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WHAT'S IN THE HARVEST
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What's
in your bag ?
A bag of Fresh Field Salad Greens includes various types of regular leaf size lettuce and selected specialty greens and/or any substitutes. Great for chef's salad, garden salad, garnishing and even gourmet sandwiches.
Now available in selected supermarkets. |
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What's
in your bag
?
A
bag of Fresh Field Arugula Salad contains about 50%
arugula and the rest are red leaf lettuce. Now available in selected supermarkets.
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What's
in your
bag ?
A bag of Fresh Field Euro Style contains several types and varieties of lettuce, and specialty greens. It also contains several varieties of hard to find salad greens and grown exclusively by Lettuce Entertainment Farm Corporation. |
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What's
in your
bag ?
A bag of Fresh Field Classic Caesar contains the freshest and finest Calabar Zone grown romaine. Not only do you get the romaine leaf, you also get the sweet golden yellow romaine heart. Only with Fresh Field Classic Caesar !
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Edamame ( Fresh Japanese Soybeans)
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They look like flattened red-and-white marbles, but their texture is velvety and they taste like braised meat. We love the raw beans' color, which can vary from almost white to almost red. When cooked they turn a light purply gray — less pretty than raw, but way better to eat. They taste less like garden vegetables than limas or favas do.
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Edamame (Fresh Japanese Soybeans)
You may have enjoyed these as snacks at a sushi bar. Precooked premium green soybeans in their pods that you shell, like peanuts, and pop in your mouth. Low in fat, but taste like tiny tabs of butter!
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Slim and sophisticated, haricots verts have a brighter, more concentrated flavor than string beans, but the biggest difference is texture. The petite French beans are tender and delicate. Tie up bundles with chives and steam, or add to a salade niçoise. Soon
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Wax beans are, basically, green beans without the green. Their yellow color is matched by a slightly starchy flavor. There is nothing waxy about them. Cook them like green beans: steam for about 5 minutes for crisp and 15 minutes for tender. Soon
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Sweet, fragrant, and aromatic. The taste of our sweet basil is like a bouquet with hints of mint, clove, and licorice. It's widely used in the cuisines of India, Southeast Asia, and, of course, the Mediterranean. The Greeks referred to it as the "royal herb." Try ours in soups, stews, and sauces. Or chop it up raw and add to egg dishes, salads, and dips.
Genovese basil is considered to be the best type of basil for pesto.
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Dark green and lean, fresh tarragon packs a distinctive anise flavor that is mild but sneaks up on you. Tarragon, chervil, chives, and parsley form the classic French flavoring, fines herbes. Fresh tarragon works especially well in dishes with eggs, tomatoes, chicken, fish, and lobster. |
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This slightly bitter, fright-wig look vegetable is a favorite among chefs. Frisée endive makes a flavor addition to mixed green salads. It's a refreshing contrast to all those smooth, well-groomed lettuces. |
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Lacinato kale tastes garden fresh and mildly bitter. This distinctive, tangy kale originated in Tuscany, where it's known as "cavalo nero" (black cabbage). Try Lacinato kale braised, or in a soup with white beans, garlic, and tomatoes. |
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Mizuna boasts a bold appearance, having jagged edged leaves and a cool green color. This Japanese mustard green is tender in texture, but has a nice, spicy flavor that does not overwhelm. A terrific addition to salads, it also works very well in braised salads, or with warm or hot salad dressings. |
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Also called chrysanthemum leaves, chop suey greens, tong ho, tung ho, garland chrysanthemum. This Asian potherb is used to flavor salads, soups, sukiyaki and other dishes. The leaves are usually blanched briefly to soften them and deepen their color, but young leaves can be served raw. Add them to cooked dishes at the last minute, as they become bitter if overcooked.
It is sometimes use as a substitute for spinach. |
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Swiss chard has a colorful ribs and veins and a briny, sweet, beetlike taste. Its juicy ribs and robust, crinkled leaves stand up well to extended cooking. Try this chard as a layer in lasagna for color and texture.
We
have red, pink and yellow Swiss chards.. |
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Small, firm, spoon shaped leaves with white midribs. Spicy, like cabbage, tatsoi is wonderful raw, in stir-fry and braised salads, too. |
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Tender, nutty, and honey-sweet, with a very tightly
grained, starchy flesh, like a young butternut squash. Steam this
baby squash for a delicate side dish, or chop and add to a vegetable
stir-fry. Soon |
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