All Posts

Serves 4 Ingredients For the charred Florida tomato dressing 1 medium-sized Florida tomato, cored and quartered 1 teaspoon fresh garlic, chopped 1 teaspoon all-purpose seasoning blend (such as Everglades) ½ teaspoon smoked paprika ½ lemon, juiced ¼ cup olive oil ½ cup plain Greek yogurt 3 tablespoons quality vinegar (Champagne, white balsamic, etc.) 1 tablespoon fresh herbs (parsley, thyme, rosemary, etc.), chopped fine Sea salt and fresh ground pepper, to tast e For the crou

Women play a vital role in building and sustaining our local food community in Northeast Florida.

This creamy corn chowder, using coconut milk, freshly shucked corn, local produce and peanut butter, packs a sweet and spicy curry kick. Warm up the season with this hearty meal in a bowl. Photo by Sarah McCartan. Serves 6-8 Ingredients 2 tablespoons coconut oil 2 cloves garlic, chopped 1 bell pepper, chopped 1 spring (green) onion, chopped 2-1/2 cups coconut milk 2 sweet potatoes, peeled and sliced 2 cups corn (5 ears) 1 cup water 1 yellow squash, sliced 1 tomato, chopped 3/

Don't be nervous about using the tail meat and bones of a cow in any of your favorite stew recipes. Photo by Lexi Mire. Serves 8-12 About this recipe Obtaining offal and rare cuts to use in the kitchen at home can be a bit of a challenge. Although fewand far between, traditional butcher shops like Tillman’s Meat & Country Store on Old St. Augustine Road stock some conventional frozen offal, but the high-quality organic stuff can be harder still to find. According to Mike Stow

This soup is inspired by a cold soup served at the White Dog Café in Philadelphia. It is equally delicious served hot. It can be made as much as two days ahead of time. Photo by Amy Robb. Serves 6-8 Ingredients For the peanut pesto ½ cup unsalted peanuts, toasted 2 tablespoons chopped fresh basil leaves 2 tablespoons chopped fresh mint leaves 1 tablespoon chopped fresh cilantro leaves and stems For the soup 2 pounds sweet potatoes, peeled and diced 3 stalks lemongrass, outer

Easy to assemble, this vegan soup makes a great first course during cauliflower season. Photo by Jenna Alexander. Serves 6-8 Ingredients 1 large cauliflower 1 medium potato, peeled and chopped 3 cups vegetable stock 3 bay leaves 2 medium leeks, washed, chopped 1 medium carrot, diced 1 tablespoon coconut oil 2 cups unsweetened coconut milk Sea salt and pepper to taste 1 cup microgreens Instructions Boil cauliflower, potato, vegetable stock and bay leaves for 25 minutes. Sauté

Experts weigh in on how to customize a celebration. Recent trends in celebration planning include unique venues and customized grazing boards. Photos by Cole LoCurto. In many ways, sharing an occasion with friends and family is an act of selflessness – after all, you could have decided to tie the knot in a Vegas drive-thru or turn 40 years old at home in bed. Orchestrating an event reminds us that milestones are more valuable when celebrated with others, and a professional po

For a hot breakfast any day of the week, here’s a simple pancake recipe that comes together almost as quickly as your morning smoothie! Photo by Amy Robb. Makes 6-8 pancakes Ingredients 2 medium bananas 2 whole eggs 1/2 cup gluten-free rolled oats* 1/2 teaspoon baking powder 2 pinches salt Instructions In a blender container or with a stick blender, blend all ingredients together until smooth. Allow to stand 10 minutes to thicken slightly before cooking. Heat skillet on mediu

For a hardy brunch or breakfast-for-dinner recipe, make this veggie-forward hash featuring superstars of the winter season, turnips and kohlrabi. Whether you grow your own or pick up some at the farmers’ market, save the leafy tops of each vegetable for this one-pan dish. Photo by Sara Schober. Serves 2 Ingredients 1 pint Hakurei turnips with tops 1 medium purple or green kohlrabi with top 2 tablespoons olive oil 1 small yellow onion, finely diced 2 cloves garlic, minced 1 ta

Dried peas from the garden become seeds for the next season's plantings. Photo by Amy Robb. The pinkeye purple hull peas in my garden were in their last stages of production, and only a couple of pods remained on each plant. While it was hard to resist picking the delicious peas, it was with an eye to next year’s garden that those pods were left to dry on the plants. It was time to save the seeds. As we become more attuned to the importance of our local food system, we need t

Learn the keys to success and abundant fruit will follow. Illustration by Kiara Sanchez. There are as many tips to grow tomatoes as there are varieties to choose from. Perhaps it's because this delectable fruit can be temperamental, confounding and downright frustrating if not grown with care. When done right, though, they're absolute bliss. I've been growing them for about twenty years, and when I stick to these simple steps, I get plenty to eat and share during our short bu

Year-round gardening is possible in Northeast Florida, even during the chilly days of winter and early spring. Illustration by Sara Lear Walker. Winter’s a fantastic time to grow food in Northeast Florida. What can you add to your garden this season? Root vegetables like beets, carrots, potatoes and turnips; the luscious leaves of kale, lettuce and mustards; and brassicas such as broccoli, cauliflower and Brussels sprouts. Sugar snap peas thrive in the cooler air as do herbs

Many recipes for jam recommend adding pectin to some of the sugar prior to adding to the fruit. This whole fruit jam uses less sugar than conventional jelly, so you can add pectin directly into the cooked fruit. Photo by Stefanie Keeler. Makes 3 half-pints Ingredients 1-½ pounds strawberries, washed and trimmed 1 cup basil (20 grams) Remove leaves from stems and chop. Reserve stems. 1-½ pounds (680 grams) organic sugar 1 tablespoon plus 1¾ teaspoons (17 grams) rapid set citru

By using Florida-Friendly Landscaping principles, you will have a better rate of gardening success. Strawberries are perennial plants, which means you could enjoy fresh picked berries for many years. Illustration by Em Spitler. Did you know that Florida is recognized worldwide for its major role in strawberry production? In fact, Florida is the second largest producer of strawberries in the U.S., with approximately 8,000 acres of strawberries grown in the state. Centered in t

A recent Supper Club evening in St. Augustine. Photo by Melissa Marcarelli. The Supper Club Series is a new dining experience that takes  Edible Northeast Florida  off the pages and into real life. Each Supper Club gathering is inspired by the stories, people and places featured in the magazine: the local farmers, chefs, artisans and seasonal ingredients that define our region. The result is an intimate, thoughtfully curated evening where food becomes a form of storytelling.

As part of the dragon dance performed for Lunar New Year, Chef Dennis Chan offers a return of blessings for the dancer for doing the performance. The red envelope has money inside, which is a traditional gift elders give the young, or anyone in an elderly position gives someone to wish them financial luck and success in the coming year. Photo by Brandi Hill. Americans tend to think of the holiday season as the months of November and December, but cultures around the world hav

Coconut milk balances the bite of Thai chili peppers in this dinner entrée. Photo by Stefanie Keeler. Serves 4-6 Ingredients 1 large onion Oil for stir frying 3 tablespoons red curry paste 2 (13.5-ounce) cans coconut milk 1-1/2 pounds boneless, skinless chicken breasts, cut into ½-inch strips 10 sprigs Thai basil 4 Thai chilies, halved 1/4 cup fish sauce 10 kaffir lime leaves 3 cups mixed vegetables, such as broccoli, carrots, zucchini or bell pepper, cut into small pieces Co

Originally from the Poon Yu village in Guangdong, China, my grandmother, Ngan Hoi Lee, and the Chinese side of my family later moved to Hong Kong. When I was a child, my grandma used to make these potstickers for our family, and when she lived with us, we would sit around the table and fill potstickers, freezing large batches to cook up later. (Our family would tease each other about who made the prettiest potstickers.) At every visit to my grandmother's home after I was grow

We like to eat shrimp during Lunar New Year because of its symbolic meaning of happiness, laughter and good fortune. The word shrimp in Chinese is “xia,” which sounds similar to the word for laughter, “xiao.” Eating seafood is an important part of Lunar New Year celebrations because seafood symbolizes abundance, prosperity and renewal. Photo by Melissa Marcarelli. Makes 15 Ingredients 1 packet spring roll wrappers ½ pound shrimp, deveined, cleaned ⅛ teaspoon salt ⅛ teaspoon s

Find more recipes using seasonal ingredients at Fresh from Florida . Ingredients Graham Cracker Crust 3 tablespoons Florida sugar 2 cups graham crackers, crushed to fine crumb ½ cup unsalted butter, melted Key Lime Tart Filling ½ cup fresh squeezed or bottled Florida Key lime juice 3 teaspoons fresh citrus zest (lime, orange, grapefruit, tangerine) 1 (14-ounce) can sweetened condensed milk 4 large Florida egg yolks Florida Strawberry Topping 2 cups Florida strawberries, toppe