Bringing back a citrus festival isn’t just about celebrating oranges and grapefruits—it’s about honoring the generations who helped shape it. Citrus built this region. Reviving a citrus festival reconnects us to that shared history and creates new memories for today’s families while supporting local growers and businesses. It’s a little nostalgia, a lot of community pride, and proof that some traditions are simply too sweet to let fade away. We sat down with Event Director Lyndsey Venrick from Destroyer Media to find out more about Florida’s Citrus Festival happening on January 31. WHAT INSPIRED FLORIDA’S CITRUS FESTIVAL? (FCF) FCF: The Citrus Festival was a long-standing tradition in Winter Haven for dozens of years. Citrus crops are coming back, and it’s time we honor our local beloved citrus again. Our growing population also means that a lot of residents have no idea about the agricultural history that surrounds them. We hope to educate them on the importance of citrus in our community. WHY IS IT IMPORTANT TO HIGHLIGHT OUR CITRUS ROOTS? FCF: It’s easy to forget about agriculture when you don’t see it every day. You buy your produce at the store and don’t think about the journey it took to get there. But agriculture is still a major financial contributor to this region; it creates hundreds of jobs and improves our local economy. It’s critical that we support our local growers whenever we can to highlight this industry. Science has helped the citrus industry bounce back from greening, and it’s important that we keep it going into the future. HOW WILL FCF BRING OUR CITRUS LEGACY TO LIFE? FCF: If you’ve lived here for any length of time, you’ve undoubtedly heard from someone, “This all used to be orange groves.” It’s hard to imagine that when you are driving in traffic past shopping centers and large buildings, but citrus really was the core of Polk County. It’s what brought people to this region for decades. You’ll be able to take a look back and realize, wow! This really was all orange groves! We encourage visitors to stop by the Polk County Farm Bureau History Exhibit to learn about the Citrus Label Trail and start an exciting scavenger hunt, too. TELL US HOW FCF WILL BALANCE FUN, EDUCATION, AND COMMUNITY CONNECTION? FCF: We’ve got some amazing local partners providing engaging booths throughout the event that not only teach you about the history of citrus in our area, but also the future! The Polk County History Center and the Lake Wales History Museum will have interactive educational exhibits, Florida Coast Equipment is bringing a line of agricultural tractors and vehicles that the kids can explore, and other community partners will be set up to offer crafts, activities, and more! We’ll have a large market full of vendors offering citrus treats, handmade gifts, and more. We’re bringing back some of the kitschy favorites from past Citrus Festivals including the Blue Ribbon Art Show, Grove Showcases, and even a citrus pie-eating contest! To keep the kids entertained, we’ll have a Touch-A-Tractor experience, KidZone activities, and craft booths. For the adults, we’ve got live music, a beer and wine tent, a market, and more. Plus, local groves are still thriving in our community. Visitors can meet the grove owners, sample their fruit, and learn about our agricultural community. WHAT’S ONE DETAIL ABOUT THE EVENT THAT PEOPLE MIGHT NOT EXPECT? FCF: We’ll be having a juicing contest on the stage! Imagine a hot dog-eating contest, but we’ll see who can fill a pitcher with orange juice the fastest! Visit our social media to sign up to participate and maybe you’ll take home the trophy! WHAT SHOULD WE EXPECT FROM THE FOOD & DRINK VENDORS? FCF: Every vendor on-site will offer at least one citrus themed specialty item. Vendors are bringing orange sorrel drinks, lemon-glazed empanadas, orange Julius, orange baklava, citrus chicken skewers, citrus-infused baked treats, and more! We will have numerous tables and chairs scattered throughout the park so you can sit back and enjoy the event all day. Everyone loves a mimosa, but being a citrus festival, we know that the OJ is really the star of the show. At our Reverse Mimosa Bar, you’ll get to pick the specific grove and fruit juice to mix with your bubbles. WHAT’S THE ENTERTAINMENT PLANNED FOR THAT DAY? FCF: We will have live music performances by Coastal Acoustic Barefoot Music, “Ace” Jackson and the Jump Kings, and Phoenix 5. Plus, we will have on-stage competitions like the pie-eating and juicing contests. TELL US ABOUT THE BLUE RIBBON ART SHOWCASE. FCF: The Blue Ribbon Art Showcase will be reminiscent of art shows that you’d find at a state fair – think traditional mediums plus fun things like quilts, needlepoint, and more! Professional and novice artists alike can apply and have their work seen by the community. We even have a youth category for any young artists wanting to participate. A panel of local judges will award prizes to each category, including a Best in Show. The art will be on view in the Blue Ribbon Art Showcase tent during the festival. HOW DO YOU HOPE FCF STRENGTHENS COMMUNITY PRIDE? FCF: Polk County residents like to get hung up on traffic, overpopulation, and other issues, but we really are so fortunate to live here. We’re surrounded by local farms, fresh and delicious produce, and unbelievable nature and wildlife. I’m hopeful this event can remind our citizens of the magic of our area. This is the festival version of touching grass. WHAT’S YOUR LONG-TERM VISION FOR FCF? FCF: We would love to grow this event into a full weekend of fun. This would allow us to add on more attractions, more live entertainment… and who knows? We might even bring back the Citrus Parade! FLORIDA’S CITRUS FESTIVAL January 31, 11 a.m. - 8 p.m. Central Park, Winter Haven FB @floridascitrusfestival floridascitrusfestival.com

ORIGINS & EARLY GROWTH (1500S–LATE 1800S) Oranges were first planted in Florida by early Spanish explorers (near St. Augustine) and over centuries citrus spread across the peninsula; commercial-scale production expanded after the Civil War when railroads enabled shipping to northern markets. Central Florida — including Polk County — became a major citrus-growing region in the late 19th century as settlers planted groves and rail links allowed crate shipments (many of the decorative crate labels you still see were part of that marketing era). CATASTROPHE AND RESILIENCE: THE GREAT FREEZE (1894–1895) The Great Freeze (December 1894 and February 1895) devastated citrus across much of Florida, killing fruit and trees and forcing many growers to move south. Polk County was hard hit, but the region and the industry gradually recovered and re-planted in lower-risk areas while retaining a large citrus presence in Central Florida. INSTITUTIONAL SUPPORT AND SCIENTIFIC RESEARCH (1910S ONWARD) Polk County growers helped establish the University of Florida’s Citrus Experiment Station in Lake Alfred in 1917 (today the Citrus Research and Education Center, CREC). CREC became — and remains — one of the world’s largest citrus research facilities, central to disease, breeding, and production research for Florida citrus. 20TH-CENTURY EXPANSION AND MID-CENTURY PEAK Through the mid-1900s, Florida citrus production expanded dramatically (hundreds of millions of boxes by mid-century), with Polk County often among the top producing counties due to its favorable soils and infrastructure. Marketing, processing (juice plants), packinghouses, and an entire local economy grew up around citrus. DISEASE OUTBREAKS, REGULATION, AND NEW THREATS (1910S–2000S) Citrus canker: an early-introduced bacterial disease (first recorded introductions in the early 1900s, with later outbreaks in the late 20th century) led to eradication and regulatory programs that sometimes required removal of healthy trees near infected sites — a major social and economic issue when outbreaks recurred. Hurricanes: repeated hurricanes (notably in the 2000s and 2010s) periodically damaged groves, packinghouses and infrastructure in Polk and surrounding counties, compounding stresses on growers. THE CITRUS-GREENING (HLB) ERA AND DECLINE (2005–PRESENT) HLB (Huanglongbing/citrus greening) was first detected in Florida in the mid-2000s and is now the single greatest biological threat the industry has faced. The bacterium (spread by the Asian citrus psyllid) causes progressive tree decline and very poor fruit; there is no simple cure at scale. Polk County, historically one of the largest citrus counties, has seen dramatic reductions in productive acreage and yields because of HLB plus storm losses and land-use change. Acreage and production numbers have fallen sharply since the early 2000s; many groves have been abandoned, converted to development, or consolidated by remaining growers. This contraction has affected local employment, processing infrastructure, and ancillary businesses. Sources stated that statewide, the industry that used to produce as many as 220 million boxes of citrus will realize less than 15 million boxes in 2025. RECENT DEVELOPMENTS & RESPONSES (RESEARCH, BIOTECH, LAND USE) Research & mitigation: CREC, UF/IFAS, and federal/ state programs have focused on HLB research (vector control, resistant/rootstock breeding, tree injections, and novel approaches like gene-editing). Some growers are experimenting with protected (screened) production, intensive vector control, or testing new rootstocks/varieties. Land-use change: rapid population growth and development pressure in Polk County mean some former groves are being sold for housing and commercial uses; this accelerates the reduction in citrus acreage even when disease impact is managed locally. Primary sources for this summary: • 1 University of Florida / CREC — history and research updates on citrus and HLB. • 2 Florida Citrus Industry historical overview (Florida Citrus Federation / state archives). Recent reporting on industry decline, weather impacts and development pressures (AP, The Guardian, regional outlets)

OATCAKES Makes 12 yummy oatcakes 3 cups (300 grams) rolled oats 2 cups (225 grams) spelt flour or whole wheat pastry flour (I used All-Purpose Flour) 1/2 teaspoon baking powder 4 teaspoons salt 1/4 cup (45 grams) flax seeds 3/4 cup (85 grams) walnuts, chopped 1/3cup (70 grams) extra virgin coconut oil 1/3 cup (85 grams) unsalted butter 3/4 cup (180 milliliters) maple syrup 1/2 cup (70 grams) natural cane sugar 2 large eggs, lightly beaten 1. Preheat oven to 325 F. Spray or oil a 12-cup muffin pan. 2. In a large mixing bowl, combine the oats, flour, baking powder, salt, flax seeds and walnuts. 3. In a medium saucepan over low heat, combine the coconut oil, butter, maple syrup and sugar. Stir just until the butter melts and the sugar has dissolved, but do not let the mixture get too hot. You don’t want to cook the eggs on contact in the next step. 4. Pour the coconut oil mixture over the oat mixture. Stir a bit with a fork, add the eggs and stir again until everything comes together into a wet dough. Spoon the dough into the muffin cups, nearly filling them. 5. Bake for 25-30 minutes until the edges of each oatcake are deeply golden. Remove the pan from the oven and let cool for a couple of minutes before transferring cakes to a cooling rack. Serve warm or at room temperature. Submitted by Vic King from Strong Sites. “These oatcakes are a staple in our household of five. They’re dense and delicious … and they’re not half bad for you!” LUCIOUS LEMON CHIFFON PIE 16 ounces Camellia Groves Lemon Curd 2 8-ounce packages of cream cheese 1 9-inch pie crust (graham or regular) 1 quart container Cool Whip 1. Soften cream cheese and with an immersion blender (or by hand), then blend cheese and lemon curd together until smooth. 2. Pour into room temperature pie crust and top with Cool Whip. Refrigerate 4 hours. Submitted by Martha Burke, Camellia Groves, Winter Haven. “This takes 10 minutes!! So easy, anyone can make this and be proud. Order your lemon curd by Thursday and pick it up on a Sunday at noon. Curd can be frozen to save for later.” camelliagroves.com ARROZ CON LECHE COLOMBIANO 2 cups white jasmine rice 3 cups water 1 (14-ounce) can condensed milk 5 cups whole milk 1 (12-ounce) can evaporated milk 1 teaspoon Ceylon cinnamon 1 teaspoon vanilla extract 1/8 teaspoon salt (optional) 1. Rinse the rice in a fine mesh strainer until the water is on the clearer side, only slightly cloudy. Add the rinsed rice to a Dutch oven with water and cook on low heat. 2. Once the water has evaporated, the rice will be partially cooked. Add the whole, condensed, and evaporated milk to the cooked rice. Add the cinnamon and vanilla extract, stir, and cover. Cook for 30 minutes on low heat. 3. After 30 minutes, remove the cover and stir well. Increase the heat slightly to get the milk to come to a quick boil, stir, and turn the heat off. (Note: don’t worry if the milk still seems a little runny at first – the rice will keep absorbing it and thicken everything up even after it’s off the heat.) 4. To serve, pour the rice pudding into a bowl or small mug. Sprinkle cinnamon on top and enjoy the creamy goodness (warm or cold)! Tips: Cook on low heat to prevent the rice from burning or sticking to the bottom of the pot. It’s important to keep an eye on it and give it a stir using a silicone spatula or wooden spoon to make sure it doesn’t stick to the bottom of the pot. The sugar in the milk, especially the condensed milk, can crystallize and burn much quicker, so it’s best to be cautious. By stirring it regularly, you’ll get a delicious and creamy dessert without any burnt bits. I prefer to use a silicone spatula to stir the mixture; it helps to remove any pieces that have started sticking to the bottom. Add raisins in step 3 if desired. Recipe by Carolina Suarez from The Blind Shack of Central Florida. “This creamy Colombian arroz con leche (rice pudding) is one of my favorite desserts to make. I love the way the rice, milk, and sugar come together—it’s so simple but so good. It’s perfect warm or chilled, and I always make it when I want to share something special with my family.” DATE BREAD 1/2 pound dates, pits removed 1 teaspoon baking soda 3/4 cup boiling water poured over dates and allowed to cool 1 egg yolk 3/4 cup sugar 1 3/4 cups flour 1/2 cup walnut meats, chopped 1 egg white, beaten stiff Mix together and bake in a slow oven – about one hour. Submitted by Jane McGinnis. “I am sharing a recipe from my mother’s cookbook. I loved it every Christmas when Mom would bake this delicious bread. She noted the recipe ‘Date Bread 6-18-33 Mary Perry.’ Mary Perry owned the Cottage House Inn in Readsboro, VT for more than forty years. In the early 1920s, after my mother graduated from Bliss Business College, she accepted a position as secretary to A. B. Clark, President of the Readsboro Chair Company, and boarded at Mrs. Perry’s inn. Mary Perry passed away in 1971 and was Readsboro’s oldest resident at ninetyone. Coincidentally, Mrs. Perry was also the great-grandmother of the late actor Matthew Perry.” IMPERIAL BROWNIES 4 squares Baker’s Unsweetened Chocolate 2 sticks Imperial Margarine 2 cups sugar 1/2 cup milk 4 eggs 1 cup flour 1 teaspoon vanilla 1/4 teaspoon salt 1. Melt chocolate and margarine together in a 200 F oven. Let cool slightly. 2. Hand stir ingredients in this order: sugar, milk, eggs, flour, vanilla, and finally the salt. 3. Bake in a greased pan for 45 minutes at 350 F, until your toothpick comes out clean. 4. When cool, dust with powdered sugar and add seasonal sprinkles. Submitted by Susan Mayrant. “These rival Mrs. Field’s brownies and I have made them since I was a kid. You don’t even need a mixer as I just mix together with a fork!” STRAWBERRY CREAM CHEESE TORTE 1 cup milk 1/4 cup butter 1 1/2 cups sugar 1 teaspoon vanilla extract 4 eggs 1 3/4 cups all-purpose flour 3 teaspoons baking powder teaspoon salt Cream Cheese Filling (recipe below) 1 pint cleaned, fresh strawberries, sliced 1. In a small saucepan, bring milk to a boil. Add butter. Set aside. 2. In a large bowl, blend sugar, vanilla and eggs. Beat at high speed for 3 minutes until thick and lemon colored. 3. Add flour, baking powder and salt. Beat 1 minute at low speed. Add milk-butter mixture. Beat 1 minute more at low speed. 4. Pour into well-buttered and floured 10-inch springform pan.* Bake at 350 F for 55 to 65 minutes or until a tester inserted in center comes out clean. Cool thoroughly. Remove from pan. 5. Split cooled cake into 3 layers. Fill between layers with about 3/4 cup filling, placing sliced strawberries on top of filling before stacking cake. 6. Frost stacked cake with Cream Cheese Filling. Press about 1 cup through pastry bag to decorate top. Garnish with more berries. Chill until ready to serve. CREAM CHEESE FILLING: Whip 1 pound (2 8-ounce packages) room temperature cream cheese until smooth. Beat in 1/2 cup powdered sugar and 1 pint whipping cream until mixture is very light and fluffy. TIP: Cake can be made several hours before serving or the day before, but should be covered and refrigerated so it will not absorb odors from other foods. *Submitted by Carolee Cheney. “This is a favorite of many! I use 2 round cake pans rather than a springform pan, slicing each cake in two making a 4-layered cake instead of 3. The cake weighs a ton, but a slice is light as a feather.” SOFT CANNOLI COOKIES 1 cup unsalted butter 1 cup granulated sugar 2 eggs 1/2 cup ricotta cheese 1 teaspoon vanilla extract 3/4 teaspoon cinnamon 1 teaspoon fresh orange zest 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 cups all-purpose flour 10 ounces chocolate chips powdered sugar (for the drizzle on top) cocoa powder (for the drizzle on top) ground cinnamon (for the drizzle on top) 1. In a bowl, mix butter and sugar until fluffy. 2. Add eggs and ricotta and mix until well combined. Next, mix in vanilla, cinnamon and orange zest. 3. Mix in flour baking soda, baking powder and salt. Add chocolate chips. Refrigerate dough for about 30 minutes. 4. Preheat oven to 350 F. 5. On a cookie sheet lined with parchment paper, use a small cookie scoop and drop the cookie dough, leaving some space between cookies. Bake for about 10-15 minutes. 6. After they cool, mix together cocoa powder, cinnamon and powdered sugar, and slowly add a little bit of water until it’s creamy enough to be drizzled on top of cookies. 7. Let the glaze set and enjoy them! Submitted by Maria Grazia Lutricusi. “I’m Italian and I bake all kinds of Italian desserts. My company name is Sugar Ribbon by Mary. I’m usually at the makers market at Lakeside Village every second Sunday of the month. I would like to share one of my favorite cookie recipes that brings in one bite, all of the Italian cannoli flavors.” PUMPKIN CHOCOLATE CHIP BREAD 2 cups flour 1 1/2 cups sugar 1 teaspoon baking soda 1/2 teaspoon baking powder 1 1/2 sticks butter (room temperature) 1/2 teaspoon sea salt 2 teaspoons pumpkin spice 2 eggs 1 (15-ounce) can organic pumpkin 1/2 cup chocolate chips 1. Preheat oven to 325 F and butter two loaf pans. 2. In a bowl, combine flour, baking soda, baking powder, salt and pumpkin spice. 3. In a second bowl, add softened butter and sugar. Beat the butter and sugar with a hand mixer until combined. (1-2 minutes) 4. Add the eggs one at a time and continue beating until smooth. 5. Add the pumpkin and blend on medium. 6. On low speed, add in the flour mixture and chocolate chips until combined. 7. Pour the batter into the two loaf pans and bake on the middle rack, checking at one hour. 8. Allow the pumpkin bread to cool for 10-15 minutes before removing from the pans. (the hardest part!) 9. Enjoy!! Submitted by Bailey Hill from Captivate Digital Creative.

SAUSAGE HASH BROWN BREAKFAST CASSEROLE 2 pounds hot breakfast sausage 1 (32-ounce) bag frozen shredded hash browns 1 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 2 cups shredded cheddar cheese 8 eggs 2 cups milk 1. Preheat oven to 350 F. Lightly spray a 9-by-13-inch pan with cooking spray. 2. In a large skillet, cook sausage until no longer pink. Drain fat and set sausage aside. 3. Add hash browns to the skillet and cook until lightly browned. (Add a little oil to the skillet if necessary.) Place hash browns in the bottom of a lightly greased 9-by-13-inch pan. Top with sausage and cheese. 4. Whisk together eggs, salt, pepper, garlic powder, onion powder and milk. Pour over the hash brown mixture. 5. Cover and refrigerate at this point if baking later. 6. Bake, uncovered, for 35-40 minutes. Recipe submitted by Brianna Price from the Winter Haven Chamber of Commerce and has dedicated this to her mother-in-law, Cindy Price. “My mother-in-law always made this breakfast casserole for us on the weekends. It was so delicious that we started cooking it on Thanksgiving morning, and now it’s become a family tradition. She passed away after a 19-year battle with cancer in May of this year. She was such a master in the kitchen.” FESTIVE CHICKEN SALAD 1 pound shredded rotisserie chicken 2 carrots, grated 1(10-or 12-ounce bag) frozen sweet peas 1 cup dried cranberries 4 tablespoons green onions, chopped 1 cup mayonnaise 2 cups shoestring potato sticks salt and pepper 1. In a large mixing bowl, mix all of the ingredients except the potato sticks. 2. When ready to serve, add potato sticks. (You want them to stay crunchy.) Submitted by Maria Franco from Maria Petit Food Boutique. IRENE’S HUNKY CABBAGE ROLLS Makes 50 – 80 5 pounds ground beef 3 pounds ground pork garlic powder 6 medium heads cabbage 2 pounds uncooked white rice 2 extra-large onions, sliced 1 (28-ounce) can diced tomatoes 1 (28-ounce) can crushed tomatoes 4 smoked ham hocks (a must) 2 (32-ounce) cans sauerkraut, drained bay leaves, optional salt & pepper 1. In a large pot, boil water. Cut the core from each cabbage and drop into boiling water for a short time until the leaves pull apart. Take out of water. Trim away the hard part of each leaf, keep trimmings. 2. Combine beef, pork, rice, garlic powder to taste, salt, and pepper. Form into oval-shaped logs and put on a cabbage leaf. Roll leaf around meat and tuck in the ends with your finger. 3. In a large roaster, arrange half of the sauerkraut on the bottom. Next, add half of the chopped cabbage scraps and onions. Arrange ham hocks on the next layer. Place all of the cabbage rolls on the next layer, followed by the remaining sauerkraut and onions. Pour over the diced and crushed tomatoes. Cover with water. 4. Cook in roaster at 500 F until boiling. Reduce heat to 250 F and cook for 2-3 hours. Submitted by Chris Sexson. “Growing up in Dayton, Ohio, my grandma Irene would make these every holiday, family gathering, and celebration. They were a tradition. No matter the occasion, 4th of July at Miller’s Grove or Christmas at her home, cabbage rolls were always there. This is a very large recipe because she made sure that everyone would have enough to eat. Best Grandma ever. Smacznego!” GRANNY’S CHICKEN-N-DUMPLINS 1 whole chicken 1 small bag self-rising flour 2 eggs boiling water extra flour for rolling out dumplins salt & pepper 1. In a large pot, boil a whole chicken. You could add carrot, celery, or onion or just make plain old broth. If you add any salt, be very conservative with it because the self-rising flour in the dumplins is pretty salty. When the chicken is cooked through, remove from pot and cool. 2. Shred meat and set aside. Sometimes I just shred the dark meat and save the breast for chicken salad--It just depends on how much chicken you like in it. If you added veggies to the broth, fish them out. Keep the broth warm while you make the dumplins. It should be boiling when you add them. 3. In a large mixing bowl, pour in the whole bag of flour. Beat two eggs and mix into flour. Then comes the hard part, with a sturdy wooden spoon, stir the flour vigorously while adding boiling water till you get a fluffy workable dough. 4. Turn the dough out onto the counter and knead a couple of times just to make sure all the flour is incorporated evenly. Dust the counter with flour and roll out the dough to a little over 1/4” thick. My mom always says to dust the top of the dough with a little flour too because it’ll help thicken the broth. With a dinner knife, cut 1-1.5” wide strips. As you add the strips into the boiling broth, tear them into smaller segments 3-4” long. Do this with all of the dough and simmer for about 15 minutes, stirring occasionally. Season with salt and plenty of cracked black pepper. Submitted by Blair Updike. “Once you make these, you’ll wonder what all the fuss is about because they’re pretty easy. Minimal ingredients and minimal skill required.” CURRY CHICKPEA SALAD DRESSING: 1/4 cup mayo (or vegan mayo for a fully vegan recipe) 1/2 small lemon, juice 1 teaspoon curry powder 1/2 teaspoon ground cumin 1/4 teaspoon turmeric pinch of black pepper 1 clove garlic, grated or finely chopped salt to taste SALAD: 1 (15.5-ounce) can chickpeas (or 1/12 cups cooked chickpeas), drained and rinsed 1/3 cup celery, finely diced 1/4 cup red onion, finely diced 2 tablespoons herb of choice, chopped (I love dill, but cilantro and parsley also work well) 1. In a small bowl, mix all dressing ingredients together. 2. Rub the chickpeas between paper towels to remove as much skin as possible. Or be a psychopath like me and shell each one individually because it really does taste better without the skins. 3. In a large bowl, partially mash the chickpeas, leaving some whole for texture. 4. Add celery, red onion and herbs. Add the dressing and mix to combine. Enjoy with your favorite carb, I like naan, but you can also use pita chips, pretzels, crackers, etc. You can also serve on a lettuce leaf or croissant. Or just dive in with a spoon! Submitted by Lyndsey Venrick. GRANDMA DONNA’S PASTIES Makes 4 pasties CRUST: 3 cups flour 1 cup shortening 1 teaspoon salt enough ice water to form crust (very important) FILLING: (cut all rather fine) 1 pound round steak (raw) 1/2 pound pork steak (lean, raw) 4 large potatoes, shredded (raw) 1 small yellow onion, shredded butter 1/2 cup rutabaga, shredded (optional) 1. Preheat oven to 425 F. 2. In a mixing bowl, mix the flour, shortening and salt. Add enough ice water (don’t add the ice) until the dough comes together. Separate dough into four sections. 3. On a floured surface, roll each section of dough into a circle. 4. Put 1/4 of the filling on one side of each circle, adding a pad of butter. Fold dough over to make a half-moon and crimp edges. 5. Place pasties on a nonstick sheet pan and bake at 425 F for 15 minutes, and then at 375 F for about 45 minutes, or until golden brown. Submitted by Christine Campbell. “My Grandma Donna would make this meal for me on my birthday! Great with a dill pickle & cole slaw” PIEROGI FILLING: 3 pounds onions 5 pounds potatoes DOUGH: 3 cups flour 2 eggs 1 teaspoon salt 1 teaspoon baking powder water, as needed 1. Slice onions and caramelize. Peel and boil potatoes until tender, then drain, mash, and set aside. 2. Mix the dough ingredients, add water as needed to make a firm dough. 3. On a floured surface, roll out dough until it’s a little thicker than pie crust. Cut dough into small squares about 3-3 1/2 inches. 4. Take each square and roll it out as thin as you can. 5. Put some potatoes and onions in center of each rolled square. Brush water around end of each square and fold over. Use fork to seal around edges, careful not to puncture dough. 6. Place in boiling water for 15 minutes. 7. When ready to eat, brown them in butter and top with caramelized onions. Submitted by Dolly Doyle, this is her dad’s recipe. WHITE CHICKEN CHILI 2 pounds chicken breast, diced salt/pepper 2 tablespoons olive oil 1 yellow onion, diced small 4 cloves garlic, minced 1 bottle of IPA beer 1 lime 2 ears of fresh corn, kernels cut off 3 (16-ounce) cans Bush’s white chili beans or great northern beans 1 tablespoon cumin 2 tablespoons salt 1/2 teaspoon black pepper 1 quart chicken broth 1 bunch fresh cilantro, rough chopped 3 limes, cut into wedges Favorite cheese, shredded Tortilla chips 1. Season diced chicken with salt and pepper. In a pan, add olive oil, then add chicken. Sear on both sides until golden brown, remove from pan and set aside. 2. Add onions, cook until tender, then add garlic and browned chicken. Cook for 5 minutes then de-glaze pan with 1/2 of the beer. Reduce beer by half. 3. Add corn kernels, beans, and chicken broth, and cook until chicken is completely cooked through and flavors have infused. 4. Serve topped with cilantro, lime wedges, cheese, and tortilla chips. (Blue corn chips are my favorite.) * Pro tip: add fresh jalapenos, sour cream, and your favorite hot sauce as a garnish, too. Submitted by Kaelani from Lakeland. “As the head chef at Good Thyme and mother of three, I have my hands full in and out of the kitchen! This recipe is perfect because not only is it easy, but it is absolutely delicious. My children love it and trust me; they are some foodies! For any mom out there who wants something quick and hearty to serve their family, try making this White Chicken Chili! It’s a family favorite, but it is a close tie with my dad’s classic beef chili recipe ;)” TERRI’S TURKEY SOUP 1 1/2 pounds ground turkey 4 ribs celery, sliced 1 tablespoon olive oil 4 cups water 4 carrots, sliced 1/4 cup uncooked rice 1 small bay leaf 1/2 teaspoon thyme 1/2 teaspoon sweet basil 2-4 teaspoons chili powder 1/4 teaspoon onion powder 1/4 teaspoon dill weed hot sauce to taste 2 medium potatoes, sliced 1 teaspoon salt, to taste 1/4 teaspoon pepper 3 1/2 cups tomato juice 1 (15-ounce) can of black beans 1 (15-ounce) package of peas 1. In a large pot, brown turkey and celery in olive oil. 2. Add water, carrots, rice, bay leaf, thyme, basil, chili powder, onion powder, dill, hot sauce, potatoes, salt and pepper. Bring to a boil and simmer until vegetables are tender. 3. Add remaining ingredients and heat through. Remove bay leaf and serve hot. Submitted by Stephanie Selz and dedicated to her mom, Terri Selz. CHICKEN SALAD 2 (10-ounce) cans white chicken, drained 2 ribs celery, finely chopped 2 hard-cooked eggs, finely chopped 1 cup pineapple tidbits 1 cup grapes, quartered 1 teaspoon garlic powder 1 cup mayonnaise pepper to taste Combine all ingredients in a bowl and mix well. Chill covered, for at least 2 hours. Serve with crackers, celery sticks or carrot sticks, or with mini croissants for party sandwiches. Submitted by Dori Shackelford, Lakeland.

SPICY ITALIAN SAUSAGE STUFFING 8 cups (400 grams) store-bought seasoned stuffing bread cubes 1 stick (1/2 cup) unsalted butter 1 1/2 cups yellow onion (from 1 large onion) ,diced 1 cup celery (from 3 celery stalks) ,diced 4 garlic cloves, finely chopped 1 pound bulk medium spicy Italian sausage (i.e., sausage with the casings removed) 2 3/4 cups low-sodium chicken broth 1 large egg, beaten 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh sage, chopped 1/4 cup fresh parsley, chopped 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1. Preheat oven to 350 F. Grease a 9-by-13-inch baking dish with butter. 2. In a large mixing bowl, place the bread cubes. 3. In a large sauté pan, melt the butter. Add the onions and celery and cook over medium heat, stirring occasionally, for about eight minutes, or until the vegetables are soft. Add the garlic and cook for two minutes more. 4. Add the vegetables to the bread cubes. Don’t wash the pan, but scrape out every last bit of vegetables, otherwise they will burn in the next step. 5. In the same pan, cook the sausage over medium heat for 8-10 minutes until browned and cooked through, breaking up the sausage with a metal spatula while cooking. The largest pieces should be no greater than a quarter of an inch. Add the browned sausage and fat to the bread cubes and vegetables. 6. Add the chicken broth, egg, rosemary, sage, parsley, salt and pepper to the bread cube mixture and mix until the bread is soft and moistened. Transfer the stuffing to the prepared baking dish and bake for 65-75 minutes, uncovered, until deeply golden and crisp on top. Submitted by Adriana Eraso from COhatch Lakeland. “I want to dedicate this recipe to my aunt Mimi, who cooked this EVERY Thanksgiving, and when she passed, I took over the tradition.” DOC’S CORNBREAD 3 (8.5-ounce) boxes corn muffin mix 1 (14.75-ounce) can cream style corn 2 eggs 8 ounces sour cream 1 tablespoon sugar 1 stick butter (salted) 1. Preheat oven to 350 F. 2. In a large mixing bowl, mix the first five ingredients well. 3. Melt butter in a 13-by-9-inch baking dish. 4. Pour corn bread mixture on top of melted butter. 5. Bake 40 to 45 minutes until golden brown. ENJOY! This is an Orange Blossom Poems original recipe by Dr. Diana Álvarez-Hughes. “Dedicated to my husband, Jeremy, one of them corn fed boys.” WINTER FLU NATURAL SYRUP 1-3 heads of garlic (organic if possible) Raw honey, enough to cover garlic* 1. Peel the garlic and place cloves in a glass jar. Cover them fully with honey, but be sure to leave a one-inch space at the top of the jar. Put the lid on loosely, as this will ferment. 2. Put the jar in a dark area at room temperature. Fermentation will normally take 2-4 weeks, but as with any home remedy, the longer it ferments, the better it gets. 3. Each day during the first 2-4 weeks, take the jar out and swish everything around to get the cloves covered, as they will float to the top. Open the lid to release the gas and then put it back on. When you start feeling the flu, take a spoonful of the honey (always include one clove) and eat or put it in your tea. This remedy isn’t something that you have to do with just feeling sick, these two ingredients boost your immune system, so it is good to have at any time. I will use a tablespoon to spread on chicken before baking, or on ham or pork when making pulled pork. You can add it to just about anything, as it gives your dish a sweet twist. The longer it sits, the better! *I use Natural Nate’s 100% Pure Florida Raw & Unfiltered Honey. Submitted by Rebecca MacPherson POTATO PANCAKES 4 cups leftover mashed potatoes 2 large eggs, lightly beaten 1/2 cup dry breadcrumbs 1/2 cup of your favorite cheese 1/3 cup green onion, chopped 1/3 cup bacon, chopped (bacon bits) 1 teaspoon salt 1/4 teaspoon pepper neutral-flavored oil (peanut, canola, grapeseed, etc.) Sour cream (optional) 1. Mix potatoes with eggs, breadcrumbs, cheese, bacon, green onions, salt and pepper. Cover and refrigerate for 1 hour. 2. Heat 1 tablespoon oil in a large cast iron or other heavy skillet over medium heat. Drop 1/4 cup batter for each pancake into the oil. Fry in batches until golden brown on both sides. Submitted by Aaron Venrick from Destroyer Media. “This recipe was shared with me by an old friend who said that the secret was using left over mashed potatoes from the night before.”

COQUITO 1 (13.5-ounce) can coconut milk 1 (13.5-ounce) can coconut cream 2 (12-ounce) cans evaporated milk 1 (14-ounce) can condensed milk 2 tablespoons of vanilla 1 1/2 cups white rum (Don Q is my go-to) cinnamon sticks (garnish) 1. Mix all ingredients (not garnish) in a blender or stir in a pitcher, and let sit in the fridge for a day. If you save it in a jar, just shake it up a few times to let the flavors blend. Store in the refrigerator. 2. When serving, garnish with a cinnamon stick or sprinkle of ground cinnamon. NOTE: This is a STRONG drink. It is meant to be a sipping drink. Serving Size is 6 oz. Submitted by Maricarmen Chavez. “Coquito, a beloved traditional Puerto Rican holiday drink, is known for its creamy texture and rich cinnamon flavor. I grew up in an area with lots of Puerto Ricans, and this is a holiday staple in my life. It is the perfect holiday drink, and this recipe makes more than enough to share - or you can hoard it like I do.” KAHLUA 2 quarts water 1 1/2 cups instant coffee 7 cups sugar 16 ounces Everclear grain alcohol 2 vanilla beans 1. Bring water to boil, add coffee. 2. Turn the stove off and add sugar; mix until dissolved. 3. Add Everclear and mix well. 4. Pour mixture into a gallon jug and add vanilla beans. Cap and store in a dark place for 30 days. Shake gently every day. Billie’s White Russian recipe: 2 shots Kahlua 1 shot Coconut Rum Pour into a highball glass & top off with half and half. Cheers! Recipe submitted by Billie Porche from Image Creations by Billie

Many remember the time during January – as citrus season is fully manifest – Winter Haven would host a grand celebration featuring parades, banquets, nationally broadcast radio and television shows, massive displays of fresh fruit, and carnival shows such as the James E. Strates company with rides (including the double Ferris wheel) overlooking Lake Silver. Crowds converge on the 1949 entrance to the Florida Citrus Exposition — this scene from Third St. at Avenue D, NW. Wooded area at left is current location of Winter Haven City Hall. The celebration was born in 1924 as the Polk County Orange Festival. The Orange Festival was the brainchild of Dr. R. A. Nichols, pastor of the Christian Church in Winter Haven. He had been a lecturer for several years on the Chautauqua Circuit (a traveling tent show in the early 1900s that brought cultural programs such as lectures, music, and plays to remote areas of the country). He witnessed the crowds at many county fairs and was reminded of their popularity when he happened across an article about the Portland, Oregon Rose Show. Dr. Nichols took his idea to the Winter Haven Chamber of Commerce, which at the time had a considerable membership for a town of 2,000 people. The Chamber immediately embraced the concept, and four months later, the first Orange Festival was held on January 22, 23, and 24, 1924. The first Festival Director was Frank J. Senn, a citrus grower. The celebration attracted about 170 booths that were housed in tents or temporary wooden structures around the perimeter of Central Park. It had a very “orange” focus and the most elaborate displays were devoted to citrus. This parade entry took part in the 1927 festivities. Man at left in vehicle is Judd Dixon. Man at far right is Ray Bice. In the early 1930s, the festival would move to Third Street, NW setting up from the current city hall property to Lake Silver Drive. The current site of the City Government Annex and the Trailhead Park featured four long linear halls (Orange, Grapefruit, Tangerine, etc.) that housed the annual exhibits and fresh fruit displays. With the exception of World War II (when the buildings housed German prisoners of war), the festival was held in that location until moving to the Orange Dome in 1965. That first festival featured a parade with 20 floats and the 116th Field Artillery Band of the Florida National Guard. Three hundred and fifty dollars was distributed in prize money for the top three floats and $25 for the best clowns. Festival events featured popular competitions of the day including a three-legged race, needle-threading contest, potato race, rope pulling contest, greased pole, pig contests, and a school children’s parade with a $5 prize for the best impersonation of Jackie Coogan. 1957 Citrus Queen. Frances (Layton) Pope dances with Garry Moore at Nora Mayo Hall. Moore’s popular TV show “I’ve Got a Secret” broadcast live that year from the Lake Silver Amphitheater to 30 million viewers. The Festival closed with the Coronation Ball honoring the Orange Queen and, for the one and only time in its history, an Orange King. (Note: The Queen later became Miss Florida Citrus, and the pageant was discontinued in 2003.) It was estimated that the three-day show drew 10,000 people and that was significant for Winter Haven’s size. It was a financial success, too. A description of the city from the first festival program notes Winter Haven “has a fine fire department with full equipment, an efficient police force, a strong Chamber of Commerce numbering 700 members, a Women’s Civic League, Red Cross Chapter, seven churches, eight fraternal societies, fine grade and high school buildings, an efficient faculty and a large student body, three banks with $3 million in resources, a $110,000 mausoleum and scores of modern up-to-date business houses of every description.” The total valuation of Winter Haven was estimated at $10 million (2015 estimate: $1.6 billion). 1930 Fresh Fruit display from Capidome packing house. For more than eight decades, Winter Haven was home to a grand celebration of the citrus industry. Though discontinued in 2008, in its heyday, the event brought Polk County and Florida national publicity. Before there was television, the best visual way to get your information was movie theater newsreels. Pathe News was one of the foremost, and they visited the second Orange Festival filming in 1925. International Newsreel filmed the Festival in 1929 when it evolved from a local to state event. In 1935 and 1936, NBC radio covered the event on its then famous “Farm and Home Hour.” Radio coverage continued through subsequent years, but it was not until 1941 that the first celebrity went on the air from the Festival. Mary Margaret McBride, who had become famous for her nationally broadcast programs, provided her audience with a lush description of life in Florida including recipes that required oranges. In 1947 Johnny Olson, a popular Chicago radio emcee, brought “Ladies Be Seated” (LBS) program to the Citrus Exposition beginning a remarkable eight-year run. LBS was a highly successful daytime audience participation show carried on 202 stations by the Mutual Broadcasting Network. The program was the first of many to be broadcast live from the amphitheatre stage on the shores of Lake Silver. The following year, the show’s primary host, Tom Moore, came to Winter Haven and fell in love with Florida. Moore became so attached to the Florida climate that in 1955 he abandoned Chicago, came here, and developed a new broadcast known as “Florida Calling.” The iconic Orange Dome opened with the 1965 festival. The name was changed to the Florida Citrus Showcase that year. (Except for a brief period in the early 1990s, the Dome would serve the festival until its demise in 2008.) Other popular radio programs that broadcast from the Exposition included Tom Malone with the “Westinghouse Hour” and Eddie Dunn with “Once Upon a Star.” Television arrived and the Citrus Exposition moved to capitalize on its popularity. “The Garry Moore Show” and “I’ve Got a Secret” with Moore as host, were firsts, staged in the Lake Silver Amphitheatre with stars such as Jayne Meadows, Faye Emerson, Henry Morgan, Bill Cullen, Durward Kirby and Rocky Graziano. The year was 1957. They would return four years later in 1961. The second visit brought Bess Myerson, Debbie Reynolds, Betsy Palmer, Alan King, Diana Dors, Marion Lorne, Peter Lawford, and a newcomer rocketing to stardom ... Carol Burnett. Other Exposition television moments included “Queen for a Day,” “The Jimmy Dean Show,” “Charge Account,” “Supermarket Sweep,” “You Don’t Say,” and “The Mike Douglas Show.” While many of the early shows used the amphitheatre and Nora Mayo Hall, Mike Douglas taped five 90-minute segments during the 1967 and 1969 Festivals. Among the stars to appear were Van Johnson, Michael Landon, Totie Fields, Buster Crabbe, Jack Carter, June Allyson, Joey Hetherton, the McGuire Sisters, Cliff Arquette, Skitch Henderson, Doug Sanders, Mohammed Ali, Gloria DeHaven, and citrus spokesperson of the time, Anita Bryant. Now you know where Nick Christy got all those pictures that were displayed in the Sundown restaurant’s foyer. The cumulative national publicity that originated from the Citrus Festival is immeasurable. In 1947, the Lake Silver Amphitheatre was constructed and in 1949, the Florida Citrus Building and venerable Nora Mayo Hall were built. About this time, the name was again changed to The Florida Citrus Exposition, and the event continued on that site until 1964. Following the 1964 Exposition, the Festival Board of Directors voted to relocate to a 57-acre site on Cypress Gardens Boulevard. The site was also to host the Boston Red Sox spring training in the newly constructed Chain of Lakes Stadium complex. The board also voted to change its name to the Florida Citrus Showcase and announced plans to construct a geodesically designed circular structure 170 feet in diameter on the city-donated property. It was estimated to be capable of accommodating 3,000 people. Game show host Garry Moore (back to camera) addresses a full house at the Lake Silver Amphitheater during the 1957 festival. Midway rides in background. The “golden-domed” building, as it was promoted in early descriptions, would rise 55’ high and encompass a 23,000 square foot area. The Dome was referred to as Florida’s most unusual building. The site was host to the 1965 Citrus Showcase in March of that year. In addition to its unusual design, the Dome housed an 8-inch-by-16-inch stainless steel time capsule that tells the 44-year history of the Festival/ Showcase to that point. Contained in that capsule is a fresh orange, tangerine, and grapefruit wrapped and sealed in such a way that the fruit is supposed to retain its power to germinate until the time capsule is scheduled to be opened in 2065. That capsule now resides at Florida Southern College. While the Showcase site has fond memories for many, others felt the celebration was never quite as grand as when first held downtown. Over the years, “fresh fruit displays” became more and more difficult to attract. The industry was moving from fresh fruit to concentrate and on to notfrom-concentrate juice. The Dome was a large, cavernous building with mind-numbing echoing acoustics. It originally was to have two smaller domes constructed, one to the east and west for exhibits, but the festival struggled more each year to survive. Disastrous freezes of the late 80s forced a lot of citrus to the south, and the show became far more carnival and far less citrus-oriented. In the 1990s, the event moved yet again to a new building adjacent to the Auburndale Speedway but financial problems forced a return to the Orange Dome site before decades end. By 2008, the Citrus Showcase was history. The Orange Dome ... landmark, acoustical nightmare, hurricane refuge, eyesore - everyone had an opinion ... and, as time marched on, was demolished in 2012. The late Paul Cate, community activist and former Mayor of Winter Haven, said there was only one thing the Dome lacked ... about six good sticks of dynamite! As it was, just one relatively small crunch from a backhoe brought the entire dome down in less than 13 minutes.

Photo by Alexa King Stone Released independently on September 13, 1999, Mary Gauthier’s “Drag Queens in Limousines” introduced the world to a singular songwriter whose character-driven narratives centered on outsiders, those not considered the “normal” members of society. Like many of her musical heroes, including John Prine, Lucinda Williams, and Tom Waits, Gauthier used thoughtful lyrics and an unvarnished voice to illuminate the humanity within her characters, reminding listeners of our shared connection. The album offered a powerful preview of what was still to come. THE BEGINNING After spending much of her early life immersed in chaos, a period later chronicled in her acclaimed 2021 book, “Saved By a Song: The Art and Healing Power of Songwriting,” the Louisiana native relocated to Boston in 1984 to escape the drugs and nightlife surrounding her. There, she opened one of the city’s first Cajun restaurants. In 1990, at age 27, she got sober. At 35, after years of performing covers at local open mics, she wrote her first song. When the material that would become “Drag Queens in Limousines” finally came together, Gauthier financed the recording and manufacturing with restaurant earnings, spending late nights after her shifts stuffing CDs to mail to radio stations. That perseverance paid off. Gauthier rose from open mics to the main stage of the Newport Folk Festival, and the album earned multiple honors, including Best Country Artist at the GLAMA Awards (Gay and Lesbian American Music Awards), Crossroads’ Silver Star Award, and Independent Artist of the Year. Looking back, Gauthier recalls, “At this point, I was thirty-nine, twelve years sober, and still running restaurants in Boston. The success of this record helped me decide to leave the restaurant business, move to Nashville, and start over. It was terrifying to imagine myself walking away from my successful businesses to pursue music full time (because, honestly, who in their right mind STARTS a career in music at age 40?). My hope was that I might be able to do it for real, that is, become a full time, professional songwriter. In my heart of hearts I knew I had to try. I had to dedicate my life to it in order to succeed.” “I got sober in 1990 at age twenty-seven. A few years later, I started writing songs. I fell in love with the challenge, mystery and power of songwriting. The satisfaction of watching my music connect, and the privilege of having other songwriters embrace me as a peer was a new feeling to me, and the only word that describes it perfectly is joy. Songwriting gave me purpose and helped me stay sober. I worked on my songs every day, played them at open mics at night, learned, and grew. A few years into the process, I hired producer Crit Harmon to help me. We soon released a demo named after my Louisianastyle restaurant, then quickly got to work on what would become my debut album, which became our Hail Mary project, a fullscale attempt to make a name for ourselves in the music world. When we reached the finish line, I decided to call the record “Drag Queens in Limousines.” I went to a local drag club in Boston, Jacques, to shoot the cover. I hired my first publicist and picked a release date of September 13, 1999.” Gauthier continued, “What was it that drew people to Drag Queens in Limousines? Was it the way in which it celebrated people whose lives are lived outside of anything resembling normal? Did it tap into the outsider in everyone? In retrospect, I believe these were the songs that helped me find my writer’s voice. My characters, like me, were on the edge, but they were also on the verge. People cracked, crumbled, and burned as they tried to deal with the everyday dramas of love vs. lovelessness, community vs. loneliness, and despair vs. faith. I was learning about sobriety, humility, and about how a brutal crack in the ego could become a lifesaving gift. Many of these songs remain on my set list today.” DRAG QUEENS IN LIMOUSINES “The title track, a coming-of-age countryflavored outsiders’ anthem, connected me to people all over the word. The idea for it came after a failed gig in NYC, a gig that ended before it began because nobody came. To try and cheer me up, my friends took me out to the Midtown Diner, outside Times Square. As we walked in, I noticed that the parking lot was filled with limos, shiny black cars that horseshoed around both sides of the building. We made our way in and got our menus. As I sat there brooding, a door swung open and two drag queens in full female makeup, high heels, sparkly dresses and big, big hair strutted in talking loudly and laughing in that loud drag-queen lookat-me-kind-of-way. They ordered coffees togo, then, poof, they were gone. All that was left when the door swung shut was the sweet smell of their perfume. I looked at my friends in amazement. They smiled and nodded, “We love it here. Isn’t it great, Drag Queens and Limousines!” BINGO! They had just handed me the title of a song that would become the name of this record; a record that would change my life.” Gauthier finished with this, “Turns out, there is an outsider in everyone, an observer who sometimes feels excluded, different. If everyone feels that way, then the truth of the matter is that this is where we are not different, it is where we are, of all things, the same. One human family, one giant mass of people looking for where we belong. Ain’t that something? Drag Queens in Limousines, indeed.” Watch Mary Gauthier perform live with special guest Jaimee Harris on January 30, 2026 at Gram Parsons Derry Down in Winter Haven. The doors open at 6 p.m., Jaimee Harris begins at 7 p.m., and Mary Gauthier takes the stage at 7:45 p.m. Purchase tickets at gpderrydown.com . MARY GAUTHIER WITH JAIMEE HARRIS January 30, 2026, 6 p.m. Gram Parsons Derry Down 297 5th St NW, Winter Haven gpderrydown.com

There is nothing more iconic to Florida than growing citrus in the home garden. But with challenges from greening, this has become increasingly difficult for homeowners. Luckily, there are still options available, and by following UF/IFAS guidelines from selection to maintenance, it is possible to harvest your own citrus. WHAT IS GREENING? If you are not familiar with citrus greening (huanglongbing (HLB)), it is a bacterial disease spread by a tiny insect called the Asian citrus psyllid. Affected trees decline in health and produce a reduced, lowquality harvest. Some citrus varieties show greater tolerance to greening, but homeowners should expect to provide a higher level of maintenance than was required before the disease became widespread. HOW CAN YOU SELECT CITRUS FOR THE HOME LANDSCAPE? Citrus thrives in full sun, well-drained soils, and areas with protection from strong winds. Avoid low spots and areas that may have drainage issues. Give trees room to grow as roots and canopies will expand as the tree grows. Start with good quality plants from a USDA certified nursery (the tree will be tagged so you will know) and select a variety that will work for you. • SWEET ORANGES Classic dessert and juice oranges like Hamlin and Valencia offer reliable performance and sweet fruit. Try OLL-4 (a new HLB-tolerant hybrid) if you like sweet oranges. • MANDARINS & HYBRIDS Easy-peel varieties such as tangerines and tangelos (Minneola, Temple) are sweet and attractive. Try Sugar Belle® (a new HLB-tolerant hybrid) if you like mandarins and an early harvest time. *Try Marathon mandarin (a new HLB-tolerant hybrid) if you like the easy-peel fruit. • ACID CITRUS Lemons (especially Meyer) and limes provide tart flavor for drinks and cooking, though many acid types are more cold-sensitive. • ORNAMENTAL & UNIQUE Kumquats and calamondin are prized for both ornamental charm and edible fruit. Finger lime cultivars (HLB-tolerant) are also a fun choice for unusual fruits. HOW DO YOU MAINTAIN A CITRUS TREE FOR BEST HARVEST AND LONG LIFE? When preparing to plant your citrus tree, select a planting site with good drainage, and avoid burying the graft union. After planting, water regularly. Once established, proper care includes: • Irrigation: Keep water consistent, especially during dry spells. • Fertilization: Follow a citrus-specific nutrition program to support steady growth and fruiting. • Weed control: Minimizing competition helps young trees gain strength. • Pest management: Monitor for psyllids, leaf miners, and scale insects; consult UF/IFAS guidance for appropriate responses Unlike grocery fruit that’s picked early for shipping, home citrus can stay on the tree until it reaches peak flavor. Oranges and mandarins are best when they’ve gained full color and sweetness, while lemons and limes can be picked as they reach usable size. Picking fruit right from your yard is a special treat and while it can be some work, growing citrus in central Florida is possible and productive. For more information on growing citrus in the home landscape, go to: crec.ifas.ufl.edu/home-citrus . You will find resources on everything from planting to pruning to harvest times. You may also contact UF/IFAS Extension Polk County at 863-519-1041 or visit us online at sfyl.ifas.ufl.edu/ polk if you have questions on growing citrus. The Plant Clinic is open Monday through Friday, 9 a.m. to 4 p.m. to answer your gardening and landscaping questions. If you are interested in purchasing a garden journal, contact the Plant Clinic. If you are not in Polk County, contact your local UF/IFAS Extension Master Gardener Volunteer Plant Clinic. To learn more about gardening and landscaping in central Florida, listen to the Your Central Florida Yard podcast. You can find the podcast wherever you listen or find out more on our Substack: substack.com/@yourcentralfloridayard . An Equal Opportunity Institution. Anne Yasalonis is the Residential Horticulture Extension Agent and Master Gardener Volunteer Program Coordinator for UF/IFAS Extension Polk County. Please contact her at anneanne@ufl.edu .

FREE SUNSET YOGA Jan. 7, 6 – 7 p.m. on the St. Pete Pier. Class will be grounding but fun, with lots of modifications offered to accommodate everybody. Catch some bay breezes as the sun sets over Family Park. This class is by The Body Electric Yoga Company. Donations will be accepted, and proceeds will benefit a different local group each month. Bring water & yoga mat. stpetepier.org THE COMEDY OF ERRORS Jan. 14 – Feb. 8 at the Straz Center. A stranger arrives in town only to find that everyone knows their name but thinks they’re someone else. In this fairy tale of a farce, believed to be one of the Shakespeare’s earliest, is an evening of laughs set against the backdrop of 1960s beat-era San Francisco. strazcenter.org AFTERNOON TEA First Sunday of each month from 3 – 5 p.m. at the Oxford Exchange. Includes an assortment of sweet & savory bites, scones with sweet cream & house preserves, and your choice of tea. Children’s Tea service available. Reserve in advance. oxfordexchange.com SUNSHINE CITY FILM FESTIVAL Jan. 14 – 19 at various locations in St. Pete. Celebrate the amazing works of up-and-coming filmmakers from all over the Bay Area and beyond. Guests can participate in workshops, mixers, and panel discussions. sunshinecityfilmfestival.com THE HIGH & DRY FESTIVAL Jan. 3, 1 – 5 p.m. at The Coliseum in St. Pete. The state’s largest 21+ functional beverage tasting event. Sip, discover, and connect with over 60+ brands showcasing the future of beverages, from THC-infused drinks to adaptogens, nootropics, and alcohol-free creations. Enjoy unlimited tastings and hands-on workstations. highanddryfest.com MUTTS GONE NUTS! Jan. 11, noon at Ruth Eckerd Hall. AGT sensation Alexandra Cote, leads an all-star cast that includes a Guinness World Record holder, a world champion frisbee dog, and Hilby the Skinny German Juggle Boy! These amazing dogs will flip, skip, dance, and prance their way right into your heart! rutheckerdhall.com PARENT’S TIME OFF Jan. 9, 5:30 – 10 p.m. at the Florida Aquarium. Give yourself a well-earned break while your kids enjoy aquatic fun, pizza, handson activities, and unforgettable adventures. You can recharge your way while they explore, learn, and play in a safe, exciting space designed just for them. Ages 5 –12; registration required. flaquarium.org CHILDREN’S GASPARILLA Jan. 24. Kids are invited to participate in the Bicycle & Pedestrian Safety Rodeo, the Preschooler’s Stroll, the Gasparilla Air Invasion, a Children’s Parade, and the “Piratechnic” fireworks finale all in one day! Find the schedule & details at gasparillapiratefest.com . THE HARLEM GLOBETROTTERS Jan. 11, 3 p.m. at the Yuengling Center. Taking inspiration from the fun-loving & awe-inspiring players of the past, today’s Harlem Globetrotters stars are ready to wow you on the court! Be there as the players dazzle, dunk, and hype the stands as they take on the Washington Generals. harlemglobetrotters.com FOREVER MOTOWN Jan. 28, 7:30 p.m. at the Mahaffey Theater. This non-stop, high-energy trip down memory lane is performed by a cast of veteran entertainers and their band, including former members of The Jones, Main Ingredient, & The Marvelettes peppered with Broadway savvy performers singing your favorites. themahaffey.com

ORLANDO VALKYRIES Jan. 9, 7 p.m. at Addition Arena. The Orlando Valkyries are a Major League Volleyball (MLV) team and the reigning league champions. Known for their fierce play, standout talent, and electric fan atmosphere, the Valkyries continue to raise the bar for professional women’s volleyball. They will play the Grand Rapids Rise. provolleyball.com/ teams/orlando-valkyries SCIENCE ON TAP Jan. 24, 1 – 4 p.m. at Loch Haven Park. This fundraiser for the Orlando Science Center features over 30 local breweries from around Central Florida that will be sampling some of their best brews. This event is familyfriendly. VIP tickets with an early entry are available for an additional price. Purchase tickets in advance at osc.org . FRINGE WINTER MINI-FEST Jan. 7–11 at various theatres. This is a fun-sized dose of all things Fringe. This curated version of the May festival will feature works from past festivals, new works from well-received Fringe artists, and brand-new creatives scouted from the national and international Fringe circuit. orlandofringe.org PARK AVE 5K Jan. 17, 7:30 a.m. at Central Park in Winter Park. Walk or run through beautiful Winter Park, plus a free Children’s Fun Run. After the 5K, treat yourself to samples of delicious food from some of the best local food vendors. Register in advance. trackshack.com/event/17 & JULIET Jan. 6 –11 at the Dr. Phillips Center. This hilarious new musical flips the script on the greatest love story ever told. Go on a journey as Juliet ditches her famous ending for a fresh beginning and a second chance at life and love, her way. Created by the Emmy®-winning writer from “Schitt’s Creek.” drphillipscenter.org EPCOT INTERNATIONAL FESTIVAL OF ARTS Jan. 16 – Feb. 23 at EPCOT. Celebrate visual, performing, and culinary arts, featuring artist displays, the Disney on Broadway Concert Series, interactive experiences like paint-by-numbers, and unique, artfully presented food from “Food Studios.” disneyworld.disney.go.com MONSTER JAM Jan. 10, 7 p.m. at Camping World Stadium. See all of your favorites like Grave Digger, Sparkle Smash, and more. Early Access Passes, VIP Pit Party, and Post-Event Meet & Greets available for purchase. Purchase tickets in advance at campingworldstadium.com . ORLANDO SOLAR BEARS Jan. 25, 3 p.m. against the Atlanta Gladiators at the Kia Center. Families can enjoy Sunday Funday and receive a ticket, a stylish Solar Bears bucket hat, a voucher for a hot dog, popcorn, and a drink for one price. orlandosolarbearshockey.com MLK CANDLELIGHT VIGIL & MARCH Jan. 11, 3:30 p.m. at Orlando City Hall. Following the Candlelight Vigil is the Interfaith/Multicultural Celebration presented by the Interfaith Council of Central Florida, with guest speaker State Senator LaVon Bracy Davis. The celebration’s theme is “Let Us Be Dissatisfied” from MLK’s speech, “Where Do We Go from Here.” orlando.gov MOUNT DORA ARTS FESTIVAL Jan. 31 & Feb.1 in Downtown Mount Dora. Experience 300 fine artists showcasing their talent in this juried event. Plus, there will be entertainment! The event runs 9 a.m.-5 p.m. on Saturday and 9 a.m.-4 p.m. on Sunday and is FREE to attend. mountdoraart.com

MLK WEEK: WREATH LAYING Jan. 15, 10 a.m. at Martin Luther King Jr Park in Winter Haven. Honor the enduring legacy of Dr. Martin Luther King Jr. during the City of Winter Haven’s annual Wreath Laying Ceremony. This solemn and inspiring gathering brings together city leaders, community members, churches, and local organizations to pay tribute to Dr. King’s vision of peace, justice, and equality for all. mywinterhaven.com MARY GAUTHIER Jan. 30, 6 p.m. at Gram Parsons Derry Down with special guest Jaimee Harris. It’s been just over 25 years since Mary Gauthier, now revered songwriter, released her groundbreaking debut album, “Drag Queens in Limousines.” This is an anthem for anyone who has ever felt like an outsider. Celebrate twenty-five years of these unique, courageous songs. gpderrydown.com BONSAI FOR BEGINNERS Jan. 10, 10 a.m. at Bok Tower Gardens. You’ll learn the basics of bonsai cultivation from renowned Florida bonsai artists. Shape, prune, and style your own miniature tree with all-inclusive materials provided. You will leave with a beautiful bonsai tree and the skills to care for it. Reserve your spot today at boktowergardens.org WINTERFEST Jan. 24, 1 p.m. - close at Bowen Yard. Families can enjoy the holiday lights one last time at Bowen Yard along with winter games, food deals from five different restaurants, and fun for the entire family! The Daniel Burns Band will be playing live. Get more info on Facebook @bowenyardwh NEW WINTER HAVEN FARMERS MARKET Every Saturday from 9 a.m. - 1 p.m. at a NEW location! Visit them along Magnolia Ave in Downtown Winter Haven between 2nd St SW & 3rd St SW featuring a variety of growers, food trucks, artisan food vendors including handmade pasta and baked goods, meat, seafood, plants, local makers, and more. FB @winterhavenfarmersmarket TASTE OF WINTER HAVEN Jan. 22, 6 p.m. at Venue 650. Join the Winter Haven Chamber of Commerce for a delicious evening celebrating the local food scene, mingling with friends, and supporting the community’s best. Don’t miss the ultimate food and drink showcase of Winter Haven! You must be 21 or older to attend. centralfloridatix.com THE WIZARD OF OZ Jan. 15 – Feb. 15 at Theatre Winter Haven. Follow the yellow brick road in this delightful stage adaptation of L. Frank Baum’s beloved tale, featuring the iconic musical score from the MGM film. The young Dorothy Gale travels from Kansas over the rainbow to the magical Land of Oz and continues to thrill audiences worldwide. theatrewinterhaven.com FLORIDA’S CITRUS FESTIVAL Jan. 31, 11 a.m. - 8 p.m. in Downtown Winter Haven’s Central Park. Live music and entertainment, citrus food & drink vendors, “reverse” mimosa bar, citrus history and agricultural exhibits, the Blue Ribbon Art Show, local vendors with citrus-themed offerings, and more. More details at floridascitrusfestival.com TONY & TINA’S WEDDING Jan. 16 & 17 at The Ritz. OffBroadway comedy staged as a festive celebration in which the audience doesn’t just watch the show, but participates directly in the fun as members of the family or friends of the bride and groom. Purchase tickets in advance at theatrewinterhaven.com . LATIN NIGHT Jan. 31, 8:30 p.m. at Maritime in Bowen Yard. Enjoy a free dance class thanks to Uno Dos Tres Studio at 8:30 p.m. The after party begins at 10 p.m. with specialty drinks, snack attacks, and a live Latin DJ so you can dance the night away with everything you learned earlier in the night! (after party ticket is $10) More info on IG @maritime_wh.