A Most Chivalrous Fruit Purveyor

 
Precious things come in small packages. Anyone that has tasted a lady finger banana knows this to be true. If you personally haven’t: imagine packing all the flavor of one regular-sized banana into a miniature one. This season you don’t have to imagine, and best of all this magic doesn’t have to be summoned forth from a far-away land. Nay! worthy of a flourish of trumpets, these rare fruits were brought to our humble garden hamlet of Audubon Park from a yonder urban farm near downtown Orlando by the none other than the noble Emerald Knight.

Peter Gianelli, an agricultural student from UF and the owner of Emerald Knight, greened his thumb by gardening from a young age, following plants from seed to fruit. Eventually propagating tropicals such as dragon fruit and calamondin – about as far north as they will grow – Peter has shown it’s nothing a little extra care can’t handle.

Currently in University of Florida’s Plant Production program, Peter grows everything naturally, curating edible plants and fruits that are unfamiliar to most consumers, but not for lack of deliciousness.

“I first realized I could sell the fruits that I grow in middle school when they would have fundraisers for charities,” Peter explains. “I would sell the fruits in front of my house, because none of the other kids in my class were doing anything I was interested in.”

Now an official entrepreneur Peter, continues to ride free from the pack, shining a light on the fruits that don’t always get proper exposure in the public eye. At this time of year, his booth is often chock full of starfruit or carambola, an extremely versatile sweet & tart tropical fruit great for smoothies, yogurt, baking into pastries or broiling alongside fish.

He still has some classics though. Coming this spring, he’ll have peaches, followed by avocados and mangos in the summer.

If you’re worried about the use of toxic chemicals, rest assured, Emerald Knight employs Integrated Pest Management to keep plants healthy. Peter keeps the unlikely buds going with a foundation of good worm castings, fortified by natural oil sprays to keep the bugs away.

You can ask him more about natural horticulture and join in on the passion for fringe fruits by purchasing seedlings at his booth every Monday. As Emerald Knight forges ahead, he hopes to turn the business into a mix between a nursery and a growing operation, spreading the joy of under-appreciated edible plants to more consumers in Orlando.

Join the wave of horticultural diversity in Orlando and plant these gems from Emerald Knight today!

The Salsa & The Glory

Isle of Salsa products may be sampled every Monday from 6-10pm.

While the controversy swirls about and a heap of dreams hangs in the balance, the only thing that really matters this Superbowl Sunday is who comes out on top. But be forewarned: it’s not just the gridiron goliaths grappling over a pigskin that stand to lose or gain everything. Party-going spectators could also find themselves wallowing in defeat, wading through a mushy trough of mass-produced Pace Picante.

This year, move the chains in your favor and opt for a fresh & delicious, hand-crafted salsa from local artisan maker Isle of Salsa. Chief Salsa Head, Gerard Martinez, started the business in 2011 and ever since then Isle of Salsa has sold its fresh, crafted, gourmet salsas, condiments, and hummus at Farmers’ Markets across Central Florida, as well as selling to supermarkets, gourmet specialty food shops, and area restaurants .

Previous to starting Isle of Salsa, Gerard had worked for many years in the financial services industry but wanted to get back to the food business, something he had been involved in after graduating from Tulane University in New Orleans.

In addition to making wildly creative and super-legitimate salsas, Isle of Salsa also churns out some fantastic flavors through their chimichurri line. A traditional Argentinian grilling sauce, chimichurri takes already tender, juicy slow cooked cuts of meat to another level.  Fresh and flavorful it feels like South American sunshine on the tongue. Not only good for marinades and dressings, this fresh, authentic sauce will serve as a nice garnish to almost any meal, especially at breakfast over eggs, avocado, chorizo and tortillas for those looking to kick off the day with a bang.

“Argentina Chimichurri is as ubiquitous as ketchup, mustard, and BBQ sauce all rolled into one,” Gerard says. “You can’t have a BBQ without it, and BBQ is a big deal down there.”

Different regions have different styles of sauce, Martinez adds, and most families have their own recipes that are passed down through the generations. Isle of Salsa’s green chimichurri recipe was passed down to Gerard by his mom and is representative of the Buenos Aires area and the Pampas region, using lots of garlic. The chimichurri rojo (red) is a recipe typical of the Northwest Andean provinces between the wine region and the Bolivian border, and it is spicy and smoky.

With the Superbowl coming this Sunday, Isle of Salsa is holding a “Super Salsa Sunday Contest”. If you sign up for the Isle of Salsa newsletter by Friday 1/30/2015 you will be entered to win a salsa and chips party package valued at $50. Just visit their facebook page at isleofsalsa to sign up or enter this QR barcode into your smart phone and it will take you to the  the newsletter sign up page.

Remember: this Sunday with good sauce on your side, how can you lose?

Scan this QR Code to sign up for the Isle of Salsa newsletter and enter to win a Super Salsa & Chips party package ($50 Value!). Or Follow this link.

In the meantime watch this vid to get pumped about the ultimate Sports League Meet taking place this Sunday. For in-depth information on the traditions & lore surrounding ‘The Big Game’ visit Audubon Park’s resident NFL Historian, Tipso Lothrop every week at the Monday night market in front of Stardust Video & Coffee.

La Vie En Rose: Living the #FlourLife

If you’ve ever broken the crispy, fragile crust of a French Macaron between your teeth you understand it’s a pretty unreal treat. They look almost plastic, ornamental, so the moment when someone first tells you they are edible it’s an emotional roller coaster. Then when you find out they are made from little more than almond flour, sugar, butter and egg whites you start to question the integrity of the person selling them to you. However it turns out they are in fact a delicious confection comprised of simple ingredients, made transcendent by baking prowess.

Georgie Roberts takes that experience to all of her baking at Flour Life. With a desire to do a good job and an exceptional baking pedigree she left the world of big business to pursue her passion.

“I started baking at a very young age with my French Grandma who owned a Patisserie in the center of Paris,” Georgie says. “My mom also has been a great teacher as she was trained at the Cordon Bleu in Paris. Food is a passion that runs in my family and comes with my French heritage. After completing my MBA at Rollins and working in Corporate America, which did not fulfil me, I decided to combine my two passions: baking and business.”

Roberts’ mastery of macarons was no cake walk, as it were. She offers a few words of wisdom for those looking to walk down that path.

“The first time I tried making French Macarons I think I was 14 or so and it was a total disaster as is to be expected on your first attempt,” Georgie recalls. “There is a learning curve with Macarons and I still don’t always get it right even after having baked thousands of them. They’re such a finicky pastry requiring a lot of patience and determination. To anyone that would like to make them, I would say don’t give up, know your oven (get a thermometer), don’t over mix your batter. And don’t undermix it either. You have to get it just right. It’s definitely a challenge but well worth the effort.”

At Flour Life customers can purchase the culinary crowns and a wide variety of artisanally baked goods, including cupcakes, madeleines, whoopie pies, petits fours, as well as cakes and pies in numerous incarnations.

Georgie also specializes in custom-made cakes for all occasions. Don’t hesitate to inquire at info@flourlife.com in order to find a beautiful & delicious, made from scratch cake perfect for your special little one’s Disney-themed party or even a Super Bowl party.

This year buy from your thoughtful, practiced neighbors at Flour Life and taste the difference of hand-crafted, artisanal desserts!

'Bon Park Burns for Bumble's 'Buch

The stomach is sometimes called the second brain. What happens there directly affects our state of mind and keeping this line of communication a pleasant one can be a challenge. While we used to rely on quick fixes like zantac and pepcid ac and a whole slew of reactionary measures, we’re now discovering there are natural preventative measures we can take to keep our minds and tummy happy. Cue Kombucha (Kom-BOO-cha), the healthy, restorative brew that’s been around for millennia, now experiencing a renaissance in America. By combining good bacterial cultures with special strains of yeast, a brewed tea transforms into kombucha in a refreshing, effervescent elixir with negligible amounts of alcohol, so even children can enjoy.

While it introduces an army of beneficial bacteria, giving you intestinal fortitude, it’s not the easiest front to unify. Brandon Stewart has dabbled in the artform of kombucha brewing since 2011. Last year he started Humble Bumble to bring this clean, cultured tonic to Orlando.

We spoke with Mr. Stewart about his passion for brewing, the benefits it brings and why it’s trending in The City Beautiful. Read on!

What inspired you to brew kombucha and open up shop in Orlando?

Mostly a desire to feel better and help others do the same. Years ago, my experience with kombucha mostly involved big box brands (GT, Reeds) shipped in from California. I felt Orlando was missing a good local brew – something fresh that emphasized the variety of ingredients Florida has to offer. That thought got the experimental process started, culminating in the flavors we produce today.

What do you like about the kombucha brewing process?

Kombucha takes well to any number of flavors. It’s an extremely flexible brew. Unlike beer, it leaves the brewer a lot of room to work with herb and floral combinations. Lavender, hibiscus and basil are some of our favorites, but the options are limitless.

In what ways is it a difficult process? In what ways does it pay off?

Patience and solid note-taking are the keys to any successful brewing project. Discovering, for example, the perfect temperature in which the cultures will thrive can be tricky. Once you’ve found those perfect conditions you have to duplicate them with a fair amount of precision.

With new ingredients you’ll be doing a ton of guess work.

The payoff hits when you get more experimental with a flavor combination (our tangerine and starfruit comes to mind) and it exceeds expectation. Trust me, it’s a great feeling!

What does kombucha taste like? How do you respond when someone dismisses it as hippy medicine?

Most people describe the flavor profile of kombucha as something similar to an apple cider. It’s a touch sweet with a hint of bite from the fermentation process, a combination I find almost addictive.

The idea that kombucha is some sort of unsubstantiated herbal remedy has been largely beaten back. Laboratories have been isolating the beneficial bacterias present in kombucha for years. For anyone interested, you’ll find a number of these listed on our website. 

www.humblebumblekombucha.com

Sourcing all of his vegan ingredients and branding materials from other local vendors, Humble Bumble sells Kombucha in fashionable glass growlers in sizes of 16 oz for $4 and 32 oz for $13. You’ll even receive a discount when reusing the Humble Bumble bottle or bringing a container from home.

Kombucha will stay fresh in your fridge for At least 14 days and up to a month arguably improving over that time. It’s a fantastic complement to muffins, parfaits or an invigorating beverage to start your day or keep you going in the afternoon when you need a pick me up.

Stewart & Company have received such a positive response they are opening a storefront in the Milk District joining other Audubon Market vendors, Dixie Dharma and Valhalla to create a vegan triumvirate that will not soon be rivaled in the greater Orlando area. In the meantime, head on down to Stardust on Monday evening where you can purchase the age-old, dazzling brew or just chat with Brandon about the many nuances of the ‘buch. If you miss the market, Stardust serves cool, refreshing Humble Bumble Kombucha on tap throughout the week.

Keep it Simple & Clean in 2015

We want the foods we eat to be a mouthful, not the ingredients they’re made of to be a mouthful when we attempt to identify them. Regardless of where we get our groceries can we all just agree on this? It’s perhaps never more urgent than for those of us who have children. How satisfying is it to give them a snack they love? What about when that snack only has only five pronounceable ingredients listed on the bag? It turns we out we prefer nature’s simple gifts over foods cooked up in a lab.
Amanda Dumas recognized this when she founded Enamored With Nature, a business that makes the healthy eating habits of her family of six available to the general public.

“I got frustrated at the learning curve,” Amanda says. “I realized that if my family was gonna try to avoid wheat, or not eat Corn Syrup or GMOs, I had to learn to make foods very different from other moms and that I was never gonna be able to step into a grocery store because those foods are not even good for a week without preservatives.” After a lot of trial and error, she found a way to scale up her cooking volumes, bringing clean eating to those who don’t have the time to prepare healthy meals. If you’re often frustrated by stores and restaurants insensitive to your diet, Amanda has an abundance of free samples at her table, suitable for all diets.

In fact, Enamored with Nature will barely fit in its market space on a given Monday, featuring a revolving catalogue of natural products often made from local products. From moist and airy gluten-free/dairy-free pomegranate muffins to ice cold, delicious coconut milk, Amanda’s cottage business promotes good tummy health and avoids refined sugars and unnatural processes.

Every item that Enamored With Nature sells is gluten free, grain free, and all but one is dairy free (she makes a home-cultured yogurt that goes in one recipe). Additionally, Amanda offers at least one option every week that is egg free providing a vegan option given that the consumer is okay with honey. She only uses natural sweeteners like maple syrup, dates, fruit or honey which makes her products a good fit for those on the Paleo diet. Thankfully, even if you don’t have any food sensitivities or are accustomed to eating whatever tastes good, you’ll probably still enjoy the homebaked quality and creative flavor combinations – not to mention the great source of energy found in her products.

In addition to wholesome foods, Amanda has a line of chemical-free beauty products such as facial cream and hair detangler as well as hygiene essentials such as deodorant, toothpaste, mouthwash and hand soap. She also carries a line of herbal baby care products and wellness/alternative health products that she makes herself and uses to keep her own family going strong.

It’s 2015 and it’s high time we kick the chemicals that have been harming our bodies and enjoy the fantastic bounty nature has to offer. Become Enamored With Nature every Monday evening from 6-10pm at the Audubon Community Market. Happy New Year!

When a cold snap shows up take advantage of this
hot cocoa recipe free of refined sugar!

2 cups of Enamored with Nature Coconut milk
Scant ¼ cup of cacao powder
¼ cup of maple syrup
(or 2 oz of raw chocolate in place of syrup and cacao)
1 tablespoon of Coconut Oil (healthy alternative to milkfat)
Splash of Enamored With Nature homemade vanilla extract

Heat ingredients in 3-quart saucepan stirring occasionally to keep even texture. Be careful not to scorch, but definitely serve hot.

instagram @enamoredwithnature

Fleet Farming Takes Audubon by 'Swarm'

You know that green slime that gathers in your store-bought salad mix five days after purchase? It’s a real drag when the healthy option spites you for avoiding fast food. Seems like a waste of time. Maybe it is, because that salad is often assembled from large swaths of land thousands of miles away growing romaine en masse and stuffing it in a box to be sold to a consumer a week later. Not to mention the oxygen-free gases pumped into the bags, meant to preserve the greens for even longer than they should last. Sounds a bit like fast food, no?

Fleet Farming came to Audubon Park & the surrounding neighborhoods to fix that. Listen up, Orlando: Now delicious salad can be in your fridge for upwards of two weeks. For burgers, omelets, garnishes and best of all – fresh crunchy salads. This is for real y’all!

Fleet Farming is the product of East End Market and local environmental think tank organized by Ideas For Us, called The Hive. Every first Wednesday of the month, this group gathers in East End’s APEX to take on an environmental issue and brainstorm solutions to increase healthy local food access, reduce resource-wasting lawns, and eliminate farming-related CO2 emissions, which currently comprise 1/3 of all emissions.

Chris Castro and heather Grove, Fleet Farming’s Program Coordinators, currently manage 13 farmlettes throughout Audubon, Winter Park, and ColonialTown. They grow crops such as red romaine, mizuna, and bibb lettuces, which they harvest every Sunday & Monday. They also invite the community to join them for ‘SWARM rides,’ during which the eponymous fleet of bicycles travels to each farmlette, learning how to farm by doing.

It’s a novel concept, but not likely a gimmick or a passing trend. $3 a third pound bag of the kind of lettuce mix farm-to-table chefs drool over is certainly not a fad.

The best part – it didn’t travel an epic journey across the continent. For many of us, it likely traveled a shorter distance than our average trip to the grocery. Pick up your greens every Monday night and say no to the slime in 2015!

Choose Quality with Orlando Meats

When most of us think Farmers’ Markets we think of kale. And that’s great because Kale – perfect for stirfries, stews and smoothies – is the backbone of local produce and it offers delicious nutrients. Plus it’s in part responsible for this.

Amazingly, the Audubon Park Monday Night Market is much more than vital, locally-grown veggies. Did you know you can beef up your diet with delicious local meats, as well?

Orlando Meats has everything from lamb chops to grass-fed beef, bacon as well as South American cuts of beef such as the flavorful Picanha and tender Vacio.

Edgar Massoni got into the meat business two years ago, working with his pops, and naming the company after his grandfather, Orlando Massoni. He quickly shifted to locally-raised meats. “I learned more about the business, linked up with some ranchers from Ocala and it took off from there. Now I’m pretty much doing exclusively local meats.”

That’s one thing that separates the Massoni’s business from your average supermarket, but there are plenty reasons more to ditch the big butchers. “It’s 100% grass-fed beef. Everything is pasture-raised, free-range. No hormones or antibiotics,” says Edgar. “The way the animals are raised is a big difference. It adds to the flavor and the quality.”

As for his favorite? “Ribye steak. It’s just got a good tenderness, nice marbling. Always flavorful cut of steak – inch and a half thick, salt & pepper – that’s all you need.”

What about the most under-rated meat to impress friends?

““I think goat is really good. I sell quite a bit of it but most people are kind of wary of it / haven’t tried it,” Edgar says. “I have it every couple of weeks. Curried goat seems to be the best way to go. It’s good red meat. It has a lot of protein, low fat content compared to other meats. Pretty healthy.”

Orlando Meats has all the classics too – good, hearty holiday options to feed a big group like standing rib roast, whole pork tenderloin, or leg of lamb. Put your pre-orders in today by calling 407-598-0700.

Or visit Edgar at the market every Monday. He can walk you through the steps to making your bowl game celebrations epic. He recommends roasting a whole pig. Did somebody say whole pig. Oh KALE yeah!

Send Your Sweet Tooth to Valhalla

When she’s not baking delicious vegan cupcakes Celine Duvoisin likes lifting weights. Why?

“Because l like Gains,” the leader of Valhalla Bakery states plainly and with a smile.

Just eight months young, her business is all about Gains with a capital G. Valhalla’s neon pink on black flag has been hoisted ever frequently in Orlando, and lucky for us there’s little to suggest the Garden District will see less of it.

Duvoisin sailed out on her own this year, leaving her role as a manager at the Publix Bakery. Since then, she’s added some color to her hair and let more of her personality shine through her business.

“I was tired of working for the man,” says the Valhalla helmswoman. Don’t let the rainbow locks and indie spirit fool you. As her brand might suggest, Celine is a baking viking. Just a couple months in she steered the ship to uncharted waters and shifted the focus to strictly vegan upon realizing the lack of options for Orlando’s herbivores.

Every Monday she brings to Audubon a selection of dairy-free baked goods from key lime cupcakes with pillowy icing to a hearty cornbread great for wintertime soups.

If you are looking to accommodate all manner of diet this holiday season but still want to wow everyone at the table, put your pie orders in with Valhalla sooner than later. You won’t regret paying $25 for a 9” pie or $30 for 10” with unique flavors such as Chocolate Pecan & Coconut Custard. Just be prepared to explain to your friends the desserts you’ve brought do not contain dairy; they’re likely to be skeptical. Don’t be afraid though. Take courage in the fact that Duvoisin decided to do something different and it’s paid off.

You can find Valhalla Bakery at Audubon’s Market every Monday from 6-10pm. And Breaking News: they have a brick & mortar location on the horizon coming soon to the Milk District!

Put in your holiday pie orders here: orders@valhallabakery.com or visit the Audubon Market this Monday to speak with Celine in person.

Recipe: Seafood Gumbo

Thank you and Congrats to Laurel Treweek, who sent in this tasty recipe and won $25 in bird bucks to spend at the market!  She submitted this tasty recipe that makes the best of summer produce and wild-caught shrimp.
Ingredients:

WILD OCEAN SEAFOOD- 2# SHRIMP HEADS-ON

1/2 POUND CRAB MEAT

1 PINT OF OYSTERS (undrained)

2 (16oz) CANS or FRESH TOMATOES

FRESH OKRA

5 ONIONS CHOPPED

2 BAY LEAVES

1 TB OLD BAY SEASONING

1 TB GUMBO FILE

SALT/PEPPER

3 CLOVES GARLIC MINCED

OIL AND FLOUR

Instructions:

PULL HEADS OFF THE SHRIMP AND PLACE IN A POT TO BOIL WITH WATER TO COVER 4-5+CUPS, SIMMER.
HEAT OIL IN A HEAVY SAUCEPAN OVER MED. HEAT, ADD FLOUR VERY SLOWLY,STIRRING WITH WOODEN SPOON UNTIL ROUX IS VERY BROWN.

ADD ONIONS AND GARLIC .COOK UNTIL SOFT NOT BROWN.DRAIN SHRIMP HEADS AND PLACE STOCK IN POT

COMBINE WITH ROUX/ONION/GARLIC. ADD TOMATOES,BAY LEAVES;SIMMER 45MINS.

ADD SEAFOOD SEASONING AND SLICED ORKA-TASTE ADD SALT/PEPPER. SIMMER 5 MINUTES COMBINE WITH GUMBO FILE...

BRING TO BOIL ADD SHRIMP CRABMEAT AND OYSTERS TO THE POT.

READY TO SERVE OVER RICE.

ENJOY!

Happy National Farmers Market Week!

I’m looking forward to seeing you all tonight to celebrate National Farmers Market Week. Farmers Markets are a great way to bring community together, connecting growers, producers, neighbors, artists, and everyone else in one fabulous place! We’ll have all the usual goodness tonight, plus some special extras to mark this special occasion. Be sure to visit the authors of Field to Feast (an awesome cookbook that chronicles many of Florida’s wonderful farmers & chefs) for samples and book signings.  I personally love this book and like to keep it on my coffee table because it does such a wonderful job of showing off Florida’s food communities.  We’ll also have a knife sharpener at the market tonight, so be sure to bring along your favorite knives (serrated ones, too!) to get sharpened by an expert.  Most importantly though, we’ll all be gathering together around food and community, and that’s what farmers markets are really about!  See ya’ll there!