Below is a list of our most often asked questions. If you don’t find what you are looking for, contact us and we will be happy to help.
Artichoke Club FAQs
A: Please add “firstname.lastname@example.org” to your address book to prevent our emails from going to your spam box. If you use Gmail, the newsletters could be showing up under your “Social,” “Updates” or “Promotions” tab – please check there. If you are still not receiving our emails, reach out to us via the contact form or email us email@example.com.
A: Unfortunately, we do not sell any of our products directly to the public through mail order or online. For mail order Artichokes, you may want to try www.pezzinifarms.com.
If you are not already a member, you should join our Artichoke Club. Each week we randomly select one club member to receive a free carton of field fresh Chokes directly to his or her home. Click here to sign up!
A: Baby Artichokes are a special, seasonal-size and are at peak volume in May and September. This is a popular product so demand exceeds supply throughout the year. We encourage you to speak with your local grocer about stocking Baby Artichokes, as consumer demand will encourage retailers to purchase our Baby Artichokes.
A: At this time we do not have any coupons to offer. If/when we do, we would share them with our Artichoke Club members. Click here to join our club for access to great Artichoke recipes, health information, special promotions (such as coupons) and for a chance to win a case of field fresh Artichokes.
Q: I often find Artichoke hybrids with little-to-no meat on the leaves, and what little meat is on the leaves is tough. Why are Artichoke hybrids sold and what is the best type of Choke to purchase?
A: The original “green globe variety” Artichoke is a perennial plant and it is still the best eating choke! However, since this plant does not produce enough volume to meet demand 12 months a year, we also sell our proprietary hybrid variety throughout the year. We work hard to make sure our hybrid variety is of good quality, but shoppers beware, there are other imposter hybrids in stores not from Ocean Mist Farms that are of poor quality.
Q: Sometimes when I purchase your vegetables, they are covered with dirt or mud. Why does this happen?
A: Sometimes throughout the year our product gets “muddy,” especially during rainy or misty weather conditions, because it’s grown and packed outside. We use the same harvesting practice throughout the year, rain or shine. To give you a visual reason as to how and why mud can get onto the vegetables, click here to view a short video about Celery harvesting in the field. We apologize for any inconvenience the dirt or mud might cause. We strive to provide you with the highest quality, fresh vegetables. Please note that our products are not “ready to eat” and should be rinsed before eating regardless of whether you see dirt.
A: Whenever someone complains about Baby Artichokes being “bitter,” we attribute it to not removing all of the bright green coloring from the first layer of the baby chokes and the entire stem. The bright green color needs to be entirely removed as it has a very bitter taste. Even the slightest amount of green color left on a baby choke can ruin a dish. For help with prepping baby chokes, watch our preparation video.
Q: When I cook Artichokes, the water turns green. Do you use chemicals, dyes, additives or food coloring to create a greener Artichoke?
A: Ocean Mist Farms does not add any chemicals, dyes, additives or food coloring to our Artichokes to create a greener color. Artichokes are packed in the fields and then shipped directly to grocers. Watch our Artichoke harvest video to learn how we harvest our Artichokes.
When Artichokes are cooked in hot or boiling water, the water will turn green, which is a normal reaction. When an Artichoke is heated and boiled in water, the Artichoke’s chlorophyll is released into the water, causing the water to turn green.
Chlorophyll is a green pigment found in most plants and green vegetables. An Artichoke’s variety and the time of year also affect the amount of chlorophyll in an Artichoke, so the boiling water might be “greener” based on the type of Artichoke you are cooking and the time of the year.