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From the carrot family, fennel has a similar flavor to sweet anise and is a delicious addition to soups or salads. Photo by Amy Robb. Serves 4 Ingredients 1 large fennel bulb, chopped 1 large onion, chopped 2 large carrots, chopped 2 celery ribs, chopped 4-5 garlic cloves, minced 1 tablespoon extra virgin olive oil, avocado oil or coconut oil 32 ounces stock (organic, store bought or homemade) sea salt and black pepper to taste 1 bunch parsley, chopped Instructions If you pur

The cooked squash is so creamy on its own that there’s no need for milk or milk alternatives in this vegan soup. Photo by Sara Schober. Serves 6-8 Ingredients 1 (3-pound) butternut squash, peeled 2 tablespoons extra-virgin olive oil 1 medium yellow onion, chopped 1 tablespoon fresh sage, chopped 1 teaspoon fresh rosemary, chopped 2 cloves garlic, minced 1 tablespoon fresh ginger 4 cups vegetable broth Salt and freshly ground black pepper Chopped parsley for garnish Instructio

Northeast Florida Farmers are Reinventing Local Agriculture Ben Wells stands in the field of organic produce at his farm in St. Augustine. Photos by Amanda Rosenblatt. Forecasting is the process of predicting or calculating based on results of relevant data. This term has many applications, but in the agricultural industry, forecasting the weather has been the basis of many decisions on farms. This is a daily occurrence for growers, as they decide whether to fertilize, manage

Where Northeast Florida locals eat when it's hot, chilly, rainy or just perfect outdoors.

Charred broccoli provides a smoky contrast to sweet mandarins, while a honey-miso vinaigrette brings everything together.

Crispy chickpea fritters studded with roasted winter squash make a satisfying main or side dish.

A warming, citrus-forward stew that celebrates Florida's winter bounty. Brown lentils and tender greens are brightened by fresh lemon, while earthy cumin and smoked paprika create depth.

The emergence of the "Third Place" in Northeast Florida At Chancho King, an Ecuadorian cafe and gathering spot in Jacksonville's Murray Hill neighborhood. Photos by Mara Strobel-Lanka. The term “Third Place” may not be widely known, but it’s quietly been answering some common questions for decades: What do I do after work? What's for dinner? Where’s everybody hanging out? Coined by American sociologist Ray Oldenburg, “third place” refers to spaces outside of the home (the fir

The changing landscape of beverage culture Amanda Jones, SIP Bar Manager, prepares non-alcoholic cocktails on a regular basis at the bar in downtown Jacksonville. Photo by Cole LoCurto. Edible Northeast Florida first visited the “sober curious” movement back in 2020, during “Dry January.” At the time, it was unclear if the movement was a passing fad, or if it had more staying power. As it turns out, not only is the spirit-free movement still around, but it is also continuing

Left to right: Paul Carr, Francois Castro, Brandon and Saji George, Chason Spencer, David Cohen, Antonette Palacios and Nickey Boyd. Photos by Cole LoCurto. In December, Edible Northeast Florida gathered seven voices from the region’s hospitality community around a table at Chancho King, an Ecuadorian-inspired diner in Murray Hill. Guests included Antonette Palacios, CEO of KMP Hospitality; Francois Castro, co-owner of Chancho King; David Cohen, owner of Manifest Distilling;

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