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Archive for the ‘photo’ Category

This year’s GrowFest! debuts the Redland ART section. Applying the same criteria as for all GrowFest! vendors, art or photography by local artists is showcased, depicting local, edible or native plant, animal or local scenes, or incorporates locally-grown or native materials.

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Rachel Pikarsky is an up-and-coming printmaker based in Redland. She grew up on Bee Heaven Farm, and has drawn inspiration from the natural and human environment around her.

In her own words:

44594_10151787540143255_103182159_nWhether it be figuring out who someone is to me and where they fit in my world, playing around with silly, slightly cynical ideas, or dissecting my own psyche, my artwork is my way of decoding the world around me. I tend to try to portray the essence of an individual, object, or experience by placing it in an unusual situation and seeing how it responds. In that way my work has a sort of life of its own.

I began playing with the idea of birds for exactly that reason. They are often viewed as diminutive mindless creatures, but to me they are so much more. They possess the amazing ability to remove themselves from any situation they feel uncomfortable in. Therefore, anything I draw them doing, they must have inherently chosen to be in that state. This ended up creating an interesting meaning for me because so often I, like everyone I would imagine, feel trapped doing things I don’t wish to be doing and have little control over how I am reacting.

62486_10151368320283255_566166295_nMy subject matter and even the medium became a sort of therapy for me regarding these sorts of situations. I make prints of different sorts—lithographs, etchings, woodcuts, silkscreens, etc… There is one thing that all of these have in common: they are incredibly tedious and time consuming. I began spending countless hours perfecting a wing or drawing tangled nests and it made me feel completely and utterly, if for just a moment, in control.

I draw inspiration from the people and places around me, which almost always has its roots in nature and the tropics. I try not to shy away from the nitty-gritty of mother nature and instead embrace it and turn it around into a bit of tongue in cheek banter and much of my work has a ridiculous or sarcastic side to it. My work as a whole ends up being a black and white intricacy splattered with bright colors and an expressive drawing style incorporating memorable farmers from the area, fruits with personality, and anxious alcoholic birds!

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GrowFest-logo-2

 

A celebration of all local things edible, green, and growing

Hosted by Bee Heaven Farm / Redland Organics

Heirloom Tomato & Vegetable Seedlings
Fruit Trees * Growing Information
Local Food * Live Music
Park Tours * Giveaways * Kids’ Activities
Demos & Presentations

Browsing through a sea of seedlings in the heirloom tomato section. (GrowFest! 2012)

Browsing through a sea of seedlings in the heirloom tomato section. (GrowFest! 2012)

Saturday October 18 and Sunday October 19, 2014
10:00 pm- 5:00 pm
Fruit & Spice Park
24801 SW 187 Ave, Redland FL 33031

$10 cash at gate * Kids under 12 free
Free tickets for military at Vet Tix 

 

Heirloom tomato seedlings. (GrowFest! 2012)

Heirloom tomato seedlings. (GrowFest! 2012)

GrowFest! is about connecting the dots between the farm or garden and the dinner table. It’s about providing the knowledge and materials to grow, forage, buy, prepare, and eat good, local, seasonal food. Engaging the public, encouraging and giving them the tools to grow some of their own will enable them to gain a better appreciation of what it takes for farmers to produce the food we all eat, and whet folks’ appetite for the best, healthiest, and freshest produce.

Start your gardens! Get your seedlings, fruit trees and companion plants. Bee Heaven Farm will have over 100 varieties of heirloom tomato, veggie and hard-to-find herb seedlings. There will be fruit trees, native, and companion plants to promote beneficial insect habitat and gardening supplies. SNAP/EBT dollars can be used for buying veggie seeds and seedlings. And those dollars will stretch twice as far, courtesy of Florida Organic Growers’ Fresh Access Bucks double-value program, to get those gardens growing!

Teresa Olczyk and Jeff Wasielewsky from the UF/IFAS Extension office.

Teresa Olczyk and Jeff Wasielewsky from the UF/IFAS Extension office. (GrowFest! 2013)

Questions about growing? Answers here for backyard growers, urban farmers, small and big farms. The UF/Miami- Dade County Extension Office is our local source for growing information tailored to our subtropical South Florida climate. Check out our presentations, workshops, and demos. There will be special emphasis on organic and environmentally friendly practices, and establishing building blocks for healthy eating.

Chef Jon Gambino makes pizza the way the old Italian guys taught him. (GrowFest! 2013)

Chef Jon Gambino makes pizza the way the old Italian guys taught him. (GrowFest! 2013)

Want to learn how to prepare healthy food? See local chefs use fresh local ingredients to create fun and tasty dishes, school lunches, and snacks. Pick up copies of awesome books highlighting local foods, like Local Flavor: Recipes Raised in the Florida Redland. Grab a hot-off-the-press copy of Edible South Florida Magazine’s Fall issue, chock full of information.

Cuckita “Cookie” Bellande and her daughter of Rochelois Jams.

Cuckita “Cookie” Bellande and her daughter of Rochelois Jams.

Enjoy fresh, great locally-grown food! Tired of that same old fair food? Our food vendors showcase locally-grown Fresh From Florida and Redland Raised ingredients. Local cottage food and artisanal producers will share their stories and sell their goods.

Watch screenings of “Hungry for Justice” a documentary about social justice issues for agricultural workers presented by Florida Organic Growers.

Explore the park! The only tropical botanical garden and public park of its kind in the U.S., the Redland Fruit and Spice Park hosts over 500 varieties of tropical fruits, vegetables, spices, herbs, nuts and edible plants. If you’ve ever been to the park, you know what a nice place it is to visit and learn about the amazing variety of edible plants you can grow in South Florida.

Enjoy Music Bluegrass tunes by The Redland Pickers and chill vibes by Satori Kings each day at 11:30 am and 3:30 pm.

Daily Prize drawings each day at 1:15 pm and 4:30 pm. Paid and VIP admission includes a raffle ticket for a chance at some great door prizes!

 

(L to R): Margie Pikarsky, Nick Pikarsky and Louise King of the Tropical Fruit Growers Association (GrowFest! 2012)

(L to R): Margie Pikarsky, Nick Pikarsky, and Louise King of the Tropical Fruit Growers Association (GrowFest! 2012)

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Got mangoes? Photo by Serge Penton.

Got mangoes? Photo by Serge Penton.

This time of year mangoes are everywhere. There’s plenty to be had from Art’s tree, and the fruit is on sale right now at his Upper Eastside and Southwest Farmers Markets. Sometimes I’m lucky enough to chance upon a roadside stand with people selling off their backyard excess. And sometimes friends bring me mangoes. Last week, my co-worker Serge had his car stuffed with sacks and buckets of mangoes, picked from his tree. “Take as many as you like,” he told me. I scurried off with a bag full of Zills — then came to my senses — I can’t eat all these!

So every summer, the challenge remains, what to do with all those mangoes?

This summer (mostly because it’s been so hot) I decided to make mango ice cream. Non-dairy, vegan ice cream. Don’t worry, I’m still am omnivore, more or less, but lately dairy has dwindled from my diet. Coconut everything is all the rage, so how about… mango-coconut sherbet?

A quick search online came up with a very simple recipe: mango, coconut milk, sugar, lime juice. Serge suggested adding cinnamon, and I also added some ginger. The online recipe called for toasted flaked coconut, used as a topping, but I didn’t have any.

Mango-Coconut Sherbet

Ingredients:

3 cups peeled, seeded, cut up mangoes
1 12 oz. can coconut milk
sugar, lime juice, ginger, cinnamon

Instructions:

In a blender, puree mangoes together with coconut milk. Add lime juice, cinnamon, ginger and sugar to taste. When you like the flavors, pour the mix into the ice cream maker, and follow the manufacturer’s instructions. Makes one quart.

Donvier ice cream maker, from the 1980s. Still works!

Donvier ice cream maker, from the 1980s. Still works!

My trusty, 20 year old Donvier ice cream maker was pulled out of the pantry and put into back into service. It is super simple to use. Freeze the large cylinder overnight, and chill all the ingredients. Then pour the mix into the cylinder, insert the paddle, put the lid on, and attach the turn handle. This is an all-manual operation.

Almost done.

Almost done.

The liquid will freeze in contact with the cold cylinder. Every three minutes, turn the handle, which turns the paddle, which scrapes the frozen mix off the inside wall of the cylinder. Make one turn, then wait three more minutes, then do it again. If you wander off and come back 10 minutes later, you’ll discover it’s impossible to turn the handle. That’s where a butter knife comes in handy, to break up the frozen mix. Don’t break the paddle! Keep turning every three minutes until everything is frozen. The ice cream (or sherbet) will be of soft serve consistency. Pack it into containers and freeze it for at least an hour to firm up.

If you can’t find a Donvier, take a look at the Cuisinart ice cream maker which goes for about $70-80 on sale. Like my all manual Donvier, it has a cylinder that needs to be frozen overnight. For the added price, you get a motor that turns the paddle for you. How easy can it get! Now, to mix up another batch of mango sherbet…

Mango-Coconut sherbet

Mango-Coconut sherbet

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Mike the visiting farmer gets a visit from the Congressman. L to R: Mike, Margie Pikarsky, Joe Garcia, Mike Dill, Kevin Chambliss. Photo by Nicole Fiori.

Mike the visiting farmer gets a visit from the Congressman. L to R: Mike, Margie Pikarsky, Joe Garcia, Mike Dill, Kevin Chambliss. Photo by Nicole Fiori.

It’s not every day that a politician stops by Bee Heaven Farm. But back in January, on a gray drizzly afternoon, Congressman Joe Garcia and some of his staff came to pay a visit with farmer Margie Pikarsky, one of his constituents.

“He’s making a real point of talking to farmers,” Margie told me. “Finding out what we do, what we need, what we want, and how to help.” She said he mentioned that he’s working on a series of visits with all the organic growers in Redland to get their input.

The visit made a favorable impression on farm intern Nicole Fiori. “I thought it was really refreshing to see that he got involved. It felt like he actually wanted to help us achieve our goals.”

Joe Garcia and Margie Pikarsky walking and talking at Bee Heaven Farm. Photo by Nicole Fiori.

Joe Garcia and Margie Pikarsky walking and talking at Bee Heaven Farm. Photo by Nicole Fiori.

And so Margie took the Congressman on a tour of her farm. They strolled around and stopped to smell aromatic allspice leaves, taste delicate pei tsai greens, and spoke about various topics impacting agriculture — NAFTA, immigration labor, and two insect borne diseases — laurel wilt and citrus greening — which are threatening to destroy Florida’s avocado and citrus crops.

Read more about the Congressman’s visit here.

Farmer Margie Pikarsky and Congressman Joe Garcia, with a package of Rachel's Eggs. Photo by Nicole Fiori.

Farmer Margie Pikarsky and Congressman Joe Garcia, with a package of Rachel’s Eggs. Photo by Nicole Fiori.

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Red velvet brownies

Yes, they are that red! Bet you can't eat just one.

Yes, they are that red! Bet you can’t eat just one.

Bee Heaven Farm CSA members have gotten beets a few times in their shares this season. There’s a pretty good chance those homely root vegetables are still hanging around somewhere in the back of your refrigerator. Now, don’t get me wrong! I love beets, and grew up eating them — boiled, roasted, pickled. But never in baked goods. Until now…

Beets were the original coloring agent used in some red velvet cake recipes back in the day. They are great for baking because they become sweet when roasted, and hold moisture. Plus, the earthy beet flavor combines beautifully with dark chocolate.

I found this recipe for beet brownies on a lovely food/farm blog, and tweaked it a bit (my changes are in italics). The original recipe calls for a topping of fresh blueberries, which sounds fabulous; but even plain and warm out of the oven, they are scrumptious. I’ve made this recipe several times, and each time the brownies get gobbled up in no time flat, and people beg me for more. Enjoy!

Red Velvet Brownies

•    1 cup of beet puree*
•    3.5 ounces (one bar) of good-quality chocolate (at least 70% dark)
•    3/4 cup all-purpose flour
•    2 teaspoons baking powder
•    pinch salt (about 1/8 tsp)
•    2 teaspoons vanilla extract
•    7 tablespoons butter, softened
•    1/3 cup brown sugar
•    2 eggs, room temperature
•    1/2 cup chopped walnuts (optional)

* Note: Roast about 5 or 6 beets, then let them cool. Using gloves, remove skins, then puree in food processor. If you roast more than you need for the recipe, pureed beets are a delicious side dish dressed with olive oil and lemon juice.

1.    Pre-heat oven to 350 F.
2.    Melt chocolate over double-boiler. Set aside.
3.    Whisk together flour with baking powder and salt and set aside.
4.    Cream butter and sugar together. Add vanilla and eggs, one at a time, until the mixture is creamy. Add melted chocolate, beet puree, flour mixture, and walnuts. Mix well.
5.    Pour batter into 9 x 13 baking pan lined with baking parchment and bake for 25-30 minutes.
6.    Let cool and cut into triangles. Serve with fresh-picked blueberries and share with family.

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