Farm Fort Lauderdale School

Home » 2015 » November

Monthly Archives: November 2015

A Wonderful Sage-Roasted Turkey Breast

Even though Thanksgiving is over, you can still cook wonderful and beautiful turkeys.  Below is a great recipe for turkey breast, perfect for any occasion.

Total Time: about 2 1/2 hours

Active Time: 10 minutes

Servings: 8

Ingredients

  • 6 lb Publix Turkey Breast, thawed
  • 1 teaspoon salt
  • 1 teaspoon rubbed sage
  • Zest of 1 lemon (1 teaspoon)
  • 2 tablespoons LouAna Canola Oil

Steps

  1. Preheat oven to 325 degrees Farenheit.  Place turkey in roasting pan.
  2. Combine remaining ingredients and rub miture over turkey.  Bake 1 1/2 – 2 hours or until turkey i 165 degrees Farenheit.  Use a meat thermometer to accurately ensure doneness.
  3. Let turkey stand 10 minutes before slicing.  Serve.

This wonderful recipe has been brought to you by, Michael Madfis is an experienced agricultural farmer.  With the success of his two farms, Fort Lauderdale Vegetables and Flagler Village, Mr. Madfis has been able to provide the community of Fort Lauderdale with fresh produce since 2009.  To learn more, contact him at farmfortlauderdaleschool.com or via email at farmfortlauderdalespringbreak@gmail.com.

Happy Thanksgiving from Farm Fort Lauderdale

Happy Thanksgiving Fort Lauderdale

Here at Farm Fort Lauderdale we wish you all a Happy Thanksgiving.

Community Building Through De-Centralized Farming

urban farmingDe-centralized farming is an environmentally and economically sustainable urban farming system that creates a network of secure healthy food sources of naturally grown vegetables, fruits, and eggs, while providing local jobs and vocational training in the sustainable agricultural industry.

Varieties of local crops are grown in sequence to be harvested each week for the community being served.  Food is available to be picked up by the consumer at designated hubs or at the garden. Therefore the farmer has no transportation or refrigeration needed for distribution.

The farm scale is small so it is easy to manage in an all-natural method of irrigation, fertilization, and pest control, no fossil fuels are needed.  The local community served can volunteer and learn how to farm. The farmer will hold seminars on how to grow, handle and cook the food.

(more…)

Vegetable of the Week Recipe: Sweet Potato Wedges with No Honey Mustard Sauce

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Serving Size: 4

Ingredients:

  • 3 large, sweet potatoes, sliced into thick wedges (skin on)
  • 2 Tbsp avocado or melted coconut oil (any neutral oil with a high smoke point)
  • 1/2 tsp sea salt + pinch black pepper

No Honey Mustard Sauce

  • 2 tbsp creamy salted cashew butter (or sub tahini, although I much preferred the cashew butter for a more neutral flavor)
  • 1 Tbsp spicy mustard
  • 2 Tbsp maple syrup (or sub agave or honey if not vegan)
  • pinch each salt and pepper
  • 1-2 Tbsp unsweetened original almond milk

Steps:

  1. Preheat oven to 400 degrees and grease a baking sheet.
  2. Toss sweet potatoes in oil until all sides are well coated. Season with salt and pepper and toss once more, then arrange in a single layer on the baking sheet (if crowded, use two baking sheets).
  3. Bake for a total of 25 minutes, or until golden brown and tender, flipping once at the halfway point to ensure even cooking.
  4. While baking, prepare dipping sauce by whisking together cashew butter, mustard, maple syrup, salt and pepper. Thin with almond milk (or water) until pourable.
  5. Serve sweet potato wedges with no honey mustard dipping sauce! Best when fresh, though leftovers keep in the fridge, covered, for up to a few days. Reheat in the oven.

Source: Minimalist Baker

This wonderful recipe has been brought to you by, Michael Madfis is an experienced agricultural farmer.  With the success of his two farms, Fort Lauderdale Vegetables and Flagler Village, Mr. Madfis has been able to provide the community of Fort Lauderdale with fresh produce since 2009.  To learn more, contact him at farmfortlauderdaleschool.com or via email at farmfortlauderdalespringbreak@gmail.com.

How to Make Your Own Organic Tomato Leaf Spray

hm

Tomato plants, as members of the nightshade family, contain toxic compounds called alkaloids in their leaves. When the leaves of tomato plants are chopped, they release their alkaloids. When the alkaloids are suspended and diluted with water, they make an easy to use spray that is toxic to aphids, but still safe around plants and humans.

What You’ll Need:

  • One to two cups of tomato leaves
  • Two cups of water
  • A strainer or cheesecloth
  • Spray bottle

(more…)

5 Steps to Growing Tomatoes in a Micro Farm

Urban farm tomatoA micro farm is perfect for urban settings, as the size and minimal maintenance fit perfect within the culture of that community.  Tomatoes, a garden and farm staple, is a great vegetable to start off with, as the growing process is relatively simple and there are many recipes you can make with tomatoes, thus making it a convenient item to grow as well.  Fort Lauderdale Vegetables, is an urban micro farm known for providing fresh, healthy vegetables, fruits, and eggs to the Fort Lauderdale and Broward Community.  Below are a few tips to grow fresh, healthy tomatoes.

Tip #1: Location, Location, Location: It is well known that a nice sunny area is ideal for growing all vegetables, so choosing an area that allows the vegetables to be fully exposed to the sun and big enough for extra planting (usually done about three works from the first week of the original planting).  Additionally it’s best to allow 24 inches between each plant and to make sure the rows are at least three feet apart, this helps greatly with air circulation.  Moreover, ensure that the soil is tested, as tomatoes thrive best in a mid-range soil pH of around 7.  There are many easy to use soil sampling kits and they are available at the local cooperative extension office.

(more…)