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.
Fresh Green Olives
Inventory, lb : 0
|Flora Bella Organics||Homepage|
Fresh Green olives are native to the Mediterranean but have expanded to growing in many other temperate climates worldwide.
Fresh Green olives are ready for harvest when purple to green in color.
Fresh olives must be cured before eating. Olives may be cured in a salt brine, in a lye solution, or in water depending on desired result and length of time available. Water- cured olives: rinse the olives and crack with hammer or cut a slit with a small knife, place in a jar, cover with water and store in a cool, dark place for 10 days. Then make a salt water brine, drain the olives, pour over the brine, add lemon, garlic, vinegar and oregano and store for an additional two weeks.
Green olives are members of the Oleaceae family
Recipes that include Fresh Green Olives. One is easiest, three is harder.
|The Nourishing Gourmet||Home-Cured Barouni Olives|
|Food Vagabond||Curing Olives|
People have spotted Fresh Green Olives using the Specialty Produce app for iPhone and Android.
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