Great pics. Here in my new home I have one pink lady slipper and half a dozen single leaf native orchids called adders mouth. Not very showy but unusual. It was years before I knew what they were but I also have the dwarf native pawpaw.

I believe that your ID is correct and it is Habenaria quinqueseta (longhorn bog orchid). Another very similar species, Habenaria macroceratitis (big-horn bog orchid), is now being recognized. It normally has longer spurs (>10cm) and the distal spacing is also larger. It is usually found in a more tropical location. Since both species are variable, it would likely be difficult to distinguish between them. Link has distribution map and photos of Habenaria quinqueseta. Here is a link that might be useful: Florida Plant Atlas - Habenaria quinqueseta

I was just playing around. Here is a recipe I cook at home. Beef fillet steak with mountain pepper sauce. Grind in a mortar and pestle about 6 large dried mountain pepper leaves with half a teaspoon of sea salt. Crush 3 cloves of garlic and rub the garlic and a little olive oil into 4 premium fillet steaks. Sprinkle the mountain pepper leaf and salt mixture liberally over the steaks and rub in by hand. Cover the meat and allow to sit at room temperature for the flavours to infuse. Slice potato and sweet potato into rounds about 5 mm thick. Partially boil them in salted water making sure they are just still firm. Thinly slice an onion into whole rounds. Layer the potato, sweet potato and onion into an oiled baking dish. Pour half a cup of cream over the potatoes, season with pepper and a little freshly grated nutmeg. Pop into a hot oven (fan forced if available) until brown on top. Add a tablespoon of butter to a hot pan and fry the steaks for around 2 minutes each side, cook them to your liking but DO NOT OVER COOK. They should feel firm by still springy when pressed with a fork. Remove the steaks from the pan and allow to rest briefly whilst preparing the sauce. Add a good swig of red wine to the pan to deglaze, remove from the heat. In a mortar and pestle grind a teaspoon of mountain pepper berries and 4 or 5 dried bush tomatoes (Solanum centrale). Add this to the wine in the pan together with a tablespoon of honey, a knob of butter and a teaspoon of balsamic vinegar. Simmer briefly, transfer the steaks back into the oven to reheat (pour any juices into the sauce pan). Cut a triangular section of the potato bake and place in the centre of a PREHEATED plate. Slice the fillet steaks almost all the way through in strips creating a fan shape. Arrange on top of the potatoes (work fast or it'll go cold). Simmer the sauce to reheat and pour through a sieve over the meat and drizzle a little around the plate for effect. Serve immediately.

I am not very knowledgeable about growing these plants but am very familiar with both Cymbidium suave and C. canaliculatum in their native habitat. They are generally found in the Dry Sclerophyll Forests of the Central Queensland where they grow in the hollow limbs and forks of trees such as Ironbarks. Their roots are massive, often completely filling the dead tree for several metres and for the full diameter of the pipe. The leaves are stiff and strappy and of a light olive green colour. C.canaliculatum is also called the black orchid on account of the browny/black flower. C. suave has a more delicate leaf, more "grassy" in appearance and the flower is smaller and more of a yellow/green colour. C. suave has a very strong and pleasant scent which is quite obvious when you come across one, in the bush. They are both easy to transplant and will survive well in the garden, but do not like much water. In their native habitat they enjoy, probably, less than 30 inches of rainfall per year and that in a short wet season from January to March. The rest of the year can be very dry. It is not unusual to see C. suave plants growing in every third or fourth tree in areas where they are common. Grant