recipe serves 6 to 8 What you’ll need: 2 1/2 pounds button mushrooms 5 ounces olive oil or butter (10 tablespoons) 3 garlic cloves, minced. Salt and pepper to taste
recipe servings 6 What you’ll need: 5 cups scalded milk 1/2 cup coarsely ground yellow cornmeal 1/8 teaspoon salt 2/3 cup dark molasses 1 teaspoon ginger 1/4 teaspoon nutmeg Instructions:
recipe What you’ll need: Rind from large watermelon Sugar Juice of two large lemons Piece of white ginger Instructions: Carefully save the white rind and peel it. Cut it into
recipe What you’ll need: 8 pounds hard green pears 8 pounds sugar 1/2 pound green ginger root Juice of 4 lemons Instructions: Cut the outside skin off the lemons in
recipe Makes 8 tablespoons (1/2) What you’ll need: 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon ground cumin 1 tablespoon ground turmeric 1/2 teaspoon ground black pepper 2
recipe gingery quiona What you’ll need: 1 cup of Quiona 1 1/2 cup of water or broth 2 1/2 tbsp of lemon juice, freshly squeezed 1 tbsp of olive oil
recipe Serves 10 What you’ll need: 4 tablespoons (1/4 cup) unsalted butter, softened 2 1/4 teaspoons salt 1 1/2 pound calabaza (pumpkin), peeled and chopped 1 1/2 pounds white sweet
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.