September in Florida brings plenty of fresh, locally grown flavors to the table, making it the perfect time to enjoy seasonal recipes using Fresh From Florida produce. From crisp cucumbers and colorful bell peppers to eggplant, squash, tomatoes, and other Florida-grown favorites, September produce makes it easy to create fresh and flavorful meals at home. Whether you’re looking for simple side dishes, healthy weeknight dinners, or new ways to use locally grown fruits and vegetables, these September recipes celebrate the best of Florida agriculture. Shop local, support Florida farmers, and discover delicious ways to make the most of fresh seasonal produce this September.
Florida Mango Upside Down Cupcake
Ingredients
2 cups Florida mango, diced small
½ cup light brown sugar
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1 cup whipped cream (store bought or homemade)
Fresh mint, for garnish (optional)
1 cake mix (store bought or homemade)
Preparation
Preheat oven to 375 degrees if using the homemade recipe (if using store bought, follow package instructions). Prepare cupcake batter using box mix or homemade recipe provided. Once the batter is prepared, place cupcake liners in the cupcake pan and set aside. In a small sauce pan over low heat combine the brown sugar, butter, vanilla and mix until smooth. Add the diced mangos and stir to combine. Remove from heat and allow to cool for 5 to 10 minutes. Once cool, add a tablespoon of mango mixture to each cupcake liner. Using an ice cream scoop, evenly divide the batter into the liners (about â…” full) do not overfill. Bake for about 16 to 18 minutes (if using the scratch made recipe) or until a toothpick comes out clean when inserted. Set aside to cool completely. Top with whipped cream and mint sprig, if desired.
Florida Radish Slaw
Ingredients
1 cup Florida radishes, rinsed, trimmed and julienned
½ head Florida cabbage, shredded
½ Florida orange, juiced
½ Florida jalapeno, seeded and sliced thin (to desired spice level)
1 tablespoon all-purpose Florida seasoning (such as Everglades)
1 bunch scallions, rinsed and thinly sliced
¼ cup flat-leaf parsley, hand-torn
1 tablespoon quality vinegar
1 teaspoon Dijon mustard
2 tablespoons quality olive oil
Sea salt and fresh ground pepper, to taste
Preparation
In a medium-sized mixing bowl, combine shredded cabbage, julienned radishes, sliced scallions and parsley. In a small mixing bowl, add vinegar, mustard, citrus juice, jalapeno and seasoning. Slowly drizzle olive oil while whisking to combine. Add vinaigrette to slaw ingredients and stir to completely coat. Taste and adjust seasoning with sea salt and fresh ground pepper. Cover and refrigerate until ready to serve. 
Florida Beef Tenderloin with Grilled Vegetables and Herb-Citrus Butter
Ingredients
4 (4- to 6-ounce) fillets Florida beef tenderloin
2 Florida zucchinis, sliced
2 Florida yellow squash, sliced
12 Florida grape tomatoes
1 tablespoon seasoning blend (your favorite)
1 tablespoon olive oil
Sea salt and fresh ground pepper, to taste
4 tablespoons Florida Herb-Citrus Butter 
Preparation
Preheat charcoal or gas grill to medium-high. Add all the sliced vegetables to a mixing bowl, drizzle with olive oil and seasoning blend and stir to coat. Season each side of the beef tenderloin with salt and pepper. Carefully place the seasoned vegetables and tenderloins on the hot grill. The vegetables should be crisp-tender when cooked. Grill the tenderloins for 2 to 4 minutes on each side. When the desired doneness is reached, remove all food from the grill. Serve warm and garnish with the herb-citrus butter.
Pork Chops with Sweet and Sour Blackberry Jalapeno Sauce
Ingredients
1 ½ cups Florida blackberries
1 small Florida jalapeno, seeded and chopped
1 tablespoon Florida honey
4 (6-ounce) pork chops
3 eggs
2 cups all-purpose flour
2 cups panko
1 tablespoon fresh herbs, chopped fine (parsley, thyme, rosemary)
1 tablespoon all-purpose seasoning
1 teaspoon olive oil
1 tablespoon vegetable oil
1 teaspoon fresh garlic, chopped fine
Sea salt and fresh ground pepper, to taste
Preparation
Preheat a large sauté pan or cast iron skillet over medium heat. Beat eggs and ¼ cup of water to create an egg mixture. Set up a breading station in three separate bowls: egg mixture, flour, panko. Season each with salt and pepper. Add 1 tablespoon of all-purpose seasoning to the flour and fresh chopped herbs to the panko. Coat each pork chop in egg mixture and let drain slightly. Next, dip wet pork chops into the seasoned flour mixture and gently shake to remove any excess. Return pork chops to the egg mixture and coat; drain excess. Lastly, add coated pork chops to the bowl of panko to evenly coat; gently shake to remove excess breadcrumbs. 
Carefully add 1 tablespoon of vegetable oil to the preheated pan. Cook coated pork chops on each side for 3 to 4 minutes until crispy and golden-brown. To check for doneness, use an internal thermometer and heat the pork chops to 145 degrees. Remove the cooked pork chops from the pan and let drain on paper towels.
While the pork chops are cooking, preheat a small sauce pot over medium heat. Add the olive oil, garlic and jalapeno. Cook for 1 minute while stirring. Add the blackberries and honey, then continue cooking for 5 minutes. Use a fork to mash some of the blackberries. Taste and adjust the seasoning with salt and pepper. Remove the blackberry mixture from the heat and let cool slightly. Serve blackberry-jalapeno compote with pork chops.
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