Wild and Wacky Veg
In contrast to other formerly quiet California regions, San Luis Obispo County maintains its rural identity and paradise of fresh food, including its longstanding status as one of the U.S.’s biggest fruit and vegetable producers. Thousands of varieties of crops grow here, some more unique than others.
Exploring the unusual vegetables and fruits of the Central Coast.
They say looks can be deceiving, and for these peculiar fruits and vegetables that is certainly true. Although these edibles may seem odd in shape or unappetizing at first glance, they are not worth missing out on. Fortunately, the Central Coast is full of dedicated farmers and growers harvesting these plants to ensure they make their way from our soil to local stores and hopefully, into your next entrée, dessert or cocktail.
Edible Cacti from Rivenrock Gardens
By nature, the exterior of a cactus screams “do not touch me,” (let alone eat me), yet hundreds of varieties of edible cacti have been consumed for centuries. One species in particular, nopal cactus, is growing on the Central Coast thanks to Rivenrock Gardens, a family-owned small organic farm that has specialized in edible cacti since 1993. This species, which naturalized around the Mediterranean and is deeply rooted in the culture and cuisine of Mexico where it is native, used to be consumed for its fruit exclusively. Today both the nopal’s fruit and pads are cooked and prepared for dishes, incorporated into cocktails, gourmet meals and even animal feeds. Each cactus offers varying fruits, colors and textures along with an unforgettable sweetness. This vegetable has also been known to help those facing extreme food depletion due to its resilience growing in harsh environmental conditions, and with our changing climate, edible cacti are a produce you’ll be seeing more of.
African Horned Cucumbers from Bear Creek Ranch
African horned cucumbers, otherwise known as kiwano melons, are one of a variety of organic subtropical fruits grown in the region, particularly at Bear Creek Ranch. Its formidable orange outer skin, covered in tiny horns, does not prepare you for the bright green, jelly-like texture inside. Once fully ripe, this melon’s inner fruit offers edible seeds and a tangy flavor, similar to a cucumber but slightly sweeter. Some even detect what tastes like a hint of banana when they try a bite. This exotic fruit offers several health benefits, such as helping increase hydration. The African horned cucumber is 88 percent water and also contains electrolytes. On a hot California day or after a workout, grab a kiwano, eat it raw or cooked, mix it in a salad or add it to your smoothie.
Romanesco and Watermelon Radish from Babé Farms
It’s difficult not to become mesmerized by the intricacies of romanesco, a hybrid of broccoli and cauliflower that naturally grows in fractal form. Its ornate pattern is a combination of individual florets that takes shape as a self-repeating design through the whole head. California sustainable farmers, including Babé Farms, have harvested romanesco in recent years as they switch up vegetable offerings for consumers to enjoy. Along with its fascinating texture, the vegetable has an earthy flavor and natural nuttiness that tastes even better roasted, particularly with a bit of olive oil and salt and pepper. Not only is romanesco fun to look at, but it also has nutritious benefits — it’s rich in vitamins A, B, C and K and high in fiber — that make eating it all the more delightful.
A lovely addition to a meal is another vibrant vegetable, the watermelon radish. The pale green exterior with a glowing, flamboyant pink interior is outlined with a chartreuse skin, when sliced. The firm, crunchy texture and delightfully mild flavor profile with just a hint of peppery spice makes it perfect for pickling, or shaved on salads or sandwiches.
Chinese Napa Cabbage from Talley Farms
If you grew up enjoying East Asian cuisine, you are no stranger to Chinese napa cabbage, but surprisingly, this versatile and highly nutritious vegetable is only now gaining familiarity in mainstream produce outlets and meals. To say this cabbage is a health powerhouse is an understatement, and luckily for us locals, Arroyo Grande’s Talley Farms grows it year-round. Napa cabbage is a great source of vitamin B that helps increase energy and maintain brain health, and calcium that supports bone health. It also contains vitamins A, C, and K, all of which help strengthen the heart. Beneficial minerals within Chinese napa cabbage help regulate blood pressure, aid in digestion and protect immune systems. The health benefits of integrating this vegetable in daily life are extensive, which is simple to do. Cook the cabbage in a stir fry, soup or slaw or incorporate it in a wrap.
Finger Limes from Shanley Farms
It’s not often you get to play with your food, but when it comes to finger limes, it’s a requirement. All it takes to enjoy this one-of-a-kind fruit is a single cut and a steady squeeze to pop out its inner fruit, or pearls. These limes, which are native to Australia, thrive in subtropical and Mediterranean climates, the reason why they flourish at Morro Bay’s Shanley Farms, a similar environment. The outside skin of the finger lime varies from a dark purple to green color depending on the season, and the inner pearls, which resemble fish roe, grow in a various colors from yellow and neon green, to champagne or light pink. Although the pearls vary in color, they are all the same, having a crunchy texture when bit into and a citrusy, slightly sour taste. A few ways to enjoy the finger lime’s pearls include adding them to aioli, fresh sushi and seafood. They even work on desserts or in cocktails — we suggest mojitos!
