UPDATED LIST OF MY CURRENT FAVES IN GAINESVILLE AREA

Here are my recommendations as of April, 2018:

Bangkok Square - Everything we order at Bangkok Square has been excellent and top of the line. Their crispy eggplant dish is out of this world. THIS IS OUR GO-TO RESTAURANT DUE TO ITS CONSISTENTLY HIGH QUALITY AND VEGAN OPTIONS. Always busy.

Daily Green - vegetarian/vegan options abound. Always good. We call our order in ahead of time to expedite being served. They often have a line or ordering patrons at the front of the restaurant.

Country Foodly - Our go-to breakfast place. Korean owned and serves standard diner-style breakfast that is perfectly prepared. They also have a number of Korean dishes such as a superb bulgogi omelet.

The Great Outdoors - always excellent and a charming building with live music outside on the patio. This is a first-rate restaurant and perfect choice for date night. 

Satchel's Pizza - My wife says it is her favorite pizza anywhere in the USA and she knows her pizza. She is from western New York state where the pizza has near cult status. In particular, we enjoy their lunch special which features a huge pizza slice and a "chopped" salad topped with their secret balsamic dressing. The mood and art of the place is whimsical and like no other. Dine there once, you will be a devotee forever.

Mac's Drive-Thru - the best "street" burger in the USA. No kidding. Wax paper and grease. Mmmmmm good.

Southern Charm Kitchen - sophisticated Southern/African-American menu. Many options for vegetarians/vegans including country-fried tofu. One of our absolute go-to favorites. Never falls short of excellent.

Pearls Country Store - excellent barbecue, great sides. Large portions. Be hungry when you go. Tip: breakfast can be stellar

Sweetberries - known for their frozen custards but I think their dining items are overlooked. Another go-to for salads (best in town) and sandwiches. Not to be missed.

Pho Hanoi - always good particularly their Pho Ga

The Mexican restaurant in Archer - a bit run down but a step above any Mexican restaurants in the area.

La Tienda - authentic and always filled with local Mexican patrons (a good sign).

O Sole Mio - Don't let the name make you think this is a Mexican restaurant. Rather, it is wonderful, cozy Italian restaurant in a strip mall near Jonesville.  Have had several first-rate meals there. My favorite Italian in the area.

The Country Buffet - for typical Southern fare, I have always enjoyed their buffet.

Notes on visiting The Chef and the Farmer in Kinston, NC - November/2017

I should have written up my notes contemporaneous with our visit to Viv's restaurant. Here is what I recall (things have been jumping ever since).

As some of you may know, I avoid interstates so we can see the real America, its crops, and small family restaurants along the way. As a former personal injury investigator, interstates are death traps as far as I am concerned.

From Va Beach, we went west to 58, down to Suffolk, and then on to Kinston and points south. We have taken this route and its variations several times. The roads have sparse traffic and the small towns interrupt little. The drawls of the locals become more pronounced along the way and these highways are a perfect fit. "Talk slower, drive slower" is a good motto for this neck of the woods.

Kinston is right on the route. We have stopped by the restaurants at least once before. Both were closed then, but we did see Vivian's husband, Ben, going into the Boiler Room. Otherwise, nothing moves much in Kinston. Think south Georgia. a hardware store or two, red brick buildings, and several beauty salons. The new economic impact showed during this visit with new motels and dining establishments. There is definitely a spill over impact.

Earlier in the day, we realized we might make it there at the right time to dine so Sue looked into booking a table. The earliest booking we could get was 10 pm. Needless to say, we scratched that option off our list and didn't think anything more about it until we realized we were rolling through Kinston.

We decided to swing by the restaurant to at least get a view of it. It was about 430 or so. Had we planned to dine, we might have booked a motel so we could gussy up, but otherwise we were in traveling clothes. comfortable and very informal.

Sue wanted to see what it looked like inside so while I waited at the car, she went in. At the last minute, I suggested she ask about a table. Restaurants opening at that hour often do it for set up as much as anything else and people generally book tables from 5:45-6 at the earliest.

Sure enough, they could seat us immediately at a 2-top by the bar. We took them up on it, straightened up, and went in.

The whole restaurant is smaller than I expected, maybe 2 times the size of Blue Water Bay. Just inside the door was the maitre d podium and further in, in the corner was a bar. Our table was behind a railing separating the bar (and us) from the room. I think we were elevated a few steps.

We had a great vantage point of the whole place and could see into the exposed kitchen that had several line cooks busy prepping dishes.

The whole place had an almost helium energy to it. Every customer looks as if they have been escorted into nirvana and all the employees seem eager to share in the glow of the owners and to pass it on to the customers.

Every employee seems fully fluent and engaged in the mission of the restaurant, the compositions of the dishes, and the flavors/ingredients in each. There were no cracks in the veneer, everyone was telling the story and welcoming us there. I recognized some of the staff including the older waitress with the pony tail and one person staffing the front door.

One thing that immediately caught my eye and surprised me inititally were the many modern paintings done in bold colors that were in every part of the restaurant. Against the brick walls and in the dusty atmosphere of Kinston, they stood out boldly and beautifully. I quickly realized that these were husband Ben's paintings. He is a very talented artist and his works stuck with me.

Within ten minutes of our being seated and being served an adult beverage, the restaurant began to steadily fill up. The customers enter the room in a "ga ga" state. All are clearly thrilled to be there and show it. You can see each one having an experience that they have yearned for and each one looks like "I have arrived."

Right now, I can not recall exactly what we ordered, but I do recall bruschetta with a butter bean spread that was first-rate. We had a relatively light supper without dessert that was, just as you would expect, creative-up-town-down-South cooking.

Our service could have been better as the bar tender was taking care of our table. She was having too much fun regaling the already engaged people at the bar and probably thinking they would make her more money than the two of us at our bar-side table. I would recommend being seated more towards the center of the restaurant so you see how the food staff flows and watch the other customers. We hit the window of opportunity for a walk in table and it was clear to me that window was a very narrow one and that we lucked up to be able to dine there at all.

I think we will plan on dining there on each trip through Kinston if at all possible. I think the only way to fully enjoy this place is dine there multiple times to get a sense of the breadth of the daily and seasonal specials.

These things stuck with me:

They clearly have developed a menu and restaurant that fulfills their vision of gourmet food based on local ingredients and cuisines.

They have passed along their mission to their staff so that they convey all parts of the mission willingly, enthusiastically, and articulately. That is no small feat and almost never happens with the consistency that I observed. It nearly always falls off when the boss goes away. Not here.

The customers are excited to be there and soaking up the whole experience. I have never seen this consistent love for dining in a restaurant. It is a love affair between customers and restaurant. An example going in and leaving there are always people being photographed by the front sign. These customers cherish their visits here.

Ben's paintings are superb and the location and his work are a match made in heaven. His works are large and tailor made for the high red brick walls.

As in most restaurants, vegans/vegetarians can find it a challenge. Nevertheless, there are many options on the menu. If one wants to temporarily go astray, the seafood options look marvelous.

That is what I recall. Oh...one thing...we did not see Ben or Vivian.

A Buddy Asked for Recommendations on Gainesville restaurants.

Here are my recommendations as of June, 2015:

Ruby's - African-American/Southern cuisine. Everything is good and may be the best restaurant in town. Fried chicken beats any competitor hands down

Satchel's Pizza - My wife says it is her favorite pizza anywhere in the USA and she knows her pizza. She is from western New York state where the pizza has near cult status. In particular, we enjoy their lunch special which features a huge pizza slice and a "chopped" salad topped with their secret balsamic dressing. The mood and art of the place is whimsical and like no other. Dine there once, you will be a devotee forever.

Mac's Drive-Thru - the best "street" burger in the USA. No kidding. Wax paper and grease. Mmmmmm good.

Southern Charm Kitchen - sophisticated Southern/African-American menu. Many options for vegetarians/vegans including country-fried tofu. One of our absolute go-to favorites. Never falls short of excellent.

Pearls Country Store - excellent barbecue, great sides. Large portions. Be hungry when you go. Tip: breakfast can be stellar

Country Foodly - Our go-to breakfast place. Korean owned and serves standard diner-style breakfast that is perfectly prepared. They also have a number of Korean dishes such as a superb bulgogi omelet.

Sweetberries - known for their frozen custards but I think their dining items are overlooked. Another go-to for salads (best in town) and sandwiches. Not to be missed.

Bangkok Grill - all excellent and top of the line. Their eggplant is a favorite of mine (I eat a vegetarian diet).

Pho Hanoi - always good particularly their Pho Ga

The Mexican restaurant in Archer - a bit run down but a step above any Mexican restaurants in the area.

Square One - high end burger place but I was very surprised that I found their food to be quite good. Very attractive place to dine.

O Sole Mio - Don't think this is a Mexican restaurant. Rather it is wonderful, cozy Italian restaurant in a strip mall near Jonesville.  Have had several first-rate meals there. My favorite Italian in the area.

The Jones B-Side disappoints...again!

We have tried this version of the Jones at least three times. Sadly, no more. Yesterday, we dined there for lunch after church. My wife ordered a salad that was composed of bagged salad mix and accompanying veggies. The lettuces were, shall I say, "tired." The chopped and julienned veggies were better.

My wife did not like the taste of the salad dressing she ordered and, after some effort at flagging down our waitress, ordered an alternative dressing. The substitute was not to her taste and, in each instance, the waitress seemed miffed that she had to answer our questions and correct the order. To bring the dressing up to snuff, my wife had to add white sugar! The only person to show any sign that they were glad we were patronizing them was a manager as we were leaving.

My falafel burger was pretty good but the fries were barely warm and soggy.

I want to commend this restaurant for their apparent commitment to serving many vegetarian options and to patronizing local growers. Serving local foods, however, is only part of the equation for success.

In light of the marginal-to-poor dishes we were served and the even worse treatment by our waitress, we will seek out restaurants that can deliver tasty food and friendly service. The Jones B-Side did not.

Traveling tip: Pecan Waffles

 In motels, I have developed a dislike for the the waffle irons that many motels feature in their breakfast rooms. The waffles they produce lack whole grains and the fake maple syrup is main line sugar...literally. I have been determined to make them at least a wee bit healthier or, at the very least, taste better. My solution is to travel with a small bag of chopped pecans. When no one is looking, I pour the waffle goop into the iron and add a half cup of the chopped pecans. I end up with a pecan waffle that tastes a heck of a lot better and has a better nutritional profile. Instead of the supplied fake syrup, I improvise as best I can with fruit cocktail, fresh fruit, even biscuit gravy....anything but the syrup. 

Buster and John's Red Beans and Rice

BUSTER AND JOHN’S RED BEANS AND RICE

David Rosengarden once observed that when ask an aficionado of red beans and rice for their true favorite version of this widely loved New Orleans staple, they will likely go into a stage whisper and tell you, after securing a promise of secrecy, that Popeye’s makes the best red beans and rice on the planet. With that in mind, I have been trying recipe after recipe trying to find the holy grail of red beans and rice. I think I have found it. If there are recipes better than this one: Bring ‘Em On!

This recipe is adapted from Jane and Michael Stern’s book, Road Food. The inspiration for their recipe came from Buster Holmes restaurant in New Orleans and John Thorne’s pamphlet, Rice and Beans: The Itinerary of a Recipe. I have made a few minor changes to suit my tastes.

Ingredients:

• 1-14 oz package of dried red beans, washed and picked through
• 3 cups of Sauterne wine. If you have trouble finding Sauterne, try a sweet wine such as Madeira. I also have used apple juice successfully.
• 1 smoked ham hock
• 1 pound smoked sausage, cut into disks
• 6 cloves of garlic, minced
• 2 medium onions, chopped fine
• 1 cup minced scallion, reserve green tops
• 1/8 teaspoon, Crystal hot sauce (I never use Tabasco)
• 2 bay leaves
• 2 cups, rice
• 4 ½ cups, water
• 2 cloves, garlic, crushed
• salt and pepper to taste
• Creole seasoning to taste

Preparation:

• Soak beans overnight in wine and enough water to cover.
• Pour off liquid and put beans in a 6-quart stockpot with 2 quarts of water.
• Add ham hock, sausage, garlic, onions, scallion, and seasonings, stir gently, and bring to simmer gradually.
• Partially cover and simmer gently for three hours, adding a half-and-half mixture of water and wine as needed to keep the beans soupy.
• After 2 ½ hours, mash some of the softened beans to thicken gravy. I use an immersion blender, but a potato masher will work.
• Serve over cooked rice. 

Great low cal dressing: Pineapple Miso Dressing

A friend of mine hates bottled dressings and I can not say I blame him. Further, the low calorie dressings are either too sweet or have a chalky after-taste. I found this recipe in the Hawaii Diet Cookbook, a cookbook I highly recommend.

Note: when you make this dressing, be prepared for two bottles worth. It makes a lot so I usually freeze half the final product.  Also, use a blender because this quantity sometimes overflows in my food processor.


PINEAPPLE MISO DRESSING

Pineapple juice (unsweetened) - 2 cups
White miso, 1/2 cup
Maui or Vidalia onion - 1 medium, chopped
Ginger - 2 tablespoons, peeled and minced
Soy sauce - 1/4 cup
Balsamic vinegar - 1 tablespoon
White pepper - to taste

28 calories per portion which translates to about 2.6 tablespoons.

Personal note: I add some no salt Cajun seasoning (Emeril's recipe minus salt). A pinch or two.

Place in blender and blend thoroughly, then blend again to avoid any chunks.

O'Steen's Makes the Best Fried Shrimp On the Planet......

I have eaten at O'Steen's a jillion times and still marvel at the perfection of the fried shrimp. They are consistently exemplary every single time. The side dishes and specials all are definitive and dead ringer perfect. And then...........the real secret..........if you can get past the fried shrimp, try the fried chicken is to die for.

Another sure fire sign of excellence: many of the staff have been there for 25 years or more. They are as good as the food: friendly, intelligent, efficient, and proud of the food they serve. 

I do not exaggerate about O'Steens. This is the creme de la creme of its genre.

I coaxed this recipe from someone who would know how they prepare their shrimp:


O'Steen's Fried Shrimp
(Serves 2)

Ingredients:

3/4 measure of mix of fine cracker meal

1/4 measure of regular flour

1-2 eggs

Whole milk - 1/2 to 3/4 cup

1.5 pounds of large, domestic shrimp.

Bring the shrimp to room temperature. Rinse and peel. I leave the tails on when I can. 

Whisk the dry ingredients together in a bowl. In another bowl, whisk together the milk and the egg(s). Pour the liquid ingredients into the dry ingredients and mix to batter consistently, not too thick, not too thin. Add small amount of milk if needed.

Dredge the shrimp in the batter gently shaking off excess.

Slide each shrimp into the hot oil to avoid splattering. Do not overcrowd the shrimp. If cooking a lot of shrimp, be prepared to cook in small batches. 

The shrimp should bubble vigorously when hitting the oil. Flash fry until the shrimp reaches a light brown color. It will cook rapidly. Do not overcook.

Remove and place on a platter with paper towels or a paper bag. Immediately, salt and pepper. Cajun seasoning can be added though O'Steen's does not.

Serve immediately.

Talking About the Environment: My individual presentation to the Uplands Module, Florida Master Naturalist Program

ENVIRONMENTAL TALKING TIPS

As a Florida Master Naturalist, you are likely to be doing a lot of talking, both formally and informally. The following may help you as you choose how/when/where you employ your skills.

You will be called upon to talk in any number of ways:

• Answering questions/identifying elements of the Florida natural ecosystem. These may occur one-on-one or to large and small groups
• Docent-type tours of projects/sites to which you are attached in one way or another
• Talks to interested groups ranging from civic groups to school classes.
• Serving as an environmental advocate or volunteer
• Representing a resource on behalf of a government agency, conservation trust, etc.

Before you begin talking, I suggest you:

• Identify your areas of interest and expertise. Know your strengths and weaknesses in the field
• Build and develop a set of reference materials, web sites, apps that address your areas of interests and beyond. Become fluent in how these tools are laid out so that you can use them to increase your knowledge as well as access them quickly for answers to questions you do not know off “the top of your head.”
• Keep a log or notes on the questions you receive, particularly ones that you had to do further research about. You may wish to create your own set of Frequently Asked Questions.
• Immerse yourself in natural surroundings as much as you can. Do so in extended periods of time if possible. Stop, be still, use all of your senses. Observe, imagine, contemplate. Don’t be rushed. Nature will reveal itself on its own schedule, not yours.
• Field trips have their place, but I recommend going alone or with one other person more often than in groups.

Your presentations:

• Briefly tell your own story. Use an anecdote or two about how you came to love natural systems and want to share your knowledge with others. This is very important to establish your commitment and competence in the subject at hand. You are setting the stage for the rest of your remarks.
• Identify your audience ahead of time. Speak to their needs and interests.
• Do not depend on Powerpoint or paper. Be able to communicate clearly, with enthusiasm without those tools. It is hard to crank up a computer when you out in the field.
• Always have a map of your subject site at hand and refer to it periodically to orient listeners.
• You do not have to know every last detail about the resource. You are like the maitre’d, you are offering up a menu to an ecosystem or natural resource. Seek to inspire your audience to learn more on their own and to be long-time stewards for natural resources.
• Summarize your key points at the front end. Be explicit about what you want them to take away from your talks. Do it in bullets.
• Be conversational. Listen as much as you talk. Don’t get tied up in your script.
• Develop your anecdotal library and continue to add to it. If something works particularly well, use it again.
• Touch upon as many varieties of perspectives as you can to shed light on natural systems: photography, science, art, literature, history of ancient peoples who used the resource, politics, management requirements, economic values/impacts, environmental ethics, sustainability, and environmental vs agricultural issues.
• Do not be afraid of silence. Breathe, Smile, Be yourself. Show your love for the subject without flooding them with minutiae. Avoid being a “smarty-pants.”
• Always be honest and accurate. You can not know everything. Don’t try to fake it. You may want to offer to get back with the questioner on questions that you can not answer.
• If you hear a good presenter, study them, and take things from their presentations to use later. They will help you find your own voice.
• At the end, summarize your talk again in bullets.

On-going continuing education

• Commit to life-long learning about Florida’s natural resources. Observe and learn from as many perspectives as possible.
• Do the obvious: read, study, take courses. Know as much of the science as you can absorb so that you will speak with as much accuracy as possible.
• Speak formally and informally on behalf of natural resources often. Practice makes perfect.
• When I was working on Lake Apopka, I dove deeply into piles of technical papers, data, etc. After awhile, the jargon contained there became secondhand to me. That can be a problem, because those jargon may not be the best way to communicate. I often would do tests on friends and family who had little scientific background.. If I could make “hypereutrophic” clear to those friends, I knew I had found the language to use for the general public. I found those interchanges invaluable in distilling my thoughts into a series of “elevator speeches.”

EGG SUBSTITUTE: A STAPLE IN MY REFRIGERATOR

Egg Substitute: A Staple In My Refrigerator

I often cook with Publix's egg substitute, EggStirs. The lower cholesterol is the main reason. I find that, particularly when adulterated with veggies, cheese, or meats (even a peach), the final product turns out beautifully. By themselves, they are still good though the difference in taste between the substitute and the eggs is more evident. To me, real eggs taste saltier and, when cooked alone, they scramble better. 

In my frittatas, I most often use the substitute with great success. The key is to cook the "frit"very slowly. I prepare it on the stove first and then sprinkle cheese on top before broiling  until the top is lightly browned. I nearly always season with my mix of salt-free/low salt Cajun seasoning and Crystal Hot Sauce. 

Another plus to the substitute is that, in recipes calling for an egg or two, it is easier to just pour into a measuring cup and add to the mix. 1/4 cup = one egg. No dealing with shells and washing an extra bowl and wisk. 

Word on the Street (and in the Sun): Stonewood Grill in Gainesville has closed

Based on a news report in today's Gainesville Sun, Stonewood Grill has closed suddenly. The Sun reported that there was a dispute over rent that had gone unpaid and that restaurant equipment was seen being removed from the restaurant on Sunday.

I have long enjoyed their food, particularly in their early days in Gainesville. They sought to be innovative at using fresh, local ingredients in creative ways and we had a number of interesting dishes there. For awhile, they even produced a magazine about their wares that was outstanding. The room itself was embracing and sophisticated with dark, warm words with stone accents.

I hope some restauranteur with same dedication takes over this building soon. I am sad to see Stonewood Grill go.

WORD ON THE STREET: WESTGATE SHOPPING CENTER TO BE DEMOLISHED AND REBUILT WITH PUBLIX AND CVS AS ANCHOR STORES

Staff have indicated that theWestgate Shopping Center will be demolished in February, 2014 and completely rebuilt by football season, 2014. Publix will be expanded to match their standard size and lay out (maybe with some twists). CVS is said to to be moving to a free-standing building to be built on the site of the present Checkers presently located on the southeast corner of University Avenue and 34th Street.

From my mother's recipe box: TURKEY CURRY

TURKEY CURRY

This recipe is from my mother, Jo's, recipe box. It was given to her by her friend Peggy Martin. Naturally, my inclination is to add some dashes of creole seasoning or a hint of Crystal Hot Sauce. I just can't help myself if they are in reach.

Serves 8-10 (supposedly, without seconds)

Ingredients:

Butter - 6 T.

Flour - 5 T

Chicken stock - 2 cups

Milk, divided - 1 ½ cups and ½ cup

Curry - 1 T (note: I triple it or more)

Water - 1-2 T.

Turkey - cooked, cut up; 4 cups

Apple, large - shredded

1. Make a light roux with the butter and flour, constantly stirring. Let it bubble up.

2. Meanwhile, be heating 2 cups of the chicken stock with 1 ½ cups of milk. Note: heat but do not boil.

3. Add the chicken stock/milk mixture to the roux and stir well until you have a creamy sauce consistency.

4. Make a slurry out of the water and curry. Add to sauce. Stir in.

5. Add the turkey to sauce and mix well.

6. Grate a large apple and mix with ½ cup of milk. Add to turkey and sauce. Mix well.

7. Let simmer to evenly heat all ingredients. Serve over rice or pasta. Toast or a baked potato might also be used.

New Orleans Jazz Fest recipes as appearing in the TImes-Picayune, 2013

http://www.nola.com/food/index.ssf/2013/05/exchange_alley_it_was_a_very_g.html#cmpid=nwsltrhead

Annual favorite in our house: Cranberry-Orange Sauce

Cranberry-Orange Sauce: try this for a sure hit on Thanksgiving

In the mid-90's, my friend, Gail Carr, prepared Cranberry-Orange Sauce at an outdoor Thanksgiving dinner at the Carr farm in Micanopy. Frankly, it stopped me in my tracks and I have prepared it for every Thanksgiving since then to consistent applause. If you do not try this dish, you will "need to have your head examined." This recipe is abundantly easy.


CRANBERRY-ORANGE SAUCE

Ingredients:

1 large orange or 2 tangerines
1 bag of cranberries, 12 oz.
1 package of frozen raspberries in syrup [NOTE: I have been having trouble getting the raspberries in syrup. They were once common, but in Gainesville, now impossible to locate. I suggest you consider using 1 cup of sugar rather than the 1/2 cup below.]
1/2 cup of sugar
2 tablespoons, fresh lemon juice
3 tablespoons, orange flavored liquer such as Triple Sec

1. From the citrus fruit, zest 1 teaspoon of peel and squeeze 1/2 cup of juice

2. In saucepan, heat all ingredients (except the liqueur) and bring to a boil. Reduce heat to medium and cook uncovered until most of the cranberries pop and the mixture thickens slightly. Stir as needed.

3. Remove the saucepan from heat and stir in the liqueur.

4. Stir into serving bowl and refrigerate for three hours before serving.

I'm Back In the Saddle Again

I'm Back In the Saddle Again

Hey ya'll.

I have been somewhat inactive in writing my blog but my excuse is good. I have been deeply engrossed in the Presidential race and other local political races in North Florida. I co-chaired a team on the Obama campaign that covered a large chunk of Gainesville and we were very successful in getting out the vote in our "turf." As in '08 campaign, I learned a lot more about computers, campaigning, databases, and political organizing that I hope to put to good use in my next endeavors. I am exhausted but pleased with the result and all that I learned from the process. We are blessed with a great country and I consider it a privilege to work towards reaching "a more perfect union."

As I move forward, I plan to continue this blog about North Florida food as well as increasing my role in environmental advocacy efforts in the region. My time as a project manager at Lake Apopka was an experience of a life time and I have missed working in that field.

I am presently enrolled in the Florida Master Naturalist program and am attending the wetlands module being held here in Gainesville. Later, I will be attending two other modules on uplands and coastal systems that will be held in St. Johns County and central Florida, respectively. Also, I am now serving on the board of the Friends of Paynes Prairie and look forward to working hard at that. If you believe in the concept of "calling," I feel called to work on supporting the mission of the Paynes Prairie Preserve State Park.

My interest in Southern foodways and how to prepare those food from local sources continues to be a priority for me. North Florida is abundant in options from bountiful local farms, to bison, to seafood...the list goes on. I look forward to learning more and writing more about it.

So look for more from me on culinary and environmental affairs in North Florida.

For now, I am out into the yard to plant some onions, cabbage, and pac choy. The sky is blue, the weather mild, and life is good.

Cheers!

GRAHAM FARMS SENDS LIST OF PLANT SEEDLINGS THEY WILL HAVE FOR SALE AT THE ALACHUA COUNTY FARMERS MARKET ON SATURDAY MORNING.

OK, folks. Have been out of state for awhile and posting only to the Facebook version of this page. I apologize and promise to be posting more info on Cross Florida food.

Graham Farms in Brooker is a farm that I patronize at the Alachua County Farmers Market and at the Union St. Farmers Market. They just sent me a list of plant seedlings they will have available tomorrow at the Alachua County Farmers Market by the Highway Patrol station:




Hi,
OK, for tomorrow we should have  (in 6 packs)

Brussel sprouts
Romaine Lettuce
Beets
Swiss Chard
Romanesco (lime green cauliflower)
Collard Greens
Spinach (Tatsoi)

in a few weeks the next group should be rooted and we'll have more lettuces and broccoli, cabbage....just been sooooo hot for these fall babies..:)
see ya tomorrow!
Kathy

Found a great Carrot Dog recipe

A buddy of mine, a vegetarian, mentioned to me decades ago (IV) that he had tried a carrot dog. It stuck in my brain and I finally prepared a recipe I found on the internet. This a great way to have a dog that is good for you and tastes GREAT. Try it out.


http://ritasroots.wordpress.com/2009/04/23/carrot-dogs/

The Jones Knocked It Out of the Park Once Again

THE JONES KNOCKED IT OUT OF THE PARK ONCE AGAIN

How do they do it? Last night's meal at The Jones was  perfection. From my notes:

"The Jones was its always glorious dining experience. I always order the sea food specials and my mind was blown once again. The Mahi Mahi with green tomato relish, collards, and polenta cakes was awesome. The Salad with Tahini-Ginger Dressing over beautifully chopped ingredients was celestial."

Meals like that are why God invented the bounties of North Florida. Fresh, local ingredients given the space, place, love, preparation to shine. All at our table were impressed and pleased. I wanted to bow towards the chef and food servers on the way out. It was that good. 

Thanks to all at the The Jones!

New Product I Like: handmade Rosemary, Pistachio, Savory Biscuits by My Foodie Food

My friend, Wendi Wilkie, is a foodie of the highest order, savoring and exploring the culinary universe by both instinct and design. Lately, she has been developing food products such as a variety of flat breads and, more recently, produced a product that I find to be extremely promising: Rosemary, Pistachio, Savory Biscuits.

Wendi left us a sample and we both gave it high marks. She says that these biscuits are excellent with honey and/or brie. I tried them without any accompaniment and found the flavors to be multi-tiered. Kind of like a CT scan in food form. No flavor was obscured, yet all worked together to please.

She labels the four biscuits as "handmade in small batches, with love." It shows. I think she has nailed this one. If I were to make any suggestion, I would add a fine zest of tangerine for color and another "zing" experience.

Presently, her product is available in the Sarasota area at selected stores. Contact Wendi at 239-634-1049 to find out where she has placed her products. I understand she has several in this sort of line and I look to trying more. Also, Gainesville stores may be in her line of sight.

Lots of good food being produced by local entrepreneurs. Patronize them and report what you find.