Seasonal Crops

Chili Chili – chilis are very rich in vitamin C, provitamin A, most B vitamins, and vitamin B6. In Hmong dishes chilis are commonly used as a side dish or ground into a dipping sauce.
Bittermelon Bitter melon – bitter melons are a tropical and subtropical vine of the family Cucurbitaceae, widely grown for edible fruit, which is among the most bitter of all vegetables.
Bokchoy Bokchoy – bokchoy is a green leafy vegetable used in many traditional soups and stir-fry. Bokchoy comes in different varieties and colors and is a member of the cabbage family.
Daikon Daikon – The word daikon actually comes from two Japanese words: dai (meaning large) and kon (meaning root). Daikon is is root vegetable often 2 to 4 inches in diameter and 6 to 20 inches long.
Eggplant Thai Eggplant – The Thai eggplant may be white, green, or purple in color and can grow up to 12 inches in length. The Thai eggplant can be eaten in a variety of ways and can be used in traditional dishes such as Laab and curry.
Lemongrass Lemon grass – Lemon grass is widely used herb that releases aromatic oils from the juice sacs in the stalk. In traditional dishes lemon grass can be finely sliced or used in whole.

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