This Holiday Season we are pleased to bring you:
Florida Citrus- Ruby Red Grapefruit, Pomelo or Lemons. Nothing symbolizes the winter holidays in Florida like fresh picked citrus. All of these citrus varieties were grown in the front yard at our farm. We didn’t have enough of each variety to give to all of our csa members so we randomly distributed the three different varieties. Our lemons are a Eureka and Lisbon variety, slightly more bitter than Myers. The Pomelo is a southeast Asian variety and is one of the four original citrus species from which the rest of cultivated citrus stems from, read more about the Pomelo HERE. Ruby Red Grapefruit- These Texas-bred hybrids, are thin skinned with a blushing red inside, dripping with sweet juice.
One of my earliest and most treasured memories is when my father took me to Chalet Suzannes. I was just six years old and I had never tasted or even seen a grapefruit so delicious and so exquisite, I felt like royalty. Sadly after 83 years of business Chalet Suzannes, one of central Florida’s most iconic restaurant, inn, and cannery closed its doors. It will forever be known for it’s rich culinary dishes such as their sherry- spiked lobster Newberg and thick lamb chops served by women in Swiss costume. It was most definitely a unique dining experience that will be forever cherished in my memory. Baked Grapefruit. <—follow this Chalet Suzannes recipe for the sweetest, most delicious, baked grapefruit you have ever tasted. It is tradition in my family to finish off Christmas breakfast with a world famous Chalet Suzannes baked grapefruit topped with a maraschino cherry.
Sweet Baby Carrots– These tender sweet baby carrots need no peeling, just wash and enjoy. Our carrots are one of a kind. Unlike the carrots you buy at the supermarket they are all hand harvested, hand washed and each individual carrot is picked up and bundled with love. Seriously, that’s why they taste so lovely!
Romaine Lettuce- With it’s large and robust leaves a little goes a long way. Romaine is quite versatile.. It is the traditional lettuce for Caesar salads but you can also chop it up very thin and sprinkle it on tacos as you would iceberg. Instead of using bib lettuce, try using your large romaine leaves to make the ideal lettuce wrap.
Tokyo Turnips- These very small roots are incredibly tender and make for easy pre-cook processing (most can simply be halved to be cooking ready). If our Turnips haven’t graced a stir-fry yet for you this season, there’s still plenty of time to give it a try. Slice or shave raw into a salad or pickle to last through the winter! Try them sauteed with butter, brown sugar and a teeeny bit of salt.
O’Henry and Murasaki Yams- Something new and different this week! 
The Murasaki yams have a ruby colored skin much like our other sweet potatoes but their flesh is white. Who knew there were white sweet potatoes in this world? I certainly didn’t until I started working here. I took some home and tried them for the first time, I was impressed as was my four legged sous-chef, Mowgli. I followed this recipe to make some Sweet Potato Medallions that were as sweet as candy with a crispy caramelized crunch to the outside and a soft and tender inside. I added some sprinkled ginger and cinnamon for a festive twist, they make for a perfect snack or appetizer at your holiday party!
French Breakfast Radishes- These beautiful little pink and white radishes are perfect for snacking on with your favorite dip, chopped up in salads, roasted, or sliced atop of some salted and buttered toast at breakfast.
Green Beans- This holiday serve up a cheesy green bean dish that everyone will enjoy. This recipe calls for 2 pounds of green beans so you may have to cut the recipe in half unless you have a family share. Cheesy Baked Green Beans -Because everything is better with cheese on it!!!
Bok Choy- Bok choy, known for its mild flavor, is good for stir-fries, braising, and soups. You can also eat it raw. The veggie is packed with vitamins A and C and one cup of cooked bok choy provides more than 100% of the recommended dietary allowance (RDA) of A, and close to two-thirds the RDA of C. For optimal freshness, don’t wash bok choy until you’re ready to use it. Unused parts can stay fresh in the refrigerator for up to 6 days.