Sweeter than Broccoli with a peppery edge. Eat stem and all. Stir fry or blanch in hot water followed by a soak in cold water to retain the colour.
Gailon is best served blanched or stir fried and topped with a mixture of oyster sauce, sugar and fried garlic or shallots.
Rs. 170.00Kirby cucumbers are usually short and always bumpy. Kirbys are nice and crunchy for eating raw, and are eaten with the dark green skin. They are flavourful enough to be perfect for pickling too.
Not Available at present - Rs. 320.00
Much sweeter than the white, the red fleshed fruit is sweet, juicy with a creamy pulp and delicate aroma. Cut in half and scoop out. A real show stopper.
Red fleshed dragon fruit is available from June to October.
Sold in 500g pack.
Rs. 350.00Can contain a mix of Roquette, Caisim, Thai Sweet Basil, Hyacinth Bean, Calendula, Camomille, Marigold Gem and Nasturtium flowers.
Artichoke flesh is nutty, verdant, and a little sweet — with a flavour reminiscent of fresh corn.
You can boil, grill, braise, or stuff and bake artichokes. But my favorite way to cook artichokes, and the easiest way to cook them, is to steam them. The artichokes are done when a knife is inserted into the base and there is no resistance.
Whole steamed artichokes are a finger food. After cooking, You peel off a petal, then scrape off the tender portion at the tip with your teeth. Dip the ends of the leaves in lemon juice and melted butter if desired. The outermost layers tend to be the toughest, and the leaves get softer as you get closer to the center.
Be careful when you reach the purple leaves at the very center — they tend to be prickly, so use a kitchen towel to discard them. When you reach the choke (the fuzzy bit), scrape it off with a spoon or carefully slice it off, and discard. All that’s left now is the heart.
The heart is completely edible and amazingly delicious. The other parts of the artichoke -- the actual leaves, the hairy stuff at the bottom, the stem, etc. - are not eaten. The fuzzy choke is too fibrous to eat in regular artichokes, but edible in baby artichokes.
Artichokes may be eaten cold or hot, but I think they are much better hot. They are served with a dip, either melted butter or mayonnaise.
They can also be barbecued or grilled: cut in half lengthwise, remove the choke, brush with olive oil and grill for 30 minutes, until tender.
A good guide on cleaning and trimming artichokes is at https://www.finecooking.com/article/how-to-clean-and-trim-artichokes-for-recipes
Not Available at present - Rs. 270.00
Washed and ready to dress. The bag contains the lettuces red romaine, lollo rosso and leafy. The bag also has sunflower microgreens, roquette arugula and baby spinach.
For variation, sliced cucumbers, cubed apples or pears or cheese, thinly sliced onions or leeks, or sunflower/melon seeds can be added.
For maximum freshness, keep refrigerated.
Haricots vert are longer and thinner than French bean varieties we grew up with and tend to be more tender and have a more robust flavor.
Stringless and slender green beans are especially tender and have a well developed bean taste. Haricots verts are green beans with a French flair.
Haricots vert are not the same as immature French beans. They have a full green bean flavor early in their development and are tender at a thin size. American green beans, on the other hand, are much thicker.
Snip then ends and blanch in boiling water for 6 minutes, remove and dress with dressing of your choice. Also great as a Chinese stir fry with oyster sauce. Or steam them and top with sea salt or chill the cooked beans and toss them in a salad. You don't need a recipe to deliver an impressive side dish when you use Haricot Vert.
The easiest way to use horseradish is to simply shave off the brown peel and shred or grate some fresh horseradish to serve as a flavoring for hearty soups or stews. Shred as close to serving time as possible, since horseradish turns bitter and discolors within a few hours.
The volatile mustard-like oil in horseradish brings tears to the eyes and heat to the tongue. Horseradish is at its best and most flavorful when freshly grated.
In cooked dishes, horseradish is added at the end of cooking as heat eliminates both the root's aroma and zing.
Rs. 160.00The easiest way to use horseradish is to simply cut off the brown peel and shred or grate some fresh horseradish to serve as a flavoring for hearty soups or stews. Shred as close to serving time as possible, since horseradish turns bitter and discolors within a few hours.
Also known as Rasbhari in India and as Physalis or Inca berries in some countries.
Flavour is pleasant, unique tomato/pineapple like blend. High pectin makes them ideal for a jam.
Everything is a superfood these days but rasbharis are a rich source of anti oxidants, calcium and vitamins . They are juicy and tart and great in salads or on their own .
Indian Gooseberry, Ground Cherry, Ras Bhari, Cape Gooseberry - This fruit has a lot of names.
This underrated fruit is a smooth berry, resembling a miniature spherical yellow tomato. Equipped with their own papery wrappers (or husks), resembling small, straw-colored Japanese lanterns.
It is sweet when ripe, with a characteristic, mildly tart flavor. They taste like sweet melon, tomato, citrus uniqueness. Texturally has skin like a tomato, juicy, with tiny crunchy seeds for texture but not the annoying kind that get stuck in your teeth. The flavor is distinctive, quite sweet and a bit wild. The sweet-tart flavor profile lends itself well to both sweet and savory dishes.
Fruits can be eaten raw, dried like raisins, frozen, or made into salsas, salads, chutneys, ice creams, jams, cooked pies, and desserts. One of the wonderful characteristics of ground cherries is how long they last after harvest if not removed from their paper husk and stored in a mesh bag at 10 centigrade.
Its normally available in India for less than two months of the year, but we're hoping to offer it for eight months of the year from our Ooty farms.
Not Available at present - Rs. 90.00Krachai is not just any rhizome, but a very specific kind with its own distinctive piquant flavor and tangy fragrance that cannot be mistaken with other members of the ginger family to which it belongs. Known also as "lesser ginger", "lesser galangal" and "Chinese key," this root is comprised of a cluster of long, slender, orangish brown fingers joined to an insignificant, knobby ginger-like rhizome. It has an exuberant, aromatic quality. The fingers are cut into fine slivers and tossed along with other fragrant herbs into hot-and-spicy seafood stir-fries, curries and soups.