New @AltayebatMarket

Also known as "jute mallow" molokhia is a staple of Arab & African cuisine, but is also used in Brazilian, Caribbean, Indian, and Vietnamese cuisines.

Unripe, sour plums have traditionally been enjoyed in the Middle East and Asia, where they may be eaten raw or preserved. Enjoy eating the tart, crunchy plums as a snack, dipped in a little salt, or pickled.

Grape leaves are rich in vitamins and minerals. Fresh grape leaves are best consumed after they're steamed or blanched. The U.S. Department of Health and Human Services lists grape leaves on its suggested shopping list based on the healthy dietary guidelines for Americans.

Fresh green almonds have a delicate almond flavor and are delicious when  dipped into sea salt. They get firmer in texture as the season goes on — early ones can be translucent and have an almost grape-like texture while later ones take on a milky opaque look and feel more like soft almonds when bitten.

Sour grapes are very popular in Arab & Persian cuisines, used to make vinegar, soups, and stews, or simply as an alternative to lemon or lime as a souring agent in cooking.

Also known as Japanese plums, loquats are very high in antioxidants, the chemicals that help protect your cells against damage and disease. Often eaten raw, but can be used to make jams and juices.

Fresh green garbanzo beans are available in late spring and into summer. The most common way to cook fresh chickpeas is to simply boil them in salted water until they're tender, similar to edamame.