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Beans—purple/green long

Berries—elderberries

Cabbage—napa

Cucumbers—slicers

Eggplant—purple italian, white/purple/green japanese, fairy tale baby

Fennel

Garlic—chives

Herbs—mint, garlic chives, sage, oregano, rosemary, italian/purple/lemon/thai/tulsi basil, parsley

Leeks

Lettuce—green butterhead, romaine

Melons—cantaloupe, watermelon, crenshaw, sun jewel, sugar cube

Moringa

Okra

Onions—large green

Pears—Florida sand

Peas—black eye, white acre, creamer

Peppers—red/green/yellow/orange/mini sweet bell, poblano, cayenne, datil, banana, jalepeno, variety hot

Potatoes—red, sweet

Shoots, Sprouts and Microgreens

Squash—butternut, seminole pumpkin

Tomatoes—grape, beefsteak, cherry, large plum, green

Local and Fresh—
Tomatoes


        We are so lucky to have tomatoes available year-round. During late summer, a glut of overripe tomatoes can be a problem for farmers and gardeners. For years now, I’ve used bags of overripes to make tomato jam that we use in place of ketchup or on sandwiches. Recently, I have experimented with a smoky tomato jam, made with smoked sweet paprika, a spicy version with siracha and cayenne, plus this jam exploring the fruity-warmth of our local datil peppers.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Not Quite Local—Mangoes
Every summer Mango Mike brings up 8-12 varieties of mangoes
to Gainesville from his family’s farm in South Florida. Since they
are not available year-round, I buy dozens to eat, freeze or
preserve as slices or jams. Smaller varieties are still being
picked during August, but the larger ones, like Kents or
Haydens, are harvested earlier in the year. When buying mangoes,
look for firm fruit with no bruises or cuts. Ripen at room
temperature. Cover and refrigerate after cutting.