The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
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|Food Buzz: History of Cauliflower||Listen|
|Food Fable: Cauliflower||Listen|
Karifurore cauliflower consists of a loose head made up of branching, slender stocks with small, clustered flower buds. The elongated stems are smooth, crisp, firm, and vibrant green. At the end of each stalk, there is a small grouping of white florets that have a dry, soft, and textured consistency. Karifurore cauliflower is crunchy, and the green stems contain the majority of flavor over the florets. The stems have a sweet, nutty, grassy, and earthy taste, and when mature, the cauliflower head will open slightly, resembling a bouquet of baby’s breath.
Karifurore cauliflower is available year-round, with a peak season in the late summer through winter.
Karifurore cauliflower is botanically a part of the Brassicaceae family and is a broccoli and cauliflower hybrid. The elongated, flowering heads were created in Japan from a vision for cauliflower with improved flavor and texture. After many years of research and development, Karifurore cauliflower was released where it saw commercial success in Japan for its efficient distribution, zero waste, and lightweight nature. The flower-like bouquet of florets also appealed to chefs for its aesthetically pleasing appearance and became a popular vegetable utilized in Japan’s culinary scene. With its proven success, Karifurore cauliflower was quickly introduced to specialty markets around the world, and the slender florets are also known by many names, including Fioretto, White broccoli, Stick cauliflower, Sweet Sprouting cauliflower, Biancoli, Flowering cauliflower, and Caulini. Karifurore cauliflower is a versatile ingredient, used both raw and cooked, and the florets are primarily used whole to showcase their unusual appearance as an updated, modern take on common cauliflower.
Karifurore cauliflower is an excellent source of vitamin C, which is an antioxidant that can help boost the immune system and protect the body against external aggressors. The florets are also a good source of dietary fiber, vitamin K, and potassium.
Karifurore cauliflower is best suited for both raw and cooked applications such as roasting, sautéing, stir-frying, blanching, and steaming. The raw florets are prized for their flower-like appearance and are primarily served fresh on crudité plates, tossed into salads, or paired with thinly sliced meats. Karifurore cauliflower can also be cooked and retains its crisp consistency and bright green coloring. The florets can be fried into tempura, stir-fried with spices, tossed into soups, curries, and stews, lightly blanched and served with fresh herbs as a side dish, or pickled for extended use. Karifurore cauliflower pairs well with parmesan, mozzarella, lemon juice, red bell peppers, snow peas, mushrooms, asparagus, corn, carrots, pork belly, bacon, seafood, tofu, and sesame. The flowering heads will keep up to one week when stored in the refrigerator.
Five is a favored number deeply embedded into the lifeblood of Japan. There are many theories as to how the number became interwoven into Japanese culture, stemming from Buddhist teachings, elemental theories, to the five senses, but regardless of its origins, five is one of the foundational rules in traditional Japanese cuisine. A well-balanced, aesthetically pleasing meal is said to contain five flavors, appeal to the five senses, and contain five different colors. Of the five senses, Japanese chefs consider sight to be one of the most important, as the visual nature of a dish is seen before the flavors are even experienced. With aesthetics in mind, Karifurore cauliflower has become a favored ingredient among Japanese chefs for its simplistic beauty and resemblance to a flower bouquet. The delicate heads are often separated into small florets and are strategically placed on top of dishes as a sweet, edible garnish. The improved, crisp bunches were designed to inspire chefs to reinvent perceptions surrounding cauliflower.
Karifurore cauliflower was developed by the Tokita Seed Company in Japan and was released to commercial markets in 2012. It took over seven years to develop the hybrid variety, and the cauliflower is mainly produced in the regions of Okinawa and Hokkaido in Japan. Today Karifurore cauliflower has seen commercial success around the world and can be found at farmer’s markets and specialty grocers in Japan, Australia, Europe, the United States, and South Africa.
Recipes that include Karifurore Cauliflower. One is easiest, three is harder.
|The Woks Of Life||Dry Pot Cauliflower|
|Cooking on the Weekends||Lemon Marinated Fioretto Salad|
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