Discover Asian-Origin Crops at the UC Davis Student Farm! 🌱

The UC Davis Student Farm proudly grows a wide variety of crops with origins in Asia. Every Monday from 12–3 PM, you can find these fresh, seasonal vegetables at our weekly farmstand on Extension Drive in Davis.

From crisp bok choy to sweet Japanese sweet potatoes, our farmstand highlights both familiar favorites and unique varieties you may not have tried before. If you’re unsure how to cook them, don’t worry — the descriptions below include simple ideas and inspiration for preparing these delicious vegetables.

Come explore, taste, and connect with the global food traditions that thrive right here at the Student Farm!
 

Perilla

Today we’re introducing perilla, a beloved culinary herb in East Asian cuisine! The two most common varieties are kkaennip (깻잎) and shiso (紫蘇) and they actually taste quite different! Perilla has a uniquely complex flavor that’s often described as herbal like basil or mint, with some nuttiness. It is delicious dishes like kkaennip kimchi and kimbap, or it can be used as garnish for various dishes. 

Japanese Eggplants

Another summer crop that thrived at the Student Farm this year was eggplant. The farm grew several Asian-origin varieties, including Choryoku, Finger Fruit Green, Petch Siam, Pandora Rose, and Snowy. Eggplants are incredibly versatile in the kitchen. They can be stir-fried with oyster sauce, made into tempura, steamed with soy sauce seasoning, and prepared in many other delicious ways.

Sweet potatoes 

The variety that the Student Farm grows is the variety called Kokei No.14, which is a Japanese sweet potato variety. It has purple skin with yellow flesh and has a sweet and chestnut flavor. It can be easily eaten as snacks by simply airfrying or drying. It is also a good campfire treat. You can wrap it with aluminum foil and bury deep under the fire until a fork can be stabbed in smoothly. 

Vietnamese Coriander (Rau Ram Persicaria Odorata)

Vietnamese coriander can be found at the Ecological Garden of the Student Farm. It is native to Southeast Asia, specifically peninsular Southeast Asia. It has a slight peppery flavor and is delicious in pho, spring rolls, marinades, and stir fries.

Napa Cabbage

Bilko is one of the most widely grown varieties. Napa cabbage is the type of cabbage to make kimchi. It can also be used for different cuisines like soup or can be eaten as wraps.  

Bok Choy 

This fall, the Student Farm is growing three different varieties of bok choy, Shikabu, Mei Qing, and Joi Choi. Bok choi can be cooked in many different ways in soups, fried, steamed, and more. In grocery stores, you can commonly find mini bok choys but these varieties are way bigger.

Chinese Broccoli

Gai Lan, also known as Chinese broccoli is native to southern China. It has thick stems and florets, as well as a firm texture similar to broccoli. It is commonly cooked with oyster sauce with nuts. 

Celtuce

Celtuce breeding is a project that AASS is collaborating with the Student Farm. Unlike romaine lettuce, celtuce is primarily grown for its thick stem. It has a crunchy flavor with slight bitterness and nuttiness.