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What's Fresh Right Now?

Bananas

Beans—green/purple/yellow, purple/green yard long

Bitter Melon

Cabbage—tokyo bekana (napa-type)

Chestnuts

Cucumbers—kirby, slicers

Eggplant—purple italian, fairytale, purple asian

Garlic—chives

Ginger

Greens—collards, kale, mustards, malaabar spinach

Herbs—parsley, cilantro, curry leaf, italian/lemon/thai basil, mint, thyme, tulsi

Honey—orange blossom, gallberry, wildflower, tupelo

Legumes—shelled white acre/creamer peas, butter beans/small lima beans, purple hull (frozen)

Lettuces—spring mix, mizuna, arugula, leaf, romaine

Moringa

Mushrooms—shiitake, white/blue/yellow oyster, lion's mane, trumpet, dried shiitake

Okra—green/red

Onions—green, sweet

Pak Choi

Papaya—green, ripe

Peanuts—green, boiled

Pecans

Peppers—green/red/purple bell, shishito, jalapeno, datil, cherry bomb, serrano, poblano, anaheim, banana, cayenne

Persimmons

Pineapple

Potatoes—red/white/purple

Roselle

Shoots and Sprouts

Squash—green zucchini, yellow crookneck/summer, kabocha, spaghetti, butternut, calabaza, seminole pumpkin

Sweet Potatoes

Tomatoes—cluster, heirloom, grape, sun gold, yellow/red plum

Turmeric

Local and Fresh—
Pecans


       North Central Florida is home to several varieties of pecan trees. Desirable, Moreland, Eliot, Curtis, Stuart and others vary in shell thickness, size, oil content (determines flavor and longevity) and sweetness.
       Freshly shelled pecans should be used as soon as possible or stored in the freezer in airtight containers or bags. The oils in pecans, as with any nut, can become rancid with age. Excess heat during storage can also cause pecans to become bitter.
       The fat in pecans is monosaturated, containing the “good fats” and antioxidants. They also have a healthy dose of Vitamin A, potassium, manganese, zinc and other nutrients.
       While pecan pie is one of my favorites, just one slice a year is my limit. I do eat pecans right out of the package as a snack several times a week and feature them in trail mix and granola.
       Granny served pecans before meals, either stuffed into a dried date or toasted with butter. While I do enjoy a butter-drenched pecan, this new recipe is a healthier way to enjoy the same nutty appetizer.
       NOTE: Pecan oil can be found in specialty grocers and online.

 

 

Putting Food By
 
Roast an oven full of hard squash while they are in season. Puree cooked squash and freeze in 2-4 cups batches.
Label, date and freeze. Eat within 12 months.
Defrosted squash may be used the same as freshly-cooked.