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Here's a list of local food you'll find in season throughout the year in Northeast Florida.

Even a small rental lawn, regulated by a homeowners association, can grow food and invite wildlife. Photos by Alexandra Dovel. “Little boxes on the hillside, Little boxes made of ticky-tacky, Little boxes on the hillside, Little boxes all the same…” You may remember these lyrics from the theme song of a television show called Weeds, a mid-2000s satire of suburbia. Manicured lawns, beige-on-beige conformity, homes that looked like copy-paste jobs. It was funny because it was t

A refreshing low-alcohol spritzer that layers delicate vermouth and sherry with bright citrus and strawberry notes. Photo by Amanda Rosenblatt. Makes 1 cocktail Ingredients 2 strawberries 1 ounce sweet vermouth 1 ounce Lustau Fino Sherry ½ ounce Ritual Aperitif Alternative 1- ½ ounces grapefruit soda (such as Jarritos, Ting, or Squirt) 1 -½ ounces prosecco Lemon and orange peel, for garnish Instructions Muddle the strawberries in a mixing glass. Add the sweet vermouth, Lustau

A balanced non-alcoholic aperitif that combines herbal amaro notes with bright black currant and warming ginger. Photo by Amanda Rosenblatt. Makes 1 cocktail Ingredients 1-½ ounces Ritual Agave Alternative  ½ ounce The Pathfinder Amaro ½ ounce Monin Black Currant and Ginger Syrup ½ ounce lemon juice 2 to 3 dashes All The Bitter Non-Alcoholic Aromatic Bitters Fresh mint and dehydrated citrus, to garnish Instructions Shake all ingredients in a cocktail shaker with ice. Strain i

A sophisticated non-alcoholic whiskey cocktail that balances bright blackberry and tart lemon for an elegant sipper. Photo by Cole LoCurto. Makes 1 cocktail Ingredients 1-½ ounces NA whiskey ½ ounce blackberry puree ½ ounce simple syrup ¾ ounce lemon juice Lemon wheel and blackberry, for garnish Instructions Add all ingredients to a shaker and shake well. Strain into a rocks glass with a gentleman's cube. Garnish with a lemon wheel and a blackberry.

Dark and moist, with chewy currants, these are flavored with cinnamon, clove, ginger and rich molasses. They are so versatile – cut them in bars or triangles. Not too sweet, so you could even eat them for breakfast (we won’t tell!). Photo by Amy Robb. Makes 2 dozen Ingredients 2-1/4 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons ground ginger 1-1/2 teaspoons ground cinnamon 1-1/2 teaspoons ground cloves 1/4 teaspoon salt 1/2 cup unsalted butter, softened 1 cup lig

This cake, with just a hint of cocoa, makes a spectacular finish to a holiday celebration. Photo by Stefanie Keeler. Serves 12-16 Ingredients 1-3/4 cups all-purpose flour 1/4 cup unsweetened cocoa powder 2 tablespoons ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon ground black pepper 1/8 teaspoon ground cayenne pepper 1-1/2 teaspoons baking powder 3/4 teaspoon salt 1 cup brewed coffee 3/4 cup molasses 1/2 teaspoon baking soda 3 large eggs 2 tablespoons finely grated fr

Turn your leftover holiday roast into this Tex-Mex breakfast favorite. Ranchers and cowboys of Northern Mexico air-dried beef with chilis and regional spices so it would be preserved, machaca. The key to achieving that texture is finely shredding and crisping the beef. Photo by Nick Hogan. Serves 8 - 10 Ingredients 10 ounces leftover cold prime rib Vegetable oil 2 teaspoons ground cumin 1-½ teaspoons chili powder 10 ounces Pico De Joy (or another pico de gallo salsa) 5 eggs,

This traditional French cake is in the shape of a tree branch - the name means Christmas log. It makes a unique addition to your holiday dessert table. Photo by Amy Robb. Serves 10 Ingredients For the cake 3/4 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 3 eggs 1 cup sugar 1/3 cup coffee-flavored liqueur or water 1 teaspoon vanilla For the filling 1 cup heavy (whipping) cream 1 tablespoon sugar 2 teaspoons instant espresso powder For the frosting 1/3 cup c

The spirit-free movement continues to grow in popularity, especially among young adults who tend to be more mindful about what they consume. Some are even taking their curiosity a step further and choosing a completely sober lifestyle. These non-alcoholic drink recipes are perfect for an at-home happy hour or dinner party. Riverside Riviera A sophisticated non-alcoholic whiskey cocktail that balances bright blackberry and tart lemon for an elegant sipper. Photo by Cole LoCurt

Who should we thank for some of our most beloved local dishes, like shrimp and grits, collard greens and Hoppin' John? The Gullah Geechee. There are several eateries in Jacksonville making an intentional effort to preserve the foodways of the Gullah Geechee people. Photo by Sindy Gonzalez. The Gullah Geechee (also known as simply Gullah or Geechee, depending on the region) are the descendants of West and Central Africans enslaved on the plantations of the Lowcountry, the coas

Jacksonville is the Garlic Crab Center of the World, only most of its residents don't know it. Soft shell and blue crabs are boiled in a blend of seasonings with a lot of spices and garlic. Photos by Jesse Brantman. “Famous in Jacksonville.” That’s how Akam Sorany, manager of on MainStreet in North Jacksonville, describes a local delicacy: garlic crabs. Though not as famous as its culinary cousin Mayport shrimp, Jacksonville is the epicenter of this distinctive dish, which is

Fresh winter citrus, like grapefruit, makes for the perfect addition to seasonal cocktails. Photo by Amy Robb. Fresh is Best. Maybe. Some say squeezing fresh citrus immediately before use helps retain aromatic compounds and flavor. However taste tests have shown that flavors of lemon and lime juice may actually improve by letting them sit for four to 10 hours. Why is that? Bitter limonoid compounds, like limonin (in limes) and nomilin (in lemons), tend to develop when the jui

Looking for ways to cook together as a family? This classic comfort food makes great use of seasonal produce and will become a mealtime staple. Added bonus – any leftover meat can be used in tacos or sandwiches, and the chicken bones make a superb stock. Photo by Amanda Lenhardt. Serves 4-6 Ingredients 1 whole chicken (3–3½ pounds) 2 lemons 5 cloves garlic - 3 minced, 2 cut in half 4 sprigs fresh rosemary - 3 chopped finely, 1 reserved 1 large onion, thickly sliced 2-3 turnip

While this cake is delicious on its own, a bit of whipped cream or vanilla ice cream is a perfect balance to the cinnamon-caramel topping. Photo by Marc Foster. Serves 8 Ingredients For the apples 3/4 cup lightly packed dark brown sugar 1/4 cup softened butter 1/2 teaspoon ground cinnamon 2 medium apples (Honeycrisp, Granny Smith, Pink Lady or Cortland), peeled, cored and sliced into ¼-inch thick pieces For the cake 1-3/4 cups all-purpose or pastry flour 3/4 teaspoon baking p

Instead of using eggs and oil, this recipe calls for mayonnaise to add moisture to the cake layers. This was a common ingredient in baked goods during the Depression. Reprinted by permission from The Saltwater Table: Recipes from the Coastal South. Serves 10-12 Ingredients For the cake 1-1/2 cups sugar 6 tablespoons cocoa powder 3/4 teaspoon salt 1 tablespoon baking soda 1-1/2 cups cold water 1-1/2 teaspoons vanilla extract 3 cups all-purpose flour 1-1/2 cups mayonnaise, pref

These bite-sized treats are perfect for a holiday dessert buffet. If you don’t have time for homemade pastry dough, look for frozen mini tart shells at the grocery store. Photo by Maria Conover. Makes 20 tarts Ingredients 1 whole egg 1/4 cup light corn syrup 1 1/2 tablespoons butter, softened 2 tablespoons sugar 1 tablespoon light brown sugar 1 teaspoon all-purpose flour 3/4 teaspoon vanilla extract 1/4 cup pecans, chopped 1/4 cup mini semi-sweet chocolate chips Instructions

Gold and silver sparkly sugars make these fruity cookies pop on the holiday dessert buffet table. Photo by Cole LoCurto. Makes 2 dozen Ingredients 2-1/2 cups all-purpose flour 1/2 teaspoon cinnamon 1/4 teaspoon cardamom 1/3 cup toasted pecans, finely chopped 1/3 cup sugar Zest from 1 medium-sized orange 1 cup (2 sticks) butter, cut in ½-inch pieces 1 cup jam Instructions Preheat oven to 350°. In the bowl of a stand mixer with a paddle attachment, combine first six ingredients

Make pecan milk and use the leftover meal to mix up a batch of these cookies. Or you can purchase pecan meal from Congaree and Penn Farm, available at area farmers' markets. Photo by Sindy Gonzalez. Makes 40 cookies Ingredients 3 sticks (12 ounces) unsalted butter,* room temperature 3/4 cup + 2 tablespoons (6 ounces) natural cane sugar 1-1/2 teaspoons vanilla extract 2 cups (9 ounces) pecan meal 1 cup (5.7 ounces) all-purpose flour 3/4 teaspoon fine sea salt 1/2 cup turbinado

With just four ingredients, this cookie makes an easy treat for a holiday tea party or a hostess gift. Photo by Amy Robb. Makes 2 dozen Ingredients 1 cup butter, softened 1/2 cup confectioner's sugar 2 cups unbleached flour 1/4 teaspoon salt Instructions Preheat oven to 350°. Cream butter and sugar in large bowl. Combine flour and salt, then add to butter 1/4 cup at a time. Mix until well combined. Roll out dough until 1/4-inch thick. Cut into desired shapes, prick each piece