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Beans—long, roma

Bitter melon

Citrus—juices

Corn—silver, yellow, bi-color

Cucumbers—mini seedless, pickling

Eggplant—purple italian, purple asian, fairytale

Garlic—chives

Greens

Herbs—flat parsley, mint, chives, thyme, sage, italian/purple/lemon/holy basil, marjoram, oregano

Honey

Melons—cantaloupe, watermelon

Mushrooms—oyster, chanterelle

Onions—white/red, white/red scallions, sweet

Peas

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

Potatoes—white, red

Radish—globe, daikon

Shoots, Sprouts and Microgreens

Squash—zucchini, yellow, acorn, butternut, delicata

Tomatoes—grape, cherry, beefsteak, heirloom, green


Local and Fresh—
Blackberries


        I know, blackberry season has come and gone this year. The rain made them huge and the extra hot June sun made them sweet, but those hot days went on too long…
        Blackberries mean summer to me. One
of my most precious memories is picking blackberries from the side of quiet country roads with first my Granny, then our sons.
        Look for full plump berries that have turned completely dark. Store unwashed, but covered, in the refrigerator until ready to eat.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

CANNING WORKSHOP
July 25, 2015; 10:00 am - 1:00 pm

Basic information on canning foods using the
boiling-water canner and steam pressure canner.
Directions and tips will also be included
on making jams, jellies and pickles.

No registration fee; printed materials $3.00 per set.
Please pre-register by calling 352-337-6209 (voicemail)
Brenda Williams, Family & Consumer Sciences Agent,
UF/IFAS Extension