Locally grown tiny, black-skinned aguacates (avocados), not much bigger than figs, can be eaten skin and all. The pit is about the size of a grape. This week they are priced at 23 pesos per kilo.
Brócoli is farmed in Michoacán’s Zona Lacustre (lake zone) as well as around the Meseta Purhépecha (Purhépecha tablelands).
Calabacita (little squash, similar to zucchini) are about four inches long.
Cebollita de cambray (small knob onions, freshly pulled from the ground) came to market at ten pesos
the kilo.
Chícharos (green peas) are always tempting during their season. Mexico Cooks! shells and washes them, then puts them in a bowl with a pat of butter and microwaves the peas until done.
Coliflor is also commercially farmed in Michoacán. In season now, the head in the foreground cost 12 pesos. The head weighed nearly three pounds.
Next week: Mexico Cooks! continues to find seasonal vegetables currently in the markets, Part 2.
Looking for a tailored-to-your-interests specialized tour in Mexico? Click here:
http://mexicocooks.typepad.com/mexico_cooks/2008/05/rinconcitos-esc.html
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