Last Bite

Bring a world of flavors to your backyard

words: Jennifer L. Rubenstein | illustration: Caryn Scheving

Inspired by the cuisines of far-off lands, we Indiana garden, big or small. Send your taste buds on vacation without leaving home.

Tomatillo

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

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 Notably used in Mediterranean diets Often used as a cover crop Popular dishes: Doubanjiang (chili bean paste), shiro wot (Ethiopian dish)

Indian Brinjal

Eggplant Native to India Plant after frost Harvest in 60–80 days Traditional Indian ingredient India is the second-largest producer of eggplant, next to China Popular dishes: Bhurtha and Baingan Ka Bharta

Thai Chili

Bird's Eye Chili Native to Central America, Mexico and South America, brought to Southeast Asia in the 16th or 17th century Plant early Harvest in 115–130 days 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

Watermelon Radish

Red Meat Radish 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