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Florida is one of the few lucky states that has a year-round growing season.  During the heaviest part of the agriculture season (typically November through May), the Palm Beach County Food Bank (PBCFB) can receive hundreds of thousands of pounds of fresh produce.  Some of it is familiar (corn, tomatoes, cucumbers, peppers) but some of it is not (eggplant, bok choy, butternut squash).  PBCFB has put together a library of recipes featuring fresh Florida produce (the familiar and the unfamiliar!) that you can give out to your clients.  Check out our recipes below!

Have a recipe you'd like to share?  Email us!

Our friends at Publix have thousands of recipes on their website, too!  Check out the Publix Aprons recipes HERE.

Recipes from Marjorie S. Fisher Nutrition Driven

Eggplant can help reduce blood cholesterol levels while lowering blood pressure. Filled with fiber, Vitamin C & B6 and potassium it also supports heart health.  Eggplant is super low in calories with only 20 calories per cup. Eggplant can be fried, baked, grilled, roasted or steamed and can be served hot or cold.

Avoid eggplants that are discolored or withered. Rinse under cold water and store whole in refrigerator 2-4 days or preferably in a cool room temperature. Do not cut up before storing.


Eggplant Dip

Eggplant Pizza

Roasted Eggplant Poppers


Okra boasts Vitamins B & C, folic acid, calcium, potassium, antioxidants and lots of fiber. It promotes strong bones, good digestion, a healthy heart and can protect against cancer. A highly nutritional, versatile and low calorie vegetable with only 33 calories per cup. 


Use okra that is firm and keep dry, no more than 3-4 days, covered in paper or plastic in refrigerator crisper drawer. Do not wash until ready to use. Okra is good in salads, fried, boiled, roasted, sautéed or pickled.


Okra Stir Fry

Okra Salad

Crispy Okra Sticks


Radishes are very high in Vitamin C and fiber and low in calories and carbohydrates. Radishes also offer folate, B vitamins, an Vitamin K, as well as several essential minerals.   


Rinse radishes clean, wrap them in moistened paper towels, and place the radishes in a plastic bag.  Either poke holes in the plastic bag or leave the bag slightly open so moisture doesn't build up in the bag.  Radishes can be eaten raw or cooked.


Cucumbers and Radishes in Yogurt Sauce

Sauteed Radishes

White Bean and Radish Salad


A super healthy green leafy vegetable loaded with Vitamins A, C and K along with magnesium, potassium, iron and major fiber. It is low in calories at only 7 calories per cup and has 0 fat. A colorful, mildly bitter tasting and easy to prepare vegetable. Swiss Chard can be boiled, steamed, sautéed and roasted and can be served hot or cold.


Rinse well under cold water and, if storing, wrap in moistened paper towels and put in a plastic bag in refrigerator. Store no more than 2-3 days. Discard any leaves with small holes and yellow or brown marks.


Swiss Chard Salad

Pasta and Swiss Chard

Sauteed Swiss Chard