The Grow Issue

Urban farming at Native Fresh in downtown Jacksonville offers access to local, seasonally grown produce to those in metropolitan areas.

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.

Lauren Titus, Editor

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STORIES & RECIPES FROM THE GROW ISSUE