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Got the following message from Antonio Guadamuz and thought I’d pass it along to all who want to put their money where their mouth is. Below is a checklist of many ways that you can help support Urban Oasis Project with their various efforts to get fresh, local and organic food to under-served neighborhoods. This organization is behind the emergence of two new grower supported markets (in Liberty City and Upper Eastside), and has created dozens of edible gardens for families in need. Now they’re growing in many new directions. Don’t have time to volunteer? UOP is a 501 (c) 3 charity and your donations are tax deductible.


It’s never been a better time to get involved!

Urban Oasis Project has been driven over the past two years mainly by the volunteer efforts of Melissa Contreras, Art Friedrich and Antonio Guadamuz — and they couldn’t even begin to count the number of hours they’ve planted gardens, organized events, networked with people, written grants, coordinated farmers markets, driven vegetables from farm to market, and so much more.

We’re moving into a new phase of the project! Melissa, Antonio and Art will have nearly full-time positions working in our partnership with Earth Learning to create a new sustainable farm and market in East Homestead at Verde Gardens — and it’s going to be impossible to keep up all the other aspects of UOP without a broader group of of members actively taking on responsibilities.

[Urban Oasis Project is no longer affiliated with Verde Gardens!]

Here’s a list of some things that we’re doing that you can help with:

Farmers Markets
Market Assistance —  Helping set-up the market, making the displays pretty, selling veggies, and breaking down. Thursdays and Saturdays.
Market Expansion — Making educational displays, cooking demos, recruiting new vendors, recruiting musicians, etc. Be creative!
Market Outreach —  Promoting the market through flyers, directly to passerby at markets as well as at neighborhood events, homes, stores etc.

Garden Building
GIVE Garden management — Contacting interested recipients, setting up dates to plant, organizing volunteers and materials, follow-up contacts and visits.  Creating handouts for distribution.

Potlucks and Workshops
Organize Workshops — Recruit folks who want to teach, promote the workshops. We’d love to be able to expand this program to reach more low-income people as well! Host a potluck and/ or workshop yourself.

Other Initiatives
Food Truck Project — If we have committed project leaders, we’d like to have our own Food Truck with a permanent garden in the bed, to travel around and give educational presentations.

Homestead-Verde Gardens Farm and Market — Looking for volunteers and workers for the new Verde Gardens project in Homestead! A 22 acre organic, permaculture designed farm we’re building from scratch! Daily work being done so you can come almost anytime!

[Please contact Art Friedrich at 786-548-3733 if you wish to volunteer for Urban Oasis Project activities and events.]

These are a few of the things we do. Do you see a way to tap in? Every little bit counts! The most important thing to us at this point is consistency. You must be able to do what you commit to, otherwise it doesn’t help anybody!

Please call us or email with any questions and to get started! We can do lots to help out, you will be supported!

Thanks,
Antonio Guadamuz
Vice Treasurer
Urban Oasis Project

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     The CSA’s been finished for a few weeks, and I don’t know about you, but I’ve been craving those veggies and salads! The fruitful bounty of summer helps compensate – I get so distracted with the juicy tropical fruits, and soon the avocados, that I almost forget what I’ll be missing until the fall. Another windfall of summer is that there’s EGGS available! We’ve been eating them in omelets, quiches, sandwiches…finally, getting our fill.

     Bee Heaven Farm has officially started the summer season offerings, coinciding with the first lychees and mangoes. The new on-line web store will let you order until Thursday June 8th at 3pm for Friday’s harvest. You’ll be able to choose from 2 places to pick up your order on Saturday- the farm, or Joanna’s Marketplace in Dadeland. There’s a pretty good assortment of goodies, including Rachel’s Eggs (certified organic), Tilapia, Hani’s cheese, hommos, baba ghanoush and tabbouleh. You’ll also find local raw honey, callaloo, herbs , carrots, parsnips, Black Spanish radishes (spicy!), and other yummy things. Fruits include several varieties of mangoes, mamey sapote, white sapote, two kinds of lychees, and a great deal on a 10-pound box of certified organic lychees from BHF’s Green Groves – plenty to indulge, share, freeze, make lychee syrup (pancakes!), and even wine. According to Kathy, longtime CSA member and home vintner, you need about 5 pounds of lychees per gallon of wine.

    The link to the store is not published on the website, but you can get to it from here: www.redlandorganics.com/BHFwebStore.htm When you place your first order, you’ll need to set up an account (no charge), then you can order every time there’s an offering. The summer web store will only be ‘open’ on weeks when we have something to sell. We might not have something every week, but when we do, the store will be open from Tuesday morning through Thursday 3pm.

     So, locavores, go get some goodies before the store closes!

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Slip sliding away

Chef Adri Garcia

It was lunchtime and I was hungry, prowling Pinecrest Gardens Green Market for something to eat one Sunday last month. Came across Chef Adri Garcia at the west end of the market. She was cooking up sliders made with grass-fed beef raised on a farm in rural Northwest Florida near the Georgia-Alabama border.

Now I don’t usually eat beef and didn’t think I missed it. But Adri insisted this was different. Grass-fed, not corn fed. Cows roaming in bucolic pastures, none of this chemical feedlot nonsense. She recommended the sliders, and her dad Carlos Garcia was at the grill and quickly whipped some up, accompanied by seasoned potato morsels. The meat was seasoned nicely with “four secret ingredients” that Adri refused to divulge. (Garlic might be on of them.) The meat was  chewy and had texture but wasn’t tough, and was lean, not too greasy. A really nice beef flavor came through and I had a moment of food bliss.

Then I came to my senses and asked for grilled onions. Took another bite, oh so good. Reminded me of burgers that I ate when I was a kid — only better. Adri suggested adding her quick pickled cucumbers with onions and red pepper. Sure, why not, load ‘er up. They added a pleasant sweet-sour bite. A Real Coke with real sugar (none of that fructose stuff) from Mexico completed my trip down memory lane when food was, well, real.

Yum! Sink your teeth into this!

The grass-fed meat was sourced from Arrowhead Beef, a co-op of family farms in Chipley FL that raises Parthenais cattle, an heirloom breed which originated in France in 1893. The cattle ranges freely on open pasture eating grass and forage, and is never given antibiotics nor hormones (according to the farm’s brochure). The beef is restaurant quality and wet aged for 28 days.

Adri is the South Dade distributor for Arrowhead. Order your cuts and come pick them up at the market on Sunday morning. Contact her at 786-368-3479 or adrigar2003@yahoo.com for prices and ordering information. Prices are 25 to 35 per cent less than Whole Foods. Free delivery for orders of $100 or more.

Chef Adri will be at the Pinecrest Gardens market through May. As for her prepared foods, she has added Asian tacos with tri-color sesame slaw, hoagies made with Italian style sausage, peppers and onions, and homemade piraguas (Puerto Rican snowcones) to the menu.

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This coming Sunday is the last day that Bee Heaven Farm/Redland Organics is going to be at the Pinecrest Gardens Green Market. Come get the last of the heirloom tomatoes! In honor of the bumper crop we had this season, I put together a non-encyclopedic image of some of the 60+ varieties that Farmer Margie grows.

Bring your market tote! Margie is flooded with a sea of carrots, lettuce, onions, and there will be the legendary, farm-fresh Rachel’s Eggs grown by happy, pastured hens at Bee Heaven.

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The Homestead Farmer’s Market is ending for the season this Monday. If you haven’t gone, you have one last chance to go! It’s at Losner Park in downtown Homestead from 2-6 pm. Because of my work schedule, I haven’t been, but I’m consoling myself with a virtual tour, thanks to a video shot and edited by market manager Kristin Jayd. (She shot it on her smartphone for a class and got a very good grade.) Check it out for yourself on YouTube. Better yet, just go to the market! I hear they’re having a season’s end picnic in the park after the market closes.

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