The Bitter melon is long and slender, similar to the shape of a standard cucumber with a rough, warty edible skin and off-white translucent crisp and bitter flesh bearing flat white bitter seeds.
Kintoki Ninjin Carrots
The length of Kintoki Ninjin is about 12 inches (30cm) long with a pointy tip. The color of Kintoki Ninjin is bright red with slashing white cuts down the length of the root. As the winter weather becomes colder the red color…
Inventory, lb : 0
This item was last sold on : 02/20/13
|Weiser Family Farms||Homepage|
Crosnes are available in the late fall.
The Crosne, pronounced "crone", is an Asian member of the mint family, Labiatae, know for its edible and unusual-shaped tubers. Described as looking like a string of mutant, spiral pearls. Usually about two inches or more in length and about one-half inch in diameter, Crosnes have a crunchy texture and earthy flavor. Similar to a Jerusalem artichoke in taste, Crosne offers a vague, nutty sweetness reminiscent of jicama. The plant's hairy felt-like leaves and square stems resemble those of the mint family.
Never peel, simply scrub clean. Do not expose to light as the tubers will darken and lose flavor. Saute crosnes briefly in butter and garlic for a side dish. Boil apple cider vinegar, sugar, cinnamon and fennel seeds then pour cleaned crosnes and refrigerate to store until pickled. Cook crosnes with stock and diced potatoes until tender, then blend and finish soup with cream and cognac. Saute crosnes with sliced sunchokes and diced Italian peppers until tender, then toss with fresh rigatoni pasta and cheese. To store, refrigerate in a plastic bag up to one week.
Native to Japan and China, Crosne was introduced into Europe in the 1880s. The edible vegetable was so named because it was first cultivated in France near Crosne, the home town of Monsieur Pailleux of Crosnes, the individual credited for being the first to take the vegetable to Europe. Also called Chinese artichoke, Japanese artichoke, knot root and chorogi, Crosne has recently been experiencing a renaissance in the United States as a sought-after item in the restaurant world. The bushy, dark green plant is a hardy, tuberous-rooted perennial and forms numerous fibrous roots that have attached spiral pearly-white tubers.
Extremely labor-intensive, harvesting Crosne takes hours of hands-on cleaning and preparation for only a few pounds of Crosne. When the plants begin a dormant stage, edible Crosne tubers develop.
Recipes that include Crosne. One is easiest, three is harder.
|Dejamo's Distracted||Rigatoni with Sunchokes, Italian Peppers, and Crosnes|
|Stone Circles||Pickled Crosnes|
|San Diego Foodstuff||Marinated Crosne, Carrot and Cherry Tomato Salad with Dill|