Homestead and Redland, Keys Seafood Focus in Winter Issue of Edible South Florida

Feb. 7, 2015 - PRLog -- Fat, ripe tomatoes, juicy strawberries and plump pink shrimp are among the many food products found in South Florida grocery stores and restaurants. In the new winter issue of edible South Florida magazine, the Edible Guide to Homestead and the Redland tells readers where to find local produce, including places to get fresh shakes and cinnamon rolls, u-picks for strawberries and tomatoes, farm tours and special dinners, and insider tips for places to eat.

Also in this issue: a look at the new Dock-to-Dish seafood program in Key West, a community-supported fishery that lets consumers get fresh fish no more than 24 hours from the boat (http://www.docktodish.com). "We've got the best quality seafood in waters around the Florida Keys," said Chris Holland, one of the program partners and owner of the Ibis Bay Waterfront Resort. He hopes Dock to Dish educate consumers on the value of eating fresh, local seafood instead of farmed fish exported from overseas where conditions can be unsafe. Already in Montauk, N.Y., Dock to Dish has earned support from top chefs like Dan Barber, Eric Ripert and April Bloomfield.

Urban farms in Broward County, including the PATCH community garden project, Flagler Village Farm in Fort Lauderdale, Harpke Family Farm in Dania Beach and the Discovery Farm Marketplace in Oakland Park are in the spotlight in this issue. So are some lesser-known winter vegetables: kohlrabi, fennel and pattypan squash, with recipes. Turmeric and ginger, now growing locally, are available in some farmers markets, and chef Maria Anselmo has come up with tasty recipes using the flavorful roots. Other articles in this issue include a report on the latest Slow Food Terra Madre, wild yeast beers, classic cocktail bars, the macaron artisans at Illegal Bakery, and a visit to the "winter" towns of Central Florida. And, as always, there's a full list of farmers markets in South Florida.

Coming out at the height of the growing season, the winter edition offers readers everything they need to know to bring healthy, local food into their homes – and their stomachs.

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Entering its sixth year, edible South Florida is the voice of the local food movement in Miami-Dade, Broward and the Florida Keys. Part of Edible Communities, this quarterly magazine is available free of charge at Whole Foods Markets, select farmers markets, restaurants, events and cultural institutions in South Florida. For more information, visit http://ediblesouthflorida.com.

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