The Florida Chef

Florida Farm to Tables focuses on all things Fresh From Florida, and the agriculture of the state. Find stories from farmers, cooking tips and tricks. Plus, seasonality guides, food history and lots of recipes using products from your farmers markets.

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Rambutan

Rambutan

Rambutan Rambutan is a cousin to the lychee and the longon. It is sometimes called the hairy lychee. Native to Malaysia, it grows on clusters on an evergreen tree. There are over 50 varieties of rambutan today. Rambutan comes from the Malaysian word rambout, or hair. The small, approximately 2 inches in diameter fruit is cover in soft spikes. The shell is very fragile, and red to yellowish brown in color. The fruit inside is a juicy, translucent sphere, that contains a

Beets

Beets

Beets A beet is the tubular root of the beet plant, both of which the green and the root is edible. The Garden variety of beet, which we consume, is the Beta vulgaris. (The original beets were long and bulky, resembling the Greek letter “B”, or Beta). There are over a dozen varieties of beets. The most common variety is the red/purple variety. Beets also come in red, purple, orange, yellow, tan and white varieties. Beets supposedly originated in the North African region of

Sorghum

Sorghum

Sorghum Sorghum is a widely consumed grain also known as milo. It originates around Africa and Asia approximately 4,000 years ago. There are approximately 40 varieties of sorghum, (sorghum vulgure). Bicolored sorghum Sorghum can be an annual or a perennial grass that grows in tropical or subtropical climates. It is drought resistant, but can adapt to wet climates. This makes sorghum an extremely important food source. It is widely consumed. The sorghum grass has broad, c

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