Sanwa Growers Specialties (See our Sanwa Farmer's Market ® page for additional product info)

  

Bok Choy

Loose leafed cabbage with thick white stalks and dark green leaves. Stalks are 7 to 9 inches and are mildly tangy and crunchy in texture, flavor similar to American cabbage; leaves are soft and peppery in flavor. Very low in calories, it supplies plenty of vitamin C & A, and a fair quantity of calcium. Use in stir-fry dishes or steam. Compliments seafood, pork, duck, chicken, beef or lamb. Grown on our farms November through March.


  

Napa Cabbage

Short, stout cabbage with leaves curving inward. Napa is tender, crisp, juicy and mild. Stems are pearly and wide with pale ribs fanning out into crinkled leaves bordered in a pale green color. Excellent source of folic acid and vitamin A, a good source of vitamin C and potassium. It is also very low in sodium. Use in stir-fries, salads, soups or steam. Grown on our farms November through March.


  

Daikon (Lo Bok)

Approximately a foot in length, cylindrical root with a tapered end similar to a carrot. Pearly white and moist in appearance, it has a texture like a turnip, but juicier. Flavor is sweet, sharp and spicy eaten raw. When cooked, flavor sweetens. Very low in calories, small amount of Vitamin C. Grown on our farms November through March.


  

Kohlrabi

Cousin to broccoli, kale, cauliflower and cabbage, and has a very delicate broccoli flavor. An excellent source of vitamin C and potassium. It is high in fiber and very low in calories. Use raw in salad, shred for slaw or may be steamed or boiled with skin on until tender/crisp. Grown on our farms November through March.

  

Chinese Eggplant

Slim and sleek, usually pale violet or amethyst in color. Sweeter and more tender than the darker varieties, and contain fewer seeds. Botanically, the eggplant is actually a berry. Very low in calories and an excellent source of fiber. A fairly good source of potassium and folic acid. Grown on our farms May through July.


  

Ginger Root

A gnarled and knobby fibrous root with light brown skin and an ivory interior, ginger has a crunchy texture and pungent taste. A very versatile spice with a hot, spicy, sweet flavor.


  

Arugula

Tender, mustard-flavored, bitterish green. Like the radish it can be quite hot, especially during the summer. Although when cooked it looses some bite, it has much flavor. Adds a unique twist to any salad. A good source of potassium, vitamins A & C, calcium and fiber. Grown on our farms November through March.


  

Basil

Adds a wonderful blend of anise and clove flavors, very aromatic when raw, sweet and mild when cooked. A member of the mint family. Grown on our farms October to May.


  

Cilantro

This leafy variety of Coriander has a robust flavor of citrus and sage. Can be used in salsas, chutneys, with most all vegetables, cooked with chicken and used as a garnish. It is a fairly good source of vitamin A. Grown on our farms October to May.


  

Dill

Complex flavor that complements many foods, it has a warm, slightly sharp flavor. This herb is a delicious seasoning as well as a beautiful garnish. Grown on our farms October to May.


  

Marjoram

A versatile herb used to season meats as well as desserts. Although sweeter and lighter, Marjoram taste similar to Oregano. Grown on our farms October to May.


  

Mint

Cool and refreshing, not used just for tea any longer. Mint is found in many popular sauces, chutneys and also used to add a fresh and perky flavor to many vegetables. Grown on our farms October to May.


  

Oregano

Strong taste and fragrance make it a popular seasoning. Used heavily in Italian and Mexican cuisine. A natural with tomatoes and tomato based sauces. Grown on our farms October to May.


  

Parsley

The oldest and longest used herb known to man. Flat-leaf (also called Italian parsley) has more distinctive flavor and is better for cooking. Curly is best for cold dishes and as a garnish. Grown on our farms October to March.


  

Rosemary

Assertive, with the flavor of pine. Grown on our farms October to May.


  

Sage

This herbs natural ability to cut down the richness of foods makes it the perfect partner for many of your favorite dishes. Strong, fragrant and earthy flavor. Sage is a popular poultry seasoning. Grown on our farms October to May.


  

Tarragon

This herbs exciting flavor of licorice and pepper lend an aromatic fragrance to the kitchen. Ideal with baked chicken and casseroles. Grown on our farms October to May.


  

Thyme

Slightly pungent, with a spicy clove-like taste. Use thyme with meats, poultry, fish and vegetables. This herb is a mainstay in clam chowder, Creole and Cajun cooking. Grown on our farms October to May.


  

Watercress

A tangy, peppery tasting leafy green that is high in vitamins A and C, yet low in calories and adds zest to any recipe.