Family Myrtaceae

Family Portulacaceae

Family Lythraceae

Family Moraceae

Family Lauraceae

Family Piperaceae

 

Family Euphorbiaceae

 
 

Family Cactaceae

 
 
 

Family Asteraceae

Family Asphodelaceae

Family Agavaceae

 

Family Caricaceae

One species of the Caricaceae Family was identified in one lot.

1. Papaya - Carica papaya L.

Comments: One tree was found in lot #102. Farmer consumes raw or blended in smoothies. Standers-by mentioned that consuming papaya may promote weight loss.

Family Anacardiaceae

One species of the Anacardiaceae family was identified in only one of the 101 lots surveyed.

1. Mango - Magnifera indica 

Comments: An unexpected finding was that of a mango seedling that is at least one year old, informed its "Jaliscience" owner in lot # 120.  He is growing the mango not for himself but for a neighbor of the farm.  Mangos are usually eaten raw in the farmers home country of Mexico, he said.  The skin is removed, lemon juice and chili powder is added for taste!  

Family Apiaceae

Three cultivar species of the Apiaceae family were found, all are regularly used in Mexican cuisine.

1. Cilantro (corainder, top) - Coriadrum sativum

Comments: Self-seeding annual, strong tangy flavor. Center to Mexican cuisine. Two of the growers import their seed from Mexico, while others leave a few plants for seeds or buy the seeds at nurseries, share or trade their seeds with other farmers. Suprisingly, the cilantro at the farm is much thicker in texture than grocery varieties. Found in 45 lots.

2. Zanahoria (carrots, bottom) - Daucus carota subsp. sativus

Comments: Plant that often fell "victim" to topos or moles when the farm was first established. Farmers buy seeds at local nursery. Found in 7 lots.

3. Apio (celery, not shown) - Apium graveolens

Comments: Primarily used in caldos or soups. Farmers buy seeds.

Family Cucurbitaceae

Two species from the Cucurbitaceae family were identified.

1. Cucurbita ficifolia Bouche - chilacayote, Malabard gourd

a. pinto or spotted (top) identified in 2 lots (#82, #3)

b. blanco or white (middle) identified in 1 lot (#144)

Comments: Annual, tendrilled vine. Both varieties are used to make crystallized candy. Fruit is placed in a mixture of lime and water for 24 hours to soften the hard skin before cooking. All three farmers are from Mexico.

2. Sechoum edule subsp. edule (Jacq.) Sw. - chayote or pear-vegetable (bottom).

Comments: Annual, tendrilled vine. This domesticated variety was found in 5 lots (#3, #80, #82, #141, and #153). The skin is removed, the fruit is pitted and then steamed, used in soups or sauteed with other vegetables.

From Stanford/Avalon Farm Research