Guavas, a wild Florida Food

Guavas are ready! This is my favorite time of summer as a self proclaimed foodie and a Florida Cracker when the Guavas are ready to be picked and made into cobblers and Guava Butter.

With all the rain we’ve had we have a bumper crop. We have a least three different types at our ranch :The big, thick skinned, red guavas,absolutely the best for making cobblers,the medium, thick skinned, pink guavas also good for cobblers, and the small ,thin skinned ,mild flavored, white guavas the we make guava butter from. Donning our rubber boots , grabbing buckets and our long handled orange picker we headed to the ranch. The Cracker cows that live at our ranch make the long handled picker a necessity because their love of guavas means that every ripe guavas within mouth distance is already eaten. Lucky for us this year there are plenty for both of us.

This is a year for celebration! Having been born here and lived here most of my life, I’ve seen the rise and fall of guavas. Growing up they were everywhere. We’d pick them to eat while we rode the horses along with Fox grapes. The idea of going to the Circle K for a snack didn’t exist. We just ate whatever was wild and drank from the ditches if we got thirsty.Sometimes we’d pick an orange and suck it after using our pocket knives to carve a hole in the middle. Life was simple and so sweet.

Then there were no guavas. Sprayed with chemicals and killed. It was impossible to find wild guavas and guava cobblers became a distant memory.Slowly, about five years ago, guavas began to appear again, here and there. They were like gold ;rare and almost impossible to find.  Guavas have staged a comeback, strong and hearty as most wild things are. And this Florida Cracker is surely glad. Watch the Palm Beach Post Food Section for our recipe. The same one my family has been using for over a hundred years and come eat with us we might just have a Guava cobbler fresh from the oven.

Update on our pasture raised Pork

We picked up the pork last week and it is off the charts good! Better than any pork I’ve ever eaten and I’ve eaten a lot of pork in a lot of places from Miami to Nicaragua and back to Indiantown.

The chops are huge almost a pound each and 3/4 an inch thick. It doesn’t leave much room on the plate for anything else.Marbled and red (not white like store bought pork), one perfectly cooked bite and it’s over. Love at first bite!

The  sausage is in a class all by itself. Mild and perfectly balanced, it makes killer sausage gravy. And best of all; no hormones, no preservatives, no drugs, absolutely nothing we don’t want in our food. I birth, raised and saw this pig through to the pork we are now eating. Clean food; raised humanly and eaten respectfully. This is the way food should be. 

Stop by the Inn on Friday or Saturday for dinner 5:00 until 8:30 and ask Lesber to grill you a chop.Experience food the way it is supposed to be! Hurry limited amount available

Due to the heat our pork rendering is postponed until it cools off. Keep in touch..

Homegrown pasture raised pork

Finally ,the pork is ready. After almost two years to the day, we will have 377 lbs of pure pasture raised pork to try our wonderful southern recipes with as Lesber and I create the best of the best. This is pork that we know exactly where it came from, how it was raised and what it was fed.

Also this will be our first ever lard making event. Mrs. Sue has agreed to bring her families pot and paddles and help us render our very own homemade lard.

We are so excited about this event that we have decided to invite friends of our Inn to join us both for the lard rendering and to enjoy a taste of real pasture raised USDA certified pork. Also on the menu will be southern corn bread, Crowder peas and rice ,homemade slaw and blackberry cobbler and homemade ice cream.

In fact come for the weekend, we’ll have a fish fry on Friday night with Okeechobee catfish and Greg’s very own hushpuppy recipe. Saturday will be the lard rendering and the BBQ. Then of course, Sunday is our famous Southern Sunday brunch. After all that great food, we recommend a nap on Sunday afternoon before going back to the city and your real world. Join us in the “last Florida frontier” for a weekend you will never forget. Stay posted for the date. For those that ask early there will be a very limited amount of pork available for purchase


There’s a mystique that remains unique to the Seminole Country Inn as its pleasant surroundings bring back a sense of an Old Florida that only a special few get to experience again.

A charmingly restored inn located in Indiantown, Florida, in the heart of Florida’s cattle and citrus country.

Come and see what Florida is really like.

Seminole Inn

Seminole Inn

The twilight grandeur of the “Old South” is captured as you enter through grand double French doors into the main lobby. Adorned with its open fireplace graciously framed with winding staircases to the sitting room above, the nostalgia of an era gone by sweeps over visitors. A glance through the area reveals the original solid brass wall fixtures and bronze chandeliers molded to the crest of royalty. The pecky cypress ceiling and hardwood floors which Mr. Warfield specified in the original plans highlight the room with a grace and style which cannot be described with words.