- Artichoke Club
Have a question about our line of Ocean Mist Farms vegetables? Please review our Frequently Asked Questions. If your question isn't answered below, send us an e-mail at firstname.lastname@example.org and we will get back to you within 3 business days.
Heirloom artichokes are produced from
Annual artichokes are grown from seed. We plant artichoke seeds into preformed trays in greenhouses. When the plants are about five inches tall, we transplant them into the fields using a specialized machine. Click here for more information.
California winter frosts can yield “Frost Kissed” Artichokes that are available in stores for a limited time. Frost causes the outer layer of the artichoke to turn brown, flake and peel, much like we do after getting sunburned.
Although the brownish color may not look pretty, “Frost-Kissed” Artichokes taste delicious and actually have a more intense flavor than green, “Frost-Free” artichokes. Frost enhances the flavor of the artichoke resulting in a nutty taste. Once cooked, the peeling disappears resulting in a delicious, green artichoke.
artichokes are “Frost-Kissed” when the temperature drops below 32 degrees. Following a freeze, artichoke plants take two to three weeks to start producing “Frost-Free” artichokes again.
Ocean Mist Farms does not add any chemicals, dyes, additives or food coloring to our artichokes. 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.
Consumers should read packaging carefully to determine if products are pre-washed and ready-to-eat. Some of our products are pre-washed and ready-to-eat and some are not. For best results on products that aren't pre-washed, we recommend not washing produce until you are ready to consume it, because it may cause the produce to age at a faster pace. Be sure to store all veggies in the crisper or produce drawer in your refrigerator, away from ethylene-producing fruits & vegetables. Store produce in sealed plastic bags or clean, air-tight containers.
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.
Sometimes our product gets “muddy,” especially during rainy or misty weather conditions because it’s grown and
Providing safe and nutritious vegetables of high quality to our customers is our number one priority. We only use pesticides that comply with all local, state, and federal regulations for consumer safety. Only U.S. Environmental Protection Agency (EPA) registered chemicals are used within legal tolerances. Our Integrated Pest Management program (IPM) requires minimal use of chemicals and use of alternative (non-chemical) solutions first to address pest pressures.
For organic crops, natural pesticides are used, such as extracts from the Chrysanthemum flowers. Materials used on conventional crops are often very similar, with similar chemistry, except that in this case, the extract would be synthetically produced and have greater efficiency. Our ultimate goal is to produce the best quality product while protecting our natural resources.
The color of the Brussel sprouts tends to slightly change to a purple color during cold winter weather.
Yes, the purple colored sprouts are safe to eat.