Beets
Blueberries
Bok Choy—pak choi, tatsoi
Broccoli
Cabbage—green, napa, savoy, red
Carrots—purple, orange, red, yellow
Cauliflower—white, purple
Celery
Chard
Citrus
Cucumbers—mini seedless
Fennel
Garlic—chives, gar-leeks
Greens—escarole, collards, mustards, turnip,
spinach, kale, sorrel, dandelion
Herbs—cilantro, parsley, dill, rosemary,
spearmint, oregano, thai lime, lemongrass, tulsi basil
Honey
Kale—tuscan, red russian, curly green
Kohlrabi
Leeks
Lettuce—arugula, buttercrunch, mix,
red/green romaine, red/green leaf
Microgreens—assorted
Mushrooms—shiitake
Onions—green/red scallions, yellow
Peas—sugar snaps, shoots
Peppers—various sweet and hot
Potatoes—red, sweet
Radish—globe, daikon, black, french breakfast
Shoots—pea, sunflower, corn, mix
Sprouts
Squash—yellow, zucchini
Strawberries
Tomatoes—red beefsteak, grape, green, cherokee purple, green zebra, sun gold
Turnips
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Local and Fresh—
Blueberries
Full of vitamins, minerals and
antioxidants,
blueberries are a superfood that taste delicious.
They grow all over North Central Florida
and our blueberries are the first ripe blueberries
in worldwide markets every year.
But it wasn’t always that way—there
was a die-off of all the local blueberry bushes
about one hundred years ago. During the 1970s,
efforts by researchers at the University of Florida
developed new breeds for our area and now both
rabbit-eye and high-bush varieties are a prolific
crop for local farmers.
While you can get berries at local stores
and farmers markets, you might want to take a
fun trip out to pick blueberries with friends and
family. An afternoon’s effort can yield both
smiling blue grins and pounds of berries. We
freeze most of our bounty and make some into
jams and toppings. Frozen berries are good in
Blueberry Slushies but can also be used in pancakes
and muffins while still frozen.
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