recipe Makes 4 servings What you’ll need: 1 cup dried black-eyed peas or pinto beans 21/4 cup or 3 cups ham broth 1/2 cup chopped ham. 1/2 cup rice Salt
recipe Makes 8 servings What you’ll need: 16oz fresh okra 1 bell pepper chopped 1 onion chopped 5 large tomatoes chopped 6 oz can tomato paste Salt and black pepper
recipe Makes perfect celebration beverage What you’ll need: 1/2 pound fresh ginger, peeled and mashed 3 to 5 cinnamon sticks or 1/2 teaspoon ground cinnamon 3 to 5 whole spice
recipe Serves 12-16 What you’ll need: 1 15-ounce can of red black beans 1 15-can of black beans 1 15-ounce can of green pigeon peas 6 green onions, minced. 6
recipe Makes 4 cups What you’ll need: 6 cups roselle calyxes 4 cups of water 1 tablespoon grated orange peel 1 cup honey, or more to taste 1/2 cup pecans
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
Santa Fe College Partnered with Multiple Organizations in a Collaborative Effort to Bring Awareness of the Heritage Plants In Florida.
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.
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Santa Fe College is accredited by the Southern Association of Colleges and Schools Commission on Colleges (SACSCOC). For more information, visit sfcollege.edu/sacscoc.