recipe serves 4 as a side What you’ll need: 1 large bunch collards, rinsed well in several changes of water 1 bunch of scallions 1 tablespoons unsalted butter(optional; to make
recipe Serves 8 What you’ll need: Gandules 1 tablespoon olive oil 3/4 cup Sofrito (page 10) 8 cups Vegetable Stock 2 bay leaves 1 teaspoon salt, plus more to taste
recipe Makes about 12 servings What you’ll need: 1 cup dried black-eyed peas 2 cups dried split peas 3 lean ham hocks with extra fat removed 6 cups water 1
recipe Makes 16 Muffins What you’ll need: 3 1/2 cups All Purpose Unbleached Flour 1/3 cup Light Brown Sugar 3 tsp Double-Acting Baking Powder 1/2 tsp Salt 1/2 tsp Allspice
recipe Yields 12-20 servings What you’ll need: 4 cups chopped roselle calyxes (thawed if frozen) 1 1/2 cups of water 1/2 cup of orange juice 1 cup white sugar 1
recipe Serves 4 What you’ll need: 1/4 cup butter 2 cloves garlic, minced 4 cups okra, sliced in 1/2-inch rounds 1/4 cup lemon juice 1/2 teaspoon black pepper Salt to
recipe What you’ll need: Collard greens Bacon Instructions: Wash collard leaves. They should not be too old and coarse. Cut finely. Boil until extremely tender, a matter of at least
Learn more about Santa Fe College and the Florida Heritage Foods Project.
Funding for the Florida Heritage Foods Initiative: Connecting Local Food with Local Culture in Florida Farmers Markets was made possible by the U.S. Department of Agriculture’s (USDA) Agricultural Marketing Service through grant Agreement Number 21FMPPFL1026-00. Its contents are solely the responsibility of the authors and do not necessarily represent the official views of the USDA.