The Kishu tangerine is a seedless, easy to peel variety. Measuring about two inches in diameter, the skin is very loose and the flesh is bright orange with a mild, sweet flavor.
Monterrey pears are a large variety from northern Mexico, botanically a cultivar of Pyrus pyrifolia. The Asian pear hybrid was selected from the tree of a popular southern Texas variety. Monterrey pears are a cross of European pear and a Japanese pear.
Inventory, 24 ct : 0.90
This item was last sold on : 11/18/17
White kale is a short compact plant that produces contrasting white midribs within its frilly green leaves. The central leaves of the plant’s rosette become completely white when fully mature, giving it a "flower-like" look. White kale is rather strong flavored with a chewy texture. Its taste is reminiscent of cabbage with a robust earthy finish. Once cooked, White kale’s texture softens and its flavor becomes sweet and nutty.
White kale is available year-round with peak season during winter.
White kale is a variety of Brassica oleracea that is generally grown for its ornamental value, but is entirely edible and shouldn’t be overlooked for an option in the kitchen as well. There are four types of kale in the species, including: Scotch, Siberian/Russian, Collards and Lacinato or Black. Most ornamental kales are a descendant of Scotch kale, White kale being one with a unique flower-like appearance.
White kale is an excellent source of folic acid, calcium, iron and vitamins A and C.
White kale may be used similarly to other green varieties, but it is prized for its floral-like appeal as a raw garnish. When harvested young, the tender bicolored leaves are an attractive addition to mixed green salads. They are great carriers for peanuts, almonds, tamari, chiles and other Asian ingredients like sesame oil and ginger. The fully mature leaves may be steamed, braised, stewed, fried, sautéed, and even baked like a chip. They are great in hardy soups which contain smoked meats, potatoes, beans or barley. Other flavor affinities include, bay leaf, oregano, thyme, red pepper flake, nutmeg, shallots, onion, tomato, sweet potatoes, cheddar cheese, Parmesan, cream, roasted meats, chorizo sausage, pancetta and chicken.
It should be noted that the roots of some kale varieties, such as White kale, are poisonous.
White kale can be grown in most any temperate climate, and thrives in the cooler temperatures of late fall and early winter, when its color saturation can reach its peak. White kale generally matures about sixty-two days after planting. The central leaves begin to lose their chlorophyll as cool weather approaches and nighttime temperatures drop below fifty degrees Fahrenheit. The resulting bicolored kale rosette usually takes two to four weeks to develop their whitest white.
Restaurants currently purchasing this product as an ingredient for their menu.
|Soda & Swine Liberty Station||San Diego CA||619-501-9989|
|Point Loma Seafood||San Diego CA||619-223-1109|
|The Lion Share||San Diego CA||619-564-6924|
|Leroy's Kitchen & Lounge||Coronado CA||619-522-6890|