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What's Fresh Right Now?

Bananas

Beans—green, purple, yellow, roma

Bitter Melon

Bok Choy

Broccoli

Cabbage

Cauliflower

Chestnuts

Citrus—satsumas, kumquats, tangarines, orange, grapefruit

Cucumbers—slicers, kirby

Eggplant—fairytale, long

Garlic—chives

Greens—collards, kale, chard, summerfest, mizuna, mustard

Herbs—basil, parsley, dill

Honey—orange blossom, gallberry, wildflower, tupelo

Moringa

Mushrooms—shiitake, oyster, lion's mane, dried shiitake

Onions—green

Papaya

Peppers—red/green/yellow/orange sweet bell, aji, poblano, cayenne, shishito, jalapeño,serrano

Pineapple

Potatoes—red/white, sweet

Radishes—daikon, globe, french breakfast

Shoots and Sprouts

Squash—butternut, spaghetti, kabocha, seminole pumpkin, acorn, yellow crookneck, gold/green zucchini, pattypan

Strawberries

Tomatoes—cluster, sun gold, juliet

Turnips

Turmeric

Yuca

Local and Fresh—
Carrots


       Carrots of all colors are showing up in bunches at our local farmers markets. Don’t just eat the roots—carrot greens are completely edible if the carrots are freshly picked. Look for fresh dry greens and unblemished roots for the tastiest raw or cooked dishes.
       While carrots were originally purple, Dutch settlers brought seeds for the orange varieties when they moved to the Americas. Farmers now grown everything from solid creamy whites to orange-centered purples. If you can find them, red carrots are especially tasty raw or cooked.