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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 but sweet season. Timing is everything Plant seeds early. This is the first key to success. Start in January, no exceptions. Plant seeds just below the surface of fresh potting soil in four-inch containers. Keep them moist until they germinate. Outdoors is best; bring them inside only when the temperature is below 45°. Let’s get growing Once the seeds pop, it’s a race against time. Those ‘maters don’t like it over 85°, so you need them to reach maturity before it’s too hot. Fertilize with fish emulsion or any low nitrogen liquid/water-soluble fertilizer every other week. It’s winter, so give them plenty of sunshine. Check for watering needs. If dry, soak them; if moist, check again tomorrow. Bump them up! You’ll need to get these babies into larger containers as they grow. Don’t hold them back. Once the seedlings have grown two sets of leaves, plant them into six-inch pots. When they’re 12 inches, transplant them into 14-inch pots where they’ll grow, mature and produce delicious fruit for the remainder of the season. Bury the treasure Plant at the bottom of the 14-inch pots with a few inches of soil below. Bury two-thirds up so that the tops of the plants stick above the soil. Use grass clippings as mulch over top; pine straw can substitute. Cover the stems with soil as they grow and continue to add clippings over the soil until you arrive at the top. What’s a green thumb anyway? Observation, interaction and passion are keys to success. Don’t stand on the back porch and look at your tomato factories from afar, get in there. Touch them, rub their leaves and take a whiff. The fragrance will intoxicate you with the passion that keeps tomato gardeners coming back year after year. To water or not to water: That is the question. If you’re new to this, it’s easy to overwater. Those layers of mulch under and above the soil are retaining moisture. If there’s been no rain, once a week watering should be good during the cool season. The plants will let you know for sure. The first signs of wilting means it’s time. Pinch me, I see flowers! Be encouraged by the flowers, but know there’s a long road ahead until harvest. While traveling, keep an eye out for the forks in the vine. Between stems, young shoots of new growth will emerge. Pinch them off. This helps with fruit production and redirects the plant to focus on the main stems. If only the greenery tasted as good as the fruit! Am I sweating? Feeling warm? So is everything else outside, including insects that prey on tomatoes. Keep Neem oil on hand well before you need it. Use full strength weekly until temperatures rise over 85°, then use at half the rate. This will discourage some if not all insects from sampling the goods. Wait – are these tomatoes or tropical vines? I have collected stakes or bamboo over the years, approximately 8-10 feet long. I drive them into the ground around the tomatoes to give the plants the support they need. It’s the least I can do. Cages are usually inadequate, especially when the plants are doing well. Am I blushing? At the first sign of ripening, pull those beauties off the vine. You’re not the only one in the backyard who wants a piece of those tantalizing tomatoes. Raccoons, squirrels, birds, caterpillars and the dreaded horde of stink bugs can’t wait to devastate your hard work. Bring them inside. Let them ripen, and enjoy. Bon appetit!

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 like cilantro, dill and fennel. These are but a few easy edibles for this season. Most herbs and vegetables need one square foot to grow. However, many thrive with less space, and container gardening is great for tight spaces. When it comes to ideal spacing, don’t be afraid to bend the rules a bit and pack those edibles tighter. Most of our winter crops don’t mind getting up close and personal with each other. With time and practice you’ll find combinations of edibles that can grow together quite nicely. For instance, plant spreading herbs and vegetables toward the edge of containers so they can cascade out and over the sides, leaving more room in the center for vertically oriented plants A 4’ x 8’ x 12” raised bed is a good size for beginners. Pick a spot in the yard that gets at least four to six hours of sun. Once constructed, the bed is ready for some rich soil; about ¾ of a cubic yard will fill the bed. If you need more, you can find bulk soils at locally owned garden centers. Leave a two- or three-inch lip to mix in compost and Espoma Bio-tone to supercharge the bed with nutrients, beneficial bacteria and mycorrhizal fungi. Your plants will thank you. Once the soil is prepped, planting can commence. Here are a few basic strategies to tip the scales toward successful growing Keep your soil/plants fed . Find plant food that you like and use as directed. The plants will exhaust the nutrients in the soil each season. Consider using both an organic slow-release and a liquid nutrient like fish emulsion. Mulch beds with pine straw . This protects tender roots, helps stabilize moisture levels and breaks down over time to create compost which adds important nutrients and Ph balance to keep plants happy. Water your beds only when needed . Watering on autopilot is a sure way to drown plants that might still be moist. Get your fingers a little dirty and feel the soil before watering. Timing is (almost) everything . This can be a trick, and an art. Getting seeds and plant starts at the right time plays a huge role in the plant’s life cycle. Perfecting this comes with time and experience. Jump right in. More is learned from doing than researching. Get a few basics down but avoid the rabbit hole of information overload. Dirty hands and tools are the best teachers. Experiment . Try new methods, varieties of edibles and soil amendments. Every season is different. Be prepared to pivot and take notes along the journey. It’s all worth it. Very few things are as rewarding as planting, tending to your crops and then sharing them at the dinner table with friends and loved ones.

Sweet and spicy, this cocktail is perfect for an early spring happy hour. Photo by Justin Snavely . Makes 1 cocktail Ingredients For strawberry basil simple syrup 1 cup water 1 cup demerara sugar 2 cups strawberries, finely chopped 7 basil leaves For cocktail 1 lime wedge Sugar and Tajín for rim 1-1/2 ounces tequila 1/2 ounce orange liqueur 3/4 ounce lime juice 1/2 ounce Strawberry Basil Syrup Ice Instructions To make simple syrup: Bring water and sugar to a quick boil but do not allow it to caramelize or burn. Place strawberries in 16-ounce mason jar. Place basil leaves on top of strawberries and ladle in hot simple syrup. Allow to cool completely and place in refrigerator to steep for a minimum of 24 hours to steep. For more prominent herb flavors, allow to sit for 48-72 hours. After steeping, pulse-blend ingredients for 5 seconds in a standard blender and strain immediately. Refrigerate until ready to use. To make cocktail: Run lime wedge around edge of glass. Combine sugar and Tajín in shallow bowl, then dip the edge of the glass in sugar-Tajín mixture. Add remaining ingredients to cocktail shaker and shake 15 seconds. Strain over fresh ice inprepared glass.

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 citrus pectin Instructions Sterilize all cooking equipment, jars and lids by boiling for 10 minutes, then let drip dry. Over medium heat, warm the strawberries and basil stems in a large pot. When steaming, smash the strawberries with a potato masher or the back of a large fork. Add pectin and stir until fully blended. Add sugar and cook until jam comes to a boil. Remove basil stems and stir in chopped basil. Pour jam into containers of choice, preferably with tight-fitting lids and rims. Tighten fully then back off slightly less than one-eighth turn. Boil jars in water for 10 minutes, ensuring the jars are covered by at least 2 inches of water. Remove from water and store on a shelf, allowing full set time of 48 hours.

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 the Plant City area of Hillsborough County, the industry is a major contributor to the state's economy. Strawberries are perennials and members of the Rosaceae plant family, which also includes plums, pears and roses. Associating plants to families makes it easier to recognize plant similarities, understand their growing habits and identify their seedlings. Yet there are exceptions to plant family rules. For instance, strawberries aren’t technically berries; it is the only fruit that bears its seeds on the outside. Each seed on the outer portion of the fruit contains its own unique flavor, shape andappearance. To get the exact same strawberries from the “mother plant” you need to allow the plant to grow out stolons or runners. A stolon is an above-ground stem that takes root in the soil and produces new “daughter” plants at a variety of distances from the mother plant. Harvesting daughter plants to add additional strawberries to your garden is a simple process. Using clean scissors, cut the daughter plant from the mother and plant in growing medium. In terms of fruiting time, strawberries are classified into different types: short-day (also referred to as June􀀀bearing) which initiate flower buds when the days are short, and day-neutral strawberries, which will form flower buds regardless of day length. Research has shown that short-day or June-bearing are better suited to Northeast Florida. Here are some other tips to grow strawberries at home using Florida-Friendly Landscaping principles. 1. RIGHT PLANT Choosing the correct cultivar can make or break a successful strawberry planting season. There are several cultivars that grow well in Northeast Florida. Sweet Charlie – This cultivar produces highly productive fruit early and the fruit is good quality. Some think of this cultivar as the standard. However, it is susceptible to gray mold. Camarosa – In the midseason, this cultivar produces firm fruit that ripens evenly throughout several months. Keep in mind that this cultivar is susceptible to powdery mildew. Oso Grande – Commonly used in Florida, this cultivar produces low yields earlier in the season. Florida Brilliance, Sweet Sensation and Florida127 – These cultivars are newer releases from the University of Florida. Fruits are more abundant in the early part of the season. 2. RIGHT PLACE Choose a suitable location. Select a sunny spot at your home with well-drained soil. Strawberries need at least eight hours of direct sunlight per day. In Northeast Florida, it is best to plant between September 15 and October 15 in rich soil or potting media. 3. DON’T OVERWATER A weekly watering can suffice early in the season when the plants are small. It will be necessary to water the plants twice or three times per week when the plants are larger and the weather is warmer later in the season. 4. MULCH, MULCH, MULCH Apply a layer of mulch around the base of your plant to help retain moisture in the soil and suppress weed growth. 5. DON’T OVERDO FERTILIZERS Fertilize regularly with a balanced fertilizer. If you decide to use any pesticides or fertilizers remember to READ THE LABEL. The label is the law. 6. MONITOR Keep an eye out for bugs that can harm your plant like aphids, crickets, beetles and weevils. As you are monitoring your plants, make sure not to harm any beneficial insects like ladybugs, lacewings or stink bugs, just to name a few. They can help reduce the activity of certain harmful pests. If wildlife discovers your strawberries, try netting to protect the plants. For additional educational materials visit edis.ifas.ufl.edu .

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, topped and sliced thin (plus extra if needed) ½ cup orange marmalade ¼ cup water A sprinkle of powdered sugar, to taste Preparation Graham Cracker Crust: Preheat oven to 350 degrees. In a medium-sized mixing bowl, combine graham cracker crumbs, butter and sugar. Stir ingredients to combine. Press the graham cracker mixture into the bottom and sides of a 9-inch tart pan and bake for 5 to 7 minutes. Let cool completely. Set aside. Key Lime Pie Filling: Preheat oven to 325 degrees. In a medium-sized mixing bowl, combine sweetened condensed milk, egg yolks, Key lime juice and citrus zest. Use a whisk to make sure all ingredients are combined (the combined ingredients will naturally thicken slightly.) Pour Key lime pie filling mixture into the cooled graham cracker crust. Bake pie for 10 to 15 minutes or until the pastry looks almost set. Remove pie from oven and let cool to room temperature. Cover pie and place in the refrigerator as it is best served cold. Florida Strawberry Topping: Heat the orange marmalade and water in a small saucepan over medium heat until completely melted. Arrange the sliced strawberries in a fun pattern over the top of the Key lime tart. Using a pastry brush, brush a light layer of melted orange marmalade over the sliced strawberry pattern. Let cool. Garnish with powdered sugar before serving. Find more recipes using seasonal ingredients at Fresh from Florida . Nutrition Calories Per Serving 648 Fat 23g Cholesterol 145mg Sodium 459mg Carbohydrates 103g Fiber 4g Protein 10g

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. Hosted in unique, story-driven spaces, Supper Club is designed to feel personal and immersive. Guests gather around a shared table to experience a multi-course meal rooted in seasonality, place and connection, with each menu reflecting an editorial theme from  Edible Northeast Florida . This is not a restaurant pop-up or a one-night event. Supper Club is a membership-style series, a place for readers, makers and neighbors to connect through food, conversation and community. At its heart, Supper Club is about slowing down, sharing a meal and celebrating the people who shape what we eat. Because some stories are best told at the table. Upcoming Supper Club dates April 19 May 11 For more information, send us a message .

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 have dynamic celebrations throughout the year. Here are a few examples of holidays that give you a glimpse (and taste) of other customs, rituals and cultural traditions. ******** LUNAR NEW YEAR The Lunar New Year marks the beginning of a new year in traditions that use lunar or lunisolar calendars, and is celebrated by billions of people across the world. (Lunar calendars follow the moon phases while lunisolar calendars follow both the lunar phase and the solar year.) The start of the celebration usually falls on the second new moon after the winter solstice and ends on the first full moon of the lunar calendar, 15 days later. In Chinese and other East Asian cultures, each year is represented by a different animal in the Chinese zodiac. In 2026, the new year starts on February 17 and commences the Year of the Fire Horse. Chef Dennis Chan, owner of Blue Bamboo, is looking forward to it, as it will be a year of “ rapid change, fresh opportunities, personal growth, and a faster pace of life .” Lunar New Year is not complete without a table of meaningful foods. “Every dish brings the maximum luck, growth and wealth to the year,” says Chan. Shrimp symbolizes laughter, noodles equal longevity and a whole chicken represents family and togetherness. Dress in red, an auspicious color, and share oranges for wealth in the new year. Since the dragon is a Chinese symbol of good fortune, a dragon dance highlights festival celebrations. To experience one locally, follow Blue Bamboo on social media, as the restaurant hosts a dance for the Lunar New Year. FILIPINO LANTERN MAKING Christmas celebrations in the Philippines start in September and kick off by making parol lanterns.“Instead of Christmas lights, we make and use lanterns,” says Agnes Lopez, a founding board memberof the Jax Filipino Organization. It’s almost a requirement to learn how to make parols in elementaryschool, says Lopez. Traditionally, they are made of paper, but you can find them made of differentmaterials like shells, bamboo, etc. However, Lopez says the shape is non-negotiable. “It has to be astar!” PURIM Purim is an experiential holiday in the Jewish community, with a celebration that is almostcarnivalesque. Its date changes annually and can fall anywhere from late February to late March,whenever the 14th of Adar (the second month of the Hebrew calendar) falls each year. Leslie Kaplan,raised in the Jewish faith, says Jewish holidays tend to be tied to a significant historical event. Thiscelebration commemorates the defeat of Haman, and rallies against oppression. It is a “way ofkeeping kids engaged with Jewish stories throughout the year,” says Kaplan. Children dress incostumes, participate in a Purim spiel (a play) and make signature triangular hamantaschen cookieswith poppy seed or fruit fillings. DIWALI Diwali, also called Dipawali, is a five-day festival of lights that takes place on different dates each year,usually between mid-September and mid-November. The dates of the festival are based on the Hindulunar calendar. It is a “celebration of victory… a celebration of the Hindu new year,” says Jay Patel,owner of local Indian grocery store Tea of Jax. Each day of the holiday signifies something different as you “call the god into your home to bring blessings,” says Patel. For him, it is about family comingtogether and cooking together, including a plethora of traditional sweets. Every tradition of the Diwalifestival has a religious purpose to call the gods’ blessings, from the lights to the colorful decor, likerangoli, intricately patterned designs of sand displayed in front of homes. Find supplies for Diwalirangoli designs and celebratory foods at Tea of Jax. NOCHE BUENA Noche Buena, which translates to “Good Night,”is a Cuban Christmas Eve feast that came by way ofSpanish settlers. Rebecca Gonzalez, owner of 1928 Cuban Bistro, says, “Noche Buena is not just acelebration; it’s about family coming together.” The food is a big star of the evening, particularly thepig. The main dish is roast pork, but the rice, beans and her family’s signature arroz con leche are justas important. For Gonzalez, it’s all about connecting with family and sharing those food traditionswith the community. "Everyone brings their favorite dish; our home is filled with love and laughter. Ilove catching up with family members I haven’t seen in ages, sharing hugs and stories," she says.

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 Cooked rice Instructions Sauté onion in oil until almost transparent. Add red curry paste and sauté until fragrant. Slowly add coconut milk and chicken. Add remaining ingredients except vegetables and simmer for 15 minutes. Add vegetables and simmer until done, about 2 to 5 minutes. Serve over fragrant rice.

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 grown up, she would cook these for breakfast. Photo by Wesley Parsons. Makes 40 pieces Ingredients 4 cups finely shredded raw green cabbage, about 1/2 a medium-sized cabbage 1/2 teaspoon sea salt 2 cups raw ground pork, approximately 1 pound 1 teaspoon peeled, grated ginger 1 teaspoon soy sauce 1 teaspoon dark toasted sesame oil 1/2 teaspoon pepper (can use freshly ground black or white pepper) Green tops of 4 to 5 scallions, finely sliced, about 1/3 – 1/2 cup 1/2 cup finely diced shiitake mushrooms, dried and reconstituted or cooked fresh ones, optional 1 package dumpling wrappers, available in Asian grocery stores 1 egg beaten with 2 tablespoons water 1/3 cup soy sauce 1 teaspoon balsamic vinegar or seasoned rice vinegar About this recipe Making this recipe recently was a special experience for me. It was the first time I have made potstickers on my own since my grandmother passed away in 2018. My children love to eat them and I look forward to sharing this tradition with them. This recipe is an adaptation and probably not exactly how she made them, but they definitely come close and are a very satisfying dish to make and eat, both for the taste and as a way to honor and remember my grandma. Instructions To make filling: In a large bowl, thoroughly mix the cabbage with salt and let sit while you work with other ingredients, about 20 minutes. The cabbage will shrink down as the water comes out. Squeeze the cabbage to get out excess moisture. You should end up with about 2 cups of cabbage. In a separate bowl, combine pork, grated ginger, 1 teaspoon soy sauce, sesame oil, pepper, green onion tops and shiitake mushrooms (if using). Drain the liquid from the cabbage and add the cabbage to the pork. Mix well. To fill potstickers : Have a slightly dampened cloth napkin or towel handy to put over the wrappers so they don't dry out too much while you work. Place a sheet of parchment paper on the work surface. Place a wrapper in the palm of your hand. Using a teaspoon, add a small amount of filling into the center of the wrapper. While still holding the wrapper in one hand, using your other hand, dip your finger into the beaten egg and brush a small amount of the egg mixture onto one half of the edge of the wrapper. Fold the wrapper in half around the filling so the dry edge is close to the edge you put the egg mixture onto. Carefully make pleats one at a time, by folding and pinching the dry side of the wrapper, together with the egg-washed edge, to close it up. Four to five pleats should be enough. The egg mixture will help the dumpling seal shut. To cook potstickers : For best results, cook in a wide, flat, nonstick pan. Place about 1 to 2 tablespoons of oil in the pan and heat to medium. Once the oil is hot but not smoking, arrange potstickers in the pan. They can be touching but not crowded, so you may need to do it in batches. Leave space to move them around a bit and turn them later. After the wrappers start to sizzle, very carefully add water to the pan until it is about ½- to ¾-inch deep. Cover and turn down heat to medium-low and cook until the water mostly cooks off. Then uncover and let the potstickers brown just a bit. Turn them over carefully to check the progress and get some color on the other side. Once all the water is cooked off and each side has a bit of golden brown to it, they are ready to eat. Remove from the pan. Serve hot, with a side of soy sauce and vinegar as a dipping sauce or your preferred hot sauce. To make ahead and cook later: Freeze wrapped potstickers on a cookie sheet lined with parchment paper, making sure they are not touching. Once frozen solid, combine in a container or bag and keep frozen until ready to cook. The cooking process is the same for frozen or fresh.

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 sugar (or a pinch) ¼ teaspoon cornstarch ¼ teaspoon Shaoxing wine ⅛ teaspoon white pepper (or finely ground black pepper if you don't have white) ½ teaspoon oyster sauce ⅛ teaspoon garlic or onion powder, optional 2-3 spring onions, diced Oil, for frying Instructions If frozen, thaw spring roll wrappers on the counter for 20-30 minutes. Fill a heavy pot halfway with oil. Heat over medium-low heat to 350°. Place shrimp and all seasonings in a food processor and pulse a few times until they are combined. Don’t overmix – a few tiny pieces of shrimp are okay. Take 5 sheets of spring roll wrappers and roll into a log shape. Cut horizontally into thin slices, about ½-inch wide. Continue cutting the remaining wrappers. Unroll all the sliced wrappers and cut into short strips about 2 inches long. Place all cut wrapper pieces into a bowl and mix into a pile. Use your hand or a small ice cream scoop to measure equal dollops of shrimp mixture. Drop each dollop into the pile of cut wrappers and fully coat the shrimp. When oil is 350°, use a slotted spoon or metal mesh skimmer to slowly drop each coated shrimp into oil and fry until golden. Use the spoon or skimmer to move the blossoms around to make sure they are fried evenly. When evenly browned, remove from oil and place on a sheet pan. Continue cooking remaining shrimp blossoms. Serve immediately. To make ahead of time, reheat in oven for 5 minutes at 350° or in an air fryer at 315° for 3 minutes.

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