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What's Fresh Right Now?

Bananas

Beans—green/purple long

Chestnuts

Cucumbers—slicers, kirby

Eggplant—oriental, italian, fairytale, graffiti, long

Galangal

Garlic—chives

Ginger

Grapes—purple, bronze, green

Greens—collards

Herbs—tulsi, thai/italian/red stem basil, lime leaf, curry leaf

Honey—orange blossom, gallberry, wildflower, everglades

Moringa

Mushrooms—chanterelle, dried shiitake

Okra—red/green

Onions—yellow, green

Pears

Peas—southern field

Pecans

Peppers—red/green/yellow/orange sweet bell, aji, poblano, cayenne, shishito, jalapeño

Persimmon—astringent, non-astringent

Pineapple

Potatoes—red/white, creamer

Radishes—daikon, red

Roselle

Shoots and Sprouts

Squash—butternut, spaghetti, kabocha, seminole pumpkin, acorn, yellow crookneck, gold/green zucchini

Sugar Cane

Turnips

Turmeric

Local and Fresh—
Galangal


       One of the many cousins of culinary ginger, galangal or Siamese ginger, comes from the spicy side of the family. With notes of citrus and forest, its flavor is familiar to cooks and consumers of many asian dishes. When tasted raw, those subtle notes transform almost immediately into a long-lasting gingery fire on the tongue. Tamed by cooking, galangal offers a complexity to dishes that ginger alone cannot match.
       Galangal is very woody or fibrous in texture and should be sliced thinly with a serrated knife. It can be peeled with a spoon like ginger, if desired. Since it really isn’t edible because of the dense fibers, remove it before serving. Store lightly covered in the refrigerator.