Veggie of the Week - Pipicha
sponsored by Coleman Farms

Pipicha is an herb from Oaxaca, Mexico. The tender aromatic pine needle-like leaves can be eaten as they are, accompanying meals as a condiment. The flavor and aroma have elements of pine, citrus and mint. This refreshing combination is mild but long-lasting, leaving a clean taste on the palate well after the meal - which might include chiles, eggs, cheese and other strong flavors.

Traditionally used as a condiment and, chopped, as a finish on enchiladas or beans, Pipicha can be substituted for herbs such as Mint, Cilantro or Dill. It works well in mixed salad, salsa fresca, or devilled eggs, and is particularly good in starch-based salads such as Tabouleh, bulgar or brown rice salads and potato salad.

Available at the Friday and Saturday markets from Coleman Farms.