Beans—green, lima, butter
Berries—blueberries
Corn—yellow
Cucumbers—mini seedless, traditional,
Euro-Asian
Eggplant—white/purple Italian, white/
purple oriental
Figs—LSU purple, LSU gold, Celeste,
Brown Turkey
Grapes—muscadines, scuppernongs
Greens—swiss chard, kale, collards,
spinach
Herbs—basil
Lettuce—green leaf, spring mix, arugula
Melons—cantaloupe, watermelon
Okra
Onions—sweet, yellow, red, leeks
Pears—Florida sand
Peas—black-eye, white-acre (shelled and in
pods), crowder, black crowder,
zipper cream, pink-eye
Pecans—shelled
Peppers—green/red/purple sweet bell,
jalapeno, tabasco, habanero, sweet
banana, red chile
Potatoes—sweet, red skin
Squash—summer, crookneck, zucchini,
spaghetti, acorn, butternut,
calabasa, kabooka, delicata,
pumpkin
Tomatoes—cluster, beefsteak, green,
sun gold, cherry, grape, plum
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Local and Fresh—
Figs
Granny had a fig tree in her backyard—
my best friend had a fig tree in her backyard—a
neighbor down the street has a fig tree in his
front yard—the common thread? I had picking
privileges during the growing season. My family
and I not only love fresh, raw figs, but nothing is
quite as satisfying as putting up preserves and
jams to eat during the year or give to friends as
gifts.
North Florida has several different kinds
of figs that grow successfully here—LSU purple,
LSU gold, Celeste and Brown Turkey figs are
available at the farmers markets during July and
August. Don’t delay in eating or cooking these
precious gems of sweetness—they bruise easily
and have a short shelf-life , so keep them refrigerated
until you use them. Just remove the stem
and enjoy one sweet bite at a time!
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