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What's Fresh Right Now?

Beans—green/purple long

Blueberries

Cabbage—napa

Carrots

Cucumbers—slicers, burpless

Eggplant—oriental, italian, fairytale, nubia

Greens—kale, collards

Herbs—tulsi, thai/lemon/italian basil, lime leaf, spearmint

Honey—orange blossom, gallberry, wildflower, everglades


Kohlrabi

Lettuce—red/green leaf

Melons—cantaloupe, honeydew, watermelon

Moringa

Mushrooms

Okra—red/green

Onions—red/yellow/white, green

Peas—creamer, white acre, black eyes, pink eyes

Peppers—red/green/yellow/orange sweet bell, aji, poblano, cayenne, shishito, jalapeño

Potatoes—red/white, creamer, blue, fingerling

Radishes—daikon, black, horseradish

Shoots and Sprouts

Squash—butternut, acorn, spaghetti, pattypan, yellow, zucchini, delicata, kabocha, seminole pumpkin

Tomatoes—grape, roma, cluster, green, yellow

Tomatillos

Turmeric

Local and Fresh—
Tomatoes


       Whether picked ripe and eaten immediately or picked green and ripened on your kitchen counter, nothing can compare to the taste of a fresh-from-the-garden tomato.
       Choose tomatoes with smooth skins and allow them to ripen at room temperature. Do not store whole tomatoes in the refrigerator. Once cut, cover and store in the refrigerator.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

PUTTING FOOD BY
Tomatoes are abundant at the markets right now, so
take the time to preserve some of that summer goodness
to use year-round. While I prefer to roast tomatoes
in the oven until they are sweet and caramelized,
dehydrating or canning are also good options. Try
making a batch of your favorite tomato sauce to either
can or store in the freezer for an easy winter meal.