Malabar spinach in its raw state has a pleasant mucilaginous quality that really made it special
. When raw, I found it best to eat Malabar spinach in small mouthfuls, lest it generate too much slime. It certainly has a wonderful fresh green flavor. Makes you feel virtuous eating a bowl.
Lucky Duck and the Wheeler Mansion Market are special too. It's a great setting for a market. Most of the vendors are set up on the south lawn and in the back yard.
Lucky Duck has instantly become my favorite vegetable vendor. Every item they offer is unusual and pristine. Nice people and the prices are more than fair for such lovely produce.
From the left: Malabar spinach, three varieties of cucumber, long beans (both purple and green), Korean melon, tinda squash, shishito peppers, several kinds of eggplant, eggs (duck or chicken). They also sell pasture-raised chickens. I'll bet those are great. Wonder if they ever sell ducks…
That's the Malabar spinach, with a few warty cukes and both colors of long beans in the background. I'm not the biggest fan of mucilaginous veggies so I definitely prefer it cooked. I simmered Malabar spinach and purple long beans in some leftover Burmese soupy curry and was relieved to find it didn't exude much slime. The texture when cooked is rather kelp-like and quite appealing. That was a great bowl of curry. Tonight I'll make some sort of curry with the tinda (and probably the rest of the spinach and long beans).
For lunch I had an international cucumber sampler plate (can't remember which is which) with blanched purple long beans and some balachaung. I'll post a bit more about this Burmese chili and dried shrimp condiment later.
Lucky Duck Farm is really a treasure. Thanks to trixie-pea
for bringing it to our attention.