Spring

The Meyer Lemon tree in bloom reminds us that spring is refreshing. It is a season where life starts; at least that is what I tell myself as I try to ignore the dusty blanket of pollen that tortures many of this balmy season. It is a time for new beginnings, thus it's the perfect season for the launch of this blog.


EcoCulinaire is a celebration of the ecology of food and living.

This is a spring of many firsts for us. It is the first spring my life partner, Chef, and I have experienced as parents. It is the first spring of our daughter's life. It is a time of fertility, and this spring we have an organic vegetable garden in full swing. It is tucked behind our restaurant, 29 South, which sits in a historic purple house 2 blocks away from the Amelia River on Amelia Island, Florida. We have 14 beds in which we grow organic fruits and veggies for both work and home, as well as six farming partners that sustainably raise ingredients for our restaurant.

Vegetable gardening is a definite first for us. Last December, I went from being "good with house plants" to the Farm/Garden Coordinator for 29 South. It has been a major life change for the entire family. Rather than reading a novel before bed, I now read about dirt and bugs. Chef flips through seed catalogs over his morning cup of coffee. Water has taken on a whole new meaning for us. Before it was for drinking, bathing, and swimming. Now it is part of a daily ritual of sprinkling, dripping, and hosing. I have social relationships with bumble bees, and worms...which I find strangely fulfilling.

A first time gardener learns quickly that warm weather planting is an entirely different animal than cold weather crops, particularly in the blazing climate of Florida. I am building an arsenal to combat the pests, weeds, and all of Mother Nature's other virulent gifts that inevitably seek to destroy our vegetables. It is going to be a heck of an exercise of trial and error, learning as we grow.

Why are we doing this? Because our family believes that food is essential to humanity both physically and culturally. It is the fuel that keeps our bodies running and a common thread that binds a society through sharing. Plus, to put it simply, we just like good old fashioned ingredients. It is the quality of food our grandparents ate growing up, when tomatoes tasted like tomatoes and beef came from healthy cows that ate grass.

But this blog isn't just about food, it is also about how one family can take small, but consequential steps to living a more sustainable life. This doesn't mean we are going to build a yurt and begin foraging for acorns! No, the economic crisis isn't that bad yet. Sustainable simply means nourishing the balance between your life and the world around you. That balance is the definition of ecology.

We know the farmer that raises the Berkshire pigs for our pork, and the farmer that collects the eggs from our chickens. Our farming partners take great care in their stewardship of their animals, which in turn produces ingredients of extraordinary quality. Chef always says "If you cook with fantastic fresh ingredients, there is very little you have to do to make a great meal."

I think there is one thing in life most humans can agree on, which is that there are few better experiences in life than a great meal. That being said, every Monday I will post a recipe that we have tried and think is fantastic. Some will be shared from cookbooks and chefs we love, and others will come from Chef's own bag of tricks. Take a moment during the week to try it out yourself and tell us what you think, and check back this Wednesday for another taste of EcoCulinaire.


Good Life Recipe #1 : Fried Green Tomatoes / Chef Scott Schwartz

This is a great recipe for late spring because green tomatoes are ripe for the picking!

Serves 6 People

3 Medium Green Tomatoes
9 Ounces of Goat Cheese
3 Ounces of Cream Cheese
1 Tablespoon of Parsley, Finely Chopped
1 Clove of Garlic, Finely Minced
1/2 Cup of All Purpose Flour
4 Eggs Beaten
3 Cups of Panko (Japanese Bread Crumbs you can find at any grocery store)
1 Tablespoon of Salt
1 Teaspoon of Black Pepper
2 Cup of Vegetable Oil

Thinly slice the tomatoes and season with the salt and pepper. Mix the goat cheese, cream cheese, parsley, and garlic in a mixing bowl. Sandwich 1 tablespoon of the cheese mixture in between two slices of tomato. Take the sandwiches and dredge with flour, then dip in the beaten egg, and then coat with bread crumbs. Place in refrigerator for 1 hour.

Heat vegetable oil in a saute pan over medium heat until temperature reaches 350 or until a small piece of breading immediately bubbles when placed in the pan. Fry until golden brown (about 2 min per side). Remove from oil and drain on paper towel.

We like to serve these at 29 South with red pepper jam, and a drizzle of herb coulis and balsamic vinegar reduction. At home just pick your favorite relish, chutney, or condiment. Enjoy!