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Co-founders MJ Anderson and Nadia Korths stand at the entrance to the Murray Hill Farmers' Market, held every Wednesday evening. Photo by Austin Allen. Like the crisp crunch of a yardlong bean, the first cool air of fall breaks through the summer heat. Florida summers can be brutal; aside from a few resilient plants, farmers forfeit the battle against bugs to plan and prep for fall. Recent record temperatures have made the season even more challenging with farmers having to prioritize the safety of farm staff in extreme weather. So, once the October air shows any sign of cooling down, farmers, market managers and customers in Northeast Florida welcome the kickoff to peak growing season. “It feels like a season of renewal,” says Sarah Salvatore, farmer and director of Eartha’s Farm and Market in Northwest Jacksonville, who anticipates the busy season even with the long days of sowing seeds and working the soil. Although many farmers’ markets in our region are open year-round, fall marks the return of an abundance of local produce. Markets in other parts of the country close when winter approaches; in Florida, booths are once again filled with seasonal produce like beans, peas, tomatoes, sweet potatoes, root vegetables, lettuces and leafy greens. Market staff and vendors look forward to the return of shoppers making a weekly visit to get seasonal favorites and staples like sourdough bread, fresh eggs or local meats. Farmers’ markets are a meeting place and without the summer heat, folks are happy to be back, catching up with neighbors, swapping recipes and connecting with the farmers and artisans who produce their food. Under the bridge at the Riverside Arts Market in Jacksonville, Farmers Row is once again filled with fresh local produce and cartons of farm-fresh eggs. Tucked behind the trees at the St. Augustine Amphitheatre Market, vendors fill the booths with locally-produced favorites and a chef shows shoppers how to cook up their market finds with easy recipes. Jessica Meyer, market manager at DIG Local Network, which hosts Beaches Green Market at Penman Park in Jacksonville Beach, looks forward to the families returning to the market and the fall events. She loves that autumn invites more people to discover vegetables like Seminole pumpkins, kohlrabi and broccoli spigarello (an Italian heirloom cross between broccoli and kale) at her market. And some of those market discoveries end up on holiday dinner tables, creating new experiences and conversations. Cultivating those conversations around the importance of agriculture and building connection to our food is what moved Miranda Jade Anderson, better known as MJ, and her business partner Nadia Korths, to launch their own neighborhood farmers’ market. Murray Hill Farmers’ Market opened in September 2022 at Fishweir Brewing Company, but taking the original idea between two friends and growing it to the community market it is today took research, intention and a shared passion. When Anderson moved to the Murray Hill neighborhood, she became passionate Co-founders MJ Anderson and Nadia Korths stand at the entrance to the Murray Hill Farmers' Market, held every Wednesday evening.about facilitating a space to connect her community to where their food comes from and to foster sustainability. Having never started a farmers’ market, she reached out to seasoned market managers who could offer some advice. She did a lot of research and built systems and a foundation to support their mission. Anderson had friends – farmers, small business owners and artisans – who were ready to fill the booths and put their passion on the pavement. The community-centered Fishweir Brewing Company was willing to give them a space. As someone who has worked with many farmers markets, I have to say, this is not how this typically goes. But that is the magic in this market. When I spoke to Anderson, she talked a lot about her “farmily,” the vendors and team that make the market happen every Wednesday night. She explained how they discuss decisions and share ideas as a group, with a collective commitment to making the market successful. They also share meals together, support each other in times of need and nurture their relationships beyond the market-day setup and breakdown. The Murray Hill Farmers’ Market has created a community within their market, not just a market serving the community. Anderson and her farmily hope to continue to grow that community by building capacity to increase food access and get the word out through mailers sponsored by local businesses. She envisions similar models replicated in other neighborhoods of Jacksonville and is happy to be a resource for others. “It takes the right person and passion to do it,” says Anderson. “It is equally important to have the right skills (organization, marketing, communication) and being social and caring about the cause – farming and bringing local food to the public. All of the other details will work out, but the person or people need to have those things going." Whether Northeast Florida’s abundant growing season inspires you to create a new meal or discover a new market, community connections and peak produce are waiting for you at your local farmers’ market this autumn.

Rent a spot in a community garden to grow fresh produce and friendships. Members of the St. Augustine Beach Community Garden share tips for growing vegetables in Northeast Florida. Photos by Jenna Alexander. It’s a cloudy, cool February morning the day I visit the Beaches Organic Community Garden in Neptune Beach, unprepared for the bounty that will soon be placed in my arms — radishes, bundles of broccoli, bouquets of greens and more, all grown by enthusiastic locals, ranging in skill level from novice to seasoned. In many other places, nothing would be happening in the middle of winter, but here in Northeast Florida, gardening is a year-round activity. Though the Saturday workday is winding down when I arrive, a number of gardeners are still hanging around Jarboe Park, admiring their beds and exclaiming over the bounty of the winter. This garden, like other local gardens, features a number of plots rented by community members. Individuals visit their plants whenever they like, and most are also on hand during designated workdays and help tend the garden as a whole. Similar community gardens in public parks are popular around the United States, with a recent report from the Trust for Public Land reporting around 29,000 plots in the 100 largest cities. Gardeners participating in community garden plots have a bevy of resources to help in their growing efforts, including The American Community Gardening Association, and at the local level, the University of Florida’s Master Gardener Program. The UF program includes a community garden at the Extension Office in Hastings, with about 20 plot participants and a host of helpful volunteers who are ready to teach, according to Terra Lyn Freeman, Master Gardener Program Coordinator. “As with all other aspects of horticulture — such as lawn care, landscaping, plant diagnostics and Florida-friendly landscaping education — we are here to provide research-based information to anyone in St. Johns County,” says Freeman. Community gardens in Northeast Florida are frequently initiated by area nonprofits. In addition to the Beaches Garden in Jarboe Park, Dig Local Network of Jacksonville also maintains The Dutton Island Garden, which has been sprouting since 2011. Both gardens grow seasonal vegetables and fruits and both also foster a sense of community responsibility. “There are so many lessons to be learned through gardening: nutrition, sustainability, responsibility, teamwork and a love for nature,” she continues. “It’s been rewarding to watch the kids’ enthusiasm when it’s harvest time! Many have tried new vegetables for the first time, both in the garden and after they take their bounty home.” Farther south on Highway A1A, at the St. Augustine Beach Community Garden, President Jim Cargilo believes tending a garden can help encourage better nutrition and reduced obesity while offering an abundance of nutritious foods. “The addition of organic community gardens may improve nutrition and increase the consumption of fresh fruits and vegetables,” he notes. “These gardens also strengthen community ties, reduce environmental hazards and create a more sustainable food system.” Exercise is another distinct benefit of becoming part of a community garden. For those ready to get outdoors and burn a few calories, tending a plot among friends and neighbors is an excellent strategy. “Organic gardens allow for a healthy living style and create a routine filled with surprises from nature and personal exercise,” says Cash McVay, founder of nonprofit City Sprout, which hosts a variety of gardens in the St. Augustine area, including the Lincolnville Community Garden. A word to the wise for those who are reading this and thinking ruefully about their “black thumb” —community gardens are a great place to have your mind transformed. Each gardener I spoke to insists everyone is capable of growing and that the point is to educate and inspire — and, as the name suggests, provide nourishing food to a community beyond the confines of the garden gate. Many local gardens are also committed to sharing fresh food with those in need. “Our volunteers deliver fresh produce to our partners — such as the St. Francis House in St. Augustine— where the produce is turned into delicious meals,” says Cargilo. The perimeter fence around the Lincolnville Community Garden typically has vegetables that passersby can pick, according to McVay. He also highlights the benefits of using the garden for community gatherings such as kids’ camps and potlucks.

Tamarind gives this Filipino soup its sweet & sour flavors. It can be served straight or over rice. Additionally, fish sauce can be served as a condiment with this dish. Photo by Amy Robb. Serves 12 Ingredients 1/4 cup vegetable oil 2 cups chopped onions 1/4 cup minced garlic 1/2 head cabbage, quartered 3 Japanese eggplants, sliced 1” thick 1 medium daikon radish, peeled and cut into 1” chunks 2 large tomatoes, chopped 12 okra, trimmed 4 banana peppers, cut into 1” chunks 3 thick slices fresh ginger 3 pounds pork neck bones, cut into 1” thick pieces 2 quarts water 2 packets tamarind soup mix (Knorr or Mamacita Sinagong Sampalok brand) 8 baby bok choy leaves, halved lengthwise 1 cup green beans, trimmed Salt and pepper, to taste Instructions Heat oil in a large stockpot. Add onion and garlic, season with salt and pepper and saute, stirring occasionally, until onions become translucent. Add cabbage, eggplant, daikon radish, tomatoes, okra, banana peppers and ginger. Saute until vegetables are just tender. Add pork neck bones, water and tamarind soup mix. Bring soup to a boil then reduce heat to medium low. Cook for 30 minutes, occasionally skimming the surface of the soup to remove impurities. Add bok choy and green beans in the final minutes of cooking. Season soup to taste with salt and pepper and serve in soup bowls.

Packed with vegetables, this hearty comfort food is quick to fix and makes a perfect weekday dinner. Photo by Wesley Parsons. Serves 6-8 | Ingredients 2 tablespoons olive oil 1 onion, diced 2 large carrots, diced 1 stalk celery, diced 2 garlic cloves, minced 1 (12-ounce) can organic fire-roasted crushed tomatoes 4 cups organic chicken broth (low sodium) 3 to 3-1/2 cups cooked cannellini beans (or two 15-ounce cans organic cannellini beans) 1 tablespoon + 1 teaspoon Ground Veggie Blend, found at local supermarkets or online 1/4 teaspoon black pepper 1-1/2 teaspoons salt 1/4 teaspoon onion powder 1/2 teaspoon paprika 1 pinch sugar (optional – to cut acidity) 2 bundles Swiss or rainbow chard, cut into strips Instructions Sauté onion, celery and carrots in the olive oil. Once they are soft, add the garlic and cook for one minute. Add the crushed tomatoes, chicken broth, white beans and all the spices. Bring to a boil for about 5 to 10 minutes with the lid on to release the flavors. Turn off the heat, incorporate chard, stir, cover and wait about 3 to 5 minutes for the chard to cook.

Discovering the Differences – and Similarities – Between Northeast Florida and Northern Europe While there are many differences, it’s been surprising to discover a good deal of commonality between traditional Scandinavian cuisine and that of Northeast Florida. Photos by Jesse Brantman. Growing up in Sweden, I spent most of my life in Scandinavia, though I’ve also had the opportunity to live in Switzerland, Canada and Germany. In 2018, as a result of my husband’s job, we moved to Jacksonville, which may seem like quite a shift from Sweden, Norway and Denmark. This transfer, however, was not a hard decision for us because we love to discover new countries and cultures. Now, with our infant daughter Filippa, we are learning about life, and food, in Northeast Florida. Food has always been a big part of my life. Every day after school, I would ask my mother if I could bake something or prepare dinner. As I grew, my older brother, who also loves to cook, taught me more about using sustainable ingredients. That early experience led me to a career in the food industry. Several months ago, I started Scandinavian Simple Eating , a blog intended to inspire Americans to learn about Scandinavian cuisine. Simultaneously, as I explore Jacksonville, my understanding of local culinary practices and ingredients is also increasing. While there are many differences, it’s been surprising to discover a good deal of commonality between my traditional cuisine and that of my new home. What is Scandinavian food? Scandinavian, or Nordic, food is cuisine from Sweden, Norway and Denmark. The deep historical roots of this regional food is related to its natural environment, ranging from farmlands to forests, long coastlines and a multitude of rivers and lakes. Culinary traditions are based on the access to local, seasonal ingredients. Although the three countries encompass a vast land area, the total population of Scandinavia is roughly 21 million. The open space allows for a strong hunting and fishing culture. Seafood is an often-used ingredient in Scandinavian cuisine, including salmon, perch, herring, cod, trout and shellfish. Other common ingredients are pork, poultry, beets, potatoes, cucumbers, dill, parsley and horseradish. Given the big variations between seasons, Scandinavians use a variety of methods for storing food, which ensures local products are available year round. With the humid continental climate, winters are long, dark and cold while summers are most often light, warm and dry. Food preservation is seen not only as a way of extending shelf life, but also adding flavor. Fruits and berries are cooked and preserved, vegetables pickled, mushrooms dried, meat and fish smoked, salted, fermented and marinated. Scandinavians prefer long-lasting breads such as sourdough, dark rye and crisp bread. Even if the cuisine sounds relatively traditional, Scandinavians make it modern and experiment with new food ideas, often taking a time-honored ingredient to use in an innovative way. With help from great Scandinavian restaurants and internationally acclaimed chefs, Scandinavian food has grown in popularity beyond the region. Danish Chef René Redzepi of Noma, a Michelin-starred restaurant in Copenhagen, has earned accolades for his reinvention and interpretation of Nordic Cuisine, especially the use of fermentation as a preparation technique. Chef Mathias Dahlgren, one of the most successful chefs in Sweden, is famous for his natural cuisine based on local organically grown produce and authentic flavors. Another inspiring Swedish chef, Paul Svensson, is well-known for his green gastronomy in which he focuses on seasonal produce and zero-waste food preparation. Adapting Scandinavian Cuisine to Florida What I have discovered in the short time I’ve lived in Jacksonville is that, with some creativity, it is indeed possible to cook my favorite recipes in Northeast Florida. By replacing some hard-to-find ingredients with items that are more commonly available here, I can prepare dishes that reflect the original idea behind the recipe. In fact, experimenting in the kitchen and putting my own twist on traditional foods is one of my favorite pastimes, whether I am in Florida or Scandinavia. People dine out more frequently here than in Scandinavia, where restaurants are more expensive. Scandinavians are more inclined to cook at home on a regular basis, and kitchens are seen as a family room where everyone, including the kids, can help to prepare dinner. Another difference I have noticed is that many people in Northeast Florida have gardens and grow their own vegetables and herbs. In Scandinavia, this is not so common in large cities. One staple product I haven’t been able to replace yet is Scandinavian bread. We eat a lot of bread, made from flours like rye, graham and spelt. In Denmark, an “open sandwich” can become food art with the different ways ingredients are used as toppings on a slice of bread. Yet I also find similarities between Scandinavian and Floridian cuisine. A great example is the availability of fresh seafood in Jacksonville. Fish is a main ingredient in my native cuisine, and fortunately I realized soon after I moved to Florida that I would be able to find a lot of great fish here. The extensive local variety has been inspirational, and I am excited to use seasonal fish in my Scandinavian recipes. The recipe I created for Scandinavian Fish Cakes is based on a traditional Swedish dish called Wallenbergare. The original version of this recipe is made with veal but easily adapted to use local fish. The flavors are common in Swedish cooking – butter, nutmeg, white pepper, allspice and cloves. The side dish features potatoes, (a food staple of Scandinavia), pickled cucumbers (instead of peas) and local blackberries, which replace Swedish lingonberries. Prepare the cucumbers first to allow time for quick pickling. While much is different here, I am learning how to adapt my food and recipes to incorporate the best elements of Northeast Florida’s food culture.

This recipe is based on a traditional Swedish dish called Wallenbergare. The original version of this recipe is made with veal but easily adapted to use local fish. Photo by Jesse Brantman. Serves 4 Ingredients For the pickled cucumber with chives 1 cucumber 1 teaspoon chopped chives 1 cup water 2/3 cup granulated sugar 1/3 cup white vinegar For the fish cakes 1-1/3 pounds grouper fillet (or other white fish) Pinch of salt 1 egg 2/3 cup whole milk ½ teaspoon ground white pepper 1/3 teaspoon ground allspice 1/3 teaspoon ground nutmeg 1/3 teaspoon ground cloves ½ teaspoon cayenne pepper Zest from one lemon 1-½ cups panko breadcrumbs 2 tablespoons butter 1 tablespoon oil For the potato purée 1 pound potatoes, peeled ½ cup whole milk 3 tablespoons butter, room temperature Pinch of ground nutmeg ½ teaspoon salt For the blackberry compote 12 ounces blackberries 2 tablespoons 100% cranberry juice from concentrate 1 tablespoon raw cane sugarPREPARATION Instructions To make pickled cucumbers : Wash the cucumber and slice with a mandoline in thin slices (or use a knife). Place the sliced cucumber and chopped chives into a jar with lid. Mix water, sugar and vinegar in a saucepan. Simmer until the sugar has melted. Pour the water mixture into the jar with the cucumbers and chives. Cool, then cover with a lid. Store in the refrigerator for up to one week. To make the fish cakes : Cut the fish fillet into small pieces and place in the freezer for 30 minutes (to make the cakes easier to shape and prevent ingredients from separating). When the fish is cold, place the pieces in a food processor together with a pinch of salt. Briefly pulse the fish and salt in the food processor. Add egg, milk, white pepper, allspice, nutmeg, cloves, cayenne pepper and lemon zest. Add some extra salt if needed. Pulse ingredients again to combine. Shape the fish mixture into four burgers. (To keep the mixture from sticking to your fingers, moisten hands with cold water.) Place breadcrumbs on a plate and coat cakes on both sides. Add butter and oil to a large frying pan and heat to medium temperature. When the butter has melted and started to turn brown, add the fish cakes and fry them until each side is golden brown and the fish is cooked, about 3 minutes on each side. To make potato purée : In a medium saucepan, boil potatoes in water with a pinch of salt. Cook until the potatoes are soft. Drain water. Press potatoes through a potato ricer and place the riced potatoes back into the saucepan. Add milk, butter, nutmeg and salt into the pan and mix it all together. Keep it on low heat until it is time to serve. To make blackberry compote : Wash the blackberries and place in a medium saucepan. Add cranberry juice and simmer on medium temperature for 10 minutes, stirring occasionally with a spoon. Add the sugar, stir and let simmer another 5 minutes. Spoon blackberries into a jar with lid. Store in the refrigerator for up to one week. To serve : Divide potato purée between 4 plates. Place one fish cake on top of potato purée. Spoon pickled cucumbers and blackberry compote alongside each fish cake. Garnish with fresh thyme and chives.

Sustainability and food sovereignty are the two core values of the market. The team at Murray Hill Farmers' Market work as a community to achieve food sovereignty and regenerate the land to create a more resilient neighborhood. Photo by Cat Tortorici. The Murray Hill Farmers' Market (MHFM) was launched to promote the importance of regenerative agriculture, to create a more connected local food system and to foster a sense of community around locally grown food. I had started volunteering at a farm and gained a huge respect for agriculture. Then my friend Nadia Korths, who noticed I had some ideal skills for management as well as connections, particularly in the local agriculture scene and in the neighborhood, suggested I start a farmers market in Murray Hill. She and I combined our brains and hearts to develop a model for a small to medium sized farmers' market, proportional to the area in which it resides, that is centered around sustainability and food sovereignty. These are the two core values of the market. This model can be replicated in other parts of town in order to move toward the vision of a neighborhood that embodies natural beauty, ecological health and an abundant capacity. To create a more resilient Murray Hill neighborhood, we work as a community to achieve food sovereignty and regenerate our land. The motivation behind the creation of MHFM was an appreciation for farming and a desire to connect people to the source of their food. The market provides an opportunity for a solution, for growth and for connection; in this case, connection to our food and to each other. A complex issue such as this one can be frustrating because there is no quick fix. It takes a lot of time and people that care enough to make change happen. VENDORS The 5 categories of vendors are directly linked to the mission: Food grown/produced locally Value added products / cottage industry foods (ex: pickles, breads) Food related products (ex: wooden cutting boards/spoons) Health / wellness / lifestyle (ex: candles, detergents, sustainable home goods) Farming / gardening related products (ex: seeds, plant starts) Vendor applications are scored on sustainability, locality, individuality and market viability (the likelihood that a product or service will be successful and profitable in a specific market). We made a conscious decision not to include any jewelry, art, craft or clothing vendors for this market, as we are holding a strong focus on our mission and core values. A few vendors that are an excellent representation of MHFM are Chandanko Farms, Harmony Mushroom Co, Clinical Traditions Co, Prema Bakes and Seitanic Jax. The folks behind all 5 of these businesses are hyper-local (live within 5 miles of the market), practice or support sustainable agriculture, and play a role in bringing wholesome, high quality food/medicine directly to consumers. They are quite charming as well! We are bringing some of the best quality groceries around Jacksonville directly to a diverse historic neighborhood that people can easily walk or bike to. One of our goals is to become a part of the FAB (Fresh Access Bucks) program, which not only accepts SNAP/EBT as currency, but doubles customers' for grocery-type foods. It’s a huge deal for low-income folks to be able to shop high quality, locally grown food; this directly ties into food sovereignty, the right to local, healthy food. It suggests a smaller food system in which the people who produce, distribute and consume food are at the heart of the food system rather than larger corporations. We hope to add the FAB program into our structure as soon as we can manage it. MHFM prioritizes selecting vendors/farmers that practice regenerative farming, which goes a step beyond organic/sustainable farming because not only are they not spraying harmful chemicals and preservatives (which are terrible for our health), but they are using farming practices that enhance our soil more and more after each harvest. Farming regeneratively, or supporting those that do, is one of the greatest environmental impacts you can have as an individual. Some regeneratively minded vendors/farms you can find at the market include Clover Farms, Bee Grateful Apiaries, Cartwheel Ranch Meats, Southern Acre Farm and Bee Pollen Farms. Aside from the agricultural part, MHFM is naturally regenerating community among neighbors and the local economy by keeping our dollars circulating right here. This creates strength and resiliency in our community, especially when it’s tied to our food, health and overall well-being. Our host, Fishweir Brewing Co has been a huge help with community engagement; they're probably the most family friendly brewery I’ve been to - which is a huge plus for the farmers market. Lots of parents enjoy bringing their kids along to MHFM; they can enjoy a craft beer and enjoy live music while their kids run around in the backyard and get some energy out. We’ve got a couple of yard games like corn hole and giant connect 4 to entertain folks of all ages. Since Day 1 of Murray Hill Farmers Market (September 28, 2022), we have been fostering a sense of community with each other. It’s something that comes naturally when you bring people together that deeply care about the same things, in this case supporting local and highlighting agriculture. Someone came up with ‘the Farmily’ as a nickname for our group and it stuck. Many of the vendors support each other by collaborating on products, selling each other's products at other market and also trading/bartering items. Vendors are encouraged to use compostable packaging when possible, and we even have a resource section on our website for this. We do not allow styrofoam at the market, and we discourage the use of unnecessary plastic. I’d like to highlight one of our regular vendors here, Seitanic Jax. They always have a small compost box next to their table that all of their food scraps go into. This sets an excellent example for other vendors as well as customers. Currently, MHFM is a drop-off option for Apple Rabbit Compost subscribers. I would love to someday have their resource recovery bins at the market every week, which separates waste into 3 categories: compost, recycle and landfill. This is a very educational practice that definitely aligns with our values. The goal is the same now as it was in the very beginning: to have a great selection of high quality, locally grown/produced food staples that folks tend to need on a weekly basis. We want to continually solidify this, so we can really become a one-stop shop type of market where you can get all of your grocery and home goods for the week - one that is consistent and reliable for the neighborhood. To some extent we have already accomplished this, but of course there’s also so much room for improvement! It’s a win-win-win. Food that’s healthier for you, your community, and our environment. And we’re pretty good at having fun while we do it!

Winter squash are relatively easy to grow. Start them from seed in spring or late summer to harvestduring the cooler months. Illustration by Sarah Quatrano. Traditionally eaten in colder months, winter squash is actually planted in the spring or late summer and harvested in the fall. Technically a fruit, they come in a variety of flavors, shapes and sizes, with hard rinds and orange or yellow flesh and can be stored for up to six months. Winter squash is considered to be very nutritious and a good source of vitamins A and C, potassium, fiber, niacin, folic acid and iron. Winter squash are vining plants that need room to roam. If you have a small garden, set up a trellis or grow bush or semi-vining types. In Northeast Florida, they should be planted in March or August. Flavors are generally mild-to-sweet and work well with other seasonal ingredients, while the orange and yellow flesh adds a pop of color to dishes. SPAGHETTI SQUASH A cylindrical shape rangingin color from pale cream tobright yellow. Flavor : Mild-tasting, not very sweet. How to use it : Roast or steam, then scrape the flesh into strands. Alternative to pasta, in casseroles or gratins. BUTTERNUT Long pear shape with yellow-tan rind and thick, bright orange-yellow flesh. Flavor : The sweetest winter squash. How to use it : Roast or saute. Puree and use in soups. Grate raw squash as a garnish on salads. Cut the neck from the body and work with each section separately. BUTTERCUP Compact and round, green with pale-green striations. Firm, dense orange flesh. Flavor : Sweet, creamy flavor and texture. How to use it : Bake or steam. Its firm texture holds up well to stir-fry. ACORN Named for its acorn shape, dull green rind and orange flesh. Flavor : Mild flavor, slightly sweet, tender flesh. How to use it : Roast, bake, mash and saute. Great for stuffing as a main course. KABOCHA Large, round and squat. The name is Japanese for squash. Flavor : Nutty, earthy flavor with a touch of sweetness. How to use it : Roast or bake. Firm flesh holds up well in stews or soups. Use as a pie filling. DELICATA Oblong, cream-yellow colored skin with green yellow or orange stripes. Flavor : Similar flavor to sweet potatoes, slightly nutty. How to use it : Skin is edible. Slice widthwise to create scalloped circles, then roast. Also good stuffed. HUBBARD One of the largest winter squashes. Dark green to pale gray-blue skin. Flavor : Rich, sweet pumpkin flavor. How to use it : Roast and mash. Great in pies. SEMINOLE PUMPKIN Pear-shaped or spherical with an incredibly hard shell or rind, ranging in color from deep gold to light salmon on the outside with deep orange flesh. Flavor : Similar to a slightly sweet butternut squash. How to use it : Baked or roasted. Use in pies, cookies and empanadas.

Sometimes called the "Florida Cranberry," this local edible calyx packs a punch. Illustration by Kiara Sanchez. If you want to add a global traveler to your garden, Hibiscus sabdariffa , or roselle, may be the plant for you. Also called Florida cranberry, red sorrel, Indian sorrel or Jamaica sorrel, the plant is native to West Africa, India and Malaysia and can be found around the world. Believed to have been brought to Florida from Jamaica in the late 1880's, roselle is easy to grow here. A relative of hibiscus and okra, roselle is a tall (7 to 8 feet), tropical, red and green shrub, typically with yellow flowers that are attractive to bees, butterflies and hummingbirds. While many parts of the plant are used medicinally or in foods, most popular is the calyx, found at the bottom of each flower. This fleshy, bright red cup-like section contains the plant's seeds. The color and tart taste of the calyces makes them a good replacement for cranberries and can be used to make jams, sauces andteas. PLANTING AND CARE • Start roselle from seed in April or in late August in well-drained soil and plenty of sunlight. They take four to six months to mature, and cultivation is similar to eggplant or okra. • Hardy in zones 9-10, it is damaged by frosts or freezes. • Prune early to increase branching and the development of more flowering shoots. • Plants begin to bloom as the days shorten. • Calyces are ready for harvest starting in September; they will stay fresh for about a week after picking. • Harvesting encourages more flower buds to develop. • One plant can grow many fruits — as much as 12 pounds with the right care. • Roselle grows as an annual, so be sure to save seeds from one season to the next. USES • Harvest bright pink/red calyces before they turn brown on the plant and separate them from the seeds before using them in recipes. The calyces can be stored frozen or dried. • Try using chopped roselle calyces in place of cranberries. • Substitute roselle for rhubarb when making a fruit crisp or pie. • The seeds, which are high in protein, can be roasted and brewed like coffee or ground and added to soups and salads. • The leaves are lobed and reddish-green; they can be used as a cooked green or added raw to a salad like a spicy version of spinach. • In Jamaica, where the plant is known as sorrel, fresh hibiscus is brewed with ginger, orange peel and spices. • In Mexican restaurants roselle is made into a beverage called Jamaica (hah-my-cah). • The dried calyces can be found in health food stores and Mexican markets labeled Flor de Jamaica. • Make hibiscus syrup by steeping whole roselle calyces in simple syrup. Cool, chill, then add one calyx, along with some of the syrup, to sparkling wine or water for a festive treat.

Seminole Pumpkin, a member of the squash family, is well suited for Florida's growing conditions. Photo by Amy Robb. Anyone who has tried to garden during summer months in Florida is familiar with the challenges. High heat and humidity, too much rainfall (or not enough), bugs and other wildlife, all impede successful results. If you have not grown the wild squash of the Everglades, perhaps this plant is one to try to make you feel more accomplished as a gardener. The characteristics of this variety allow it to tolerate heat, drought, insects and powdery mildew without use of pesticides or other sprays. Also known as Seminole Pumpkin, this plant was traditionally grown by the Calusa, Creek, Miccosukee and Seminole. These pumpkins are a cultivar of Cucurita moschata and are related to butternut squash and Calabaza. The Miccosukee name for this product is “chassa howitska” meaning“hanging pumpkin,” based on the way it grows. The Seminole and the Miccosukee people would plant the pumpkin seeds at the base of trees, allowing the trunk to act as a trellis for the pumpkin vine. As a result, the fruit would grow hanging from tree limbs. The Seminole Pumpkin is pear-shaped or spherical with an incredibly hard shell or rind, which takes some effort to break open. These pumpkins range in color from deep gold to light salmon on the outside, with deep orange flesh and a flavor similar to a slightly sweet butternut squash. Because of their thick skin, Seminole pumpkins can be stored for up to a year in a dry location. Given Florida's humid climate, however, they may only last for a few months. The best time to plant Seminole pumpkins is in the spring. Make sure to provide plenty of room for the vines to spread, as sometimes they can grow up to 25 feet long. The pumpkins should be ready to pick 60-90 days after planting, and they can be harvested up to the first frost. Look for them at farmers markets, beginning in early fall. Seminole pumpkin can be used as a substitute for other pumpkins or butternut squash when cooking. Besides the flesh of the mature pumpkins, you can also try eating the young, green fruits without peeling the rind. And, as with other plants in the squash family, the beautiful yellow flowers are also edible, raw, stuffed or fried.

This cocktail includes Chicha Morada, a traditional Peruvian fermented beverage made with purple corn. Dried purple corn can be found in Latin grocery stores. Photo by Sean Kelly Conway. Makes 1 cocktail Ingredients For Chicha Morada 1 pound purple corn 1 large pineapple, peel only 4 lemons, quartered 4 cloves 2 apples 1 cinnamon stick 1 gallon water 1 cup sugar For cocktail 1½ ounces pisco 1 ounce Chicha Morada 1 ounce lemon juice 1/2 ounce simple syrup 1 egg white Instructions To make Chicha Morada : Wash pineapple well before peeling. Remove kernels from cobs and put both in a large pot, along with pineapple peel, lemons, cloves, one apple, cinnamon and water. Boil for 15 minutes. Let mixture cool, then add sugar. To ferment, let sit at room temperature for four days. To serve, remove and discard the solids,using a slotted spoon. Pour remaining liquid through a strainer. Refrigerate before serving. Use remaining apple as garnish and serve over ice or as ingredient in cocktails. To make cocktail : Add all ingredients to shaker and dry shake (without ice) to create foam. Add ice and shake well. Serve in a coupe glass. Garnish with mint and an edible flower.