Remember to be careful with all your sharp tools and use cutting boards to prevent scratches on your counter.
For the salad – serves two:
1 bunch chopped kale
8 freshly, sliced strawberries
1 handful of blueberries
1/4 cup of shaved, lightly toasted almonds
Several slices of hand shaved parmesan – garlic and herb feta would taste great too!
*For extra protein and good fats, add 1 sliced avocado
**All fruits and vegetables can be found at your local farmer’s markets! Get fresh ingredients for more nutrients and a better taste!
Strawberries I bought from the Winter Park Farmers Market on Saturdays.
For the dressing:
2 tablespoons of olive oil
2-3 tablespoons fresh lemon juice – depending on how acidic you want your dressing to be!
1/2 teaspoon honey
1/2 teaspoon chia seeds
Salt and pepper to taste
1. Add chopped kale to a bowl and sprinkle with sea salt and some olive oil.
**Something to remember: to avoid the bitter taste and harsh crunch, massage the kale with your hands until the leaves are darker in color and tender.
2. Add sliced strawberries, blueberries, avocado, almonds, and gently toss.
3. In a small jar that has a lid, add the ingredients for dressing. Give it a good shake and pour over the salad when it is ready to be served.
4. After mixing the dressing, sprinkle the shaved parmesan cheese and then you’re ready to go!
Voila! A simple, yet fresh and tasty salad ready to eat!
The Orlando program of Fleet Farming is just now entering its second season. With almost double the growing space as last season, we have some extra hands on board to keep up with the farmlettes. We hope you are able to meet the new Fleet family members at one of our upcoming Swarm Rides, but in the meantime you can learn a little about them below!
Fleet Farm Manager
Michele Bumbier, a native Orlandoan is a passionate gardener finding true joy working with plants. Fleet Farming encompasses all of the activities that she loves; sorting through garden goodies, working outdoors, installing beds for others, interacting with the community, bicycling for a cause, and supporting the sustainable movement. Michele is currently a Horticulture student at Valencia, a garden intern with The Florida School of Holistic Living as well as Edgewood Children’s Ranch, and a Permaculture Design graduate of The Green Education Center in Orlando. She occasionally teaches gardening classes, installs permaculture designs, speaks publicly about permaculture, and works with homeschool children in the garden.
Fleet Research Apprentice
Melissa Lee is the Project Lead of Audubon Park Garden District’s (APGD) Community Garden for which she’s won the APGD’s 2015 Volunteer of the Year Award. Currently, she’s interning with Fleet Farming, learning about the Small Plot INtensive (SPIN) model of farming, and is raising her awesome kids with her husband in Audubon Park. If she could have one gardening wish granted, it would be to work the land with her community to help create a sustainable and vibrant, pollinator-friendly gardening culture in Audubon Park.
Fleet Farm Apprentice
Fran Champin is currently an undergraduate student at Rollins College expecting to graduate with a double major in Business Social Entrepreneurship and Anthropology. She is involved in many organizations with the college like, cross-country, JUMP, yoga club, residential life, and more. She has a strong and enthusiastic passion for the environment and the endless opportunities it can provide for communities.
“Although I have had many learning experiences from my own garden at home, Fleet Farming never ceases to teach me something new and amazing!”
– 1 frozen acai packet (I usually buy the Sambazon Unsweetened pack from Publix or Whole Foods – look at image 1 for a photo visual!)
– 2 cups of fresh strawberries and blueberries
– ½ cup of kale
– ½ cup of spinach
– 1 lime (squeeze out the juice – if you like more citrus flavors feel free to add more.)
– ½ cup of a liquid of your choice (I use either: water, homemade pineapple water, or fresh home squeezed orange juice depending on what I am in the mood for. Be creative!)
Image 1. Sambazon Unsweetened Smoothie Pack; there is also the Original Blend which contains more sugar
– Organic, gluten free granola
– Kiwi (sliced at your own preference)
– Banana (sliced at your own preference)
– Agave nectar (or honey if you’re not vegan)
– Chia or flax-seed
Break the frozen Acai blend while it’s still in the plastic. Then put the pieces into a high-powered blender and combine it with the berries, greens, liquid, and lime juice. Depending on how thick you want your bowl you can add ice or frozen fruit. Remember, buying frozen fruit is not always your best option. You can always pack and freeze your fresh Fleet Fruits in Ziplocs until you want to use them for your next bowl or smoothie! Empty the mixture into your bowls and top them with your sliced bananas, kiwi, granola, chai seeds, and agave… Violà! Enjoy the taste of fresh and natural every morning.
By now, the only greens left in the garden that can tolerate the summer heat are the weeds, summer greens like Malabar and Okinawa spinach, and possibly some kale in the shade. If you can wrangle up enough kale to make a couple salads, we highly suggest giving this refreshing recipe a try!
½ cup pecans
A big ‘ol bunch of Fleet Kale (lacinato, dinosaur or toscano varieties work well)
½ cup dried cranberries (or dried cherries)
1 medium Granny Smith apple (or your choice of seasonal fruit – strawberries, peaches, etc.)
2 ounces soft goat cheese, chilled
3 tablespoons olive oil
1½ tablespoons apple cider vinegar (or white wine vinegar)
1 tablespoon smooth Dijon mustard
1½ teaspoons honey
Sea salt and freshly ground pepper, to taste
- Heat up pecans in either the oven or on stove top.
- De-stem the kale and chop the leaves into small, bite-sized pieces. In a large bowl, mix the kale with a small pinch of sea salt and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.
- Coarsely chop the pecans and cranberries (or cherries) and add them to the bowl. Chop the apple or fruit of your choice into small pieces and add to the bowl. Crumble the goat cheese over top.
- In a bowl, whisk the dressing ingredients together (or shake it up in a mason jar) and pour the dressing over the salad. Toss until the salad is evenly coated with dressing. Serve immediately, or for even better flavor, let the salad marinate in the dressing for 10 to 20 minutes beforehand. *Don’t let sit too long or it gets a little soggy.
*Recipe adapted from Cookie and Kate.
The USDA just announced a new funding opportunity this week, through which they will allot $800,000 to local food initiatives. While federal support of localization is something we should all be grateful for, we are even more proud and appreciative of the support from our very own community!
Ecstatic about our accomplishments made in our first year!
This past month, Fleet Farming was awarded $2,500 from the Healthy Central Florida Foundation (HCF) to further the reach of the new urban fruit gleaning concept, Fleet Fruits. HCF and community partners, Florida Hospital and Winter Park Health Foundation, have been vital to the success of Fleet Farming, as well as many other community initiatives. Fleet Farming was originally granted $5,000 from HCF last June to launch Fleet Farming. Since then, the relationships that have formed from this network have affirmed even more faith in the power of partnerships to accelerate change.
The 2015 Healthy Central Florida Innovator Grantees
Anyone who has applied for a federal grant will tell you that it’s no walk in the park, so it’s so important that understaffed change-making organizations have the opportunity to apply for local grant opportunities like this one. IDEAS For Us Co-Founder, Chris Castro, says “We are grateful and delighted to be awarded this grant and to continue working with HCF on expanding innovative urban agriculture models in Central Florida!”
Chris Castro, IDEAS For Us Co-Founder and Heather Grove, Program Coordinator. Photo by Ricardo Williams
More on the grant program and some words from Heather in the video below!
Thanks to a great group of filmmakers from Full Sail University, this short video was produced for the Enzian Theatre’s Florida Film Festival event, Locally Fresh. Four local producers were chosen, including Olde Hearth Bread Company, Lake Meadow Naturals, Palmetto Creek Farms, and us! Each producer had a short film followed by a cooking demo using their ingredients. The Enzian Chef featured some of Fleet Farming’s mint, which became part of a tasty cocktail!
Fleet Farming is proud to present: Fleet Fruits. As Floridians, we are bound to see some ripe oranges just dangling temptingly from a tree while driving just a few blocks in a residential area. You may have this problem yourself, or you could be watching your neighbors’ grapefruit tree drop its fruit to the ground, where they are left to rot.
It isn’t just in our local neighborhoods where food goes to waste. Food waste is startlingly common, with 40% of food in America being wasted, with only 10% of that food being recovered. The NRDC has concluded that “reducing food losses by just 15 percent would be enough food to feed more than 25 million Americans every year.” One of the barriers to successfully recovering the wasted food is a lack of funds needed to glean, collect, package and distribute the fruit.
Since Fleet Farming is all about growing and distributing healthy, local foods, we’ve decided to expand our horizons to include gleaning and distributing healthy, local foods, rather than letting it go to waste. While making sure less food is wasted, we will also be ensuring that more people have access to fresh produce; something that 23.5 million people cannot access within a mile of their home.
If you decide you want to donate fruit from your trees, visit Fleet Farming’s sign up form, where you can list the details about the type and size of your tree. We will follow up to see when it fruits, and then we will come and harvest it. After harvesting, the fruits will be sold at Market. Plus, you’ll receive a tax deductible receipt for donating the fruit, and you’ll also be left knowing that the fruit your tree produced wasn’t left to rot on the ground or eaten by pesky rodents, but was rather consumed by happy, and healthy locals. It’s a win win win!
Two University of Miami students, Karli Evans and Traia Thiel, heard about Fleet Farming through their school chapter of IDEAS For Us. They devoted their fall semester film project to documenting the story of Fleet Farming, making several visits to Orlando to be a part of the Swarm ride and to record every stage of our expansion. Since completing the film in early February, Karli and Traia have started an entire website to feature the sustainable local food scene in Miami, called Not That Kind of Farmer. We’ve been waiting for the right moment to share it with you all!
In celebration of completing our 10th working farmlette, we want to thank every urban farming volunteer, our sponsors, our mentors, and especially this film team for helping us….
1. Grow and sell over 1,000 pounds of produce to Central Florida
2. Engage over 80 volunteers
3. Complete 38 pedal-powered Swarm Rides
4. Get 80 homeowners to sign up to donate their lawn
5. Sell to over 8 local chefs and distributors
We couldn’t have grown this much without you. We are so grateful for your support!
While we may not have had the snowstorms that ravaged much of the North East, Central Floridians are pretty happy that the chilly days are behind, and warm days await. While you can hop on over to the Audubon Market to buy our freshly harvested produce, there’s nothing stopping you from using the warm days to tend to your own garden. As we know over at East End, there is nothing quite as satisfying as growing, and eating, from your own yard.
If you are plating for the first time, take a gander over at our blog post from last year (https://www.eastendmkt.com/tag/compost/), and that will help you out from what type of compost to where to get your seeds. Once you have your garden all set, it’s time to get growing!
10 Veggies to Plant in Spring:
Lima, Pole, and Bush Beans: March – April
Sweet Potato: March – June
Cantaloupes: March – April
Sweet Corn: March
Eggplant: March – April
Okra: February – July
Watermelon: March – April
For herbs, it may be smart to start in a pot, and then it can be transferred to your garden once it matures. Cumin, which is perfect for your homemade curry, can be planted in Orlando in the Spring, and harvested once the leaves turn brown. Rosemary is a sun lover, and fresh or dried leaves can be used for cooking. Basil is of course an easy grow, and just like rosemary, it loves the sun, plus, it also attracts beneficial insects. For a perennial herb, try mint, which can actually be grown in shade or the full sun. So happy farming, Orlandoans, and say hello to Spring!
ORLANDO, FL – You might have heard of Kevin Spear, a local celebrity editorial writer for the Orlando Sentinel who often covers local and state-wide news regarding energy and the environment. Last Sunday on our bi-weekly Swarm ride, Kevin and his wife joined us for the journey, and decided to create a short video, photo album, and write a front-page story in the paper on Wednesday, February 17th, 2015!
Kevin introduces Fleet Farming by describing “kids, moms, hipsters, students and dads pedaling their bikes and wield borrowed tools to cultivate lettuce, kale and other organic greens in vibrant gardens of Orlando yards.”
Also quoted in the story was actress and farmlette host Andrea Baker, who said “I love the idea of zero carbon, zero pollution,” And, well, there’s more. “They do absolutely everything, and I get to sit with a cup of tea and watch,” she said, laughing in appreciation. “I get to enjoy.”
For more about the story, check out the article, video, and photo album at: http://www.orlandosentinel.com/news/os-bicycle-urban-garden-expanding-20150217-story.html