Every Saturday from 9am-2pm
At Legion Park
Biscayne blvd and 66th Street
We’ve teamed up with former apprentice Tiffany Noe and her new project, Plant Matter, to set up a farm stand at the market to sell plants and extra veggies that don’t make it into the shares. We’ll also have farm fresh eggs and Zak the Baker‘s sourdough bread. We’ll be there every Saturday beginning November 16th. Look for our “edible plants for sale” sign painted by local sign painter Serge!
Edible Garden Festival at Fairchild
Saturday, October 26th- Sunday, October 27th 2013 9:30am-4:30pm Admission is Free for Fairchild Members and children 5 and under. $25 for adults, $18 for seniors 65 and up and $12 for children 6-17. At Fairchild Tropical Botanic Garden 10901 Old Cutler Road Coral Gables, FL 33156
If you can’t make it to our seedling sale, come visit us at this amazing event to get your heirloom tomatoes as well as many other essential garden plants. We’ll also have seeds, soil amendments, garden tools and much more. Please note we’ll only be there on Sunday October 27th. Visit Fairchild Botanic Tropical Garden for details; there will be so much to do and see at this event, everything from lectures to chef demonstrations to a beer garden!
Miami Shores Green Day
Saturday, October 26th 2013
In Miami Shores on NE 2nd Ave between 94th St and 99th St
We’ll be teaming up with Urban Oasis Project to create a farmers market in the middle of this street festival. Visit us to stock up on seedlings, soil amendments, seeds and other essential tools for a successful growing season. We’ll be on the corner of 96th street, you can’t miss us!
Heirloom Tomato and Veggie Seedling Sale
Saturday, October 19th 2013
10am-3pm RAIN OR SHINE, FREE AND OPEN TO THE PUBLIC
At the Little River Market Garden
8290 NE 4th Avenue, MiamiFL 33138
October is the best time to start a garden in Miami if you want to get the most out of the growing season. Our 4th Annual Heirloom Tomato Seedling Sale is scheduled for Saturday October 19, 2013. We are preparing 25 varieties of heirloom tomato plants, peppers, eggplants, herbs and a wide selection of garden ready veggie seedlings! So many of you have grown our seedlings the past few years and expressed intense satisfaction. That’s because our seedlings are grown with care in our awesome home made compost with added peat moss and perlite for balanced water retention and air flow. NO PESTICIDES, NO CHEMICALS! They are started in 100% bio-degradable peat pots and fed organic fish spray once a week; you get them at 5-6 weeks so they are big, strong, healthy and ready to be transplanted. This year we will also be selling our awesome home made compost. It is made from kitchen scraps, garden waste and horse manure, aged 1 year and freshly screened. This compost is brimming with life; use it to top dress and inoculate your garden beds or containers. Bring a 5 gallon bucket and we’ll fill it for $20. *Supply is limited, first come, first serve.
Choose from 25 different varieties of heirloom tomatoes, including cherries, medium sized, beefsteaks, paste and a new category this year, nematode and disease resistant tomatoes. We’ll also have herbs, 5 Asian eggplant varieties, 5 peppers, both sweet and hot and over a dozen vegetables to complete your kitchen garden. Check out the lists below for specific varieties! All Tomato, Eggplant and Pepper Plants are $4.00 Each All Vegetable and Herb Plants are $2.00 Each Get One Free Plant For Every $20 Spent! Cash only Cherry Tomatoes: Black Cherry, Red Pear, Yellow Pear and our number one favorite Sungold. Small and Medium Tomatoes: Indigo Rose, Green Zebra, Black Prince, Amish Red, Garden Peach, Red Peach, Costoluto Genovese and a new one for us, Purple Calabash. Large/Beefsteak Tomatoes: Rose, Gold Medal, Florida Pink, Black Krim, Aunt Ruby’s German Green, Chocolate Stripes and a variety we found which contains extra high levels of carotene, La Carotina. Paste/Sauce Tomatoes: Speckled Roman, Purple Russian, Roma Paste and a rare variety grown from seeds given to us from a friend who got them from a friend in Italy, Cuore Di Bue, which means bull’s heart. Nematode and Disease Resistant Tomatoes: Two varieties developed by the University of Hawaii, Anahu and Kewalo as well as Creole, an heirloom developed by Louisiana State University around 1956. Asian Eggplants: Raveena, Orient Charm, Orient Express, Rosa Bianca and Nubia. Peppers: Red Rocket, Cupid, Cubanelle, a Spanish variety traditionally satueed for tapas called Padron and Iko Iko which produces a carnival blend of purple and yellow peppers ripening to tangerine and red. Vegetables and Herbs: Arugula, Broccoli, Cabbage, Chard, Collard Greens, Upland Cress (similar to water cress), Kale, Basil, Cilantro, Leeks, Parsley and more! *BRING A BOX OR CART TO CARRY YOUR SEEDLINGS HOME*
Artisanal Fair at The Wolfsonian
Saturday, September 28th 2013
Noon to 4:00 pm, Free and open to the public
At The Wolfsonian-FIU
1001 Washington Avenue, Miami Beach
Grab this last chance to see the exhibition Modern Meals: Remaking American Foods from Farm to Kitchen and join a co-led tour to hear a farmer’s perspective. We’re teaming up with local farms and makers of food products (think gourmet popcorn, chocolates, granola) for this all-about-the-food-you-eat event. At our first-ever artisanal food fair you can meet local farmers and taste their produce, cheese, and other goods. Participating vendors include Roc Kat Ice Cream, Cao Chocolates, Lauries Pantry, Pop Nature, Proper Sausages, Crackerman Crackers, and Dauphin Kaffee. Participating CSAs include Teenas pride CSA, Bee Haven Farm, and Little River Market Garden. Co-presented with Slow Food Miami and The Village Stand.
A Consuming Passion: Four Perspectives of Food in Our Lives
Friday, September 27th 2013
8pm, Free and open to the public
At Books & Books in Coral Gables
265 Aragon Ave, Coral Gables, FL 33134
I’m excited to be participating in this panel discussion that will bring together experts in diverse areas relating to food including a chef, a philosopher, a historian and a farmer. “Four well known commentators on food cultivation, presentation, and consumption will address timely issues relating to how, what, and why we eat. Each panelist will offer 7-10 minutes of comments on a specific topic relating in a focused fashion to general concerns about the production, consumption, and enjoyment of food. Then we will open the floor for discussion with the audience. We will doubtless raise more questions than we resolve, but we will also offer provocative and insightful views on very important issues related to food. It will be a lively and informative evening for all who attend.”