Avocado ripens after it is picked, not on the tree. Farmers can help you select ripe avacadoes, as their hard shell can make it difficult. To hasten ripening, put the avocado in a paper bag with a banana. Several farmers offer apple bananas, which are smaller than those found in grocery stores. Ripe bananas can be refrigerated for 3 to 5 days without losing their flavor.
Overripe bananas are great in smoothies, cakes, jams, and bread.
Sprouting adzuki beans are available and can be eaten raw or added to a salad. When cooked, the small, reddish-brown beans become unusually sweet and are a nice addition to soups and stews. It can be boiled or steamed, and is great when added to stir-fries, soups, and salads. Cabbage can be refrigerated for about a week. One farmer suggests scooping out the flesh and mixing it with vanilla yogurt for a sweet treat.