Our Specialty Products
With Martin and Gaudencia’s Mexican heritage, they introduced NYC to many products that had never been seen before-or even heard of. After 16 years in farmer’s markets, people know if they want fresh Mexican produce, Mimomex Farm is the one to look for.
Zucchini Flowers/ Flor de Calabaza
Zucchini flowers stem from the same plant as zucchini and actually help the plant produce more zucchini.
They are in season from July-October.
In Mexico, zucchini flowers are stuffed with cheese and put into quesadillas. You can add epazote, mushrooms, and salsa to bring out the flavor.
Papalo
Papalo is a staple in Mexican kitchens. The leafy herb tastes similarly to cilantro or arugula and goes with any meal. Most households keep the papalo fresh in a cup on the table for easy picking throughout the meal. Try it on salads, sandwhiches, pizza, or tacos!
Papalo is in season from June-October.
Tomatillos
Tomatillos are sour “tomatoes” that are wrapped in a leafy husk. Tomatillos are essential to making green salsa and lose their sour taste after being cooked.
They are in season from late July-November.
To cook the tomatillos you can
either roast them in the oven,
brown them on the stovetop, or
boil them.
Roasting in the oven or browning on the stovetop will deliver more
flavor. Each way works, though
boiling is a more common way to cook the tomatillos.
INGREDIENTS
- 1 1/2 lb tomatillos
- 1/2 cup chopped white onion
- 2 cloves (or more) garlic (optional)
- 1/2 cup cilantro leaves
- 1 Tbsp fresh lime juice
- 2 Jalapeño peppers OR 2 serrano peppers, stemmed, seeded and chopped (you can use whole for more heat if you want)
- Salt to taste
Jalapeños
Jalapeños! Did you know that the “vein-ier” the jalapeño, the spicier it is? We like to wait until some turn red and the veins are visible to ensure their level of hotness is off the charts.
Available from July-November.
