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.
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|Russell Family Farms|
The Macadamia nut’s outer husk starts bright green and will transition to a dark forest green color. Once ripe it splits open to reveal a hard, dark brown, smooth shell inside. The shell is dried and the creamy white colored flesh of the Macadamia seed is exposed. The flavor of raw Macadamia nut is mildly sweet and buttery but may be roasted to bring out its natural toasted caramel notes. The texture of the nut is soft and creamy due to its high oil content.
Macadamia nuts are available year-round with peak season late fall into spring.
There are two species of Macadamia nut that are suitable for raw consumption: Macadamia integrifolia or “Smooth-shelled Macadamia” and Macadamia tetraphylla or “Rough-shelled Macadamia”. They are also commonly known as the bopple nut, Queensland nut, Australian nut and the Hawaiian nut. Macadamia trees are native to Australia and were first introduced to Hawaii in 1880.