Holiday Veggie Spotlight
Have you started thinking about the Holiday Season yet? Whether you’re the one hosting and cooking up a storm, the guest with hollow legs at the buffet line, or someone who wishes to simply have peace and quiet, November is the month we all start to think about comfort foods. Regardless of how you spend the season, we hope the below items will add to your table. Do not hesitate to peruse our website for a bounty of produce ingredients, gifts, and recipes. Our ‘live’ Customer Service Department is also available via email or phone to answer questions you may have regarding ingredients or recipes. We are here to help!
Organic Brussels Sprouts
What is a holiday table without Brussels sprouts? Like ‘em or leave ‘em, the table is generally incomplete without them. A member of the cabbage or cruciferous family, these little cabbages (‘choux’ in French) can be quite tasty and versatile. They may be steamed, roasted, microwaved, boiled, braised, even fried (if sliced thin)! New to one’s palate, they may seem bitter, but a simple pat of butter and pinch of salt will highlight their nuttiness. Believe it or not, a shake of vinegar can also offset that bite. For a holiday dish, trim and wash Brussels, run through a slicer and sauté with a bit of olive oil and cipolline onion, then dress them up with syrupy fig or date balsamic, roasted nuts and cranberries. You’ll have converts! Alternatively, wash, trim, and halve Brussels and add to other root veggies for a very simple yet colorful roasted or steamed side dish. Pickled, they’re a great addition to crudité.
Select Organic Brussels Sprouts that are heavy for their size, firm, and free of dark spots or signs of spoilage.
Store unwashed in a plastic bag, refrigerated for up to five days. Wash and trim root end before preparation. Product of Mexico or the USA, depending on availability.
Brussels Sprouts Stalks
More often than not, we see our vegetables and fruits harvested and void of any evidence of how the produce is grown: on a vine, branch, in the ground, on stalks, etc. this is generally because the missing parts are either inedible, attract or retain too much dirt or can harbor pests, or simply make it difficult to pack. Melissa’s Brussels Sprout Stalks are fun and a bit educational, as one can see they grow on a long stalk. Due to space constraints, the big ball of leaves at the top resembling a giant Brussels sprout has been cut off to accommodate the shipping box.
On-the-stalk Brussels may be gently broken off or pared with the tip of a paring knife, then halved and rinsed before use. On the stalk, you’ll have a variety of sizes from large to small, so we suggest removing and preparing those of equal size first or cutting all of them into halves or quarters to be of similar size and density for even cooking.
Organic Baby Sweet Potatoes
Did you know sweet potatoes are NOT yams, and yams are not sweet potatoes? It’s been a topic of confusion since the Transatlantic Slave Trade in the 16th century. Because consumers use both words interchangeably, the US Department of Agriculture requires the label ‘yam’ to be accompanied by ‘sweet potato’ and vice-versa. Yams are indigenous to regions where enslaved people were from, and the sweet potato, indigenous to the Southern region of the United States, was the closest root vegetable that somewhat resembled the yam. Yams are from the lily family and can be over one foot in length and weigh several pounds. Sweet potatoes, on the other hand, are from the morning glory family and usually grow no longer than one foot in length.
Melissa’s Organic Sweet Potatoes, large or baby size, are available in various varieties from traditional orange flesh Garnet, Jewel, and Beauregard to purple Charleston and cream-fleshed red-skinned Murasaki.
Select sweet potatoes heavy for their size, firm to touch, and free of soft spots, bruises, and eyes. Store them unwashed in a cool, dark area up to seven days. Wash before preparation. Do not refrigerate. Sweet potatoes may be cooked in their edible skins or peeled beforehand. Try them steamed, roasted, baked, or fried. Sometimes, this root veg is so sweet that no added syrup or brown sugar is needed, but butter is always welcome! Available year-round. Product of USA, California grown.
Organic Red Potatoes
Melissa’s Organic Red Potatoes fit the bill for just about any side or main dish. Leave on the skins for added nutrients, color, texture, and flavor. Potatoes are naturally low in fat and sodium (unless you add the sour cream, butter, and cheese), and are a nutritional source of vitamin C, fiber, and potassium. Simply give the potatoes a good scrub and rinse in cold water before cooking.
Select potatoes that are firm, with no signs of sprouts or greening. Store them in a cool area at room temperature and away from onions. Do not refrigerate raw potatoes, as this will hasten sugar production in the vegetable. Available year-round. Grown in the USA.
Specialty Onions & Garlic
These kitchen pantry staples are often incorporated into dishes throughout the year, but their peak season of availability is generally mid-October through the Fall months. Once all the crops have been harvested, they are placed into cellar storage to hopefully last until the next harvest, just as Granny did so long ago.
Select cured alliums that are firm with shiny peels, no softness at the stem or neck, or signs of spoil, sprouting, or mold. Store whole, uncut alliums at room temperature with good ventilation, up to one month. These alliums are best trimmed using a small paring knife for less wasted product. Washed and peeled or partially used alliums may be placed in a tight-fitting jar with a lid or container and used within the week. If pre-cut, use within two days. Freezing is not recommended unless part of a prepared soup, stew, or casserole.
Shallots: Milder in flavor than onions, this member of the allium family can be used as its substitute. Because of their smaller size, shallots have less waste when recipes call for smaller amounts in sauces and dips. You’ll also find they have less juice in them with a mildly sweet onion flavor. No crying with this allium! Shallots can be a crisp-fried garnish, add flavor and texture in sandwich meat and egg salads, or an addition to stuffings or casseroles. Available conventional or organic. Product of USA or Netherlands.
Cipolline Onions: A sweet, flavorful, small, flat Italian onion often seen roasted or sweet pickled. This allium has meaty layers, but there are few per allium—well worth the bit of time to trim and peel, your guests will think you are a gourmand! A great addition to grazing boards when par-cooked. Roast them with veggies, braise in wine for a different boeuf bourguignon, as a side for meats or added to any dish or meat salad needing a touch of sweet for balance. Available year-round, depending upon harvest. Product of USA
Pearl and Boiler Onions: Creamed pearl onions are traditionally served during the holiday season but are also classic with peas throughout the year or found as a pickled garnish in a cocktail. Melissa’s Pearl and Boiler Onions are available in attractive gold, purple/red, and white. Boilers are grown-up pearl onions and often used in the fall months for stews or halved and roasted. Spring and summer boilers are par-cooked and skewered for kabobs and other grilled dishes. Available year-round. Product of USA.
Garlic and Elephant Garlic: Two more allium varieties with a different profile than onions, garlic and elephant garlic provide a punch of flavor and aroma depending on when they are added to a dish. Garlic can be more pronounced in flavor, aroma, and texture if added at the end of preparation and have increased nutrient bioavailability because allium nutrients are affected by heat. If added early, garlic will have a mild or undetectable aroma and flavor when ready to serve. Elephant garlic, on the other hand, is not actually garlic, but a member of the leek allium with a garlicky profile. For health benefits, garlic and elephant garlic should be washed and chopped or minced, then set to rest for about ten minutes before adding to a dish. The delay helps activate the nutrient bioavailability. Both garlic and elephant garlic have low pH, so if you plan to cook and store it as a prepared ingredient for future dishes, store it submerged in oil in a glass jar with a tightly fitted lid. The oil will also infuse the garlic flavor, so don’t let the oil go to waste!
Garlic bulb as well as peeled garlic is available conventional or organic. Elephant garlic is only available in conventional form. Organic garlic is product of USA, Argentina, or Mexico. Conventional garlic is a product of the USA. Elephant garlic is product of USA.
Baby Potatoes
Potatoes, kartoffle, papas, pomme de terre, krumpli, no matter how you say it, they are a year-round staple in most diets, and especially in America, the ‘meat and potatoes’ country! Melissa’s signature baby potatoes are grown in Idaho, the potato capital of the United States, in an area known as Magic Valley in Southern Idaho where volcanic ash is the medium. Volcanic ash, as opposed to standard rocky soil, creates not only flavor, but allows the skin to be thin and tender and creates a potato with little to no divots.
All of Melissa’s baby potatoes have thin, edible skin and are simple to prepare in the same manner as larger potatoes; they just cook faster! Besides, they’re cute and an easy way to practice portion control. Store them on your counter or pantry in a cool, ventilated spot. Do not refrigerate unless they have been cooked. Refrigeration hastens sugar development in potatoes. Freezing cooked potatoes is not recommended for taste or texture unless cooked and included in a soup or stew. (They can break down and become mushy.) Always wash your fruits and vegetables! Even though Melissa’s baby potatoes are reasonably clean, you still need to give them a good rinse before preparation. Smaller potatoes are kid-friendly finger foods, easier to portion, and quicker to cook. All are grown in the USA. Idaho, of course!
Dutch and Fingerlings: Go ‘Dutch’ baby! Melissa’s Dutch potatoes are a staff favorite for their ease of use and flavor. Dutch Yellow® and Dutch Red® potatoes have cream flesh and thin, edible yellow or red skin. Dutch Blue® potatoes have a deep indigo flesh that holds color when cooked.
Red, White & Blue Medley: Not only patriotic, especially in an election year, this trio makes a striking presentation for potato salad, grazing boards, and gratins.
Pee Wee Dutch Potatoes: No larger than ½ inch diameter, Pee Wee Dutch are tiny, little potatoes. They are fun on toothpicks, easy finger food, and SUPER easy to cook! Because they are so small there is no need to cut them. Available in Dutch Yellow®, or as a medley of all three sisters.
Fingerling Medley: A nice mix of ‘finger’ potatoes, children and big kids will enjoy not only for flavor, but because they look like ‘fingers’! Medley may include the following varieties for flavor, color, texture: Russian Banana, French Fingerling, Ruby Crescent, and Purple Peruvian. Simply wash and prepare as any potato, but we suggest halving lengthwise, or cutting into rounds of the same thickness for more even cooking. Very tasty halved lengthwise, roasted, and topped with your favorite sprinkle of cheese or dip.
Celery Root
Also known as celeriac or knob celery, this root veggie is very popular in European countries. A member of the celery family, this root is ugly and knobby, but has big celery flavor. Often roasted, mashed, or classically creamed as a soup, it may also be served raw, though it does not have a crunchy texture. It’s tasty combined with potatoes for latkes, gratins, or mashed as well as grated raw and added to salads and slaws.
Select a firm celery root with no soft spots and as few inedible winding roots and crevices as possible. Store refrigerated in a plastic bag for up to 7-10 days. Prepare the root by scrubbing well, cutting off the top stems if attached (save for eating or cooking like regular celery), pat dry and peel or pare off the rugged skin. Have a bowl of lemon or vinegar water ready to soak the cut veggies and prevent discoloration. Alternatively, if serving raw, toss in a vinegar-based dressing or a good squeeze of lemon. Available year-round, but popular during fall and holiday months. Product of USA or Holland.
Baby Broccoli
Tender and much less scary than standard broccoli, baby broccoli is actually a cross of broccoli and Gai Lan, a Chinese broccoli variety. Melissa’s baby broccoli has a tender stalk and clusters of florets at the top. The flavor is lightly sweet and less bitter than standard broccoli with more tender stalks. Simple to use, and easier to clean with a good swish in water, this crucifer can be consumed raw, steamed, roasted, sautéed, dipped in tempura batter and deep fried. It pairs well with just about any other vegetable, can be served on a crudité platter, steamed and cut into pieces and added to flavored rice or grains, or add to hot pasta with sauce or as a pasta salad. Available year-round. Product of USA, California grown.
Cardoni/Cardoon
It’s Italian! Actually, Sardinian, Sicilian, and South Mediterranean coastal regions of Algeria and Tunisia. Cardoni is a member of the artichoke family but resembles a hefty head of celery. Cardoni is a very seasonal vegetable, only available during the Holidays and sometimes Easter. Yes, it does taste of artichoke hearts and yes, it does require about as much work, but definitely well worth it. Its fleshy ribs have small fuzzy thorns, so best to remove them by using a potato peeler. Then cut into 1-2inch pieces and bread and fry or bake them and serve with pasta sauce, or cook them and add to a bit of tomato sauce and pasta. Mangia!
Select cardoni with firm, medium-sized stalks and no wilt or brown spots. Avoid large stalks as they may be woody and flavorless. If leafy edges are present, remove with a peeler along with the thick stringy fibers on the ribs. Transfer to a bowl of lemon water to retard browning. Pat dry and proceed with your recipe. Raw, unwashed cardoni may be kept wrapped in paper towels and plastic bag, refrigerated, for up to one week. Once cooked, consume within one week. This vegetable does not freeze well. Available November/December and sometimes Easter. Product of USA, California grown.
Sunflower Chokes
Also known as sunchokes or Jerusalem artichoke, this root vegetable has recently become popular for its digestive inulin and low glycemic, low carbohydrate benefits. It is a member of the sunflower family, but the stem and blooms appear more weed-like than flowery. Grown for the edible root only, it is native to North America. Sunflower chokes can be crunchy and nutty, yet slightly sweet in flavor when consumed raw, potato-like when cooked, and silky smooth when puréed.
Try them well scrubbed and tossed in lemon water, then sliced into stick or rounds, or slice very thin on a mandolin and deep fry or oven bake as chips. Steam and purée or mash as a side, or go full bore and purée with vegetable stock and a bit of cream for a silky, comforting soup! Select sunchokes that appear dry, not waterlogged, and are firm with no sprouts or blotches. Some varieties may be nobbier than others, which would require a bit more peeling, though well-washed skin is edible. Store in a plastic bag in the refrigerator for up to one week. Once cooked, refrigerate up to four days. Do not freeze as the water content will make them mushy once thawed. Available October through July. Product of USA.
What is a holiday table without Brussels sprouts? Like ‘em or leave ‘em, the table is generally incomplete without them. A member of the cabbage or cruciferous family, these little cabbages (‘choux’ in French) can be quite tasty and versatile. They may be steamed, roasted, microwaved, boiled, braised, even fried (if sliced thin)! New to one’s palate, they may seem bitter, but a simple pat of butter and pinch of salt will highlight their nuttiness. Believe it or not, a shake of vinegar can also offset that bite. For a holiday dish, trim and wash Brussels, run through a slicer and sauté with a bit of olive oil and cipolline onion, then dress them up with syrupy fig or date balsamic, roasted nuts and cranberries. You’ll have converts! Alternatively, wash, trim, and halve Brussels and add to other root veggies for a very simple yet colorful roasted or steamed side dish. Pickled, they’re a great addition to crudité.
Select Organic Brussels Sprouts that are heavy for their size, firm, and free of dark spots or signs of spoilage.
Store unwashed in a plastic bag, refrigerated for up to five days. Wash and trim root end before preparation. Product of Mexico or the USA, depending on availability.
More often than not, we see our vegetables and fruits harvested and void of any evidence of how the produce is grown: on a vine, branch, in the ground, on stalks, etc. this is generally because the missing parts are either inedible, attract or retain too much dirt or can harbor pests, or simply make it difficult to pack. Melissa’s Brussels Sprout Stalks are fun and a bit educational, as one can see they grow on a long stalk. Due to space constraints, the big ball of leaves at the top resembling a giant Brussels sprout has been cut off to accommodate the shipping box.
On-the-stalk Brussels may be gently broken off or pared with the tip of a paring knife, then halved and rinsed before use. On the stalk, you’ll have a variety of sizes from large to small, so we suggest removing and preparing those of equal size first or cutting all of them into halves or quarters to be of similar size and density for even cooking.
Did you know sweet potatoes are NOT yams, and yams are not sweet potatoes? It’s been a topic of confusion since the Transatlantic Slave Trade in the 16th century. Because consumers use both words interchangeably, the US Department of Agriculture requires the label ‘yam’ to be accompanied by ‘sweet potato’ and vice-versa. Yams are indigenous to regions where enslaved people were from, and the sweet potato, indigenous to the Southern region of the United States, was the closest root vegetable that somewhat resembled the yam. Yams are from the lily family and can be over one foot in length and weigh several pounds. Sweet potatoes, on the other hand, are from the morning glory family and usually grow no longer than one foot in length.
Melissa’s Organic Sweet Potatoes, large or baby size, are available in various varieties from traditional orange flesh Garnet, Jewel, and Beauregard to purple Charleston and cream-fleshed red-skinned Murasaki.
Select sweet potatoes heavy for their size, firm to touch, and free of soft spots, bruises, and eyes. Store them unwashed in a cool, dark area up to seven days. Wash before preparation. Do not refrigerate. Sweet potatoes may be cooked in their edible skins or peeled beforehand. Try them steamed, roasted, baked, or fried. Sometimes, this root veg is so sweet that no added syrup or brown sugar is needed, but butter is always welcome! Available year-round. Product of USA, California grown.
Melissa’s Organic Red Potatoes fit the bill for just about any side or main dish. Leave on the skins for added nutrients, color, texture, and flavor. Potatoes are naturally low in fat and sodium (unless you add the sour cream, butter, and cheese), and are a nutritional source of vitamin C, fiber, and potassium. Simply give the potatoes a good scrub and rinse in cold water before cooking.
Select potatoes that are firm, with no signs of sprouts or greening. Store them in a cool area at room temperature and away from onions. Do not refrigerate raw potatoes, as this will hasten sugar production in the vegetable. Available year-round. Grown in the USA.
These kitchen pantry staples are often incorporated into dishes throughout the year, but their peak season of availability is generally mid-October through the Fall months. Once all the crops have been harvested, they are placed into cellar storage to hopefully last until the next harvest, just as Granny did so long ago.
Select cured alliums that are firm with shiny peels, no softness at the stem or neck, or signs of spoil, sprouting, or mold. Store whole, uncut alliums at room temperature with good ventilation, up to one month. These alliums are best trimmed using a small paring knife for less wasted product. Washed and peeled or partially used alliums may be placed in a tight-fitting jar with a lid or container and used within the week. If pre-cut, use within two days. Freezing is not recommended unless part of a prepared soup, stew, or casserole.
Shallots: Milder in flavor than onions, this member of the allium family can be used as its substitute. Because of their smaller size, shallots have less waste when recipes call for smaller amounts in sauces and dips. You’ll also find they have less juice in them with a mildly sweet onion flavor. No crying with this allium! Shallots can be a crisp-fried garnish, add flavor and texture in sandwich meat and egg salads, or an addition to stuffings or casseroles. Available conventional or organic. Product of USA or Netherlands.
Cipolline Onions: A sweet, flavorful, small, flat Italian onion often seen roasted or sweet pickled. This allium has meaty layers, but there are few per allium—well worth the bit of time to trim and peel, your guests will think you are a gourmand! A great addition to grazing boards when par-cooked. Roast them with veggies, braise in wine for a different boeuf bourguignon, as a side for meats or added to any dish or meat salad needing a touch of sweet for balance. Available year-round, depending upon harvest. Product of USA
Pearl and Boiler Onions: Creamed pearl onions are traditionally served during the holiday season but are also classic with peas throughout the year or found as a pickled garnish in a cocktail. Melissa’s Pearl and Boiler Onions are available in attractive gold, purple/red, and white. Boilers are grown-up pearl onions and often used in the fall months for stews or halved and roasted. Spring and summer boilers are par-cooked and skewered for kabobs and other grilled dishes. Available year-round. Product of USA.
Garlic and Elephant Garlic: Two more allium varieties with a different profile than onions, garlic and elephant garlic provide a punch of flavor and aroma depending on when they are added to a dish. Garlic can be more pronounced in flavor, aroma, and texture if added at the end of preparation and have increased nutrient bioavailability because allium nutrients are affected by heat. If added early, garlic will have a mild or undetectable aroma and flavor when ready to serve. Elephant garlic, on the other hand, is not actually garlic, but a member of the leek allium with a garlicky profile. For health benefits, garlic and elephant garlic should be washed and chopped or minced, then set to rest for about ten minutes before adding to a dish. The delay helps activate the nutrient bioavailability. Both garlic and elephant garlic have low pH, so if you plan to cook and store it as a prepared ingredient for future dishes, store it submerged in oil in a glass jar with a tightly fitted lid. The oil will also infuse the garlic flavor, so don’t let the oil go to waste!
Garlic bulb as well as peeled garlic is available conventional or organic. Elephant garlic is only available in conventional form. Organic garlic is product of USA, Argentina, or Mexico. Conventional garlic is a product of the USA. Elephant garlic is product of USA.
Potatoes, kartoffle, papas, pomme de terre, krumpli, no matter how you say it, they are a year-round staple in most diets, and especially in America, the ‘meat and potatoes’ country! Melissa’s signature baby potatoes are grown in Idaho, the potato capital of the United States, in an area known as Magic Valley in Southern Idaho where volcanic ash is the medium. Volcanic ash, as opposed to standard rocky soil, creates not only flavor, but allows the skin to be thin and tender and creates a potato with little to no divots.
All of Melissa’s baby potatoes have thin, edible skin and are simple to prepare in the same manner as larger potatoes; they just cook faster! Besides, they’re cute and an easy way to practice portion control. Store them on your counter or pantry in a cool, ventilated spot. Do not refrigerate unless they have been cooked. Refrigeration hastens sugar development in potatoes. Freezing cooked potatoes is not recommended for taste or texture unless cooked and included in a soup or stew. (They can break down and become mushy.) Always wash your fruits and vegetables! Even though Melissa’s baby potatoes are reasonably clean, you still need to give them a good rinse before preparation. Smaller potatoes are kid-friendly finger foods, easier to portion, and quicker to cook. All are grown in the USA. Idaho, of course!
Dutch and Fingerlings: Go ‘Dutch’ baby! Melissa’s Dutch potatoes are a staff favorite for their ease of use and flavor. Dutch Yellow® and Dutch Red® potatoes have cream flesh and thin, edible yellow or red skin. Dutch Blue® potatoes have a deep indigo flesh that holds color when cooked.
Red, White & Blue Medley: Not only patriotic, especially in an election year, this trio makes a striking presentation for potato salad, grazing boards, and gratins.
Pee Wee Dutch Potatoes: No larger than ½ inch diameter, Pee Wee Dutch are tiny, little potatoes. They are fun on toothpicks, easy finger food, and SUPER easy to cook! Because they are so small there is no need to cut them. Available in Dutch Yellow®, or as a medley of all three sisters.
Fingerling Medley: A nice mix of ‘finger’ potatoes, children and big kids will enjoy not only for flavor, but because they look like ‘fingers’! Medley may include the following varieties for flavor, color, texture: Russian Banana, French Fingerling, Ruby Crescent, and Purple Peruvian. Simply wash and prepare as any potato, but we suggest halving lengthwise, or cutting into rounds of the same thickness for more even cooking. Very tasty halved lengthwise, roasted, and topped with your favorite sprinkle of cheese or dip.
Also known as celeriac or knob celery, this root veggie is very popular in European countries. A member of the celery family, this root is ugly and knobby, but has big celery flavor. Often roasted, mashed, or classically creamed as a soup, it may also be served raw, though it does not have a crunchy texture. It’s tasty combined with potatoes for latkes, gratins, or mashed as well as grated raw and added to salads and slaws.
Select a firm celery root with no soft spots and as few inedible winding roots and crevices as possible. Store refrigerated in a plastic bag for up to 7-10 days. Prepare the root by scrubbing well, cutting off the top stems if attached (save for eating or cooking like regular celery), pat dry and peel or pare off the rugged skin. Have a bowl of lemon or vinegar water ready to soak the cut veggies and prevent discoloration. Alternatively, if serving raw, toss in a vinegar-based dressing or a good squeeze of lemon. Available year-round, but popular during fall and holiday months. Product of USA or Holland.
Tender and much less scary than standard broccoli, baby broccoli is actually a cross of broccoli and Gai Lan, a Chinese broccoli variety. Melissa’s baby broccoli has a tender stalk and clusters of florets at the top. The flavor is lightly sweet and less bitter than standard broccoli with more tender stalks. Simple to use, and easier to clean with a good swish in water, this crucifer can be consumed raw, steamed, roasted, sautéed, dipped in tempura batter and deep fried. It pairs well with just about any other vegetable, can be served on a crudité platter, steamed and cut into pieces and added to flavored rice or grains, or add to hot pasta with sauce or as a pasta salad. Available year-round. Product of USA, California grown.
It’s Italian! Actually, Sardinian, Sicilian, and South Mediterranean coastal regions of Algeria and Tunisia. Cardoni is a member of the artichoke family but resembles a hefty head of celery. Cardoni is a very seasonal vegetable, only available during the Holidays and sometimes Easter. Yes, it does taste of artichoke hearts and yes, it does require about as much work, but definitely well worth it. Its fleshy ribs have small fuzzy thorns, so best to remove them by using a potato peeler. Then cut into 1-2inch pieces and bread and fry or bake them and serve with pasta sauce, or cook them and add to a bit of tomato sauce and pasta. Mangia!
Select cardoni with firm, medium-sized stalks and no wilt or brown spots. Avoid large stalks as they may be woody and flavorless. If leafy edges are present, remove with a peeler along with the thick stringy fibers on the ribs. Transfer to a bowl of lemon water to retard browning. Pat dry and proceed with your recipe. Raw, unwashed cardoni may be kept wrapped in paper towels and plastic bag, refrigerated, for up to one week. Once cooked, consume within one week. This vegetable does not freeze well. Available November/December and sometimes Easter. Product of USA, California grown.
Also known as sunchokes or Jerusalem artichoke, this root vegetable has recently become popular for its digestive inulin and low glycemic, low carbohydrate benefits. It is a member of the sunflower family, but the stem and blooms appear more weed-like than flowery. Grown for the edible root only, it is native to North America. Sunflower chokes can be crunchy and nutty, yet slightly sweet in flavor when consumed raw, potato-like when cooked, and silky smooth when puréed.
Try them well scrubbed and tossed in lemon water, then sliced into stick or rounds, or slice very thin on a mandolin and deep fry or oven bake as chips. Steam and purée or mash as a side, or go full bore and purée with vegetable stock and a bit of cream for a silky, comforting soup! Select sunchokes that appear dry, not waterlogged, and are firm with no sprouts or blotches. Some varieties may be nobbier than others, which would require a bit more peeling, though well-washed skin is edible. Store in a plastic bag in the refrigerator for up to one week. Once cooked, refrigerate up to four days. Do not freeze as the water content will make them mushy once thawed. Available October through July. Product of USA.
