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Posts Tagged ‘Earth Dinner’

Local goes national

Remember Earth Dinner in April? It attracted the attention of Matt Kronsberg, a freelance writer in New York, who flew down to partake of our locavore bounty, and wrote an article about the feast for Gourmet Live. (You may remember Gourmet magazine. It stopped publishing on paper a while ago and migrated into cyberspace, continuing in form of a web site, and an iPad publication called Gourmet Live.)

Those of us without iPad or iPhone can’t even see the article, so I asked Matt to send a copy, which he graciously did. I converted his email into a 4.3 MB PDF file, which you can download here. Don’t know how many copyright laws I’m violating with this deed! Enjoy it while you can, and feel free to post your comments about Matt’s article.

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The choice is not local or organic but how, through your organic food purchases, you can incorporate supporting local agriculture, local communities and and local economies into an organic lifestyle. The more you were into local culture, the more important it is to support organics in your region.
– George Siemon, Organic Valley

Carolann and Ted Baldyga, Hani Khouri

As the locavore dinner unfolded I couldn’t help thinking that maybe this was the way previous generations ate in this area. Crab, wild pig, cobia, coconut for sure, and other foods were later introduced. Many tropical things, whether native or  introduced, don’t grow in more northern latitudes. Jaboticaba, bignay, betel leaf, callaloo, Red Ceylon peach, rangpur lime, Mysore raspberries  — you’re not going to find most of those at a supermarket in Miami — or New Jersey! (But you can find some things at farmers markets, or grow others in your back yard.)

James and Donna Patrick, Laura Veitia

Earth Dinner calls for us to honor the earth, the very dirt we stand on, by honoring our food. And by so doing, we honor our farmers — a stubborn, determined, independent tribe — who work very hard to feed us. In fact most of the growers who provided the ingredients for our dinner were present — Robert Barnum, Margie Pikarsky, Hani Khouri, George Figueroa, Teena Borek, and guests Thi and Bill Squire representing our local Slow Food Miami chapter.

Bill and Thi Squire

Robert and Margie’s Earth Dinner was only one of two in the entire state of Florida. I’m a bit surprised there weren’t more. A wide range of food grows in the spaces outside urban development, and agriculture is the state’s second largest source of revenue. City dwellers are quick to forget that they live among farmers, even as farmers are pushed back by relentless waves of development.

Robin and Carol Faber

Margie stood up and spoke at the close of dinner. “This dinner is about the importance of the local farmer. It’s important that we support the local foodshed and the richness of the local food here. This is the way to keep our country strong and our food safe. By keeping food regional, it’s easier to control food safety.”

Anthony Rodriguez, George Figueroa, Tina Trescone

Know where your food comes from, or how it was grown and processed. Connect the food with the place where you live, and you will be healthier and stronger for it. At last month’s Earth Dinner, the taste of this place was in the food and drink. It was unlike any dinner I’d eaten anywhere else. And it sure made for good experience and good memories! If I were to savor a perfectly ripe Mysore raspberry or take a sip of bignay wine, blindfolded, years from now, I would remember in a heartbeat this dinner and this particular abundant land — thanks to our local farmers!

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The dinner table is perhaps the most powerful and delicious place to plant the seeds of change; the return to simple truths, change, and wisdom all go hand in hand. Our first step toward change can be to pause when we take our first bite and think about our connections with food. Aha! Understanding this connection is the essence of the Earth Dinner.
– Theresa Marquez, founder of Earth Dinner

Earth Dinner is a new holiday tradition meant to celebrate Earth Day. It was started four seven years ago by Organic Valley and Chefs Collaborative as a way to gather friends and loved ones around the table for a fresh, seasonal meal made of local ingredients. The focus of the Dinner is to have a meaningful conversation about the food — where it came from, how it was grown or harvested, and who grew it. So it was only natural that farmer Margie Pikarsky and grower/chef Robert Barnum would organize their own Earth Dinner,  held the weekend after Earth Day.

Earth Dinner at Possum Trot Tropical Fruit Nursery.

Call it extreme locavore. The challenge was to source all ingredients — except for flour and olive oil — from what was available locally. And so the hunting and foraging began. Chef Michael Schwartz  donated wild boar he had hunted himself together with local fisherman George Figueroa of Trigger Seafood, who donated cobia. Hani Khouri provided cheese and milk from his goats. Large beautiful heirloom tomatoes came from grower Teena Borek. Callaloo came from Three Sisters Farm, and a variety of herbs and vegetables from Bee Heaven Farm. Winemaker Peter Schnebly donated two kinds of local fruit wine. And a plethora of fruit came from Robert’s own grove.

At the wood smoker, Weber bastes wild boar and Sadie checks multi-color potatoes.

Margie and her crew volunteered to help clean and cook, and Robert’s friends pitched in. Preparations took days and went up to the last minute. When I arrived an hour before dinner, a plume of blue smoke chugged from the wood smoker outside the house, as wild boar and multi-color potatoes cooked inside. Both kitchens were humming with activity as helpers chopped, stirred, snipped and tossed. In the dining room, two long tables were covered with white linen and glittered with fine china, glassware and silver. Centerpieces of mixed flowers — food for local bees — from Bee Heaven Farm graced the tables. Glass goblets were stocked with braided breadsticks that had been baked in the wood oven and looked like branches plucked from the grove. Even the sea salt was local, produced by a small company in the Florida Keys.

Donna and James Patrick smell crushed bay rum leaves.

While there was still daylight before dinner, Robert offered guests a short tour of his 40 acre property. Everything he grows is useful in some way. He pointed out bay rum, lemon bay and citronella outside the house, and invited guests to crush leaves and smell different scents. Jaboticaba was nearby, with small, unripe berries growing on its trunk. It bears fruit three or four times a year. Robert harvests the berries for wine, of which we got a taste later in the dinner. Guests strolled through the grove and saw macadamia, mango, and lychee trees (to name just a few of the edibles that I recognized).

<< to be continued >>

Robert Barnum holds up a jaboticaba fruit.


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Earth Dinner Celebration
A Possum Trot Experience

Featuring local seasonal organic produce from Redland farms

Saturday, April 30th, 6 p.m.
at Possum Trot Tropical Fruit Nursery

Guests will be treated to a brief farm tour followed by a 7-course farm dinner prepared by Possum Trot owner, the “Cantankerous Chef” Robert Barnum, using ingredients exclusively* grown or produced within the South Florida Greater Everglades Foodshed (Lake Okeechobee south to Key West).
*except flour & olive oil

MENU

Okeechobee wild boar, Florida grass-fed beef, wild-caught local fish
Redland grown seasonal vegetables and fruit
Local tropical fruit wines
Goat cheese

Producers: Bee Heaven Farm, Hani’s Mediterranean Organics, Possum Trot Tropical Fruit Nursery, Three Sisters Farm, Miguel Bode Honey, Florida Keys Sea Salt, Schnebly Redland’s Winery

Wild-caught fish and boar donated by Michael’s Genuine Food & Drink and Trigger Seafood

Part of a series of Earth Dinners sponsored by The Chefs Collaborative and Organic Valley

Get Tickets Now! $130 per person.
Attendance limited. Advance reservations required by April 25th.

Possum Trot Tropical Fruit Nursery is located in the Redland farming area south of Miami, next door to the Monkey Jungle.

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