From our former Sustainable Tallahassee President, Anthony Gaudio
“An important component for creating a sustainable community here in Tallahassee is to promote local food production. Home gardens, community gardens, and local farms can be a significant source of produce for our tables, saving fossil fuel consumption and creating jobs that benefit the local economy.
One issue consumers face when trying to use locally sourced food is the problem of figuring out ways to use produce that is abundant for short periods of time at certain points during the year without their families getting tired of the same food day after day.
As a local gardener who is the cook for his family I have been dealing with this problem for over 30 years. This series will try to create tasty seasonal recipes, using locally available produce at the time of year when they are abundant.
If you have a favorite seasonal recipe that you would like to see used in this series, email me at firstname.lastname@example.org."
- Anthony Gaudio
Caldo Verde is the national dish of Portugal. Anthony's recipe is a great way to use Kale (or any other winter green like Collards) to create a hearty, warming bowl for a wintery evening.
Creamy Peanut Kale adds a whole new dimension to kale, contributed by Sue Hansen.
Italian style Broccoli with Meyer Lemon Dressing is very simple and flavorful, contributed by Anthony.
Roasted Broccoli, contributed by Jan Keshen, is so easy to make and delicious to eat.
Roasted Brussels Sprouts are simple, quick, and delicious when Anthony roasts them with garlic.
Roasted and Grilled Carrots are a great way to use your end-of-season bounty of carrots, contributed by Anthony.
Roasted Carrots with Kalamata Olives is a slightly sweet and savory dish, from Heidi Fox, contributed by Anthony.
Swiss Chard. This is Anthony’s go-to recipe for all greens including Kale and Collards. This is sort of like a hybrid between steaming and sautéing with little loss of flavor or nutrient.
Cabbage, Carrot, and Peas Stir-Fry is Anthony's blend of late Winter vegetables with early Spring peas.
Creamed Greens: Collards or kale can become fabulous with rosemary, nutmeg, garlic, cloves, and Brazil nuts.
Grouper atop Sautéed Veggies is Anthony’s creation that’s perfect in summer when fresh vegetables are abundant in your garden or the Farmer’s Market.
Zucchini and Yellow Squash Casserole is contributed by Anthony's daughter Christianna Gaudio who is a Culinary School trained chef.
Guajarati-style Green Beans is an Indian inspired green bean dish that’s one of Anthony’s favorites.
Frittata is the Italian version of a quiche with no crust. Anthony’s Frittata is beautiful and loaded with vegetables and cheese.
Eggplant Caponata is contributed by Sue Hansen. It has sensational flavors from capers, pine nuts, and avocado.
Roasted Peppers Italian Style is the versatile and delicious way Anthony uses end of summer peppers and fresh garlic and oregano – all from his garden.
White Acre Peas and Smoked Sausage is perfect when Anthony’s own summer garden is spent and our local farmer's markets still have abundant summer produce.