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Produce Briefs...
Ramps
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
Calamondin Limes
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® Lettuces
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Grower
This tuber resembles a small potato or possibly a ginger root. Its knobby, thin-skinned exterior is usually tannish-gold to cream colored, though some varieties are reddish or purplish. Sweet and quite delicate, its extremely crisp white flesh has a fresh, nutty taste with subtle hints of an artichoke heart and salsify. The chewy texture is quite similar to jicama or a water chestnut. Red sunchokes are sweeter than gold sunchokes due to the presence of a red pigment.
Sunchokes can be available year-round but my be in short supply during summer. Sunchokes offer a sweeter flavor in fall and winter.
At one time, sunchokes were strictly a specialty food. This vegetable is now becoming more widely available in markets everywhere.
An overnight success, sunchokes became part of the French larder at the beginning of the seventeenth century. The sunchoke is a main ingredient in Algerian recipes for couscous.
Sunchokes are locally grown at Coleman Farms, Carpinteria, California. Coleman Farms has been growing premium products since 1964. Specializing in lettuce varieties, more than one hundred garden-fresh edibles flourish on this successful farm's fertile ten acres. Specialty Produce strongly supports and endorses our local growers, ranchers, farmers and the California farming industry.
Restaurants currently purchasing this product as an ingredient for their menu.
Recipes that include Sunchokes. One
is
easiest, three is harder.
| Coleman Family Farms | Homepage |
Description/Taste
This tuber resembles a small potato or possibly a ginger root. Its knobby, thin-skinned exterior is usually tannish-gold to cream colored, though some varieties are reddish or purplish. Sweet and quite delicate, its extremely crisp white flesh has a fresh, nutty taste with subtle hints of an artichoke heart and salsify. The chewy texture is quite similar to jicama or a water chestnut. Red sunchokes are sweeter than gold sunchokes due to the presence of a red pigment.
Seasons/Availability
Sunchokes can be available year-round but my be in short supply during summer. Sunchokes offer a sweeter flavor in fall and winter.
Current Facts
At one time, sunchokes were strictly a specialty food. This vegetable is now becoming more widely available in markets everywhere.
Ethnic/Cultural Info
An overnight success, sunchokes became part of the French larder at the beginning of the seventeenth century. The sunchoke is a main ingredient in Algerian recipes for couscous.
Geography/History
Sunchokes are locally grown at Coleman Farms, Carpinteria, California. Coleman Farms has been growing premium products since 1964. Specializing in lettuce varieties, more than one hundred garden-fresh edibles flourish on this successful farm's fertile ten acres. Specialty Produce strongly supports and endorses our local growers, ranchers, farmers and the California farming industry.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Solterra Winery + Kitchen | Encinitas CA | 760-230-2970 |
Recipe Ideas
Recipes that include Sunchokes. One
is
easiest, three is harder.
