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What's Fresh Right Now?

Bananas

Beans—fillet, green, pole/rattlesnake bush

Beets—golden, red, white, striped

Blueberries

Broccoli—green, romanesco, broccolini

Brussels sprouts

Cabbage—green, napa, red

Carrots—orange/yellow/purple, red

Citrus—orange, grapefruit, sour orange

Cucumbers—slicers, kirby

Eggplant—small purple italian, purple/white/green asian, thai

Greens—mustards, arugula, collard, bok choy, rainbow chard, sorrel, tuscan/white russian/curly kale

Herbs—garlic chives, turmeric, flat leaf parsley, cilantro, dill, italian/thai basil

Kohlrabi

Leeks and Gar-leeks

Lettuce—green romaine, head, mix

Moringa

Mushrooms—fresh/dried shiitakes

Onions—yellow, sweet, red, green/red scallions

Papayas

Peas—sugarsnaps, shoots

Peppers—red/green/yellow/orange sweet bell, poblano, jalapeño, shishito, italian frying, red cherry, anaheim

Pineapple

Potato—yellow-flesh, red, purple

Squash—yellow/white/green pattypan, yellow crookneck, green/gold/bi-colored/italian zucchini, acorn, delicata

Strawberries

Tomatoes—plum, sun gold, cherry, grape, heirloom

Turnips

Local and Fresh—
Carrots


        Florida carrots are a tasty rainbow of root vegetable goodness. From the concentrated flavor of red carrots, to the ancient purples, carrots look great and provide essential nutrients.
        Roasting brings out the sweetness in an easy way of cooking. Oven temps vary, as do carrot sizes, so until you know how long they take to cook, check your roasting carrots often.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

FLOWERS, FLOWERS, FLOWERS
Beautiful locally-grown bouquets of in-season flowers!