Stokes Purple® Sweet Potato
The Stokes Purple Sweet Potato is extremely high in antioxidants, similar to other purple superfoods like acai, blueberries and purple corn. Like other sweet potato varieties, it has a low glycemic index which essential for diabetics.
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.
Artichokes With Thorns
Inventory, 24 ct : 2.92
This item was last sold on : 12/14/17
|Ocean Mist Farms||Homepage|
Globe artichokes often referred to simply as the Globe, ranges in size from three to five inches in diameter. Its shape varies from rounded to conical from season to season. As its name suggests, its scale-like leaves produce short, tiny needle-like thorns that are more prominent in the summer and less developed in the winter; regardless of season, the thorns are dangerously inedible, even when cooked. The globe has a rich buttery tasting heart with a dense layer of nutty, meaty flesh at the base of the petals and stem.
Artichokes are available year-round with a peak season in spring.
Thorny artichoke varieties include Imperial Star, Desert Globe, Emerald, Big Heart, and Green Globe. The Green Globe artichoke is the most commercially grown variety and Globe artichoke, botanical name Cynara scolymus, is an architectual perennial thistle and member of the Aster family, Asteraceae, that is cultivated for its young flowering head. The heads (which will eventually produce crowns of thistle flowers) grow upward and outward from several offset round, thick branching stems with large furry serrated leaves.
Globe artichokes may be braised, steamed, roasted, boiled, baked, marinated and hearts preserved in oil. Artichokes pair well with both fatty ingredients and high acid ingredients. Complimentary ingredients include anchovies, bacon, basil, butter, cheeses, especially goat and feta, cream, garlic, lemon, hollandaise, mushrooms, pepper, sausage, thyme, tomatoes, vinaigrettes, white wine and truffles. For the optimum artichoke, select the heaviest artichokes that have a tight core and thick stems, which is a sign of a big heart. If you squeeze the artichoke and it squeaks, it is fresh.
The Latin word for artichoke "cinara" is derived from ash, a nourishing fertilizer that produced quality artichokes.
Artichokes were first cultivated in the Mediterranean region thousands of years ago. Specifically, they were grown in the northern region of Africa, called Maghreb, where they are still found growing in their wild state. One plant can flourish for several years until it eventually will stop producing. The Globe artichoke dominates the agricultural landscape of coastal marine regions with cool, foggy summer mornings. The most suitable Globe artichoke growing region in the world is the central coast of California, where artichokes are grown as perennials year-round. In non-coastal regions artichokes are grown as annuals, which generates less yields per plant, per acre and is essentially less cost effective.
Restaurants currently purchasing this product as an ingredient for their menu.
|Fire Station 8||San Diego CA||619-295-3172|
|Rancho Valencia||Del Mar CA||858-756-1123|
|Maretalia Ristorante||Coronado CA||619-522-6890|
|Beaumont's||San Diego CA||858-459-0474|
|Salvatore's||San Diego CA||619-544-1865|
|The Shout House||San Diego CA||619-231-6700|
|Brockton Villa Restaurant||San Diego CA||858-454-7393|
|Crush||Solana Beach CA||858-481-2787|
|Crust Pizzeria-Carmel||San Diego CA||858-350-3400|
|RoVino Rotisserie + Wine||San Diego CA||619-972-6286|
|Coast Catering||Escondido CA||619-295-3173|
|Roma Urban Market||San Diego CA||619-259-6411|
|Crust Pizzeria-Carlsbad||Carlsbad CA||760-944-1111|
|Yoann Taboyan, Personal Chef||San Diego CA||347-277-1958|
|Spoutable||San Diego CA||619-743-7491|
|The Clean & Colorful Kitchen||San Diego CA||858-775-9005|
Recipes that include Artichokes With Thorns. One is easiest, three is harder.
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