FarmDaddy Self Watering Growing System

Cooking, FL, Growing, Healthy Food, Local Orlando Businesses, Organic Herbs and Teas

We have been up to FarmDaddy in the Sanford area to learn more about this growing system and what makes it different from many of the other systems out there.

FarmDaddy How It Works

One of the most ingenious features of the FarmDaddy is the simplicity of how the garden container is watered.  The unit requires NO electricity, attaches to a common garden hose (or rain barrel) and is self-regulating . The garden container provides each plant the precise amount of water it needs at the exact time it needs it. Each self watering container maintains optimal plant hydration 24/7 which maximizes plant growth potential. One box can be daisy chained to up to 600 boxes. Due to the bypass in each box, only the boxes that need water receive hydration. Other so called watering box systems still need the user to physically add water at regular intervals.

The FarmDaddy garden container provides accelerated growth and increased productivity for growing fresh organic food or flowers.

Collards at the FarmDaddy testing facility

Here is a video for you to watch to learn more:

http://www.farmdaddy.com/whyfarmdaddy/

 

CREAMY BROCCOLI SOUP

Cooking, FL, Growing, Healthy Food, Organic Herbs and Teas, Orlando News and Events, Recipes

broccoli soup-1-7

vegan/gluten free

makes 4-6 servings

As Chef Mark knows, I am a huge fan of soup. All kinds of soup! So he whipped me up this beautiful concoction to teach me a thing or two. This is a fairly basic soup, and many of the ingredients can be swapped out more to your liking. Instead of broccoli, try cauliflower or mushrooms; or switch the potatoes out for rice or white beans. The seasonings can be switched too, try curry powder or saffron, or even chili seasonings for more spice. You can also add on vegan or dairy cheese (cream cheese works great!), or throw in some crackers for some crunch. However you like it, let us know your favorite combination!

Ingredients:

  • 8 cups broccoli, rough chop
  • 2 russet or baking potatoes, large cubes
  • 7 cups vegetable stock
  • ½ white onion, chopped
  • 2 cloves garlic, peeled & smashed
  • kosher salt, to taste
  • black pepper, to taste
  • red pepper flakes, pinch
  • ½ tsp Italian seasoning
  • extra virgin olive oil
  • baguette for croutons, if desired

Directions:

Sweat onions in EVOO over medium heat. Add garlic cloves, salt, and pepper; then veg stock. Bring to a oil. Add red pepper flakes, Italian seasoning, and potatoes. Cook until potatoes are tender, then add broccoli. Adjust seasoning to your liking. Cook until broccoli is tender enough to puree, it should still be bright green. Let cool until safe enough to puree. Use either immersion blender, food mill, or regular blender until smooth. Add salt to taste, and a cream or cream substitute if desired to add texture. (We added some almond milk in ours!)

Traditional Croutons: chop baguette in small chunks. Cover bottom of a pan with EVOO, cook over medium heat. Cook croutons to desired color, flipping once. Add black pepper & salt to taste.

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BRAISED CAULIFLOWER TACOS

Cooking, FL, Growing, Healthy Food, Local Orlando Businesses, Organic Herbs and Teas, Orlando News and Events, Recipes

Ingredients:

  • garlic – 2 cloves, finely minced
  • yellow onion – 1 finely diced
  • extra virgin olive oil – 2 tbsp
  • kosher salt – to taste
  • vegetable stock – 2 cups
  • cauliflower – 1 head, roughly chopped
  • bay leaf – 1
  • diced fire roasted tomatoes with juice – 1 can (15 oz)
  • oregano – ½ tsp
  • chili powder – 2 tsp
  • pimenton (spanish paprika) – 1 tsp
  • cumin – 1 tsp
  • maple sugar – 1 tsp
  • gravy master (optional; contains soy) – ½ tsp

Directions:

Heat large pan over medium-high heat. Add in evoo, onion, pinch of salt. The salt helps draw the moisture out of the onion. Once the onion starts to brown, stir, reduce heat to medium, add garlic. Cook for a couple more minutes, then add veg stock, then cauliflower. Next, add bay leaf, diced tomatoes, oregano, chili powder, pimenton, cumin, maple sugar, pinch of salt, and gravy master.

After this starts to boil, turn heat down to low. Cover, let simmer.

Now is a good time to take a little break, maybe check out our Instagram page!

Simmer the cauliflower blend for 20-30 minutes until the cauliflower is as tender as you like. Uncover and simmer to cook down the juices some more if you like.

Warm some tortillas, and eat it up!

Good ideas for additional toppings:

avocado, cilantro, sliced radishes, salsa, diced tomatoes, refried beans, shredded cheddar (we used daiya), or whatever else your heart desires!

 

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http://dandelion.kitchen/portfolio/braised-cauliflower-tacos/

Want to start off the New Year Healthy?

Cooking, Growing, Healthy activities, Healthy Food, Local Orlando Businesses, Organic Herbs and Teas, Orlando News and Events

Homegrown Local Food Cooperative Orlando, FL

Homegrown Local Food Cooperative Orlando, FL

Order from:

HOMEGROWN LOCAL FOOD COOPERATIVE

Homegrown Local Food Cooperative is your resource for locally grown organic produce, pastured eggs and meats, raw dairy, honey and a variety of artisanal goods for the home and garden.

Homegrown goods are available every week through our Signature Online Farmer’s Market.  Simply log in, shop and pick-up your local goods at our boutique farm store on Orange Avenue where Ivanhoe and Health Villages connect.

Our local Farmer’s list what’s growing each week and you get to pick what farm fresh goodies you want and, they are harvested just for you!

Our local Artisans cook and prepare to order what you have requested.

Quality and transparency are important at Homegrown, and you can shop with ease, knowing that we are looking out for the best tasting, healthiest, most nutritionally packed, unadulterated, local food available.  At Homegrown our goal is to source the best quality food grown as close to home as possible.
Our produce is grown without pesticides, fungicides, or synthetic fertilizers and never from GMO seeds!  Our animal products come from animals who are treated humanely and do not receive routine hormones or antibiotics.  Our artisanal  food products are made without preservatives or artificial ingredients.  Our artisanal home products are made without parabens or sulfates.  Our garden products come from our local organic farmers.

Each product listed at our Online Farmer’s Market is identified by the farm, kitchen or craftsman who is creating the unique offering.  To learn more about our Producers, visit the Producers section.

Online Farmer’s Market Hours:Tuesday at 9am through Friday at 9am

Boutique Farm Store Hours:
Saturday and Sunday from noon until 4:00pm and Monday from 2:00pm until 7:00pm

We accept cash, check, ebt and all major credit cards. 

http://www.homegrowncoop.org/

TANGERINE SHERBET

Cooking, Growing, Healthy activities, Healthy Food, Local Orlando Businesses, Organic Herbs and Teas, Uncategorized

We came across some yummy looking tangerines and decided to make some sherbet! We adapted from this recipe here from vanillaandbean.com, which they adapted from Alton Brown’s recipe here to make it vegan. See, it’s all about making a recipe your own!

Ingredients:

  • 2 Cups Orange Juice, fresh-squeezed tangerines. This will require 2-3 lbs of oranges. Refrigerate the oranges overnight if possible.
  • 1 Tbsp Lemon Juice
  • 1 Cup Granulated Cane Sugar
  • ⅛ tsp Sea Salt
  • ½ tsp vanilla extract
  • 1¾ C, or 13.6 oz can full fat coconut milk, refrigerated overnight
  • 2 Tbs Orange Zest, 2 small oranges

Directions:

  1. The night before making the sherbet, place the oranges and coconut milk in the refrigerator. Place the ice cream maker’s freezer bowl in the freezer.
  2. In a high speed blender (or a food processor), blend the orange juice, lemon juice, sugar, salt, vanilla extract, and coconut milk until the sugar is dissolved. Strain into a large bowl. Add the orange zest. Stir.
  3. Refrigerate until mixture is 40F or less (I refrigerated mine overnight to reach appropriate temperature).
  4. Process mixture in an ice cream maker according to the manufacturer’s directions. When finished, the sherbet will be like soft-serve (mine took 25 minutes).
  5. While the sherbet is processing, line a storage container with parchment paper and place in the freezer.
  6. Spoon the sherbet into the storage container making sure to redistribute the zest evenly as it tends to get stuck and clump up on the mixer attachment.
  7. Place a piece of parchment paper directly on the surface of the Sherbet and freeze until desired consistency. I freeze mine overnight, but a softer serve consistency can be enjoyed in about three hours.
  8. Serve in a bowl or cone.
  9. Store for up to two weeks in the covered container in the freezer.

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http://dandelion.kitchen/portfolio/tangerine-sherbet/

BOOKS TO LIVE BY

Cooking, Growing, Healthy Food, Inspiration, Organic Herbs and Teas

by: Chef Mark Thompson

It’s no secret to anyone that knows me that I love books. A lot. Real books – printed books that I can hold, flip through and put on my bookshelves. Old school. No e-books for me. But if thats your thing, don’t let me stop you.

Culinary books are a great resource – for techniques, flavor combinations, ideas and inspiration. Oh, and recipes. There are tons of tomes out there, but these are my personal favorites when it comes to plant-based cooking.

TOP THREE

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The Vegetarian Flavor Bible

The Essential Guide to Culinary Creativity with Vegetables, Fruits, Grains, Legumes, Nuts, Seeds, and More, Based On the Culinary Wisdom of Leading American Chefs

by Karen Page

That’s one heck of a subtitle. But it’s true. This book has been indispensable to me. Hands down the book I use the most often. It was preceded by Culinary Artistry (I bought three copies, because friends kept ‘borrowing’!), then an updated and expanded version was released, The Flavor Bible. This vegetarian version came out in 2014. The bulk of the book is dedicated to ingredient matches and affinities. Want to know what goes with mangoes? It’s there. Really want to know? Everything from almonds to yuzu. Classic and clever pairings garnered from the input of some of the best chefs in America. As well as methods of preparation, seasonality, flavor profiles, sample dish ideas, nutritional profile, botanical relatives and tips. Also, there is a fascinating timeline of vegetarian history, great quotes, information on eating plant-based, menus from top restaurants and more. Learn about it, and buy it here.

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Ratio

The Simple Codes Behind the Craft of Everyday Cooking

by Michael Ruhlman

A New York Times bestseller, Ratio, like the Flavor Bible, is another book to help break beyond recipes and find a new freedom in cooking. Recipes, of course, are helpful, especially when starting out or experimenting with new cuisines. However, knowing a basic ratio makes cooking easier and more intuitive. For example, a classic vinaigrette is 3 parts oil to 1 part vinegar. Where you go from there is completely up to you (and half the fun!). Oil? The standard is olive. But what about avocado or hazelnut or sesame? Instead of the traditional white wine vinegar, try sherry, raspberry or balsamic. Or go crazy and use lemon juice! It’s your world now. Add in some salt and pepper, it’s that easy. Other common additions would be shallots, dijon mustard and herbs. Just the beginning… There are 32 other ratios with countless variations. While not a vegetarian book, it is incredibly helpful nonetheless.

This book is also available as an app. Which, even given my affinity for books, I will admit is pretty handy. Ruhlman also has a very informative blog, as well as many other great books. I like them all, including the ones having nothing at all to do with cooking. Such as The Elements of Cooking, Ruhlman’s Twenty, The Making of a Chef, House, Walking on Water and Wooden Boats. You can find it all here.

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How to Cook Everything Vegetarian

Simple Meatless Recipes for Great Food

by Mark Bittman

I’ve liked Mark Bittman for some time now. Up until recently he was a columnist with the New York Times, but has since left to work with a vegan startup. He is also an outspoken commentator on our broken food system appearing often on news programs, in documentaries and writing other books like Food Matters. His column, The Minimalist, was known for straightforward, simple recipes. This volume, one of a series, carries on that theme. This is a more traditional cookbook, but a massive one. And while there are over 2,000 recipes, there are also variations and substitutions and techniques to help facilitate spontaneous and seasonal cooking. The recipes run the gamut of soups, salads, breads, desserts, grains and way more. My personal favorite is the section on spices, condiments and sauces. It’s a great way to build up your pantry with natural, homemade goodness, without all the chemicals and superfluous ingredients found in mass market convenience products. With this book, you can make your own pesto, ketchup, eggless mayo, mustard, vegan fish sauce, barbeque sauce and mix your own curry powder, chili powder, garam masala and tons more.

This book is also available as an app, which makes a convenient, searchable, portable companion. Other books I like by Bittman include the aforementioned Food Matters, as well as VB6 and Kitchen Express (not entirely plant-based, but easily customizable). For more information, visit his website here.

CHEFS & RESTAURANTS

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Crossroads

Extraordinary Recipes from the Restaurant That is Reinventing Vegan Cuisine

by Tal Ronnen with Scot Jones and Serafina Magnussen

Just know this – Bill Clinton, Paul McCartney and Jay-Z are all fans of Ronnen. So, you don’t really need me to tell you. But I will anyway. This is vegan food taken to the highest level. Primarily Mediterranean, it is beautiful just to peruse, but there is plenty here that you could make at home. The first thing I did was make his simple, but tasty Walnut Parmesan. Some very interesting flavors and a section on basics, with recipes for almond Greek yogurt, cashew cream, vegetable stocks and a demi-glace that is next up on my hit list. He also has another book, The Conscious Cook, which is also worth checking out.

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Dirt Candy: A Cookbook

Flavor-forward Food from the Upstart New York City Vegetarian Restaurant

by Amanda Cohen & Ryan Dunlavey with Grady Hendrix

My new favorite cookbook. Funny, clever and filled with great recipes, ideas and techniques. Written in graphic novel form, it is part memoir, a history of her NY restaurant, and a cookbook all in one. Learn the trials of opening a restaurant and how to make Smoked Corn Dumplings or Huitlacoche Cream. What I like most is ideas for components to reinforce and add extra layers of flavor. For example, her recipe for Roasted Carrot Buns also includes a carrot & cucumber salad, carrot hoisin and a carrot halvah garnish to really bring out the carrot flavor in different ways and textures.

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The Accidental Vegetarian

Delicious Food Without Meat

By Simon Rimmer

The chef at the Greens, in Manchester, England, Simon Rimmer has put together this tasty collection of dishes that could please anyone, omnivores included. Pulling inspiration from around the globe, there are dishes with Thai, Indian, Japanese, Middle Eastern and Italian influences. Most of the dishes are simple enough even for a weeknight, but there are plenty to impress at your next dinner party as well. Samples include Leek & Potato Rosti, Phyllo Strudel with Port and Eggplant Tikka Masala.

DIGGING DEEPER

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The Omnivore’s Dilemma

A Natural History of Four Meals

by Michael Pollan

Basically an exposé of what it takes to get food on your plate. An attempt to answer the question, “What should we eat?” Delves into the benefits and problems with organic production, fast food, the meat industry, and foraging. A fascinating look into a broken system. The book earned Pollan a James Beard Award. There is also a young readers version available. Also great is In Defense of Food: An Eater’s Manifesto and I also enjoyed Second Nature: A Gardener’s Education.

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The China Study

Startling Implications for Diet, Weight Loss and Long-Term Health

by T. Colin Campbell, PHD and Thomas M. Campbell, MD

An eye-opening look at the effect our diet has on every facet of our health. The book is based on the most comprehensive study of nutrition ever conducted. The main focus is the correlation between animal protein consumption and chronic illnesses. It can be a bit tedious, but the information is incredible. The study is featured in the film Forks Over Knives.

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Cooking

600 Recipes, 1500 Photographs, One Kitchen Education

by James Peterson

Somehow this guy seems to know everything about cooking. I mean, he did teach for seventeen years and write the advanced curriculum for The French Culinary Institute. So there’s that. He also has a degree in chemistry. He’s also written over a dozen books. This is the culmination of all of them, in one convenient package. It won a James Beard Award, as have several of his others. This is not all plant-based cooking, this is all cooking. So if you would be offended at pictures on trussing a veal roast, skip it. If you want to learn how to make concassée, Borscht, grill zucchini, and find out what the heck herbs de Provence is, then this is the book for you.

http://dandelion.kitchen/portfolio/books-to-live-by/

Tuscan Bean Soup

Cooking, Growing, Healthy Food

TUSCAN BEAN SOUP RECIPE

Serves 4-6 hearty bowls

While we were in Colorado, we went on a truly gorgeous hike to Emerald Lake in the Rockies. It was an all day excursion, and while we did bring snacks, we were ready for a hearty dinner when we got back home. Mark whipped us up this ridiculously good stew, and it really hit the spot.

Ingredients:

  • 4 cups vegetable broth
  • 2 bay leaves
  • 1 medium white onion, diced
  • 2 stalks celery, diced
  • 2 carrots, diced
  • rosemary, to taste
  • 2 tbsp EVOO
  • salt, to taste
  • 5 cloves garlic, minced
  • 1 can diced tomatoes
  • 2 cans cannelini beans, drained
  • 1 bunch kale, de-stemmed and chopped
  • crushed red pepper, to taste

Directions:

Lightly simmer EVOO, salt, carrots, celery, onion, bay leaves, and rosemary until onions are soft, stirring occasionally. Then add garlic, crushed red pepper, diced tomatoes, and beans. Stir. Mix in veg broth, then kale, stir. Bring to a full boil, then reduce to a simmer. Add more veg broth if desired. Simmer at least until kale is tender, but the longer it simmers, the more the flavors come out.

Serve with some crusty bread, and enjoy!

Visit dandelion.kitchen regularly for new recipes: http://dandelion.kitchen/