Comments on: More Great Finds at downtoearth…

By: Marketman

Marketman — Sat, 14 May 2011 21:58:00 +0000

deebee et al. I appreciate the guesses, but I am pretty sure I know what arugula tastes like. As does the grower. These were small arugula leaves. They take on a more distinct shape a few days later in their stage of development. And besides, there are several varieties of arugula as well, so what one might be used to is not necessarily what applies to all micro, mini, normal greens… Perhaps the photos are misleading visually somehow, but they were arugula. I LOVE mache and wish they could grow it here, but apparently it needs a drop in evening temperature that is quite pronounced, hence the difficulty in growing it locally. Frisee and mache are the two lettuces that I still hope will eventually be raised here; the first apparently on its way, the second I have yet to find someone who has grown it successfully…

By: deebee

deebee — Fri, 13 May 2011 05:30:16 +0000

i agree with the others who commented that the last photo is not of arugula. the leaves seem to be a variety of watercress, called agriao in Portugal (where i’m based). here are some photos to compare.
https://www.google.com/search?hl=en&rls=com.microsoft%3Aen-us%3AIE-SearchBox&rlz=1I7SKPB_en&biw=1005&bih=469&tbm=isch&sa=1&q=agriao&aq=f&aqi=g2&aql=&oq=.

while it appeared a bit like “mache” (canonigos, in portuguese) at first look, the difference is that the leaves of the “mache” fan out from a central point, and have a slightly felt-like texture. it also has a more bland taste than watercress.

https://www.google.com/search?q=canonigos&hl=en&rls=com.microsoft:en-us:IE-SearchBox&rlz=1I7SKPB_en&prmd=ivnse&tbm=isch&tbo=u&source=univ&sa=X&ei=B77MTf2eI4HOvQOetOGnCg&ved=0CDcQsAQ&biw=1005&bih=469

either way, both are perfect for salads as well as soups. there is a typical portuguese soup called sopa de agriao, which is a potato based cream soup with the leaves thrown in just before serving. the very mildly bitter taste makes a great twist to an otherwise ordinary soup.

By: Leah

Leah — Thu, 12 May 2011 00:16:32 +0000

Thanks, Sister! Planning to go this weekend! Will look for the stand.

By: satomi

satomi — Wed, 11 May 2011 16:04:53 +0000

The purple leaves look like Red Shiso.

By: scramoodles

scramoodles — Wed, 11 May 2011 06:26:27 +0000

I must have these great food finds on my plate. Thanks for sharing these MM! I miss Salcedo so much :|

By: gigi

gigi — Wed, 11 May 2011 03:30:26 +0000

Growing up in the province and even until now living in Cebu City, whenever I saw this plant medinilla magnifica I always take some of its pink flowers and ate it. I just learned to eat it while growing up in our province in Leyte from elderly people we met whenever we go to the mountains and drink from falls or spring. Yet i never saw anyone using it in cooking food. I love its sour taste.

By: sister

sister — Wed, 11 May 2011 02:41:24 +0000

Gigi, Young Beet tops, up to about 8″ tall, can be steamed or blanched and then sauteed in olive oil and garlic or shocked in cold water after blanching, drained well and dressed with a vinaigrette.
Leah, mache is available at the Paffenroth stand at Union Square until early summer and again in early fall.

By: Meg

Meg — Tue, 10 May 2011 20:38:34 +0000

Those pink flowers are absolutely beautiful!! How wonderful that they’re edible too. Would definitely add this to my salad if I had access to them. Thanks for posting these pictures!

By: Leah

Leah — Tue, 10 May 2011 11:15:01 +0000

Dear Sister – thanks for letting me know! I think I’ve only been to Fairway and Citarella once even though I used to live in the UWS. And I’ve never been to Agata. Have not dropped by the farmer’s market at Union Square lately. Will go soon and look for mache. Thanks!

By: sister

sister — Tue, 10 May 2011 10:06:18 +0000

Leah,
Mache is available all year in NYC at Fairway, Citarella, and Agata e Valentina.
Also available in the spring and early summer at Union Square market.