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Species Name
Truffle
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Latin Name
Tuber melanosporum & Tuber magnatum
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Origin
Not shared by any Forager
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Harvest Method
Foraged
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Range & Habitat
Western United States
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Producer
SFS Partnership
Range & Habitat
Silky, "Green" Flavor
The Nettle can be added to soups, "sets", sauces, and salads. The Nettle leaves must be soaked in water or cooked to remove the "stinging" aspect of the plant. The Stinging Nettle have small hollow hairs that act as hypodermic needles that inject histamine. Blanch, Soak, Puree, Stew.
Light, Subtle Truffle Hints
A "Fine Dining" Superstar. The Black Trumpet offers a very classical "Black" to any artistic plating. It has culinary applications that are revered among many Master Chefs globally. Sear, Saute, Roast, Dried.
Tender, Clean, Green Flavor
This is a great product for allowing bright greens and succulent structure to accent seafood plating. Kahuku has an abundance of salt and should be cooked in plenty of liquid or stem with no salt added. It is a great compliment to lighter flavors and very lightly seasoned proteins. Blanch, Steam, Boil, Poach.