Chicory tip - take your time caroline - CHICORY TIP - TAKE YOUR TIME CAROLINE (AUDIO) -

Consuming a varied intake from different species throughout the year, can be a great way to get an array of other phytonutrients not typically found in cultivated foods. It is good to become familiar with about 10-20 wild green types, what they look like and where they grow in your native region or travel destinations.

caciocavallo cheese (kah-choh-kuh-VAH-loh) – This cheese is said to date back to the 14th century, and believed by some to have originally been made from mare’s milk.  Today, Caciocavallo cheese is made from cow’s milk, though its cryptic name literally means “horse cheese” – the Sicilian word “cacio” sharing the same root as casein while “cavallo” means horse.   (There’s a theory that the cheese owes its name to the manner in which two bulbs were attached by a string and suspended from a beam “a cavallo” as though astride a horse.)  It takes at least eight months to age Caciocavallo cheese properly, achieving a sharper flavor in about two years.  Caciocavallo is a good complement to stronger wines, and widely used for grating over pasta.  It is a favorite of Sicilian chefs for use with pasta.  It Is usually shaped as a large wheel.  “Caciovacchino” was a similar product made in times past.

Produce Spotting allows you to share your produce discoveries with your neighbors and the world! Is your market carrying green dragon apples? Is a chef doing things with shaved fennel that are out of this world? Pinpoint your location annonymously through the Specialty Produce App and let others know about unique flavors that are around them.

Chicory Tip - Take Your Time CarolineChicory Tip - Take Your Time CarolineChicory Tip - Take Your Time CarolineChicory Tip - Take Your Time Caroline