RE: Jicama & Kohlrabi

[Guest guest]

I did buy the kohlrabi in Connecticut not sure if I have seen the Jicama

here.

 

Gayle

 

 

 

[Guest guest]

From Wikipedia:

 

The jícama (pronounced " hickama " ) is a species of Pachyrhizus

<http://en.wikipedia.org/wiki/Pachyrhizus> , a legume

<http://en.wikipedia.org/wiki/Legume> native to tropical and subtropical

Central <http://en.wikipedia.org/wiki/Central_America> America. It is

cultivated for its edible taproot <http://en.wikipedia.org/wiki/Taproot> .

Other common names for the jícama include sengkwang, " yam bean " , Mexican

potato and Mexican turnip. In the Philippines

<http://en.wikipedia.org/wiki/Philippines> , it is referred to as singkamas.

 

The jícama plant grows as a vine <http://en.wikipedia.org/wiki/Vine> that

can reach a height of 4-5 m given suitable support. Its root can attain

lengths of up to 2 m and weigh up to 20 kg. The root's exterior is yellow

and papery, while its inside is creamy white with a crisp texture that

resembles that of a raw potato or pear. The flavor is sweet and starchy. It

is usually eaten raw, sometimes with salt, lemon

<http://en.wikipedia.org/wiki/Lemon> juice, and powdered chile

<http://en.wikipedia.org/wiki/Chile_%28capsicum%29> . It is also cooked in

soups <http://en.wikipedia.org/wiki/Soup> and stir-fried

<http://en.wikipedia.org/wiki/Stir-frying> dishes. Notable raw jícama

dishes in China <http://en.wikipedia.org/wiki/China> and Southeast

<http://en.wikipedia.org/wiki/Southeast_Asia> Asia include popiah

<http://en.wikipedia.org/wiki/Popiah> and salads

<http://en.wikipedia.org/wiki/Salad> such as yusheng

<http://en.wikipedia.org/wiki/Yusheng> and rojak

<http://en.wikipedia.org/wiki/Rojak> .

 

In contrast to the root, the remainder of the jícama plant is very poisonous

<http://en.wikipedia.org/wiki/Poison> ; the seeds contain the toxin rotenone

<http://en.wikipedia.org/wiki/Rotenone> , which is used to poison insects

and fish.

 

Jícama is high in carbohydrates in the form of dietary fiber. It is composed

of 86-90% water; it contains only trace amounts of protein

<http://en.wikipedia.org/wiki/Protein> and lipids

<http://en.wikipedia.org/wiki/Lipids> . Its sweet flavor comes from the

oligofructose <http://en.wikipedia.org/wiki/Oligofructose> inulin

<http://en.wikipedia.org/wiki/Inulin> (also called fructo-oligosaccharide),

which the human body does not metabolize; this makes the root an ideal sweet

snack for diabetics and dieters.

 

The jícama grows in frost-free climates. Native to tropical America

<http://en.wikipedia.org/wiki/Americas> , it is currently cultivated in

warmer parts of China <http://en.wikipedia.org/wiki/China> and Southeast

<http://en.wikipedia.org/wiki/Southeast_Asia> Asia as well.

 

Jícama should be stored dry, between 12 °C to 16 °C (53 °F to 60 °F); colder

temperatures will damage the root. A fresh root stored at an appropriate

temperature will keep for a month or two.

 

JICAMA

 

 

 

 

 

 

 

Kohlrabi:

 

<http://en.wikipedia.org/wiki/Image:KohlrabiinMarket.jpg> Kohlrabi stems

with leaves removed

 

Kohlrabi (Brassica <http://en.wikipedia.org/wiki/Brassica_oleracea>

oleracea Gongylodes Group) is a low, stout cultivar

<http://en.wikipedia.org/wiki/Cultivar> of the cabbage

<http://en.wikipedia.org/wiki/Cabbage> which has been selected for its

swollen, nearly spherical, Sputnik

<http://en.wikipedia.org/wiki/Sputnik_program> -like shape. The name comes

from the German <http://en.wikipedia.org/wiki/German_language> kohl

(cabbage) plus rabi (turnip

<http://en.wikipedia.org/wiki/Turnip_%28Brassica_rapa%29> ), because the

swollen stem resembles the latter. Kohlrabi has been created by artificial

selection <http://en.wikipedia.org/wiki/Artificial_selection> for lateral

meristem <http://en.wikipedia.org/wiki/Meristem> growth, its origin in

nature is the wild mustard <http://en.wikipedia.org/wiki/Mustard_plant>

plant.

 

The taste and texture of kohlrabi are similar to those of a broccoli

<http://en.wikipedia.org/wiki/Broccoli> stem or cabbage heart, but milder

and sweeter, with a higher ratio of flesh to skin. The young stem in

particular can be as crisp and juicy as an apple, although much less sweet.

Except for the Gigante cultivar, spring-grown kohlrabi much over 5 cm in

size tend to be woody, as do fall-grown kohlrabi much over perhaps 10 cm in

size; the Gigante cultivar can achieve great size while remaining of good

eating quality.

 

There are several varieties commonly available, including White Vienna,

Purple Vienna, Grand Duke, Gigante (aka " Superschmeltz " ), Purple Danube, and

White Danube. Coloration of the purple types is superficial: the edible

parts are all pale yellow.

 

Hamburg Township, Michigan

<http://en.wikipedia.org/wiki/Hamburg_Township%2C_Michigan> has titled

itself the " Kohlrabi Capital of the World " and at one

 

 

 

 

 

 

 

_____

 

 

On Behalf Of Steph

Wednesday, January 03, 2007 1:17 PM

 

Re: Any tips on brown-bagging?

 

 

 

wow what is jicama and kholarabi?

[Guest guest]

wow I dont think I would be able to find these in Vermont. I will hunt around

though

 

 

 

 

 

[Guest guest]

Jicama is generally in the fresh foods area of a major supermarket but is

seasonal -or ocassionally- in areas where there are few Hispanic folks. It

sort of looks like an oversized potato.

 

The first time I had it was when I was seeing someone who was Mexican. She

came shopping with me and added this unusual item to the cart and smiled.

Would not tell me anything oither than " You'll like it " . I did.

 

She made the Jicama as sort of a snack over a CD movie just cut up into

oversized " potato sticks " and served it with wedges of lime.

 

 

-

<glpveg4life

 

Wednesday, January 03, 2007 6:30 PM

Re: RE: Jicama & Kohlrabi

 

 

>I did buy the kohlrabi in Connecticut not sure if I have seen the Jicama

> here.

>

> Gayle

>

>

>