LAST BITE
Bring a world of flavors to your backyard words: Jennifer L. Rubenstein | illustration: Caryn Scheving
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nspired by the cuisines of far-off lands, we VXJJHVW ÀYH LQJUHGLHQWV WR JURZ LQ \RXU Indiana garden, big or small. Send your taste buds on vacation without leaving home.
Watermelon Radish Red Meat Radish
Thai Chili
Tomatillo
Bird's Eye Chili
Husk Tomatoes Native to Central America and Mexico Plant after frost Harvest in 75–100 days after planting A staple in Mexican cuisines The tomatillo (toema-TEE-yo) dates back more than 50 million years Popular dishes: Salsa verde, fried green tomatillos
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edible INDY
Fava Bean Broad Bean Found in eastern Mediterranean around 6000 B.C., one of the most ancient plants cultivated Cool-weather crop, plant in early fall Harvest in 80–100 days
Native to India
Native to Central America, Mexico and South America, brought to Southeast Asia in the 16th or 17th century
Plant after frost
Plant early
Harvest in 60–80 days
Harvest in 115–130 days
Indian Brinjal Eggplant
Traditional Indian ingredient
Notably used in Mediterranean diets
India is the second-largest producer of eggplant, next to China
Often used as a cover crop
Popular dishes: Bhurtha and Baingan Ka Bharta
Popular dishes: Doubanjiang (chili bean paste), shiro wot (Ethiopian dish)
Summer 2019
Perfect indoor or patio plant Often used in Vietnamese or Thai cuisines There are more than 79 varieties from three species of Thai chilies Popular dishes: Tom Yum Goong, Panang curry
An heirloom Daikon radish originating in China Cool-weather crop, plant early spring or early fall Harvest in 65 days Often used in salads or pickled The Chinese name Shinrimei translates to “in one’s heart beautiful” Popular dishes: Bahn Mi sandwich, watermelon radish tacos
