Buying a vegetable to bring to a multi-ethnic cooking class in Brooklyn tomorrow. I need a produce shop that has 'arbi', otherwise known as colocasia. It is a kind of taro used in Indian cooking (and possibly in West Indian and other New World cuisines as well). My Indian grocery in Manhattan only has the root part, but I would like to buy the leafy tops too. The leaves are also known as 'elephant ears'. I called Patel Brs. in Queens and they have them so I guess they are in season. But I need Brooklyn . . .
Any ideas on how to cook either the roots or the leaves appreciated as well.
Thanks in advance!