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Beans—green/purple long

Bitter melon

Citrus—juices

Corn—silver, yellow

Cucumbers—mini seedless, pickling

Eggplant—purple italian, purple asian, fairytale

Garlic—chives

Greens

Herbs—parsley, mint, italian/purple/lemon/thai
and holy basil, chive, thyme, sage, oregano

Honey

Melons—watermelon

Mushrooms—shiitake, oyster, chanterelle

Okra—green, burgundy

Onions—green, sweet

Pears

Peas—crowder, white acre

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

Pineapple

Potatoes—white, red, sweet

Radish—globe, daikon

Shoots, Sprouts and Microgreens

Squash—zucchini, yellow, acorn, butternut, pink banana, calabaza, seminole pumpkin

Tomatoes—grape, cherry, beefsteak, heirloom, green

Local and Fresh—
Florida Pears


        Hard and green, our native Florida pears
are not much to look at, but what they lack in aesthetics they make up for in flavor. This crispy fruit can drip with juicy sweetness and the grainy texture gives them the nickname “sand” pears.
        Look for firm fruit without soft or dark spots. Store for the short term in one layer at room temperature or longer in the refrigerator. Do not wait for them to get soft before using— they will be rotted on the inside by then. The flavor and texture of the skin are an acquired taste, so try it yourself, but be prepared to peel before eating or cooking.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Attentions Salad Lovers
 
Keep your eyes open for out-of-season romaine lettuce.
Abundance Aquaponics is growing the Jericho variety
and recently offered it at the 441 Market.