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What’s Fresh Right Now?

Beets—golden, chiogga, red

Bok Choy

Broccoli—green, romanesco

Brussels sprouts

Cabbage—green, napa, red, cone, drumhead

Carrots—orange/yellow/purple, red, orange thumbelina

Cauliflower—white, orange/cheddar, green, purple

Chard—white, rainbow

Citrus—orange, grapefruit, lemon, tangerines, tangelos, kumquats, calamondin, limes


Greens—mustards, mizuna, arugula, turnip, collard, spinach, tat tsoi, hon tsai tai, escarole, sorrel, dandelion, endive

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


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


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


Mushrooms—fresh/dried shiitakes

Onions—yellow, green

Peas—snow, sugar snap

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


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


Shoots, Sprouts and Microgreens


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—

        I don’t know when the cauliflower world got so colorful, but the purple, orange, green and snow-white heads in our local farmers markets right now are beautiful and tasty.
        Freshly harvested cauliflower is delicious raw and tastes mild and sweet. Look for compact heads of tight florets. Prepare by steaming, sautéing, roasting or boiling into soups. Be sure to cook and eat the stems too.























It’s Citrus Time!
This is the time of year when Florida citrus is flooding our markets.
Since the season is short, but the year long, be sure to put
by some of that citrus goodness. I freeze zest for use in baked
goods and juices for everything from marinades to lemonade.