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What’s Fresh Right Now?

Beets—golden, chiogga, red, white

Blueberries

Broccoli—green, romanesco, broccolini

Brussels sprouts

Cabbage—green, napa, cone, drumhead, savoy

Carrots—orange/yellow/purple, red

Cauliflower—white, purple

Celery—cutting (greens with a small stem)

Citrus—orange, grapefruit, lemon, tangerines, tangelos, kumquats, calamondin, limes, lime-quat

Fennel

Greens—mustards, mizuna, arugula, turnip, collard, spinach, bok choy, tat tsoi, white/rainbow chard, escarole, sorrel, dandelion, endive, lamb’s quarter, tuscan/russian kale, wasabi

Herbs—garlic chives, turmeric, flat leaf parsley, cilantro, dill, sage, spearmint

Kale—dino/tuscan, red/white russian, curly

Kohlrabi

Lettuce—red/green romaine/leaf/butterhead, frisee, mix

Malanga

Moringa

Mushrooms—fresh/dried shiitakes, pearl/elm/blue oyster

Onions—yellow, green

Papaya

Peas—snow, shoots

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

Pineapple

Radish—red, watermelon, easter egg, french breakfast, white/purple daikon, black

Rutabaga

Starfruit

Strawberries

Sweet Potatoes—orange, white, purple

Tomatoes—cluster, large plum, sun gold, cherry, green

Turnips—purple top, tokyo

Yuca (also known as cassava or manioc)

Local and Fresh—
Green Onions


        Shiny white bodies and hollow green shoots make green onions stand out at the markets. Stalks with bulbs are young onions, while straight stalks of white flesh are usually scallions, but both are commonly called green onions. Milder than regular onions, green onions make a great substitute whether cooked or raw.

 

Wasabi Greens

I bought this tasty delicacy last Saturday morning at the Alachua County/441 Farmers Market.

The leaves are small and light green. The taste is bright and fiery warm, but the heat does not linger on your tongue and all the spiciness disappears when cooked.
Toss a handful into a scramble or soup.
Serve instead of lettuce in a salad or
on a sandwich.
Use to enhance the herbs in a batch
of pesto or chimichurri.