One of our produce reps showed up yesterday with some interesting items to try...
yellow plum- tart, fairly firm texture, hints of citrus but not mouth puckering astringent
black apricot- also closer to a plum, uber sweet flesh, astringently tart skin, soft supple texture
iceplant- funny I had just seen these for the first time the day before on StudioKitchen... refreshingly soft and spongy with a delicate ghostly crispness (more of a textural element than anything else)... can these be soaked in an ice bath of flavorful water to soak up nuances of flavor?
oca- also known as New Zealand yam (found in NZ and parts of South America along the Andes), very much like a crisp potato with hints of sweetness and tanginess, an extremely interesting starch for any dish. It's tolerant of high altitudes and was first introduced to Europe as a food source during the potato famine.
