Slow Food Tour de Farm

By / Photography By Amy Robb | November 16, 2015
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Tour de Farm

The region was quite a-buzz the afternoon of November 15, and the sound was not the honey bees at work. It was the appreciative voices of all those who ventured out to over 20 different farms as part of the fourth annual Tour de Farm 2015. Organized by Slow Food First Coast, with title sponsorship from Native Sun Natural Foods Market and a network of government departments, university centers, not-for-profit groups, local businesses, and of course the region’s farmers, this year’s tour was a dazzling display of all that makes the local food community distinct and delicious.

Each stop along the Tour provided visitors a glimpse into local food production, where food comes from and the people who produce it, while chefs and food artisans offered tasty samples made using products from the farms. Activities and demonstrations geared for all age groups allowed for hands-on experiences furthering the visitors’ understanding of the hard work and complexities of a career in agriculture. The only complaint heard among the thousands of visitors?They could not get to every farm! Not to worry, however, based on the success of this year's event, there's sure to be another event on the calendar in the future.

Cross Creek Honey and Live Music at Barnes Farm in Hastings. 

Cabbage fields and Tour de Farm visitors at Barnes Farm in Hastings. 

A spicy bread-dipping blend from the Spice and Tea Exchange, plus one happy member of the Barnes family, selling cabbage starts. 

Delicious, healthy treats from Creative Juices Natural Cafe and datil pepper jelly from Datil Dave at Barnes Farm.

Chef David Bearl, of Datil Dave, prepares tastings for guests at Barnes Farm. 

Spuds Farm produce in Elkton and the most amazing blend of baked beans from Smokin' D's BBQ

Scenes from the farm and farm market at Spud's in Elkton. 

Farmer Lavon peels back the shell on field peas for a guest demonstration at Spuds Farm, and fresh cucumbers are made available for purchase. 

Smokin' D's famous engine and BBQ, plus hay rides, big smiles and Farmer Lavon at Spuds Farm in Elkton. 

Fresh produce and fun for the whole family at Spuds.

The Bananas Foster cooking demonstration from Chef Matthew Brown of Collage Restaurant at Rype and Readi in Elkton. 

Tart cherries, fresh pumpkin and bourbon were showcase ingredients in Chef Matthew Brown's end-of-day, dessert creation. 

An impromptu, after-hours campfire BBQ at Rype and Readi: unshelled garbanzo beans sauteed in butter and thyme with pork belly, then finished with a drizzle of chimichurri. 

The sun sets over Rype and Readi after a great day of farm tours in Northeast Florida. 

Article from Edible Northeast Florida at
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