I hope this photologue warms you up for a spell and reminds you to ‘hang in there’…it has to let up soon!
[Conversely, here in Florida we already hit 90 degrees one day last week which I sure hope is an aberration.]
The Oceanside Farmers’ Market in Lake Worth presented a Southern Comforts Brunch to benefit Slow Food USA, the Glades to Coast Chapter. It was a delightful al fresco experience on the banks of the Intracoastal Canal. The menu was created and executed by Chefs Anthony Sanders, Adam Bonham, Irving Lendof and Ana Rivera of Taco Loquisimo.
Food was either served on bread or compostable plates/utensils and we were asked to bring our own coffee mugs from home.
“Slow Food USA is working to create a world in which all people can eat food that is good for them, good for the people who grow it, and good for the planet.”
Prepping Cheesy Organic Grits with Quiet Creek goat cheese, local herbs, fire-roasted jumbo shrimp from Independent Seafood, served with gravy of heirloom tomatoes from Farm House Tomatoes.
Field-Fresh Salad of newly harvested greens with just-pulled radishes and field-ripened tomatoes, served with Mimosa Vinaigrette. The tomatoes were so red — and don’t you just love the way they served the vinaigrette?
It was a lovely time…I wish you all were there! Meantime, I leave you with a few scenes from the farmers’ market. You’ll notice I took my FoodBuzz bag to stock up on the way out.