Farm-To-Table 2020 Style

This year has been about change. Many of us have had to change our lives to protect others and ourselves. I had to change from being an in-person farm-to-table food journalist to a virtual journalist supporting and buying from farmers and local companies over the Internet.

Peaches from Lane Southern Orchards.
Copyright 2020 by Helen A Lockey

This blog is about all my farm-to-table purchases I made (eventually) from the comfort of my house and the convenience (and safety) of my desktop computer. 

For fresh produce at the beginning of the pandemic, in March, I belonged to a CSA (community Supported Agriculture) farm called Holman’s Harvest and picked up weekly shares of fresh produce directly from their farm. When their season ended I started going to other farms to wait in line (in my car) to buy boxes of freshly picked vegetables, curbside style. Some of the farms I visited were Colab Farms in Stuart (loved their bagged salad greens), You Farm Fresh in Loxahatchee (couldn't get enough of their Florida grown blueberries), and Mecca Farms in Lantana. I also bought organic turmeric and oyster mushrooms from Gratitude Garden Farm in Loxahatchee. When their growing season ended I started my virtual search.

Jack Scalisi Online produce order. Copyright 2020 by Helen A Lockey

I found two farms that would deliver Florida grown vegetables: Veggie Orphans, a branch of Alderman’s Farms in Boynton Beach (I bought their dinosaur kale by the boxful), and then Pontano Farms Produce (loved their homegrown romaine lettuce). When their seasons ended I found a vegetable wholesaler who had just started selling retail items: Jack Scalisi Online. Scalisi required a minimum purchase of $60 to deliver; they had the cheapest radicchio I have ever come across. I also bought from Got Sprouts?, a local organic sprout growing company (delicious sunflower sprouts)  that delivered for $5 with a minimum purchase of $20.

I bought seasonal fruit from farms online that were farther away but would ship their produce. I got oranges and early season Georgia peaches from Al's Family Farms (Ft. Pierce). I bought peaches and pecans from Lane Southern Orchards (Georgia), and late season peaches from a grove in South Carolina. I bought yummy heirloom apples from Scott Farm Orchard (Vermont). And I bought sustainably harvested kelp from Atlantic Holdfast Seaweed Company in Maine (devoured their dulse seaweed). I bought finger limes, avocados and delicious passion fruit from Shanley Farms (California), and I bought fresh dates from Rancho Meladuca Date Farm (California).

I bought sour cherry juice (full of melatonin) from King Orchards (Michigan): elderberry syrup from Fat Stone Farm (Connecticut); small batch roasted coffee from Pumphouse Coffee Roasters (Florida); and rose-hip/cranberry barbecue sauce from Alaska Wild Harvest (Alaska). 

Bread made with flour from Carolina Ground flour mill.
Copyright 2020 by Helen A Lockey

I also bought some other items like flour and yeast from several mills around the country including Hayden Flour Mills in Arizona (wonderfully delicious farrow berries), Hodgson Mill in Illinois (the best yeast), Anson Mills  in South Carolina (fantastic heirloom grits), Carolina Ground in North Carolina (great place to buy bulk flour), and King Arthur Baking Company (Vermont). 

With all these purchases I was able to make amazingly yummy dishes, and feel satisfied that I was supporting farmers. 

Hopefully you will find this information inspirational and start on your own journey supporting local farmers from the comfort of your home computer.

Delicious Vegan Vegetable Pot Pie Recipe

Vegan food can be delicious with the right ingredients. This baked vegetable pie (pictured below) is filling and full of yummy flavors but it is also dairy free, and meat free. 

Start by preheating your oven to 350 Fahrenheit (approximately 177 Celsius). The ingredients you'll need are: 1 medium sized beet, 1 medium sized sweet potato, 2 medium sized carrots, 1 medium sized red onion, 2 tablespoons vegan margarine, and 1 package of vegan Alfredo sauce mix ($6 online purchase from Urban Cheesecraft Dairy Free).  The equipment you'll need is a mandolin, a 1.5 quart (1.4 liter) glass casserole dish (oven safe) with glass lid, a knife, a vegetable peeler, and a spoon.

Start by peeling the beet, sweet potato and carrots. Then grate them along the mandolin to produce very thin slices of vegetables. Keep each vegetable's slices separate from each other.

Then peel the red onion and cut it, with the knife, into thin slices and set them aside.

Then bring out your oven safe casserole dish and begin layering thin slices of one type of vegetable, in an alternating pattern, for example start with a bottom layer of sweet potato, followed by a layer of beets, followed by a layer of onions, and finished with a layer of carrots. Repeat this pattern until you run out of vegetables. Then spread the vegan margarine over the vegetables and place the glass lid on top.

Place the casserole dish on a rack that's in the center of the oven and bake for 50 minutes.

While the pie if cooking make up the vegan Alfredo sauce mix by following the directions on the box.

When the pie is finished cooking, remove it from the oven and let it cool 3 minutes before cutting a slice and putting it either in a bowl or a place. Then dazzle it with a generous portion of Alfredo sauce and top with something pretty. I used some baked sweet potato curls I picked off the casserole.

And enjoy your delicious vegan vegetable pot pie.

Farm-To-Table Online Ordering

It’s hard to buy farm-to-table products when you’re stuck at home. I haven’t seen the inside of a grocery store since April. Instead I have found farms, and other independent companies that deliver and ship their products. In this way I feel I am supporting local, even if the farm/company is in California.

Above, Deep Dish pizza made with flour from Carolina Ground Flour Mill (N.C.), active yeast from Hodgson Mill (IL), vegan pepper jack cheese from Urban Cheesecraft (OR), fresh rosemary from R. Pontano Produce (Fla. farm), red bell peppers from Jack Scalisis Produce (Fla. distributor), and other ingredients from Publix (Fla.) through InstaCart.

Here's a list of farms and companies I have been buying from online starting in Florida with farmers and wholesalers turned retailers that do contactless delivery:

1. R. Pontano Produce, Boynton Beach farm, specializing in herbs, fresh vegetables and fruit. They deliver in Palm Beach County and Broward County with a min. order of $25.

2. Jack Scalisis Produce, West Palm Beach, a mini grocery store with fresh vegetables, fruit, cheese, pasta, oils, eggs, Asian food items, Italian food items, and even some household items. They deliver in Palm Beach County with a min order of $60.

3. Truffle Guy Home Delivery, West Palm Beach, specializing in Italian food items including oil, olives, flour, pasta, cheese and some frozen fish and mushrooms. They deliver in Palm Beach County with a min order of $50.

4. Al's Family Farm, Ft. Pierce, specializing in growing citrus and during the summer selling peaces harvested in Georgia. They ship.

Above, Peaches purchased and shipped from Al's Family Farm, in July, 2020.

5. Got Sprouts?, Riviera Beach, specializing in fresh wheatgrass, sprouts, and growing equipment for sprouts. They deliver and ship.

6. Castronovo Chocolate, Stuart, specializing in artisan small batch bean-to-bar-chocolates. They ship.

Above, Bread made using flour from King Arthur Flour Company and The Truffle Guy, yeast from Bob's Red Mill, and cane syrup from a farmer friend of mine in Central Florida.

Next are the companies and farmers that are located outside of Florida but still in the United States.

1. Anson Mills, S.C., specializing in heirloom flour, grains, rice and beans.

2. Carolina Ground Flour Mill, N.C., specializing in unique and heirloom flours.

3. King Arthur Flour, VT, specializes in flout but has so much more like flavorings, utensils, grains, sugars...etc They have yeast but I did not find it very effective.

4. Hayden Flour Mills, AZ, specializing in Heritage Grain flours and whole grains. They have yeast but I did not find it very effective.

5. Bob's Red Mill, OR, specializing in flour and so many other ingredients. They have yeast that is very effective.

6. Atlantic Holdfast Seaweed Company, Maine, specializing in sustainably harvesting wild seaweed, kelp, and irish moss in Maine.

7. Shanley Farms, CA, Specializing in finger limes and other seasonal fruit. They ship.

Above, fresh Bahri Dates from Rancho Meladuco Date Farm, CA, shipped to Florida.

8. Rancho Meladuco Date Farm, CA, specializing in homegrown dates. They ship.

This list of farm-to-table farms and companies will help you have the most delicious meals and conscience, knowing you are helping them stay in business.

Enjoy.

Calming Edible Roses

Most people think of roses just in a garden but they can be eaten. Certain types of edible roses are tastier than others like Rosa damascena, Rosa gallica, and the one featured in this article Rosa rugosa.  They can be dried for tea, or cooked directly into jellies and syrups for dessert ingredients.

Wild rose (Rosa rugosa) in thorny bush, Northern Maine,
Copyright 2020 by Helen A. Lockey

In tea, they are thought to help with improving your digestion, elevating your mood, and assisting with blood circulation. In jelly they just taste great and smell just like fresh petals, I bought my first jar at Harrods in London.

Freshly picked wild roses and red clover flowers, Northern Maine
Copyright 2020 by Helen A. Lockey

When choosing roses to harvest make sure they have not been sprayed with any chemicals.  When you go to harvest your rose petals pick the petals early in the morning when the flowers are the sweetest and most flavorful. Then wash them in clean water, pat them dry and put on a plate.

Dried wild rose petals and red clover buds, Northern Maine
Copyright 2020 by Helen A. Lockey

Then place the petals in a sunny, dry place in your house. Depending on the conditions, the drying process can take three to five days. Then store them in an airtight container. They will stay aromatic for up to one year. When you go to make tea, take a teaspoon full of petals, pour hot water over them and steep for 3 minutes before drinking.

And if you don't have access to roses or have the time to dry them you can always buy them at a store or online. I recently bought some rose petal tea online at the Tea Spot. That also applies for the rose syrup and rose petal jam (although this can be hard to find).  Enjoy.

Healthy Salad Ingredients To Boost Your Immune System

Salad, what is salad? It's a mix of iceberg lettuce, tomato, croutons, and dressing, right? No, salad is a cold dish that contains at least one raw or cooked vegetable and can be combined with meat or fish. In this blog post, I'm going to look at a vegan green salad ingredients and show what they contain to make your meal the healthiest it can be.

Delicious fresh green salad with black beans (multi-B vitamins, protein),
fresh corn (B12), yellow bell peppers and tomatoes (Vitamin C),
Florida. Copyright June, 2020, by Helen A. Lockey

If you want to get more nutrition in your salad then consider using a darker green lettuce varieties like romaine, escarole or endive (bitter greens that aid in digestion).

Fresh spring mix salad greens full of color and vitamin K,
Florida. Copyright June 2020 by Helen A. Lockey

Then add any number the following ingredients for vitamins: blueberries (vitamin B6, C), shredded carrot (vitamin A), tomatoes (vitamin C), hemp hearts (vitamin E), cooked sweet potato (antioxidant beta carotene, vitamin A), spinach (calcium), avocado (omega 3 fatty acids, vitamin K, E, C, B6), arugula (calcium, vitamin K, C, foliate), steamed broccoli or cauliflower florets (vitamin K, C, B), celery (vitamin A, anti-inflammatory), cucumber (vitamin C, A), bell peppers (vitamin C higher than oranges), red onions (folic acid), mushrooms (B vitamins and Vitamin D when wild harvested), and hot peppers (vitamin C).

Fresh blueberries (vitamin B6) and pumpkin seeds (zinc) add tasty
nutrients to your green salad. Toss it with a bit of virgin olive oil (healthy fat) and
apple cider vinegar (probiotics) and you have a living vitamin pill.
Copyright June 2020 by Helen A. Lockey

And for minerals, protein and other important nutrients consider adding: pumpkin seeds (zinc), shredded raw turnip (zinc), shredded beets (iron), sweet corn (B12, iron), cooked beans or tofu (protein, iron, and calcium), kimchi or sauerkraut (probiotics), radishes (potassium, magnesium), and lentils (protein that is more digestible than beans).

Fresh greens, from left to right: basil, curly leafed kale, sage,
Florida. Copyright June 2020 by Helen A. Lockey

You can also add any number of fresh herbs to increase your vitamin C intake, especially with parsley and cilantro. Be adventurous; try herbs you've not tried before like a generous handful of basil. If you like pesto then you'll love this floral herb in your salad. The only herbs you might want to go light on are sage and rosemary because both of these have very strong, overpowering flavors.

Strawberry (Magnesium), string bean (Vitamin K),
cucumber (Vitamin C) , shredded carrot (Vitamin A),
hemp hearts (Vitamin E), and chick peas (protein)
Florida, Copyright June 2020 by Helen A. Lockey

It's best to limit your fresh fruit ingredients, so as not to spike your blood sugar. Also, most fruit do not digest well with salad greens; the exceptions are blueberries and apples.

These are just a few of the many delicious ingredients you can add to your green salad, use your imagination and explore the yummy world of vegan salads (you could even try some edible flowers).

Herb Gardening, From A Beginner's Perspective

Recently I have been trying to grow my own culinary herbs. Two and a half months ago, or so, I bought large potted plants of lemon balm, oregano, lemon thyme, tarragon, chocolate mint, sweet mint, sage, parsley and three types of basil (Genovese, African Blue, and Cinnamon). What a bounty I thought, I'm going to be overflowing with herbs in two and a half months time, yippee. Herbs are easy to grow, right?

Outdoor Italian Oregano plant, South Florida, Copyright 2020 by Helen A. Lockey

My oregano and lemon thyme loved their new home and tripled in size. The oregano was outside and the lemon thyme was inside along with my parsley plant. They seemed to prefer air conditioning to tropical heat.

Sweet Mint alongside Chocolate Mint plant, South Florida,
Copyright 2020 by Helen A Lockey

It took a little experimentation to figure out that my mint plants liked lots of light and lots of water. Once I found the right location they thrived and doubled inside. That was until I repotted the chocolate mint and it didn't take to its new growing environment. It's still here but struggling.

Tarragon plants, South Florida, Copyright 2020 by Helen A Lockey

I also discovered that my tarragon was hungry and thirsty. So I gave it some worm castings and put it in a tray of water. It thanked me by doubling in size.

Purple African Blue Basil flowers, South Florida,
Copyright 202 by Helen A Lockey

My African Blue basil went wild with purple flower heads that the local bees adored, but it didn't produce very many edible leaves.

Rosemary plant, South Florida, Copyright 2020 by Helen A Lockey

My rosemary died from overwatering, so I had to brave the elements to get a new one. I'm immune compromised, so this was a scary shopping trip for me. I put the new plant in a sunny, dry location and gave it some fertilizer. It's doing wonderfully.

Cinnamon Basil, South Florida, Copyright 2020 by Helen A. Lockey

My cinnamon basil really liked its location on top of my rain barrel, especially after I gave it some fertilizer. But then half of it started dying. I repotted and split it into two haves to revive at least one. One survived and the other died. Unfortunately whatever affected the first plant started affecting the second plant and it soon started dying. I cut off the dead bits, moved it to a sunny spot and crossed my fingers. As of this writing, it is still alive.

Chef's Trio Basil pot, South Florida, Copyright 2020 by Helen A Lockey

My Genovese basil culinary trio pot, three different types including a purple, struggled from the beginning. And the purple culinary basil didn't make it much past repotting. The other two are hanging on, a bit tentatively, but still hanging on.

Garden Sage, South Florida, Copyright 2020 by Helen A Lockey

My big beautiful sage that survived replanting with flying colors started to die about two weeks ago. I thought it was because I brought it into the house, so I took it outside into the sun where it got sunburnt. So I moved it to the shade where it did well until a heavy rain that over-soaked the dirt . Then I moved it to a slightly shaded sunny area but that didn’t help. It died last week. 

I decided to replace my sage plant by buying one online but none were available. In fact none were available at stores in the real world. I thought I could start another from seed but found out that sage plants take a very long time to grow, the plant I had was probably around three years old. 

Lemon Balm, South Florida, Copyright 2020 by Helen A Lockey

On a happy note, my lemon balm has not only thrived, it has started producing hundreds of small leaves and stems and is starting to look like a bush now. It really likes sunlight and so is sitting in the sunniest part of my back patio.

Bottom line, herb plants are easy to grow if you can get safely out of your house to buy new ones. 

Valentine's Day Chocolate, Castronovo Chocolate Style, Fla.

Stuart, Fla.--Award winning chocolate is the way to impress your sweetheart this Valentine's Day. And if it's small batch, artisanal, single origin, ethically and sustainably sourced, heirloom, bean-to-bar and locally made it makes it even better. Dennis Castronovo founder of Castronovo Chocolate Factory in Stuart, Florida, makes this style of chocolate. Her international award winning chocolate comes in bars (dark, milk and white), bonbons, pralines, one-pound blocks (for chefs), and even as sipping chocolate.

Bean-To Bar artisanal chocolates at Castronovo Chocolate Factory, Stuart, Fla.
Copyright 2020 by Helen A Lockey

Dennis sources rare heirloom cacao from plantations in Central and South America, and then sorts, winnows, and mills the beans into a delicious chocolate mixture, which allows the full flavors of the beans to shine through in the bars. This has resulted in her chocolate bars winning gold, silver and bronze metals at the Academy of Chocolate in London, and International Chocolate Awards Worlds Finals, here in the United States.

The Golden Bean awarded to Castronovo Chocolate, Stuart, Fla.
Copyright 2020 by Helen A Lockey

Last year she even won a Golden Bean Award from the Academy of Chocolate, for her Sierra Nevada Dark Milk 63 percent chocolate bar. She also makes White Chocolate infused with lemon oil and lemon salt. Most of her ingredients are organic too.

Bean-to-Bar award winning Castronovo Chocolate in Stuart, Fla.
Copyright 2020 by Helen A Lockey

You don't have to travel to Stuart, Florida to buy her chocolate, although it would be worth it for the aromas and the prices are lower, because you can buy all her delicious creations online at www.castronovochocolate.com

If you do go in person
her address is: Castronovo Chocolate Factory, 555 Colorado Avenue, suite 103, Stuart, FL 34994
Phone: 772-521-1699

Dollar Weed, Pest Plant Turned Culinary Treat

Bet you never thought that dollar weed was edible. This plant is often looked at as more of an invasive pest in Florida yards than something you find on the menu of a restaurant. It is usually grows on the wettest part of your lawn. It likes water.

Dollar weed as seen from above
Copyright 2019 by Helen A. Lockey

Dollar Weed is small plant with only one shiny, very round, scalloped leaf that is about the size of an American silver dollar (hence the name). It's botanical name is Hydrocotyle bonariensis and it is also known as large leaf Pennywort.

Underside of dollar weed with stem growing out of center of
leaf. Copyright 2019 by Helen A. Lockey

It has an unique stem that grows from the center of the leaf down to the ground. In its raw form it is very crisp with a bit of a bitter aftertaste. The stems are a bit more bitter but the leaves. It can eaten raw in salads or cooked.

There are some look alike plants in Florida that have stems growing of the side of the leaf.

And like I said you can find it in practically every south Florida lawn. But before you eat it make sure it has not be sprayed with any chemicals.

If you are unsure seek out a wild food forager to get them to identify the wild version. You can also ask one of the many local farmers growing this plant for area restaurants how much they want for their domesticated dollar weed.

Distillery 031, Small Batch Craft Spirits, South African

Small batch, craft, Distillery 031 of Durban, South Africa, makes delicious vegan alcohol. They are a small-batch craft distillery, said Andrew Rall, owner and founder, during an interview at the 23^rd Annual Americas Food & Beverage Show, Miami Beach, Florida. 

Andrew Rall, owner and founder of Distillery 031,
23rd Annual Americas Food & Beverage Show, Miami Beach,
Florida, Copyright 2019 by Helen A. Lockey

Rall’s fascination with craft spirits began in 2000 with a trip to Scotland and a later trip to the United States, the United Kingdom, France, Norway and Brazil where he explored several approaches to distilling. He started a craft distilling as a hobby 2007 at his home. The decision to grow his hobby into a distillery was energized by the craft distillery movement in South Africa. He wanted his spirits to reflect the eclectic style of Durban and so kept his process small-batch. In 2015, he started selling to the public.

He uses locally sourced ingredients in his alcohol like fresh harvested and pressed sugar cane juice, cascara (coffee cherries), African Rosehip, African Baobab, Madagascar Vanilla beans, Naartjie, and Rooibos.

Distillery 031 of South Africa, from left to right:
Agua Zulu Cachaca, 031 Vodka, 23 Americas Food & Beverage Show,
Miami Beach, Fla. Copyright 2019 by Helen A. Lockey

His 031 Vodka is made in a Swedish style way, unfiltered so it has a bit of flavor. It is distilled 10 times from molasses produced from locally grown sugar cane. The final alcohol is ultra smooth, and is as pure as it can be with the just the body of the alcohol, both the head (ethanol) and the tail (acetone) are discarded. It is has refreshing, slightly sweet citrus zest flavor, and is 43 percent Alcohol by Volume. 

Distillery 031 from left to right: Ancestors Absinthe,
Heart of Gold Vanilla & Baobab Liqueur, Heart of Darkness
Coffee Liqueur, 23 Americas Food & Beverage Show,
Miami Beach, Fla., Copyright 2019 by Helen A. Lockey

Distillery 031 uses their hand crafted, ten times distilled, Vodka as a base for their Heart Of Gold Liqueur. This spirit is delightfully sweet and creamy, infused with African Baobab fruit and Madagascar vanilla bean in the bottle. It has a creamy mouth feel simulating a dairy base but its all vegan, according to Rall.

They also make Brazilian-Portuguese style Cachaca called Agua Zulu, D'Urban Dry Gin, D'Urban Barrel Aged Gin, D'Urban Scarlet Gin, Heart of Stone Naartjie & Rooibus Liqueur, Ancestors Absinthe, Heart of Darkness Coffee Liqueur, Brandy, and Tonic.

Distillery 031, named after the area code in their part of Durban, was at the 23rd Americas Food and Beverage Show to find a distributor for the Florida market. They hope to be available for sales in 2020, first on the Internet and then Brick and Mortar stores. But for right now if you want to taste their craft spirits you will have to travel to South Africa. 

Plant-Based Seafood Options, More Than Seaweed

Plant-based seafood includes more selections than just seaweed. It can contain deliciously imaginative dishes like scallops, lobsta rolls, fish and chips, and smoked salmon. It's easy to make faux seafood from soy protein but the dishes listed below are made from more challenging ingredients like mushrooms, hearts of palm, banana flowers and carrots.

Plant-based scallops made with King Oyster Mushroom stems,
served at Full Bloom Gourmet Vegan Cuisine, Miami Beach, Fla.,
Copyright 2019 by Helen A. Lockey

I have come across two versions of scallops made with mushrooms but the best version so far has been with seared King oyster mushroom stems cooked by Full Bloom Gourmet Vegan Cuisine on Miami Beach, Florida. Their mushroom scallops had the right texture of real shellfish scallops, with a bit of bounce and a tender center. The flavor was pretty close too, which was surprising considering what they were made of.

Plant-based Lobsta Roll made with heart of palm, mayonnaise
and spice, Vegan Fine Foods, Ft. Lauderdale, Fla.
Copyright 2019 by Helen A. Lockey

Another plant-based seafood dish I tasted was a spicy Lobsta Roll created by Vegan Fine Foods grocery store. It was made with hearts of palm, mayonnaise, red onions, celery and dill, on a hoagie roll. Executive Chef Jonny Nobones said he tried making it fishier by brining it in dulse (seaweed) but it came out too salty. I suggested he call it Florida lobster roll because it was made with hearts of palm which up until recently were sourced from Florida cabbage palm trees.

Plant-based deep fried fish made with brined banana flowers,
and served with chips and coleslaw, Oh My Cod Seafood Co.,
Space Coast Veg Fest, Copyright 2018 by Helen A. Lockey

The plant-based fish and chips dish I came across was at the Space Coast Veg fest last year. It was created by Oh My Cod Seafood Co. They were very inventive, making their fish out of battered, deep fried banana flower blossoms. These came with a side of chips and coleslaw. Oh My Cod had brined the banana blossoms in seaweed and they were delicious, soft on the inside and crunchy on the outside.

Plant-based Smoked Salmon on bagels with cream cheese,
Created by Full Bloom Gourmet Vegan Cuisine, Miami Beach, Fla.,
Copyright 2019 by Helen A. Lockey

And finally the most unusual plant-based seafood dish I have eaten recently was Smoked Salmon on bagels with cream cheese.  Full Bloom Gourmet Vegan Cuisine in Miami Beach, Florida, created it. The smoked salmon was made with smoked carrots, and the cheese was made from cashew. The first bite of the carrot salmon was the best, unfortunely after that the smoked flavor became too strong for me. It was a shame, I really wanted to like it because it looked so good.

So the next time you go looking for a plant-based seafood, remember to think outside the box, and go try some of these deliciously exotic selections.

South Florida Wild Food Forage

Palm Beach County, Fla.—Wild foraged foods can be tasty. And they can be fun to find. You don’t have to go  deep into a dark wood to find these edibles because many of them are ornamental plants used for landscaping South Florida gardens. So instead of spraying chemicals on them, pick then and have them for your next meal. I'm just going to introduce you to three easy to find edibles. 

Dollarweed underside, South Florida
Copyright 2019 by Helen A Lockey

The first and most abundant wild edible is Dollar Weed (Hydrocotyle spp.)  a.k.a Pennywort. It is a very short, green plant that grows in abundance on lawns that get a lot of water and nutrients. The edible leaves are about the size of a silver dollar and the main stem grows from the center of the leaf. They grow year round and can be eaten fresh (without cooking). 

Firebush berries, South Florida.
Copyright 2019 by Helen A Lockey

Firebush (Hamelia patens) is a popular Florida native butterfly and hummingbird attraction plant, which is often used for hedges. It produces and orange to red colored clustered flowers that when pollinated produce edible waxy, dark purple to black colored berries that grow in clusters. The berries have an unpleasant bitter aftertaste if eaten raw. They are better cooked and are often used to make jellies and chutneys. They grow year round. 

Cabbage Palm Tree edible seeds, South Florida
Copyright 2019 by Helen A Lockey

Cabbage Palm Tree (Sabal palmetto) is a very common Florida native plant species that grow anywhere from 40-90 feet in height. When they are young the berries, that grow in clusters, on stems near the heart of the tree, are edible. They are black with crunchy outer shell, soft dry interior and big seed. The berries of have a taste that is a cross between dates and instant hot chocolate powered with a bitter aftertaste (from the skin). They are in season late October to November.

With any wild food you want to be 100 percent sure you know what you are eating. Correct plant identification is very important, as many Florida plants require cooking before eating them. 

Take a very little bite and wait at least an hour before consuming more. This way if it is poisonous, or you are allergic to it, the effects will be minimal. If you don't experience any adverse reactions, then take another bite.

Also be mindful of the wild plants you find. You want to be able to source the wild edible again in the future and if you pull them up with their roots of take every plant you find there will be nothing left. 

Hopefully this post will give you some edibles to enjoy on your next trip through the woods or your backyard.  

Tropical Fruit Rum Parfait: Florida Style

Summertime is tropical fruit season in Florida. It is also rum season. So to honor both, I created a tropical fruit rum parfait using locally sourced Florida fruit and Florida silver rum.

Florida sourced tropical fruit rum parfait with Copper Bottom Silver Rum,
Copyright 2019 by Helen A Lockey

My usual rum of choice is aged but recently I got to try Copper Bottom Craft Distillery's Silver Rum, and loved it. I used this in my parfait because it had a lovely smooth taste that was not too sugary.

Copper Bottom Craft Distillery is located in Holly Hill (near Daytona Beach,) Florida.

I bought Florida grown ripe jackfruit (golden color) and yellow pineapple from Caribbean Plants And Produce fruit stand on western Okeechobee Boulevard. They sell fruit and produce from a lot of local growers in Loxahatchee, Florida.

I picked the green stevia leaves from my garden.

The ice cream was a frozen confection made out of almond milk, and was store bought.


PARFAIT MAKING:

Put two scoops of ice cream in a wide lipped parfait glass or old fashioned champagne glass

Then put a handful (about 1/2 cup) of chopped pineapple on top of the ice cream

Then place a handful (about 1/2 cup) of shredded, ripe, jackfruit on top of the pineapple pieces

Garnish with three stevia or mint leaves

Then drizzle about 1-ounce (or to taste) silver rum over everything.


ENJOY.

Açai Bowls, Superfood Fun In Fla.

Açai bowls are a delicious way to eat your superfoods. These bowls are put together from a base of frozen, ground, purple Brazilian Açai berries. There are usually staple ingredients like strawberries, bananas, blueberries, shredded coconut, honey, and granola.  And from there the ingredients vary a lot from any type of berry (goji, mulberry, raspberry...etc.), to any type of fruit (dragonfruit, mango, kiwi fruit...etc), to dark chocolate, and even to avocados. Here are just three of the more outstanding bowls I have eaten in South Florida.

Off-menu açaí crafted at Vegan Fine Foods,
Ft. Lauderdale, Fla.,
Copyright 2019 by Helen A. Lockey

Vegan Fine Foods has one of the largest açaí bowls that can be ordered, off-menu, from Chef Jonny. They can cost $18 each or more and can easily feed two-three people. The one Chef Jonny made for me contained frozen açaí, red and white dragon fruit, blackberries, strawberries, raspberries, goji berries, dark chocolate, dried mulberries, chocolate chips, mango, shredded coconut, buried granola, and an edible orchid flower.

Açaí bowl from Perk Coffee House, Tequesta, Fla.
Copyright 2018 by Helen A Lockey

Perk Coffee House was the first place I ate an açaí bowl, back in July 2018. Their bowl contained blueberries, strawberries, grated coconut, frozen açaí, pineapple, hemp seeds, flax seeds, bananas, honey, and granola ($8.00). I paid $1.50 extra for some almond butter. 

Ital Bowls Foodtruck açaí bowl, Stuart, Fla.,
Copyright 2019 by Helen A Lockey

Ital Bowls Food truck, in Stuart, was the most recent location that I tried an açaí bowl. Their, "The Ital Bowl," had an unexpected ingredient--fresh avocado. It also contained organic frozen açaí,   bananas, blueberries, kiwi fruit, honey, granola, and vegan protein powder ($10). I replaced the honey with agave syrup ($0.50 more), added shredded coconut ($0.75 more) and goji berries ($1.00 more).

Superfoods help slow down the affects of aging. And so Açaí bowls are basically a healthy, adult form, of an ice cream sundae with limitless combinations.

Aquafaba, Vegan Egg White Alternative

Aquafaba water allows vegan bakers to make crispy meringues without eggs. Aquafaba is the briny discard water found in cans of chickpeas (garbanzo beans). But it can also come from the cooked discard water of other dried beans (pulses). Chickpeas are preferred because they have a milder flavor than other beans. 

Vanilla aquafaba meringues, baked by Inika Foods Llc., Delray Beach, Fla.
Copyright 2018 by Helen A Lockey

The protein properties of the pulses lend themselves to complex dessert styles that usually use egg whites. As they can be whipped, with a bit of cream of tarter, into something that looks like soft peaked whisked egg whites. 

To make handheld meringues you just need to add organic granulated sugar and vanilla before baking, and resting the finished meringues in the unopened over for one hour. And voila, you have a crispy, airy, gooey in the center (if you are lucky) vanilla vegan meringue.  

If the canned aquafaba water is too salty, you can always cook up some presoaked (soaked overnight and then cooked in a fresh volume of water) chickpeas and use that discard water in your recipes. 

The generally accepted portion rule is that 3 Tablespoons of aquafaba equals one egg white.

There are many recipes on the Internet. All of the vanilla meringues have just the four ingredients above. Where the recipes differ is the temperature of the oven and the baking time. Some say use a 200F (100C) oven for two hours (www.thelazyveganbaker.com) while others say use a 250F (121C) over for 45 minutes (www.lovingitvegan.com) .

Vegan meringues have to be treated exactly like egg meringues in hot humid climates. If they are left out of their airtight container for too long they will become sticky.

And if you decide all of this is just too hard to make, then check out the vegan meringues at Inika Foods Llc., in Delray Beach, Florida. Their meringues are airy, crispy and gooey in the middle.

Stop And Smell The Flowers And Take A Taste Too

The famous expression is, “Stop and smell the roses.” Well these days more and more people and especially chefs are stopping and eating the roses and other flowers. It is surprising how many flowers are edible. There are the more known varieties like lavender (for tea), nasturtiums (for salads), violets (candied for cakes), hibiscus (tea, wine) and orange blossoms (for syrups). 

Spicy, very edible, nasturtiums
Copyright 2019 by Helen A Lockey

Flowers hold the beginnings of life. Their nectar draws in insects that help pollinate the flower, which then leads to the growth of some type of fruit. The flowers are often full of scent that can be experienced either in the fresh form, or candied, or fermented, or frozen. 

Yellow mustard flowers and pods
Copyright 2019 by Helen A Lockey

Some lesser known, yet still very delicious are in the brassica family (cabbage). Here broccoli and cauliflower stand out because they are simply unopened flower buds. Mustards are another part of this family and often produce fiery tasting, yellow blossoms and spicy seedpods. 

Florida hops flower on the vine
Copyright 2019 by Helen A Lockey

The there are roses, not all are edible. There are also orchids, and again not all are edible. Citrus flowers are edible. Start fruit (carambola) flowers are edible. Papaya flowers are edible. If you are a fan of beer, the hops that went in to sanitize and flavor your beer are flowers too.

One rule of thumb with eating all flowers: know where they are from. Make sure if they are bought or foraged that they have not been sprayed with any chemicals. And if you are unsure how your body will react, just take a very tiny bite, wait one hour, and if you are not sick, eat some more.

And remember you can stop and smell the roses (flowers) but it’s also wonderful to stop and nibble them.