Category: Recipes

TGIF Cheers! Thyme Lemonade a Perfect Summertime Cooler, Spiked or Not

The path to this refreshing cooler starts with a trip through the herb garden, and ends in a Tom Collins glass. It can easily be made without the vodka; it’s sensational either way. Chef/owner Laurent Godbout of Chez L’Epicier in Palm Beach shared this easy recipe with Florida Food & Farm readers. Vodka thyme lemonade Granulated sugar, for rimming glass 3 lemon wedges 2 oz. thyme syrup (recipe follows) 2 oz. Tito’s Vodka Club soda Thyme sprig, for garnish In a Collins glass, rim the glass with the granulated sugar. Muddle 2 of the lemon wedges. Add thyme syrup, Tito’s vodka and ice. Top with soda and lemon wedge. Garnish with fresh thyme sprigs. Thyme syrup 1/2 cup sugar 1/2 cup water Handful of thyme leaves Make simple syrup: Bring the sugar and water to a boil in a small saucepan, stirring to dissolve sugar. Remove from heat and add the thyme. Allow the thyme to steep at least 4 hours at room temperature; strain before using. Makes approximately 2/3 cup. Keep in sealed container in refrigerator for up to 2 weeks. Tip: Try the thyme syrup in a real Tom Collins, too — thyme marries great with gin. And for leftover herbs – freeze ice cubes with leftover herbs, coarsely chopped, to use in your next round of drinks....

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Watermelon Florida’s Gift to Summer; Try It in This Sangria

Watermelon is the one food that signals summer throughout the U.S. The calendar may not show it, but it’s already here. Florida grows the bulk of the nation’s watermelon, though it’s grown in 44 states. The squash cousin grows in most counties throughout the Sunshine State, though the preponderance of it is in the North Central area and Panhandle. All along the roadsides from now through August, you’ll see watermelon sold from little farm stands, markets, sand from the back of pick-up trucks loaded to their cabs with the green things in all shapes and sizes. From long Crimson Sweets to the new Joy Ride personal sized seedless, they’re popular with farmers and consumers alike. Fun facts:* Watermelon is 92% water. By weight, watermelon is the most-consumed melon in the U.S., followed by cantaloupe and honeydew. Early explorers used watermelons as canteens. The largest watermelon ever grown weighed in at 262 pounds according to the Guinness Book of World Records *Courtesy Premier Melon Co. How to choose a ripe watermelon Here’s an age-old question. Farmers may pick a melon before it’s ripe; it continues to ripen slightly. Buyers should look for these tells: Strong color Heavy for its size Shriveled stem, if still visible Whiter or yellower “belly” – where it sat on the ground An old wive’s tale says you can tell if one is ripe by laying...

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Collards: The New Kale? Great Green for Spring Suppers

Move over kale: Collard greens are 2016’s new Superfood. One of the world’s oldest and healthiest foods, collards are considered the dinosaur of veggies because of their origin dating to prehistoric times. The name collard is derived from the word colewort meaning wild cabbage plant. While it’s a member of the cabbage family, it’s known as tree cabbage or nonheading cabbage. The Greeks and Romans grew kale and collards; they originated along the eastern Mediteranean. Today they’re closely associated with Southern “soul” food. The bitter greens were one of the few inexpensive vegetables that the African Americans were allowed...

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