MEYER LEMONS: Originally grown only in home gardens, Meyer lemons are favored for their mild, juicy flesh. They are excellent for flavoring both sweet and savory dishes. Meyer lemon juice can serve as a delicious, low-calorie substitute for salad dressing.
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KEY LIMES: Key limes are used in many tropical cuisines around the world. They are a staple ingredient in Latin American, Caribbean, African, Indian, and Middle Eastern cooking. A squeeze from a key lime will enhance the flavor of many dishes, including chicken, fish, and vegetable soups.
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KUMQUATS: Kumquats are the perfect blend of sweet and tart. Unlike most citrus, they should always be eaten unpeeled. The sweet, pungent rind and bitter, dry flesh combine to produce an unusual and delicious taste. Kumquats can also be used to make tangy sauces for meat or poultry.
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SHITAKE MUSHROOMS: The Shitake Mushroom is widely grown commercially and is probably the most popular of the "exotic" mushrooms. It’s distinct aroma and flavor sets it apart from other mushrooms. The Shitake works well with red meats, in particular. The Shitake is a good source of fiber and Vitamin B.
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CILANTRO: Cilantro is the characteristic flavor in Latin cooking as well as many Oriental favorites. Use the entire leaf and stem for this very clean and distinct flavor. Use fresh on tacos, in salsas, stir-fry, relishes and chutney.
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LEEKS: Leeks look like oversized scallions, but their flavor is mild and sweetly nutty. They are in fact the sweetest member of the onion family. Only the white and pale green parts of a leek should be eaten. They may be shredded raw and eaten in salads, but their flavor is enhanced when sautéed or braised.
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