Although the basil was cut back a lot, it is now taking over the space where the cherry tomato used to be. The oregano is going to town, and the chives are quite prolific.

Later in the week I’m planning on getting a new container and some tomato plants and cilantro. Yes, it flies against conventional wisdom to plant tomatoes in Central Florida in July because of the heat, but it was successful last year in spite of my being warned it wouldn’t work, so I’m going to give it another try. Be on the lookout for some updates!

Growing up in Florida with southern parents meant that our potato salad usually had mayonnaise and yellow mustard as the sauce base. Sometimes pickles, always onion (although a little would be set aside for me without), celery; you know, things that don’t sound too odd in potato salad.

Because I love potatoes, though, I’m usually willing to try other varieties that don’t use (gasp) mayonnaise at all! If fact, how does Feta, Tomato and Caper Potato Salad sound? Not a bit of mayo in the bowl.

Do you like potato salad? What’s your favorite style potato salad? We would love to hear your ideas!

Florida potato types are, well, varied. We have yellow, white, red, purple, and even sweet. They come in chip and fresh market/table varieties. People are usually surprised when I tell them that the potato chips they eat could be from Florida.

Recently I bought a bag of mixed fingerling potatoes. After a good scrub, I halved them, mixed them with minced garlic, olive oil and garden-fresh chopped rosemary, then roasted them. Mmmmmm! It was cool being able to introduce a purple potato to friends (it’s very much like a white potato texturally, but it is a little sweeter than a white potato, just not as sweet as a sweet potato).

There are so many ways to enjoy potatoes. Since it is heating up in Florida, though, I enjoy Vichyssoise, a traditionally cold soup made of potatoes and leeks. The following recipe calls for it to be served warm, but you can chill and serve it cold for a refreshing and satisying meal.

Potato Leek Soup

Ingredients

4 ounces olive oil

5 cups chopped leeks

2 stalks Florida celery, chopped

1 large onion, chopped

4 cups cubed Florida potatoes

2 quarts chicken stock

2 cups canned skim evaporated milk

salt and freshly ground pepper to taste

Preparation

Heat the olive oil in a saucepan and add the leeks, celery, and onion. Cook slowly for 10 minutes until golden and soft. Do not let the mixture brown. Add potatoes and chicken stock; cover, and bring to a boil. Reduce the heat and simmer 20-40 minutes or until potatoes are cooked through. Mash the vegetables. Heat the milk and add to the soup. Salt and pepper to taste.

Yield: 4-6 servings

Last night I got my carrot fix, and it was so yummy that I had to share. It’s based off of a recipe I found here, but of course I tweaked it to my liking (and craving). I wish I had taken a picture because it’s a gorgeous looking dish. This one may be too flavorful/spicy for little ones, so set their serving aside before adding all the “pinches”.

It’s an easy recipe to make, and you can always add or substitute spices to suit your own taste.   I am lucky enough to have an immersion blender to puree all the ingredients once they are cooked, but a regular blender will work just as well. My version has some Indian flavors, but you can definitely omit them and still have a great soup. And, I’m not going to lie- I used a package of frozen butternut squash instead of spending the time to make it fresh. Sue me… but of course carrots were fresh!

Florida Carrot Ginger Spice Soup

Ingredients

• 1/2 medium butternut squash
• 2 tablespoons olive oil
• 1 onion, diced
• 1 pound Florida carrots – peeled and diced
• 3 cloves garlic, minced
• 1 (2 inch) piece fresh ginger, peeled and thinly sliced
• 4 cups chicken broth or water
• salt and pepper to taste
• 1 pinch each of cinnamon, cumin, garam masala
• Curry powder to taste (probably about 1/2 to 1 tbs depending on how much you like it)
• 1/4 cup half and half (optional)
• Florida honey (optional)

Florida carrots are harvested from November through June, so we’re still in the perfect time to buy them. The USDA Nutrient Data Laboratory shows that one medium carrot has only 25 calories, has 5.84 grams of carbohydrates, 1.7 grams of fiber, 5054 micrograms of beta carotene and 10,191 IUs of vitamin A. Wow – mom WAS right about them being nutritious!

There are so many ways to enjoy carrots. They can be served on their own, either cooked or raw, or incorporated into savory and sweet dishes. With the heat that has already settled into the state, this Chilled Florida Wildflower Honey and Carrot Soup recipe sounds refreshing. Plus, it looks delicious!

Florida eggplants are harvested from September through June, and are grown mostly in South and Central Florida. The USDA Nutrient Data Laboratory lists 1 cup of eggplant cubes as having only 20 calories, .16 gram of fat, and 2.8 grams of fiber.

How do Grilled Florida Eggplant and Fresh Mozzarella Stacks sound? They look amazing, and are easy to prepare. The next time you’re thinking about dinner, why not try this innovative eggplant recipe?

On June 11 & 12, the park will host the annual Redland Summer Fruit Festival. The event features tropical fruit plants and local agriculture, and vendors will be on hand to provide locally-grown tropical fruits, local wines and other goodies. It runs from 10:00am to 5:00pm both days. Admission is $8 for everyone 11 years and older.

The Fruit & Spice Park is located at 24801 S.W. 187th Avenue in Homestead. If you’re in the area or looking for a road trip to find out about Florida’s delicious and cool tropical fruits, then this festival is for you!

Rather than a pyramid, the new guideline shows a plate. Consumers can take a look at the plate to see what the ideal composition of a meal should look like based on the average diet.  Makes complete and perfect sense to me. The website – www.choosemyplate.gov – demystifies much of the confusion about what the government recommends as a healthy balance of food groups.

Other really cool features of the MyPlate include being able to calculate your own daily food plan based on factors you can input (age, weight, height, gender), looking up calories for different foods (who doesn’t love the name MyFood-a-pedia?), and even a food tracker. For those looking to lose or gain weight, or those who are pregnant or breastfeeding, there are other options that can assist in your efforts.

Once you’ve had a chance to review the new guidelines, let us know what you think!