Search Results

Bacteria that exist naturally in the environment serve a crucial purpose for plants. Create a healthy microbial community by growing peas and beans. Illustration by Michael F. Slayton. If I say the word “bacteria,” what comes to mind? Ooze? Strep throat? Infected water? No hard feelings if pathogenic examples first come to mind, though there are also bacteria naturally existing in the environment that serve a crucial purpose for plants. Although it may not be familiar to you, Rhizobium is a soil-dwelling bacterium beneficial to plants, and legumes in particular. This bacterium aids in producing plant-available nitrogen which is very limited in Florida’s sandy soils. The lack of organic matter and large-pore spaces in our local soil allow for easy leaching of nutrients after just a few inches of rain. Meanwhile, there’s a plethora of nitrogenin the atmosphere, but the plants cannot access it directly. That is where Rhizobium is beneficial to legumes. Once the microbes have found roots of leguminous plants such as peas and beans to colonize, nodules will form where the bacteria are thriving. Within these nodules, nitrogen in the atmosphere (N2) is converted to ammonia (NH3) in the soil for plants to utilize, improving yield and soil fertility. What does this mean for soil health on local farms? In St. Johns County, farms produce many truckloads of snap beans for the Thanksgiving market – close to 1,000 acres are grown during the season. Planted in September, local potato farmers rotate their crops with legumes to help reducedisease pressures in the soil. Crop rotation is crucial to improve soil health while managing pests.While Rhizobium is naturally occurring in the soil, to jumpstart the process farmers often purchase inoculated seeds, which means the seed is coated with the bacteria. Depending on how the seed was treated, it may be powdery or varying in color from its natural state. This is normal, and because it is coated in a living biological organism, protecting the seeds from heat and direct sun is very important. As a home gardener, if you already have seeds available but want to incorporate Rhizobium into your soil, you can also purchase just the inoculant and till it into the topsoil where your fibrous roots will be growing, prior to planting. Want to grow the same variety as your local producers? Plant Caprice, a bush green bean available from several seed company sources in bulk or small packets. If you want to confirm that the microbes are actively growing and colonizing, dig a little bit around the roots to see if nodules are forming. A pinkish, internal color is a good indication of active bacteria. The shape and size will vary by crop (snap beans vs. peanuts). Keep your plants and soil thriving with a healthy microbial community!

Recommendations from those in the know on where to drink and dine heading south along the first100 miles. Find a cornucopia of food along Atlantic 1 Alternate. Illustratino by Kiara Sanchez. If you find yourself cruising down the avenue known as Atlantic 1 Alternate (A1A) and hunger strikes, fear not. There are plenty of dining options along this coastal highway that offer a taste ofFlorida’s beach culture and ocean vistas. While some of the route that runs from Fernandina toFlagler Beach is directly along the waterfront, in other places the road is inland several blocks fromthe ocean. It may take multiple excursions to eat your way along all 338 miles, so here are somerecommendations from Northeast Florida locals on where to drink and dine heading south along thefirst 100 miles. ******** FERNANDINA BEACH, AMELIA ISLAND I love the acai bowl at Go Juice on 1st Avenue. That ends up being my breakfast or lunch on my days off during the summer. I’m also a big fan of Noelle’s Crunchy Taco food truck on Amelia Island Parkway. There are just a couple of options, but the taco shell is the best; it’s crispy but doesn’t fall apart when you bite into it, and it’s packed with chicken or beef. I really enjoy the Adelita Margarita at Mezcal on Centre Street. I like floral flavors and the rose infusion creates a unique take on a margarita. – Heidi Kabath, pastry chef, The Ritz-Carlton, Amelia Island A breakfast favorite is the loaded bowl with an over easy egg, bacon and grits at Ms. Carolyn’s. I go to a coffee shop every day and my favorites are Mocama Coffee for a latte and super cool space, Hola Café for coffee con leche and Amelia Island Coffee for a lavender latte. Lunch options include Café Karibo’s loaded lentil salad and big portabella sandwich, T-Rays’ chicken and dumpling special on Thursday or Timoti’s fried oyster basket, with hush puppies, coleslaw and French fries. When I can get out for dinner, I love oysters on the half shelf, gnocchi, fish dip and octopus at Burlingame. – Nathalie Wu, owner, Wicked Bao, Fernandina Beach MAYPORT, ATLANTIC BEACH, NEPTUNE BEACH, JAX BEACH The Khao Soi noodle dish that is famous from Chiang Mai where chef Nancy is from at Simply TastyThai is a favorite. The combination plates and the special fried rice (R2 on the menu) are fabulous at Pho Viet! We love the Vietnamese meatball spring rolls and their freshly-made Vietnamese limeade.We are big fans of the BBQ tangy wings and Lewis’ special fried pork chop basket at Voo Swar. You can’t go wrong with Safe Harbor’s hot and tossed fried shrimp basket and mahi fish sandwich. Reve not only makes amazing pizza, but their beer slushies are perfect coming into this time of the year.They also have a great Caesar salad using our dressing from Sub Cultured. – Daniel Ballesteros,Owner, Sub Cultured I always have The Early Bird #3 with bacon and scrambled eggs for breakfast at Ellen’s Kitchen.The Hit Man at Sub Cultured is a must, along with the poutine. For a Saturday afternoon linner, we like to grab a 16” pepperoni, mushroom, extra cheese at Milano’s, Seafood Kitchen anytime for the blackened seafood combo and Sliders for raw oysters on the half shell and a chilled bottle of WyCliff. I love Native Sun’s grab and go options to satisfy beach day snacks, on the way home from the beach hunger pangs and/or all the goods for everyday dinner. Olympia Cafe has an awesome gyro, perfect on the way to or from Hanna Park. At Angie’s Subs, start with fries with Peruvian sauceand ranch, then go with the Peruvian sandwich and the best sweet tea in Jax. And for happy hour, Lemon Bar for red snapper shots. – Veronica Joy Didelot, owner, Tex-Jax Foods PONTE VEDRA BEACH, ST. AUGUSTINE, ST. AUGUSTINE BEACH Eggs on the Bayou is my favorite breakfast at Beach Diner. It's a twist on eggs Benedict, but with fresh crab meat and bacon instead of Canadian bacon. For lunch, McFlamingo has lots of great salads and other healthy (but filling!) options. My favorite is the salmon sweet potato blueberry salad, because it's the perfect balance of sweet and salty, and vegetables and protein. A bit off A1A, but worth the drive – dinner at Palm Valley Fish Camp. It's hard to pick just one favorite dish here because everything is excellent, but since I have to, it's the shrimp and grits, which was so delicious, it played a part in convincing me to move here. Be sure to check out the sunset from their dock. – Heather Schatz, writer and Edible contributor For breakfast, we go to Beachside Diner for the cheesy hash brown casserole bowl with corned beef hash. Try the ruby red shrimp and local craft beer at Beachcomber for lunch. A couple of our favorite spots for dinner are Llama for pulpo (octopus), arroz con mariscos, ceviche clássico and lomo saltado, and Elkhouse Eatery for seafood cioppino or hanger steak. For happy hour, we head to Odd Birds and ask for the Bartender’s Choice. They also make great mocktails. – Adam and Leila Bedoian, owners, The Local, St. Augustine I would start my day at Paladar Cuban Eatery and Bakery. I don’t think there is a bad item on their menu. For lunch, I would pop over to Sporks. They always have fresh flavors and you just never leave disappointed. For adult beverages when you’re on the beach, it’s necessary to enjoy the beautiful breeze and ocean air so an outdoor seating area is almost a must: either the upstairs seating at Salt Life Food Shack or the outside bar at Jack’s BBQ. If I’m going all out and truly enjoying myself at dinner, I’m going to Elkhouse Eatery . Good wine, comfort food and great service are a perfect combination. – Sebastian Sikora, chef de cuisine, La Cocina MARINELAND AND FLAGLER BEACH For lunch, I love the kale salad at Vessel Sandwich Co. along with the grown up grilled cheese (be sure to add prosciutto). Dinner at Faro Beachside Eatery always starts with the crostini followed by the Torino pizza peel. Yes Coffee is something I do not miss out on when I'm home visiting my parents in Flagler Beach. I'll always get a latte with seasonal flavors. – Liz Grebe, Events Director, Jacksonville Business Journal

Head to a farm near you to get your fill of fresh blueberries this season. And don't forget to pick extra for the freezer! Photo courtesy of Vince Fleming. Quick, grab your bucket or pail and run to the bushes! The blueberry bushes, that is. The season is here, and you better pick ‘em while you can. These little jewels always seem to disappear too quickly, with a season that runs just a couple of months, from mid-April through July, depending on theweather. The good news is there are several area farms that offer u-pick options if the farmers’ market can’t keep up with your blueberry demands. And while fresh from the bush blueberries are delicious, this fruit also freezes well, so you can stock up and stash a couple of bags to get you through the winter, until the next season rolls around. Here’s a list of some of the local farms for u-pick outings. It is always a good idea to call or check online before heading out to the farm in case the schedule listed below has changed due to weather orsupply of blueberries. Blu By U (Formerly Veterans Farm) Opens late April, Tuesday and Thursday 9-1 and Saturdays 9-6. The season will run about 6 weeks. 5571 Long Branch Road, Jacksonville, FL (904) 465-1811 Dowless Blueberries Open from late May until mid to late June. Wednesdays and Saturdays, 6:00am - 12:00pm 7010 Ricker Road, Jacksonville, FL (904) 772-1369 Morning Belle Farms Open Thursday-Saturday from 8:00 am to 7:00 pm 762 Pine Dr., Woodbine, GA (912) 222-4801 HNH Blueberry Farm Call or text for hours, usually open during the weekend and some week days. 130 Bostwick Park Drive, Bostwick, FL (386) 937-5246 Kent’s Blueberry Farm By appointment only. 14959 Thomas Mill Road E., Jacksonville, FL (904) 768-3484 or 868-7822 Paul and Sandra Murray (Blueberries and Blackberries) Open Monday, Tuesday, Friday and Saturday 8am to 6pm 13839 Lem Turner Rd, Jacksonville, FL (904) 764-9160 Russell Blueberry Farm Open Saturdays starting June 1 through July 4th, 8:00am - 12:00pm 14289 Denton Road, Jacksonville, Florida (904) 338-6756 Blueberry Ranch Open starting late May, Wednesdays-Saturdays, 9:00am - 3:00pm 852042 US Highway 17, Yulee, FL (904) 415-0337 Williams Blueberry Farm Open Saturday and Sunday starting last weekend in May, 7:00am to 3:00pm 2595 Stratton Road, Jacksonville, FL (904) 866-2647 Ron’s Blueberry Farm Opens June 1, 7 days a week, sun-up to dark 123 S. Providence Church Rd., Palatka, FL (386) 328-3909 Abshier Blueberry Farm Tuesday – Saturday, 8:00am – 6:00pm 3960 SE 115th Street, Belleview, FL (352) 817-2660 Deep Spring Farm Open June 1 through July 6 Monday-Saturday, 9:00am– 12:00pm by appointment 16419 W CR 1491, Alachua, FL (352) 507-8128 Clay Ranch Berry Farm Open early April, 8:30am– 6:00pm by appointment 1307 SR 100, Florahome, FL Southern Hill Farms Open March through May Tuesday-Sunday, 9:00am– 4:00pm 16651 Schofield Rd, Clermont, FL (407) 986-5806 Blueberry Hill Farm Open April through May Daily, 8:00am– dusk 1522 County Road 308, Crescent City, FL Aunt Zelma's Blueberries Open April through May Daily, 9:00am– 5:00pm 21209 U.S. 301, Island Grove, FL Blueberry Downs Open April through May Daily, 8:00am– 5:00pm 2459 NE 98th St, Anthony, FL Lochloosa Creek Farm Blueberries Open April through May Daily, 9:00am– 6:00pm 17343 SE County Road 2082, Hawthorne, FL Miller Blueberry Farm Open April through May Daily, 9:00am– 6:00pm 394 County Road 315, Interlochen, FL (386) 684-6362 Towers Family Farms Open April through May 11:00am– 3:00pm 487 Millican Road, Palatka, FL (904) 955-3276

Various dining options await for travelers, both pre and post flights. Local sandwich favorite Angie’s Subs now offers its handcrafted subs while waiting for a flight from Jacksonville International Airport. Photo by Cole LoCurto. There’s nothing like packing your bags and heading to the airport with the excitement of a new adventure just ahead. After stressing your way through security, it's time to relax and as we all know, airport time hits differently. You may feel like breakfast at midnight or have a craving for a beer at 7a.m. While typical offerings like a limp tuna sandwich or a skimpy PB&J may force you to return to your gate empty-handed, Jacksonville International Airport (JAX) is slowly collecting a bingo card of local flavor, both pre- and post-security. About five years ago, the retail team at JAX surveyed passengers on the options they wanted to see while waiting for their flights. “We had a concessions program that was a 50/50 split between food and retail,” says Jeff Taylor, properties manager at JAX. Their research noted that the trend in overall aviation retail is declining. “With the adoption of mobile commerce, passengers are less bored in the airport — our program began to shift with passenger behavior.” From there, passenger taste buds have continued to trend towards more varied dining options, with the younger generation favoring local. To make that happen, Taylor says their “program shifted towards a 70% food split versus retail.” The team at JAX has created requests for proposals (RFPs) for new dining options and anyone can apply. Taylor says that within the RFPs they emphasize a desire for local options and include a category of concessions the airport is looking to fill. JAX has three in-demand food and beverage categories including coffee, quick serve and sit-down options that can also serve as hybrid space to work, relax, shop or people-watch. The first local spot to open was Firehouse Subs, founded in Jacksonville. The JAX stall is Firehouse's first ever airport location. The latest restaurants to join the ranks include two other recognizable names in the Jacksonville food scene: Southern Grounds coffee shop and Angie’sSubs. These additions mean you can look forward to a rich chicken salad on a flaky croissant, freshly baked muffins and other baked goods from Southern Grounds at both pre- and post-security cafes or a handcrafted Peruvian sub from Angie’s during your next trip. “Our goal,” Taylor says, “is to provide a presence of the local Jax community within the airport.” Opportunities for local flavors continue to grow. Vino Volo, an established wine bar in the airport, is opening Verdi Market and partnering with Jacksonville roastery Pura Bean Coffee to supply local brews. Long term, Taylor and the JAX team are working on a new food hall in Concourse B that will feature more local options. They anticipate construction starting this year and expect it to take two to three years. Taylor is excited about the new offerings. “From a planning standpoint, we expect to have RFPs available next year for those food hall opportunities,” he says. This continued emphasis on the taste of local food could eventually put JAX on par with airports like New Orleans and Nashville which are known for their close community and food culture identity. Ultimately, Taylor says, “the more iconic restaurants we can provide in the airport, the better passenger experience we can provide and to better showcase our community.” For those who just like to people and plane watch, Hangar One Bistro, located in the Northeast Florida Regional Airport in St. Augustine, is a destination in and of itself. The menu has a reputation for being bold and delicious, and the view is pretty spectacular too. With large picture windows, you can watch flights take off and land as you snack on a well-stocked charcuterie board and sip a well-balanced cocktail. Since you don’t have to book a ticket or get through security, Hangar One may just scratch your air travel itch until your next trip. Hangar One Bistro is open Wednesday throughSunday from 5-9 p.m.

Okra is an exceptional garden crop for the hot summer months in Florida. Photo by Amy Robb. If you have not yet discovered the satisfaction of growing okra, now is the time to start. The seeds germinate quickly, the plant has a high tolerance for heat and humidity and both the pods and the leaves are edible. Okra is also a perfect choice when gardening with kids. Here are some quick tips to keep young gardeners engaged while harvesting a bountiful okra crop. In Florida, okra can be started by seed as early as January or as late as September. STARTING FROM SEED - Soak the seeds overnight in tepid water. This will help remove the outer shell and accelerate the germination process. - When the seeds are ready plant them in full sun. Each seed should be placed 1⁄2 to an inch deep and4 inches apart in rows (each row should be 3 feet apart). - Seeds will germinate within 2 to 12 days, so sit tight and watch the soil. SLOW GROWING The middle stage of the gardening process may be dull for kids (it takes okra 50 to 65 days to reach maturity). Try keeping them involved with the following tasks: - Although okra is hardy and can usually withstand pests, have them check their plants for pests such as aphids, stinkbugs and corn earworms. - Water the garden only in the mornings at the base of the plants. Okra should get an inch of water a week. - Make sure to weed and place mulch around the seedlings. Let them use real gardening tools and they will understand that you are taking their gardening serious. - When the seedlings reach 3 inches, weed out the weaker specimens and leave the strong so that there is at least a foot between each plant. THE HARVEST Harvesting is easily the most exciting part of the growing process. Okra can produce for 10 to 12weeks. Here is what you should watch for: - At 8 weeks the plants should start to have white or yellow blooms, depending on the variety, out of which the okra pods grow. Point these out to the little helpers. - The pods must be harvested when soft and about 3 inches long. When harvesting simply cut the pod off with gardening sheers or scissors. Make sure you and your helper are wearing gloves. - The pods should be picked every other day. Don’t forget to cook with the fruits of your labor. Whether you fry, freeze, pickle, gumbo, stew or even eat raw, let your kids experiment with their harvest. Engaging them through the entire process, from seed to table, empowers children and helps them appreciate the work involved in growing food.

Small additions of supplemental carbon can have big impacts on soil health. Nicholas Zimmer of Bluebird Growers shares tips on how to improve the nutrients in your garden's soil. Photo by Alex Dovel. One of the biggest issues with plant fertility in modern landscapes is soil quality. Houses are built on specific blends of soil fill materials that deliberately contain low concentrations of organic matter.This prevents structures from sinking due to soil decomposition and compression. What’s good for engineering, however, is terrible for plants and the ecosystems they support. Without carbon, this type of soil cannot hold onto plant nutrients or moisture, is unable to support soil-borne organisms and has issues with drainage and oxygen content. These conditions not only limit plant establishment and overall health; they also dramatically increase the rate of plant disease and mortality. The good news is that small additions of supplemental carbon can have big impacts on soil health and successive additions can eventually create a nearly self-sustaining soil ecosystem under appropriatemanagement. EQUIPMENT AND MATERIALS Stiff garden rake or small garden tiller Organic weed spray or propane weed torch (optional) 5-6 bags mushroom compost (5-6 cu ft) per 100 sq ft 5-6 bags pine fine mulch (10-12 cu ft) per 100 sq ft Small sized mulch of choice to cover finished area INSTRUCTIONS Step 1 Remove all turf and weeds. This is ideally done by hand; however large areas can be cleared with organic weed sprays or propane torch. Materials like leaf litter, old mulch and other natural organic matter contain native microbes specific to the ecosystem and should be left in place. Step 2 Using a stiff rake, loosen the top few inches of existing soil. For heavily compacted soils use a small tiller (I use a 4-inch tiller attachment on our trimmer motor head). Loosening this layer helps the amendments penetrate the soil spectrum without dramatically altering the existing layers. Step 3 To add soil amendments, start by covering the area with about an inch-deep layer of organic mushroom compost or other high quality humic material. On top of this layer spread approximately two inches of pine fine mulch. Pine fine is the smallest grade of pine mulch and can be found at most independent garden centers. When combined with composts rich with both highly available carbon and macronutrients, the resulting mixture provides a long-lasting supply of available carbon. Step 4 Lightly rake the area to mix the two layers with the existing soil and add your favorite plants followed by a layer of small sized mulch such as pine bark mini nuggets or pine straw. In successive seasons you can simply add a one-inch layer of organic compost over the existing mulch. Use a hose to wash the compost through the mulch layer and freshen with new mulch where needed. This layering helps support a diverse ecosystem of microbes and invertebrates.

Creating sustainable solutions for farmers to improve their soil fertility and hopefully reduce their dependence on conventional fertilizers. Mike Kelcourse checks the level of moisture in the compost soil at Sunshine Organics and Compost. Photography by Jesse Brantman. It’s a clear, sunny day at Sunshine Organics and Compost . The air is dry, but the ground is wet and there’s a familiar tick and hum of bulldozers and heavy machinery. Sunshine Organics’ founders Mike and Christina Kelcourse stand amongst massive piles of freshly ground landscape debris and steaming hot piles of compost at Duval County’s first commercial food composting facility. Their operation reclaimed more than 60,000 tons of organic waste last year, reducing greenhouse gas emissions, sequestering carbon and creating sustainable solutions for farmers to improve their soil fertility. Compost Jax is Sunshine Organics’ first facility, but they have hopes of expanding their organic waste collection throughout Florida. Commercial composting is the large-scale processing of organic waste. This process diverts organic material from the landfill and generates a nutrient rich amendment for Florida’s sandy soils. At Sunshine Organics, they process a great deal of tree waste and industrial food waste, like spent beer grain, coffee grounds, bread waste, and expired condiments. Composting begins by layering ground up woody biomass, food waste and water in a large concrete basin in the earth. The organic waste sits here for one week before being transferred to a concrete slab and arranged in a windrow, or long row. The piles are turned once a week for three months, screened and then allowed to cure for one month before being sold to farmers, landscapers and home gardeners. Currently, Compost Jax is producing “1,600 to 1,700 tons of finished compost a month” according to Mike Kelcourse. They also make topsoil, biochar and mulch, and all their products are certified by the Organic Materials Review Institute (OMRI). Sunshine Organics’ work makes these OMRI-certified amendments more affordable for farmers, which will hopefully reduce their dependence on conventional fossil fuel derived fertilizers. According to studies done by Kessler Consulting, food waste in the Southeast ranges from 15-20% of the total waste stream. Sunshine Organics offers a food collection service for food providers; this helps divert organic waste from the landfill which is the third largest source of greenhouse gas emissions. In 2023 the company partnered with the City of Jacksonville to offer a six-month restaurant composting pilot. “It was intentionally small, allowing us to gather information about logistics and best practices,” says Chris. “At the end, all participants requested to continue the program.” Sunshine Organics is one of the few biochar producers of its kind in the Southeast. Biochar is a type of charcoal made from pyrolysis, or thermal decomposition of organic materials in an oxygen limited environment. In biochar production, organic materials are ground up, dried and then fed into a furnace, which does not fully combust the organic material. Kelly Pope from Bold City Biochar explains, "the result is a solid material which, on a molecular level, is hungry for carbon, nutrients and minerals. This quality makes biochar a great soil amendment for water and nutrient retention." Biochar is part of new green infrastructure initiatives that manage forestry, landscape and agricultural waste to sequester carbon. “For every one ton of biochar we produce, we are sequestering 2.35 tons of carbon from our atmosphere and sinking it back into our soil, which is where it belongs,” Mike says. With further advancement in technology, the byproducts of biochar production, syngas and heat, could be used to generate electricity. “People are doing life-changing things with biochar. There are companies using biochar as a filler agent to make zerocarbon concrete and asphalt, and companies using biochar to build biofilters to filter freshwater systems,” says Mike. In June 2023, Sunshine Compost received a $4.9 million USDA grant to advance their operations. As part of the Rural Development Fertilizer Production Expansion Program, this grant makes Compost Jax a state-of-the-art facility with efficient equipment and delivery service to serve more farmers. Soon they will install a new computerized ASP composting system, a forced aerated static process which forces air into the compost to control the temperature, moisture and oxygen levels. This new technology cuts their composting process down to six weeks. The grant also builds a custom biochar furnace which should be in operation this summer. Sunshine Organics has plans to bag their products for sale in local home improvement stores but for now, they are available by the yard at their facility on Buffalo Avenue in Jacksonville. They can even load pickup trucks with compost and deliver orders larger than three yards from 7am-4pm Monday through Friday. The Kelcourses are working with other cities to expand and it’s their dream to offer curbside composting throughout Florida one day. “The future for Sunshine is bright,” says Chris. "Every city needs a facility like Sunshine.”

Food defined by a sense of place Kale growing in the field at Swallowtail Farm. Terroir is a concept most often associated with winemaking, referring to the unique combination of environmental factors that contribute to the distinctive flavors and characteristics of each vineyard’s products. Lately, as we seek to connect more to the source of what we eat, a growing appreciation of the terroir of food – food that is defined by a sense of place – is also underway. Every farm in any given place is an ecosystem, and climatic conditions, geography and soil can all differ from farm to farm even if they are in the same region, shaping the flavors that end up on our plates. Soil composition is a crucial element of terroir. In general, Northeast Florida has sandy loam with some underlying clay, which imparts specific mineral profiles to the crops grown in each region; each type of soil also presents specific challenges to farmers. “Our topsoil is a sandy loam, but it’s relatively thin and goes into heavy clay after several inches to a foot. Cover crops are a great way to build soil if you have years to wait for production,” says Scott Meyer, co-owner of Congaree and Penn farm in Northwest Jacksonville. “As we began converting our old rice paddies into vegetable and floral production, we brought in large amounts of compost and applied a variety of ground covers like wood shavings and hay. We are now top-dressing with compost and utilizing cover crops to continue deepening our topsoil and providing more room for root systems of vegetative crops and root vegetables to inhabit.” One way to enhance soil health and terroir is to practice sustainable and responsible agricultural methods. Sustainable practices, such as organic farming, biodiversity conservation and landstewardship help maintain the integrity of the terroir and ensure its sustainability for future generations. These practices also provide ongoing lessons in what works and what doesn’t, even to those who have been farming for many years, as Noah Shitama, owner of Swallowtail Farm in Alachua County can attest. “Farming has always been a wild adventure in experimentation, constant failures and new ideas to try on, with an occasional beautiful epiphany if we’re lucky,” Shitama says. For 12 years, Swallowtail Farm was located on land along the northern edge of Alachua County in the uplands of the Santa Fe River watershed. The elevation was high enough that it had not been inundated in the last ocean age, and therefore had a bit of a redder tinge (more clay) and more organic matter than much of the sandy soils that characterize Florida. Recently Shitama and his partner Melissa Muller moved their operation to a new location outside of Gainesville. “We’ve only been farming about three years on the land where we live and farm now, and every day we’re learning things about the soil, light, drainage, weed growth, temperature differences and much more between different parts of our small farm. Simple things, like being close to pine trees which give off a warm heat signature and lend acidity to the soil, can dramatically shift what and how we want to grow in a specific micro pocket of the farm. They also inevitably change the way things taste.” The move towards an appreciation of terroir is one we see professional cooks make as well. This issue’s recipes come from chefs who prepare meals at each of these farms, providing a little taste of our local bounty and a reminder that you are where you eat.

Each step along her culinary journey has led to opportunities and learnings. A brief moment of repose for Melissa Schroeder in her restaurant and live music venue, Bourbon and Boards. Photo by Melissa Marcarelli. When you’re able to catch up with Melissa Schroeder, prepare to be inspired. This woman has a voracious appetite for life. She has earned several degrees, raised four children and built multiple businesses, with more projects in the works. Her new venture, Dining at the Plaza, encompasses her various culinary enterprises along King Street in the heart of downtown St. Augustine, including Ancient City Brunch Bar, Bourbon and Boards, the Supper Club, Ancient City Cooking Experience and1565 Incorporated, and each “showcases the family,” says Schroeder. While enrolled at Florida State University, Schroeder opened a restaurant at the behest of her father, who told her it was time to support herself. Drawing from her upbringing in Miami, Schroeder opened her first restaurant, a Cuban concept in Tallahassee. After several demanding years of running the business, she decided to sell and go abroad. She joined her sister in Germany before traveling to Siena, Italy to attend culinary school. There she was inspired by the Italian way of life, which values food as an experience. “I decided that’s how I would raise my family,” she says, to savor meals as authentic, social experiences. After Italy, Schroeder took a job in South Korea designing English language curricula. She met her first husband and together they returned to the States where she would go on to earn a master’s in education. Along the way, Schroeder dealt with obstacles. She fought cancer at a young age and was a single mother for a time. “Opportunity is always found in a dilemma,” she says. “Are you a victim or a survivor? Which path will you take?” During the COVID-19 shutdown, Emily and Sophie, her twin daughters, enrolled in a high school senior internship business class. Brainstorming for the class led to the creation of the family’s first restaurant in St. Augustine, Ancient City Brunch Bar on St. George Street, which specializes in brunch boards. It has now been in operation for over two years. “I am so proud of those girls,” says Schroeder tearfully. Bolstered by the Ancient City Brunch Bar’s success, Schroeder and husband Troy Wollenbecker sought to offer their crowd-pleasing boards in the evening hours. They opened Bourbon & Boards on King Street across from the Plaza de la Constitución in October 2023. The menu features elevated comfort foods and a long list of bourbon-forward cocktails. As a “back-of-house kind of girl,” Schroeder gravitates towards the kitchen while Wollenbecker focuses on the front-of-house operations. When the kitchen is busy and the staff starts getting lost in the weeds, “they see me unwavering,” she says; whether they need help dishwashing or on the line, she is there. More expansion is planned for 2024. Their restaurant group recently signed a lease on 33 King Street. An iconic location for the civil rights movement, the building once served as a Woolworth’s, where in 1963, young Black students sat at the counter and demanded service during the era of racial segregation. “It will be a space on the plaza to celebrate talent,” says Schroeder. The expansion also includes a larger location for the Ancient City Brunch Bar, recording studios for musicians and podcasters and a shop called 1565 Incorporated which will feature the work of local artisans. Schroeder also recently launched a monthly gathering called the Supper Club that features themed nights with local guest chefs. The idea of sharing space and “the culinary experience is important,”says Schroeder. How can businesses support rather than cannibalize each other? For her part, Schroeder will continue to collaborate with others and grow.

Serve with whipped cream or vanilla ice cream. To up the boozy level, add a splash of bourbon to the cream before whipping. Photo by Sara Schober. Makes 1 pie Ingredients For the pie crust 2-1/2 cups all-purpose flour 3 teaspoons sugar 1 teaspoon salt 1 cup cold unsalted butter, diced into cubes 1/4-1/2 cup ice water For the filling 3 tablespoons flour or cornstarch 1/3-1/2 cup white sugar 1/3-1/2 cup brown sugar 1 teaspoon cinnamon 1/2 teaspoon grated fresh ginger 1/4 teaspoon salt 1 teaspoon lemon zest 3-1/2 pounds peaches, thinly sliced and peeled, (about 6 or 7 medium) 1 teaspoon lemon juice 1/4 cup bourbon 1 tablespoon butter 1 egg, beaten Coarse sugar Instructions To make pie dough: Combine flour, sugar and salt in a bowl. Add cold, cubed butter and work into the flour with your hands. Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Chill dough for at least one hour. To make filling: In a large mixing bowl, whisk together flour, sugars, cinnamon, ginger, salt and lemon zest. Add peaches and toss to combine. Add lemon juice and bourbon, and stir together until peaches are evenly coated. To assemble pie: Preheat the oven to 400°. Place one-half of the chilled pie dough on floured work surface and roll out to 12-inch-wide circle. Put into a 9′′ pie pan. Pour peach filling into pie crust and distribute peaches evenly across pie crust. Cut butter into small pieces and sprinkle evenly over tops of peaches. Roll out second half of the dough and place on top of peaches. Pinch edges of pie dough together and shape into a ridge and scallop. Brush top and edges of crust with beaten egg and sprinkle with sugar. Use a knife to cut a few slits in the middle of the top dough to let steam out while baking. Bake afor 30 minutes. Then reduce heat to 350° and bake for an additional 25-30 minutes, until crust is golden brown and filling is bubbling. Let stand 15 minutes before serving so filling will set.

Peach, basil and bourbon make a vibrant combination for happy hour Makes 2 cocktails Ingredients 1/2 peach, sliced 4 basil leaves 1 ounce brown sugar simple syrup 1 ounce lemon juice 4 ounces your favorite Bourbon (like Blue Note, Manifest or DuBlase) Instructions Add peach and basil to shaker and muddle. Add brown sugar simple syrup, lemon juice, bourbon and ice to shaker. Shake until chilled. Fill 2 glasses with ice and strain evenly between the 2 glasses. Garnish with more peach and basil leaves.

Cooking on the half shell means grilling with the skin and scales on the fillet, which helps to lock in moisture as the fish cooks. Photo by Stefanie Keeler. Serves 4 Ingredients 1 whole redfish, filleted with skin and scales on Olive oil Salt and pepper, to season For herb compound butter 1 stick unsalted butter, softened 1/2 tablespoon finely chopped thyme 1/2 tablespoon finely chopped basil 1/2 tablespoon finely chopped rosemary 1/2 tablespoon finely chopped chive 1/4 teaspoon salt 1/4 teaspoon pepper Instructions Preheat grill to medium. Brush each fillet with olive oil and season with salt and pepper. Place fish scale side down on grill. Cook for 8-12 minutes depending on thickness of fillet. Remove from grill and place on platter. Top with slices of herb compound butter. To make herb compound butter: Mix together butter and seasonings until thoroughly combined. Shape into a log and wrap in wax paper. Keep refrigerated until ready to use.