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What's Fresh Right Now?

Bananas

Beans—green/purple long

Cucumbers—slicers, kirby

Eggplant—oriental, italian, fairytale, graffiti, long

Figs

Garlic—chives

Ginger

Grapes—purple, bronze, green

Greens—collards

Herbs—tulsi, thai/italian/red stem basil, lime leaf, curry leaf

Honey—orange blossom, gallberry, wildflower, everglades

Kohlrabi

Lettuce—green leaf, green romaine

Melon—golden crisp

Moringa

Mushrooms—chanterelle, dried shiitake

Okra—red/green

Onions—red/yellow, green

Pears

Peas—white acre, black eyes

Pecans

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

Persimmon—astringent, non-astringent

Pineapple

Potatoes—red/white, creamer, blue, fingerling

Radishes—daikon

Shoots and Sprouts

Squash—butternut, spaghetti, kabocha, seminole pumpkin, acorn, yellow, zucchini

Tomatoes—cluster, green, red roma

Turmeric

Local and Fresh—
Turmeric Root


       A dark gold-orange cousin to ginger root and native to India and Southeast Asia, turmeric is locally grown and sold. Recognized as a major component of curries, it adds deep color and a peppery flavor to any recipe. It may also be eaten raw, brewed into tea or applied to the skin.
       Its major ingredient, curcumin, is known for its anti-inflammatory powers. Many health claims have been based on that, from lessening the pain and swelling of arthritis to possible reduction of plaque in the brain of dementia patients. While I make no health claims or predictions for anyone else, I use this broth for its antiinflammatory and natural antibiotic powers when I need to stop a cold or a diverticulitis attack.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Making Do With Less
There’s an art to making do with less, but with even just the practical skill of planning ahead and the required discipline of dedicating the time necessary, anyone can make a difference in the amount of money they spend on food.
Buy vegetables and fruit when they are in season for the best value and the ripest, best-tasting produce. Eliminate waste by eating leftovers as another meal or transforming them into a new dish. Learn to “cook once and eat twice”— double any recipe that can be frozen so you can stash an emergency dinner in the freezer.
Remember to buy a little extra of your favorites when they’re in season and put them by so when you crave summer’s blueberries in the middle of December, you can just reach into the freezer or the pantry.
And finally, cook fresh food every day to help “Save the World—One Dinner at a Time.”