Written by Melissa DeSa This is the time of year to gather up that winter veg that’s in season from local farms, and stuff it into a crock or jar with some salt and herbs. Cabbage, radishes, carrots, beets are all in season. Ginger and turmeric dug in the fall is still fresh and waiting…
From Chef Ashley Rella This is a great recipe to help use up two of those crops coming in right now. If you don’t have any growing at home, be sure to check out local producers from High Spring Orchard and Bakery, Frog Song Organics, and Siembra Farms, Softer persimmons like Haichau or Sajio can…
By Ashley Rella It has only been in the last few decades that our palates have turned away from aspic jiggly and gooey loving dishes to rubbery, and firm bites. Maybe it’s because of foodborne illnesses that have made our institutional recommendations on internal cooking temperatures to cook the hell out of your food until…
Several years ago I was gifted these stunning tiny seeds with a jade-like color that were nestled neatly in their long slender little seed pods. The Edible Plant Project had been saving and sharing Molokhia and I was excited to try growing and eating this unknown (to me) vegetable. Like most plants, it has many…
Meatless Monday Lighten your dietary impact by forgoing meat just one day a week. Instead, try adding more fresh, local veggies to your diet – good for you and the planet! Looking for some dee-lish recipes? Browse Meatless Monday for easy-to-make tummy & soul satisfiers. (And plan on going to the Gainesville VegFest or to…
Our I Love Local Food Week Valentine’s Day Dinner was delicious! A highlight for us was working with Chef Justin Langer to create exceptional dishes featuring varieties from our seed saving gardens, in combination with so much other local abundance. Here, our popular and much loved local heirloom from the Feaster family in Shiloh, Florida-…