PRODUCT INFO The Zucchini squash has a uniformly cylindrical shape with little to no taper from its stem to blossom end. It can be harvested when it is at its baby stage or when more mature at up to six to eight inches long. Many growers and chefs note that Zucchini will be at its peak flavor and texture when five to six inches in length. The exterior glossy skin of the Zucchini is vibrant to dark green in color and delicate enough to consume. Summer squash such as Zucchini are harvested when immature for best flavor, as a result their skin is delicate and prone to easily bruising and scratching. Its flesh is creamy white in color with a spongy yet firm texture and faint traces of edible seeds. It offers a sweet summer squash flavor with nuances of black peppercorn and nutty undertones. In addition to the fruit of the Zucchini plant the flower blossoms of Zucchini are also edible and offer a mild, squash like flavor. Zucchini squash are a low caloric food and are nearly 94% water. Additionally they offer some vitamin A, vitamin C, calcium and iron. USES Zucchini squash are mild in flavor, extremely versatile and can be prepared in sweet or savory recipes. Grate Zucchini and add squash to muffin or bread batter, or use to make vegetable pancakes and fritters. Thinly sliced Zucchini works well in salads or as part of a fresh (raw) appetizer such as vegetarian carpaccio. When sliced thinly lengthwise Zucchini squash can be an excellent substitute for conventional noodles in pasta preparations. Sliced Zucchini squash can be grilled, steamed, sauteed or battered and fried. Larger more mature squashes are perfectly sized for hollowing and baking when stuffed with meats, cheeses and grains. The Zucchini blossoms additionally can be stuffed with soft cheeses and herbs then battered and fried. The flavor and texture of Zucchini will complement a variety of ingredients such as tomatoes, garlic, corn, eggplant, fresh herbs such as parsley, basil and oregano, olive oil, pine nuts, eggs, citrus juice, sausage, roasted chicken and cheeses such as ricotta, mozzarella and parmesan. Zucchini squash will keep best when kept dry and refrigerated, for one to two weeks. Season Originally grown as a summer vegetable, Zucchini squash is suitable to forced cultivation in temperate climates and is available for harvest year-round.
PRODUCT INFO Asparagus grow to about 22 centimeters in length and 16 millimeters in diameter. Its deep pistachio-green stalks are tender at the tip and slightly woody and thick towards the end, and a slight purple blush often occurs around the stalk and throughout the conical tip. Asparagus' mildly grassy and sweet flavor matches that of its larger and smaller counterparts. Asparagus, botanically known as Asparagus officinalis, is a member of the Liliaceae family. Considered a perennial herb, asparagus has an underground rhizome from which its edible young stems, known as spears, emerge during the spring and summer months. Asparagus plants are either male or female, the females volunteer seeds while males do not. Having less energy spent on producing seeds creates a thicker, more flavorful stalk, driving higher demand for male asparagus. This demand for male asparagus has put new cultivars on the market bred to produce only male plants. These cultivars include Jersey Giant, Jersey Supreme and Jersey Knight and all are cost efficient. Season Asparagus is available year-round, with a peak season in spring.
PRODUCT INFO Lettuce Mix is comprised of individual, medium sized leaves, measuring approximately 3 to 5 centimeters in length, and range in shape from flat, elongated, and oval to slightly curled, frilly, and deeply lobed. The leaves also vary in color from dark green to a deep red, burgundy hue. The leaves are tender, pliable, and crisp with a succulent texture, and have a clean, mild, and nutty flavor with a slightly bitter finish. USES Perfect bed for fresh fruit plates. Appetizer and veggie trays adore this MicroGreen's pretty presence. Attractive side salad for main entrrees. Season MicroGreen Gourmet Lettuce Mix is available year-round.
PRODUCT INFO "Tom Yum Set" is sold containing a fresh lemongrass, fresh galangal, fresh red thai chiles, fresh kaffir lime leaves, ready to take home and cook up your own tom yum soup. USES "Tom yum" is a type of hot and sour Thai soup, usually cooked with shrimp (prawn). Tom yum has its origin in Thailand. "Tom yum" is characterised by its distinct hot and sour flavours, with fragrant spices and herbs generously used in the broth. The soup is also made with fresh ingredients such as lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, and crushed red chili peppers. The tom yum seasoning has been investigated as a potential functional food and a natural antimicrobial because of its kaffir lime leaf and red chili content.
PRODUCT INFO "Tom Kha Kai" is a spicy and sour hot soup with coconut milk in Thai cuisine. "Tom Kha Kai" is sold containing fresh lemongrass, fresh galangal, fresh kaffir lime leaves, fresh red thai chiles, fresh thai eggplant, fresh pea eggplant. USES In Thailand, most tom kha kai recipes typically include coconut milk, galangal (sometimes substituted with ginger), kaffir lime leaves, lemongrass, Thai chili, coriander (or dill), straw mushrooms (or shiitake or other mushrooms), chicken, fish sauce, and lime juice. Fried chilies are sometimes added.
PRODUCT INFO Lotus root is an oblong, tubular rhizome or stem that grows underground in bodies of water, averaging 5-10 centimeters in diameter and 10-20 centimeters in length. Appearing like underwater sausage links, the rhizomes are connected to other rhizomes via smaller roots creating groupings of 3 to 5 and can grow to be over one meter in length as a whole. When young, Lotus root has a firm texture with light purple to white skin that transforms into a brown-beige hue with darker brown speckling when mature. Underneath the thin skin, the flesh ranges in color from ivory to white and is crisp, light, and starchy. There are also numerous, symmetrical, air pockets patterned into a pinwheel shape in the flesh that extend the entire length of the rhizome. Lotus root has a dense and crunchy texture with a nutty and sweet flavor, similar to that of a water chestnut or taro root. The younger roots are more tender and used for fresh culinary purposes, whereas mature roots are used in extended cooking applications to develop a tender, potato-like texture. Considered a good source of energy as it is high in carbohydrates. It also contains vitamin C, manganese, zinc, iron, copper, vitamin B, potassium, and magnesium. USES Lotus root is best suited for cooked applications such as steaming, frying, braising, stir-frying, and boiling. After peeling the root, it should be immersed in acidulated water using vinegar or citrus to prevent discoloration. Lotus root can be blanched just slightly to remove any bitterness, cooled, and added to salads or crudite. It can also be sliced and braised until tender in soups, stir-fried, battered and fried into tempura, or thinly sliced and baked into chips. In India, Lotus root is boiled, mashed, and added to vegetarian kofta, which is a dumpling dish paired with spicy sauces. A traditional Korean dessert also utilizes Lotus root with soy sauce, honey, and sesame seeds called yeongun bokkum. Lotus roots pair well with mushrooms, peppers, snap peas, snow peas, asparagus, corn, celery, cucumber, oyster sauce, peanuts, red beans, and sesame seeds. Lotus root will keep up to two weeks when stored whole, wrapped in damp paper towels, and placed in a plastic bag in the refrigerator. Sliced Lotus root can be stored in an acidulated water solution for a couple of days, or it can be frozen for long-term storage. SEASON Lotus root is available year-round, with a peak season in the fall.
PRODUCT INFO Peteh beans (Sator) pods are medium to large in size, averaging 30-45 centimeters in length, and are long, wide, ribbon-like, and sometimes twisted in shape. The green pods grow in clusters on tall trees, and when immature, the pods are flat and almost translucent. As they mature, the seeds begin to form within the pod causing protrusions, and the pod becomes tough, hard, and vibrant green. Inside the pod, there is a cream-colored, slippery film that encases the seeds and each pod can hold 15-20 seeds. The seeds are pale green and are similar in size to almonds. Peteh beans have an unusual smell, often compared to natural gas, and are crisp, soft, and tender with a rich and pungent flavor. Peteh beans (Sator) contain fiber, iron, calcium, potassium, vitamin C, riboflavin, and thiamin. USES Peteh beans (Sator) are best suited for cooked applications such as roasting, stir-frying, deep-frying, and sauteing. When young, the pods do not contain fully developed seeds and can be used whole in stir-fries or consumed raw, pickled, or fried. When mature, Peteh beans must be peeled before cooking and can be boiled in coconut milk or stir-fried with shrimp, curry paste, garlic, and chilies. It can also be roasted in the pods and eaten similar to edamame. To remove the seeds, carefully use a sharp knife to cut the pod or scrape the outer layer off into a bowl. Peteh beans can be dried, causing the seeds to turn black, and stored for extended use, or the beans can be pickled in a sour brine, creating a slightly rubbery texture without the loss of flavor. Peteh beans pairs well with chilies, garlic, onions, turmeric, lemongrass, kaffir lime leaves, shrimp paste, oyster sauce, shrimp, beef, pork, or poultry, and rice. The beans will keep for a week when stored in a cool and dry place and will keep for a couple of months when fermented. SEASON Peteh Bean is available year-round.
PRODUCT INFO Peteh beans (sator seed) it flat edible beans with bright green seeds the size and shape of plump almonds which have a rather peculiar smell, similar to, but stronger than that of the shiitake mushroom, due to sulfur-containing compounds also found in shiitake, truffles and cabbage. In Thailand it is called sah-taw look like broad beans. Like mature broad beans, they may have to be peeled before cooking. Peteh bean has earned its nickname 'stink bean' because its strong smell is very pervasive. It lingers in the mouth and body. Like asparagus, it contains certain amino acids that give a strong smell to one's urine, an effect that can be noticed up to two days after consumption. Like other beans, their complex carbohydrates can also cause strong-smelling flatulence. USES Peteh beans (sator seed) are best when combined with other strong flavoured foods such as garlic, chilli peppers, and dried shrimp, as in sambal petai or added to a Thai curry such as Thai Green Curry of Duck. When young the pods are flat because the seeds have not yet developed, and they hang like a bunch of slightly twisted ribbons, pale green, almost translucent. At this stage they may be eaten raw, fried or pickled. Young tender pods with undeveloped beans can be used whole in stir fried dishes. In North-eastern India, the seeds or the bean as a whole are eaten by preparing a local delicacy call Iromba or Yongchak singju. Seeds are also dried and seasoned for later consumption. When dried the seeds turn black. In Indonesia, petai is very popular in the highlands of Java. SEASON Peteh beans (sator seed) are available between Jun - Jul each year.
PRODUCT INFO Lotus stem (Sai Bua) are the edible parts of the lotus flower which is found under water. It is usually crunchy and is fairly sweet and has a flavor like water chestnut. It has a delicate flavor. Almost all parts of the plant like the root, young flower stalks, seeds, etc. are edible. The stem is lime green in color with a whitish flesh. Store it in the refrigerator; it lasts for about a week. Lotus stem is very healthy being a great source of dietary fiber. It contains minerals like copper, iron, zinc, magnesium and manganese. It boosts the production of red blood cells. It has a high content of vitamin C which helps to protect our body from scurvy and increases immunity. USES Lotus stem is eaten raw when added in salads. Its salad along with pork and prawns is a delicacy in many popular cultures. Lotus stem curry is prepared by boiling or stir-frying the stem. The curry is a good accompaniment for rotis and rice. SEASONS Lotus stem is available year-round.
PRODUCT INFO Neem plant (dok sa-dao) are local herbs and vegetables. It is a large protruding plant with a bouquet of flowers with a long peduncle. out at the tip of the branch with small flowers on the stem It is spherical, small, the petals are 5 petals, are off-white, with a long tube in the center. short peduncle It has a sweet, slightly bitter taste. Neem plant bloom in early winter. Native to India a tropical plant It has been cultivated in many countries in general. Many parts are used for use and medicinal properties. Used to treat many diseases. It has a bitter taste that many people like to use leaves, young shoots and flowers to eat. USES It has a bitter and oily taste is eaten as food. Contains nutrients that help the body's immune system Resist pathogens that exist around the body especially the flu. In addition to the benefits of food Almost every part of neem is still popularly used as medicine. The bark, leaves, branches, stems, flowers, fruits, seeds and even the roots of neem. SEASONS Neem plant (dok sa-dao) is available between Jan - Mar each year.
PRODUCT INFO Phak wan are vegetables that can be used to cook many types of food. and also a medicinal plant high nutritional value It is a source of protein, vitamin C, beta-carotene, which aids in vision, nourishes the eyes and has antioxidant properties with high calcium and phosphorus. Helps maintain strong bones and teeth and Contains dietary fiber that helps in excretion It is also both food and medicine of the summer. Cure the symptoms of the fire element according to Thai traditional medicine. The most popular part is used for cooking. It has a sweet, crispy flavor that helps to cure the heat in thirsty. and cooling or cooking green medicine to reduce fever, reduce heat. USES When used in cooking, the shoots, young leaves and young fruit bunches of both types of Phak Wan are sweet, crispy, delicious and can be used in many types of cooking, whether it's boiled with chili paste or jaew, stir-fried, soft, curry with bamboo shoots, or curry, mushroom curry, curry. Liang, clear soup, stir-fried vegetables, vegetable salad SEASON Phak wan is available year-round.
Chinese Convolvulus
Ginger is an agricultural commodity which Thailand has the production potential. Mature ginger means rhizome of the harvested ginger at the age between 10-12 months after planting. Underneath the skin, the flesh is firm, fibrous, and ranges in color from yellow to brown. The rhizome is also highly fragrant with a warm, woody scent. When fresh, Ginger is juicy and crunchy with a pungent, spicy, and slightly sweet taste. Frozen Ginger can be kept up to 24 months from manufactured date under good condition.
PRODUCT INFO The coconut is a perennial plant belonging to the palm family ( Arecaceae ) and is the only living species of the genus Cocos. The coconut is a plant that can be used in a variety of ways, such as water and the pulp of young coconuts being eaten. The pulp of the mature fruit is grated and squeezed to make coconut milk. Coconut shells are used to invent things such as dippers, lanterns, etc. In addition, coconuts are classified as a kind of auspicious plant. According to the royal textbook of Brahmachat Has determined to plant coconuts in the east of the house. for prosperity. Young Coconuts are mainly used for the coconut water but the soft, sweet, delicate meat is also a real treat. They are harvested young and their green outer skin is pared away to a white cylindrical husk with a pointy, pencil-like tip. Inside the white husk is the familiar round coconut with its hard, fibrous shell, or the nut. Crack that open and you'll get to the sweet, refreshing coconut water. SEASON Coconuts are available year-round.
PRODUCT INFO Water chestnuts is "Heaw" in Thai. Water chestnuts is high in fibre and help decreasing the absorption of fat and cholesterol. It can help maintaining blood sugar level, increasing dietary fibre and lower risk of cancer, as well as improving digestive system and relieving constipation. They have a crisp, white flesh that can be enjoyed raw or cooked and are a common addition to Asian dishes such as stir-fries, chop suey, curries and salads. SEASON Water Chestnut are available all season January-December.
PRODUCT INFO The lychee fruit has a sweet, aromatic taste to it. Some people say it tastes like a grape with a hint of rose, while others claim it tastes more like a pear or watermelon. The combination of sweet and tart means the lychee pairs well with other tropical flavors. SEASON Lychee are available year-round.
PRODUCT INFO Originating in SE Asia, this sweet and juicy fruit is a little like passion fruit in texture, and is recognizable from its pale yellowy-brown skin and smokey white flesh. SEASON Long Kong is availble between July - September/ October.
PRODUCT INFO Bitter melons are small to medium gourds, averaging 6 to 30 centimeters in length, and have a long and slender, oblong shape with slightly tapered ends. The gourd's surface will vary depending on the specific type, ranging from deeply creased, smooth, pale green, and ridged to rough, dark green, and heavily textured with warts and bumps. The gourd's skin may also exhibit a waxy layer, and some rarer types of Bitter melon showcase a white hue. Underneath the thin skin, the flesh is crisp, watery, and pale green, encasing a central cavity filled with spongy pith and large, cream-colored seeds. Bitter melons are harvested when they are young and green, containing a sharp, astringent, and vegetal flavor. The gourds are also selected when they display a green coloring with a faint yellow hue, an indication of further maturity, rumored to contain a slightly milder, bitter, and acidic flavor. USES Bitter melons have an astringent, bitter flavor well suited for cooked preparations, including stir-frying, baking, saut�©ing, steaming, boiling, braising, and stewing. The melon's sharp flavor complements rich, fatty, and spicy ingredients and is often utilized in different culinary styles found within Asian cuisine. Bitter melons can be consumed raw, but the gourds should be deseeded, salted, and left for approximately 30 to 45 minutes to draw excess moisture and bitterness. Once the bitter flavor is lessened, the melons can be sliced for salads, chopped into dips and spreads, or blended into juices. Bitter melons are also traditionally blanched before use or salted to tame the astringent notes before cooking. The melons can be stirred into soups and curries, stuffed and baked as a main dish, stir-fried with vegetables and meat, or cooked and coated in rich sauces. Bitter melons can also be sliced and roasted as a simple side dish, cut and fried as a rice accompaniment, or pieces of the flesh can be dried and steeped as a healing and cleansing tea. In addition to the melons, the young leaves and shoots of the plants are edible and share the characteristic bitter flavor, used as an accent in salads and soups. Bitter melon pairs well with coconut milk, aromatics including lemongrass, ginger, garlic, and onions, chile peppers, tomatoes, green beans, eggplant, black beans, yogurt, pork, beef, and poultry, and seafood including fish, shrimp, crab, and scallops. Whole, unwashed Bitter melons will keep 3 to 5 days when wrapped in plastic or placed in a sealed container in the refrigerator's crisper drawer. SEASONS Bitter melons are available year-round, with a peak season in the summer.
PRODUCT INFO Banana flowers have a starchy, fibrous consistency and a neutral, subtly bitter, and fruity flavor well suited for fresh and cooked preparations. The outer, dark-hued bracts should not be consumed, but they can be used as a decorative serving vessel. As each bract is removed, the small florets can be separated from their tough stamens and set aside for use with the flower's heart. Once the bracts have been peeled away to reveal a yellow-white hue, the heart can be sliced into pieces and incorporated into recipes. It is recommended to immerse slices of the Banana flower in salted lemon water or vinegar water for at least 20 to 30 minutes to extract some of the bitterness. Banana flowers can be added to fresh fruit and green salads, and younger flowers will have a sweeter flavor for raw preparations. They can also be minced into dips, dumplings, and pastes. USES Beyond fresh preparations, Banana flowers can be lightly steamed and served with dips, similar to an artichoke, boiled in coconut water and stir-fried, or incorporated into curries and soups. The flowers can also be fried into patties, soaked in flavoring, cooked like fish fillets, or sauteed into vegetable, rice, and noodle dishes. In Thailand, young Banana flowers are commonly served raw on the side with pad Thai. In Indonesian cuisine, Banana flowers are mixed with pork and hot sambal, cooked in a section of bamboo, and served as a festival or wake appetizer. In Brazil, Banana flowers are incorporated into pies, quiches, and cooked into various sweet and savory goods. There is also a famous pastry in the Brazilian state of Minas Gerais known as pastel de agnu that has its own festival. The festival annually occurs in the city of Itabirito and features food vendors, local growers, restaurants, and arts and crafts vendors, all centered around the famous pastry of the region. Pastel de agnu is comprised of Banana flowers stewed with meat and then fried into a dough-like puff. Banana flowers pair well with spices such as turmeric, curry powder, mustard seeds, cumin, and chile powder, aromatics including garlic, shallots, onions, lemongrass, and galangal, coconut milk, macadamia nuts, lime leaves, papaya, and carrots. Whole, raw Banana flowers should be immediately consumed for the best quality and flavor. The flowers can also be wrapped in plastic and stored in the refrigerator, or cut pieces can be placed in a sealed container in the fridge for 2 to 3 days. In addition to fresh Banana flowers, the buds can also be found canned or frozen for extended use. SEASONS Banana flowers are found year-round, varying in availability depending on climate, region, and hemisphere.
PRODUCT INFO Bolo Maka (Ma-Uek) is small and round, approximately 1-2 centimeters in diameter. The tiny outer skin is initially green when immature, but then ripens to a yellow or orange and is covered in a fine layer of prickly hair. The inner pulp has many edible seeds and is also yellow or orange. Bolo maka is tangy and have a tropical, floral taste with a crunchy bite. Bolo maka grow in small clusters on a stout, vining perennial bush that reaches heights of just over one meter. The stems, leaves, and branches are also hairy, much like the fruit's outer skin. Bolo maka can be consumed in both raw and cooked applications. The thin exterior skin is edible once the hairy layer is shaved off and they are popularly eaten raw as an appetizer or snack. Many recipes may call just for the juicy, seedy pulp to add a touch of piquant sweet and sourness in sauces and curries. The fruit can be sliced in half and squeezed to release the inner pulp. Bolo maka is often used as a finishing condiment and paired with nam prik kapi, which is a Thai chili sauce made with shrimp paste and lime. Its sweet and sour flavor profile also compliments curries rich in coconut milk or a simple plate of rice. Bolo maka will keep up to a week when stored in the refrigerator. USES Bolo maka can be consumed in both raw and cooked applications. The thin exterior skin is edible once the hairy layer is shaved off and they are popularly eaten raw as an appetizer or snack. Many recipes may call just for the juicy, seedy pulp to add a touch of piquant sweet and sourness in sauces and curries. The fruit can be sliced in half and squeezed to release the inner pulp. Bolo maka is often used as a finishing condiment and paired with nam prik kapi, which is a Thai chili sauce made with shrimp paste and lime. Its sweet and sour flavor profile also compliments curries rich in coconut milk or a simple plate of rice.Bolo maka will keep up to a week when stored in the refrigerator. SEASONS Bolo maka is available year-round.
