Oct. 06, 2017

Fall is in the Air

Fall is in the air and we are ready for Maple Tap coffee — roasted to perfection by Jacksonville roasters, JOB Coffee! Roaster and co-owner, James Adams, got his start in Chicago learning about coffee and started roasting in mid-2000s when he moved to Jacksonville. He and his business partner, Bob Heinrich, started their first business in 2007, roasting for their own coffee shop in Mandarin. In 2014, they left the retail world to focus on their passion of roasting. Today, they roast for popular restaurants like Maple Street Biscuit Company, Urban Grind, and other locally owned coffee houses throughout Northeast Florida.

When sitting down with either James or Bob, you’ll find a new appreciation for coffee and realize there is so much more to learn than how the coffee maker works! But, did you know coffee is the pit inside the red or purple fruit on a coffee plant? Just like cherries, coffee is a stone fruit. Pretty cool, right?Coffee

If you’re a coffee aficionado you’ll want to know all the details of this delicious cup they call Maple Tap. They start with their Dark Bark Coffee, which James would consider to be your “classic cup of coffee.” It is a “single-origin” coffee (meaning not a blend) from the Guatica township of Risaralda, Colombia. The plants are grown pesticide-free and the beans are harvested from October through April. They are fully washed and sun dried before making their way to Jacksonville.

The bean they use provides a low acidic coffee with earthy notes of wood and smoke — while maintaining a smooth yet, heavy body. Whew, that was a mouthful! But because this coffee is roasted to a “full city” roast (dark), it has a lower amount of caffeine. This makes it a great after dinner or evening cup of coffee as well as a jitter-free morning brew.
As for the “maple” in this tap, it is made by adding an aromatic maple oil to their Dark Bark Coffee. The infusion is made after the roasting process has completed. This process not only adds a distinct aroma, but a sweet taste of maple on the finish of an already amazing cup of coffee. This coffee is great for the drinkers looking for something a little sweeter or needing a little reminder of the crisp fall days in New England.

Thanks for your support,
Amie & the FPP Team!


Help support our farms by referring your family, friends, and co-workers.

All of us on the FPP Team understand that our customers are our biggest advocates and we want you to know that we greatly appreciate all the love for us and our local farms! For each new member that you refer, you will earn $10.00 in FPP credit good towards any item in our shop. Just ask your referral to use your name when registering. There are no limits to how many customers — So keep talking!

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Oct 01, 2017

Delicious Food Made Easy

As we give our farmers time to recoup from the storm, we are happy to offer Bourbon Apple Jam from Jones Jams as part of your local box of goodies!

Kristy Jones is the woman behind Jones Jams.  Kristy’s great grandmother, not only taught her how to make jam, but also how to make miniature hand pies out of excess jam, which they affectionately called ravioli cookies. Kristy’s great grandmother immigrated from Palermo, Sicily as a teenager,  so everything she did had an Italian theme. Jones Jams

Even though Kristy’s great grandmother used homemade pie crust for this recipe, Kristy hasn’t quite mastered making a good homemade pie crust so she cheats a bit and uses Pillsbury (we won’t tell if you don’t – this newsletter doesn’t count as telling, does it?).

This is the easiest dessert in the world; it looks like you spent hours in the kitchen! You can use just about any flavor of jam to make these ravioli cookies but chunky Jams like Bourbon Apple give you the best texture.

Preheat the oven to 350 degrees.

Roll out your cheat Pillsbury Pie crust and using the lid from your Bourbon Apple Jam jar as a cookie cutter, make as many circles in your pie crust as possible. Feel free to gather up the remaining pie crust, flatten it with a rolling pin and make a few more. Waste not, want not and you’re going to want as many of these cookies as you can get!

Place the circles pie dough onto a greased cookie sheet. Spoon a small amount of Bourbon Apple Jam onto one side of the pie dough. Fold over the remaining pie dough to create a half circle and then seal the edges with your fingers.  Or, if you want to get fancy you can seal them with the end of a fork.  Brush the top of the ravioli cookies with egg wash and sprinkle a little brown sugar on top.

Bake for 14-18 minutes or until golden brown.

Serve warm with ice cream right away or throw them in a freezer bag for later use. They microwave wonderfully – just wrap in a damp paper towel and cook them for 30 seconds or so and it’s like they just came out of the oven. Perfect for your next party!

Thanks for your support!

Amie & the FPP Team

Help support our farms by referring your family, friends, and co-workers.

All of us on the FPP Team understand that our customers are our biggest advocates and we want you to know that we greatly appreciate all the love for us and our local farms! For each new member that you refer, you will earn $10.00 in FPP credit good towards any item in our shop. Just ask your referral to use your name when registering. There are no limits to how many customers — So keep talking!

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FPP News: Sept 22, 2017

Get Ready for the Weekend!!

I’m a big proponent of “It’s 5 o’clock somewhere.”  In fact, I even took the hands off my watch, just to prove a point.  It might not even be noon while you’re reading this newsletter, but it’s Friday, these last couple weeks have been something else, and do I really need to give you another reason to enjoy a well-made drink?  And, in that spirit, I want to tell you about Congaree and Penn’s Creole Tomato Shrub.

Shrub

Photo Credit: Congaree and Penn

The shrub starts with Farmer Matt Ranatza’s Creole tomatoes grown from seed collected in Plaquemines Parish, Louisiana. The tomatoes are then hand-crushed at Congaree and Penn and blended with organic apple cider vinegar and a pinch of Florida cane sugar.

sarahdipityphotos2017-48

Photo Credit: Congaree and Penn

Here’s the At-Home Version of Congaree and Penn’s Award-Winning Extreme Bloody Mary Recipe:

Combine the following ingredients in a shaker with ice. Shake and pour into chilled pint glass full of frozen avocado stones rimmed with Tajin.

• 3/4 ounce of Congaree and Penn Creole tomato shrub

• 1 1/2 ounce of Manifest Distilling vodka

• 4 1/2 ounces of V8 tomato juice

• 1/2 ounce of lime juice

• 4 dashes of Worcestershire sauce

• 1 barspoon of datil pepper sauce

• 1/2 barspoon of horseradish

• 1/4 ounce of olive brine

• 1 ounce of beer

• 1 pinch each of onion powder, garlic powder, tagarashi and celery salt

• A few grinds of black pepper

You can find more information at http://www.congareeandpenn.com/
Bottoms up!
Amie & the FPP Team

Help support our farms by referring your family, friends, and co-workers.

All of us on the FPP Team understand that our customers are our biggest advocates and we want you to know that we greatly appreciate all the love for us and our local farms! For each new member that you refer, you will earn $10.00 in FPP credit good towards any item in our shop. Just ask your referral to use your name when registering. There are no limits to how many customers — So keep talking!

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FPP News: Sept 15, 2017

MOVE OVER IRMA, WE HAVE PEPPER JELLY TO ‘PEP’ UP YOUR SPIRITS!

Although currently out of Fleming Island, MY Pepper Jelly began in Yvette Musgrove’s grandmother’s kitchen in the SC Lowcountry a LONG time ago.  Her grandparents had a farm and taught her everything that she knows about growing and using fruits and vegetables, learning how to make her first batches of jelly when she was about ten years old.  Making pepper jelly was a way to use those end of the season peppers, so nothing went to waste.

Yvette

Typically, in South Carolina, folks only served pepper jelly during the holidays over cream cheese with crackers.  Back in the day, ladies only made pepper jelly that was red or green, and colored with lots of food coloring.

Yvette (pictured above) took what her grandmother taught her and kicked it up a notch.  She wanted more flavors, spicier ingredients, and reasons to serve pepper jelly all year long.  MY Pepper Jelly is still made in small batches with only the freshest ingredients, and no dyes or additives.

Jelly

Along with MY Original Pepper Jelly, we have Oh MY Garlic!!! Pepper Jelly which is made with everything good in life – fresh garlic, an entire bottle of craft beer, and some habanero peppers.  Great as a glaze for meat, on top of baked camembert cheese, or made into a quick vinaigrette!

Thanks for your support!
Amie & the FPP Team

Help support our farms by referring your family, friends, and co-workers.
All of us on the FPP Team understand that our customers are our biggest advocates and we want you to know that we greatly appreciate all the love for us and our local farms! For each new member that you refer, you will earn $10.00 in FPP credit good towards any item in our shop. Just ask your referral to use your name when registering. There are no limits to how many customers — So keep talking!

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FPP News: Sept 01, 2017

Black Garlic is L<3VE

We just can’t help ourselves.  Week after week, we keep bringing your new, delectable local artisan goods to add a little flavor to your life and this week is no different with specialty items from Artisan Black Garlic.  Feel free to send us a thank you card, but the bottom line is, nobody truly likes just getting a card, so go ahead and show us your appreciation by showering yourself in gifts from our store.

Fred Bergen

From trapeze artist to black garlic artisan, Fred Bergen is a man of many talents.  Fred grew up traveling the globe with his family as the “Silver Condors,” learning about different cultures through their food.  After his mother passed, Fred wanted to keep enjoying good food and so he took it upon himself to learn the culinary arts.

Garlic

Today, working out of a kitchen in St. Augustine, Fred meticulously creates black garlic and black garlic vinegar, taking note of sugar content and produce flavor profiles in order craft the best product possible.  Fred saturates the heads of garlic with fine Italian balsamic vinegar and slowly heats them over 40 days.  The black garlic that results epitomizes umami with its earthy, fruity, non-pungent garlic taste with hints of balsamic and molasses.  Make a black garlic butter and spread on a French Pantry baguette, use in shrimp dumplings, pair with seared scallops, or highlight it with some of Florida Farm and Mill’s Robust Olive Oil on a meat and cheese plate.

Learn more about Fred in Edible Northeast’s article, “Enchanted Food Forest.”

Thanks for your support!
Amie & the FPP Team

Help support our farms by referring your family, friends, and co-workers.
All of us on the FPP Team understand that our customers are our biggest advocates and we want you to know that we greatly appreciate all the love for us and our local farms! For each new member that you refer, you will earn $10.00 in FPP credit good towards any item in our shop. Just ask your referral to use your name when registering. There are no limits to how many customers — So keep talking!

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FPP News: 8/25/17

Sow Your Wild Oats with Us

You never thought this day would come, but it’s finally time to sow those wild oats of yours.  Me, you, and a bowl of granola.  Things are gonna get get crazy – crazy-delicious that is.

Granola

Lake Meadows Naturals’ Apple Spice Granola is made with old-fashioned oats, assorted dry fruit, nuts, seeds, maple syrup, and spices.  Lake Meadows is a family owned company located in Ocoee that makes products fueled by a passion for clean living and a desire to escape from a preservative and chemical filled food world. Started as a hobby, Dale’s little chicken farm grew into a sought-after supplier of restaurants in the Central Florida area wishing to add farm fresh eggs and other products to their menu. Now, people travel from all over to visit the farm store, and enjoy the benefits of clean ingredient products for a true farm to table experience.

Go Wild!
Amie & the FPP Team

Help support our farms by referring your family, friends, and co-workers.
All of us on the FPP Team understand that our customers are our biggest advocates and we want you to know that we greatly appreciate all the love for us and our local farms! For each new member that you refer, you will earn $10.00 in FPP credit good towards any item in our shop. Just ask your referral to use your name when registering. There are no limits to how many customers — So keep talking!

Continue reading

Heirloom Tomatoes

heirloomtomatoes600

Like your favorite pug-nosed puppy, sometimes the best things come in imperfect packages. This week’s tomatoes from Mater’s and More is all about flavor over beauty. Heirloom tomatoes are not your average plasticky red tomato. Most conventional tomatoes have been bred, and in some corporate cases, engineered, to show up on store shelves looking exactly as the focus group tells TomatoCorp they like them – unreal red, hard as a rock and utterly without flavor.

Friends, don’t confuse this tomato with your average red tomato. Heirloom tomatoes are cultivated to appear and taste as they would have in your grandmother’s garden. The uneven color, craggy surface, funny shapes, and bizarre wholes mean only one thing – serious tomatoes.

We have packed the precious cargo in clamshells to help reduce any damage to their thin skins. We recommend you placing the tomato on your counter when you receive your order and opening the the lid to prevent premature ripening or molding.

The tomatoes are completely ripe, so be sure to eat them soon. And, the less you do to an heirloom, the better you can enjoy it. Our recipes this week reflect that idea. Enjoy!

Heirloom Tomato Recipes