I moved on past fresh juices, soy chicarrones, heaps of noodles, steaming pots of curry and the ingredients that would go with each: long beans, greens, bitter melon, water mimosa and small green eggplants.
But in the world of rainbow produce, which delights in orange beets, maroon carrots, golden raspberries and green eggplants, chard now comes with stalks of yellow, orange, magenta, pink and pale green.
I can't help judging a Thai restaurant by its green curry, and Khun Churn's gaeng keaw wan yod ma prow was alive with delightfully succulent white coconut sprouts, chewy soy protein, crisp baby corn, soft green eggplant and tiny eggplants the size of blueberries that popped in my mouth with a soft crunch.
Most of the ingredients that make Thai noodle dishes so intriguing are also easy to find, from water spinach and bitter gourds to tiny round green eggplant and pandanus leaves, from incendiary chilies and banana leaves to galangal and shrimp paste.
However, the Bangkok native does have some dishes you won't find many other places, including pungent shrimp paste fried rice, sliced pork with green eggplant and a peppercorn minefield, and "crunchy" soup with assorted pork parts.
If you want your produce to last longer, it's important to keep high-ethylene foods together, and avoid storing them with other, low-ethylene fruits and vegetables (leafy greens, eggplant, summer squash, etc)., since they'll speed ripening, and eventually, rotting. .
There had been fig trees, radishes, green onions, eggplants.
WHAT WE LIKED Duck salad, fish cakes, chicken satay, steamed dumplings, curry puffs, red chili snapper, massaman curry with avocado, green curry, eggplant with basil.
The yasai tendon ($4.60), available year round, is an all-vegetable assortment: shimeji mushrooms, kabocha squash, satsumaimo sweet potato, shishitou green pepper, eggplant and stringbeans.
Mixed green salad, eggplant caponata and mixed charcuterie get things off to a good start.
