Coosemans Worldwide - Produce Quiz

When my coiled frond pokes through the soil it is a sure sign that spring has arrived. I am only available to harvest for about two weeks in any area I am discovered before I unfurl into graceful yet inedible plumes. My harvest spreads across the country, beginning in the Pacific Northwest and migrating east where our most popular specimens are found on our prime terrain. Respectively, my centers begin gray and turn a lush green as the harvest moves east. My taste is a cross between asparagus, green beans, and artichokes. I provide all these wonderful flavors along with a very appealing chewy texture. I can be steamed, simmered, braised, sautéed, or boiled. You will find me roaming around in salads, standing tall and proud in vegetable medleys, or drenched in hollandaise, maltaise, or butter sauce. Recently I have appeared in many a fine meal drizzled with some kind of ancient black vinegar from Italy that’s over 100 years old. I am an excellent source of vitamin A and a reasonably good source of vitamin C and fiber. For a while we thought Townsend had made us immortal in his music, but we’ve learned that Uncle Ernie was not referring to us at all.

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Produce Quiz courtesy of:
Richard Leibowitz
Culinary Specialty Produce
"We Follow Orders"

The answer to last week's quiz: SORREL
Last week's question?

I am considered ancient, but this does not make me bitter. I have been known to be bitter throughout my Spring through Autumn harvest. My leaves are large and green with abroad base. My high acid content is evident in my most popular varieties including Wild, Round-leafed, Garden and French. Of those four varieties the French Rumex scutatus, is the least acidic. Ancient Greeks and Romans considered my high acidity an aid in digestion. I am often found hanging with my buddy Lovage but I can work solo and add a refreshing tartness to many entrees including green salads, sandwiches, cream-based sauces, omelets, soups, quiches, soft cheese, veal, pork, and fish. That’s a lot of alliances for a sourpuss! My leaves are very rich in potassium, vitamin A and vitamin C. Although I have a potent bite, I do have a tender side that is used on meats before stewing and braising. Don’t be fooled by my English name, as I will not get you high, but I will make you pucker.