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Fresh Green Almonds
Inventory, lb : 0
This item was last sold on : 04/20/18
|Weiser Family Farms||Homepage|
Green almonds are distinguishable by their fuzzy, green outer hull. Within the green hull, the flesh offers a soft jelly consistency within a skinless nut. If the Green almond is left on the tree to grow and dry out it will eventually harden, split, and reveal a conventional almond. The Green almond can be eaten whole when fresh, green skin and all. When the Green almond is slightly older, the green hull will become tough and bitter and should be removed and the inner almond eaten on its own. The Green almond offers a complex flavor with mild floral and grass-like notes and an overall sweet-tart flavor that is compared to that of green apple, pea pods, and uncured olives.
Green almonds have a short window of availability during the first few weeks of spring.
Green almonds, botanically speaking, are not a nut but rather a type of stone fruit and officially listed scientifically as a member of Prunus dulcis. The almond we consume today as a snacking nut is the seed of the stone (pit) located within the fruit of the almond tree. You can start to see the familial similarities when you note the fuzzy exterior of the Green almond which is similar in texture to another well-known stone fruit, the peach. Green almonds are a spring delicacy, one of the first fruits to appear of the season, and they have a short shelf life. They can found at select farmers markets and Middle Eastern markets during their very brief season.
Green almonds offer the same nutritional benefits as dry almonds including vitamin C, vitamin E, iron, calcium, magnesium, riboflavin, and L-carnitine. Green almonds also offer protein and fiber and have a low glycemic index.
Tender Green almonds can be used whole when young and when more mature the husk should be removed, and the inner almond used. Serve simply as is or sprinkle lightly with sea salt to cut its tart flavor. Slice thin and add to salads or use to make salsa or pickled condiments. Sauté Green almond slices simply in olive oil, sea salt, and lemon or poach whole in olive oil. Use sliced atop fruit tarts, ice cream, and other desserts. When Green almonds are a bit more mature, typically towards the middle or end of summer, they can be used to make almond milk. The Green almond pairs well with the tart flavors of arugula, watercress, and lemon; with lobster, white fish, rabbit, and lamb; and with rhubarb, apricot, asparagus, artichoke, capers, nectarines, and berries. To store, keep Green almonds refrigerated and use within three weeks.
Almonds have been a food crop in nearly every ancient civilization. The shape of the almond can be found featured prominently in art throughout history. The oval shape of a halved Green almond can be seen in the halo of figures in religious paintings, stained glass windows, and book covers. In Italy, this halo was referred to as the Italian word for almond, “mandorla”. Green almonds are popularly used in Persian cuisine to make a traditional stew. In France, Green almonds are often served before spring dinners paired with an aperitif. In Portugal whole, Green almonds are candied. In Iran, the Green almond is sold whole and salted as a popular snack food.
Both peaches and almonds are thought to have evolved from the same ancient rootstock and as the terrain of the continents changed and mountains between China and Central Asia developed, peaches spread into eastern China, and almonds westward. As nomads discovered the fruits of the almond tree and took them with them as they traveled the almond spread rapidly. Evidence of this can be found in the existence of wild trees along trade routes and population centers near many ancient cities. Almond trees first cultivated in the Mediterranean climate regions of Iran, Spain, Greece, Israel, and Rome. In the 1700’s the almond tree first made its way from Spain to the United States via Franciscan Padres. Almond trees did not have success right away and it was not until 1850 that pioneers in California would pinpoint the ideal growing conditions that would put the almond on its path to becoming the most popularly produced nut in the United States.
Recipes that include Fresh Green Almonds. One is easiest, three is harder.
|The Year in Food||Green Almond Salsa Rustica|
|Life Currents||Green Almond Syrup|
|Cafe Liz||Pasta Salad with Fresh Green Almonds and Mediterranean Herbs|
|Mahanandi||Oil-Free Salad with Green Almonds|
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