by Jill Breslawski, UF/IFAS Extension Agentkale

Fall produce is already on its way to you.  It is just as fantastic tasting as it is good for you.  Right now at the farmer’s market or grocery store you should be finding a variety of “Greens”.  Greens include a variety of vegetables that are dark green and leafy.  Kale, collard greens, turnip greens, and mustard greens.  The great thing about greens is that they add color to your plate, making a meal look more appetizing.  They are easy to fix and are loaded with vitamins and minerals.

Greens are a great source of vitamins A, C, K, and Calcium.  Vitamins and minerals support your body and how it works.  Vitamin A, helps to maintain good eye site and healthy skin.  Vitamin C, is needed to help your body heal from illness and injury, Vitamin K, helps to encourage your blood to clot during injury, and maintain water balance in the body- really important for us here in Florida. Calcium of course is essential for healthy teeth and bone growth.

orangeAs fantastic as greens are they are not the only healthy and delicious produce, local to the Panhandle, this fall.  Keep a look out for satsumas, sweet corn, cabbage, broccoli, and sweet potatoes.  To view or print a Panhandle Produce Harvest Calendar, or to learn more about preparing and storing Panhandle produce visit, or visit us at the extension office. 

Don’t forget to join us at Miss Ruth’s Farmers’ Market, Ribbon cutting event on November 3, 2016 at 10:30 am.  The market can be found at: 1958 Lewis Turner Blvd. in Fort Walton Beach, adjacent to the Courthouse and softball fields at the courthouse.  While you are there you can pick-up some Florida produce, from local farmers and also bring a jar (or two) of peanut butter to donate to local families in need. 

For a delicious way to use greens, try out this recipe from


3 cups water
¼ pound skinless turkey breast
½ cup chopped onions
2 cloves garlic, crushed
¼ teaspoon cayenne pepper
¼ teaspoon ground cloves
½ teaspoon dried thyme
1 green onion, chopped
1 teaspoon ground ginger
2 pounds mixed greens (collards, turnips, mustard, and kale)

Place all ingredients except greens into large pot and bring to a boil. Wash greens and remove stems. Chop greens into small pieces and add to stock. Cook 20 to 30 minutes until tender. Serves six; 1 cup serving

This entry was posted in Events, Extension, Extension Articles, Fall, Family & Consumer Sciences, Farmers Markets, Food, Jill Breslawski articles, Seasonal, Uncategorized and tagged , , , , , , , , , , , , , , , . Bookmark the permalink.

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