What's in Season

There are many names for jicama including the Mexican potato, Mexican yam bean, ahipa, saa got, Chinese turnip, lo bok and the Chinese potato. Jicama looks similar to a turnip or a large radish, and it can be used as an alternative to the water chestnut. Its skin is thin and can be gray, tan or brown. The skin is typically peeled before eating it raw. Raw jicama tastes similar to a pear or apple. It also does not discolor when exposed to the open air for awhile. Because of this, raw jicama is often used as an accompaniment to raw vegetable platters. When jicama is used in cooking it tends to take on the flavors of the ingredients that it is being combined with. Therefore, jicama is a nice complement to various stir-fry dishes because it blends well with many vegetables and seasonings. Jicama is a very versatile vegetable that contains a high amount of vitamin C, is low in sodium and has no fat. It is a delicious, nutritious, and interesting addition to your meals, and that’s why jicama tops the list of What’s in Season this week at the San Mateo Farmers’ Market.

Top of the list:

• Jicama

Other items in season:

• Bok choy

• Beans

• Tomatoes

• Raspberries

• Blackberries

• Okra

• Jujube

• Peaches

• Nectarines

Tips on selecting, storing and preparing Jicama:

• When purchasing jicama, select tubers that are firm and have dry roots.

• Make sure skin is unblemished and is not bruised.

• Jicama should be stored in a plastic bag in the refrigerator, where it will last for several weeks.

Jicama and pepper stir-fry

Ingredients:

1 tablespoon cooking oil

1/2 medium onion, cut into wedges

1 teaspoon grated fresh ginger

1 clove garlic, minced

2 medium green, yellow, and/or red sweet peppers, cut into thin strips (2 cups)

8 ounces jicama, peeled and cut into 2x1/2-inch pieces (about 1-1/3 cups)

2 tablespoons soy sauce

1-1/2 teaspoons sugar

1 tablespoon lemon juice

1 teaspoon toasted sesame oil (optional)

Cooking instructions:

Pour cooking oil into a wok or large skillet. (Add more cooking oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry onion, ginger, and garlic in hot oil for 15 seconds.

Add sweet peppers and jicama; stir-fry for 2 minutes. Sprinkle with soy sauce and sugar; stir-fry about 1-1/2 minutes more or until peppers are crisp-tender.

Sprinkle with lemon juice and, if desired, toasted sesame oil; stir. Serve immediately. Serves 6.

Recipe from www.pcfma.com

What’s in Season is provided by the College of San Mateo Farmers’ Market, which operates year-round, rain or shine, on Wednesdays and Saturdays from 9 a.m. to 1 p.m. at the College of San Mateo, 1700 West Hillsdale Blvd. The market is operated by the Pacific Coast Farmers’ Market Association. For more information, or to find other farmers’ markets in the area, visit www.pcfma.com or call (800) 949-FARM.