Michigan Apple Committee, 18th Americas Food & Bev. Show

Miami Beach, Fla.—Michigan Apple Committee was at the 18^th America’s Food and Beverage Show. They represent 850 family apple farms. Many of the farms are owned and run by forth and fifth generation farmers according to the committee members.

Michigan Apples booth, 18th America's Food & Beverage Show,
Miami Beach Convention Center, Miami, Fla.
Copyright 2014 by Helen A Lockey

I asked what the difference between Michigan and Washington apples was. And the answer I got was, “taste.”

“Climate coupled with soil and abundance of water is the reason for the difference in taste,” said to Cam Harrington, Account Manager of Michigan Apples.

According to Harrington, in eight out of ten blind taste tests, Michigan apples will walk away with the award for best taste.

He added the favorite apple for making pie among Michigan chefs was Northern Spy because it is low in sugar and has a good consistency when cooked.

To find out more about these apples and other that grow in this State go to www.MichiganApples.com

Mom's Pops, Sea Grape Pops, Fla. Updated Oct 2017

Palm Beach Gardens, Fla.--Mom's Pops uses ingredients native to Florida. Pam Hardy, owner of Mom's Pops, a local South Florida ice pops company, loves the idea of using native ingredients. This past October she decided to make some seasonal pops using coastal growing sea grapes.

Locally sourced Cherry Sea grape, Mandarin Carambola and
Coconut Lime pops, Mom's Pops, Palm Beach Gardens, Fla
Copyright 2014 by Helen A Lockey

"Getting people to try them was difficult," said Hardy, "but now keeping enough made is difficult."

Also pictured are her mandarin carambola pops made with Florida grown carambola (a.k.a. Starfruit). And her coconut lime pops made with Port St. Lucie, Fla., harvested key limes, and coconuts from her own backyard.

She is constantly coming up with new Florida sourced pops.

You can find Mom's Pops at the Saturday Morning West Palm Beach Green Market or the Sunday morning Palm Beach Gardens Green Market. And if you can't wait for the weekend you can go to her website at www.Momspops.com

October 2017 update: It is with a sad heart I have to tell you that Pam Hardy, the founder of Mom's Pops, passed away suddenly in the last week of September 2017.

Fla. Local Sourced Ceviche Recipe, Bistro 1001, W.P.B.

West Palm Beach, Fla.--Ceviche, the Peruvian fish dish can be made several ways.  In September, Chef Chris DeGweck of Bistro Ten Zero One shared his cooked ceviche recipe with the women of Savor Tonight's Women + Wine Event.

Chef Chris DeGweck's cooked ceviche dish with Fla. grown shrimp, Women +
Wine event with Savor Tonight, W.P.B., Florida
Copyright 2014 by Helen A Lockey

Coconut Shrimp Ceviche

1 Lemon, halved + seeded

1 Head Garlic, halved

3 Turkish Bay Leaves

8 Whole Black Peppercorns

1 tbs Kosher Salt, or to taste

1 1/2 lb Peeled + Deveined Large Shrimp (21 to 25 per lb)

2 c Coconut Milk

1/2 c Lime Juice

2 Serrano Chile Peppers, thinly sliced

1/2 Bunch Cilantro

1 Red Onion, thinly sliced

8 Sprigs Cilantro, for garnish

1 Lime, cut into 8 wedges

DIRECTIONS:

1) Squeeze the lemon halves into a large pot, and toss in the halves. Add the garlic, bay leaves, peppercorns and salt, then fill the water to half full. Bring to a boil over high heat, then stir in the shrimp and turn off the heat. Allow the shrimp to poach until they are no longer translucent in the center, 3 to 5 minutes. Drain in a colander in the sink, then place the shrimp on a baking sheet, and refrigerate until cold, about 30 minutes.

2) Stir the coconut milk, lime juice, serrano peppers, chopped cilantro and onion together in a non-metallic bowl; season with salt to taste. Cut the chilled shrimp in half lengthwise and stir into the coconut marinade. Cover and refrigerate 30 minutes before serving. Garnish individual servings with the cilantro sprigs and lime wedges.