Marando Farms-Ft. Lauderdale, Florida

     Sometimes, a place surprises me.  I thought Florida was all citrus and seafood.  And it is.  But, last week, I found a hidden gem: a local organic market, Marando Farms, that specialized in ALL Florida has to offer.



     On yet another sunny Florida morning, I walked through the gates to find tables laden with tomatoes the color of fast cars from just down the road in Homestead. Emerald green basil bloomed bright next to sweet and tender hydroponic lettuces. Bushel barrels of young corn-on-the-cob lined the walkways while stoplight colored sweet peppers shone from the corner.  I filled my cloth bags with it all.

    I chose fresh-baked ciabatta and sourdough breads to compliment tangy soft cream cheese from Simon's goat farm, along with roasted granola to top his goat's milk yogurt.

     Beside me, a young boy stretched on his tiptoes to reach deep purple, almost black eggplants to fill his basket.  I followed him, as he selected a lemon yellow hand of bananas and feathery bunches of dill. I wondered what recipe he had in his head.

     A black and white chicken scurried from the wooden hen house holding fresh laid eggs to the open yard. The little shopper abandoned his basket to chase after it.


    "Mommy," he squealed.  "Look." He pointed to twelve tiny chicks, no more than a week old.

    I passed a pig pen, as well as, a rabbit cage on my way out the door, vowing to spend every Saturday morning at Marando Farms, a different side of Florida fare.


Marando Farms
1401 SW First Avenue
Ft. Lauderdale, FL
33315

954-713-6441
marandofarms@yahoo.com


Marando Farms March Market Salad

4 bunches Marando Farms hydroponic baby lettuce
1 container Simon's fresh goat cream cheese
4 red beets
4 Temple oranges
1 bunch asparagus
12 sprigs ruby red basil
4 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
1/8 teaspoon sea salt
6-10 grinds fresh peppercorns

1 loaf freshly-baked ciabatta

     Pre-heat the oven to 400.  Remove the greens from the beets (reserve and saute with garlic, olive oil and sea salt for a tasty side dish) Wrap the beets in aluminum foil and roast for 45 minutes (depending on size) until soft.  Cool.
    Peel the beets and slice in rings.
    Snap the stems of the asparagus to remove the tough root and boil in salted water for 1 minute.  Immediately plunge into ice water to retain the bright green color.
    Segment the oranges by using a sharp knife to remove the peel.  Run the knife between the flesh and skin of each segment, gently pulling just the flesh away from the skin.  Squeeze the juice from the skin into a glass for juice.
    Whisk together 3 tablespoons of juice, sherry vinegar, olive oil and sea salt.
    Divide beets, oranges and asparagus between 4 plates and drizzle half the vinaigrette over.  Toss teh rest of the vinaigrette with teh lettuce and pile on top of vegetables.
    Arrange three balls of Simon's fresh goat cream cheese around the salad and top with basil sprigs and ground pepper.
   Serve with sliced ciabatta bread as a salad or light lunch.


   Serves 4