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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

 

 

 

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.