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What's Fresh Right Now?

Bananas

Beans—green, purple/green yard long

Bitter Melon

Cucumbers—kirby

Eggplant—fairytale, purple asian

Garlic—chives

Ginger

Greens—collards, kale

Herbs—parsley, cilantro, curry leaf, italian/lemon/thai basil, mint, thyme, tulsi

Honey—orange blossom, gallberry, wildflower, tupelo

Legumes—shelled white acre/creamer peas, butter beans/small lima beans

Moringa

Mushrooms—shiitake, white/blue/yellow oyster, lion's mane, trumpet, dried shiitake

Okra

Onions—green, sweet

Pac Choy

Papaya—green, ripe

Peanuts—green, boiled

Pears

Peppers—green/red/purple bell, shishito, jalapeno, datil, cherry bomb, serrano, poblano, anaheim, banana, cayenne

Persimmons

Pineapple

Potatoes—red/white

Roselle

Shoots and Sprouts

Squash—green zucchini, yellow crookneck/summer, kabocha, spaghetti, butternut, calabaza, seminole pumpkin

Sweet Potatoes

Tomatoes—cluster, heirloom, grape, sun gold, yellow/red plum

Turmeric

Local and Fresh—
Calabaza Squash


       Commonly found around North Central Florida, calabaza are a hard-skinned winter squash related to Seminole pumpkins. Shaped like a pumpkin, a gourd or a butternut squash, calabaza are characteristically identified by greenstreaked skin and dark orange flesh.
       These pumpkins are suited for extended storage. Choose firm squash with long healthy stems and store in a cool dark place.
       Traditionally, calabaza is a generic name for pumpkins so my recipes for calabaza will refer to them as pumpkins. Most pumpkin recipes may also be made with butternut squash.

 

 

Putting Food By
 
Roast an oven full of hard squash while they are in season. Puree cooked squash and freeze in 2-4 cups batches.
Label, date and freeze. Eat within 12 months.
Defrosted squash may be used the same as freshly-cooked.