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Ramps
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
Calamondin Limes
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® Lettuces
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Description/Taste
Kamo eggplants are squat and round with flat bottoms, averaging 10 centimeters in diameter, and have a slight tapering towards the calyx. The thin outer skin is purple-black, smooth, and glossy and the calyx is a matching deep purple hue. The inner flesh is dense and cream-colored to a pale green with a few tiny edible seeds. Kamo eggplants have a smooth texture with a mild and sweet taste.
Seasons/Availability
Kamo eggplants are available year-round with peak season in late summer through fall.
Current Facts
Kamo eggplants, botanically classified as Solanum melongena, are a Japanese varietal considered to be one of the most prized ingredients of Kyoto cuisine. Also known as Kamonasu, Kamo eggplants are named after the Kamo river which runs through the center of the city and are known for their smooth texture and rich flavors.
Nutritional Value
Kamo eggplants are an excellent source of dietary fiber and contain some vitamin C, potassium, and manganese.
Applications
Kamo eggplants are best suited for cooked applications such as grilling, boiling, deep-frying, stir-frying, and baking. They can be lightly scored to allow heat to evenly cook the flesh, grilled, and then served with soy sauce. They can also be coated with miso paste and then baked or fried. Kamo eggplants are commonly used in stir-fries and boiled in soups. Kamo eggplants pair well with bean curd, soy sauce, sake, ginger, scallions, and tomatoes. They will keep up to three days when stored in a cool and dry place.
Ethnic/Cultural Info
Kamo eggplant is a kyo-yasai vegetable, which is a traditional and highly valued vegetable of Kyoto. There are forty-one varieties of kyo-yasai, and all are protected by law and have been grown in Kyoto for hundreds of years. Kamo eggplant is a summer vegetable and is often used in soup broths and also deep fried as a side dish at both high-end restaurants and local dining spots in Kyoto.
Geography/History
Kamo eggplants originated in Japan and are traditionally grown in Kamigamo in the northern region of Kyoto, Japan. Today Kamo eggplants are mainly found at farmers markets in Japan, but they can also be found on select online seed catalogs and specialty grocers in the United States, Europe, and Asia.
Recipe Ideas
Recipes that include Kamo Eggplant. One
is
easiest, three is harder.Recently Shared
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Specialty Produce
SpecialtyProduce
Near San Diego, California, United States1929 Hancock street San Diego CA 92110 619-295-3172 About 32 days ago, 6/27/21 Sharer's comments : Kano eggplant from flora Bella organics 
Santa Monica Farmers Market
Flora Bella Farms
Near Santa Monica, California, United StatesAbout 36 days ago, 6/23/21 |
