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Eat . Drink . Think . Explore . | Season by Season DA IRY FA R MING • THE TER ROIR OF HONEY • EDIBLE FLOW ER S • A RTISA NA L CHEESE
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Contents FEATURES
DEPARTMENTS
2
LETTER FROM THE EDITOR
27 EDIBLE DIY Homemade Almond Milk
8
HOW NOW SUNTANNED COW Dairy Farming in Northeast Florida
31 LOCAL LIBATIONS A Beverage In Bloom
20 THE TERROIR OF HONEY Single Source Honey is Hard Work
37 FROM THE OVEN Breakfast Pie Goat Cheese Honey Cigars
32 THE ACCIDENTAL GOAT FARMER Does, Bucks and Kids, Oh My!
40 GROWING THE GOOD LIFE Backyard Beekeeping
44 SAY {ARTISANAL} CHEESE Handcrafted from Farm to Plate
4 CONTRIBUTORS 7
EDIBLE TABLE What’s in Season
15 SEASONAL PLATE Rice and Cheese Fritters Coconut Curry Chicken 18 EDIBLE INGREDIENTS Collards 24 FROM THE GARDEN Edible Flowers
42 BACK OF THE HOUSE Semifreddo 48 LAST BITE Barrel-Aged Honey
Asabia el Aroos with Cardamom and Honey by My Grandmother’s Pie. Recipe online at edibleneflorida.com EdibleNEFlorida.com
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LETTER FROM THE EDITOR
Making this detour by way of the beehive, the entire cosmos can find its way into human beings and help to make them sound in mind and body.
PUBLISHER Amy Robb amy@edibleneflorida.com EDITOR Lauren Titus lauren@edibleneflorida.com
– Rudolf Steiner According to the Oxford English Dictionary, the phrase milk and honey means “prosperity and abundance; richness of produce; plenty, comfort.” From that definition, it's safe to assume that if a land flows with honey, bees are doing their work. As pollinators, they enable plants to grow. Plants pollinated by bees are then fed to animals such as cows, goats and sheep to produce milk. We, as humans, benefit from this continuous cycle, and a sustainable food system is one that supports it. It’s estimated that more than three-quarters of the world's food crops rely on pollination by insects and other animals, and one-third of all vegetables and fruits produced are pollinated by honey bees. Did you know that there are more than 20,000 species of wild bees alone? Without pollinators, many of us wouldn't enjoy coffee, chocolate, oranges and so many other foods that are part of our daily lives. In this issue, we look at our region as a land of plenty, focused on all the delicious ways milk and honey brings abundance to our lives. Most people don't know that dairy is almost a billion-dollar industry in Florida, and yet many local dairies in Northeast Florida are no longer in business. We explore why. If you want to get buzz-y as a beekeeper, read tips from the pros on how to successfully care for backyard bees. (Talk about locavores - little forager bees travel no more than three miles in search of food!) Get the lowdown on what makes handcrafted cheese truly exceptional and find recipes for using artisan cheeses in your kitchen. Finally – What's not to love about goats? We take you behind the scenes of a local goat farm. You’ll be udder-ly fascinated. There is, of course, more going on in our region than these pages contain, so we encourage you to get out and explore the businesses and communities throughout Northeast Florida who are doing great things with milk and honey. We love to hear about your discoveries too. Don't hesitate to share your adventures! Doing so is easy by simply tagging us on social media at #edibleneflorida.
COPY EDITOR Doug Adrianson DESIGN We Are Charette PHOTOGRAPHY Jenna Alexander, Jesse Brantman, Maria Conover, Sean Kelly Conway, Stefanie Keeler, Lexi Mire, Amy Robb, Muriel Silva, Sterling Tucker CONTRIBUTORS Karen Ambrosio, Brooke Brennan, Dennis Chan, Allison D’Aurizio, Nancy Gentry, Jennifer Harvey, Miya Kusumoto, Joseph Lennon, Meghan Orman, Rebecca Reed, Sharon TerKeurst, Jack Twachtman SUBSCRIBE Edible Northeast Florida is published 6 times per year by Slidetray Media LLC. Subscriptions are $28 and available at edibleneflorida.com. FIND US ONLINE EdibleNEFlorida.com facebook.com/edibleneflorida instagram.com/edibleneflorida twitter.com/edibleneflorida pinterest.com/edibleneflorida CONTACT US Have a story you'd like to see featured in Edible Northeast Florida? Send us your ideas! editor@edibleneflorida.com Edible Northeast Florida 24 Cathedral Place, Suite 406 St. Augustine, FL 32084 p. 904-494-8281 No part of this publication may be used without written permission by the publisher. Every effort is made to avoid errors, misspellings and omissions. If, however, an error comes to your attention, please accept our sincere apologies and notify us. Thank you. © 2017 Slidetray Media LLC. All rights reserved.
ON THE COVER: Bees on honeycomb at Justin Stubblefield's hives. Photo by Jesse Brantman
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Edible Communities Publications of the Year 2011
OLD TOM SIPPER Karma Acres Gallberry Honey Syrup made in-house at Black Sheep Fee Brothers Rhubarb Bitters from Rochester, NY
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WHERE REFINED MEETS REFRESHING. 1534 OAK STREET JACKSONVILLE FL 32204 BLACKSHEEP5POINTS.COM | 904.380.3091
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OUR CONTRIBUTORS JENNA ALEXANDER Telling a story through pictures, no matter the medium, has always been Jenna’s thing. She is a photographer, illustrator and painter, currently working out of her studio in St. Augustine. She is drawn to natural light and airy images, and white is her favorite color. KAREN AMBROSIO Karen holds a Bachelor's Degree in Nutrition, a Master's Degree in Clinical Nutrition, and Certifications in Oncology Nutrition and Enteral Nutrition. She was the manager of the Nutrition Service in a hospital specializing in oncology in Mexico before moving to Jacksonville, Florida, to work as an Oncology Wellness Specialist at Ackerman Cancer Center. In her free time she enjoys speaking at conferences and workshops and runs a nutrition and wellness blog for her patients at Ackerman Cancer Center.
University, working on her BFA (with a concentration in photography). In between shooting weddings and eating locally, she is a self-taught fiber artist and loves exploring Jacksonville. MIYA KUSUMOTO A lover of culinary adventures and, of course, avocados, Miya has a local food blog called Miya Eats, and works full time in technology. She grew up in the East Mountains of New Mexico and now lives in Riverside. Her Southwestern upbringing kindled an appreciation for freshly roasted hatch green chilies, and working full time sparked a love affair with the versatile and quick-to-cook egg. She remains passionate and curious about Jacksonville’s local food and drink scene.
JESSE BRANTMAN Jesse is an editorial and lifestyle photographer based in Jacksonville. He is also one half of the wedding photography duo, Jesse and Lexi Wedding Co.
JOSEPH LENNON Since a young age cooking has been a part of Joseph’s life. After traveling and working in California, he became interested in the farm to table concept, and in his catering company Teal City Traditions, he creates dishes that combine local flavors representing Florida’s different cultures. His goal is to support farmers as a way to help make a positive change with the food movement in the region.
BROOKE BRENNAN As a certified health coach, Brooke works with women, men and families to help them achieve their ideal vision of health. She has a passion for cooking, creating and eating foods that utilize fresh, local, seasonal ingredients. Better health starts with the food on your plate; may it be delicious, memorable and truly nourishing.
LEXI MIRE Lexi is a fine art photographer and one half of Jesse and Lex Wedding Co. Originally from Cape Canaveral, she's now digging her roots into Murray Hill. Her passion for photography started with creating self-portraits in secluded spots with her camera as company, and is now all about spending time with others.
DENNIS CHAN Born and raised in Jacksonville, Dennis spent much of his childhood in his family's 12 area restaurants. His earliest food memories are of watching his grandfather cook in his classic Chinese-American kitchen. His family legacy continues at Blue Bamboo, where Chan can be found delighting guests daily through food.
MEGHAN ORMAN Meghan holds a Master’s degree in philosophy from the University of North Florida. She taught in the philosophy department at UNF for six years before pursuing a career in early childhood education and is currently a certified Montessori preschool teacher in Jacksonville Beach. She also owns a small business, Honey Bee A Keeper, which offers educational honey bee workshops for children and adults. She is currently in the University of Florida's Master Beekeeper Program at the apprentice level.
MARIA CONOVER Maria is a professional photographer and baker with a deep passion to share it all with a community. Growing up in the Midwest has given Maria a strong love for carbs and hearty wheats; living in the South, she has come to appreciate a good ole' southern happy hour. SEAN KELLY CONWAY Flagler grad and St. Augustine native, Kelly spent several years honing his documentary and street photography skills while working and traveling around Asia, before getting cozy in his home town (although the horizons still beckon). When not bothering shrimpers, Kelly can be found digging through anthropological field recordings, chasing surf, photographing motel signage and giving historic photo tours in downtown St. Augustine. ALLISON D’AURIZIO Allison is head baker and owner of MGP - My Grandmother's Pie, a market based bakery that earned a Slow Food Snail of Approval. She started baking with her Grandmother in Virginia as a child then honed her skills working all over the Southeast after marrying an award-winning chef. She spends her days in the kitchen with her husband Kurt and children Jacob and Isabella (who constantly complain there is no dessert at home). NANCY GENTRY Nancy and her family have been managing bees since 2005 and run Cross Creek Honey Co., selling raw Florida honeys (orange blossom, tupelo, gallberry, palmetto and Florida Everglades). When their bees are not traveling around North Florida for specific nectar flows, they make their home in preservation land in and around Cross Creek. Additionally, Nancy hand pours about 5000 100% beeswax candles every year. JENNIFER HARVEY After losing her corporate job, and wanting to do something more gratifying, Jennifer saw a need and decided to fill it by opening up Grater Goods Cheese and Charcuterie shop. Her goal is to help as many people as possible discover just how good American-made artisanal cheeses can be. STEFANIE KEELER Born and raised in Miami Beach, Florida, Stefanie is now a senior at Jacksonville
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REBECCA REED Rebecca developed a sweet tooth at a young age, and that passion for pastry never faded. She studied at the International Culinary Center in New York City under the tutelage of some of the best pastry chefs in the world. Her previous experience includes stints at Locanda Verde in New York and Aspen Grille in Myrtle Beach, SC before taking the pastry chef position at Matthew’s Restaurant 4 years ago. MURIEL SILVA Muriel is a professional lifestyle and commercial photographer recently relocated from the DC area. A lover of all things coastal and passionate about food and people, she is really enjoying exploring the area and connecting with this wonderful community. You can visit her website to browse through her work or to connect with her. SHARON TERKEURST Sharon keeps goats at her family farm Terk’s Acres, in Switzerland, FL. Known as the Goat Lady, she can usually be found Saturday mornings at the Old City Farmers’ Market at the St. Augustine Amphitheatre. The rest of the week will find Sharon at the farm milking or producing products from goat milk. STERLING TUCKER Sterling is a self-taught aspiring food photographer with a major sweet tooth. Her passion for food developed after many years spent in the kitchen with her father, an award-winning chef. Sterling is the Director of Marketing for M Hospitality Restaurant and Catering Group. Her favorite things to photograph are desserts and her pup Mika. JACK TWACHTMAN Jack is the owner and general manager of BREW Five Points and has been an instrumental part of such Northeast Florida institutions as Burro Bar, Burro Bags and One Spark. His passions are specialty coffee and craft beer but he spends all his free time in the kitchen fermenting and preserving whatever he can get his hands on.
Diabetes Prevention Program If you’re at risk for type 2 diabetes, you can make small, measurable changes that can reduce your risk and help you live a happier, healthier life. Change is tough—we can help. The Y is a leading nonprofit committed to improving the nation’s health. Financial assistance is available to those who qualify. For more information, visit FirstCoastYMCA.org or call 904.265.1777.
The YMCA’s Diabetes Prevention Program uses a CDC-approved curriculum and is part of the CDC-led National Diabetes Prevention Program. YMCA OF FLORIDA'S FIRST COAST, (“YMCA”) and the National Council of Young Men’s Christian Association of the United States of America (“YMCA of the USA”), have made a commitment to collaborate on efforts to support a national movement to increase awareness and take measures to prevent diabetes and its complications among groups at risk, and to help support treatment outcomes for individuals who have confirmed diagnoses or indications of prediabetes by promoting an effective lifestyle change. The parties referenced above do not warrant or guarantee any specific outcomes for program participants, with respect to diabetes prevention.
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NATIVE SUN
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EDIBLE TABLE
What's in Season? Here’s a list of the produce and seafood you can expect to find at your local farmers’ markets and on local menus in the coming months. Don’t hesitate to ask where your food is grown and sourced.
PRODUCE
Cilantro
Mizuna
Rosemary
Greater Amberjack
Basil
Collards
Moringa
Salad mix
King and Spanish
Beans
Corn
Mulberries
Shiso
Mackeral
Beets
Cranberry Hibiscus
Nasturtium flowers
Thyme
Mahi-Mahi
Blackberries
(Roselle)
Nectarines
Tomatoes
Red Porgy
Blueberries
Cucumbers
Okinawa spinach
Turnips
Shallow Water Grouper
Broccoli
Curry leaf
Okra
Red orach
Shrimp (June only)
Broccoli raab
Daikon radishes
Onions
Watermelon
Snowy Grouper
Cabbage
Dill
Oregano
Cantaloupe
Eggplant
Pawpaws
SEAFOOD
Carrots
Grapefruit
Peaches
Black Sea Bass
Cauliflower
Kale
Peanuts
Blueline Tilefish
Celery
Lemongrass
Peppers
Dolphin
Chard
Marjoram
Potatoes
Golden Tilefish
Chives
Mint
Radishes
Gray Triggerfish
Cilantro flower photo by Jenna Alexander
Vermilion Snapper Wahoo
Information provided by Florida Department of Agriculture, Florida Fish and Wildlife Conservation Commission, South Atlantic Fishery Management Council and other sources.
Cheryl Wainwright Finney and the family's prized cow, Granola.
HOW NOW SUNTANNED COW Dairy Farming In Northeast Florida WORDS JEN HAND | PHOTOS SEAN KELLY CONWAY
Q
uick! What’s the first animal that comes to mind when I say “Florida”? My informal poll of 10 friends and family tallied five alligators, one manatee, one dolphin, a spoonbill, a snake and even one vote for team jaguar (my mother-in-law thought I meant mammal). Nobody said cows. Yet bovines have a storied history here. The First Coast saw the first cattle to set hoof on the continent, via Juan Ponce de Leon’s final voyage in 1521. European immigrants brought cattle to provide their families with meat and dairy products throughout the 1600s. Cattle were not bred specially for dairy purposes until the 1800s. As people moved from farms to cities, it became necessary to mass produce, improve quality and automate milk production as the popularity of the beverage and its byproducts increased. Commercial dairy operations were born. Milk is Florida’s sort of “secret” three-quarters-of-a-billion-dollar industry. Citrus and tourism may garner the headlines, but our milk production volume is tops in the American Southeast and typically ranks 18th to 20th in the nation. Fact checking with Mark Hudson, the Florida State statistician for the USDA, showed that 125,000 Florida dairy cows produced over 2.5 billion pounds (roughly 300 million gallons) of milk in 2016. So what happened to all the dairy farms that dotted the Northeast Florida landscape in the 20th century? Many regional family farms succumbed to land development and fickle prices or were gathered into the fold of Southeast Milk (a large dairy cooperative created in 1998 when two Florida milk co-ops merged and which
now handles most of the milk marketed in the state). In the 1920s, the retail tycoon J.C. Penney heavily invested in Florida real estate, including 120,000 acres in Clay County. Part of this land became Penney Farms and included Foremost Dairy (named for one of Penney’s prized bulls). Penney’s dream of an idyllic and self-sufficient farming community was shattered by logistics issues and the Great Depression. He was bought out by Paul Reinhold, who was one of the first to use industrial refrigeration to freeze ice cream. Reinhold had huge success at the helm of Foremost. The town of Penney Farms is now home to Penney Retirement Community. And, interestingly enough, Metro Nightclub in Jacksonville’s historic Riverside neighborhood also resides in a former Foremost Dairy building. The Skinner family’s dairy farm ran on large land holdings in Jacksonville from the 1950s to the 1990s. As all-inclusive grocery stores came into fashion, Skinner Dairy tried to innovate with drive-through “milk houses.” If you’re not a native who shopped at one in the past, drive around the area today and you can still see Skinner buildings with their distinctive pitched “butterfly” roofs, as some of them still stand, though these days they are home to other shops. Dinsmore Dairy did not go out of business for the same reasons others did. Open from the early 1900s through the 1980s, Dinsmore was owned by the Johnson family. Staunch Jacksonville civil rights advocates and desegregationists, the Johnsons were chased from the retail side of the business in 1959 by white supremacists.
EdibleNEFlorida.com
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LEFT: Cows are milked twice a day at Wainwright Dairy. ABOVE: Wainwright cows eat feed grown on the farm.
Milk is Florida’s sort of “secret” three-quarters-of-a-billion-dollar industry. Our milk production volume is tops in the Southeast. The local KKK actively encouraged boycotts of the dairy and burned a cross on Dinsmore property. Agnes and Frank Gustafson’s dairy was a Clay County mainstay, operating for over 100 years in Green Cove Springs. Carl Wainwright, whose family now runs Live Oak’s Wainwright Dairy and Creamery, worked at Gustafson’s at one point in the 1950s. You can still see Ma and Pa Gustafson’s faces on milk cartons, even though Southeast Milk took over their dairy in 2004. The parent company felt, however, the dairy was too small and too old to be viable, and Gustafson’s Dairy’s Green Cove site was shuttered for good in 2013. In his mind, Wainwright estimates about 10 area dairies have folded in the
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May/June 2017
last year or so. Alicia Halbritter, the forage/livestock agent at the Duval County Extension, is not surprised to see smaller ventures fading away, yielding to larger coops that have modern, efficient methods and access to better distribution channels. “It’s expensive to purchase a dairy and any kind of equipment like milking machines,” said Halbritter. She sees it as an all-encompassing business. She added the dairy farmer works every day, milks two or three times daily and worries about processing, legal matters like all of the associated testing, regulations and more. “You can almost only have time for one part of the industry,” Halbritter said. As Wainwright’s daughter Cheryl Wainwright Finney put it, he realized “decades ago that to make a farm last, you
edible NORTHEAST FLORIDA
needed to grow your own feed.” Their creamery was built little by little and started retailing in 2009. Finney, three of her siblings and many of the Wainwright grandchildren now work at the dairy. Finney said the farm milks about 350 beautiful bovines including Jerseys, Brown Swiss and Holsteins. They bring to market in Jacksonville, St. Augustine and all over the state pasteurized milk, kefir and many varieties of cheese (in addition to raw milk). “I admire small businesses that want to be honest,” said Wainwright. His cows are in the pasture when they’re not being milked and the farm uses no GMOs. Wainwright believes the dairy industry has changed because of the huge corporations that lobby Congress, and "so many
We putta lotta local in our lattes.
A
If it’s really true that contented cows produce better milk, it’s obvious to us that Wainwright Dairy’s herd is quite content.
T BOLD BEAN COFFEE ROASTERS, OUR CUSTOMERS COME FIRST. That’s why we travel the
globe to seek and bring home what we believe are some of the finest coffees on earth. Small-plot, specialty coffees. Exceptional crops grown by family farmers we work with directly and know by name. Though we don’t have to travel nearly as far when sourcing the other pure, natural ingredients used in our espresso drinks and signature pastries, our commitment to excellence in all of Bold Bean’s products remains the same. And, we’re keeping it local. You can taste (and even see) it in the rich, creamy, hormoneand antibiotic-free milk from Wainwright Dairy, a 300-acre family farm located in nearby Live Oak, Florida. An essential ingredient in our lattes, cappucinos, hot chocolates, or simply splashed in coffee, Wainwright Dairy’s marvelous milk is what all milk used to be, and what other milk today should be. It’s in the natural, healthful sweetness of Lake City, Florida’s Thomas Honey – honey produced from hives placed by three generations of the Thomas family of beekeepers in the forests and fields of North Florida and the Panhandle, and in the blossoming orange groves of Central Florida. Special honey that creates a buzz among folks enjoying Bold Bean’s signature Honey Latte for the first, second or 300th time, and loving life in our land of milk and honey.
Seasonally Sourced • Directly Traded • Locally Roasted
ENJOY OUR SEASONAL MENU CELEBRATING
BIG LOCAL FLAVOR
KITCHENONSANMARCO.COM • P: 904.396.2344 1402 SAN MARCO BLVD • JACKSONVILLE
SINGLE ORIGIN, LIMITED-LOT COFFEES
San Marco • Riverside • Jax Beach
www.boldbeancoffee.com
Kitchen on San Marco supports Culinard, the Culinary Institute of Virginia College.
EdibleNEFlorida.com
11
Buy Local GUIDE
Please make a point of supporting these locallyowned, small businesses in our community.
Complete garden center with everything you need to create a sustainable home garden & landscape! Wide variety of Florida Native, bee-friendly & pollinator plants, flowers, fruit trees, vegetables & organic seeds. Local honey, too! Family owned and operated since 1979! 1690 A1A South St. Augustine 904-471-0440 southernhorticultureflorida.com
Grater Goods is located in the heart of Murray Hill and is Jacksonvilleâ&#x20AC;&#x2122;s only stand alone cheese and charcuterie shop. We specialize in American made cheeses and cured meats. 1080 Edgewood Ave. S. #9 Jacksonville 904-203-8533
MGP makes real artisan baked goods and handcrafted foods with honest ingredients you can trust, from pies and galettes to fresh seasonal jams and citrus curds. Find us weekly at Beaches Green Market in Neptune Beach or order custom baked online. Jacksonville mygrandmotherspie.com
12
May/June 2017
Watts serves organic, coldpressed juices, smoothies and grab-and-go food to help you squeeze the most out of life. We supply a natural boost of electricious energy to carry you through the day and beyond. wattsjuicery.com @wattsjuicery 904.372.0693 Jax Beach
Fresh, quality specialty produce farmed in St. Augustine. Delivery to local restaurants from Daytona to Jacksonville available. Call Ben Wells at 904-814-9107 or Megan DeJonge at 863-370-8555 to order. www.benwellsproduce.com St. Augustine
FreshJax is a vegan cafe and relaxing yoga studio. Our caring, compassionate staff will guide you into a more relaxed state with delicious, wholesome food and gentle Kripalu yoga.
From the farm to the table, we deliver fresh local produce and artisanal goods to customersâ&#x20AC;&#x2122; homes. Customize each order to suit your taste buds with our simple online ordering.
11526 Lake Mead, Unit 103 Jacksonville www.FreshJax.com
386-753-4565 frontporchpickings.com
edible NORTHEAST FLORIDA
Located on the north side of Jacksonville, Congaree and Penn is a rice farm, a mayhaw orchard and home to a future cidery. 11830 Old Kings Road Jacksonville hello@congareeandpenn.com congareeandpenn.com
Hand-makers of fine ceramics since 1981. The perfect gift for food enthusiasts! Come see us at the Old City Farmers Market at the St. Augustine Amphitheatre on Saturday mornings from 8:30 am - 12:30 pm, Space 68. St. Augustine 904-824-1317 westsidestudio@bellsouth.net
Trasca & Co Eatery is a one-of-akind vintage neighborhood eatery, specializing in hand-crafted Italianinspired sandwiches, craft beer and craft coffee! 155 Tourside Drive, Suite 1500 Ponte Vedra Beach 904-395-3989 trascaandco.com
We have multiple ways to support farmers working in our area and within 100 miles. Get out of supermarkets and head to your local market.
WHERE TO FIND WA I N W RI G H T P R O D U C T S RETAIL OUTLETS Native Sun Southern Roots Community Loaves Grassroots (Five Points, Fleming Island) Earth Fare (Atlantic Blvd)
acts are intended to get rid of small farms." But, he said “if we continue to put out a far superior product than what can be purchased in the regular store, then our customers will continue to help keep our products available.” Pastured Life Farm in O’Brien is another true family farm. Ginger Shields said she “dreams of their children carrying on in their footsteps.” Visit them and you may see the kids milking cows, collecting eggs and completing other farm chores. Shields and her husband, David, are Jacksonville natives who decided to start farming because they wanted to offer their children “a more wholesome life and reconnect with our food and the land,” she said. The Shields have developed a large non-GMO feed co-op distributing to nearly 100 small to medium farms in the area. Pastured Life raw (unpasteurized) dairy products include milk, yogurt, buttermilk and ice cream, and when they expand their herd they plan to offer an artisan cheese line, too. Among the biggest challenges small family farms face, she said, is “product distribution and marketing.” She added, “We’re working on smarter, technology-based ways to get our products to our customers without taking us away from our farm and our family more than necessary.” Tastes and attitudes change. Store shelves contain an overwhelming array of beverage choices from soft drinks to kombucha to craft beer, while entire aisles are devoted to other dairy products. If you didn’t set out a big glass of milk for yourself or your kid this morning, my bet is at some point during the day you made a yogurt smoothie, stopped for a drive-through, no foam, double-shot skim latte, had a bowl of ice cream or maybe a sandwich with cheese. Office parks and bedroom communities may have taken over most of the grain silos and milking parlors in Northeast Florida, but the dairy industry has obviously endured and thrived throughout the state and nationwide. There are still people who want to know their farmer and be able to trust the source of their food. We have multiple ways to support farmers working in our area, and within 100 miles. Get out of “regular” stores (as Wainwright put it) and head to a local market.
Savory Market (Fernandina Beach) Andrew’s Homestead (Switzerland) Hodges Produce (Macclenny) Carroll's Meat Market Diane's Natural Market Saturiwa Trading Company (mobile market) Milk Maverick to Jax (home delivery service) Front Porch Pickings (home delivery service) Local Fare (home delivery service)
RESTAURANTS & COFFEE SHOPS Southern Roots
The Bread and Board
Black Sheep
Ugly Cupcake Muffinry
Bold Bean Coffee
Omni Amelia Island Plantation
The Blind Rabbit
The Floridian
Community Loaves
The Kookaburra Coffee
3630 PARK STREET | HISTORIC AVONDALE | RESTAURANTORSAY.COM | OPEN AT 4P DAILY / 11AM ON SUNDAY
SEASONAL PLATE
RICE AND CHEESE FRITTERS These crispy nuggets make a tasty appetizer or side dish at a potluck. Recipe by Chef Joseph Lennon, Teal City Traditions | Photo by Amy Robb
INGREDIENTS
Fried Sage Tomato Sauce
6
cups water or stock
2
3
cups Carolina Gold rice, uncooked
Salt and pepper
4
tablespoons butter
2
cloves garlic, minced
½ cup flour
1
tablespoon sugar
soft, then mix into cheese sauce. Add
4
4
tablespoons olive oil
cooked rice and mix together. Let cool
cups whole milk
½ pound Gruyere cheese 1
cup Parmesan cheese
1
pound oyster mushrooms, diced
medium tomatoes, diced
10 leaves fresh sage
flour mixture and whisk until consistency of a thick gravy. Add cheese and stir until cheese is melted. To make fritters: Sauté mushrooms until
then put in the refrigerator until it is completely cooled and firm. Make egg wash in flat dish, like a pie
PREPARATION
Egg wash (1 egg beaten with 2
To cook rice: Bring water to a boil, add
teaspoons water or milk)
rice, and cook until water has evaporated.
1
cup flour
To make cheese sauce: Melt butter in a
1
cup cornmeal
pan, then whisk in flour. Cook for about
Peanut or vegetable oil, for frying
medium. Once milk is warm add butter-
1 minute, until flour is browned, then set aside. In double boiler, heat milk on
plate. Put some cornmeal in one bowl and flour in another bowl. Using a 2-ounce ice cream scoop or large spoon, form balls from rice mixture, patting gently with your hands. Roll each rice ball first in flour, followed by egg wash, then cornmeal. Set on baking sheet. Heat oil in deep frying pan or Dutch oven over medium heat setting. Fry fritters until golden brown or the cheese starts to bubble out. Fried Sage Tomato Sauce Sauté tomatoes in a medium skillet until they start to bubble. Add salt and pepper to taste, garlic and sugar. Cook on low for 10 to 15 minutes. While this is cooking, heat olive oil in a small pan, then fry sage leaves for about 5 seconds. Drain on paper towel and add to tomato sauce. Once sauce is cooked, let cool then blend until smooth.
SEASONAL PLATE
COCONUT CURRY CHICKEN Coconut milk balances the bite of Thai chili peppers in this dinner entrée. Recipe by Chef Dennis Chan, Blue Bamboo | Photos by Stefanie Keeler
INGREDIENTS
PREPARATION
1
Sauté onion in oil until almost
large onion
Oil for stir frying 3
tablespoons red curry paste
2
(13.5-ounce) cans coconut milk
1½ pounds boneless, skinless chicken breasts, cut into ½-inch strips 10 sprigs Thai basil 4
Thai chilies, halved
¼ cup fish sauce 10 kaffir lime leaves 3
cups mixed vegetables, such as broccoli, carrots, zucchini or bell pepper, cut into small pieces
Cooked rice
16
May/June 2017
edible NORTHEAST FLORIDA
transparent. Add red curry paste and sauté until fragrant. Slowly add coconut milk and chicken. Add remaining ingredients except vegetables and simmer for 15 minutes. Add vegetables and simmer until done, about 2 to 5 minutes. Serve over fragrant rice.
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Our Harvest Diaries
COLLARDS
C
ollard greens are an excellent source of carotenoids, vitamin C, vitamin K, folic acid, iron, magnesium, fiber, vitamins B2 and B6. Foods containing carotenoids are a good source of antioxidants and they fight against free radicals, which reduces the risk of certain chronic diseases. All you need to enjoy this seasonal leaf is a little bit of creativity! Use collard greens in stews, soups, salads or as a low carb wrap that you can fill with your favorite ingredients or leftovers. Learn more from Karen, our nutrition specialist, at: www.ackermancancercenter .com/blog
Prep Your Greens Cut the stem off and trim the spine of the collard green down the middle of the leaf so that the spine is flat with the rest of the collard green. Place the leaves one at a time in simmering water in a shallow pan for approximately 30 seconds. The leaves tend to float, so you might need to use a pair of tongs to weigh them down. Place each of the leaves into an ice bath and submerge for at least 10 seconds, then dry with paper towels.
EDIBLE INGREDIENT
SAVORY BLACK BEAN WALNUT CAKES Makes 12 | Recipe and photo by Amy Robb
ROASTED VEGETABLES Recipe by Karen Ambrosio, Ackerman Cancer Center | Photo by Amy Robb
INGREDIENTS ½ medium onion
INGREDIENTS
1
2
large shallots, cut into ½-inch wedges
¾ cup walnuts
3
beets, peeled and cut into ½-inch pieces
1½ cups cooked black beans, well-drained
2
carrots, peeled and cut on the bias into ½-inch pieces
½ cup cooked grits, chilled
1
small head broccoli, cut into small florets
1
teaspoon salt
¼ cup extra-virgin olive oil
1
teaspoon cumin
Salt and freshly ground pepper, as needed
clove garlic
PREPARATION
PREPARATION
Pulse onion, garlic and walnuts in food processor until finely
Pre-heat the oven to 375°F. In a large bowl, toss the vegetables
minced. Add beans, chilled grits, salt and cumin and pulse gently until coarse "dough" develops. Liberally coat 12 muffin tins with oil. Press a small amount of dough into bottom of muffin tin (only ½-inch thick) and brush tops with oil. Bake at 350°F for 25 to 30 minutes or until cakes fall easily from pan.
Looking for more ways to fill your collard wrap? Visit us online at edibleneflorida.com
with olive oil, salt and pepper. Spread the vegetables out in a single layer on a baking sheet. Roast until edges start to brown and vegetables are tender, approximately 30 to 40 minutes.
The Terroir of Honey Single Source Honey is Hard Work. WORDS NANCY GENTRY PHOTOS JESSE BRANTMAN
M
ost people, when they think about beekeeping, imagine a serene place where the patient beekeeper, all dressed up in his bee suit, smoker in hand, gently tends the hives, while his bees fly around collecting the nectar and pollen from spring flowers, and then seemingly through magic transform that nectar into the brilliant golden liquid we call honey— nature’s perfect food. A responsible beekeeper will only harvest honey from the hive, the bee’s home, when the nectar flows are strong, as in the spring when the bees are making more honey than they need to sustain the colony. This is the time of year the beekeeper waits for, to remove the hive cover and place small white boxes, known as supers, on top of the hives, where excess honey will be deposited by the bees. The little forager bees will travel up to three miles in search of food, so the more flowers that are blooming around the bee yard, the greater the amount of nectar the bees will bring back to the hive. Likewise, the more honey supers the beekeeper stacks on the hives, the greater the harvest of honey. In some regions of the U.S. with very strong nectar flows, it is not uncommon to see
supers sometimes stacked eight or 10 high, all filled with delicious raw honey. Eventually the nectar flow will slow down, honey production will decrease and it is time for the beekeeper to harvest the honey. Since the honey was produced not from single flower nectar, but from a wide selection of nectar sources, we call it wildflower honey or multifloral honey. The nectar from each flower has a distinct taste. Orange blossom nectar has a citrusy taste. Given that three-mile flight range, the foraging bee would have to be surrounded by acres of orange groves for the beekeeper to be pretty sure the bees were primarily foraging on citrus nectar. If the beekeeper is not situated close to orange groves, to get that citrus flavor the hives would have to be moved closer to the trees. Making sure the bees will predominately forage on one particular nectar source can be tricky. The bee colony is always sending out scout bees in search of the best nectar. Once the scout communicates the location of the source back to the hive, her group of forager bees will ignore all other nectar sources. The process is repeated with each scout bee in the hive
Bees returning to the hives kept by local beekeeper Justin Stubblefield.
Gourmet Ground In-House Burgers | Hand-Cut Fries | Fish Tacos | Extensive Craft Beer Selection
363 Atlantic Blvd. in Atlantic Beach | 904.241.POES (7637) |
Simple ingredients. True flavor. An attention to detail that elevates the ordinary.
DINNER • LUNCH • BRUNCH • COCKTAILS ON THE GO • PRIVATE DINING • CATERING
SAN MARCO SQUARE
22
May/June 2017
904.398.3005
WWW.TAVERNA.RESTAURANT
edible NORTHEAST FLORIDA
poestavern.com
and her group of foragers. The orange groves may be loaded with citrus blossoms full of nectar, but if the scout bees had already directed their sisters to other locations, they would not eagerly forage on the citrus blossoms. It’s always important, when trying to produce monofloral or single-source honey, that the bees not be placed in the groves until after the bloom begins, and then removed from the groves right before the nectar flow ends, to keep the bees from foraging on other plants in the area. Now the beekeeper will harvest the orange blossom honey. All the supers from atop the hives will be removed, the wax coating cut from all frames in the supers and the frames of honey spun out using an extractor. The now-empty supers will be reassembled and returned to the beehives, and once again the bees are on the move to a new location where they will forage on another single nectar source. This process of moving, foraging and harvesting will be repeated again and again until all the major nectar flows have concluded, and the bees return to a normal production of honey for sustainment of their colony. The warm Florida weather keeps flowers blooming year round, so it’s a grand opportunity for beekeepers all over the state to produce monofloral honeys: black mangrove, blueberry, blackberry, Brazilian pepper and many other minor floral varietal honeys. In the extreme lower part of Florida, beekeepers even move their hives to fields abundant with blossoms from lychee nuts, starfruits, avocados and several other tropical fruits. And even though the honey is a nectar blend, Florida Everglades honey consistently has rich dark
Justin Stubblefield, co-founder of Stubbees, raises bees for the honey used in his products.
color and one of the most exotic-tasting honeys of all the state’s nectar flows. The types of flowers the bees visit also affect the color of the honey produced, ranging from almost colorless to dark brown. Usually, light-colored honey is milder in taste and dark-colored honey is stronger. How much honey can a beekeeper produce? A strong beehive will contain 20,000 to 60,000 bees, depending on the time of year. The little honey bee lives less than a month in the warm seasons; during her last 10 days of life, she will focus solely on foraging for nectar. One solitary foraging bee will visit 50 to 100 flowers every time she leaves the hive in search of nectar, but in her entire lifetime, she will produce only 1/12 of a teaspoon of honey. From one hive, a beekeeper hopes to harvest 40 to 60 pounds of monofloral honey. Honey is typically stored in barrels, with each barrel containing 600 plus pounds of honey, or 600 one-pound jars, so for just one barrel of honey, the beekeeper would need approximately 10 to 15 honey bee colonies. If the beekeeper would like to harvest 20 barrels of, say, orange blossom honey, 200 to 300 hives would be needed, which equates to around 12 million bees in one bee yard! Producing single-source or monofloral honey is hard work, long hours, many miles traveled and plenty of stings, but there’s something so exciting about introducing customers to the different flavors of honey and the fun of watching them choose the flavor they like the best that makes everything hard about the work seem inconsequential to the joy it brings to beekeepers and their friends.
WORDS LAUREN TITUS | PHOTOS JENNA ALEXANDER
F
lowers in the landscape are great for attracting pollinators to your yard. Additionally, the blooms of numerous plants can be used for culinary purposes. Many cultures use flowers in their traditional cooking, such as squash blossoms in Italian food and rose petals in Indian food. Edible flowers were especially popular in the Victorian era during Queen Victoriaâ&#x20AC;&#x2122;s reign. Adding flowers to your food is an appealing way to add color, flavor and a little whimsy. Make sure you only serve flowers from a trusted source that have not been treated with pesticides.
FROM THE GARDEN
WA X BEG ON I A Edible: Fleshy leaves and flowers, raw or cooked Taste: Sharp, citrusy, slighty bitter after-taste Uses: Salads, rice dishes
SIMPLE FLOW ER R ECIPE S FLOWER SUGAR
FLOWER HONEY
2 cups granulated sugar
1 cup flower petals
CA L E N DU L A
1 cup chopped flower petals
1 pound honey
Edible: Petals Taste: Peppery, tangy, spicy; also called Poor Man’s Saffron Uses: Herb butters, pasta and rice dishes, salads, soups
Stir flowers into sugar and let sit for a week. The sugar absorbs the moisture and flavor and the petals remain to add color and texture. Especially nice to rim cocktail glasses.
Use lavender or rosemary blossoms for a stronger honey, or rose petals or other more floral blooms for a more fragrant flavor. Make a bundle of flower petals in cheesecloth and add to honey. Leave in a bright, sunny place for a week, then check flavor. Leave longer for a more pronounced flavor. When ready, remove the petal bag and use.
DI A N T H US Edible: Petals Taste: Sweet, clove-like Uses: Decorating cakes, candy, steeped in wine
CI L A N T RO Edible: Blossoms Taste: Similar to leaves, sharp and grassy Uses: Raw, on bean or vegetable dishes, salads
I M PAT I E NS Edible: Petals Taste: Sweet Uses: Salads, garnishes for drinks
M A R IG OL D Edible: Petals Taste: Citrusy, lemony Uses: Salads; Substitute for saffron
V IOL E TS Edible: Blossoms Taste: Sweet, perfumy Uses: Freeze in ice cubes for drinks, garnishes on cakes, and salads
FLOWER VINEGAR 2 cups white wine vinegar ½ cup flower petals Add flowers to vinegar and store in dark, cool place for a week. Strain flowers and use vinegar in dressings and other recipes calling for vinegar.
FLOWER VODKA 2 cups vodka ½ cup flower petals Add flowers to vodka, allow to sit for 48 hours, then strain.
FLOWER ICE CUBES Distilled water Flowers Boil water, then cool to room temperature. Fill ice cubes 1/4 full, add flowers face down and freeze until solid. Repeat process until cubes are completely filled and frozen.
FLOWER BUTTER ½ cup flower petals ½ pound sweet butter Stir petals into softened butter with a fork, form into a log and wrap well. Chill and slice off sections to top warm dishes or use in recipes. Keeps refrigerated for two weeks or frozen up to six weeks.
FLOWER SYRUP 1 cup water 3 cups sugar 1 cup flowers Boil ingredients for 10 minutes, strain and store refrigerated two weeks. Use in cocktails and other drinks, for topping pancakes, waffles, ice cream and other sweet dishes.
EdibleNEFlorida.com
25
Fresh, Local Seafood. Stunning Intracoastal Views. 14549 Beach Blvd., Jacksonville, FL 32250 904.223.1534 | marker32.com
Palm Valley 299 Roscoe Blvd., N. Ponte Vedra Beach 904.285.3200
North Beach 100 First St. Neptune Beach 904.249.3474
Julington Creek 12760 San Jose Blvd. Jacksonville 904.886.2267 TheFishCamps.com
Casual Dining. Coastal Cuisine.
EDIBLE DIY
Homemade
AL MO N D M I LK WORDS BROOKE BRENNAN | PHOTOS MURIEL SILVA
EdibleNEFlorida.com
27
“L
uxurious” is the word that first comes to mind when I think of homemade almond milk. It is silky, rich, slightly sweet and incredibly pure. While there are many new nut milk options at markets today, I still find that their flavor (and ingredient lists) don’t stand a chance against the version you can whip up from scratch. Making homemade almond milk is a fun way to get in the kitchen, get your hands dirty and connect with the foods you eat and drink each day. The other perk to this scratch version is that once you learn the method, you can create nut milk with pretty much any nut out there. The possibilities are endless!
HOMEMADE ALMOND MILK Serves 4-6 | Recipe by Brooke Brennan
INGREDIENTS
EQUIPMENT
1
Large bowl to soak the almonds
cup raw almonds
3¾ cups filtered water, plus water for soaking
Nut milk bag or cheesecloth High-speed blender, such as a Vitamix
Glass jars for storing
28
May/June 2017
1
Cover the almonds with filtered water in a large bowl. Fill with water about 3 inches above the top of the almonds. The almonds should soak overnight (ideally, about 8–12 hours) and will swell up. The process of soaking nuts makes the almonds much easier on your digestive system. Also, the brown peel of the almond inhibits nutrient absorption. Once the almonds are soaked and blended the peel is removed so you get the maximum health benefits that almonds offer.
2
Drain and rinse the almonds.
3
Place almonds, filtered water and any of the optional flavors in a high-speed blender. Blend on the highest setting for 2 minutes.
4
Line a large bowl with the nut milk bag or cheesecloth and pour in the milk. Pull the string to close the bag and squeeze all the milk from the almonds. This process can take some time, but you will want to get every last drop.
5
Pour the almond milk into a glass jar with a tight lid and place in the refrigerator.
edible NORTHEAST FLORIDA
F L AV O R T W I S T S CINNAMON & VANILLA 3 pitted Medjool dates 1 teaspoon cinnamon 1 vanilla bean pod Himalayan pink salt, to taste
TURMERIC & CARDAMOM 1 teaspoon turmeric powder Âź teaspoon cardamom powder 2 pitted Medjool dates 1 pinch cracked pepper
SPICY CACAO 1 tablespoon raw cacao powder 1 pinch cayenne 3 Medjool dates, pitted
Your homemade almond milk will last about 3â&#x20AC;&#x201C;5 days in the refrigerator. If you do not think you will use it in that time, freeze it in an ice cube tray. Also, be sure to save the pulp from the nut milk bag. This almond pulp can be used in smoothies, baking, oats or dehydrated to create homemade almond meal.
COME TRY OUR NEW MENU of organic cold-pressed juices, milks, smoothies and healthy grab-and-go food options like homemade wraps and salads. Your body will say thank you.
JACKSONVILLE BEACH
wattsjuicery.com EdibleNEFlorida.com
29
DAY TRIPPIN’
JUST 63 miles south of jacksonville {Locally Owned Unique Restaurants, Shops and Art Galleries} {19 miles of Unobstructed Oceanviews from Scenic A1A}
Break-Awayz 819 N Oceanshore Blvd. Flagler Beach, FL 32136 (386) 439-7700 break-awayz.com Break-Awayz offers fresh, delicious tapas style food with over 100 craft beers, wine, and sake with a beautiful Atlantic oceanfront view from the deck.
Focaccia 85 Cypress Point Pkwy. Palm Coast, FL 32164 (386) 283-5617 focaccia.us Following the tradition of Roman ‘pizza al taglio’, the pizzas are prepared as rectangles, and come with a wide range of everyone’s favorite toppings.
Captains BBQ 5862 N. Oceanshore Blvd. Palm Coast, FL 32137 (386) 597-2888 captainsbbqbaittackle.com Ranked one of the best barbeque joints across the country offering some of the best true southern BBQ, using the best quality meats and ingredients.
The Island Grille 1224 S. Oceanshore Blvd. Flagler Beach, FL 32136 (386) 693-4966 theislandgrille.com The Island Grille is an upbeat, classy dining experience with a stellar ocean view and a diverse menu of quality house made foods at affordable prices.
Flagler Fish Company 180 S. Daytona Ave. Flagler Beach, FL 32136 (386) 439-0000 flaglerfishcompany.com A combination restaurant and retail market, people come to the FFC from around the region and beyond for a taste of the freshest seafood available.
Swillerbees Craft Donuts 101 North Central Ave Flagler Beach, FL 32136 (386) 338-1075 Swillerbees has innovative recipes like Jalapeños Sweet Cream, Bourbon Brown Sugar, Matcha Tea and more. Their roasting beans are brought in from six different countries.
Vessel Sandwich Co. 213 South 2nd St. Flagler Beach, FL 32174 (386) 693-5085 vesselsandwichco.com Savor the amazing flavors of the made-from-scratch, gourmet sandwiches and unique beer cocktails available at this casual, chef-driven restaurant.
Local Flavor. Local Soul. www.visitflagler.com
866-736-9291
LOCAL LIBATIONS
A Beverage in Bloom
LOCAL FLOWERS AND FRUIT FLAVOR AN ANCIENT BREW WORDS JACK TWACHTMAN | PHOTOS JESSE BRANTMAN
I
n its most basic form, the 8,000-year-old recipe for mead consists of nothing more than honey, water and yeast. Thanks to brewers like John Harris of Harris Meadery in Orange Park, recipe-driven meads using local flavors are changing the way we perceive the world’s original fermented beverage. They also happen to be his brewery’s specialty. Harris focuses on melomels and methlegins (fruited and spiced meads, respectively) which are but two of the legion of mead categories whose names read like the inventory of a chemist’s lab. Pyments are brewed with grape juice, rhodomels with flowers and acerglyns with maple syrup. The list also contains capsicumels, omphacomels, oxymels, morats, cysers and more. There are quite literally as many kinds of mead as there are adjuncts to mix them with. Likewise there is a different kind of honey for every flower that blooms. “Honey itself is a seasonal crop depending on what the bees are feeding on at any given time throughout the growing season,” says Harris. Beekeepers follow these seasons, physically relocating their hives to infuse the honey with a desired flavor. “To bees a flower is a flower is a flower,” Harris says. “Wherever they can find the nectar and the pollen is where they seek it out. It’s all good for the hive.” In that way, honey exhibits its own kind of terroir with the resulting product taking on the essence of its source. It also makes for a stunning variety of material to work with and experimenting with different kinds of honey is what a mead brewer lives for. For the past 15 years, Harris has had the opportunity to brew
with many exotic honeys, ranging from straight blueberry honey to palm to mangrove. Even something as seemingly commonplace as wildflower honey can achieve a surprising level of complexity. “You can have some wildflower honeys that are very floral, that almost smell like patchouli or rose, hyssop or whatever they’re collecting,” Harris says. Harris gets most of his honey from local apiaries but when it comes to fruit, not only does he source locally, he also picks it himself. Harris will pack up the whole family to pick fresh blueberries from Seamark Ranch in Green Cove Springs or peaches in Dade City. They are regulars at the annual Plant City Strawberry Festival. From there, it’s all about pairing the right honey with the right ingredients. For his signature Key Lime Pie Mead, Harris starts with a base of orange blossom honey whose floral, citrusy notes play nicely with fresh key lime juice. Meanwhile, whole Bourbon-Madagascar vanilla beans, Ceylon cinnamon and allspice evoke the flavor and aroma of a fragrant graham-cracker crust. Juicy first-crop peaches are fermented with gallberry honey in The Teaches (whiskey peach mead) before spending time in Palm Ridge whiskey barrels. These meads tell the story of flavor in Florida, capturing the unique character of a particular time and place. It’s a story John Harris is delighted to tell. ABOVE: Harris Mead is available at locations around the area, including Alewife Bottle Shop & Tasting Room, where owner Kelly Picard tastes a glass of the latest batch.
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The Accidental Goat Farmer Does, Bucks and Kids, Oh My!
WORDS SHARON TERKEURST | PHOTOS STEFANIE KEELER
O
ur family’s introduction to goats was because of a “gifted” goat. My husband had been raised on a farm and wanted that experience for his family. Each time we found property, however, his career necessitated a move, and the dream was put on the back burner. When we moved from New Jersey to Florida my husband declared “it had to be [now, or] the boys would be grown without a taste of farm life.” He found five acres close enough to commute to his office in Ft. Lauderdale, and our homestead, named the “Polish Ponderosa,” came complete with stalls, fencing and a covered recreation area. Word got out to his office workers and we were gifted with a Bluetick Coonhound (Bill), a German shepherd (Smokie) and a dairy goat (Misty), which joined chickens, rabbits and other animals left behind by the previous owner. Not being a farm girl I asked that no animals larger than me be accepted: no horses, no cows, no hogs! My husband traveled for work and I did not relish taking responsibility for animals I would not be comfortable with (even though my sons wanted horses for the stalls). The Bluetick Coonhound was taken to obedience training by our son and Misty became our ticket to joining a dairy goat club in South Florida. We signed up for the South Florida fair, for the dog obedience contest as well as the dairy goat show. We learned how to clip a goat and while Misty was commended for her shiny coat, she did not place due to her pendulous udder. Coonhound Bill lumbered through his commands. We praised them both. More goats were purchased and more competitions were enjoyed. We learned how to choose a good producer. She had to be alert and lively, easily moving around on strong legs and feet. Plus, she had to have a well-shaped udder and teats capable of holding a large quantity of milk and easily milked. My education as a goat farmer came as on-the-job training. I learned the female goat is correctly called a doe, the male is the buck
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and the young are kids, and there are seven recognized breeds of dairy goats. As with all animals, there are variations within and across breeds. Production, length of lactation and amount of butterfat differs from goat to goat as well as breed to breed. One more move brought us to St. Augustine. Before leaving South Florida, while selling some of our goats, I noticed someone was selling a registered Alpine doe raised with a horse companion. She came with us, along with Misty, who was a Nubian known for long basset hound–looking ears and Roman nose. They are good producers with higher butterfat in their milk, giving it a richer taste. Alpines are the oldest breed in Europe, very intelligent and not as vocal as Nubians. They are very hardy, good milk producers and come in all colors. Other dairy goat breeds include: Saanens come from Switzerland. They are white or light cream in color, known for high milk production and low butterfat. Because of their fair skin, they are susceptible to sunburn. LaManchas are easily recognized by their tiny external ears. They come in all colors and are known to be docile, hardy milkers with long lactations.
Toggenburgs have coats of solid color varying from light fawn to dark chocolate. They have distinctive white markings on their faces and legs. These goats have high productivity, with some having “off-tasting” milk. Oberhaslis are the latest large dairy goat breed to be recognized in the U.S. This goat has a strikingly beautiful red coat. Breeders have improved their udder conformation and productivity with careful breeding. Nigerian dwarf is a smaller breed, and so cute! Because of its size,
Sharon TerKeurst at her goat farm, Terk's Acres, in St. Johns county.
"We always said the limit was 20 goats, but it’s hard to give up some when you get too many favorites." this variety doesn’t produce as much milk as others. It has a very easy temperament and is often preferred by families with young children.
To share my knowledge with young people who did not have an opportunity to keep goats and enjoy their friendly, lovable, curious and intelligent ways, I became a 4-H dairy goat club leader. Goats are ideal for children because they are not intimidating. Participants in 4-H became knowledgeable about dairy goats by preparing for the fairs and showing their assigned/chosen goats. My 29 years as a leader were very rewarding. The young members usually came from town and had no experience with goats. The 4-H year coincided with the school year so when members arrived in the fall they learned all about goats: what they eat, their housing requirements, daily care, body parts and how to choose a healthy, productive goat. They also learned how to milk and handle the milk in a very clean environment. One highlight in my years as a leader was being honored as one of the three best 4-H leaders in the state in 2006. Along with learning about the goats, 4-H members were required to keep records and present their knowledge through public speaking. Each dairy goat club member completed a record book and participated in the public speaking competition by giving a demonstration on some subject about goats that interested them. It was wonderful to see the progress the members made through the years. Many members stayed for five years or longer and made great strides in their confidence and writing their stories about the year in their record books. Springtime meant show time, and club members would put their chosen goats through their paces to lead well, show off their best traits and win in the show ring. There is a detailed process to show a goat, and both the goat and the handler have to learn this. A few times goats escaped the show ring, and occasionally 4-H members needed strong muscles to hold the more opinionated does! One year when we were short a few does, a past member who kept goats let us borrow two for the year. I didn’t know that they wouldn’t be missed after the 4-H year was over and that they would not be retrieved by their owner! One danced on the milk stand and the other jumped fences. The dancer learned the ropes, but the jumper never learned not to jump—but she stayed on the farm, where she knew she would be fed. Through the years the number of goats in the herd has fluctuated. We always said the limit was 20 goats, but it’s hard to give up some when you get too many favorites. We are aiming this year to keep that limit, including our two retirees, Dixie and Beulah. They will live out their years here on our farm, Terk’s Acres. I have enjoyed my herd of Alpines while learning to use the milk in many ways: milk, yogurt, kefir, mild feta, chevre, several cheese
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ABOVE: On a recent visit to Terk's Acres with his grandmother, Dax Restrepo enjoys goat cheese products made at the farm.
spreads with various spices and tastes as well as a cheese for slicing, tuma. The benefits of goat’s milk and products are becoming more widely known and folks enjoy finding local sources. It’s been fun becoming friends with regular customers over the years. Other than hearing tales from friends or family who had a young child allergic to cow milk and needed goat milk to survive, goat milk was not commonly consumed. Tales always included an adventure of finding a farmer who had a goat in milk or actually purchasing a goat for the duration. Although worldwide more people consume goat milk rather than cow milk, that has not been the case in the United States. Today, with more people interested in foods that are high in health benefits, goat milk is becoming popular. I learned firsthand the benefits of consuming goat milk products while caring for my mother. After my father’s death my mom came to live with us. She had severe osteoporosis, causing her much pain. After reading that goat milk was easier to digest than cow’s milk for some people and that it contained more calcium than cow’s milk, we decided to give it a try with mom. Our first goat Misty came to the rescue. She was bred, had a baby and had delicious milk. Mom was agreeable to drinking three small glasses of Misty’s milk daily. After we moved to St. Augustine, mom went to a new rheumatologist. Testing showed a vast improvement in her bone density and she had a lot less pain, reason enough for her to continue drinking goat milk. Mom lived with us seven years until her death at the age of 91, never complaining again of severe back pain. If you are interested in purchasing dairy goats, start small and learn as you go. Often referred to as the Goat Lady, I gladly give advice about dairy goats to interested folks. You can find Terk's Acres on Saturdays at the Old City Farmers' Market in St. Augustine.
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EMPOWERING LOCALS TO EAT LOCAL ONE YARD AT A TIME.
EAT YOUR YARD JAX
an edible plant nursery and education center
www.EatYourYardJax.com
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|
on Facebook and YouTube @ EatYourYardJax
FROM THE OVEN
BREAKFAST PIE Not quite a quiche, this custardy breakfast pie makes a perfect picnic brunch! Recipe by Miya Kusumoto | Photo by Amy Robb
INGREDIENTS Pie Dough 1
cup all-purpose flour
¼ teaspoon salt 6
tablespoons cold butter (cut into ¼-inch pieces)
¼ cup ice-cold water Filling 4
tablespoons butter
4
onions, peeled and thinly sliced
¼ cup chopped fresh thyme 4
slices bacon
1½ cups half and half 2
eggs + 2 egg yolks
into a ball, then press into a large disc.
crust is an even golden brown. Remove
Wrap dough in plastic wrap, place in the
from oven and let cool.
refrigerator and let it rest for an hour. Once rested, place the dough on a lightly floured surface and dust the top
Heat a heavy-bottomed skillet over medium heat and add the butter. When butter is melted, add the onions and
of dough with flour. Using a rolling pin,
thyme and cook for 15 to 20 minutes,
roll the dough out evenly into a 12-inch
until soft, golden and fragrant. Remove
round, about an eighth-inch thick. Line
from the pan and let cool. Season with
½ cup grated Gruyere cheese
a 9-inch pie pan with the dough and
salt and pepper to taste.
Salt, pepper and cayenne pepper
fold the extra into the edges to make a thicker ridge around the border. Use a fork or a skewer to prick the bottom of
PREPARATION Mix the flour and the salt in a bowl and
the dough. Place back in the refrigerator and let rest for another hour.
add the butter. Work the butter and the
Preheat oven to 375°. Line the pie
flour together using a pastry blender (or
crust with foil or parchment paper and
your hands) until the mixture is generally
fill the pie with a layer of dried beans.
uniform but with some of the butter in
Bake for 15 minutes, until the shell is
large, irregular chunks. Stir mixture with
beginning to brown along the edges.
a fork and add 2 tablespoons water. Mix
Remove the parchment paper and the
until dough begins to clump. Add more
beans and return the shell to the oven.
water if necessary. Roll the mixture
Bake for another 5 minutes, until the
Cut the bacon into small pieces and cook until barely crispy. Set aside. In a large bowl, whisk the half and half, eggs, egg yolks and cheese together. Season with salt, pepper and a pinch of cayenne pepper. Spread the bacon in the baked pie crust, followed by the onions. Add the egg mixture and bake for about 40 minutes. The pie should look puffed up and golden brown. Let stand for 10 minutes before cutting.
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FROM THE OVEN
GOAT CHEESE HONEY CIGARS With just 5 ingredients, these will quickly become your go-to appetizers. Recipe by Allison D’Aurizio, My Grandmother's Pie Photo by Maria Conover
INGREDIENTS 6
sheets frozen phyllo dough
¼
⅓
cup browned butter
5–6 sprigs fresh thyme
½
cup crumbled goat cheese
cup honey
PREPARATION Preheat oven to 400°. Place 1 sheet of thawed phyllo on a flat work surface. Brush with browned butter. Cut the sheet into eighths. At the bottom of each rectangle spoon a line of goat cheese crumble about ½ inch thick, sprinkle with a few thyme leaves and drizzle honey on top. Roll up starting at the bottom, then brush the top with a little more butter. Repeat with remaining ingredients. Place on a rimmed baking sheet lined with parchment. Bake for 15–20 minutes. Drizzle with a little more honey before serving. Makes 32.
CREAMED HONEY INFUSIONS
Lemon, Mexican Vanilla, Cinnamon, and more
ALL NATURAL RAW FLORIDA VARIETAL HONEY Tupelo, Black Mangrove, Orange Blossom, and more
For Delicious And Nutritious Local Honey Visit
www.BeeFriendsFarm.com plus our full online store.
Visit Fernandina Beach
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MADE-FROM-SCRATCH, SEASONAL DISHES 20 South 5th Street (904) 432-7671 burlingamerestaurant.com/reservations Tuesday through Saturday from 5:30 Sunday brunch from 10:00
CATERING | CAFÉ | GOURMET GROCERY 503A Centre Street (904) 277-9779 www.thepicnicbasketamelia.com Tuesday - Sunday, 9 am - 3 pm
ECLECTIC CUISINE + AFFORDABLE GOURMET 27 N 3rd Street (904) 277-5269 www.cafekaribo.com Mon 11-3 Tues-Thurs 11-9, Fri-Sat 11-9:30 Sunday Brunch 10:30-3
GROWING THE GOOD LIFE
Y A K R C Y D A A K R C B D A • B • • • E E P K I N E E E P K I E G N BE E G
B
WORDS MEGHAN ORMAN
B
ees are fascinating. From their social behavior within the hive to their democratic forms of reproduction to their amazing biological makeup, having a hive of bees will provide you with a lifetime full of marvel and wonder. In addition to helping local ecosystems thrive, your bees, if well cared for, will produce enough honey to share. Here’s how to get started with your own backyard bees.
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Beekeeping Philosophy Ask yourself why you want bees. People get into beekeeping for different reasons. Know your reasons and use them to guide you to the most practical, sustainable ways to maintain your hives. For me, after hearing about the benefits of local honey I wanted to learn more about how bees produced this golden goodness. When reading wasn’t enough I got a hive. If you want to have some backyard hives, keep in mind that you don’t need to manage your hives like a commercial beekeeper. Commercial beekeepers with hundreds or thousands of hives need to run them like a factory; backyard beekeepers do not.
Bee Prepared Expect to spend one to two hours per week working on bee-related activities. Best Management Practices require visual inspection of hives at least once per month. In addition to actually opening and inspecting the hive, I recommend observing your bees as often as possible (daily or weekly). Dress Appropriately Wanting to be like the natural beekeepers I saw in the films, I went into my first hive wearing shorts and flip-flops. I didn’t get stung, but I was so preoccupied with that possibility the whole time that I couldn’t pay attention to much else. European honey bees are fairly docile, and they don’t usually sting during routine inspections. That being said, it may not be the best idea to dress like you’re going to the beach. I like to leave my hands exposed to the bees, so that they get used to my scent. I wear appropriate shoes and usually socks pulled up over my pants legs so no stragglers get caught up my jeans, along with a veil on most occasions. Over time, as your comfort level around bees grows, you will find what clothes and protection works for you. But do avoid dark clothes; bees don’t seem to like darker colors. Equipment Bare minimum equipment includes a smoker, a hive tool, a bee brush and a veil. Optional beginner equipment includes gloves and a full bee suit. Bees will cost you anywhere from nothing (swarm) to $250 (full hive). For housing the bees, the most common type of hive is the Langstroth (standard white boxes). All Langstroth equipment is interchangeable, making it an easy style to start with. Top-Bar hives are also a noteworthy option for backyard beekeepers. For these you will have to either catch a swarm or start with a package of bees.
Where to Get Bees? Local bees are the best! They are adapted to our environment, and using them also cuts down on the “packaging” of bees—literally. The ideal option would be to obtain a swarm from a local beekeeper (or catch one yourself). The second-best option would be to purchase a nucleus colony (known as a nuc), or even a fully established hive, from a local beekeeper. The queen in your hive and all of the workers will be related and will come from a line of successful local bees. The last option for acquiring bees would be to buy a package of bees online. The bees come in a screen box with no frames, brood or food. In this case, the queen has been artificially raised and combined with bees from a number of different hives. Legal Requirements Unless your homeowners’ association restricts it, anyone in the state of Florida may have up to three hives on a typical urban-sized lot (the number of allowable hives goes up as the size of the lot increases). All backyard hives in Florida must have removable frames and be inspected by a State inspector every five years. Registration for five or fewer hives is $10 per year. Beekeepers must follow the Best Management Practices and the Good Neighbor Guidelines as outlined by the Florida Department of Agriculture and Consumer Services Division of Plant Industry. Recommended Reading The Practical Beekeeper by Michael Bush, The Backyard Beekeeper by Kim Flottum, Honeybee Democracy by Thomas Seeley and anything from the University of Florida’s Honey Bee Research and Extension Lab are all highly recommended. Reading will only take you so far. Eventually you’ll have to take the plunge and open your first hive—and that’s when the buzz begins! Happy ’keeping, everyone.
K Y A R • D E E P I N G
Take Notes! No matter how you do it, keep records of your hive inspections and any other information you observe about each of your hives. Even if you only have one hive, having records of the state of the hive will serve as a troubleshooting tool as the year(s) goes on.
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BACK OF THE HOUSE
Semifreddo No Ice Cream Maker? No Problem! WORDS REBECCA REED | PHOTO STERLING TUCKER
N
ot all frozen desserts are created equally, as I have learned in my years as a pastry chef. Ice cream and gelato are both made with a custard base containing dairy and eggs that is agitated while freezing to incorporate air, while sorbets are typically made with a fruit purée base that goes through the same churning process. To get even more technical, frozen desserts differ on the amount of air integrated into the base as it is being churned. Ice cream, with its higher air content, will be much lighter and melt faster on your palate. Since gelato contains less air, the mouthfeel will be very creamy and the flavor will be more concentrated. If you were to melt a cup of gelato and a cup of ice cream (although I don’t know why you would), there would be less melted ice cream than gelato. Sorbets are unique because they do not contain eggs or dairy. Incorporating air into sorbet gives it a lighter texture that
differentiates it from a Popsicle. Luckily for the cook who doesn’t want to deal with the churning process, there is another option: Still-frozen desserts that do not have to be made in an ice cream maker. Semifreddo, meaning “half cold” in Italian, is my favorite example. This frozen dessert contains dairy and eggs, as in ice cream or gelato, and while the semifreddo has a similar texture, the difference is in the process of aeration. Instead of chilling a spinning custard base, semifreddo gets air bubbles whipped into it and then is frozen stationary. To make a semifreddo, air is whipped into heavy cream, then another foam is made by beating air into an egg and cooked sugar mixture. After these mixtures are folded together, this airy amalgamation is placed in the freezer to set. Once frozen, the semifreddo has an ice-cold mousse like texture with a smooth creamy consistency.
MILK & HONEY SEMIFREDDO WITH ALMOND CRUNCH You only need a loaf pan for this frozen Italian dessert. Recipe by Chef Rebecca Reed, Matthew’s Restaurant | Photo by Sterling Tucker
INGREDIENTS
PREPARATION
1¼ cups heavy whipping cream
Line a 9- by 5- by 3-inch loaf pan with parchment paper and coat with nonstick
1
teaspoon vanilla extract
cooking spray.
1
teaspoon kosher salt
In a medium bowl, whip cream with salt and vanilla extract, and reserve. In a small
¼
cup honey
¼
cup sugar
thermometer to the pot.
2
eggs
Add eggs to a thoroughly clean bowl of a stand mixer fitted with a whisk attachment.
1
cup toasted sliced almonds
Whip on medium speed. Heat honey mixture over medium heat until it reaches 340°.
¼
cup honey (drizzled)
½
teaspoon flaky salt for topping
pot, combine sugar and honey and stir to combine. Use a spatula dipped into water to wipe down any sugar crystals that form on the sides of the pot. Secure a candy
Immediately pour into whipping egg mixture and whip on high speed until light and fluffy and bowl is no longer hot to the touch. This will take about 6 minutes. Fold reserved whipped cream mixture into egg mixture in 2 additions, just to combine. Pour into loaf pan and freeze for about 8 hours to set. Once frozen, unmold by running a knife around the edges of the pan and inverting onto a plate. Sprinkle with toasted almonds, drizzle with honey and add dash a salt.
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Say {Artisanal} Cheese WORDS JENNIFER HARVEY | PHOTOS LEXI MIRE
F
irst-time customers to my specialty cheese shop are curious about the products and wonder what the big deal is about “fancy” or artisanal cheese. Occasionally I am asked why it costs so much. Cheese is cheese, right? Well, technically, yes—in the same way that my Honda can take me to the same places as a Bentley. Artisan cheese is much like any other artisanal product: It is handmade and relatively unadulterated, with additional care taken to create a product with complex flavors.
Chemistry has a lot to do with the making of cheese. Apart from a few minor additions, milk is the main ingredient. So, itâ&#x20AC;&#x2122;s not surprising that anything affecting the chemistry of the milk you start with will have a huge impact on the final product. Understanding where the milk comes from and how it is handled by the cheesemaker helps explain why the â&#x20AC;&#x153;fancyâ&#x20AC;? stuff is so expensive.
W H AT THE A NIM A L E ATS: This is one of the biggest difference between commercial and artisan cheese. Milk used in commercial cheese production is obtained from animals that were barn raised and fed mostly a diet of grain or dried hay/sileage. Artisanal cheese is generally made with milk from mostly pasture-raised, grass-fed animals. (A term related to the milk used in cheese is farmstead, which refers to cheese produced using the milk of animals raised on the same farm where it is made.) SE ASONA LIT Y: If an animal is eating the lush sweet grass of spring and summer, it yields milk that is very different from the milk from an animal eating dried grasses or hay. Commercially produced cheese does not have seasonality, as barn-raised animals are fed a diet that does not vary from season to season. L AC TAT ION C YCL E S: When animals are producing milk, or lactating, this is referred to as their lactation cycle. Not all animals give milk year-round and the length of a lactation cycle varies between species. The chemistry of the milk changes during
the lactation cycle. Milk chemistry even changes between morning milkings and those done in the evening. Mass-produced cheese demands consistency and avoids this specific issue by staggering the lactation cycles of the animals used in its products. THE T Y PE A ND BR EED OF A NIM A L: The molecular structure of milk is at the core of the flavor. A cheese made from cow milk is very different from sheep, goat or water buffalo milk cheese. If a cheese tastes goaty, this refers to the distinct tangy characteristics of goat milk. These differences vary among the same species as well. The molecular structure of milk differs by the breed of cow, goat or sheep. For example, a Holstein cow does not produce the same type of milk as a Jersey cow. FA ST VS. SLOW: Another factor in the artisanal versus commercial cheese equation is speed. Commercial cheese is made literally by the ton. The whey is quickly and mechanically pressed out, then the cheese is vacuum packed and shipped as fast as possible. Some commercially produced cheese is aged, but most manufacturers do not want to take up space in a warehouse for this time-consuming step. Artisan cheese is made by hand, the whey is typically drained overnight and then, depending on the cheese, it is aged. Hard cheeses are aged on wooden boards or metal shelves. Aging can be done in many ways, including natural caves or, more often, a climate-controlled man-made cave. During aging, cheese will be turned by hand. The rind on certain cheeses is washed or rubbed with brine, wine, beer, ash or even coffee to assist in the
Specialty shops like Grater Goods offer a variety of artisanal cheeses and accessories for entertaining.
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40 Charlotte Street St. Augustine | 904.217.3542 catchtwentyseven.com
Spanish Inspired, Locally-Rooted Cuisine 25 Cuna Street in Downtown St. Augustine 904.810.2400 | michaelstastingroom.com
SAINT AU G USTINE
Taproom located at 218 West King Street, St. Augustine bogbrewery.com | 904.679.3146
TRADITIONAL MEXICAN STREET FOOD
Eat. Drink. Shop. Explore. #ediblestaug
Pick-up. Catering. Custom Orders. Saturdays at the St. Augustine Farmers Market. mayansummer.com | 585-734-3207
115 La Quinta Place, St. Augustine Open Daily from 9 am to 6 pm 904.429.3070 | www.rypeandreadi.com
134 Sea Grove Main Street, St. Augustine Beach | 904.429.9647 www.TerraAcquaRestaurant.com
82 San Marco Avenue, St. Augustine 904.824.5280 luliscupcakes.com
410 Anastasia Boulevard, St. Augustine 904.826.4040 www.mellowmushroom.com
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Clockwise from top: Rocket's Robiola, Boxcarr Handmade Cheese; Great Hill Blue, Great Hill Dairy; and Thomasville Tomme, Sweet Grass Dairy.
development of the ultimate aroma and flavor. Ever had a nice funky Red Hawk from Cowgirl Creamery? Well, that is a washed-rind cheese and it’s the bacteria created by the washing that helps give it that rosy coloring and pungent aroma. Finally, when the cheese is done, it’s wrapped in a special air-permeable paper, which allows the beneficial bacteria, created during the aging process, to survive. The slower process allows things to occur that just can’t happen during the faster commercial cheesemaking process. This is why I always suggest to keep cheese in wax paper or special cheese paper that allows for it to breathe. In the end, all these differences do result in a cheese with a different taste and texture. Does all of this mean that the block of Cracker Barrel cheddar you love so much isn’t good cheese? No way— there are names like Cracker Barrel on the award winner’s list ever year at the American Cheese Society competition. But like all artisanal products, it’s the inherent nonconformity and uniqueness of the final product that so many of us enjoy. So, try the fancy stuff and enjoy the fruits of another’s labor, both human and animal.
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LAST BITE
BA R R ELS OF HONEY WORDS LAUREN TITUS | PHOTO JESSE BRANTMAN Oak barrels have been used for centuries to impart distinct flavor profiles to wine, whiskey, rum and other spirits. But winemakers and distillers aren't the only ones in the barrel-aging game these days. From coffee to hot sauce, beer to mustard, barrel-aged products are making a comeback with artisans across the nation. The result? Handcrafted goods with a truly distinctive array of flavors that draw from caramelized wood sugars, hints of smoke, vanilla and other boozy remains. In Northeast Florida, honey is making its debut in barrels too, bringing with it taste profiles found nowhere else but our region. On Amelia Island, Chef Daven Wardynski is barrel-aging honey harvested locally from his hives at the Sprouting Project, while further south, Rype and Readi Farm Market and the St. Augustine Distillery have teamed up to bring barreled bee nectar to the consumer market, with a product featuring Florida-grown honey registered on Slow Food's distinguished Ark of Taste. Whether you've had your honey from a barrel yet or not, we predict this trend to be a win for local palates and a fun new way to bring more sweetness to our kitchens.
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A Sweet Collaboration Driven by a desire to raise awareness of flavors that celebrate our region, Rype and Readi Farm Market and the St. Augustine Distillery are pleased to announce the release of our first-ever, small-batch Bourbon Honey Simple Syrup. Using Florida gallberry honey and flavors infused from Distillery barrels, our simple syrup is a one-of-a-kind, artisan product bursting with full-bodied notes of caramel, oak, dark chocolate and double-cask bourbon. Its smooth, versatile taste makes it a wonderful addition to beverages, desserts, marinades and glazes. We believe our Bourbon Honey syrup also represents the kind of creative partnerships needed to help grow and sustain our local food and drink economy. We hope you'll enjoy consuming it â&#x20AC;&#x201C; just as much as we've enjoyed making it.
Sincerely, Philip McDaniel, Co-Founder St. Augustine Distillery
Mike Diaz, Co-Founder
St. Augustine Distillery
Jean-Sebastien Gros, Owner
Rype & Readi Farm Market
BAPTIST HEALTH INTRODUCES
a new wellness resource just for women. Do you take care of everyone else before you take care of yourself? Designed for today’s busy woman, our 4her Wellness Resources for Women are conveniently available at the Baptist Y Healthy Living Center Riverside location and throughout the community. Complimentary services include Wellness Wednesdays 4her, wellness coaching, and assistance in finding the physicians and services you need.
Wellness Wednesdays Wellness Wednesdays are gatherings featuring the latest on women’s health and wellness topics. Join us for interactive discussions on creating healthy habits, pursuing your weight loss goals, managing stress, and so much more! See some of our upcoming events at baptistjax.com/4her.
Wellness Coaching Your own wellness coach — for free! This complimentary service is provided by an integrative nurse using a coaching model that embodies mind, body, & spirit for optimal wellness. Feeling stressed? Sleep problems? Want to lose weight? Whatever your goals, she’ll help you get there — and connect you to the health resources you need. Schedule a session with a wellness coach at 202.4her or 4her@baptistjax.com.
Navigation Assistance Along with a wellness coach, we have coordinators ready to connect you with the health care resources you need, whether that is a primary care doctor, a specialist, a health screening, or a health coach for you or for your loved ones.
202.4her
@
4her@bmcjax.com
baptistjax.com/4her