Feeds:
Posts
Comments

Posts Tagged ‘Hani Khouri’

(part 2 of 2)

There was plenty at GrowFest! to feed your body, mind and soul. Maybe the best part was all the delicious locavore treats. You could seriously nibble your way from one end of the festival to the other and leave with a full belly.

Front and center, right when you entered the park, was the Urban Oasis Project’s tent where Melissa Contreras, Art Friedrich and Carl Templar set up a mini farmer’s market. Tables were piled with all kinds of fresh local produce in season — starfruit, dragon fruit, longans, jackfruit, okra, eggplant, avocados, tomatoes, baby arugula, seminole pumpkin, plus oyster mushrooms, raw honey, organic rice and heirloom tomato seedlings. If you were hungry, you could dig into an addictive bag of Shawnee’s Greenthumb spirulina popcorn. And, if you’re hungry for knowledge, Melissa’s book “Organic Methods for Vegetable Gardening in South Florida” is a useful resource geared for South Florida gardener. (You can find it at the Upper Eastside and Southwest farmers markets, or get it on Amazon.)

Art Friedrich answers questions about tropical fruit.

Art Friedrich answers questions about tropical fruit.

This year, GrowFest! donated over $1000 to Urban Oasis, and Melissa was thrilled by the gift. “We will use those funds for food and nutrition education at the Verde market,” she said. Her non-profit was recently given a contract to manage the market and farm at Verde Gardens, a low-income housing community in Homestead. Urban Oasis operates several farmers markets in underserved neighborhoods. Event organizer Margie Pikarsky said, “This year I chose Urban Oasis Project for their efforts to bring affordable food to underserved communities. I decided that each year the event will benefit a nonprofit organization which supports/promotes/educates about local food and local agriculture.”

Chef Jon Gambino makes pizza the way the old Italian guys taught him.

Chef Jon Gambino makes pizza the way the old Italian guys taught him.

Delicious aromas of wood fired pizza — yes, pizza! — wafted through the festival. Chef Jon Gabino of Three Sisters Farm brought his pizza oven, pizza dough, and carefully stacked wood next to his work table. Jon’s hands danced with circles of dough, and finished pizzas flew out of the oven as fast as he could make them. Rachael Middleton offered roselle and lemongrass teas and jaboticaba sorbet to complete the meal. Pizza is one of many vegetarian dishes that Three Sisters Farm offers on their Saturday night Farm Meal. Nearly everything on the menu is super local, sourced from the farm or growers nearby. Make your reservations online here.

Jon Gambino and Rachael Middleton serve up pizza while it's hot.

Jon Gambino and Rachael Middleton serve up pizza while it’s hot.

Beekeeper Rigo Delaportilla tells it like it is.

Beekeeper Rigo Delaportilla tells it like it is.

At the demo tent,  there was lots of information to feed your mind. Workshops were scheduled through both days on many gardening topics. Urban beekeeper Rigo De La Portilla spoke on backyard beekeeping. He is one of several local beekeepers who captures swarms and home infestations without killing bees.  Other popular talks were on plant propagation, growing mangoes, vermicomposting (using red wiggler worms to make compost), raising chickens, and setting up a rain barrel.

Robert Morgan Jazz Combo

Robert Morgan Jazz Combo

No festival is complete with without music. This year, music students from Robert Morgan Educational Center’s string quartet performed on Saturday. They had so much fun last year they came back again, and brought the jazz combo with them. On Sunday, members of the South Florida Bluegrass Society livened things up with their old timey tunes.

Cliff and Friends from the South Florida Bluegrass Association

Cliff and Friends from the South Florida Bluegrass Association

Eliza Delaportilla

Eliza Delaportilla with local raw honey, beeswax candles, and some tools of the trade.

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

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

Congressman Joe Garcia makes friends with 4-H members.

Congressman Joe Garcia takes a picture with 4-H members.

The celebrity sighting, as it were, came on Sunday afternoon. As I was hanging out by the Extension tent, Congressman Joe Garcia, accompanied by Kevin Chambliss, sauntered into the park and started greeted people. Everybody ran to take a picture with the congressman. You know that your event is on the map when local politicians come to visit!

GrowFest! will be back at the Fruit and Spice Park next year, bigger and better. See you there!

Cuckita “Cookie” Bellande and her daughter of Rochelois Jams

Cuckita “Cookie” Bellande and her daughter of Rochelois Jams

Tom of Florida Keys Sea Salt offers a sampling of salt on an apple slice.

Tom from Florida Keys Sea Salt offers a sampling of salt on an apple slice.

Master Gardeners were on hand to solve problems.

Master Gardeners were on hand to solve problems.

Hani Khouri builds a hot, fresh falafel for hungry customers. His special hot sauce made from ghost and Thai peppers was amazing!

Hani Khouri builds a hot, fresh falafel for hungry customers. His special hot sauce made from ghost and Thai peppers was amazing!

Miguel Bode brought his wide assortment of honey.

Miguel Bode brought his wide assortment of honey.

King Moringa: The world's most nutritious tree

King Moringa: The world’s most nutritious tree

Read Full Post »

Hani Khouri tosses a fresh batch of tabouleh.

Saturday, Nov 10, 2012
11:00 am – 2:00 pm

You’ve seen him in his Panama hat frying up falafel at GrowFest and other events, or perhaps bought his goat cheese. But did you know that Hani Khouri is also a masterful chef who specializes in Mediterranean cuisine?

Here’s a rare chance to take a cooking class with Hani and learn how to make three tasty dishes — falafel, tabouleh, and a goat cheese dessert. The event includes a buffet lunch, and all attendees will get a recipe book.

Hani’s Mediterranean Organics sells organic hummus and baba ganoush, goat cheeses, and tropical fruit goat milk ice cream made with milk from his herd of free-range Nubian goats. His delicacies are available at the Pinecrest Gardens Green Market and through the Redland Organics CSA as an add-on share.

Cost for the lunch/cooking class is $75 per person, or $60 per person for groups of four or more. Register and pay online at the Youth L.E.A.D. web site.

All class proceeds go to benefit Youth L.E.A.D.’s food justice programming, which provides training and employment for low-income youth at farmers markets and community gardens.

Location:
Coral Gables Congregational Church
3010 DeSoto Blvd. (across from Biltmore Hotel)
Coral Gables FL

Read Full Post »

(Part 2 of 2)

Two Sundays ago, the second day of GrowFest!, I took a break from selling seedlings at the Bee Heaven Farm tent to stroll around and visit some of the vendors. It wasn’t all plants at GrowFest!. There was plenty to try and buy, much like a farmers market.

Melissa’s new book is available for pre-sale.

The first tent I saw when I entered the park belonged to Urban Oasis Project, one of the event sponsors. Had a chance to chat with Melissa Contreras, founder of the local non-profit. She is extremely knowledgeable about growing food, and spent the last year writing her new book, Organic Gardening in South Florida, and Marty Mesh wrote the foreword. It will be published by the University of Florida Press in February 2013, and is available for pre-order for the reduced price of $25 at the Urban Oasis web site.

Organic farmer Gabriele Marewski (left) at the Paradise Farms tent with some of her flax crackers and organic herbal teas.

Since I have limited space for growing plants on my Balcony Farm and didn’t want to get too many, I was more interested tasting local food and drink. And there was plenty of it on hand, almost all made using locally sourced ingredients. Paradise Farms Organic had an assortment of flax seed crackers called “jump food,” (a play on “junk food”) but their dried oyster mushroom snacks were very popular and sold out before I could nibble on a crumb. Farmer Gabriele Marewski also offered a line of herbal teas made from dried herbs and flowers grown on her certified organic farm.

Grower Sal Santelli with samples of his candy-sweet organic mamey. Bet you can’t eat just one bite!

Got to savor the sweetest mamey grown by Sal Santelli of Health and Happiness Farm. Hope he didn’t notice that I sampled more than one piece from the tray he had set out. Sal was quick to point out that he’s the only commercial grower of certified organic mamey in South Florida. He also had avocados, sunflower sprouts, pea shoots and arugula for sale. (Bee Heaven Farm CSA members have gotten his sprouts in their shares the past season.)

Salt farmer Midge Jolly with samples of salts, spices and sponges.

Nearby was the Florida Keys Sea Salt tent, where salt farmers Midge and Tom offered tastes of different kinds of salt harvested from seawater gathered from a flowing channel between the Atlantic Ocean and the Gulf of Mexico. Midge told me that they’re the only artisan sea salt farmer south of Charleston. Each package of salt is labeled with the date and celestial event/holiday when it was harvested. Midge explained that the season and weather have a great deal of influence on how the seawater evaporates, and what kinds of flavor nuances and texture the salt develops. She also brought buttonwood smoked salt (my favorite), gomasio, and seaweed-flax crackers. Brought home a packet of her newest product, an incredibly aromatic spice blend called Kopan Masala that is sure to liven up anything I’ll cook. You can find their salts at various shops in the Keys, several farmers markets, or order online. (Florida Keys Sea Salt is also available as a Bee Heaven Farm CSA share add-on.)

Miguel Bode has a wide assortment of local and Florida honey.

Two beekeepers, Miguel Bode and Rigo De La Portilla aka the Tattooed Beekeeper, were selling their honey. Miguel Bode keeps hives at Bee Heaven Farm and Paradise Farms, among other local spots. His wildflower honey (which I have been buying for years) is available to Bee Heaven Farm CSA members either as part of their share or as an add-on.

Rigo De La Portilla, The Tattooed Beekeeper, and his wife Eliza with honey, lip balm and other handcrafted bee products.

Rigo gave several demos on backyard beekeeping on both days, and brought sample hives. Over at his tent, along with different size bottles of wildflower honey, I found candles and balms and other beeswax products which his wife Eliza makes. I smoothed on a rich, honey-scented lip balm with propolis that immediately soothed my lips, and sniffed the delicate scent of honey and goat’s milk soap. Eliza aka The Tattoooed Beekeeper’s Wife has a wide assortment of bee products that can be ordered online at her Etsy shop.

In the Battle of the Sliders, the reigning champs: grass-fed beef sliders prepared by Chef Adri Garcia.

Several people were selling juices and water, but the best drink of all was a lightly sweetened, aromatic allspice tea at the Urban Oasis Project tent. The refreshing tea with the spicy, addictive flavor was brewed from leaves of a plant grown by Melissa. “I grew the allspice myself from a seedling purchased from the UM Gifford Arboretum about eight to10 years ago,” she said. “The tea is a popular item at our potlucks. I have also made it into a homemade soda — tropical root beer!”

In the Battle of the Sliders, the contender: grilled crab cake prepared by Jason Mira of Native Conch.

My eating and drinking tour concluded at the “food court” of several prepared food vendors and picnic tables. Over at the lime green and pink Native Conch trailer, Jason, George Mira’s son, made me a grilled crab cake made from lump crab meat mixed with panko crumbs. It was tasty but I still love their conch salad. The line for falafel wraps and jackfruit curry (which sold out quickly) at Hani Khouri’s tent was a mile long, but I was too hungry and impatient to wait.

Took my growling stomach to Chef Adri Garcia’s tent to get some Florida raised grass-fed beef sliders seasoned just so. They were topped with sauteed onion and peppers, and served with a local mixed greens salad from Paradise Farms, dressed with a balsamic vinaigrette. Not bad for festival food! For dessert there was Roc Kat Ice Cream, a recent addition to the local food scene. I had hoped for a scoop of pineapple brown sugar ice cream, but it had sold out. Roc Kat sells handcrafted ice cream all around town, so look at their site to track them down.

Farmer Margie with the last serving of jackfruit curry. But I got a taste and it was good…

What’s a festival without music? Around the corner from the food court the music tent was set up. On Saturday, kids from the Robert Morgan Education Center String Chamber Ensemble played. The talented teens were really quite good! On Sunday, local singer-songwriter Grant Livingston sang his original playful and witty songs about life in Florida, including my favorites “Homestead” and “Armadillo.” Oh-ee-oh-ee-oh!

Robert Morgan Education Center String Chamber Ensemble

Singer-songwriter Grant Livingston

(Additional vendors and exhibitors not listed earlier in the vendors post, or mentioned above, were Edible South Florida and Tropical Fruit & Vegetable Society.)

Cuckita “Cookie” Bellande and her husband. Their Rochelois Jams are made from locally grown tropical fruit, and the flavors are worthy of a happy dance. Try monstera, jakfruit, and calamondin.

If you missed GrowFest! this year, it will be back at the Fruit and Spice Park again next year. “Yes, we’ll do it again,” Margie said. “This will be the ‘go to’ place to gather what you need to grow and garden. Next year, we can plan on even more types of seedlings (or seeds) and plants, fertilizer, garden tools, pots, etc.” If you missed out on getting tomato and vegetable seedlings from Bee Heaven Farm, “we’ll have some starts when we return to Pinecrest in December,” Margie added.

To see more pictures, check out the GrowFest 2012 album on my Facebook page, and the Bee Heaven Farm’s Facebook page.

At the Bee Heaven Farm tent.

Read Full Post »

Lebanese Feast

Friday November 18th
7:30 pm
Private Residence
in Coral Gables, FL

Ahlan wa sahlan. You come as family and leave with ease.

Conjure smells and tastes of old Beirut with a mouth-watering family style meal paired with great wines at a private home, all cooked with love from friend and Redland goat herder and cheese-maker, Hani Khouri.

Read about all the deliciousness in store for you in this Miami New Times article.

Menu is posted online.

Order tickets online at http://www.brownpapertickets.com/event/207329

Exact location will be sent to guests after tickets are purchased. All proceeds to benefit Slow Food Miami Edible School Gardens.

For more information, call Renée at 888-580-4480 or  email at president@slowfoodmiami.org.

Read Full Post »

Hani’s cute kids


The baby goats and their mothers nibble on a royal palm frond. Goats are browsers and will eat all kinds of vegetation.

Hani Khouri makes ice cream and several varieties of cheese using milk from his own herd of Nubian goats. He keeps them on his farm in Redland. It’s always fun to visit and take pictures of cute and friendly goats. They, in turn, like to nibble on my shirt and fingers if I’m not paying attention.

The new kids on the farm hanging out underneath the milking stand. The white one still has his umbilical cord. They are about a week old in this picture.

Back in March, Hani’s herd grew to 17 with the arrival of two new kids. They’re both male, which is a problem, because two grown bucks are already in the herd. Hani prefers to keep only one buck with his female goats.

Marylee Khouri holds one of the new kids.

When I went to see the kids, they were only a few weeks old and in that awwww how cuuuute stage. Now they are four months old, bigger but still cute, and Hani is looking to sell them — but only to the right buyer. “Not to eat, and no santeria!” he said. He’d like to see them go to a herd where they can grow up and live out their lives.

If you are interested please contact Hani at www.hanisorganics.com If you are located in Miami-Dade or Broward counties and are interested in purchasing goat cheese, goat milk ice cream, or Mediterranean food, you may do so through his web site.

Read Full Post »

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!

Read Full Post »

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.


Read Full Post »

Older Posts »