Herbs and Vegetables Available

Spice up your diet with locally grown vegetables and herbs originating from around the world. Here’s a closer look at some of the items you will find at the Arlington and Columbia Pike Markets. Check back during the summer season as more produce variety will become available.

Tomatillos	Amaranth Greens	Daikon Radishes	Okra
Lemon Grass	Epazote	Lemon Verbena	Thai Basil

Tomatillos

• Quick Fact - Tomatillos are covered in a papery-thin husk and are sometimes called tomate verde in Mexico which means green tomato.
• Flavor - Tomatillos can be inconsistent in flavor, some may taste sour while others may be mild and sweet. A pinch of sugar can be used to balance the taste of very tart tomatillos. Uncooked tomatillos add a fresh, tangy citrus-like flavor to salsas and the like. Blanching the tomatillos will mellow their flavor and roasting them will give them an earthy, nutty flavor.
• Nutrition - Tomatillos are high in Vitamin C and A.
• Storage Tips - Leave in the husks until ready to use and store on the counter or in the refrigerator for several weeks to a month. Avoid storing in air-tight containers.
• Recipe - Five Green Salsa with Garlic and Lime by Marina Franco, Courtesy of Secrets of Salsa Cookbook

Ingredients:
1 Tomatillos 1 lb. husked
1 ripe avocado
4-7 hot peppers (jalapenos or habaneros)
1 lime
1 clove of garlic
1/2 cup chopped cilantro

Directions: Roast tomatillos and peppers on the grill. (Cook in a skillet over low heat or broil on each side for about 5 minutes, until soft and blistered.) Blend garlic first with a little water in blender, or mash. Combine garlic with roasted peppers and tomatillos and blend on low. Mash or cut finely the avocado. Combine avocado, cilantro and contents of blender in a bowl. Squeeze lime into salsa and add salt to taste.

Amaranth

• Quick Fact - The seeds from amaranth are used as a grain for cereals and breads. But in West Africa and China, as well as other parts of the world, the broad leaves are used as a leafy vegetable. (Note that the deep purple variety can turn a prepared dish red, just like beets).
• Flavor - Described as having an earthy taste, it is often substituted for spinach and goes well in salads, soups, and stir-fries.
• Nutrition - Amaranth is high in protein and is also a good source of Iron and Calcium.
• Storage Tips - Wrap the roots and damp paper towels (Bbe sure the greens are kept dry) and seal them in a plastic bag or container. Because amaranth leaves go limp easily, it is best used within a few days.
• Recipe - See Vietnamese Lemon Tofu recipe below.

Daikon Radishes

• Quick Fact - The word daikon means "great root" in Japanese and is a fitting name for this white variety of radish that can weigh a pound or more and often grows larger than a foot.
• Flavor - Tends to have more zip than red radishes. Commonly used for sushi, salads, relishes, stir-fries, and pickling. . Different regions of Asia have their own distinctive pickle. In Japan alone, it is said there are four thousand different kinds of pickles and over one hundred different techniques for making them.
• Nutrition - Daikons are a good source of Vitamin C and Potassium. Daikon radishes are also believed to help with digesting fatty foods.
• Storage Tips - Keep sealed in a plastic bag or container in the refrigerator. They will last about a week.
• Recipe - Aged Daikon Radish Pickle (Nepali recipe) by Jyoti Pathak , Courtesy of food-nepal.com

Ingredients:
2 medium-size fresh, firm-skinned Daikon radish, red or white
2 Tablespoons vegetable oil
1 teaspoon turmeric powder
Salt to taste
2 Tablespoons brown mustard seeds, sun warmed and ground to powder
10 whole red pepper, dried and ground to fine powder
1/2 teaspoon schewan peppercorn, dry-roasted and ground to fine powder

Directions: Trim off radish tops and root tips. Peel outer layer and cut into 1-inches slices (like french fries) and place on a tray to sun-dry for half a day. (If the sun is not present, dry in open air for whole day.) Also place brown mustard seeds in the sun to dry. Grind mustard, schewan pepper, red pepper. Combine radish pieces in mixing bowl with all of the above ingredients and oil. Knead with hand thoroughly by rubbing the spices to the radish. Let is stand for 1/2 hour before placing in a jar. (Some water may be released after it is marinated.)

Select a large glass jar to hold the radish pieces. Add the marinated radish pieces one by one into the jar, pushing between layers firmly. Press and remove any air bubbles in between. Try to make as compact as possible. When it is packed thoroughly, add 2 Tablespoons of oil on the top and cover with lid. Let is stand in a warm place or in the sun for 1 to 2 weeks until it is fermented. A desirable flavor is developed during curing process. If more stronger and sour pickle is wanted, increase the standing time. The pickle is ready when the radish is still crunchy-tender and firm with slightly sour taste. Once ready store in a cool, dark place. If stored in the refrigerator the excessive souring process is diminished. Always use dry spoon to remove pickles from the jar. Serves 6-8 as a side dish. Serve with rice, meat preparations, vegetables or snacks.


• Recipe – Melissa’s Asian Slaw, recipe by Melissa's: 800-588-0151

Vinaigrette Ingredients:
1 ½ tablespoons ginger root peeled and grated
1 ½ tablespoon sesame oil
1/4 cup soy sauce
3 tablespoons rice vinegar
1 ½ tablespoons sugar
1 ½ tablespoons lime juice
½ teaspoon minced garlic (1 clove)
¼ teaspoon Salt
1/8 teaspoon Black Pepper

Directions: In a small sauce pan over medium heat, combine sesame oil, ginger root, and garlic; stir and keep on heat for 2 minutes. Remove pan and combine remaining ingredients. Allow to cool. Can be prepared up to 1 week ahead of time and refrigerated.

Slaw Ingredients:
2 cups nappa cabbage shredded
1 cup snow peas cut into 1 inch slivers
1 cup Daikon radishes peeled and julienned 1/8 inch thick
1 cup bamboo shoots (water-pack) rinsed and drained
1 cup carrots shredded
1/2 cup red bell pepper, diced 1/4 inch
½ cup roasted soy nuts salted

Directions: Combine all the ingredients in a bowl, except for the Roast Soy Nuts and mix with the vinaigrette. Add the Roasted Soy Nuts and toss just before serving. Serves 4 - 6.

Okra

• Quick Fact - This green, pod-shaped vegetable made its way to the U.S. from Africa, and has long been a staple of Southern cooking. Okra is also popular in other parts of the world, including the Caribbean, South America, the Middle East, and India.
• Flavor - Although often compared to eggplant, its flavor and texture are unique. Its gel-like nature makes it a useful agent for thickening soups and stews. In American cooking, Okra is also commonly fried in cornmeal or used as an addition to stir-fries.
• Nutrition - Good source of Vitamins C and A and Magnesium. It is also high in fiber.
• Storage Tips - Keep sealed in a plastic bag or container in the refrigerator. They tend to last only a few days.
• Recipe - West African Okra Soup by Yao Afantchao, farmer from Baltimore, Maryland (Courtesy of Soul and Spice: African Cooking in the Americas by Heidi Haughy Cusick)

Ingredients:
1/2 pound okra, cut in ½ inch rounds
1 yellow onion finely chopped
4 tomatoes, seeded and chopped
1 fresh red or green chile, finely chopped
6 cups water
1/2 teaspoon aniseeds
1 tablespoon minced, peeled fresh ginger
1/2 globe eggplant or 2 Japanese eggplants, cubed
1/4 pound dried smoked fish or dried shrimp
1/2 pound crab meat, shelled (optional)
2 tablespoons red palm (dende) oil (optional)
salt and ground black pepper

Directions: In a heavy saucepan, combine the onion, tomatoes, chile, dried fish, water, aniseeds, ginger, and salt and black pepper to taste. Bring to a boil and stir. Reduce the heat to medium and simmer, uncovered, to blend the flavors, about 10 minutes. Stir in the eggplant and cook until tender, 6-8 minute. Add the crabe meat, if using, and the okra and cook until the okra is tender, another 5 minutes or so. Stir in the palm oil, if using. Taste and adjust the seasonings. Serves 4. Serve with corn dumplings (known as banku in Ghana) or fufu (mashed yams, plantains, or cassava), or rice.


• Recipe - Bamye (Kurdish Okra Soup), by Pshko Siteki (Arlington resident)

Ingredients:
2 cups Okra (baby okra are especially good)
4 tablespoons tomato paste
4-5 cloves of garlic, chopped into large pieces
1 tablespoon salt (or less to taste)
vegetable oil (enough to fry the tomato paste: ¼ - ½ cup, as desired)
about 5 cups water (should more than cover the okra)

Directions: Rinse and drain okra in a sieve to remove most of its stickiness. Heat the oil in a deep pan over medium high heat. Add salt and tomato paste and stir until tomato paste is in small pieces. Add water. Add okra and garlic. Partly cover and cook, stirring occasionally, for about 30 minutes. Taste and add water or salt accordingly. Takes about 45 minutes. This is a typical everyday Kurdish dish. It is a soupy dish that is served over rice. Also good with Middle Eastern bread, raw greens (such as Amaranth), and raw green onions.

Lemon Grass

• Quick Fact - Lemon grass, native to India, is a popular spice used in Thailand, Vietnam, Cambodia, and Indonesia. Lemon grass has also been used by herbalists for medicinal purposes, ranging from the treatment of depression to helping with digestive disorders.
• Flavor - According to GourmetSleuth.com, “The light lemon flavor of this grass blends well with garlic, chilies, and cilantro. The herb is frequently used in curries as well as in seafood soups. It is also used to make tea.” Generally, it is the stalk that is used in cooking, with the top and very bottom being discarded.
• Storage Tips - Keep sealed in a plastic bag or container in the refrigerator. Often it will last a few weeks. It can also be frozen for about 6 months without any loss to the flavor.
• Recipe - Vietnamese Vinegar Beef Fondue, by Gernot Katzer

This recipe demonstrates the Vietnamese custom of preparing food together at the table. At the table, each diner boils thin slices of beef in a rice vinegar broth which contains ample lemon grass. Then soak 1 piece of rice wrapper in a bowl of luke-warm water. Remove the rice paper from the bowl and place the beef and other ingredients on it. Other typical ingredients include fresh vegetables (such as bean sprouts, mushrooms, carrots, and green onions) and herbs (such as coriander and mint). Wrap the ingredients and eat with spicy sauces based in fish sauce, lime juice, peanuts and chiles.


• Recipe - Green Onion and Lemon Grass Rice, by Corporate Chef Ida Rodriguez, Melissa's: 800-588-0151

Ingredients:
2 tablespoons vegetable oil
2/3 cups onion finely chopped
1/4 teaspoon turmeric
1 cup white rice long grain
1 ¾ cups water
2 stalks Lemon Grass 12in. each cut into 2 in. long pieces
½ teaspoon salt
1 large green onions chopped

Directions: Heat 1 1/2 tablespoons oil in heavy medium saucepan over medium heat. Add 2/3 cup onion and turmeric and sauté 5 minutes. Mix in rice. Add water, lemongrass and 1/2 teaspoon salt and bring to simmer. Cover, reduce heat to medium-low and simmer until rice is tender and liquid is absorbed, about 18 minutes. Remove from heat; let stand covered 10 minutes. Discard lemongrass. Heat remaining 1/2 tablespoon oil in heavy large skillet over medium heat. Add green onion and sauté 1 minute. Add rice and stir until heated through. Season to taste with salt. Serves 4.

Epazote

• Quick Fact - This is common garden herb in Mexico and Latin America and aids with digestion by helping to prevent gas.
• Flavor - Viewed as a pungent herb, commonly used in black bean dishes.
• Storage Tips - Keep sealed in a plastic bag or container in the refrigerator. It will last about a week. Another option is to air-dry the fresh leaves and store in an airtight jar.
• Recipe - Black Beans with Epazote, by Corporate Chef Ida Rodriguez, Melissa's: www.melissas.com, 800-588-0151

Ingredients:
Top of Form
11 ounces blackeyed peas pre-soaked
1 small yellow onion chopped
1 clove garlic minced
2 tablespoons Epazote
3 cups water boiling
½ cup queso fresco

Directions: Boil the 1 cup of water. Add Epazote and allow to steep for 5 minutes. Strain tea. Mix all other ingredients. Add 2 cups of water bring to a boil. Add Epazote, turn beans down to a gentle boil. Boil 15 - 20 minutes. Add salt to taste. Serve with queso fresco. Use for refried beans, salads, soups, stews, and casseroles. Serves 6.

Lemon Verbena

• Quick Fact - In addition to culinary uses, the leaves lend themselves well to pot-pourri.
• Flavor - Intense lemon aroma and flavor. Perfect in fruit salads, desserts, and cool summer drinks such as lemonade or tea. Can be used in fish and poultry marinades as well.
• Storage Tips - The delicate leaves of lemon verbena tend to last only a few days.
• Recipe - Lemon Verbena Cookies, courtesy of Forget-Me-Not Herbs 'n' Wildflowers

Ingredients:
1 1/2 cups flour
1 1/2 tbsp. dried crushed Lemon Verbena
2 tsp baking powder
1/4 tsp salt
1 cup butter, softened
1 1/2 cups sugar
2 eggs
1 tsp vanilla

Directions: Mix flour, lemon verbena, baking powder and salt and set aside. BEAT butter until very creamy. ADD sugar, eggs and vanilla. Gradually ADD flour mixture. DROP by teaspoon on ungreased cookie sheet. BAKE at 350 degrees F. for 8 to 10 minutes.


• Recipe - Vietnamese Lemon Tofu, variation of recipe by Jim Kerr, Courtesy of the Uncommon Market.

Ingredients:
1 lb tofu, cubed
3 tsp of chopped fresh lemon verbena
4 green onions, chopped
1 medium onion, chopped
1 clove garlic
3 tsp soy sauce
1 tsp sugar or ½ tsp honey
2 Tbsp sherry
3 tsp oil
pinch of salt
amaranth and other greens
fresh herbs, chopped: Korean mint, Chinese parsley,
Thai basil - adjust amount to suit your own taste

Directions: Combine all the ingredients but the tofu and greens in a food processor and blend. Marinate the tofu in the mixture for at least two hours in the refrigerator. Cook the tofu in one of these ways: skewer and grill, stir fry it or bake it in a 350º oven for 10-20 minutes. Serve over steamed rice or vermicelli noodles. Use the chopped greens as a side dish, and mix them together on your plate.
Variation: Cubed chicken breast may be substituted for the tofu. Fish sauce (3 tsp) may be added to the marinade.

Thai Basil

• Quick Fact - This sweet basil is a popular herb in Southeast Asia. The flowers on this plant are edible.
• Flavor - Generally has a clove or licorice-like flavor. Handfuls of whole leaves are often used in seafood dishes, green and red curries, and spicy stir-fried dishes. Sprigs of it are also used in vegetable platters, spicy salads, and chilli dips.
• Storage Tips - Wrap in slightly dampened paper towels and place in a plastic bag or container in the refrigerator. It should last a few days. Basil can also be ground up and frozen in ice cube trays to keep it fresh longer.
• Recipe - Thai Pork with Basil, by Bruce Saunders (Arlington resident), Eco Friendly Foods, 2003

Ingredients:
1 lb pork tenderloin (thinly sliced), ground pork or pork stir fry strips
2 cups Thai basil leaves
4 shallots and/or bunch scallions
3 tablespoon peanut oil
4 cloves garlic
3 hot red or green chilies, thinly sliced (adjust amount to suit your own heat tolerance)
4 teaspoon fish sauce
2 teaspoon soy sauce
2 teaspoon sugar
1/4 cup chicken stock, dry vermouth, or water

Directions: Thinly slice the pork across the grain. Wash, dry and stem the basil. Slice shallots/scallion. Cut the green part of scallion into 1 inch pieces. Heat the wok over a high flame. Swirl in the oil and heat almost to smoking. Add the garlic, chilies, shallots, and white part of scallions and cook until all begin to lightly brown. Add the pork and stir fry until almost done. Add the fish sauce, soy sauce, sugar, stock and green part of scallions and bring mixture to a boil. Stir in the basil leaves. Serve at once over rice or noodles. (The dish is supposed to be soupy.)

Variation: Thinly sliced chicken breast or ground chicken can be readily substituted for the pork.


• Recipe - See Vietnamese Lemon Tofu recipe above.