Mangoes that are mature have a flavor that is similar to a mixture of a peach and a pineapple with a light citrus undertone. Ripe mangoes are often substituted for peaches in many recipes.
Cantaloupe is round and often ribless with a distinctly netted skin. A number of hybrid varieties combine the characteristics of cantaloupe and muskmelon, which causes some confusion when it come to classifying them. Cantaloupes have salmon-colored or orange-yellow flesh, and are often named after the place where they are cultivated.
Honeydew melons are characterized by a large, round shape and smooth, creamy yellow rind. Their flesh is light green, juicy, and sweet. The honeydew is a smooth-skinned variety which changes from pale green to creamy yellow color as it ripens. Honeydews usually weigh between three and seven pounds.
AKA: Agaricus Bisporus. Two brown colored strains developed from the common white mushroom; the Portabella and the Crimini. They are the same mushroom, the only difference is the stage to which they are allow to grow. Crimini are picked very young with closed gills, and Portobello are harvested later with full open caps. The naturally…
Enoki mushrooms are underrated in our book. Their long graceful stems tops with plump tiny caps are great for garnishing salads or soups just before serving. Cultivated in cylindrical or bottle shaped vessels, encouraging their long slender shape.
Also known as Beech or Clamshell Mushrooms, these umami rich mushrooms retain their shape during cooking as well as their crunch. They tend to have a slight shellfish taste and some say, a sweetly nutty finish. Shemiji mushrooms are a group of common Japanese mushrooms, much like the brown and white Agaricus (white mushroom and…
OysterÍs name refers to the broad oyster shaped caps. Used in soups, stir frys and saut_s, these mushrooms lend a mild woodsy flavor to dishes. The taste of all oyster mushrooms is fairly mild compared to many of the wild species and the shiitake. It is a versatile mushroom and can be used in a…
AKA: Agaricus Bisporus. Two brown colored strains developed from the common white mushroom; the Portabella and the Crimini. They are the same mushroom, the only difference is the stage to which they are allow to grow. Similar in appearance to Agaricus. Naturally dark cap ranges in color from light tan to brown. Flavor is deeper,…
Their meaty umami flavor is generally used in stir-frys and saut_s. The stems are usually not used as they take on a very rubbery texture.
AKA: Agaricus Bisporus. The common white mushroom has a classic mushroom like appearance, with a short thick stalk and a white cap. The mushroom is gilled beneath the smooth cap, and a small ring of flesh surrounds the stem where it meets the cap. When young, this ring of flesh forms a veil over the…
A traditional food plant in Africa, this little-known vegetable has potential to improve nutrition, boost food security, foster rural development and support sustainable land care. Scientific Name: Abelmoschus esculentus
Green Onions can be any variety of onion harvested before they bulb. Also called spring onions, stone leeks & scallions, these popular immature onions have small bulbs & long green stalks. Mild in taste, they offer a definite onion flavor. Scallions are actually considered to be even younger than a green onion having no bulb…
Member of the green onion and shallot family. Characterized by a long thick stem and large, drooping tops that range in color from green to blue-green. Some specific varieties are shorter and thicker with more erect green tops. Leeks exhibit a mild onion-like flavor. Leeks have a subtle and delicate flavor that is milder and…
Red Onions are a favorite for adding color and flavor when used raw. They don’t have the same intense bite as a white or yellow onion, their slightly milder taste is best suited for raw applications such as salads, sandwiches or hamburgers. They are also great for pickling or saut_ing. Onions (dry) are typically divided…
The Shallot is a hardy, bulbous perennial that is closely related to onion and garlic. The Shallot leaves are short, small, cylindrical, and hollow. The flowers are lavender or red, in a compact umbel. The bulbs are small, elongated, and angular and develop in clusters on a common base, much like the garlic plant. Shallots…
Any chef will tell you, if they don’t have onions on hand, they pretty much can’t cook anything. While we do know that is an exaggeration, onions are a kitchen essential. They are used as a base for everything; soups, stocks, saut_s or just caramelized and added to dishes. Onions can be used raw, or…
Any chef will tell you, if they don’t have onions on hand, they pretty much can’t cook anything. While we do know that is an exaggeration, onions are a kitchen essential. They are used as a base for everything; soups, stocks, saut_s or just caramelized and added to dishes. Onions can be used raw, or…
Sliced into a variety of shapes, the papaya can be cut and prepared ahead of serving time. It doesnÍt darken or discolor when exposed to air. Papayas can be served fresh, baked, stewed, saut_ed, barbecued or used as a garnish. Cook papaya chunks in meat, seafood and poultry dishes. Papayas contain the enzyme papain, which…
There are two main families of pears: European and Asian. European is the most common and what we think of when referring to a pear with their elongated neck and a rounded bulbous bell shape on the bottom half (pyriform). Asian pears, on the other hand, look more like apples and are sometimes sold as…
English Pea, garden pea, green pea. Whatever you like to call them, there is evidence that they were cultivated as long ago as 5,700 B.C. They are descended from the wild form, which is indigenous to the Eastern Mediterranean and to the Middle East. Only about 5 percent of the pea crop reaches the fresh…