How to Experiment with Exotic Foods at the Farmer's Market

Cynthia Sass: Hi I am Cynthia Sass; Prevention Nutrition Director. I am here at the beautiful Union Square Farmers Market in New York City. Now if you see something kind of exotic at your local farmers market, you’re not really sure what to do with it or how it’s going to taste, don’t walk by because one of your best resources is right behind the other side of the table, your local farmer. I’m here with Ashley from Kanaka farm and she’s going to talk us through what some of these vegetables are, what they taste like and how to use them, hi Ashley. Ashley: Hi. Cynthia Sass: Okay, so what do we have here? I’ve never actually seen this before. Ashley: Right here is a lemon cucumber. You can identify them because they are round and like yellow like a lemon, does not taste like a lemon though. Cynthia Sass: So it’s not bitter. Ashley: No, it’s not bitter but it’s sweet and it’s really good raw, just diced up in salad, Cynthia Sass: Okay. Ashley: Yup, this is a good raw cucumber. Cynthia Sass: Okay and this is counakeira? Ashley: Yes. Cynthia Sass: Okay. What is that? Ashley: It’s a special variety from Thailand actually and another good raw cucumber, just use for salads, slices it up for salads. Cynthia Sass: Okay, yummy, sounds great and then what about the Japanese cucumber? Ashley: The Japanese cucumber. Cynthia Sass: Wow. Ashley: It’s really cool. It’s a little spiky but not to full you, it’s really good dice up. You can make pickles with it. Cynthia Sass: Wow. Ashley: The pickle cucumber right here. Cynthia Sass: Okay. We need to do with some cucumber mustaches. Ashley: Okay. Cynthia Sass: Okay. So don’t pass up these exotic vegetables, just ask your farmer or whoever that’s on your farm stand, how to use them. I am Cynthia Sass, Prevention Grocery Guru.