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GINGER
Ginger is the
root stalk of a tropical plant. Ginger does not have to be
peeled before using. The new little sprouts that appear on the
sides of the ginger have a very delicate flavor (so do not cut
them off, but mince and use). A small slice of ginger cooked
with your fish will keep the smelly odor out of your house.
Once you have discovered the full delicate flavor of fresh
ginger root, you will wonder how you ever cooked without it.
Fresh ginger makes a wonderfully soothing tea. Use ginger root
for all stir-fries, salad dressings, fruit and poultry, in
marinade sauces, chutneys, jams, cookies and cakes. Ginger is
ethnic because it is used in so many different countries.
TOMATILLOS
Also called
the “Chinese Lantern” plant and Mexican husk tomato, the
tomatillo has a papery calyx that covers a fruit resembling a
green cherry tomato. Ranging from one inch to plum size, the
tomatillo has a solid seedy flesh. It has a slightly sweet
apple or plum flavor that is enhanced by cooking. Tomatillos
are available year round in the supermarkets. They should be
stored in a cool, dry area. Traditional use includes steaming
and using in salsas, stews, and casseroles. Tomatillos contain
approximately 50 calories per ½ cup and are a good source of
vitamin A, C, and Niacin.
JICAMA
If you have never
had jicama – try it – you are in for a treat! It’s like a huge
water chestnut, also called a Mexican potato/apple. It has a
white flesh that is slightly sweet. Jicama is a root tube
grown in tropical America. Keep jicama cool and dry. Serve
cool raw with limes and salt. Or cook in stir fry, stews,
soups, casseroles, or as a substitute for water chestnuts.
Jicama contains approximately 50 calories per 4 oz. Serving
and is a good source of Vitamin C.
PEPPERS
We at Marjon
offer a large variety of peppers from the very mild to the
scorching Scotch Bonnets or Habanero – below is Marjon’s Chili
Pepper Guide.
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