Local Summer Ceviche Recipe!

 
What do you know, Florida, it’s as hot as panther paws out there. Don’t put yourself out of the game by eating the buffalo bleu fried chicken sub for lunch.

Be strong like Jes & Cinthia. Get your protein from something that is easy, tropical, refreshing, and most importantly no oven-use required.

You can do it with this simple, tasty ceviche recipe from Wild Ocean Seafood!

2lbs peeled/deveined royal red shrimp
 

1 can of coconut milk

1 can of water (use the coconut milk can)

1/2 TBS cumin

2 Bay Leaves

1/2  Purple Onion sliced very, very thinly

Kosher Salt

5 Oranges (or 12 Tangerines) Juiced

6 Limes juiced

1-2 Merritt Island mangoes, peeled, cubed.

Salt and Pepper to taste

1. Spread out thinly sliced purple onion onto some kind of pan or surface. Pour Kosher salt liberally onto all of the onion (this will help get some of the bitter taste out). Wait 20 minutes and wash the salt out. Pat down onions gently with paper towel. Set aside.

2. Pour coconut milk and water onto a large sauce pan. Add the bay leaves. Turn up to med-high heat, let it get to a slight boil.

3.  Place shrimp inside sauce pan and turn off stove. Leave shrimp in for about a minute (you are trying to let slightly poach and do not let them fully cook, they should still be raw inside).

4. Strain the concoction and immediately place shrimp in the cooler so they cool down.

5. In the meanwhile, mix together the orange and lime juice in a non-metal bowl. Add the purple onions, cumin, and cubed mango. Mix well together and then add the cooled down shrimp.

6. Let it marinate for about 2 hours before serving. If you are serving it the next day, use the brown or white shrimp instead.

Shoot the chilled ceviche juice for extra power!

New Vendors...And Blueberries!

Hey, Orlando!
We’re keeping it fresh with a new round of vendors selling quality local and artisanal product to round out your market experience.

And to celebrate blueberry season we’ve included fantastic blueberry jam recipe courtesy of the newest market vendor Buttermilk Bakery! Get your fresh blueberries from Heart of Christmas farms and get down with this scrumptious jam tonight.

In the meantime, take a gander below to see what kind of shopping you can accomplish every Monday going forward.

Don’t have time to shop and cook in the same night?

Grab some yummy Empanadas made with chicken, beef, pork, guava, veggie or cheese.

Farm-Haus prepares delicious, complete meals using local produce. Their Meatless Mondays meals are a hit. They bring extra meals to purchase on the spot. To reserve individual, children’s or family meals, be sure to place your order by 5pm.

Stay hydrated during these summer nights.

Enjoy Sol Juice cold-pressing all the best juices full of essential vitamins. Try the Watermelon Juice made from Frog Song Organic melons.

Pick-up your grains for the week, made fresh on market day.

Masa, non-GMO handmade tortillas. These scene-stealers on taco night also go great with eggs in the morning or beans at lunch.

Orlando Bread has fantastic bagels, fresh-baked Italian bread, and mouthwatering onion bialy.

Garnish your week with tasty treats to keep you going.

Ozark Dreams pickles seasonal local produce. They will be a welcome addition to your summer BBQ.

Buttermilk Bakery can’t seem to keep their product on the market table. Get there early because these delectable pastries go fast. Read on for their simple, but amazing recipe for Blueberry Jam, great for tart & pie fillings or just old-fashioned toast topping. Sidenote: You can get fresh, local blueberries from Heart of Christmas farms.

From Taissa of ButterMilk Bakery…

This recipe isn’t really a strict recipe…more like a guide that can be tweaked
according to each person’s taste…

2 pints fresh blueberries 

1/4 to 1/2 cup granulated sugar, depending on how sweet your berries are and/or how sweet you prefer your jam

1 tsp fruit pectin (or more as needed), we like Sure Jell

1 tbsp freshly squeezed lemon juice, usually 1 lemon (optional)

Wash your blueberries well and place in a medium saucepan with the sugar. Make sure to taste the fresh blueberries first to get an idea of how much sugar you’ll need; the amount of sugar varies by the fruit’s natural sweetness and your preference.

Cook over medium heat until syrupy, about 10 minutes. Stir occasionally to
incorporate the fruit and sugar.

Taste the syrupy jam to check for sweetness. Be careful, it’ll be hot (obviously)! If you prefer a sweeter jam, add some more sugar. I’d recommend starting with 1 tbsp at a time to make sure you don’t over-sweeten it.

Add the pectin and cook for 10 more minutes over medium heat. Remove from the heat and allow to cool for 10 to 15 minutes. At this point if the jam is still too runny for your liking, add 1 teaspoon of pectin and cook for 10 more minutes over medium heat.

Repeat until you reach the desired consistency. Remember that the jam will thicken as it cools, so don’t get too nervous if it’s still a bit on the runny side.

Lastly, add the lemon juice, if using. Lemon juice nicely balances the sweetness of the jam and adds another dimension. But if you’re not into it, our feelings won’t be hurt.

Wait until the jam has cooled completely and store in an airtight container in the refrigerator. Keep for up to a week for ultimate freshness.

Mix into your morning yogurt, eat with toast or even mix with fresh fruit for
delicious pie fillings!

MASA Makes Old-Fashion Tortillas

 
It’s pretty easy to get excited about tacos. They’re handheld pockets of deliciousness that hit all the flavor bases. But tragically, too often the tortilla is an afterthought, merely a vessel for savory, sweet, spicy and saucy. We prep the taco fixings with care, sourcing the best local ingredients to impress our palates, and then rip the plastic off a stack of tortillas and toss them in the microwave. So what happens when we treat the tortilla with equal care, taking them out of the factory-produced, store-bought realm? Vicky Salgado and Karla Valladares will tell you it turns something tasty into something transcendent.

For these two Hondureñas handmade tortillas are not just a delicious addition to dinner, it’s a cultural tie they were not about to give up. Salgado has fond memories of tortilla makers selling product door-to-door in her hometown of Morolica, taking orders the night before and showing up with fresh tortillas just in time for breakfast.

Pressing each tortilla by hand, Vicky uses dough made from 100% non-GMO Masa – the special flour to which the brand owes its name. Masa is the result of a specific variety of field corn broken down through a natural nixtamalization process and then milled into flour.

Since launching the business with her Tia Vicky, Karla has pledged a new-found allegiance to the non-GMO brand.

“I will never go back to Maseca,” Valladares say referring to the leading conventional brand. “Seriously [non-GMO Masa] has a better taste, it’s not so bland. Just the smell! You can actually smell the corn when it’s cooking.”

In addition to tacos, the hand-made tortillas can be used as a delicious side for any dinner particularly those including beans. Or try them in the morning with avocado, central-american style crema, eggs and hot sauce.

They will keep in your fridge for up to six days kept in a tupperware or plastic bag. Heat them up in a saucepan and add a pinch of salt, butter, or oil for extra flavor.

The result is a delicious, moist, savory, earthy alternative to the gummy, chewy mass-produced store bought stacks of tortilla.

Tortillas are made the day of the market and sold in packs of 5 for $5. See the video below for a quick peak into this labor of love. Scroll further down for Market Tacos recipe and give tortillas the attention they deserve!

Masa makes the tortillas​ from Audubon Market on Vimeo.

Market Recipe!

Market Tacos Recipe including Vendors

• 1 lb Grass-fed Beef / Goat – Orlando Meats $10
• Veggie Option – $5 eggplant from R & B Organics, $5 Microgreens from Natural Goodness.
• Squash – R & B Organics $3.50
• Gouda Cheese – My Yard Farm $6.50
• Fleet Greens – Fleet Farming $4
• Chimichurri Rojo – Isle of Salsa $5
• (2) packets of Non-GMO HandMade Corn Tortillas $10 – Masa

To start: sauté ground beef or goat for 10 minutes. If using goat, a leaner, high-protein red meat, curry and/or cumin is a fantastic complement. Add curry/cumin to meat an hour prior to cooking. On Medium-high heat, brown the meat for a minute or two.

turn to Medium-low and cover. If you wish to add onion, throw them in just before the switch to lower heat.

Dress summer squash in a little olive oil with a sprinkle of kosher salt and perhaps a dash of garam masala. Toss in with meat with 8 minutes remaining.

Make sure all the pink is gone from the ground beef/goat. If you have a meat thermometer, you want it to reach 160 degrees Fahrenheit.

When done cooking remove from heat.

For a veggie alternative, oven-bake R&B organics eggplant and squash.

Cut eggplant into ½-inch cubes, dress in Isle of Salsa Chimichurri (Green or Red). Roast at 375 degrees Fahrenheit for 40 minutes. Cut squash into ½-inch cubes dress in olive oil and salt, bake for 25 minutes.

Heat up tortillas in a covered saucepan just above the warm setting, or throw in the oven at 375 degrees Fahrenheit for no more than two minutes. If you have it, drizzle just a little bit of coconut oil and sprinkle salt over and under tortillas for added scrumptiousness.

Wash off the the freshly harvested fleet greens (they were in Audubon Park soil not more than 48 hours prior) and put them in salad spinner or shake in colander for a bit. Place greens in bowl and dress in chimichurri rojo.

If using the veggie option, top with Natural Goodness Microgreens for extra protein.

Now, take out those delicious, warm non-GMO corn tortillas and get ready to enjoy a delicious meal made from items produced by your neighbors. Better for your body, the environment, and your tastebuds!

Instagram the finished product and tag us @audubonmarket

Delicious Snacks Don't Travel Far

 
Audubon Market loves it when our vendors turn quality local product into delectable treats. On Friday, chemical-free & preservative-free product maker Enamored with Nature headed over to SunDew Gardens in Oviedo to source some scrumptious carrots and fresh eggs for her power muffins.

Participating in Sundew’s CSA Harvest Gardening program.  Enamored’s Amanda Dumas brought the family to walk through the furrows and cull carrots from this beautiful homesteading farm.

Check out the photos below to see the family working together to source delicious local product on a lovely Florida day, finding a few huckleberries along the way :)

Come get those power muffins at the market tonight. They are amazing as a refreshing afternoon snack or an energizing start to your day. Try them with a nice glass of cold, effervescent kombucha!

For more photos & vids on our vendors’ production practices follow us on Instagram

Farm-to-Your-Dining-Room-Table Cuisine

 
This might take a lot of will & imagination, but for a second, just stop what you’re doing and pretend that Boston Market isn’t a consistently disappointing pile of junk. Their rotini-mac isn’t neon, chicken not soggy, cornbread not a butter brick. Visualize that they’re actually churning out good meals that don’t lead to heartburn. Suspend your disbelief further and ask, “What if they not only actually delivered on their promise of quality, home-cooked fare, but if they also just delivered?”

It’s getting pretty fantastical, we know. Throw in the use of good local product and recyclable materials and we’re getting into fever-dream territory.

But wait, Orlando: It’s not a dream. This is a real business and it’s definitely not Boston Market. Welcome to the culinary scene, Farm-Haus.

For a long time, if Audubon and the surrounding neighborhoods wanted a quality home-made meal they had to spend two hours preparing it. Those days are important and obviously we at Audubon Market believe they are essential to a complete, healthy lifestyle. That said, this isn’t Little House on the Prairie. We have computers now, and they tend to be as distracting as they are helpful. So the next time you’re in between emails and you realize you probably won’t be making a grocery run today, holler at Farm-Haus. They very cleverly made it their job to prepare and deliver quality dinners for Audubon, Mills50, Colonialtown North and Baldwin Park. Whether roasting an eggplant to a perfect salty-sweetness or cutting a zucchini french-style, they take extra special care in their work and we are ecstatic about having such passionate individuals at our market.

Brittany and Patrick Lyne first got into the culinary world in college, where they shared a love for good food, both in taste and quality. Patrick worked as a cook in kitchens growing up and throughout college, whereas Brittany focused on the health component of food, attending several trainings and seminars as the President of Colleges Against Cancer and leading her school’s Relay for Life. After college, both pursued careers in their fields, with Patrick taking a detour into Financial Services and Sales, and Brittany eventually starting her own freelance communications consulting business. Being “busy” working professionals with little time to spend in the kitchen, Brittany and Patrick started to dream up a concept in which a slow-fast food company would deliver ready to eat meals at the click of a button. Something that sounded like a dream, but the more they talked about it, the more real it became. It was then that the concept, Farm-Haus, was born.

They deliver delicious meals Monday through Thursday, 5:30-7:30 p.m. Want dinner tonight? All you have to do is order your meal before 5pm daily to have dinner delivered to your door that very night. This week’s fare alone includes Korean BBQ with kimchi fried rice, Bourbon & Cola Meatloaf with whipped potatoes and collards, and a local sweet potato and plantain burrito for Meatless Mondays. Adults and kid-sized portions are available with desserts, as well, such as their scrumptious lemon-basil blueberry handpies. 

You can view this week’s menu and place your order at Farm-Haus’ website here: http://www.farm-haus.com/

If you haven’t high-tailed it over to their site already, and you know someone who deserves a quality meal delivered to them – maybe a new Mom & Dad, a Mother of three or someone on a 60-hour work week – you can also gift a meal through the Farm-haus site here: http://www.farm-haus.com/gift-a-meal/ 

All meals are created in-house at East End Market by the newest member of the Farm-Haus team, Chef Julian De Garden. Chef De Garden is a graduate of the prestigious Culinary Institute of America in New York. Prior to Farm-Haus, he worked at other local good food restaurants including Smiling Bison and The Ravenous Pig. His focus is to take high-quality, interesting ingredients, and to highlight their natural flavors for the customer—something that directly aligns with the values of Farm-Haus.

The Farm-Haus crew is a strong addition to the local slow food scene; come see them every Monday at the Audubon Park Community Market to pick up a ready-to-eat meal and to shop additional finds with our other local vendors. They put quality first, and we couldn’t be more delighted to see them using local producers, particularly the greenest greens of Audubon’s most sustainable vendor—Fleet Farming.

 Yes, this all seems a bit too good to be true, but once local crooner and food ambassador for Farm-Haus, Dan Hanson, saunters up to your doorstep to deliver you freshly hand-crafted Farm-Haus meal, things will fast become real… and real delicious. Meet Brittany and Patrick in person every Monday night at Audubon Market, to find out more about their food philosophy and gain pointers on cooking quality, local ingredients.

Market Recipe!

Market Tacos Recipe including Vendors

• 1 lb Grass-fed Beef / Goat – Orlando Meats $10
• Veggie Option – $5 eggplant from R & B Organics, $5 Microgreens from Natural Goodness.
• Squash – R & B Organics $3.50
• Gouda Cheese – My Yard Farm $6.50
• Fleet Greens – Fleet Farming $4
• Chimichurri Rojo – Isle of Salsa $5
• (2) packets of Non-GMO HandMade Corn Tortillas $10 – Masa

Skip Chipotle tomorrow, this meal feeds four for $40, and it’s all local so you know the the food didn’t travel far. That means ultra-freshness, substantially reduced carbon emissions, and more money staying in our neighborhood.

To start: sauté ground beef or goat for 10 minutes. If using goat, a leaner, high-protein red meat, curry and/or cumin is a fantastic complement. Add curry/cumin to meat an hour prior to cooking. On Medium-high heat, brown the meat for a minute or two.
turn to Medium-low and cover. If you wish to add onion, throw them in just before the switch to lower heat.

Dress summer squash in a little olive oil with a sprinkle of kosher salt and perhaps a dash of garam masala. Toss in with meat with 8 minutes remaining.

Make sure all the pink is gone from the ground beef/goat. If you have a meat thermometer, you want it to reach 160 degrees Fahrenheit.
When done cooking remove from heat.

For a veggie alternative, oven-bake R&B organics eggplant and squash.
Cut eggplant into ½-inch cubes, dress in Isle of Salsa Chimichurri (Green or Red). Roast at 375 degrees Fahrenheit for 40 minutes. Cut squash into ½-inch cubes dress in olive oil and salt, bake for 25 minutes.

Heat up tortillas in a covered saucepan just above the warm setting, or throw in the oven at 375 degrees Fahrenheit for no more than two minutes. If you have it, drizzle just a little bit of coconut oil and sprinkle salt over and under tortillas for added scrumptiousness.

Wash off the the freshly harvested fleet greens (they were in Audubon Park soil not more than 48 hours prior) and put them in salad spinner or shake in colander for a bit. Place greens in bowl and dress in chimichurri rojo.
If using the veggie option, top with Natural Goodness Microgreens for extra protein.
Now, take out those delicious, warm non-GMO corn tortillas and get ready to enjoy a delicious meal made from items produced by your neighbors. Better for your body, the environment, and your tastebuds!

Instagram the finished product and tag us @audubonmarket

A Sharp Knife is a Joy to Use

Gregg Kurtz has a ton of experience keeping things sharp – nearly 40 years worth. Visiting the Chef’s Edge booth at the Audubon Market, such immense experience might not be so apparent. But as a user of a dull knife knows: there’s more than meets the eye at first glance. For nearly 40 years, Kurtz has made his difference in millimeters. With stints as a custom knife maker, award-winning wood carver and the Alfond Inn’s go-to sharpening guy, Kurtz takes a closer look at his materials, making changes as crucial as they are miniscule.
The Chef’s Edge helmsman booth, welcoming shoppers into the market is often the most spartan with little to know clutter.

In a three-step process, sharpening all kinds of knives including serrated edges and food processor blades, Kurtz uses different machines moving from from one the next in a precise, measured manner – first establishing an angle of the blade, then refining the bevel, and finally polishing it to give it the razor’s edge for quick, accurate cutting. Upon returning the knife, customers are reminded to be careful, as they are now dealing with a much more effective blade where they might have been accustomed to hacking away at meats and vegetables, both raw and cooked.

Chef’s Edge also sharpens mezzalunas, or anything that will fit on Kurtz’ machines, including scissors and garden tools – but no ceramic knives.

“A good quality knife that is properly taken care of should last 6 months to a year, especially if you use the honing steel,” Kurtz says. “Having a sharp knife is important because it is safer to use by virtue of having more control.”

While Kurtz doesn’t have any formal culinary experience, a penchant for cooking runs in the family. With aspirations to become Central Florida’s premier sharpening service, his passion comes from providing people with the tools they need to make good food the right way. “One of the great rewards of what I do is to make people happy,” Gregg says. “You would be amazed how excited people get when they discover a professional knife sharpener. When they take one of my newly sharpened knives home, the first slice they make will put a smile on their face. A sharp knife is a joy to use.”

Sereniteas Teaches Earthy Health

 
By and large, we are all thankful for the benefits of modern medicine. That said, most of us understand that the health industry surrounding it is by no means unassailable. Many of us learned this struggling to pay an out of pocket insurance bill, or even worse, seeing a loved one struggle with the effects of broadside and sometimes very drastic pharmaceuticals. Toni saw her father pass away because of complications with prescription medication, and it was at that point she decided she would devote herself to providing people with the herbal remedies and natural solutions that have nurtured life since time immemorial.

Based in Plant City, Sereniteas & Soothers is Toni’s one-woman operation canvassing Central Florida farmers’ market and bringing natural succour to consumers in search of better health, or maintaining a strong immune system. One of the biggest challenges for the sole proprietor is keeping up with demand; luckily, Toni has spunk in spades.

“Now that folks are waking up to what is being done to their food,
the need for my products has tripled. But hey, I don’t mind,” says the fourth-generation healer.

Selling tea blends, salves, and fresh juices made from local organic produce, Toni operates throughout the Tampa area; lucky for us she has made the trip to Audubon Park Community Market for four years running. “I love the vibe and the feel of this market,” Toni says. “I do several a week, but I look forward to Audubon the most. The people are amazing.”

In these pollen-heavy seasons, we can’t help but appreciate this effort by such an expert natural tea and tisane curator (she made her first blend when she was nine years old!).

The growing popularity of natural remedies in a time of conscientious consumption does a lot for the argument that every problem caused by nature has a natural solution.

To avoid getting stung by the side-effects of all the beautiful pollination that happens in Spring, try the Sereniteas Cold & Allergease or as a sturdy preventative measure steep some of the Super B blend – a third-generation recipe. If you’ve ever put been put out of commission by a benadryl, consider keeping your focus and turning to an herbal fix that transcends age and trend.

“I want to teach that natural remedies are here for a reason,” Toni says. “All the plants I use were put here for us to use.

You can put Toni’s living, ancestral knowledge to the test every Monday from 6-10pm at the Audubon Market.

My Yard Farm Parlays Novel Concept into Local Food Success

 
“Good Vibes.” That’s how Henry Melendy explains the farmer’s market atmosphere. It’s an assessment that’s hard to dispute. Strolling from booth to booth, visitors can expect to see friendly faces selling delicious goods that are equal parts innovative and quirky, discovering the ways in which the two are so often closely woven together.

Melendy must have turned some heads upon starting his business, My Yard Farm, in 2007, at a time when his model could only be described as quirky. MYF started out as a garden-building service that could create “edible landscapes.” Eschewing the pristine, uniform (often sprayed) lawns, now largely recognized as hallmark of the housing bubble, Melendy and co-founder Gus Ramage honed in on a different kind of aesthetic – one that was just as practical as it was beautiful.

Specializing in high-protein microgreens, My Yard Farm was in many ways a precursor to wildly successful enterprises sprouting up across Orlando such as weekly AudPark vendor, Fleet Farming. As the business evolved, innovation blossomed from the outlying quirks that likely garnered little more than scoffs seven years ago.

Now interested homeowners, particularly those from the horticulturally diverse Audubon Park go to Melendy & Ramage for consulting on edible landscapes, design and help with the buildout process. Springing from their urban ag success My Yard Farm recently expanded into more traditional agriculture, breaking ground in Apopka to supply farm-to-table restaurants and CSA boxes with a wider range of local produce.

With a larger food selection, they are now launching MyFoodBoxes.com where consumers can purchase complete diet CSA’s including 5 lbs of seasonal produce which would currently include Microgreens, Butter Bibb Lettuce, Strawberry Onion, Strawberries, Heirloom Tomatoes, Cucumbers, Yellow Squash, Zucchini, Bell Peppers, Florida Citrus, and Herbs. Additionally the boxes can include eggs, grass-fed beef, and dairy.

Just when it seems like the MYF crew couldn’t do any more they put together a robust market table every Monday and remain a cornerstone of the Audubon Park Market. Melendy says it’s a “labor of love,” and it often takes a week to prepare for a successful market outing.

Ultimately, My Yard Farm shows up for the good vibes every week because it’s where fledgling, innovative projects get their footing and small business quirks can evolve into new, widely adopted ways of thinking.

“It’s grass roots, it’s small business growing up, it’s the core of the food community – and then some,” Melendy says. “We’ve had many opportunities, some of the bigger ones, happen by way of simple connections and conversations at the market table – the best place to chat food, hands down.”

Compost Orlando Turns Waste into Soil

 
Interesting Fact: Audubon Park – Orlando’s emerald gem for diverse horticulture, quiet streets, hip shops and more bikes everyday – is on path to become an EcoDistrict. What does that mean? It means our humble little neighborhood this year will take the steps to become an even more sustainable and resourceful community – one that is conscious of energy, waste, water, and the welfare of its inhabitants. Already we’ve seen some inspiring groups of locals taking action. Fleet Farming continues to cultivate local produce through a network of urban farmlettes. The Corrine Calming Coalition everyday champions a greener, more bikeable thoroughfare. Now Compost Orlando is in the mix. Managed by Katie Shannon & Alex Stringfellow, the organizers spearheading Audubon’s EcoDistrict campaign, Compost Orlando, a bike-powered operation, looks to surmount one of the biggest obstacles to sustainable living – waste.

Metro-sized landfills full of food waste not only create greenhouse gases, but they can contaminate our water. Compost Orlando notes that a redirection of resources at a local level could turn a global problem into a local solution.

“Transporting waste to the landfill is costly, to our environment and our pockets,” Stringfellow explains. “So if you are already paying to have it hauled off it might as well go to good use.”

For downtown and the five surrounding main streets programs, Compost Orlando offers a subscription service for offices and restaurants that can exchange food waste for a nutrient-rich, bio-diverse compost. If you are a resident  joining their pick-up service, they cover Audubon Park and Colonialtown. This includes the areas near Leu Gardens and the southernmost neighborhoods in Winter Park. If you want to drop-off your compost, which is  another service option, it’s a matter of you traveling to one of their compost drop-off sites located in the afore-mentioned neighborhoods

Leftover organic matter, such as non-meat food scraps, wood chips, leaf litter, and coffee grounds, transforms into compost that will ultimately promote more local, organic matter – just one way to close the loop and reduce dependence on shipped-in food. 

Shannon and Stringfellow designed the program while earning their Master’s at Rollins in hopes of reducing carbon emissions inherent in massive landfilling. The Compost Orlando Crew will divert your waste from the landfill for $20/month, periodically returning a batch of freshly stewed compost to help green your thumb.

“It’s never the same bag twice, but it’s always a valuable addition to your landscape or garden,” Stringfellow says. “More diverse soil means more resilient soil biology and plants.”

If you simply want to drop-off compostables at your leisure and collect the resulting compost to promote strong, nitrogen-rich soil at home, that will cost you a mere $9/month. Both plans require a $15 start-up fee and both come with a compost bucket and bio-degradable liners.

Additionally they offer a consultation and construction service so customers can make their own compost at home.

Area restaurants & offices can also participate; Compost Orlando currently works with P is for Pie, First Green Bank, The Rusty Spoon, and engineering firm, TLC.

To participate in Compost Orlando, visit their site. To learn more about their work in transforming Audubon Park into an Eco-District visit  http://audubonparkgardens.com/about-2/projects/apgd-ecodistrict/ . You can advance this campaign by attending the meetings at Bikes, Beans, and Bordeaux at 7pm, the second Tuesday of every month.