The root's exterior is yellow and papery, while its inside is creamy white with a crisp texture that resembles raw potato or pear. The flavor is sweet and starchy, reminiscent of some apples or raw green beans, and it is usually eaten raw, sometimes with salt, lemon, or lime juice and chili powder. It is also cooked in soups and stir-fried dishes.

Jícama is often paired with chilli powder, cilantro, ginger, lemon, lime, oranges, red onion, salsa, sesame oil, grilled fish and soy sauce. It can be cut into thin wedges and dipped in salsa. In Mexico, it is popular in salads, fresh fruit combos, fruit bars, soups, and other cooked dishes.

Jícama is high in carbohydrates in the form of dietary fiber.

Jícama should be stored dry, between 53°F and 60°F, colder temperatures will damage the root. A fresh root stored at an appropriate temperature will keep for a month or two.

"Locally Grown, Freshly Milled"

"Sonora" is an heirloom wheat with exceptional flavor, and when freshly milled into whole-wheat flour it is perfect for pancakes, waffles, muffins, breads (especially flatbreads), pizza and even cakes and cookies.  At Huasna Valley Farm wheat is grown dry-farm style with utmost respect to the environment. Fertility is provided by long crop rotations with cow-grazed cover crops and occasional applications of compost and mined rock minerals. No herbicides, pesticides, fungicides or synthetic fertilizers are ever used.  The price will be $6.75 for a 21/2 pound bag of freshly milled flour.

Recipes will be available at www.huasnavalleyfarm.com.

  Margie ( the fish lady ) is still taking new members for her fish CSA .  Her contact is slofreshcatch@hughes.net or call her at 805-481-5827.   I have personally been enjoying eating her fish every Friday evening for the past weeks and honestly, I will say that every week's fish has been GREAT!