There is no end to the mountain of fresh produce at the market

With fall just behind us, it can seem like there is no end to the mountains of fresh produce at the market. While strolling through the aisles, we often gravitate toward the produce we are familiar with, like tomatoes, potatoes, and parsley. However, if you look carefully, our Market has so much more to offer! Finding these gems may elevate your home cooking and take you on a flavor journey that may just surprise you.

Food trends come and go, but some ingredients are worth keeping. Asian-fusion flavors remain a favorite, and herbs like lemongrass and ginger can instantly enhance your cooking. Lemongrass brings bright, citrusy notes—slice the tender inner stalks for soups and curries, or bruise older stalks to release their oils before removing them at serving. You can even dry it for winter use or steep it in tea. Ginger, bold and aromatic, adds both flavor and health benefits, aiding digestion and balancing blood sugar. From pickled to candied, ground to dried, its versatility makes it a pantry essential.

When it comes to unusual produce, De Leon’s Farm is a champion. At their booth, you will find all sorts of new herbs and vegetables that may inspire you. Chayote squash, with its smooth or spiky skin, is a mild, zucchini-like fruit packed with nutrients and fiber. Chipilín is a nutrient-rich herb used in tamales and stews. Its short lifespan makes growing and storing it a challenge, yet it’s ranked among the world’s top 16 most important herbs. Have you tried purslane? This hardy, nutrient-packed vegetable boasts omega-3s, antioxidants, and vitamins. With succulent green leaves and meaty stalks, it’s great in salads, stir-fries, or stews—and helps retain soil moisture and prevent erosion, which makes it a superhero of the plant world. “We’re excited to grow these uncommon crops and enjoy them super fresh,” says Uriel De Leon, the founder of the farm.

Tomatillos, often mistaken for green tomatoes, are tart, citrusy nightshades usually encased in a paper-thin husk. They’re delicious raw or as the star of salsa verde. We visited Sosa Farms and were delighted to meet founder Grandma Amelia Sosa. What started as a one-acre family garden to feed six kids has grown into a beloved Market favorite, thanks to her knack for growing vegetables and connecting with the community.

Amelia’s passion for farming continues through her grandchildren. “My 11-year-old grows melons, and my 21-year-old experiments with watermelons—some weighing 30 lb!” With pride in her voice, she assures that the Sosa legacy is thriving for generations to come.

May’s Produce & Flowers is a must-visit for unusual ingredients. Bitter melon, a popular ingredient in Asian cuisine, can be softened by salting and blanching, and then added to stir-fries, stews, curries, or stuffed dishes. Long beans, with their tender, asparagus-like texture, are perfect for quick stir-fries.

This week, try pozole, a traditional Mexican stew made with nixtamalized corn (hominy) from Three Sisters Nixtamal. The ancient process makes corn easier to digest and perfect for stews, tortillas, or tamales.

For adventurous eaters, these ingredients offer new flavors, textures, and a taste of cultural heritage. Next time you stroll the Market, stop, explore, and let your culinary curiosity lead the way.

BFM Recipe: Amelia Sosa’s Salsa Verde