Oca Sunrise Potatoes
Sunrise oca can be used in a fashion similar to that of potatoes and other root vegetables, however unlike potatoes they can also be consumed raw.
Roselle may be used raw, dried or juiced. The fruit's tart flavor requires a sweetener of some kind, and it is successfully used like a cranberry in recipes for jam, jelly, chutney and even wine.
Inventory, 38 lbs : 2.14
This item was last sold on : 08/22/17
Savoy cabbage is distinguished by its heavily textured, crinkled leaves with saw-like leaf margins. Its outer leaves are its toughest as they protect the plant from the elements during the growing season. Those leaves are heavily veined, dark green to light green in coloring. The inner leaves that lack sunlight, fare on the paler green, creamy yellow to white color spectrum. The leaves are crunchy, succulent and tender. Their flavoring mild, grassy and sweet with slight cruciferous undertones.
Savoy cabbage is available year-round.
Savoy cabbage, botanical name Brassica oleracea convar. capitata var. sabauda L, means the crinkling of leaves in French. There are three types of cabbage: loose head, michihili and barrel head. Savoy cabbage is a singularily unique barrel head type of cabbage. The most famous award-winning variety of Savoy cabbage is known as 'Savoy King'.
Savoy cabbage is considered the most versatile of all cabbages, readily replacing both western hard-heading types and Chinese loose-heading varieties. Its texture and flavor can supplement soups, stews and salads. Favorable ingredient pairings include herbs such as sage, thyme, caraway, dill, mint and fennel, horseradish, apples, onions, garlic, shallots and juniper berries. Savoy cabbage is a sponge for rich ingredients such as cream, cheese, sour cream, olive oil and bacon fat.
Wild cabbage was a weedy, loose-leafed plant that evolved out of Eastern and Mediterranean shores; it is still known as sea cabbage by the French. Savoy cabbage is believed to have originated from England and Holland. Savoy cabbage was introduced into Germany as "Savoyer Kohl" from the Savoy ruled region of the Alps bordering Northern Italy and France during the 18th century. Though wild cabbage may have evolved out of shorelines, Savoy cabbage prefers dryer and cooler climates. Its favored climates are in Northern France and Northern Europe. The plants are winter hardy and can tolerate frost and snow.
Restaurants currently purchasing this product as an ingredient for their menu.
|Bread & Cie Bakery||San Diego CA||619-688-1788|
|Nomad Donuts||San Diego CA||619-431-5000|
|The Wooden Spoon||Escondido CA||760-445-2816|
|Chez Loma||Coronado CA||619-435-0661|
|Pendry SD (Lion Fish)||San Diego CA||619-738-7000|
|Lucky Bolt||Mira Mesa CA||917-969-9500|
|UCSD Food & Nutrition Department La Jolla||San Diego CA||858-657-6473|
|Paradise Point Resort Barefoot||San Diego CA||858-490-6363|
|Miguel's Cocina Coronado||Coronado CA||619-437-4237|
|Fish Pit||San Diego CA||619-546-9369|
|Bistro du Marche by Tapenade||La Jolla CA||858-551-7500|
|San Diego Culinary Institute Inc.||La Mesa CA||619-644-2100|
|Marriott Marina Kitchen||San Diego CA||619-234-1500 x6113|
|Davanti Enoteca India St.||San Diego CA||619-237-9606|
|Pendry SD (Pool House)||San Diego CA||619-738-7000|
|Uptown Tavern||San Diego CA||619-847-4688|
|Mr A's||San Diego CA||619-239-1377|
|Red Card Cafe||San Diego CA||858-291-8030|
|Et Voilà! French Bistro||San Diego CA||619-209-7759|
|Coast Catering||Escondido CA||619-295-3173|
|Tasting Room Del Mar||Del Mar CA||562-756-1170|
|Under Belly-Uptown||San Diego CA||619-269-4626|
|Piatti||San Diego CA||858-454-1589|
|Cal A Vie||Vista CA||760-945-2055|
|Cutwater Spirits||San Diego CA||619-672-3848|
|Third Corner Ocean Beach||San Diego CA||619-223-2700|
|Searsucker Downtown||San Diego CA||619-233-7327|
|La Costa Resort & Spa Bistro 65||Carlsbad CA||760-930-7063|
Recipes that include Savoy Cabbage. One is easiest, three is harder.
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