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What's Fresh Right Now?

Bananas

Beans—green/purple long

Cucumbers—slicers, burpless

Eggplant—oriental, italian, fairytale, nubia, long

Greens—kale, collards

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

Honey—orange blossom, gallberry, wildflower, everglades

Lettuce—red/green leaf

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, spaghetti, kabocha, seminole pumpkin, acorn

Tomatoes—grape, cluster, green, yellow/red roma

Turmeric

Local and Fresh—
Long Eggplant


       Often referred to as Oriental, long eggplant has varieties linked to Italy as well as Asia. While most have a uniformly thin body, some long eggplant are thin at the stem end with a thicker bottom. The taste is mild and the flesh cooks up creamy. When buying, look for smooth shiny skin and firm flesh. Store in a paper or cloth bag in the warmest spot of the refrigerator.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

PUTTING FOOD BY

Italian and Thai basil have been prolific the past few weeks,
so I made batches of pesto to store flat in the freezer.

When freezer space is scarce, I air dry basil in bunches. Place the
entire bunch, leaves first, into a medium-sized paper bag and
gather the top around the stems with a rubber band. Hang in a
dark closet or place on a high shelf until leaves are dried. To
store long term, strip leaves from stems and place in a glass jar.