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From running kitchens to making policy, crafting baked goods to growing food, it's with great pride that we celebrate our region's movers and shakers. Pastry Chef Rebecca Reed creates desserts at b. the bakery in Jacksonville. Photo by Ian Bunch. Women play a vital role in building and sustaining our local food community in Northeast Florida. From running kitchens to making policy, crafting baked goods to growing food, it's with great pride that we celebrate the movers and shakers from Amelia Island to Jacksonville, St. Augustine to Flagler Beach. We have compiled the following list as a way of bringing recognition to the women who are changing the way we think about food and drink in our region, but by no means is this list complete. If there's someone we've missed, please drop us a line ( lauren@edibleneflorida.com ) and provide their name and a bit of information about what they are doing. Make sure to also thank the following women for their efforts to strengthen our region's entire food system by supporting their programs and businesses. CHEFS Genie McNally – Chef-Co-owner, The Floridian, Bea's Fine Food Hope Dempsey – Chef, D'Vine Cuisine Catering Calli Marie – Chef and Owner, BREW Five Points Maria Delia La Mota Guerra  – Chef-Co-owner, Chancho King Erin D'Antoni – Chef, Foo Dog Curry Traders Celestia Mobley – Chef-owner, Celestia's Coastal Cuisine DeeAnn Hobbs – Executive Chef, Renaissance Marriott Natasha Olivera – Director of Culinary at Viva Hospitality Jessica Green – Sous Chef, The Reef Restaurant Constance Andrea Kingsmore – Chef de Cuisine, Asado Life Restaurant Vernetta Stewart – Executive Chef-Owner, The Palate Saji George – Owner, Mesa Restaurant Sarah Harper – Pastry Chef, Orsay Sabrina Clark-Dunn – Sous Chef, Bellwether Ellie Schultze – Chef, Kitchen in the Office Andrea Bryant-Smith – Executive Chef/Co-owner, Farmery Bakery & Bodega LaTasha Kaiser – Co-owner, KraVegan Amanda Wilson – Executive Chef, Lakeview Health Addition Treatment and Recovery Center RESTAURANT OWNERS & MANAGERS Lorna MacDonald – Co-owner, Raintree Restaurant Rebecca Garcia-Gonzalez – Owner/Founder, 1928 Cuban Bistro Julie Stopelli – Owner, DOS Coffee & Wine Jenn Ashton – Owner, Juniper Market Meredith Corey-Disch – Owner, Community Loaves Liz Earnest – Co-owner, Chef's Garden, Cummer Cafe Jennifer Earnest – Co-owner, Chef's Garden, Cummer Cafe Nathalie Wu – Owner, Wicked Bao Sara Frasca – Owner, Trasca & Co Eatery Kiley Efron – Co-owner, Taverna Restaurant Sarah Marie Johnston – Co-owner, Prati Italia, Town Hall, Electric Dough Pizza Co. Barbara Bredehoeft – Owner, b the bakery Chantal Biergen – Owner, Belgium Barista Deborah Emmett Nicol – Co-owner, TacoLu Michelle Culhane-Kearney – Co-owner, Culhane’s Irish Pub Lynda Culhane – Co-owner, Culhane’s Irish Pub Mary Jane Culhane – Co-owner, Culhane’s Irish Pub Aine Culhane McClung – Co-owner, Culhane’s Irish Pub Lisa Asker – Owner, Jerry's Sports Grille Theresa Poynter – Owner, Karibo Cafe Erica Thompson – Co-owner, Osprey Tacos Renee Spadaro – Co-owner, Crave Food Elizabeth Simms – Co-owner, Late Risers Bar & Grille Grace Ellen Forgette – Co-owner, SubCultured Subs Misty Lake – Co-owner, Sunday Whitney Hobbs – Co-owner, Boat Drinks Bar Latunda Miller – Owner, Miller's Soulfood Haley Kirk – Co-owner, Vessel Sandwich Co. Nancy Ruth Barber – Owner-Manager, Breezy Coffee Shop Wine Bar Amy Sears – Owner, Vitality Bowls Jax Amy Tarmey – Co-owner, Buena Onda Cafe Wendy Huyen – Owner, Paris Bánh Mì Daisha Jones – Owner, Funnel Cake Queen Florence Bermudes – Owner, Say So Sweets Courtney Sherman – Co-owner, Donato's Pizza Danielle Johnson – General Manager, Orsay Aisha Nieves – Manager, Orsay Madeline Hamrick – Foh Manager, Bellwether Sherry Ohl – Manager, Bellwether Brandye Mackey – Co-owner, Mackey’s Munchies Nicole Prieto – Co-owner, Josephine Terri Gamble – Owner, The Blue Hen Cafe Trish McLemore – Co-Owner, The Ice Plant Shandon Lucianna – Owner, 1 Foxy Lady Christie Carrera – Co-Owner, Asado Life Morgan Fose – Co-Owner, Darlene's Mari McKenna  – Co-Owner, West Egg Lauren Woinski  – Co-Owner, Lotus Noodle Bar Julie Cohen  – Co-Owner, Brine Kelly Pickard – Maitrê d’, Brine FARMERS Dora Baker – Owner, Maggie's Herbs Tracey Westbrook – Owner, Atlantic Beach Urban Farm Kristin Lapinski – Co-owner, Down to Earth Farm Katie Versaggi – Farmer, Bee Hill Farm Amy Van Scoik – Co-owner, Frog Song Organics Caria Hawkins – Executive Director, Abundant Harvests Jen Barnes – Farmer, Barnes Family Farm Amanda Wesley – Farmer, Wesley Wells Farm Tina Harden – Co-owner, Somer's Garden Jolinda Kohl – Co-owner, Somer's Garden Lindsay Meyer – Co-owner, Congaree & Penn Farm Kimberly Bryan Ruessler – Farmer, Lola Farms Jordan Versaggi – Farmer, Bee Hill Blooms Toni Carter – Owner-Farmer, Cartwheel Ranch Mika Harrison – Owner, beekeeper, farmer and herbalist, The Herban Life Ashantae Green – Farmer, Green Legacy Farm Melissa Muller – Co-Owner, Swallowtail Farm BAKERS & BAKERIES Meredith Corey-Disch – Owner/Baker, Community Loaves Allison Vaughan – Owner/Baker, 1748 Bakehouse Katie Riehm – Owner/Baker, Sweet Theory Baking Co. Christina Longo – Owner, Stella Dolci Desserts Sherry Stoppelbein – Hot Shot Bakery Pilar Langthon – PilArt Cakes Michelle McInnis – Owner/Baker, Sweet Spot and Urban Lounge Lela Pate – Owner, Luli's Cupcakes Nana Hammond – Owner, Jax Bread Co. Natasha Burton – Owner, Mixed Fillings Pie Tamera Rae Morgan – Owner, Low Five Bakes Mackenzie Frangie – Owner, Spoonful Bakery Kelly Crawford – Baker, Bell's Baked Stuff Brooke Sams – Co-owner, The Mini Bar Christy Lerin – Owner, Living Bread Co. Harshika Patel – Owner, Cozy Tea Charlotte Burch – Owner, Cupcake 50 Lara Lombardo – Owner, Seagull Bakery Asia McKnight – Cake Decorator/Baker/Owner, Frutastic Creations and Bakery Shar Caballero – Co-owner, Sweet Cravings by Shar Sonya Adams – Owner, Sonyas 2 Sweet for Words Rona Jakositz – Head Baker, The Urban Bean Coffeehouse Cafe Kelly Weaver – Head Baker, Spring Park Coffee Emma Sterzinger – Baker/Owner, Songbird Pies Brooke Wiisanen - Baker, Community Loaves Verousce McKibbin – Pastry Chef, Omni Amelia Island Heidi Kabath – Pastry Chef, The Ritz-Carlton Veronica Anderson – Co-founder, Arble Baking Co. Bailey Rowland – Co-Owner, Crème de la Cocoa Christine Apthorp – Owner, Alms & Fare Arlene Fores – Owner, Parfait Pastry Shop Anita Hyde  – Owner, Pie Heaven Bakery Café Linda Holfinger  – Chef de Cuisine/Manager, Pie Heaven Bakery Café FOOD ARTISANS & SPECIALTY SHOPS Punita Patel – Owner, Backyard Buffalo Dana Stallings – Owner, Kilwins Jennifer Harvey – Owner, Grater Goods Colleen Messner – Owner, Spice and Tea Exchange Hillary MacDonald – Co-owner, Fresh Jax Crystal Israel – Owner, Little Black Box Jams and Jellies Bryanne Hamilton – Co-owner, Southern Horticulture Jean Dowdy – Co-owner, Southern Horticulture Julieta Aguirre – Co-owner, GuanaBana Ice Pops Ashlee Ham McCormick – Co-owner, Backyard Pops Charlotte Tzabari – Co-owner, Olive My Pickle Teena Laquin – Owner, Sundance Fresh Market Treena Moreno – Owner, Mayan Summer Foods Yvette Musgrove – Owner, My Pepper Jelly and YUM-a Southern Market Jess Diebel – Co-owner, Makenu Chocolate Milouda Cline – Co-owner, Cline's Custom Meats Sarah McElrea – Owner, Summa Salts Meghan Barbera – Owner, Seeductive Foods Veronica Joy – Owner, Tex-Jax Foods Lisa Kiral – Culinary division director, Rethreaded Kate Alfieri – Co-owner, Cookiebird Ice Cream Bar FOOD TRUCKS Ashley Amin – Chef, Fusion Food Truck Amanda Barry Asker – Co-owner, Funkadelic Food Shack Tera Waugerman – Co-owner, Wauga Wauga Food Truck Vanessa Kasal – Co-owner, Big City BBQ Natalia Lorencz – Owner, Mama's Food truck Laura Zuckerberg – Owner, Island Girl Seafood food truck Maritza Lathion – Co-owner, Latin Soul Grille food truck Lakita Spann – Co-owner, Mr Potato Spread food truck Eunice Coughlin – Co-owner, Cafe Ybor Food Truck Erin Zrikem – Co-owner, Ez Eatz by Yaya food truck Stephanie Goldsberry – Co-owner, Hapa Li food truck Heloisa Oliviera – Co-owner, Delish Kebabs food trucks and restaurant Karen Rojas – Co-owner, Josies Latin Fusion Food Truck Kellie Rice – Co-owner, Mother Truckin Pizza food truck Lisa ORourke – Co-owner, Roccos Pizza Heather Bracy – Co-owner, A Flying Sausage food truck Amy Rhoden – Co-owner, The Tot Spot food truck Bonnie Abernathy – Co-owner, Nitrogen Creamery Nipa Premsuk – Co-owner, The Hungry Owl Food truck Maria Rueda-Flores – Co-owner, Alma Food Truck Jen Ochoa – Owner, Daddy-O’s Portable Patio food truck Amy Geske – Co-owner, The Smoked Meat Militia Kristi Hopfer – Co-owner, Twisted Okie Amber Boudreaux – Co-owner, Roux Food Truck Aimee Freedman – Co-owner, Frio Gourmet Pops Christine Thorenson – Co-owner, The Stuffed Potato Truck / About Time Creamery Kerry McClure – Owner, Rad Ringo's Mini Donuts Lisa Wheeler – Owner, Le Petit Cheri Cupcakery Janete Carvalho Nunes – Owner, Brazilicious Food Truck Nita Millbrook – Co-owner, FAE’s BBQ Food Truck Dawn McDonald-Watkins – Co-owner, YAMO, Beachside Caffe by YAMO Morgan Fose, Owner, Bacon & Bubbles food truck DRINK Gabby Saul – Bartender/Co-Owner, Rue Saint-Marc Jessie Lane – Bartender, Boat Drinks Bar Whitney Hobbs – Co-owner, Boat Drinks Samantha Morgan – Co-owner, Vagabond Coffee Co. Ashley Demonte Howard – Mayport Garden Club Emily Everson – Bartender, Restaurant Orsay Erin Gibson – Owner/Bartender, Root Down Samantha Jo Bush – Bartender, Dos Gatos Audrey Ancelin – Owner, Regard Libations Kara Scremin – Co-owner, Engine 15 Brewing Andrea Conover – Owner, Azalea City Brewing Company Jessica Stern Harrison – Owner, Carrera Wine Cellar Valerie Kelley – Co-Owner, Brass Tacks Coffee and Spring Park Coffee Stacey Flores  – Owner, Fishweir Brewing Company CATERING, COMMISSARY & HOME DELIVERY Dana Stallings – Owner, Jax Kitchen Hope Dempsey – Chef/Owner, D'Vine Cuisine Jasmin Wooden – Owner, Blue Sage Cuisine Tasha Peters – Co-Owner, By Design Catering and BDC Meals Deanna Park – Founder, Magnolia & Thyme Culinary Concepts, Dir. of Innovation, Fresh Food Group Kathy Godwin – Owner, Kathy's Table Karen Fritts – Owner, Riverfront Cafe and Catering Chriss Brown – The Empowered Kitchen, Catering by Chriss and Beaver Street Commissary Florence Haridan – Owner, Conscious Kitchen Forrest Masters – Owner, The Sprout Kitchen Mimi Lan – Owner, The Taste Curator Synaca Stevens – Chef-Owner, Homegrown Catering & Events Bri Murray – Chef-Owner, Culinary Experiences Intan Agan – Chef-Owner, Intan's Kitchen & Bakery Kelly Baxley – Chef-Owner, Kelly's Kucina Kathleen Catherall Osteen – Chef-Owner, The Goods Janelle Luce – St. Augustine Amp Culinary Team TEACHING KITCHENS & NUTRITION Dawn Hutchins – Owner, Florida Coastal Cooking and Wellness Brooke Brennan – Owner, B.B. Wellness Katie Sims – Nutritionist WRITERS, FOOD ADVOCATES & ORGANIZERS Heather Schatz – Writer, Edible Northeast Florida Ju'Coby Pittman – CEO, President of the Clara White Mission Katie Delaney – Fresh Access Bucks Program Manager, Feeding Florida Leslie Kaplan – Food Activist Evelyn "Prissy" Fletcher – St. Johns County Bonnie C. Wells – DPM Commercial Agriculture II, St. Johns County Genora Crain-Orth – River City Chicks Jennifer Wolfe – Women Writing for a Change Erin Thursby – Food Writer/Editor Julie Watkins – Executive Director, The Girls Gone Green Brittny Lowrey – Food Blogger, Jacksonville Restaurant Reviews Grace Stoyshich – Brand Manager, Jacksonville Restaurant Reviews, Restaurant marketer Lisa Watterson – Brand Manager, Jacksonville Restaurant Reviews Belinda Hulin – Writer, Cookbook Author Kelly Johnson – Wings, Worms and Wonder Brentley Stead – Writer Jen Hand – Writer Jessica Ward – Writer Siddie Friar – Writer, food advocate Ashantae Green – Supervisor, Duval County Soil and Water Conservation Board District, Group 4 Meghan Fiveash – Fresh Access Bucks Outreach Coordinator, Feeding Florida Tiffany Bess – Owner, Apple Rabbit Compost, Sustainable Food Advocate Hannah Werthman – Co-owner, Snaxsonville Food Blog Christina Longo – Writer Meghan Niemczyk – Chef Advisor, UNF Meals on Wings program; Associate Director, UNF Center for Nutrition & Food Security Rachel McCandless – Registered Dietitian, Feeding Northeast Florida Caron Streibich – Writer SPECIALTY BUSINESSES Andrea Jones-Downs – Co-founder/CEO, The Tasting Tours JoAnna Engel – Co-founder/CFO, The Tasting Tours Tory Eulenfeld – Director, Member Services, National Golf Course Restaurant Association Leigh Cort – Founder, Women’s Food Alliance Mindy Harwood – Founder/President, CFI Marketing Sarah Scaggs– Vice-President, CFI Marketing Katie Provow – St. Augustine Amp Farmers' Market manager MJ Anderson  – Murray Hill Farmers' Market

Here's a list of local food you'll find in season throughout the year in Northeast Florida. Ever wonder why you can't find strawberries at the Farmers' Market mid-summer, while the rest of the country seems to be gobbling them down for the 4th of July? The short answer is: July in Northeast Florida is just too hot for them to grow. The same is true for lettuce, arugula, kale and many leafy greens we crave in the hottest months. Understanding our seasons and what local farms are able to grow throughout the year is a really important consideration in eating local. Knowing what will be available at farmers' markets, season by season, helps consumers plan for changes in their menus to accommodate varying harvests. Our most bountiful seasons in Northeast Florida are spring, winter and fall, but even in the summer -- when temperatures soar and crops are less abundant -- there are ample resources for those committed to eating local and willing to get adventurous in trying new things, like malabar spinach, sweet potato greens or okra (made at least a five ways). If you're looking to expand your repertoire of fresh eats, it's never a bad idea to ask your local farmer: what can I expect to see at the market next week? The answer might just surprise you. ******* MARCH - APRIL Produce Arugula, Basil, Beans, Beets, Blueberries, Bok choy, Broccoli, Broccoli raab, Brussels sprouts, Cabbage, Carrots, Cauliflower, Celery, Chard, Chives, Cilantro, Collards, Corn, Cress, Cucumbers, Daikon radishes, Dill, Endive, Escarole, Fennel, Garlic chives, Grapefruit, Green onions, Kale, Kohlrabi, Kumquats, Leeks, Loquats, Mizuna, Mulberries, Mushrooms, Mustard greens, Nasturtium flowers, Onions, Oregano, Parsley, Peas, Potatoes, Radicchio, Radishes, Rosemary, Rutabagas, Salad mix, Sorrel (red veined), Spinach, Strawberries, Swiss chard, Thyme, Turnips Seafood Amberjack, Bass, Blue Crabs, Bluegill, Catfish, Cobia, Crappie, Drum, Flounder, Lionfish, Mackerel (King and Spanish), Mullet, Pompano, Shrimp (March only), Snapper, Stone Crab, Sunfish, Triggerfish, Tuna, Wahoo MAY-JUNE Produce Basil, Beans, Beets, Blackberries, Blueberries, Bok choy, Broccoli, Broccoli raab, Cabbage, Cantaloupe, Carrots, Cauliflower, Celery, Chard, Chives, Cilantro, Collards, Corn, Cucumbers, Curry leaf, Daikon radishes, Dill, Eggplant, Kale, Lemongrass, Marjoram, Mint, Mizuna, Moringa, Mulberries, Mushrooms, Nectarines, Okinawa Spinach, Okra, Onions, Oregano, Pawpaw, Peaches, Peanuts, Peas, Peppers, Potatoes, Radishes, Rosemary, Salad mix, Shiso, Thyme, Tomatoes, Turnips, Red orach, Watermelon Seafood Black sea bass, Blueline tilefish, Flounder, Golden tilefish, Gray Triggerfish, Greater amberjack, King and Spanish mackerel, Mahi-Mahi, Pompano, Red porgy, Shallow water grouper, Shrimp (June only), Snowy grouper, Vermilion snapper, Wahoo JULY-AUGUST Produce Basil, Beans, Blackberries, Blueberries, Cantaloupe, Che (Chinese Mullberry), Chives, Corn, Cucumbers, Curry leaf, Eggplant, Feijoa (Pineapple Guava), Figs, Garlic chives, Hot peppers, Jute/Molokhia/Egyptian Spinach, Lemon grass, Luffa/Chinese okra, Marjoram, Mint, Moringa, Muscadine grapes, Nectarines, Okinawa spinach, Okra, Oregano, Pawpaw, Peaches, Peanuts, Pears, Peppers, Potatoes, Pumpkins, Rosemary, Shiso, Summer squash, Sweet potatoes, Thyme, Tomatoes, Watermelon, Zucchini Seafood Amberjack, Black Sea Bass, Bluefish, Cobia, Flounder, Grouper, Hogfish, King Mackerel, Mahi, Pompano, Red Drum, Sheepshead, Shrimp, Triggerfish, Vermilion Snapper SEPTEMBER - OCTOBER Produce Avocados, Basil, Beans, Bok choy, Callaloo, Chestnuts, Chives, Collards, Cucumbers, Daikon radishes, Eggplant, Field peas, Garlic chives, Grapefruit, Hot peppers, Japanese eggplant, Marjoram, Mint, Muscadine grapes, Mushrooms, Mustard Greens, Napa Cabbage, Nectarines, Okinawa and Malabar Spinach, Okra, Oregano, Painted Corn, Papalo, Parsley, Pears, Pecans, Peppers, Persimmons, Pomegranates, Pumpkin (Seminole), Radishes, Roselle Hibiscus, Rosemary, Shiso, Squash, Sweet potatoes, Thyme, Tomatoes, Turnips, Watermelon Seafood Groupers, Shrimp, Snook, Black sea bass, Vermilion snapper, Greater amberjack, Red porgy, Mackerel, Tilefish, Gray triggerfish, Wahoo, Sheepshead NOVEMBER - DECEMBER Produce Arugula, Beans, Beets, Bok choy, Braising mix, Broccoli, Brussels sprouts, Butternut squash, Cabbage, Carrots, Cauliflower, Chestnuts, Cilantro, Chinese spinach, Chives, Collards, Cucumbers, Endive/escarole, Fennel, Grapefruit, Green onions, Hot peppers, Kale, Kumquats, Lemons, Lettuce, Limes, Mizuna, Mushrooms, Mustard greens, Napa cabbage, Okra, Onions, Oranges, Pecans, Persimmons, Pommelos, Pumpkins, Purslane, Radicchio, Radishes, Rutabagas, Salad mix, Satsumas, Scallions, Sorrel, Spinach, Sunchokes, Sweet peppers, Sweet potatoes, Swiss chard, Tangelos, Tangerines, Turnips, Winter squash Seafood Alligator, Bass, Clams, Cobia, Drum, Grouper, Mullet, Oysters, Pompano, Snapper, Shrimp, Spanish Mackerel, Sea Trout, Spiny Lobster, Stone Crab Claws, Swordfish, Tilapia, Wahoo JANUARY - FEBRUARY Produce Arugula, Beans, Beets, Blood oranges, Bok choy, Braising mix, Broccoli, Broccoli raab, Brussels sprouts, Butternut squash, Cabbage, Calamondins, Carrots, Cauliflower, Chard, Chestnuts, Chinese spinach, Chives, Cilantro, Collards, Cress, Curry leaf, Dill, Endive, Escarole, Fennel, Grapefruits, Green onions, Kale, Kohlrabi, Kumquats, Lemons, Lettuce, Limes, Loquats, Microgreens, Mizuna, Mushrooms, Mustard Greens, Napa cabbage, Onions, Oranges, Oregano, Parsley, Pomelos, Pumpkins, Radicchio, Radishes, Rosemary, Rutabagas, Salad mix, Satsumas, Sorrel (red veined), Spinach, Sweet potatoes, Strawberries, Swiss chard, Tangelos, Tangerines, Thyme, Turnips, Winter squash Seafood Amberjack, Catfish, Cobia, Drum, Flounder, Grouper, Mahi-Mahi, Oysters, Pompano, Snapper, Striped Bass, Tuna, Wahoo ****** Information provided by Florida Department of Agriculture, Florida Fish and Wildlife Conservation Commission, South Atlantic Fishery Management Council and other sources.

Serves 4 Ingredients For the charred Florida tomato dressing 1 medium-sized Florida tomato, cored and quartered 1 teaspoon fresh garlic, chopped 1 teaspoon all-purpose seasoning blend (such as Everglades) ½ teaspoon smoked paprika ½ lemon, juiced ¼ cup olive oil ½ cup plain Greek yogurt 3 tablespoons quality vinegar (Champagne, white balsamic, etc.) 1 tablespoon fresh herbs (parsley, thyme, rosemary, etc.), chopped fine Sea salt and fresh ground pepper, to tast e For the croutons 1 tablespoon olive oil 1 teaspoon fresh garlic, chopped fine 1 teaspoon all-purpose seasoning 2 tablespoons fresh herbs (parsley, thyme, basil), chopped fine For the salad 2 heads Florida romaine lettuce, trimmed and cut in half lengthwise 4 Florida tomatoes, cored, 2 sliced and 2 diced ⅓ of a loaf of French or Cuban bread ½ cup charred Florida tomato dressing (plus more to serve on the side) Sea salt and fresh ground pepper, to taste Preparation To make charred Florida tomato salad dressing: Preheat a small, non-stick sauté pan over medium-high heat. Place the quartered tomato slices in the preheated pan dry with no oil. Cook tomatoes for about 2 minutes on each side or until a small char starts to form. It is important to not completely burn the entire tomato; only char parts of it to get good flavor. When the quartered tomato has enough charring on it, it can be removed from the heat. Add the charred tomato, garlic, seasoning blend, smoked paprika, lemon juice, yogurt, vinegar and herbs to a blender or food processor. Blend ingredients until smooth while slowly adding the olive oil. Taste dressing and adjust seasoning with sea salt and fresh ground pepper. Keep dressing refrigerated until ready to use. To make croutons: Preheat oven to 350 ° . In a medium-sized mixing bowl, add olive oil, garlic, seasoning blend and half the chopped herbs. Stir ingredients to combine. Hand-tear the partial bread loaf into bite-sized pieces and add them to the bowl. Stir ingredients to coat. Place the coated crouton pieces on a baking sheet and into the preheated oven. Cook croutons for 5 to 8 minutes or until crispy. Remove the croutons from the oven and set aside to cool. To make salad: In a small bowl, add the diced tomatoes and the other half of the herbs. Season the diced tomatoes with sea salt and fresh ground pepper to taste. Assemble salad in a large serving bowl by first adding the romaine. Next, add the sliced tomatoes, and lightly season everything with sea salt and fresh ground pepper. Add some of the charred tomato dressing to the salad, leaving extra dressing to serve on the side. Garnish the salad with the homemade croutons and diced tomato mixture. Serve cold.

This creamy corn chowder, using coconut milk, freshly shucked corn, local produce and peanut butter, packs a sweet and spicy curry kick. Warm up the season with this hearty meal in a bowl. Photo by Sarah McCartan. Serves 6-8 Ingredients 2 tablespoons coconut oil 2 cloves garlic, chopped 1 bell pepper, chopped 1 spring (green) onion, chopped 2-1/2 cups coconut milk 2 sweet potatoes, peeled and sliced 2 cups corn (5 ears) 1 cup water 1 yellow squash, sliced 1 tomato, chopped 3/4 cup mild yellow Thai coconut curry flakes 1 tablespoon pepper 1 teaspoon salt 1 teaspoon red pepper flakes 1 sprig fresh rosemary 1-1/2 cups "dino" dinosaur kale, chopped 1/2 cup creamy peanut butter 1/2 can chickpeas (8 ounces) Instructions Combine coconut oil, bell pepper, onion and garlic in a large pot. Let simmer on medium heat for 10 minutes until slight browning occurs. Stir in coconut milk and sweet potatoes. Turn down to low -medium heat, cover and let simmer for 20 minutes. Add corn, tomato, squash and seasonings: coconut curry flakes, salt, pepper, red pepper, and rosemary. Stir and cover for 15 minutes. Add kale, chickpeas, and peanut butter. Stir, cover, and let cook for 15-20 more minutes. Total cook time about an hour, although you can let your chowder continue to sit and simmer on low heat until ready to serve! To serve: Enjoy a filling bowl of soup on its own or pair with a bowl of quinoa or rice for a heartier dish. NOTES Although Coconut Curry Flakes from Fresh Jax are a go-to of mine and bring a sweetly spiced curry kick to the dish, you can substitute with any curry seasoning you have on hand. Adjust the quantity to taste. The peanut butter will naturally thicken your chowder. If you are looking for a thinner soup and/or aren’t totally in love with peanut butter, limit the peanut butter to a couple of tablespoons. If your chowder is too thick for your liking, gradually pour up to a cup of water after adding your peanut butter and stir.

Don't be nervous about using the tail meat and bones of a cow in any of your favorite stew recipes. Photo by Lexi Mire. Serves 8-12 About this recipe Obtaining offal and rare cuts to use in the kitchen at home can be a bit of a challenge. Although fewand far between, traditional butcher shops like Tillman’s Meat & Country Store on Old St. Augustine Road stock some conventional frozen offal, but the high-quality organic stuff can be harder still to find. According to Mike Stowers, whose Saturiwa Trading Company specializes in bringing“good food” to the home kitchens (and now restaurants) of the First Coast, strict USDA regulations and a lack of knowledge on behalf of regional meat-processing facilities makes sourcing certain cuts and organs nearly impossible. That being said, he sources livers, oxtails, tongues and hearts from local, organic, grass-fed cows. Here’s his recipe for Curry Oxtail Stew, Saturiwa-style. Ingredients 2 to 3 pounds oxtails 1/2 cup all-purpose flour 1/4 cup vegetable oil 1 large onion, chopped 1 medium green bell pepper, chopped 1 to 2 fresh jalapenos, depending on how hot you like things 8 garlic cloves, peeled and chopped 5 cups water or stock 4 tablespoons Saturiwa Curry Powder 1/2 teaspoon dried thyme 1 tablespoon tomato paste 1/4 cup soy sauce Sea salt and black pepper A few sprigs of fresh thyme for finishing and garnish 1 pound frozen peas Instructions Trim excess fat off oxtails. Season with salt and pepper and toss in flour. Heat 3 tablespoons of oil over medium-high in a medium stock pot until shimmering. Add oxtails, onions, green pepper and jalapeno, and cook until meat is browned and vegetables have softened, then move to the sides of the pot. Heat remaining oil in the center of the pot, add garlic and cook until fragrant, about 30 seconds. Stir contents of pot together, then add liquid along with curry powder, dried thyme, tomato paste and soy sauce. Bring to a boil, stirring often, then reduce heat and cover. Simmer six to eight hours or until meat is falling off the bone. Alternately cook in an oven set at 200° for six to eight hours. Taste and adjust seasoning, then add frozen peas and continue cooking until tender. Once cooked, tilt pot and spoon off excess fat. Garnish with fresh thyme and serve alone as a stew or over rice.

This soup is inspired by a cold soup served at the White Dog Café in Philadelphia. It is equally delicious served hot. It can be made as much as two days ahead of time. Photo by Amy Robb. Serves 6-8 Ingredients For the peanut pesto ½ cup unsalted peanuts, toasted 2 tablespoons chopped fresh basil leaves 2 tablespoons chopped fresh mint leaves 1 tablespoon chopped fresh cilantro leaves and stems For the soup 2 pounds sweet potatoes, peeled and diced 3 stalks lemongrass, outer layers removed, bulbs split open 2 tablespoons olive oil 1 cup minced onion 2 tablespoons minced garlic 1 jalapeño pepper, seeded and minced 1 piece (2 inches) fresh ginger, peeled and minced 1 (14-ounce) can coconut milk 1 lime, juiced 2 teaspoons salt ¼ teaspoon cayenne pepper Instructions To make peanut pesto: Crush the peanuts and combine with the basil, mint and cilantro in a small bowl and toss well. When serving the soup, sprinkle each serving with about 1 tablespoon of the peanut pesto. Tip: To crush the peanuts place them on a cutting board or work surface and set a heavy saucepan on top. Press down on the pan to break the peanuts into small, irregular pieces. To make soup : In a large saucepan, cover the sweet potatoes and lemongrass with water and bring to a boil. Reduce the heat and simmer until the potatoes are fully cooked, about 20 minutes. Remove the lemon grass stalks. Drain the sweet potatoes, reserving the liquid and the potatoes separately. In a sauté pan, heat the oil over medium heat until it ripples. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 2 minutes. Add the jalapeño and minced ginger and sauté for 3 minutes. Combine the cooked sweet potatoes, cooked onion mixture, coconut milk and 3 cups of the sweet potato cooking liquid in a food processor or blender. Process until smooth, about 30 seconds. Pour the soup into a nonreactive saucepan over medium heat and bring to a simmer. Stir in the lime juice, salt and cayenne pepper. If the soup is too thick, add more of the sweet potato cooking liquid. Serve the soup hot or refrigerate until well chilled. Top with peanut pesto. .

Easy to assemble, this vegan soup makes a great first course during cauliflower season. Photo by Jenna Alexander. Serves 6-8 Ingredients 1 large cauliflower 1 medium potato, peeled and chopped 3 cups vegetable stock 3 bay leaves 2 medium leeks, washed, chopped 1 medium carrot, diced 1 tablespoon coconut oil 2 cups unsweetened coconut milk Sea salt and pepper to taste 1 cup microgreens Instructions Boil cauliflower, potato, vegetable stock and bay leaves for 25 minutes. Sauté leeks and carrot in coconut oil until cooked through. Remove bay leaves, then add leeks and carrots to cauliflower mixture. Blend mixture with coconut milk. Season with salt and pepper. Serve garnished with microgreens.

Experts weigh in on how to customize a celebration. Recent trends in celebration planning include unique venues and customized grazing boards. Photos by Cole LoCurto. In many ways, sharing an occasion with friends and family is an act of selflessness – after all, you could have decided to tie the knot in a Vegas drive-thru or turn 40 years old at home in bed. Orchestrating an event reminds us that milestones are more valuable when celebrated with others, and a professional point of view can make planning easier and more fun. While weddings are the first thing people think of when it comes to staging large events, they aren’t the only excuse for a soirée. Birthdays, reunions, showers, anniversaries, even engagements are popular occasions for working with local event planners who can add that extra sparkle. In fact, according to Jackie Taylor and Calla Rowell at Mercer + Smith Events, parties other than weddings “allow a little more room for creativity, unique touches and venue flexibility, since they are often smaller in guest count.” SETTING THE STAGE When it comes to venues, Northeast Florida has no shortage of distinct settings for toasting with bubbles and saying cheese, whether the vision is historic, rural or urban. People are drawn to a certain space for personal reasons. From a sunset backdrop at Congaree and Penn to the stately Treasury on the Plaza in St. Augustine, these locations become fantasies transformed into real life. “I’ve been sharing everything on social media from day one, and I’ve let people in on the behind-the-scenes that went into renovating an old movie theater,” says Andrea Vallencourt at Clay Theatre in Green Cove Springs. Many of her clients are intrigued by the theatre’s back story. While most couples or families are armed with ideas for their event ahead of time, experienced planners are able to offer ample guidance. Adair Currie of Dairing Events invites new clients into her home studio for the discussion. “I spend a lot of time asking questions about how they’ve decorated their home and who they follow on social media,” she says. Just as in a custom-designed home, the decor of an event reflects both the tastes of the clients and the guidance of the professional. It’s not uncommon for family pets to be included in wedding ceremonies these days or for brides to wear a crown of wildflowers, according to Taylor and Rowell. They often find themselves working to satisfy multiple whims; it’s usually necessary to strike a delicate balance between what clients love online and their innate individuality. “It forces me to constantly show up and push the envelope creatively,” Currie remarked. These days, curating the perfect playlist for celebratory gatherings does not always involve placing requests with a band on stage. “I see that DJs are becoming more popular over bands,” Currie says. “Throwback music is always a crowd-pleaser! It’s something everyone identifies with, and the dance floors go crazy.” CUSTOMIZE THE MENU Because the heart and soul of any event is the food, it’s no secret that much consideration goes into selecting a menu to satisfy the palate of both hosts and guests. Casual yet festive options, including barbecue, have recently taken center stage, and “beautifully curated grazing boards with a variety of options are a big trend,” according to Taylor and Rowell. Customizing a dish - from mac ‘n cheese bars to a shrimp ‘n grits station with toppings - is another way hosts ensure their guests can indulge their individual taste buds. Want to leave off the bacon? Pile on the green onions? When it’s all over, everyone leaves happy. Cocktails and dessert, the two items that elevate a gathering from dinner to party, provide the best option for creativity. It’s not unusual to partake in signature cocktails crafted to commemorate the occasion. And for weddings, don’t be surprised if there is no sign of a towering white cake. Party-throwers are opting for more variety and offer their guests a selection of pastries. Some are even forgoing sweets entirely, offering savory snacks such as pretzels, sliders and popcorn. “Whatever their own guilty pleasure is, they want to share it with guests,” says Currie. Whether you are looking for a bit of tasteful and trendy advice or for someone to take the reins of the entire celebration, local event planners are ready to strike that perfect chord, in the venue that reflects your personal aesthetics. Combining your imagination and their expertise for elements such as food, music, decorative touches and ambience ensure your perfect day or evening is within reach. Just tell them your vision, and watch the magic happen. Special thanks to Andrea Vallencourt at Clay Theatre, Feather and Bloom for floral arrangements, Kelly Weaver and Spring Park Coffee for pastries, John Schaefer and Cellar 6 for cocktails, Pre Event Resources for chairs and Mercer + Smith Events for custom design used in shooting this story.

This breakfast quiche will give your morning a little bite compliments of the scallions and goat cheese. Short on time? Substitute two 9-inch store-bought pie crusts instead of preparing dough from scratch. Photo by Tanner Boyles. Makes 2 quiches Ingredients For pie crust 3 cups flour 1 tablespoon sugar 1 teaspoon salt 1-1/2 sticks (6 ounces) butter, frozen, cubed 1/3 cup vegetable shortening, frozen, cubed 1/2 cup ice water For filling 1 cup cherry tomatoes Olive oil Salt and pepper, to taste 1 cup goat cheese 8 eggs 2-1/2 cups half and half 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon nutmeg 1/4 cup chopped scallion Instructions To make pie dough : Add dry ingredients to food processor and briefly pulse to combine. Add butter and shortening and pulse until butter is broken into pea sized pieces. Slowly drizzle in water while pulsing the food processor until the mixture starts to come together. Turn dough out onto a clean surface and form into 2 equal disks. Cover in plastic wrap and chill in the refrigerator for 1 hour. Preheat oven to 350°. Place 1 disk of the chilled dough on a lightly floured surface. Dust the top with flour and use a rolling pin to roll it out into a large circle about ⅛-inch thick to fit in 9-inch pie pan. Repeat with second disk. Pierce the base of the dough with a fork 6-8 times. Cover dough with parchment paper and fill with pie weights or dried beans. Parbake each crust 8 minutes and cool. To make filling : While pie dough is parbaking, cut up cherry tomatoes and toss with olive oil, salt and pepper. Roast in oven for 8 minutes. Sprinkle half the goat cheese in each cooled pie crust. Whisk together eggs, half and half, salt, pepper and nutmeg until fully blended and fluffy. Pour half of the mixture into each crust. Bake at 350° for 20 minutes. Remove from oven and add scallions and tomatoes to each pie. Bake another 35 minutes or until middle is browned and puffy, with a very slight jiggle. Remove from oven and cool 45 minutes before slicing.

For a hot breakfast any day of the week, here’s a simple pancake recipe that comes together almost as quickly as your morning smoothie! Photo by Amy Robb. Makes 6-8 pancakes Ingredients 2 medium bananas 2 whole eggs 1/2 cup gluten-free rolled oats* 1/2 teaspoon baking powder 2 pinches salt Instructions In a blender container or with a stick blender, blend all ingredients together until smooth. Allow to stand 10 minutes to thicken slightly before cooking. Heat skillet on medium-low. Coat lightly with pan spray or cooking oil (I like to use coconut oil for the flavor). Drop batter onto preheated skillet in 2-tablespoon portions. When surface begins to bubble and set, flip and finish cooking. These brown and cook quickly due to the natural sugar content of bananas, so keep a close eye on them! Serve with real maple syrup or your favorite pancake topping. *Always look for certified gluten-free oats to be sure they are not cross-contaminated with wheat.

For a hardy brunch or breakfast-for-dinner recipe, make this veggie-forward hash featuring superstars of the winter season, turnips and kohlrabi. Whether you grow your own or pick up some at the farmers’ market, save the leafy tops of each vegetable for this one-pan dish. Photo by Sara Schober. Serves 2 Ingredients 1 pint Hakurei turnips with tops 1 medium purple or green kohlrabi with top 2 tablespoons olive oil 1 small yellow onion, finely diced 2 cloves garlic, minced 1 tablespoon chopped thyme leaves 2 tablespoons butter 4 eggs Salt to taste Instructions Wash turnips and kohlrabi. Chop leafy tops off, rinse and set aside. Chop turnips and kohlrabi into small bite-size pieces. Depending on the size, most of the Hakurei turnips can be cut in half. Cut leafy tops into thin slices and set aside. Heat a frying pan or cast iron skillet over medium heat. Add olive oil, onions and garlic and sauté for 1 to 2 minutes until the onions begin to become translucent. Lightly season with salt. Add turnip and kohlrabi pieces (not the leafy greens) to the pan and stir to combine all ingredients. Cook for 5 to 8 minutes over medium heat until pieces are evenly cooked and begin to turn brown and become soft. Add thyme to the pan and stir to fully incorporate. Add turnip and kohlrabi greens to the pan. Lightly season with salt and continue to cook until greens are wilted and soft. Add butter to pan and stir constantly to coat the mixture in butter. Make 4 small wells in the pan and crack 1 egg in each well. Season the top of each egg with salt. Cover pan for 20 seconds to evenly cook tops of eggs. Remove cover and finish any cooking as desired. Serve the turnip and kohlrabi hash and eggs on a plate or in a bowl with a little extra olive oil on top and some buttered sourdough bread toast on the side.

Dried peas from the garden become seeds for the next season's plantings. Photo by Amy Robb. The pinkeye purple hull peas in my garden were in their last stages of production, and only a couple of pods remained on each plant. While it was hard to resist picking the delicious peas, it was with an eye to next year’s garden that those pods were left to dry on the plants. It was time to save the seeds. As we become more attuned to the importance of our local food system, we need to look at all aspects of sourcing and production. For home gardeners, this includes knowing where our seeds come from, so we can ensure we have locally adapted and resilient plant material. The age-old practice of saving seeds, from vegetables, grain, herbs and flowers, for use from year to year, is an overlooked link to building a resilient local food system. Agricultural biodiversity has undergone a decline over the past century, and many heritage and native plant species have been replaced with varieties that are commercially successful. The U.N. Food and Agriculture Organization estimates that some 75 percent of plant genetic diversity has been lost due to the rapid expansion of industrial agriculture and monoculture (single crop) farms, while the Millennium Ecosystem Assessment reports that 60,000 to 100,000 species of plants are currently threatened with extinction. Concern about the world’s food security has led to various conservation techniques. Communities around the globe have created seed banks and seed exchanges among farmers, gardeners and nations. This has become a critical step towards preserving ancient, heirloom varieties of food crops. The Svalbard Global Seed Vault, on the Norwegian island of Spitsbergen, is one example of the efforts underway to ensure against the loss of seeds during large-scale regional or global crises. What can you do on a local level? First, when you garden, start with open-pollinated, non-hybrid seeds. Hybrid seeds are created when one plant is crossed with another to create a whole new plant,and are typically used in large agri-businesses. While these types of seeds may result in higher yields and hardy plants for one season, any saved seeds will revert back to the traits of its parents, so you don’t know what your plants will produce the following year. Second, find others in your area committed to preserving heritage plants. Seed saving is a wonderful opportunity to gather with other local gardeners in your community and share varieties that successfully grow here. One type of seed sharing that is catching on is a seed library. Similar to book borrowing in a neighborhood library, gardeners bring in their excess seeds and can “check out” other seeds for varieties they are interested in growing. Even if you just share seeds with your neighbors, you are taking an active step in preserving the practice of sustainable food growing. ********** Want more information on saving and sharing seeds? Visit seedsavers.org/how-tosave-seeds