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What's Fresh Right Now?

Bananas

Beans—green, purple

Beets—red, golden, chioggia

Blueberries

Bok Choy—tot soi, mei choi

Broccoli—crowns, broccolini

Cabbage—green, red, napa

Carrots—red, orange, yellow

Cauliflower—white/purple/orange, romanescu

Celery

Citrus

Fennel

Garlic—chives, gar-leeks

Ginger

Greens—arugula, collards, white russian/lacinto/curly kale, rainbow/swiss chard, mustard, escarole, endive, spinach

Herbs—parsley, dill, cilantro, curry leaf, italian/thai basil

Honey—orange blossom, gallberry, wildflower, tupelo

Kohlrabi

Leeks

Lettuce—red/green leaf, red/green romaine, salad mix

Loquat

Moringa

Mushrooms—shiitake, white/blue oyster, dried shiitake

Nasturtiums

Onions—green/red, yellow

Papaya—green, ripe

Peas—snow, sugar snap

Potatoes—red/white

Radicchio—purple, treviso

Radishes—globe

Rutabaga

Shoots and Sprouts

Squash—round/long/italian zucchini, yellow, white/yellow pattypan

Strawberries

Tomatoes—cluster, heirloom, grape

Turnips—purple top, salad

Turmeric—orange

Local and Fresh—
Watermelon


       The first time I came to visit Gainesville was May 1979 and, though it was unusually cool, it was watermelon season and we visited the Newberry Watermelon Festival. I was enchanted by everything—the queen, the parade, the seed spitting contest—except the watermelon.
       Like my maternal grandfather and aunt, I just don’t like watermelon. Yeah, I know, unbelievable, but true. That said, the sweet juiciness and the crispy crunch is irresistible to many and a few are willing to “taste test” my recipes!
       Look for firm melons with smooth skin and heavy for their size. Inspect the pale spot where the watermelon rested on the ground and pick the one with a yellowish rather than white spot. Some people swear that thumping a melon works to pick a winner, but you need to learn that skill from one of those experts.