Jicama is available once a year in the fall. We harvest
and send it out without any storage, so it is very sweet
and fresh compared the same item at the grocery store.
Usage and Cooking Strategies:
Jicama, should be peeled to remove the outer fibrous
layer. Chop and eat fresh in salads or cut into sticks
to eat with dip. Stir-fry with other vegetables, its
neutral flavor will take on what it’s cooked with.
It can also be cut and added to soups and stews, as
a lower carbohydrate option in place of potatoes.
Wash the outside and store in a plastic container in
the refrigerator. Use within 4-5 days.