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What's Fresh Right Now?

Bananas

Beans—green, purple, yellow

Beets—red, golden

Blueberries

Bok Choy—tot soi, mei choi

Cabbage—green, cone, napa

Carrots—orange, yellow

Celery

Corn

Cucumbers—slices, kirby

Eggplant—fairytale, graffiti, purple italian

Fennel

Garlic—chives

Ginger

Greens—arugula, collards, lacinto/curly kale

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

Honey—orange blossom, gallberry, wildflower, tupelo

Kohlrabi

Leeks

Lettuce—salad mix

Moringa

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

Okra

Onions—green, red

Papaya—green, ripe

Peas—field

Peppers—green bell, shishito, jalapeno, cherry bomb, serrano, poblano, anaheim, roasted pepper mixes

Potatoes—red/white, sweet

Radicchio—purple, treviso

Radishes—globe

Rutabaga

Shoots and Sprouts

Squash—round/long/italian zucchini, yellow, white/yellow pattypan, kobacha, acorn, hubbard, spaghetti, butternut

Strawberries

Tomatoes—cluster, heirloom, grape

Turmeric

Watermelon—red flesh, gold on gold

Local and Fresh—
Blueberries


       Harvested from February to June, blueberries from North Central Florida are the first in markets around the country every year. The perennial plants are related to cranberries and boast several varieties suited to our climate.
       Look for firm dry berries. Store covered in the refrigerator and wait to wash until ready to eat or use. Check berries for stems before using.
       Freeze washed and air-dried berries in zip-top freezer bags. Squeeze out as much air as possible before sealing each bag. Frozen blueberries may be used in place of fresh in most recipes. Do not thaw before using.