Osceola Bistro, Vero Beach, Fla: Local Sourcing, Updated

A gorgeous farm-to-table restaurant exists in Vero Beach, Florida. Owner Chef Christopher Bireley is passionate about sourcing local Florida ingredients. Born in Vero Beach, Bireley travelled the world and the United States, cooking as he went, before returning home to open his restaurant in October 2011.

Chef Christopher Bireley, owner of Osceola Bistro, a
farm-to-table restaurant in Vero Beach, Fla.

Some Foodies in West Palm Beach raved about Osceola Bistro and the wonderful food. So, I went to see what all the fuss was about. While there Chef Bireley came out of the kitchen to chat. He was full of smiles and warmth.

“Last year we got peaches from Premier’s farm just north of Ft.Pierce. We had peaches for a month and put them in salads, main dishes, and desserts. It was great,” Bireley said to me as I sat at a cloth covered table in the covered patio area.

There was a water feature a short distance away with colorful pots of fresh herbs ringing it. Suddenly Bireley got up and walked over to a pot of chives. He grabbed a handful and expertly cut them with a pair of scissors. “I use theses herbs and ones from Osceola Organics farm in my food,” he said.

He also grows his own olives from two potted olive trees located on the far wall of the covered patio area. “Last year that one there,” he said pointing to the tree at the back, “produced a huge crop.”

He also sources products from locals like greens from Osceola Organic Farm, and Gibbons Farms Organics, pastured poultry from Crazy Hart Ranch, and seafood from Wild Ocean Seafood Market. “I try to give my guests organic whenever I can. This past month there has been an abundance of organic tomatoes so I’ve included them in my menu.”

I ordered a glass of sweet Florida pink grapefruit juice ($2.50) squeezed that morning by Chef according to the bar tender. Then I got an Osceola Farm Greens salad ($6) with an aromatic in-house-made dressing. It was light, and full of flavor. I followed this with a heavenly delicious bowl of lightly coated deep-fried Florida rock shrimp ($9) served with a bright tarragon aioli sauce.

Osceola Bistro is located opposite the Vero Beach Post Office at 2045 13^th Avenue, FL, 32960. Phone: 772-569-1299. They are open every day except Sunday. To find out more go to www.osceolabistro.com

June Plum Season Is Here: South Fla. Style

It is June plum season in South Florida. Don't start thinking of dark purple, stone fruit because these plums are in the same family as mangoes, cashews, and poison ivy. And at full ripeness they smell like and taste like mangoes mixed with a bit of curry.

Florida grown June plum

The only characteristic they share with their purple cousins is a pit in the center although theirs is bit more branched and fibrous. For those interested the June plum's botanic name is Spondias dulcis and they are a member of the Anacardiaceae family.

Jamaicans like to take green fruit, mash the pulp, mix it with ginger and sugar and add it to water for a refreshing drink.

I bought mine at the Saturday morning Wellington Green Market from a man selling Chinese food. He and his wife have a tropical tree company in Loxahatchee.

My Florida Sourced Beef Shank Mushroom Dish WIth Root Vegetables

It is root vegetable growing season in Belle Glade, Florida. And it is the perfect time to make roasted meat dishes. The dish below was made with Belle Glade grown carrots and creamer potatoes.

Central Florida sourced grass-fed beef shank with Belle Glade grown
root vegetables, and Vero Beach grown mushrooms, Fla.

I bought the root vegetables at the Saturday morning Wellington Green Market, the mushrooms at the Sunday morning Palm Beach Gardens Green Market, and the grass-fed meat at the Saturday morning West Palm Beach Green Market.