recipe Serves 4 What you’ll need: 1 1/2 teaspoons salt, plus more to taste 3 large chayotes 3 large eggs 1 tablespoon olive oil 6 tablespoons sofrito (page 10) 1
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 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
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
Santa Fe College Partnered with Multiple Organizations in a Collaborative Effort to Bring Awareness of the Heritage Plants In Florida.
BY CULTURAL HISTORY
BY GROWING SEASON
DROUGHT TOLERANT PLANTS
Commitment to Equal Access and Equal Opportunity
Santa Fe College is committed to an environment that embraces diversity, respects the rights of all individuals, is open and accessible, and is free of harassment and discrimination. For more information, visit sfcollege.edu/eaeo or contact equity.officer@sfcollege.edu.
SACSCOC Accreditation Statement
Santa Fe College is accredited by the Southern Association of Colleges and Schools Commission on Colleges (SACSCOC). For more information, visit sfcollege.edu/sacscoc.
