To forget how to dig the earth and to tend the soil is to forget ourselves.
– Mahatma Gandhi
Like the rest of the Sunshine State, Northeast Florida is fortunate to have a year-round growing season. Thus, to assign Grow as a theme for the magazine’s stories could be justified in any issue (even if crops during hot weather months may be limited to okra, peppers and eggplant aplenty). We designated March/April as our Grow issue, and for good reasons.
While other parts of the country look forward to summer’s abundance, in Northeast Florida, we anticipate the diversity of produce that starts appearing once the days begin to cool off in the fall. By January we get practically giddy at the sight of all the seasonal veggies and fruit. And in March? Area farmers’ markets offer an impressive cornucopia of local strawberries, citrus, broccoli, carrots, lettuce, Brussels sprouts, beets and much more. Just take a look at our What’s in Season list and you can see the plentiful harvest in the spring.
The Grow issue explores local agriculture and how it augments the food options available to us. Learn how area farmers are responding to the increasing demand for local, pasture-raised turkeys for holiday meals. We look into another emerging approach to local farming, urban agriculture. You may be surprised to discover how food is grown in unlikely spots around the city, with not a field in sight. And for those interested in sowing seeds and friendships, read the story about community gardens. No green thumb needed to participate – gardeners love to share their knowledge!
There’s more than food being grown in Northeast Florida. We are also fortunate to have entrepreneurs committed to cultivating a vibrant local restaurant industry, providing jobs and enhancing our quality of life. Go behind the scenes and learn what’s driving some of expansion in the local food sector, along with helpful advice for budding restaurateurs. For all you home bakers, we highly recommend trying the Strawberry Brioche Tart recipe on page 46 before the season ends. Want to discover new ways to use fruits and veggies in craft cocktails? We’ve got some easy tips to try at your next gathering.
As usual, there’s a lot growing on in our region. We encourage you to support local farmers, restaurants, food artisans and bars, whose work enriches our lives and our communities. We love to hear about your food adventures so be sure to tag us on social media @edibleneflorida.
**********
STORIES & RECIPES FROM THE GROW ISSUE
Talking Turkey
Urban Agriculture in Northeast Florida
Growing a Business: Operating Multiple Locations and Concepts
Growing a Business: From Food Truck and Farmers' Market to Storefront
Growing a Business: Multiple Concepts and Rebranding
Growing a Business: Expanding Services
Aguachile Shrimp
Pork and Cabbage Potstickers
Strawberry Brioche Tart
Growing Food and Community in the Garden
Growing a Salad Bowl Container Garden
No room for a garden? No problem. Grow everything you need for a salad in just one container.
Rosemary Kohlrabi Fries
Whether raw or cooked, the leaves, stem and bulb/root of kohlrabi are all edible. This annual vegetable is a...
Teaching Life Skills Through Gardening
Cultivating a garden allows the students a hands-on opportunity to learn how to grow their own food.
