For being just one plant, the Brussels Sprout plant sure has a lot of uses. The sprouts – in red or green – grow in a range of sizes from the top to the bottom of the stalk, allowing us to deliver a consistent size to meet chefs’ exacting specifications. The leaves offer multiple culinary possibilities as well, whether they’re torn into a salad for a cruciferous kick or used as an edible serving ladle. Even the stalk has gastronomic and ornamental applications. With sprouts, leaves and roots included, the components can be separated for multiple dishes or used whole to add dramatic flair.
"Pickling is a great traditional preservation technique and it’s the perfect way to store & enjoy these beautiful veggies all year round. At The Greenhouse Tavern & Noodlecat, we follow a simple sugar/salt/vinegar preparation. You can experiment with the ratios to find what flavor profile you like best. We use our Tavern Vinegar Co. vinegars to add that extra punch of flavor.”
Chef Jonathon Sawyer
If the start of fall has you dreaming of retreating to a tropical beach destination, let Sea Cress, Sea Spears and Sea Samphire take your taste buds on a vacation. Each juicy, crunchy bite brings a tidal wave of salty succulence. With a flavor reminiscent of the sea glowing under the sun’s rays, it’s appropriate that these items can stand up to the heat of the kitchen.
We have always considered ourselves an international farm of sorts. We have team members from all over the world - Hungary, Moldova, Russia, Bhutan, Brazil, France, Mexico, etc. - who bring diversity and a depth of knowledge of ingredients to the farm. Each remembers amazing ingredients from their own family’s garden, so they’re always suggesting interesting flavors and varieties of greens and veggies. We’re excited to present a new variety…well, one that’s new to us although it’s very old…Purple Velour!
Look how a few embellishments to a blank white canvas can excite the palate! Fusing flavors from around the world can make a dish more exciting and delicious. That’s what diners these days are in search of, after all.
What dishes have you created that fuse flavors from Asia or/and the Mediterranean with other culinary traditions? Snap an image in the kitchen and send it to firstname.lastname@example.org or post it to our Facebook page. We’d love to see and share what you’re up to!
You’d never mistake Lake Erie for the Mediterranean Sea, but we grow many of the ingredients that make Mediterranean cuisine so distinctive and craveable right here in Ohio! We love a cooking style that places such emphasis on vegetables. Plus, we harvest them the day your order ships, because freshness is essential to authentically capturing the essence of the region.
As chefs increasingly impart a piece of their heritage into their cooking, regional and fusion cuisines are exploding in availability and popularity. America is, after all, a melting pot of flavors from around the world. We continually expand our offerings to complement traditional cuisines from other countries and the benefit for a chef is more variety and flavors to choose.