recipe serves 6 as a side or a starter What you’ll need: 2 tablespoons kosher salt, plus more to taste 1 pound fresh green beans, tipped and cut into 2-inch
recipe serves 4 What you’ll need: 2 tablespoons Salt 2 large chayotes Vegetable oil cooking spray 1 cup picadillo (page 36) 2 tablespoons crumbles feta cheese Instructions: In a large
recipe Serves 6 What you’ll need: 1 1/4 pound boneless, skinless white fish fillets (red snapper,flounder, or sole), cut into 1-inch pieces 1 Large sweet potato, peeled and cut into
recipe sweet potato cake What you’ll need: 1/2 cup fat 1 cup sugar 2 eggs 1 cup mashed sweet potatoes 2 cups all-purpose flour 1/2 teaspoons salt 2 teaspoons baking
recipe Scalloped Sweet Potatoes with Apples What you’ll need: Sliced cooked sweet potatoes Sliced raw apples Sugar Butter Instructions: Add just enough hot water to cover bottom of the dish;
recipe Sweet Potato Pone What you’ll need: 2 1/2 cups raw grated sweet potatoes (yams) 1 cup molasses 2 eggs 2 cups rich milk 1 tablespoon melted butter 1 teaspoon
recipe Makes a loaf of bread What you’ll need: 1 cup finely mashed sweet potatoes 1 tablespoon warm water 1/2 yeast cake 1 teaspoon 1 3/4 cups flour, or sufficient
recipe Sweet potato chips What you’ll need: Sweet Potatoes Salt Instructions: Cut into thin slices, and steam until nearly done, the amount of sweet potatoes desired. All the surplus water
recipe Makes 12-15 small biscuits What you’ll need: 1 cup sifted all-purpose flour 3 teaspoons baking powder 1/2 teaspoon salt 1/3 cups mashed sweet potatoes About 3 tablespoons milk Instructions:
recipe Makes a pan of veggie hash What you’ll need: 6 potatoes, diced 2 medium zucchinis, sliced in half 2 red bell peppers, sliced 1/2 a red onion, sliced 2
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.