arugula. One is easiest, three is harder.
|Wilde Orchard||Turkey Carrot and Goat Cheese Gozlemes|
|Inspired Home||Pesto Flatbread with a Homegrown Microgreens Salad|