OVER EASY: Savor Old Florida Saturday in Ozello

Ozello is hands down one of the coolest places in Citrus County. In fact, it was my very favorite destination during my early years in this area and remains so today.

If you are familiar with the village of Ozello or would like a chance to visit Old Florida on the Nature Coast, then mark Saturday on your calendar.

It’s time for the seventh annual Chili Cook-Off and Craft Show from 9 a.m. to 4 p.m., sponsored by the Ozello Civic Association and the Chronicle. Chili “tastings” will start at 11 a.m., or you can have the chili dinner for $5.

To get there, turn west on Ozello Trail off U.S. 19 south of Crystal River and drive about 6 1/2 miles to the festival site. Admission is free for the daylong event.

When I first moved to Citrus County and began work for the Chronicle at the old Beverly Hills Enquirer, I discovered the historic village of Ozello and the trail that ends at the shore of the Gulf of Mexico.

There wasn’t much at the end of that trail in the late ’70s, and it’s still a pretty pristine setting where crab traps, white fishing boots, nets and solid citizens are the backbone of the community.

Just getting to the end of Ozello Trail is an adventure, over the curvy road with water birds, sawgrass hammocks, tidal pools, mangroves and thick stands of palmettos along both sides. About six miles out, you reach the small village of Ozello. But when you drive another four or five miles, you cross a short causeway to inland waters of the gulf.

That’s after passing a landmark seafood restaurant, Peck’s Old Port Cove, where soft-shell crabs are harvested and fried up golden brown every spring. It is where we once spent hours picking the sweet meat from buckets of fresh blue crab spread on newspapers at picnic tables overlooking the channels.

In the 1970s, there still existed at the end of the trail another inn and restaurant, Pirates Cove, a popular tourist destination until it was eventually too damaged by storms to be restored. Still, we had great times Sunday afternoons gathering at the dilapidated resort ruins near the water’s edge, tipping a brew or two and singing along at impromptu guitar gigs by local musicians.

Time pauses at the water’s edge past Ozello, offering salt spray, brilliant sunsets and whispers of a timeless Florida back in the day.

The best of old Ozello can be seen in Tom Brown, whose pioneer family dates back to when only about a half-dozen families were there. Brown grows hot da’til peppers he uses in his large variety of his homemade jellies and spreads that are popular throughout Central Florida. Here is one of his recipes:

PEPPER JELLY CREAM CHEESE SPREAD
* 2 cups cheddar cheese, shredded
* 1 teaspoon mayonnaise
* 6 to 8 green onions, chopped
* 8 ounces cream cheese
* 2 cups pecans, chopped
* 2 tablespoons parsley, chopped

Mix together the cheddar cheese, pecans, parsley, cream cheese and mayonnaise. Spread in a glass pie dish or quiche dish. Cover and let stand in refrigerator at least 2 hours or overnight.

When ready to serve, cover with 8 ounces Ozello Pepper Jelly of choice and serve with crackers. It keeps well in refrigerator for 2 to 3 days. It makes 10 to 12 servings.

Note: Find Ozello Island Products in many stores and shops, at festivals and at http://ozelloislands.webs.com/aboutus.htm.

Julianne Munn is the food writer for the Citrus County Chronicle. Email her at jmunn2@tampabay.rr.com.