WEST COAST UPDATE 10-24-2024

puntarelle

    Deliciously bitter, puntarelle is a member of the chicory family, related to endive, escarole, and radicchio. Over time it was developed from wild chicory (Chicorium intybus), selectively bred for its crisp, tender heart. It tastes like a dandelion with the texture of celery root. Traditionally it’s cut into thin julienne strips, soaked in ice water and tossed with an anchovy vinaigrette. The simple side dish is one of the most popular foods in Rome. Puntarelle was once foraged outside of Rome in Lazio like we would forage for morels or truffles today. There are two types of puntarelle. The puntarelle di Gaeta from Lazio has long shoots that curl once they are trimmed. While the Puntarelle di Galatina from Puglia have shorter shoots and will not curl. Puntarelle is grown in the USA, Packed in 5# cases, and is now in the market.

 

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