The Roots in the City Farmers Market debuted in Overtown last month.  It is part of a national push to make fresh and local produce more affordable and accessible.  The Wholesome Wave Foundation started the “Double Value Coupon Program” which allows users of food stamps to double the value of their dollar when shopping at [...] » Read more..

Roots in the City’s Overtown Community Garden last summer. /Trina Sargalski According to the Redland Organics COMmmunity POST, the Roots in the City Farmers Market pilots this Wednesday, March 24th.  The Market witll be held on Wednesdays from 1 pm to 4 pm at the corner of NW 10th Street and 2nd Avenue. This new pilot Farmers [...] » Read more..

* * * Tilapia in serrano cream sauce with tangerine, radish, and red onion salsa./ David Samayoa * * * Here’s where I tell you what I’ve done with the produce from my Redland Organics CSA half-share and what I plan to do.  I also share links for recipes that I look forward to trying. This is [...] » Read more..

My canistel from last week’s share were finally ripe, so on Sunday I made canistel custard using a recipe from the Rare Fruit Council. I learned that eating unripe canistel fruit can give you a stomachache when I re-read an old Redland Organics newsletter,.  Apparently, they exude a milky white latex when they are unripe.  You [...] » Read more..

I’m jumping back into the CSA Show and Tell Game!  It’s been fun to read what other bloggers (Food for Thought, Tinkering with Dinner and Our Half Box among others) create with the vegetables and fruit from their CSA shares. I subscribed to the half-share this year.  So here goes my week, along with ideas for [...] » Read more..

* * * Radishes and herbs from Redland Organics. * * * Sunday was the first day of the new farmers market at Pinecrest Gardens. The market will be held each Sunday from 9 am to 2 pm until April. This market is a larger version of the South Florida Farmers Market formerly held at Gardner’s [...] » Read more..

* * * I obviously did not use the recipe for “Shirley’s Mile-High Popovers”  to make these* * * I’ll be talking to Shirley O. Corriher, food scientist and chef extraordinaire, about Bakewise, her new book. She uses her knowledge of chemistry to create recipes revered by chefs and foodies alike. Do you have any [...] » Read more..

* * *Cynthia Betancourt pours wine at a WWS class.* * * Cynthia Betancourt is the sommelier at Azul at Mandarin Oriental. This summer, she launched a semi-regular wine class for women at the Mandarin called “Wine, Women, and Song.” Ladies quaffed wine, made friends, tried samples from Clay Conley’s kitchen, and listened as Betancourt expounded [...] » Read more..

(Above photo courtesy of Shing Wang.) The ice cream mania at Miami Dish continues! Here are some of the ways I plan to indulge in the coming weeks. Shing Wang Vegetarian, Icee and Tea House Ok, so it’s not specifically ice cream but it is cool and refreshing. I was so excited to learn about this place; [...] » Read more..

I love a good roast. You know, in that old school Celebrity Roast style, with Dean Martin at the helm? And even beyond a good-natured roast, it can be so satisfying when someone who deserves it gets a good come-uppance. However, here at Miami Dish, I prefer roasting vegetables to skewering characters. Roasting is [...] » Read more..