Archaeology of Fregetables (Fruit & Veg)

WHAT ARE WATER CHESTNUTS? At first glance this grass-like plant seems to be a native of everywhere but North America!  This plant is actually not a chestnut at all but an aquatic tuber that proliferates in marshes and shallow lakes.  Their crisp, white flesh makes them a popular addition in many Asian recipes.  Flavor-wise they’re […]

WHAT IS FRISEE LETTUCE? Frisee is actually not a lettuce, but rather a close relative to chicory, escarole and endives.  Restaurants love this green, frilly ingredient with its bitter, peppery taste.  Both because of the strength of its flavor and cost, it’s usually 1 of several different greens incorporated into most salads.  With a green […]

WHAT IS A BEEFSTEAK TOMATO? As the name suggestions, this is one of the largest and firmest fruits in the tomato family.  They can grow up to 6 inches (15 cm) in diameter.  Native to Central and South America, they were first introduced to Europe by explorers in the 1500s.  Available in red or green, […]

WHAT IS A TOMATILLO? Also known as husk or baby tomatoes, these beautiful, green fruits have a leafy husk that surrounds them.  Originally from Mexico, their resistance to disease has made them popular in the States as well.  Lower in sugar then most other tomatoes, they have a tartness that makes them popular in various […]

WHAT IS A WATERMELON? This large fruit is actually a member of the gourd family and originally from Africa.  Botanically it’s a member of the cucumber family!  The sweet, juicy flesh are a popular way to hydrate during the summer.   And while the rind isn’t considered edible raw, it’s great when pickled!  With over 1,000 […]

WHAT IS A BUTTERCUP SQUASH? Much sweeter then most other members of the gourd family, this turban-shaped squash is a popular ingredient among chefs.  Round in shape with a green exterior, inside they have orange flesh.  Dense but creamy in texture, it’s a popular substitute for sweet potato in many recipes.  While the name is often […]

WHAT IS A TANGELO? It is a citrus hybrid made from a tangerine and a pomelo (grapefruit).  Unlike many modern day experiments, this fruit occurred naturally several thousand years ago in Asia.  Also known as a honeybell, they’re about the size of a baseball, juicy and have a sweetly tart taste.  In appearance and shape, […]

WHAT IS KUMATO TOMATO? The Spanish kumato tomato (also known as Olmeca) is famous for its intense sweet flavor.   With the shape of a ping pong ball, these newer breed of tomatoes are actually trademarked.  Only one licensed producer per country can raise them.  This nightshade fruit ripens from the inside out (much like brie […]

WHAT IS LUMINA PUMPKIN? White pumpkins are in general are known by many names including lumina, snowball, albino and Casper (the ghost).  Lumina’s in particular were created in the 1990s by a Canadian company to meet a growing demand for novelty Halloween pumpkins.  They do not grow as big as most pumpkins and tend to […]

WHAT IS A JARRAHDALE PUMPKIN? This winter pumpkin is native to Jarrahdale, Australia and is great in soup or pie!  The bluish color of this heirloom gives it almost a smurf-like coloration and size (growing to only about 10 lbs / 4.5 kg).   However in some cases they can grow to over 100 lbs / […]

WHAT IS A CAMPARI TOMATO? This cocktail tomato hybrid is a relatively new member of the tomato family.  It was created in the late 20th century not in Italy but in Holland by a Dutch seed company!  Sometimes mistaken for cherry tomatoes, the Campari is different in a few important ways.  It’s larger in size, […]

WHAT IS RUTABAGA? The name comes from the Swedish word rotabagge which means “baggy root.”  Also sold under the name Swedish turnip, this root vegetable is a member of the cabbage family.  A cabbage-turnip hybrid, it tastes like a richer, more mellow-flavored turnip.  Available in a number of colors ranging from purple to white, it’s […]

WHAT IS A RASPBERRY? First created in the 1600s in Europe, these “berries” are actually edible fruits.  They’re in the same family as bananas, avocados and cucumbers.  The raspberry is technically not a berry but rather a cluster of drupes a.k.a. stone fruits.  This ingredient’s name applies to both the fruit and the plant itself.  […]

WHAT IS A RADISH? Also known as the European radish, this root vegetable has become the ambassador for all turnips.  With its red skin, white flesh and circular to oblong shape it provides a beautiful color contrast to any recipe.  They are an annual crop that grows quickly (3 to 4 weeks) in moderate temperatures.  […]

WHAT IS A PEANUT PUMPKIN? To some this pumpkin might look like it’s in desperate need of a dermatologist.  But this French heirloom is actually one of the most unique and delicious pumpkins around!  With a delicate pink hue and an almost bark-like covering of “peanuts”, it has some of the sweetest flesh of any […]

WHAT IS A CORTLAND APPLE? This McIntosh variety thrives in cold-weather climates and can be found mostly in New York State and Canada.  Originally bred in the early 1900’s, it’s a cross between a McIntosh and Ben Davis apple.  They tend to be sweet with a hint of sourness and beautiful snow-white flesh.  Their hardiness […]

WHAT IS A ONE-TOO-MANY-PUMPKIN? Also known as the Bloodshot Eyeball, One-Too-Many Pumpkin is named for its similarity to a drunken visage.  Famous for their creamy white coloration streaked with shades of red or orange, they grow up to 20 lbs (9 kg.) in size.   With an appearance radically different from classics like the cheese pumpkin, […]

WHAT IS A RED BLISS POTATO? With their bright red skin and smooth white flesh this potato has become a favorite ingredient in soups and baked dishes.  This is because red or waxy potatoes tend to be much lower in starch then many of their cousins.  High starch tubers like the Idaho are popular in […]

WHAT IS A CINDERELLA PUMPKIN? This is a nickname for the famous Cheese Pumpkin, click here to find out more!

WHAT IS MIZUNA LETTUCE? Also known as Japanese mustard greens or spider mustard, Mizuna has a slightly bitter, peppery taste.  It’s great whether served raw or cooked like mustard greens!  However ironically in its native Japan, it’s usually served cooked or pickled.  Often mistaken for arugula (they’re related) with a similar coloring and sharp, pointy […]