Seasonal cooking is a great way to incorporate fresh ingredients when they are at their best. It also allows you the opportunity to explore new recipes throughout the year and get some variety in your diet.
Here are a six foods in-season on Florida farms right now and a few tips on what to make with them.
These legumes are delicious fresh or roasted, but they are probably most well-known for their appearance in the classic peanut butter and jelly.
Peanuts may seem like a common food, but you can add a gourmet twist. Try this recipe for Peanut Butter and Jelly Chia Seed pudding from Minimalist Baker for a healthy snack the entire family will love.
You can also give the gourmet treatment to a Southern classic: boiled peanuts. This Country Living recipe calls for dry roasting peanuts in the shell and tossing in a delicious spicy mix of rosemary and cayenne.
You can grill it, saute it, bake it, or batter and fry it. But have you ever made squash butter? Whether you have a garden bursting with squash or you make a trip to your local market’s produce section, the fall spices in this Food 52 recipe for Winter Squash Butter is the perfect way to make sure nothing goes to waste. The spices and brilliant color will have you dreaming of the changing fall leaves.
Halfbaked Harvest delivers a big autumn twist with this Butternut Squash Rigatoni Pie with Gorgonzola and Fried Sage uses a puree roasted butternut squash, gorgonzola, burrata, egg, milk and seasonings poured over standing rigatoni, topped with more cheese and fried sage.
Florida is famous for its citrus, and there is no end of options for using this versatile fruit. Weekend warriors can take a Saturday afternoon to whip up this Orange Marmalade from The Spruce Eats to top your toast or fill your crepes at brunch on Sunday.
Many savory recipes call for lemon to provide some acid to balance out the dish. Oranges can be an unexpected substitute. If you’re used to spritzing your salmon with a little fresh lemon juice, try oranges instead like in this recipe for Savory Orange Salmon from Taste of Home.
You are probably used to avocado as an ingredient in savory dishes like guacamole. If that is your speed, we think you’ll love this recipe for Avocado Toast.
But in places like Brazil and the Philippines, avocados are seen as a sweet served in slices drizzled with sweetened condensed milk. If this concept is new to you, start your sweet avocado adventure with an Avocado Milkshake. You might be surprised by how yummy it is.
You can always count on cucumber to offer a refreshing addition to any salad, but turns out it can be used in so many ways–like in this Cucumber Gin Cocktail from Bon Appetit.
Cucumber is usually served cold. So, we were intrigued to come across a recipe from Rachael Ray for Warm Cucumber Soup flavored with onion, garlic, and vegetable broth. It looks to be a surprising, light yet comforting dish.
You find a variety of mushrooms used in a range of cuisines from Italian risotto to Japanese stir-fry. Mushrooms are known for absorbing surrounding flavors while adding an interesting umami element.
Food & Wine shares their simple, classic take on Wild Mushroom Crostini That can serve as an appetizer or a savory afternoon snack. These Seared Mushrooms with Garlic and Thyme from Bon Appetit should be a tasty side on their own, but the recipe can be used to complement creamy bases like pasta with alfredo sauce or even grits. In this dish, Food 52 uses a mix of sauteed mushrooms, poblano peppers and caramelized onions on top of cheesy grits.