A City Dwelling Farmer’s Market
Posted By Greg on April 23, 2008
We have fallen in love with Sweetwater Farm.
To me, there is no better way to spend a Sunday afternoon than strolling through the gardens, looking at all of the fresh produce and imagining what it will become on my dinner plate.
What makes Sweetwater Farm so unique, is that it is literally right in the middle of Tampa’s Urban sprawl. It’s not outside city limits, it’s smack dab in the middle. You would never know that tucked just off Hillsborough Ave and the Veterans Expressway sits this little piece of organic heaven, complete with a small creek and bridge.
For those Sherpa Subscribers who reside outside of the Tampa Bay area, Mal’s recipe for Kale and Walnut Pest (below) screams easy Summer days, bicycle rides through the Centurian Oak forests, and lemonade on the front porch. Welcome to Tampa.
Pair with whatever pasta or protein you desire. It’s very versatille and very delicious.
Many thanks to our friend, Amy Pezzicara for all of the beautiful photography.
Originally published in The Tampa Tribune/ Flavor April 23, 2008
Go To The Next Pesto Festo, Hit The Green Mother Lode
“A few weeks ago, our friend Amy Pezzicara (an amazing wedding and portrait photographer for R. Joseph Photographics, who also dabbles in food photography or food porn as the kids are calling it these days) emailed to say she and her husband, Paul, were going for their bi-weekly produce pick up at Sweetwater Organic Community Farm. She invited us to tag along and get to know the Farm.
To entice us just a bit more (like she had to), she sent along snap shots of her most recent visit. Plump, vibrantly orange, carrots resembling the male party, deep purple cabbage heads, and the raw, chemical free soil from Mother Earth’s mons, still clinging to the perfect curly endive captured a vegetable oasis.
We had heard of Sweetwater and had made several attempts to go, only to find them closed, every time. This would not be due to Sweetwater’s lack of efficiency; it would be due to the fact that the Sherpas make great guides who can’t read posted hours. They even have a website that details the hours of operation. You’d think we could have gotten the notice.
Of course, we happily accepted Amy’s invitation.
She did have one criterion. We had to share recipes for the produce found on that days harvest.
She was finding that she and Paul were drowning in glorious locally grown, organic produce. From beets to Kale, she just didn’t know how many more salads she could make.
We met at the little farm just off Hillsborough Ave, west of The Veteran’s Expressway, at noon. A short walk across a picturesque bridge lands you at the farm entrance. From there, you pass just one of the many gardens filled with every type of vegetable one could imagine. Some young sproutlings and some ripe and ready.
On this day, organic vendors set up shop, selling everything from goat’s milk and duck eggs to made-to-order Sweetwater Farm-grown veggie burgers.
Farm members drop their rotted veggies into the compost bins (optional and open to the public and very cool), sign in, and collect the week’s harvest (the harvest changes every week), while non-members perused the public market for the perfect tomato.
All told, Amy and Paul collected over 10 different kinds of veggies. Their bags were stuffed with the most beautiful herbs, kale, carrots, broccoli, cabbage, and at least four different variations of lettuce along with a few other vegetable gods, we’ve seen in Florida. All organically grown right here in Tampa.
On our way out, we saw a Chalk Board list of the different festivals and classes held at the farm. Everything from Outdoors Yoga to ‘Compost how-to’ classes can be enjoyed by members and non-members, but wait, what’s that?
Could it be?
Yes! Sweetwater puts on a festival all about the green Mother sauce every year as a closing harvest ceremony. This year it will be held on Saturday, May 10th and is open to the public. Lots of pesto, lots of wine, and lots of fun have been promised. Tickets can be purchased at the farm, adults: $17 in advance. Children welcome.
We are sooooo there.”
Kale and Walnut Pesto
3 bunches kale, stems and ribs removed
¼ cup walnuts, slightly toasted
1 juice of lemon
4 each garlic cloves
¼ cup fresh basil leaves
½ cup extra virgin olive oil
¼ cup parmesan cheese
dash salt and freshly ground pepper
Combine all ingredients in a food processor and pulse until smooth. Yes, it’s that easy. If it looks a little thick, slowly add a little more oil.
Toss with cooked pasta, slather on fish and bake, toss with seared scallops, or roasted chicken breasts and savor the flavor.
Stumble it!
kale pesto - sounds really wonderful
i’m gonna give it a whirl - pun not intended but it made me smile after i typed it
I love it with pasta. Easy and comforting.
I love kale, and it in a pesto is quite new and exciting!
That photo of the woman with carrots is lovely.
Isn’t that a great picture? Amy did such a wonderful job. The woman is a farm volunteer. She had literally just washed those carrots.
The pictures look as lovely as the Market feels. Fresh, seasonal deliciousness. Good feature!
I have been to the Sweetwater Market and really liked it. For us it is quite a drive but I would like to be able to get there more often. Are they open year round? I’ll check their site. Down here we have Worden Farms which is just beautiful!
Judy: They do close down for the summer months. I believe they re-open at the end of Aug. Worden Farm does look beautiful. We’ll have to make the trip down to Punta Gorda for a visit!