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Make this alcohol-free beverage the night before for an easy, ready-to-pour ruby colored sipper. Need a party batch? Triple your ingredients. Photo by Amanda Rosenblatt. Makes 4 servings Ingredients 1⁄2 cup dried hibiscus petals (or 6 to 8 hibiscus tea bags) 4 cups cold water 1 orange, thinly sliced into rounds 1⁄2 cup pomegranate arils 1 to 2 cinnamon sticks, for subtle spice Sweetener to taste (local honey or maple syrup work great here) Sparkling water, for topping, optional Instructions In a large pitcher, combine hibiscus with cold water, then add orange slices, pomegranate seeds and cinnamon sticks. Cover and refrigerate overnight. Strain the solids in the morning. Taste and stir in sweetener if using. Just before serving, pour over ice, top with pomegranate arils and an orange slice. Add a splash of sparkling water for bubbles, if using. Store in the refrigerator for 2-3 days.

A Tribute to Food Businesses Come and Gone Alewife Bottle Shop in Riverside. Our culinary community in North Florida is home to hundreds of local restaurants and bars, each offering creativity, ambiance and culinary delights. Their impact becomes part of our community, inspiring diners and business owners alike. While these favorite spots may be gone, their significant contributions to our community in flavor, style and connections live on. JACKSONVILLE/BEACHES SOUTHERN ROOTS FILLING STATION: 1275 KING STREET One of Jacksonville's first all-vegan cafes blossomed from a tent at the farmers’ market, putting down roots on King Street. The scratch kitchen was open for eight years and featured favorites like Tofu Egg Salad and Carrot Lox Bagels. Alongside a full menu, they had signature coffee from local roasters and a bodega-style section where you could find fresh bread, signature pesto spreads, cheeses and bulk spices. OLIO: 301 E BAY STREET Three words: Duck Grilled Cheese. Open for 11 years with a wide range of salads and sandwiches, the lunch spot welcomed the 9-5 downtown office crew daily. When they closed due to the owner’s health reasons, it was a blow to the downtown restaurant scene. BLACK SHEEP: 1534 OAK STREET A cornerstone of Five Points, this was the place to be for more than a decade. Whether dining downstairs or enjoying the rooftop bar, the menu featured fresh ingredients from Florida farms. As one of the first rooftop bars in town, the experience of watching a sunset was best paired with a Dusty Boot cocktail and fried olives. (Tip: you can still get a Dusty Boot at Black Sheep’s sister restaurant Bellwether. WHITEWAY DELI: 1237 KING STREET For 90 years, Whiteway Deli was an iconic, old-school sandwich shop. The no-frills spot was beloved for its stacked sandwiches, including classics like a Reuben and those named after local institutions. The Times-Union (double RIP) was a grilled pita with turkey, tabouli and hot sauce. When the family institution was sold in 2016, it had another life as Whiteway Deli & Tavern before closing permanently. RAIN DOGS BAR: 1045 PARK STREET For over a decade, Rain Dogs in Five Points was a safe haven. Started by Christina Wagner, this was more than just a place to get bottomless mimosas or local beer. The bar became a cultural hub and offered a divey, artsy vibe, hosting poetry slams, local bands, improv and more. SUN‑RAY CINEMA / PIZZA CAVE: 1028 PARK STREET This Five Points venue was the ultimate movie theater experience. From indie flicks to blockbuster films, Sun-Ray offered something for everyone – and so did their menu. The signature house-made pizzas named after cult-films, the Black Lagoon or Zaat pizza, were delivered straight to your cushy movie theatre seat. The pizza was so good they opened a separate pizza restaurant, the Pizza Cave. It wasn’t just about the ‘za or the milkshakes or the build-your-own-popcorn-toppings bar or the bucket of beer; it was about the love of cinema and the community created from watching a movie together. CHOMP CHOMP: 4162 HERSCHEL STREET Originally in downtown Jacksonville, this hole-in-the-wall opened in 2011 and was known for its scrappy vibe and signature Chomp Chips dusted with curry powder. The over-the-top menu was an excellent spot for lunch or a late-night bite featuring mouthwatering sandwiches that weren’t your traditional sandwich shop fare, like a Banh Mi and Korean BBQ filling. After a move to Avondale, Chomp Chomp had another three years before closing permanently. ALEWIFE BOTTLE SHOP: 1035 PARK STREET This shop was one of those warm, welcoming neighborhood hangouts that made everyone feel at home. While Alewife was known for its curated craft beer, cider and mead, it was more than just a retail space. The owners hosted a variety of community events, including craft and game nights, creating a space not just for beer lovers but for all. RAGTIME TAVERN SEAFOOD AND GRILL: 207 ATLANTIC BOULEVARD Located in Neptune Beach Town Center, local favorite Ragtime Tavern closed in early 2025 after 40 years of serving the community. The small spot turned spacious as the business expanded over the years, which included an in-house brewery that was Jacksonville's first microbrewery and taproom. Ragtime was known for its Cajun cuisine, fresh seafood and live music. BURRITO GALLERY: ORIGINAL LOCATION 21 E. ADAMS STREET Burrito Gallery set up shop in downtown Jacksonville and became a beloved Adams Street staple. Founded in 2005, the fast-casual joint, known as “Jax Mex,” specialized in tacos, margaritas and burritos. As you waited for your food to arrive, it gave you a chance to admire the local art on the walls. At its height, BG had four locations scattered around the city, with the last location in Brooklyn Station closing in 2025. CORNER TACO: 818 POST STREET Corner Taco embodied the American food truck dream. It started serving “semi-swanky street food” in a vintage Airstream in 2012, quickly becoming a beloved local institution. In 2014, they opened a brick-and-mortar in Five Points, slinging signature favorites like 24-hour brisket and specials like General Tso's Chicken Tacos and Smashburger Tacos. FERNANDINA BEACH/AMELIA ISLAND 29 SOUTH: 29 SOUTH 3RD STREET Opened in 2006 in downtown Fernandina, 29 South was an early advocate for farm‑to‑table cuisine in the region. Chef-owner Scotty Schwartz and his team grew organic produce in an organic, on-site garden and sourced fresh meat and seafood from local fishermen and farmers. The menu embraced seasonal change, playful flavors and Southern hospitality. It was not only a top dining spot in Northeast Florida, but ushered in an era of commitment to sustainable, local gastronomy. GILBERT’S UNDERGROUND KITCHEN: 510 SOUTH 8TH STREET From 2015 to 2024, Chef Kenny Gilbert had a presence in North Florida’s restaurant scene with a suite of restaurants: Gilbert’s Underground Kitchen, Gilbert Social, Gilbert’s Hot Chicken and Silkie’s Chicken & Champagne Bar. The Top Chef contestant offered contemporary Southern cooking in different formats. Gilbert’s Underground Kitchen in Fernandina Beach was upscale, highlighting local seafood and seasonal produce. Gilbert's Social, on the Southside, offered smoked meats and unique items like Southern “ramen.” Gilbert's Hot Chicken and Silkies was known for its fried chicken, served with a beachside view. ST. AUGUSTINE GYPSY CAB COMPANY: 828 ANASTASIA BOULEVARD Known as a cornerstone of creative “urban” cuisine in St. Augustine, Gypsy Cab closed in June 2025 after 42 years. Their signature “Cab Fare” menu blended ingredients and flavors from around the world, keeping diners intrigued for decades. However, it’s not the end of good, local food in that space! Another beloved local restaurant, Purple Olive, is taking over the space on Anastasia Island. KINGS HEAD PUB: 6460 US ROUTE 1 Off‑the‑beaten‑path, this pub was located just outside St. Augustine. You couldn’t miss it, thanks to the iconic double-decker bus and bright red telephone booth in front of the building. It was treasured for its traditional English fare, like cottage pie, Scotch eggs and sausage rolls. The dart boards and specialty ales added to the immersive pub experience. GAS FULL SERVICE RESTAURANT: 9 ANASTASIA BOULEVARD GAS was more than just a casual dining spot; their over-the-top burgers caught the eye of Guy Fieri and were featured on Diners, Drive-Ins and Dives. Juicy burgers like the monster jalapeño popper burger and the half‑tank with homemade pimento cheese, slaw, bacon and fried pickles were signature dishes. The retro Americana vibes, craft beers and creative menu made it one of a kind. SCARLETT O’HARA’S BAR: 70 HYPOLITA STREET For more than 40 years, thousands of St. Augustine locals and Flagler College students made a home at Scarlett’ O Hara’s. The storied downtown bar and restaurant was a social institution. The menu, which focused on Southern-style bites like fried green tomatoes and shrimp and grits, was complemented by trivia, karaoke and live music, making it a popular spot to end the evening. In 2022, the location closed with the parting words, “We really did give a damn.”

1928 Cuban Bistro reflects her love of Cuban food and serves as a tribute to her grandparents. Becky learned how to create dishes true to her culture and fuse together the American part of her upbringing. Photo by Cole LoCurto. After moving to Jacksonville from Miami, Becky Gonzalez missed Cuban food, going to bakeries for coffee and pastries and especially the camaraderie. She wanted to create a special place where people are treated like family, share their stories, enjoy a cafecito and taste the flavors of Cuban culture. Gonzalez opened 1928 Cuban Bistro on Baymeadows Road in 2019 partly because of her love of Cuban food but also as a tribute to her grandparents. “My earliest and fondest memorieswere the family getting together in their home,” says Gonzalez. “I remember the laughter, the love,the family and the food. The aromas from the kitchen were unbelievable and we all waited for themeal to be served.” After developing a loyal following, Gonzalez has since opened three morelocations, with a fifth 1928 Cuban Bistro in the works. We caught up with her in her home kitchen tolearn more about her background and where her love of cooking originated. What is a memory you have of some food that was a part of your family gatherings? Growing up in Miami, at almost every gathering we had guava pastries and ham croquetas from a local Cuban bakery. The kitchen smelled like garlic, onions and pork roasting in the oven, leaving everyone anxious for dinner. Everyone would gather around the kitchen talking, laughing and catching up on life. My grandmother always had a big smile on her face, usually just observing the family she had created. I could always tell she had a sense of peace knowing one day when she's gone, she did her job by keeping the family together. Where did you learn to cook Cuban food? This is funny, but my grandmother was actually not a cook at all; she's probably the only Cuban grandmother I know who can't cook, which was always a big joke in the family. I owe my love of cooking to my husband. Being around my mother in the kitchen and my husband's grandmother really inspired how I cook today. My husband's grandmother Adela is the most amazing cook ever. She is 95 years old and still wakes up early to begin cooking for the day; she is truly an inspiration. I learned how to create dishes true to my culture and fuse together the American part of me. Learning from all these women in my younger life was a wonderful experience because not only did I learn howto cook and add ingredients to enhance the flavor of the food but also the warmth and togethernesscooking really brought to the family. When complimenting my mom for a particular food she cooked,she would say the secret ingredient to any meal is cooking with love. What led you to open 1928 Cuban Bistro? I opened 1928 as a tribute to my grandparents because they were the epitome of honorable and moral people. They came from Cuba in 1961 and instilled in us a love, gratitude and loyalty towards this country. My grandfather was always a positive influence in my life with a caring attitude and my grandmother was a force of nature. She was a strong woman who loved her family and let you know you can accomplish anything in life. Actually 1928 is the year my grandfather was born; there is pink all around the restaurant because that was his favorite color and on the wall there’s a song that he always sang to my grandmother at every gathering. What I do, I do because I know my grandparents would approve. They are my metric on how I measure my conduct, my life and I pray I am making them proud. What are your 5 favorite ingredients to use and why? My top favorite ingredients would have to be olive oil, garlic, white onions, culantro (not cilantro) and Goya's Adobo seasoning. I love the aroma of a good sofrito and I use these ingredients to create that. Culantro has an intense flavor and is an amazing herb usually used in Caribbean dishes. I really enjoy using culantro to add flavor to soups, beans and marinades.

Pancit literally means "convenient food." This quick and easy Filipino dish will satisfy your hunger and give your taste buds a treat. Photo by Amy Robb. 8-10 Servings Ingredients 1 (1-pound) package pancit noodles (SUPER Q brand) 1/2 cup soy sauce, divided 1/4 cup chicken broth 1/2 cup chicken bouillon powder 1/4 cup vegetable oil 1 cup onions, diced 1/4 cup sliced garlic 1 pound boneless skinless chicken breast, sliced 1 cup celery, julienned 1 cup carrots, julienned 1/4 cup oyster sauce 1/2 bunch cilantro, chopped 1 cup snow peas, trimmed Salt and pepper, to taste Instructions Fill a bowl with water and add pancit noodles so they are fully submerged. Allow noodles to soak until completely hydrated, 10 to 15 minutes. Once noodles are pliable, remove from water and place in a clean bowl. Add 1/4 cup soy sauce, chicken broth, chicken bouillon powder, salt and pepper to pancit. Mix until thoroughly combined, then set noodles aside. Heat oil over medium high heat in a large wok. Saute onions and garlic until soft, then add chicken. Season with salt and pepper and cook, stirring occasionally, until chicken is cooked through and no longer pink. Once chicken is cooked, add remaining 1/4 cup soy sauce, celery and carrots and cook until vegetables soften slightly. Add pancit noodles and oyster sauce to wok and stir to combine with chicken and vegetables. Allow to cook, stirring occasionally, until noodles are warmed through and flavors have melded. Season pancit to taste with salt and pepper and toss in cilantro and snow peas just before serving.

Co-founders MJ Anderson and Nadia Korths stand at the entrance to the Murray Hill Farmers' Market, held every Wednesday evening. Photo by Austin Allen. Like the crisp crunch of a yardlong bean, the first cool air of fall breaks through the summer heat. Florida summers can be brutal; aside from a few resilient plants, farmers forfeit the battle against bugs to plan and prep for fall. Recent record temperatures have made the season even more challenging with farmers having to prioritize the safety of farm staff in extreme weather. So, once the October air shows any sign of cooling down, farmers, market managers and customers in Northeast Florida welcome the kickoff to peak growing season. “It feels like a season of renewal,” says Sarah Salvatore, farmer and director of Eartha’s Farm and Market in Northwest Jacksonville, who anticipates the busy season even with the long days of sowing seeds and working the soil. Although many farmers’ markets in our region are open year-round, fall marks the return of an abundance of local produce. Markets in other parts of the country close when winter approaches; in Florida, booths are once again filled with seasonal produce like beans, peas, tomatoes, sweet potatoes, root vegetables, lettuces and leafy greens. Market staff and vendors look forward to the return of shoppers making a weekly visit to get seasonal favorites and staples like sourdough bread, fresh eggs or local meats. Farmers’ markets are a meeting place and without the summer heat, folks are happy to be back, catching up with neighbors, swapping recipes and connecting with the farmers and artisans who produce their food. Under the bridge at the Riverside Arts Market in Jacksonville, Farmers Row is once again filled with fresh local produce and cartons of farm-fresh eggs. Tucked behind the trees at the St. Augustine Amphitheatre Market, vendors fill the booths with locally-produced favorites and a chef shows shoppers how to cook up their market finds with easy recipes. Jessica Meyer, market manager at DIG Local Network, which hosts Beaches Green Market at Penman Park in Jacksonville Beach, looks forward to the families returning to the market and the fall events. She loves that autumn invites more people to discover vegetables like Seminole pumpkins, kohlrabi and broccoli spigarello (an Italian heirloom cross between broccoli and kale) at her market. And some of those market discoveries end up on holiday dinner tables, creating new experiences and conversations. Cultivating those conversations around the importance of agriculture and building connection to our food is what moved Miranda Jade Anderson, better known as MJ, and her business partner Nadia Korths, to launch their own neighborhood farmers’ market. Murray Hill Farmers’ Market opened in September 2022 at Fishweir Brewing Company, but taking the original idea between two friends and growing it to the community market it is today took research, intention and a shared passion. When Anderson moved to the Murray Hill neighborhood, she became passionate Co-founders MJ Anderson and Nadia Korths stand at the entrance to the Murray Hill Farmers' Market, held every Wednesday evening.about facilitating a space to connect her community to where their food comes from and to foster sustainability. Having never started a farmers’ market, she reached out to seasoned market managers who could offer some advice. She did a lot of research and built systems and a foundation to support their mission. Anderson had friends – farmers, small business owners and artisans – who were ready to fill the booths and put their passion on the pavement. The community-centered Fishweir Brewing Company was willing to give them a space. As someone who has worked with many farmers markets, I have to say, this is not how this typically goes. But that is the magic in this market. When I spoke to Anderson, she talked a lot about her “farmily,” the vendors and team that make the market happen every Wednesday night. She explained how they discuss decisions and share ideas as a group, with a collective commitment to making the market successful. They also share meals together, support each other in times of need and nurture their relationships beyond the market-day setup and breakdown. The Murray Hill Farmers’ Market has created a community within their market, not just a market serving the community. Anderson and her farmily hope to continue to grow that community by building capacity to increase food access and get the word out through mailers sponsored by local businesses. She envisions similar models replicated in other neighborhoods of Jacksonville and is happy to be a resource for others. “It takes the right person and passion to do it,” says Anderson. “It is equally important to have the right skills (organization, marketing, communication) and being social and caring about the cause – farming and bringing local food to the public. All of the other details will work out, but the person or people need to have those things going." Whether Northeast Florida’s abundant growing season inspires you to create a new meal or discover a new market, community connections and peak produce are waiting for you at your local farmers’ market this autumn.

Rent a spot in a community garden to grow fresh produce and friendships. Members of the St. Augustine Beach Community Garden share tips for growing vegetables in Northeast Florida. Photos by Jenna Alexander. It’s a cloudy, cool February morning the day I visit the Beaches Organic Community Garden in Neptune Beach, unprepared for the bounty that will soon be placed in my arms — radishes, bundles of broccoli, bouquets of greens and more, all grown by enthusiastic locals, ranging in skill level from novice to seasoned. In many other places, nothing would be happening in the middle of winter, but here in Northeast Florida, gardening is a year-round activity. Though the Saturday workday is winding down when I arrive, a number of gardeners are still hanging around Jarboe Park, admiring their beds and exclaiming over the bounty of the winter. This garden, like other local gardens, features a number of plots rented by community members. Individuals visit their plants whenever they like, and most are also on hand during designated workdays and help tend the garden as a whole. Similar community gardens in public parks are popular around the United States, with a recent report from the Trust for Public Land reporting around 29,000 plots in the 100 largest cities. Gardeners participating in community garden plots have a bevy of resources to help in their growing efforts, including The American Community Gardening Association, and at the local level, the University of Florida’s Master Gardener Program. The UF program includes a community garden at the Extension Office in Hastings, with about 20 plot participants and a host of helpful volunteers who are ready to teach, according to Terra Lyn Freeman, Master Gardener Program Coordinator. “As with all other aspects of horticulture — such as lawn care, landscaping, plant diagnostics and Florida-friendly landscaping education — we are here to provide research-based information to anyone in St. Johns County,” says Freeman. Community gardens in Northeast Florida are frequently initiated by area nonprofits. In addition to the Beaches Garden in Jarboe Park, Dig Local Network of Jacksonville also maintains The Dutton Island Garden, which has been sprouting since 2011. Both gardens grow seasonal vegetables and fruits and both also foster a sense of community responsibility. “There are so many lessons to be learned through gardening: nutrition, sustainability, responsibility, teamwork and a love for nature,” she continues. “It’s been rewarding to watch the kids’ enthusiasm when it’s harvest time! Many have tried new vegetables for the first time, both in the garden and after they take their bounty home.” Farther south on Highway A1A, at the St. Augustine Beach Community Garden, President Jim Cargilo believes tending a garden can help encourage better nutrition and reduced obesity while offering an abundance of nutritious foods. “The addition of organic community gardens may improve nutrition and increase the consumption of fresh fruits and vegetables,” he notes. “These gardens also strengthen community ties, reduce environmental hazards and create a more sustainable food system.” Exercise is another distinct benefit of becoming part of a community garden. For those ready to get outdoors and burn a few calories, tending a plot among friends and neighbors is an excellent strategy. “Organic gardens allow for a healthy living style and create a routine filled with surprises from nature and personal exercise,” says Cash McVay, founder of nonprofit City Sprout, which hosts a variety of gardens in the St. Augustine area, including the Lincolnville Community Garden. A word to the wise for those who are reading this and thinking ruefully about their “black thumb” —community gardens are a great place to have your mind transformed. Each gardener I spoke to insists everyone is capable of growing and that the point is to educate and inspire — and, as the name suggests, provide nourishing food to a community beyond the confines of the garden gate. Many local gardens are also committed to sharing fresh food with those in need. “Our volunteers deliver fresh produce to our partners — such as the St. Francis House in St. Augustine— where the produce is turned into delicious meals,” says Cargilo. The perimeter fence around the Lincolnville Community Garden typically has vegetables that passersby can pick, according to McVay. He also highlights the benefits of using the garden for community gatherings such as kids’ camps and potlucks.

Tamarind gives this Filipino soup its sweet & sour flavors. It can be served straight or over rice. Additionally, fish sauce can be served as a condiment with this dish. Photo by Amy Robb. Serves 12 Ingredients 1/4 cup vegetable oil 2 cups chopped onions 1/4 cup minced garlic 1/2 head cabbage, quartered 3 Japanese eggplants, sliced 1” thick 1 medium daikon radish, peeled and cut into 1” chunks 2 large tomatoes, chopped 12 okra, trimmed 4 banana peppers, cut into 1” chunks 3 thick slices fresh ginger 3 pounds pork neck bones, cut into 1” thick pieces 2 quarts water 2 packets tamarind soup mix (Knorr or Mamacita Sinagong Sampalok brand) 8 baby bok choy leaves, halved lengthwise 1 cup green beans, trimmed Salt and pepper, to taste Instructions Heat oil in a large stockpot. Add onion and garlic, season with salt and pepper and saute, stirring occasionally, until onions become translucent. Add cabbage, eggplant, daikon radish, tomatoes, okra, banana peppers and ginger. Saute until vegetables are just tender. Add pork neck bones, water and tamarind soup mix. Bring soup to a boil then reduce heat to medium low. Cook for 30 minutes, occasionally skimming the surface of the soup to remove impurities. Add bok choy and green beans in the final minutes of cooking. Season soup to taste with salt and pepper and serve in soup bowls.

Packed with vegetables, this hearty comfort food is quick to fix and makes a perfect weekday dinner. Photo by Wesley Parsons. Serves 6-8 | Ingredients 2 tablespoons olive oil 1 onion, diced 2 large carrots, diced 1 stalk celery, diced 2 garlic cloves, minced 1 (12-ounce) can organic fire-roasted crushed tomatoes 4 cups organic chicken broth (low sodium) 3 to 3-1/2 cups cooked cannellini beans (or two 15-ounce cans organic cannellini beans) 1 tablespoon + 1 teaspoon Ground Veggie Blend, found at local supermarkets or online 1/4 teaspoon black pepper 1-1/2 teaspoons salt 1/4 teaspoon onion powder 1/2 teaspoon paprika 1 pinch sugar (optional – to cut acidity) 2 bundles Swiss or rainbow chard, cut into strips Instructions Sauté onion, celery and carrots in the olive oil. Once they are soft, add the garlic and cook for one minute. Add the crushed tomatoes, chicken broth, white beans and all the spices. Bring to a boil for about 5 to 10 minutes with the lid on to release the flavors. Turn off the heat, incorporate chard, stir, cover and wait about 3 to 5 minutes for the chard to cook.

Discovering the Differences – and Similarities – Between Northeast Florida and Northern Europe While there are many differences, it’s been surprising to discover a good deal of commonality between traditional Scandinavian cuisine and that of Northeast Florida. Photos by Jesse Brantman. Growing up in Sweden, I spent most of my life in Scandinavia, though I’ve also had the opportunity to live in Switzerland, Canada and Germany. In 2018, as a result of my husband’s job, we moved to Jacksonville, which may seem like quite a shift from Sweden, Norway and Denmark. This transfer, however, was not a hard decision for us because we love to discover new countries and cultures. Now, with our infant daughter Filippa, we are learning about life, and food, in Northeast Florida. Food has always been a big part of my life. Every day after school, I would ask my mother if I could bake something or prepare dinner. As I grew, my older brother, who also loves to cook, taught me more about using sustainable ingredients. That early experience led me to a career in the food industry. Several months ago, I started Scandinavian Simple Eating , a blog intended to inspire Americans to learn about Scandinavian cuisine. Simultaneously, as I explore Jacksonville, my understanding of local culinary practices and ingredients is also increasing. While there are many differences, it’s been surprising to discover a good deal of commonality between my traditional cuisine and that of my new home. What is Scandinavian food? Scandinavian, or Nordic, food is cuisine from Sweden, Norway and Denmark. The deep historical roots of this regional food is related to its natural environment, ranging from farmlands to forests, long coastlines and a multitude of rivers and lakes. Culinary traditions are based on the access to local, seasonal ingredients. Although the three countries encompass a vast land area, the total population of Scandinavia is roughly 21 million. The open space allows for a strong hunting and fishing culture. Seafood is an often-used ingredient in Scandinavian cuisine, including salmon, perch, herring, cod, trout and shellfish. Other common ingredients are pork, poultry, beets, potatoes, cucumbers, dill, parsley and horseradish. Given the big variations between seasons, Scandinavians use a variety of methods for storing food, which ensures local products are available year round. With the humid continental climate, winters are long, dark and cold while summers are most often light, warm and dry. Food preservation is seen not only as a way of extending shelf life, but also adding flavor. Fruits and berries are cooked and preserved, vegetables pickled, mushrooms dried, meat and fish smoked, salted, fermented and marinated. Scandinavians prefer long-lasting breads such as sourdough, dark rye and crisp bread. Even if the cuisine sounds relatively traditional, Scandinavians make it modern and experiment with new food ideas, often taking a time-honored ingredient to use in an innovative way. With help from great Scandinavian restaurants and internationally acclaimed chefs, Scandinavian food has grown in popularity beyond the region. Danish Chef René Redzepi of Noma, a Michelin-starred restaurant in Copenhagen, has earned accolades for his reinvention and interpretation of Nordic Cuisine, especially the use of fermentation as a preparation technique. Chef Mathias Dahlgren, one of the most successful chefs in Sweden, is famous for his natural cuisine based on local organically grown produce and authentic flavors. Another inspiring Swedish chef, Paul Svensson, is well-known for his green gastronomy in which he focuses on seasonal produce and zero-waste food preparation. Adapting Scandinavian Cuisine to Florida What I have discovered in the short time I’ve lived in Jacksonville is that, with some creativity, it is indeed possible to cook my favorite recipes in Northeast Florida. By replacing some hard-to-find ingredients with items that are more commonly available here, I can prepare dishes that reflect the original idea behind the recipe. In fact, experimenting in the kitchen and putting my own twist on traditional foods is one of my favorite pastimes, whether I am in Florida or Scandinavia. People dine out more frequently here than in Scandinavia, where restaurants are more expensive. Scandinavians are more inclined to cook at home on a regular basis, and kitchens are seen as a family room where everyone, including the kids, can help to prepare dinner. Another difference I have noticed is that many people in Northeast Florida have gardens and grow their own vegetables and herbs. In Scandinavia, this is not so common in large cities. One staple product I haven’t been able to replace yet is Scandinavian bread. We eat a lot of bread, made from flours like rye, graham and spelt. In Denmark, an “open sandwich” can become food art with the different ways ingredients are used as toppings on a slice of bread. Yet I also find similarities between Scandinavian and Floridian cuisine. A great example is the availability of fresh seafood in Jacksonville. Fish is a main ingredient in my native cuisine, and fortunately I realized soon after I moved to Florida that I would be able to find a lot of great fish here. The extensive local variety has been inspirational, and I am excited to use seasonal fish in my Scandinavian recipes. The recipe I created for Scandinavian Fish Cakes is based on a traditional Swedish dish called Wallenbergare. The original version of this recipe is made with veal but easily adapted to use local fish. The flavors are common in Swedish cooking – butter, nutmeg, white pepper, allspice and cloves. The side dish features potatoes, (a food staple of Scandinavia), pickled cucumbers (instead of peas) and local blackberries, which replace Swedish lingonberries. Prepare the cucumbers first to allow time for quick pickling. While much is different here, I am learning how to adapt my food and recipes to incorporate the best elements of Northeast Florida’s food culture.

This recipe is based on a traditional Swedish dish called Wallenbergare. The original version of this recipe is made with veal but easily adapted to use local fish. Photo by Jesse Brantman. Serves 4 Ingredients For the pickled cucumber with chives 1 cucumber 1 teaspoon chopped chives 1 cup water 2/3 cup granulated sugar 1/3 cup white vinegar For the fish cakes 1-1/3 pounds grouper fillet (or other white fish) Pinch of salt 1 egg 2/3 cup whole milk ½ teaspoon ground white pepper 1/3 teaspoon ground allspice 1/3 teaspoon ground nutmeg 1/3 teaspoon ground cloves ½ teaspoon cayenne pepper Zest from one lemon 1-½ cups panko breadcrumbs 2 tablespoons butter 1 tablespoon oil For the potato purée 1 pound potatoes, peeled ½ cup whole milk 3 tablespoons butter, room temperature Pinch of ground nutmeg ½ teaspoon salt For the blackberry compote 12 ounces blackberries 2 tablespoons 100% cranberry juice from concentrate 1 tablespoon raw cane sugarPREPARATION Instructions To make pickled cucumbers : Wash the cucumber and slice with a mandoline in thin slices (or use a knife). Place the sliced cucumber and chopped chives into a jar with lid. Mix water, sugar and vinegar in a saucepan. Simmer until the sugar has melted. Pour the water mixture into the jar with the cucumbers and chives. Cool, then cover with a lid. Store in the refrigerator for up to one week. To make the fish cakes : Cut the fish fillet into small pieces and place in the freezer for 30 minutes (to make the cakes easier to shape and prevent ingredients from separating). When the fish is cold, place the pieces in a food processor together with a pinch of salt. Briefly pulse the fish and salt in the food processor. Add egg, milk, white pepper, allspice, nutmeg, cloves, cayenne pepper and lemon zest. Add some extra salt if needed. Pulse ingredients again to combine. Shape the fish mixture into four burgers. (To keep the mixture from sticking to your fingers, moisten hands with cold water.) Place breadcrumbs on a plate and coat cakes on both sides. Add butter and oil to a large frying pan and heat to medium temperature. When the butter has melted and started to turn brown, add the fish cakes and fry them until each side is golden brown and the fish is cooked, about 3 minutes on each side. To make potato purée : In a medium saucepan, boil potatoes in water with a pinch of salt. Cook until the potatoes are soft. Drain water. Press potatoes through a potato ricer and place the riced potatoes back into the saucepan. Add milk, butter, nutmeg and salt into the pan and mix it all together. Keep it on low heat until it is time to serve. To make blackberry compote : Wash the blackberries and place in a medium saucepan. Add cranberry juice and simmer on medium temperature for 10 minutes, stirring occasionally with a spoon. Add the sugar, stir and let simmer another 5 minutes. Spoon blackberries into a jar with lid. Store in the refrigerator for up to one week. To serve : Divide potato purée between 4 plates. Place one fish cake on top of potato purée. Spoon pickled cucumbers and blackberry compote alongside each fish cake. Garnish with fresh thyme and chives.

Sustainability and food sovereignty are the two core values of the market. The team at Murray Hill Farmers' Market work as a community to achieve food sovereignty and regenerate the land to create a more resilient neighborhood. Photo by Cat Tortorici. The Murray Hill Farmers' Market (MHFM) was launched to promote the importance of regenerative agriculture, to create a more connected local food system and to foster a sense of community around locally grown food. I had started volunteering at a farm and gained a huge respect for agriculture. Then my friend Nadia Korths, who noticed I had some ideal skills for management as well as connections, particularly in the local agriculture scene and in the neighborhood, suggested I start a farmers market in Murray Hill. She and I combined our brains and hearts to develop a model for a small to medium sized farmers' market, proportional to the area in which it resides, that is centered around sustainability and food sovereignty. These are the two core values of the market. This model can be replicated in other parts of town in order to move toward the vision of a neighborhood that embodies natural beauty, ecological health and an abundant capacity. To create a more resilient Murray Hill neighborhood, we work as a community to achieve food sovereignty and regenerate our land. The motivation behind the creation of MHFM was an appreciation for farming and a desire to connect people to the source of their food. The market provides an opportunity for a solution, for growth and for connection; in this case, connection to our food and to each other. A complex issue such as this one can be frustrating because there is no quick fix. It takes a lot of time and people that care enough to make change happen. VENDORS The 5 categories of vendors are directly linked to the mission: Food grown/produced locally Value added products / cottage industry foods (ex: pickles, breads) Food related products (ex: wooden cutting boards/spoons) Health / wellness / lifestyle (ex: candles, detergents, sustainable home goods) Farming / gardening related products (ex: seeds, plant starts) Vendor applications are scored on sustainability, locality, individuality and market viability (the likelihood that a product or service will be successful and profitable in a specific market). We made a conscious decision not to include any jewelry, art, craft or clothing vendors for this market, as we are holding a strong focus on our mission and core values. A few vendors that are an excellent representation of MHFM are Chandanko Farms, Harmony Mushroom Co, Clinical Traditions Co, Prema Bakes and Seitanic Jax. The folks behind all 5 of these businesses are hyper-local (live within 5 miles of the market), practice or support sustainable agriculture, and play a role in bringing wholesome, high quality food/medicine directly to consumers. They are quite charming as well! We are bringing some of the best quality groceries around Jacksonville directly to a diverse historic neighborhood that people can easily walk or bike to. One of our goals is to become a part of the FAB (Fresh Access Bucks) program, which not only accepts SNAP/EBT as currency, but doubles customers' for grocery-type foods. It’s a huge deal for low-income folks to be able to shop high quality, locally grown food; this directly ties into food sovereignty, the right to local, healthy food. It suggests a smaller food system in which the people who produce, distribute and consume food are at the heart of the food system rather than larger corporations. We hope to add the FAB program into our structure as soon as we can manage it. MHFM prioritizes selecting vendors/farmers that practice regenerative farming, which goes a step beyond organic/sustainable farming because not only are they not spraying harmful chemicals and preservatives (which are terrible for our health), but they are using farming practices that enhance our soil more and more after each harvest. Farming regeneratively, or supporting those that do, is one of the greatest environmental impacts you can have as an individual. Some regeneratively minded vendors/farms you can find at the market include Clover Farms, Bee Grateful Apiaries, Cartwheel Ranch Meats, Southern Acre Farm and Bee Pollen Farms. Aside from the agricultural part, MHFM is naturally regenerating community among neighbors and the local economy by keeping our dollars circulating right here. This creates strength and resiliency in our community, especially when it’s tied to our food, health and overall well-being. Our host, Fishweir Brewing Co has been a huge help with community engagement; they're probably the most family friendly brewery I’ve been to - which is a huge plus for the farmers market. Lots of parents enjoy bringing their kids along to MHFM; they can enjoy a craft beer and enjoy live music while their kids run around in the backyard and get some energy out. We’ve got a couple of yard games like corn hole and giant connect 4 to entertain folks of all ages. Since Day 1 of Murray Hill Farmers Market (September 28, 2022), we have been fostering a sense of community with each other. It’s something that comes naturally when you bring people together that deeply care about the same things, in this case supporting local and highlighting agriculture. Someone came up with ‘the Farmily’ as a nickname for our group and it stuck. Many of the vendors support each other by collaborating on products, selling each other's products at other market and also trading/bartering items. Vendors are encouraged to use compostable packaging when possible, and we even have a resource section on our website for this. We do not allow styrofoam at the market, and we discourage the use of unnecessary plastic. I’d like to highlight one of our regular vendors here, Seitanic Jax. They always have a small compost box next to their table that all of their food scraps go into. This sets an excellent example for other vendors as well as customers. Currently, MHFM is a drop-off option for Apple Rabbit Compost subscribers. I would love to someday have their resource recovery bins at the market every week, which separates waste into 3 categories: compost, recycle and landfill. This is a very educational practice that definitely aligns with our values. The goal is the same now as it was in the very beginning: to have a great selection of high quality, locally grown/produced food staples that folks tend to need on a weekly basis. We want to continually solidify this, so we can really become a one-stop shop type of market where you can get all of your grocery and home goods for the week - one that is consistent and reliable for the neighborhood. To some extent we have already accomplished this, but of course there’s also so much room for improvement! It’s a win-win-win. Food that’s healthier for you, your community, and our environment. And we’re pretty good at having fun while we do it!