Purslane

  So many plants we overlook today as weeds have been considered a food or even a medicine at one time or another. Purslane is one of them.  It’s beautiful green, succulent leaves have a complexity of taste (citrus notes) and texture (fleshy) that many find satisfying. It’s eaten fresh in salads, stir-fried, or added [ read more ]

Jicama (Yambean, Chop Suey Yam, Singkama)

Native to Mexico, the vine-growing Jicama is a large, bulbous root with a thick brown skin and white flesh that is surprisingly refreshing with the texture and flavor of water-chestnut. It can usually be found harvested between 1-6 pounds. Jicama is loved for its mild sweetness both raw and cooked. Even when cooked, Jicama will [ read more ]

Hakurei Turnip

This mini creamy white little globes look more like daikon or radish then turnip. You can find them in bunches in farmers markets with their long green tops on. They are crisp, tender and juicy all at the same time. They are also unexpectedly sweet for something that looks like a miniature (often golfball size) [ read more ]

Kabocha (Japanese Pumpkin, Japanese Squash)

Kabocha is a family of Winter squash cultivated in Japan. There are over eight varieties of Kabocha cultivated over the centuries in Japan – varying in size, texture, color, growing conditions and flavor. It is originally thought that the progenitor of the Japanese Kabocha is the Cambodian Golden Squash, Sukhothai, by Portugese traders. Kabocha is [ read more ]

Collards

Collards are part of the very nutritious broccoli and cabbage families. It grows edible round, large, dark green leaves from a thick stalk. The leaves are thicker and larger than most cabbages leaves, giving it a heartier presence in a dish. In the cuisine of Southern cooking is cooked alone or with a variety of [ read more ]

Bell Peppers

Bell peppers are botanically a fruit, but is known and used culinarily as a vegetable. It is part of the capsicum family that we know as the peppers and chiles, but because of a recessive gene, does not produce capsaicin the chemical that gives most chile’s their heat. They are a member of the nightshade [ read more ]

Napa Cabbage (Won Bok, Chinese Cabbage, Celery Cabbage)

Napa Cabbage is also known as Won Bok, Chinese Cabbage and Celery Cabbage. It is of the cabbage family and is widely used in Chinese, Taiwanese, Japanese and Korean cuisine (in Korea it is used to make the most common type of kim chee). Barrel shaped, with an elongated but chubby body, it is light [ read more ]

Mustard Cabbage (Gai Choy Mustard Greens)

Mustard Cabbage is also known is Gai Choy, Mustard Greens, Chinese Mustard and Mustard Leaf. It is a species of mustard plant. It is high in vitamins A and K. Mustard Cabbage is used in cuisines from Africa to Okinawa. Prepping and Eating Tips – Always wash your mustard greens well before preparing. – Trim [ read more ]

Zucchini (Courgette, Summer Squash)

Zucchini, also known as courgette or summer squash, is a member of the squash family. It is officially an immature fruit though it is mainly thought of as a vegetable. It can be light or dark green and can grow up to a meter in length, though they are harvested at around ten inches. There [ read more ]

Araimo (Japanese Taro, Dasheen)

Araimo is also known as Japanese Taro or Dasheen. It’s the corm of a dry-land variety of taro, coarse and hairy like other taro, but a lot smaller (usually 2-3 inches). Like all taro, araimo can only be eaten well cooked. Prepping and Eating Tips – Always wash your araimo well before preparing. – Boil [ read more ]