Search Results

What makes a great handheld meal? Joe D'Aleo holds the Wise Guy, one of the sub sandwiches made at D'Aleo Italian Deli, started by his family in 1989. Photo by Melissa Marcarelli. What makes a good sandwich? Before you can answer that, you need to start with the definition of the term. That topic has been debated heatedly in governmental regulations, social media and other forums. Merriam-Webster dictionary defines a sandwich as two or more slices of bread or a split roll having a filling in between, or one slice of bread covered with food, while the U.S. Department of Agriculture (USDA) says “a sandwich is a meat or poultry filling between two slices of bread, a bun or a biscuit.” In addition, individual state laws add to the definition variations. Whether the hot dog is a sandwich or not makes a fun topic at cocktail parties (yes it is, according to the USDA). According to many sources, the history of the sandwich (or, at least, the term we know it by today) dates to 18th-century England, though there are accounts of sandwich-eaters dating back thousands of years. As the story goes, John Montagu, the Fourth Earl of Sandwich, was known to while away the hours at the card table and during one of the statesman’s longer days at play he asked the kitchen for something he could eat with his hands. He was brought two pieces of bread filled with meat in the middle and soon the creation, dubbed the “Sandwich” after the earl, gained mass popularity. No doubt much of the sandwich’s long-standing appeal has to do with its convenience as the original grab-and-go meal. The handheld dish also checks the box for comfort food, with the heartiness of the bread – an easily available source of sustenance – sealing in the goodness of proteins and delicious toppings. Many global cultures have put their own spin on the sandwich, from the Vietnamese banh mi to the Latin American arepa, and from the Italian stromboli to the Greek gyro. It’s no surprise the versatile sandwich is one of the most classic lunch choices today. So what makes a good sandwich? It depends on who you ask. Contrasting textures, complementary flavors and creamy spreads all certainly factor in. So does an appealing presentation and perhaps a sour pickle, coleslaw or chips on the side. Local chef Sebastian Sikora grew up around his family’s business, the now-defunct Black Knight Deli in St. Augustine, and crafting sandwiches is still a passion. His range of favorites reflects the endless variety of ingredient pairings. One of his go-tos is a Cuban, melted and pressed on a French baguette. Sikora also likes a good Reuben, a kielbasa sandwich and a New Orleans-style muffuletta, similar to an Italian sub but topped by an olive salad. “Sandwiches are so good because they’re simplistic and we go to them for comfort,” says Sikora. As far as bread, Sikora leans towards a “nice hard crust with a spongy texture inside” and likes to think of building up the fillings of a sandwich in layers like one would a pizza. Joe D’Aleo runs D’Aleo Italian Deli in St. Augustine, which his family started in 1989. He believes the key to a good sandwich is high-quality ingredients. With names like the “Hit Man,” “Godfather,” and “Wise Guy,” the delicatessen is known for its old-school, New York-style Italian atmosphere, with fresh cheeses, sliced meats and salads on full display behind the lunch counter. The deli will tailor any sandwich to a customer’s liking but the most popular way to order one is “all the way,” which includes lettuce, tomato, onion, hot peppers and oil and vinegar. “Each nine-inch sub starts with the perfect bread – crunchy on the outside, airy on the inside,” says D’Aleo. Wherever you fall in the what-is-a-sandwich camp, the answer to what makes a good sandwich is as close as your favorite eatery, deli or refrigerator.

Sous vide allows you to maintain the freshness of the tuna while offering a diversity of ways to serve it, such as in salads, casseroles or charcuterie. At Sunday, tuna conserva is served on a sandwich with roasted peppers, manchego cheese, aioli and hard boiled eggs. Photo by Melissa Marcarelli. Serves 4-5 Ingredients 2-½ pounds yellowfin/ahi tuna (grade 2+) 2 ounces extra virgin olive oil Peel of 1 lemon 3 garlic cloves, crushed 1 small bundle thyme or Cuban oregano Instructions Set sous vide circulator and water bath to 153° and warm the water up while prepping the tuna. With clean hands, roll the top of the vacuum bag back approximately 4 inches in order to avoid contaminating the sealing portion of the bag. Portion the tuna into 4 to 5 evenly sliced medallions with a thickness of around 1-½ inches. Place tuna in the bag with about a finger’s space between pieces. Pour in olive oil, spread lemon peel and garlic evenly in the bag and place thyme right in the middle. Unroll the top of the bag and vacuum seal. "Depending on sealer" it’s a good idea to assist the process by pushing some of the rogue air pockets out from the bottom of the bag while it’s vacuuming. Drop sealed bag of tuna into water bath, making sure it’s totally submerged. Cook for approximately 50 minutes so the tuna is barely cooked all the way through. This allows for a super tender and flaky texture while still maintaining its moisture. Once cooked, cool the whole bag in an ice water bath. Store bag in refrigerator for up to two weeks. To use some of the tuna immediately, transfer the remainder into a glass jar, cover with olive oil and tightly close lid. Store back in refrigerator.

Downtown Jacksonville Sip & Stroll on Jacksonville's Southbank Riverwalk. Photo by Toni Smailigic. According to a recent study by Pew Research, 23% of adults under 30 don’t know a single one of their neighbors. If you’re looking for a way to inspire community connections and meet your neighbors, maybe it’s time to throw a block party. An outdoor public party can be a fun opportunity to create a sense of belonging and shared goals among residents. These gatherings help develop relationships among strangers while socializing and sharing food, often accompanied by live music. If you want to connect with your community at large in Jacksonville or St. Augustine, there are a number of events held throughout the year that foster a sense of local identity and bring people together. These block parties, like Amplified Avondale, are open to the public, whether you live in or are visiting the neighborhood. “Music in Avondale started about three years ago when the Avondale Merchant Board was looking for a way to bring more people to the shops,” says Ron Rothberg, owner of Art Bikes Avondale. “The board asked me to help and that’s when we created Amplified Avondale on St. Johns Ave. We were able to attract the support of Community First Credit Union, our presenting sponsor for the last two years. Our mission is simple; we are all volunteers who want to build community. We do that every month with music and art.” Fortunately, these outdoor public gatherings also feature plenty of good food, a key to a block party’s success. If you’re ready to get to know more neighbors in the community, add these free-to-attend block parties to your calendar. Amplified Avondale presented by Community First Credit Union of Florida Last Friday of the month along St. Johns Ave. in the Historic Avondale business district, with live music, art and food. Downtown Jacksonville Sip & Stroll Presented by PNC Bank Third Thursday of the month on the Southbank Riverwalk from Friendship Fountain to Chart House, featuring live music, food trucks and carts, bars and a picnic area. Resumes September 18. West King Wednesday Third Wednesday of the month on West King St., a collaboration of community, culture and small businesses of West Augustine featuring food, music and vendors. Uptown Friday Night Quarterly event on San Marco Ave. in St. Augustine held the last Friday in April, July, October and January with food, drink, shopping, live music and pop-up vendors. First Wednesday Art Walk Monthly since 2003, held in downtown Jacksonville’s Northbank core in and around James Weldon Johnson Park, with works by local artists, live music, food trucks and biergarten. PorchFest Annual event in Klutho Park and on porches in Historic Springfield, this neighborhood festival features live music, food trucks, artists and vendors.

Light and flavorful, this salad is a great addition to a Sunday brunch or luncheon. photo by Maria Conover. Makes 4-8 servings Ingredients 2 pounds unpeeled, large raw Mayport shrimp (26/30 count) 4 quarts court bouillon or water, for poaching 6 ounces baby arugula For the vinaigrette Zest of 4 lemons (yellow only) 8 ripe kumquats, sliced in 1/8-inch-thick rounds, seeds removed 1/4 cup lemon juice 1/2 cup fruity extra-virgin olive oil 1/4 cup shallots, 1/8-inch dice 1/4 cup chives, cut to 1/8-inch 1/2 cup cucumber, 1/4-inch dice 1/4 cup horseradish, grated 1 tablespoon kosher salt 1 teaspoon sugar 2 teaspoons freshly ground black pepper Instructions Fill medium bowl with ice water; set aside. Bring court bouillon to boil. Add shrimp; reduce heat to low, cover and poach just until shells are pink and shrimp are opaque in center, 3 to 4 minutes. Using a slotted spoon, transfer shrimp to bowl with ice water. Drain, peel and devein shrimp. Use a microplane to zest lemons and avoid the white pith. Combine all ingredients for vinaigrette in a nonreactive bowl. Mix gently to distribute ingredients evenly. Let rest for 30 minutes to allow flavors to marry and develop. Combine shrimp and vinaigrette in large nonreactive bowl and mix gently to coat shrimp with vinaigrette. Divide baby arugula evenly and place in the center of 4 wide, shallow bowls. Place ¼ of dressed shrimp on top of baby arugula in each bowl. Spoon remaining vinaigrette over shrimp and arugula. Serves 4 as a main course or 8 as a starter.

This will become a go-to side dish in your house. It’s full of protein, nutrients and flavor - plus it keeps well in the refrigerator. Photo by Amy Robb. Serves 6 Ingredients 3 cups cooked quinoa, chilled* 6 cups fresh curly parsley, stems removed and finely chopped 1 cup fresh mint, chopped 2-3 tomatoes, diced 2 medium cucumbers, diced 3/4 cup spring onions, minced (white part only) 2/3 cup olive oil 1/2-2/3 cup lemon juice (depending on taste preference) 3 tablespoons Mediterranean spiced sea salt (or salt and pepper to taste) Instructions Mix all ingredients together and taste. Adjust the lemon juice and salt amounts according to taste. *1 cup uncooked quinoa equals 3 cups cooked.

Finding seasonal produce from local farms is one attraction of farmers' markets. Photos by Michelle Calloway. These days, it seems like you can get almost anything from Amazon or the chain stores that anchor the majority of Northeast Florida’s shopping centers. Yet, despite the convenience of online shopping and proliferation of national chains, over the past 20 years, the number of farmers’ markets in the U.S. Department of Agriculture’s Farmers’ Market Directory has steadily risen, from just over 2,400 in 1996 to more than 8,700 in 2022,according to the Farmers Market Coalition (FMC). Over 150,000 farmers, ranchers andagricultural entrepreneurs currently participate in these markets nationwide, with direct-to-consumersales of roughly $1 billion a year. Which may leave one to wonder: what is it about farmers’ markets that continues to set them apart from their competition in this age of one-click, impersonal shopping? One visit to a farmers’ market will reveal that it is so much more than just a place to pick up fresh, seasonal produce and artisan food. Not only do markets help bridge the gap between rural and urban communities, but they also offer a plethora of benefits to the farmers and food entrepreneurs who take part in them, the customers who shop at them and the neighborhoods that host them. These benefits include, but are not limited to, the preservation of farmland, increased access to fresh and nutritious food and local economic growth. What may surprise those who frequent their local farmers’ markets is the extent to which they can also serve as small business incubators and springboards for other opportunities. According to the FMC, farmers’ markets provide a much-needed low-barrier marketplace entry point for new farmers, ranchers and food artisans. A place where they can start small and try out new products. There are dozens of vendors who have found success at – and beyond – the region’s farmers’ markets. These vendors are as varied as the markets themselves, ranging from startups to award-winning businesses that sometimes have expanded into the retail, wholesale and hospitality realms, primarily via e-commerce and brick and mortar locations. Even if they have grown bigger, they all have one thing in common that keeps them coming back to market week after week – a deep appreciation for the opportunities and community support that farmers’ markets have provided them along the way. “Farmers’ markets were crucial to our retail business; they helped us refine our product line, and better understand what consumers are looking for,” said Scott Meyer, founder of Congaree and Penn Farm & Mills. “[They] are a great place for consumers to have a one-on-one dialogue with farmers and entrepreneurs, and a great place for us to get to speak directly with the customer. You make friends and you get ideas from one another. It is truly a community.” THE START-UP At the start-up end of the vendor spectrum is The Lentil House , which Sharlay Smith launched in the fall of 2017. Smith initially decided to participate in farmers’ markets because they seemed like an affordable way for her to introduce her product and sell it directly to the consumer, with whom she was hoping to connect. So far, this strategy seems to be paying off. “Participating in a farmers’ market has helped my business grow through word of mouth from the neighbors in the community discovering my gourmet snacks there,” Smith said. “The exposure has been great, because people are now looking for The Lentil House in order to get their hands on some fried lentils.” As a result, Smith is planning to participate in other local farmers’ markets. FROM STANDS TO STORES The team behind 1748 Bakehouse has also been selling their sweet and savory baked goods and spreads at area farmers’ markets for several years, and now operate a brick and mortar bakery and restaurant in Springfield. “For us, farmers’ market were the best way to develop and get our products direct to consumers andcreate a following,” said Allison Vaughan, owner of 1748 Bakehouse. “They’ve been a fantastic incubator, of sorts. Markets connect farmers and artisan producers with customers in a way shops often don’t. There is something powerful about seeing who grew your food.” Vaughan also noted that she continues to sell their products at RAM even after opening her cafe. “We have a loyal customer base that we love serving there, and it’s a great way to get our products in front of people who might not make the trip to a brick and mortar shop.” In the long run, the economic benefits that farmers’ markets can provide often extend well beyond just the vendors who participate in them. As Elizabeth Grebe, former market manager at RAM can attest, farmers’ markets can also serve as business incubators for neighboring market businesses. “Having another event in town, something weekly to attend is cool, but it’s much more important than that,”she said. “RAM is an incubator for the farmers and the artists who sell here. It’s an economic-driver for the neighborhood. We hear that a lot from other businesses that they have customers who just came from RAM. It’s a place for everyone to enjoy and come together as a community.” And, this trend does not appear to be unique to RAM and downtown Jacksonville. For example, a 2010 study of the Easton Farmers’ Market in Pennsylvania found that 70% of farmers’ market customers are also shopping at downtown businesses, spending up to an extra $26,000 each week,according to the FMC. Here's a challenge to the residents of Northeast Florida, which could help plant the seeds for the region’s next wave of farmers’ market success. Take $5 a week and spend it locally. If two thousand consumers diverted $5 from their current non-local weekly spending, we’d be pumping $10,000 [per week] into the local economy.

Keep an eye out for loquats on neighborhood trees in late winter and early spring. Illustration by Jenna Alexander. San Marco is one of Jacksonville’s older urban neighborhoods and has a grocery store, dozens of restaurants and six — SIX! — ice cream shops. That is my home neighborhood, and yet my favorite spot to grab a snack is the mulberry tree on Hendricks Avenue. Urban foraging, the act of gathering food for free, is cool. Mulberries, loquats, figs and blackberries are the most common kinds of fruit in my neighborhood, and I have some delicious recipes for dandelion leaves and dollar weed. Obviously, I don’t take from other people’s yards, but sometimes, if I see a neglected tree, a conversation can lead to a “fruitful” partnership. Or I’ve found kindred-spirit neighbors; fruit can feed the soul as well as the body. Depending on the season, I might find elderberry and persimmon as well — they were part of this year’s City of Jacksonville Greenscape January tree giveaway. You can add to the richness of the city by participating in this annual event and planting yours on the street to share. There are many places to learn more about what you might see locally or to find your own snack spot. At the University of North Florida (UNF), students vie for the figs that ripen in summer, and the Potager Garden, located near the café, is affectionately known as the “snack trail” as visitors are encouraged to sample the seasonal crops. The UNF Botanical Garden offers monthly tours and its webpage lists plant locations. If you are in Springfield, you can join the Overalls Farm UPick community or support their efforts to bring more urban farms to more neighborhoods — like foraging, but sanctioned. On the Northside, at Eartha’s Farm & Market and the Clara White Mission, check out (but don’t harvest!) the 300 plants obtained through an urban agriculture grant and a donation from the Good Shepherd Church in Riverside. You’ll find blueberries, blackberries, grapes, apples, figs, persimmons, nectarines, plums, peaches and citrus. Their farmers’ market is on Saturdays and you will often find a selection from the nearby garden beds. Plants were purchased from another Northside treasure, Eat Your Yard Jax, a nonprofit edible and medicinal plant nursery and educational center open to the public. Northeast Florida is fertile ground for foragers, and they’re always looking for new spots. If you want to contribute to the foraging community, log your best snack spots on the Falling Fruit app to share them with others. Happy snacking!

Vegan options can be used as substitutes for many animal-based ingredients. More and more people are interested in plant-based and vegan diets for environmental, health,animal welfare or religious reasons. Many newcomers, however, are often intimidated by the thought of making the switch, wondering how they will get protein or whether baking is even a possibility. In reality, there are a plethora of healthy vegan options that allow for substitutions of many animal-based ingredients. To get you started, here are some foods to add to a vegan or vegetarian diet that provide easy and tasty substitutions for ingredients commonly found at almost any grocery store. ********** Flax Seeds High in omega-3, great for digestion and healthy skin. Uses : Replace eggs in baked goods or pancakes or as a binder in veggie burgers. Substitute one tablespoon ground flax seed plus three tablespoons of water for one egg. Chia Seeds Great source of protein and fiber, these seeds have more calcium than milk and more iron than spinach. Uses : The serving size is about two tablespoons. Great addition to oatmeal or smoothies. Also use to make Chia Pudding. As a binder, it can be used as an egg substitute or the base for a pudding-type dessert. Nutritional Yeast A byproduct of molasses, nutritional yeast is packed with B vitamins. Animal products are the main source of B vitamins, and since our bodies don’t store this vitamin, it is important to eat. Uses : Nutty and cheesy in flavor, these flakes can be sprinkled and incorporated into soups, smashed potatoes, veggie burgers and popcorn. Jackfruit A large fruit grown in tropical locales, jackfruit is best purchased pre-processed, as the fruit can be up to 120 pounds each. You can find jackfruit at most health food stores. Uses : Like pulled pork in texture, it is great as a meat substitute in tacos, stews and sloppy joes. Tempeh Made from legumes that have been fermented and formed into a firm patty. Because it’s fermented, tempeh is rich in probiotics. While often made with soybeans, there are also options for soy-free tempeh. Gainesville’s The Tempeh Shop and Arto Moro Tempeh are local companies making tempeh out of different beans, including black-eyed peas, adzuki beans and black beans. Uses : Great as a meat substitute, tempeh takes on the flavors of marinades extremely well. Legumes Beans are a must for any plant-based diet since they pack a nutritional punch. When paired with rice, they create a complete protein. Uses : Legumes represent the main source of protein in many countries around the world. Use in place of meat in soups, stews and burgers or meatloaf. Avocados Full of heart-healthy monounsaturated fat and omega-3s, rich in potassium and fiber as well as Vitamins C, E and K. They’re great for your skin, hair and nails. Uses : Add to salads or smoothies. Great as a replacement for butter on toast or mayonnaise on sandwiches. Try it in avocado chocolate mousse, as a replacement for heavy cream. Coconut Oil Contains fats that increase the good HDL cholesterol in your body. It is also easier to digest than other fats. Uses : Replacement for animal fats or butter and is great for high heat cooking. Oat Milk Like traditional oatmeal, this non-dairy milk substitute can help keep cholesterol levels in check. And like cows’ milk, oat milk offers calcium. Uses : Replacement for dairy milk when baking or as a complement to a bowl of cereal, a smoothie or a cup of coffee. Nuts and nut butters Good source of protein and fiber; helps to lower blood LDL cholesterol. Uses : A great non-dairy milk alternative; nuts and nut butters can provide the fat for baked goods. Add to smoothies or use as a thickener in a sauce. Eaten in small quantities, mixed nuts – cashews,almonds, pistachios, etc. – make a great snack.

Serve as an appetizer or over rice as an entree. Photo by Wesley Parsons. Serves 6-8 Ingredients 1 pound okra 1/2 teaspoon crushed cumin seeds 2 pinches asafoetida 1/4 teaspoon kosher salt 1 teaspoon turmeric 5 tablespoons ground salted pistachios (almost powder) 1 teaspoon mango powder 1/2 teaspoon red chili powder 1 teaspoon coriander powder 1 teaspoon garam masala 3 teaspoons freshly ground ginger root 1/4 to 1 teaspoon green chili finely chopped, seeds removed (optional) 4 tablespoons sunflower oil 2 to 3 tablespoons water Instructions Wash and dry the okra. Remove ends and make a small vertical cut, being careful not to cut all the way through. Mix all the dry ingredients, add the ground ginger and chopped green chili (if using). Mix well. Gently open the okra and fill with spice mixture. Add sunflower oil to a pan over medium heat. Place the okra in the pan and cook for 2 minutes. Stir okra gently to prevent from burning. Add water, cover and cook about 7 to 8 minutes. Remove from heat and serve.

This hearty dish is sure to keep you going from lunch until dinner! Photo by Amy Robb. Serves 4 Ingredients 2 tablespoons olive oil 2 cloves garlic, minced 1 small onion, chopped 1 medium eggplant, cut into large cubes 3 medium carrots, cut into rounds 3 medium red potatoes, cut into 3/4-inch cubes 1 tablespoon basil, chopped 1 tablespoon oregano, chopped Salt and pepper to taste Splash apple cider vinegar Instructions Heat oil in large frying pan. Add garlic and onions and saute five minutes. Add eggplant, carrots and potatoes and cook, stirring occasionally to keep from sticking, for 10 to 15 minutes. Add basil, oregano, salt, pepper and splash apple cider vinegar and cook covered, another 10 minutes, stirring occasionally, until potatoes are cooked through.

A growing relationship in St. Johns County Tractor at Ben Wells Farm in St. Johns County. Photo by Amy Robb. St. Johns County has a rich history of agriculture thanks in part to the vision of Henry Flagler and Thomas Hastings. As Flagler was building the Ponce de Leon Hotel in St. Augustine in the 1880s, he knew that providing food for his patrons would be an essential component of a successful operation. That is where his cousin, Hastings, came into the picture. He was known in the family for having a green thumb and came to Florida to start Prairie Gardens, approximately 1,600 acres of fruits and vegetables, for Flagler’s enterprise. This garden attracted other farmers and grew into the town of Hastings. After successfully growing onions, strawberries and other crops, local farmers heard through the grapevine that Irish potatoes were a high-value crop, and the winter climate of Florida could be ideal for potato production. That proved to be the case, then and now. As an agricultural county, St. Johns has great diversity in its crop production for both financial and best practices reasons. While potatoes are still grown for chip and table stock uses (Hastings is known as the Potato Capital of Florida), the county’s farmers have expanded their crop profiles to include other plant families. In addition to potatoes, local farmers rotate their crops with legumes and grasses in other seasons. Crop rotation reduces the need for pest management because bugs, bacteria and other pests tend to attack plants in the same family. Farms in St. Johns County extend beyond Hastings, into Elkton and parts of St. Augustine as well. Local growers produce cabbage, corn, snap beans, cauliflower, broccoli, lettuce, bok choy, peppers, cut flowers, sod, citrus, hay, honey and more. Some of these crops stay in the county, while others travel across the country, and farms actively produce something valuable every month of the year. For long-term survival, local consumers can help support our agricultural community by being aware of what is seasonally available and where to buy it. As a fellow resident, you can help in other ways too. Stay involved with your county government to be aware of projects or policies that could affect your agricultural neighbors. Your voice has an impact. I regularly join the farming community to talk to our county leaders about ways to support local agriculture. In a very thoughtful and productive chat with the St. Johns County Board of County Commissioners in 2024, we discussed the lack of an advisory committee specific to the voice of our farmers. We have committees for tourism, libraries, recreation and more. Why not agriculture? I was fortunate to be tasked by the SJC BOCC with creating this new advisory committee and helping the county ensure that our diverse commodities and crops are fairly represented. We are in the process of presenting a formal request and initiating the appointment process this summer. Stay tuned! I firmly believe it is critical for our residents to show support for agriculture. St. Johns County is growing at a rapid speed and is projected to expand to over 493,900 people within a decade, according to a 2024 report by the University of Florida Bureau of Economic and Business Research. We all feel the impacts of growth and development, but as more people move to our beautiful coastal community, that means more food to provide for our restaurants, schools, grocery stores and markets. How will we continue to support the slow food movement and keep our produce fresh and affordable if we push our farmers out? There is nothing wrong with buying artichokes from California or peaches from Georgia, and it is truly a fun experience to enjoy produce from other states. But if we lose our own agricultural presence, our food will be more expensive and have a shorter shelf life due to a longer commute. Right now, we can take pride in saying our growers supply the potatoes for chips at the grocery stores. Our friends are selling honey and homemade bread at the farmers’ markets and our local farmers cultivate green beans for our Thanksgiving meals. There is so much local agriculture to appreciate. Stay involved. Stay in the loop. The team in the Office of Intergovernmental Affairs is proactively looking for ways to support St. Johns County farmers. Our objective is to grow our relationship with the agricultural community to gather a bountiful harvest of communication and proactive strategies. ********** EVELYN ‘PRISSY’ FLETCHER Prissy is a lecturer at the University of Florida / IFAS College of Agricultural and Life Sciences where she teaches soil science courses for undergraduate students. She is also an agricultural policy analyst for St. Johns County where she creates policies and practices that encourages and financially supports local food systems from the farm to the table. As a native Floridian, Prissy grew up in a rural, agricultural area, and continues to educate and advocate for Florida farmers in the classroom and in the community.

These baked treats capture the essence of summertime picnics. Photo by Tanner Boyles. Makes 12 muffins Ingredients For the streusel ¼ cup granulated sugar ¼ cup brown sugar 1 teaspoon ground cardamom ½ teaspoon ground ginger 6 tablespoons unsalted butter, melted ¾ cup all-purpose flour   For the muffins 1-½ cups flour ¾ teaspoon salt ½ teaspoon baking soda ¼ cup sugar ¾ cup light brown sugar ½ teaspoon cardamom 2 eggs, well beaten ½ cup oil or melted butter ½ teaspoon vanilla 1-½ cups chopped peaches   Instructions To make streusel : In a medium bowl, add sugars, cardamom and ginger. Stir until well combined. Add the melted butter and stir until well combined. Add the flour and stir until well combined. Set streusel aside.   To make muffins : Preheat oven to 35 0° . Lightly grease muffin tins or use paper cups.   In a large mixing bowl, combine flour, salt, baking soda, sugars and cardamom. Make a well in the center and add eggs, oil or butter and vanilla. Stir just until dry ingredients are moistened. Stir in peaches. Fill muffin tins about ½ full. Divide streusel topping between the muffins. Bake for 25-30 minutes until toothpick comes out clean.