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Beets—red, striped, golden, pink

Bitter melon

Bok Choy

Broccoli

Cabbage—green, napa / chinese

Carrots

Cauliflower—white, purple, orange, romanescu

Citrus—orange, grapefruit, tangerine, lemon, kumquat, calamondin

Cucumbers—mini seedless

Fennel

Ginger, Galangal, Tumeric

Greens—chard, kale, mustard, arugula, wild arugula, mizuna, collards, sorrel, moringa

Greens with roots —turnips, rutabaga

Herbs—thyme, sage, oregano, rosemary, stevia, curry leaf

Honey

Lettuce—romaine, red/green leaf, spring mix

Mushrooms—shiitake

Onions—green

Papaya

Peppers—red/green/yellow/orange sweet, habanero, poblano, variety sweet and hot

Potatoes—sweet, white russet

Radish—daikon, globe, french breakfast, easter egg

Shoots, Sprouts and Microgreens

Squash—seminole pumpkin

Tomatoes—grape, sun-gold, cluster, heirloom, plum, green

Turnips—purple-top, Tokyo

Turmeric

Local and Fresh—
Beets


        Whether found in bunches with their greens attached or loose to buy by the piece, beets are a great winter veggie in North Central Florida. Several colors of beets can be found at the markets, but for depth of flavor and sweetness, nothing beats the dark red varieties. `
        Roasting is my favorite way to cook them—the least amount of fuss for the best textured result. I used to wrap each beet individually, but I have found it easier to fill a roasting pan with trimmed beet roots, tightly cover the pan with foil and roast at 350-400 degrees for 45-90 minutes or until done. Turn the beets over after 30 minutes to avoid one overcooked side.
        Slide the skins from the beets once they have cooled. Store beets covered in the refrigerator until ready to use in salads or other recipes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Try a Market Scramble with Jeff’s Home Fried Potatoes
for a great start, or end, to any day!