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Jacksonville Farmers Market

Get Cookin’ With Florida Oranges

Sweet Orange Marmalade

Category: Recipes

Servings:  10-8 oz jars

Sweet Orange Marmalade

Ingredients

  • 2 pounds lemons
  • 2 pounds Valencia oranges
  • 8 cups sugar (3 1/2 pounds)
  • 1/4 cup fresh lemon juice
  • Ten 1/2-pint canning jars with lids and rings, sterilized in boiling water


Instructions

  1. On Day 1, in a large nonreactive saucepan, cover the lemon wedges with 2 inches of water (about 8 cups). In another large nonreactive saucepan, cover the orange slices with 2 inches of water (about 8 cups). Let the lemons and oranges stand overnight.
  2. On Day 2, bring the lemon wedges to a boil. Simmer over moderate heat, stirring every 30 minutes, until the lemons are very tender and the liquid is reduced by half, about 2 hours and 15 minutes. Pour the lemon wedges into a fine sieve set over a large heatproof bowl; let cool completely. Wrap the sieve and bowl with plastic and let drain overnight at room temperature; discard the lemon wedges.
  3. Also on Day 2, bring the oranges to a boil and simmer over moderate heat, stirring occasionally, until the oranges are very tender and the liquid is slightly reduced, about 40 minutes. Let stand covered at room temperature overnight.
  4. On Day 3, add the strained lemon-wedge liquid to the oranges in the saucepan along with the sugar and lemon juice and bring to a boil. Simmer over moderate heat, without stirring, until the marmalade darkens slightly, about 30 minutes; skim off any foam as necessary. Test for doneness: Spoon 1 tablespoon of the marmalade onto a chilled plate and refrigerate until it is room temperature, about 3 minutes; the marmalade is ready when it thickens like jelly and a spoon leaves a trail when dragged through it. If not, continue simmering and testing every 10 minutes until it passes the test, up to 1 hour and 30 minutes.
  5. Spoon the marmalade into the canning jars, leaving 1/4 inch of space at the top. Screw on the lids. Using canning tongs, lower the jars into a large pot of boiling water and boil for 15 minutes. Remove the jars with the tongs and let stand until the lids seal (they will look concave). Store the marmalade in a cool, dark place for up to 6 months.
6.4.5
https://jaxfarmersmarket.com/index.php/sweet-orange-marmalade/
Jacksonville Farmers Market

Filed Under: Recipes Tagged With: jar, juicy, marmalade, orange

Fresh From the Market

Roasted Asparagus Salad with Citrus Dressing

Category: Recipes

Roasted Asparagus Salad with Citrus Dressing

Nutrition Per serving : 61 Calories; 3 g Fat; 0 g Sat; 2 g Mono; 0 mg Cholesterol; 9 g Carbohydrates; 3 g Protein; 2 g Fiber; 319 mg Sodium; 371 mg Potassium 1/2 Carbohydrate Serving Exchanges: 1 vegetable, 1/2 fat

Ingredients

  • Rest roasted asparagus and tomatoes on a bed of watercress for a special touch. The fat-free dressing is a sweet-sour combination of fresh citrus juices, honey and Dijon mustard. Just as tasty warm or at room temperature, this salad works well when served as part of an easy buffet-style brunch.
  • 6 servings | Active Time: 20 minutes | Total Time: 35 minutes
  • Ingredients
  • 2 pounds asparagus, (about 2 bunches), trimmed
  • 1 pint tiny cherry or pear tomatoes, red or mixed colors
  • 1 tablespoon extra-virgin olive oil
  • 3/4 teaspoon salt, divided
  • Freshly ground pepper, to taste
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh orange juice
  • 1 tablespoon honey
  • 1/2 teaspoon Dijon mustard
  • 2 bunches watercress, tough stems removed (about 4 cups lightly packed)
  • 2 tablespoons finely chopped fresh dill

Instructions

  1. Preheat oven to 450°F.
  2. Place asparagus in a large bowl. Add tomatoes and oil and toss to coat. Spread in a heavy roasting pan or rimmed baking sheet, spooning the tomatoes between and on top of the asparagus. Sprinkle with 1/2 teaspoon salt and add a generous grinding of pepper. Roast until the asparagus is crisp-tender and the tomatoes are warmed and slightly crinkled, about 15 minutes. Set aside until ready to serve.
  3. Whisk lemon juice, orange juice, honey, mustard and remaining 1/4 teaspoon salt in a medium bowl until blended. Reserve half of the dressing in a small bowl.
  4. Add watercress to the medium bowl; toss to coat. Spread the watercress on a platter. Arrange the roasted asparagus on the watercress and top with tomatoes. Drizzle the reserved dressing over the asparagus and tomatoes; sprinkle with dill. Serve warm or at room temperature.
6.4.5
https://jaxfarmersmarket.com/index.php/1187-2/
Jacksonville Farmers Market

Filed Under: Recipes Tagged With: asparagus, citrus dressing, fresh, salad

Fresh From the Market

Fiesta Garden Ranch Pasta Salad

Servings:  8

Fiesta Garden Ranch Pasta Salad

This Fiesta Garden Ranch Pasta Salad is a healthy, colorful and flavorful Pasta Salad made with Ronzoni Garden Delight Pasta, greek yogurt, spicy ranch dressing mix, and lots of colorful vegetables.

Ingredients

  • 1 (12 ounce) package Ronzoni Garden Delight Trio Italiano or TriColor Penne Pasta
  • 1 cup greek yogurt
  • 1 package spicy ranch dressing mix
  • 1-1/2 cups fresh baby spinach
  • 2 roma tomatoes, chopped
  • ½ green bell pepper, chopped
  • ½ red pepper, chopped
  • ½ yellow bell pepper, chopped
  • 1-1/2 cups Mexican Cheese blend
  • (12 ounce) package Ronzoni Garden Delight Trio Italiano or TriColor Penne Pasta
  • 1 cup greek yogurt
  • 1 package spicy ranch dressing mix
  • 1-1/2 cups fresh baby spinach
  • 2 roma tomatoes, chopped
  • ½ green bell pepper, chopped
  • ½ red pepper, chopped
  • ½ yellow bell pepper, chopped
  • 1-1/2 cups Mexican Cheese blend

Instructions

  1. Prepare the pasta per package directions. Drain, Rinse with cold water, and drain again.
  2. In a large bowl, mix together greek yogurt and ranch seasoning mix. Add pasta. Stir in Spinach, tomatoes, red, green, and yellow bell peppers. Stir in cheese.
6.4.5
https://jaxfarmersmarket.com/index.php/fresh-from-the-market/
Jacksonville Farmers Market

Courtsey of : Flavor Mosaic

Filed Under: Recipes

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Jacksonville, FL 32209

Telephone: (904) 354-2821

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