The latest delicacy
to hit American markets are the strange yet fascinating Chinese artichokes,
also known as crosne (pronounced "crones"). These small roots are
something of a cross between white radishes and carrots, with a curled,
twisted shape and a delightful crunch when eaten raw.
Crosne
have been popular in Europe for years, but they're just now being
discovered by American farmers' markets and organic growers. It's
difficult to harvest and clean crosne, so it's unlikely that they'll
be grown commercially in America anytime soon.
As
a result, crosne can be quite expensive. Twenty dollars for a half
pound is quite reasonable, when it comes to crosne, and they can
easily fetch more, depending on availability and market conditions.
Many small-scale organic growers, and farmers who make their money
by selling higher-priced, labor-intensive foods, are beginning to
grow crosne. It will no doubt join arrugula, specialty lettuce,
and ginger root as high-priced but readily available ingredients
in the near future.
Because
crosne are so expensive, they are rarely added to dishes such as
soups or casseroles, even though they make a pleasing addition to
such meals. Instead, crosne are most often eaten raw in salads,
where they add a little kick and a little crunch.
If
you want to cook your crosne, the best way is to stir-fry them on
medium to low heat in a saucepan, with a little olive oil. Add a
few sprigs of rosemary, for an intense herbal taste, or a little
thyme and oregano to go with chicken marinara. Or, stir fry them
lightly in olive oil, then sprinkle with parsley and drizzle with
an olive oil and balsamic vinagar vinaigrette just before serving.
However
you choose to serve them, enjoy! Crosne are rapidly making their
place on the tables of American diners, and with good reason. Their
delicate kick and pleasant crunch make them the perfect addition
to almost any meal.
http://www.durgan.org/ShortURL/?EPWHC Summary: Crosne growing experience.