#ThankYouMiami How-To: Sourcing Local & Organic Produce

As an environmental professional with a Master's and a seven-year career, I have a thorough understanding of the ethical, environmental and economic pros and cons of buying local produce. I am also familiar with the environmental and health benefits of choosing organic produce. And, while I am by no means a subject matter expert, I am sufficiently educated to know that sourcing local and organic produce is my ultimate goal as a consumer. That said, I am also enough of a realist to understand that I cannot always source local and/or organic produce due to a variety of reasons (cost, availability, etc).

When I was invited to visit Three Sisters Farm in the Redlands last weekend with the Miami Media Bloggers, I was super excited. I have been spending a lot of time exploring south Miami-Dade recently—remember our recent visit to Patch of Heaven Gardens?—and I love its quiet remoteness; its slower paced lifestyle; its beautiful, verdant setting. Plus, Three Sisters Farm's commitment to growing organic and sourcing to local restaurants, including the Ritz Carlton Fort Lauderdale's Burlock Coast, appeals to the local-minded environmentalist in me. (It doesn't hurt that they lured me with promises of delicious brunch.)

From the moment I received my invitation, I couldn't wait to share my experience with you. The Redlands have a lot of hidden gems like Three Sisters Farm that make Miami super awesome and—because they're out of sight, out of mind—we often forget that they're there, ripe for us to explore. Much to my surprise, when I excitedly shared a photo during our tour of the farm, I was bombarded with messages of disappointment that this blog was supporting an organization whose owner last year condemned our local culinary community.

I was extremely shocked to receive your messages. As a local blogger, I have a pretty good pulse on local news, but somehow this story evaded me until you brought it to my attention. My choice to visit the farm was independent and without knowledge of Chef Gambino's comments. I want to reiterate that this blog has always been and remains an avenue to support, not tear down Miami's people, places and businesses. I therefore do not condone his incendiary language. That said, as an environmental professional that works daily to change people's behavior toward the better, I can certainly understand the passion behind his message.

Three Sisters Farm works hard to grow produce that does not depend on the high volume of fertilizer and pesticides other Florida farms have to use to yield species (i.e., tomatoes) that our local soils and climate are not intended to grow. Doing so comes with certain challenges—for example, Three Sisters Farm is slowly migrating their crops toward tropical fruit like jackfruit and lychee that thrives here even if it is not as lucrative as other fruits. The people who work at Three Sisters Farm, like the "original third sister" Rachael Middleton, have a lot of love for the farm and are devoted to doing what is best for the health and environment of the farm and our community. From what I experienced, the fervor behind Chef Gambino's statements, while misguided and generalized, comes from a place of love for the farm's mission and a desperate desire for Miami's restaurateurs to strive for the ideal of buying not only local, but also organic.

There is a lot of good in our culinary community that I would like Chef Gambino to recognize. There is also a lot of good in Three Sisters Farm's work and their monthly Brunch and Tours that I want those of you who are disappointed by his comments to recognize. The property is beautiful—their treehouse reminded me of the Costa Rican jungle—and the people who work it are extremely passionate about what they do. Not to mention they grow quality produce without compromising the health of the land and of our bodies. Whether you're looking to do a quick pick-up of local and organic produce, you want to learn about eating local and organic, or you just need a quick getaway, a trip to Three Sisters Farm is well worth it.

#ThankYouMiami for Dinner in Paradise (A Photo Diary)

Miami life is hectic. It has its moments of peace and quiet, but they are few and far between. Peacefulness is like the 1% of the Miami state of being and, two weeks ago, I achieved this ephemeral dream.

When I was invited to spend an evening at Paradise Farms for the March 23rd Dinner in Paradise, I was excited because they have an impeccable reputation in the Miami dining scene. They cater local and fresh organic produce to some of my favorite restaurants, including Essensia at The Palms Hotel, The River Seafood and Oyster Bar, and The Federal. After my visit, I am also psyched about their ambiance. Owner Gabriele Mariewski and her staff have cultivated an incredibly peaceful sanctuary in Homestead, a true refuge for those of us who live in Miami's more common hustle and bustle.

The farm's tranquil setting has been strategically curated by Gabriele who, in collaboration with a local architect, a local artist, and a local chef, designed the layout in accordance with the principles of sacred geometry and the ancient art of feng sui. Gabriele ensures the continued integrity of Paradise Farms by kindly requesting that no meat or cigarettes be brought on-site. Escape the insanity of Miami life for a moment and join me in reliving a moment of serenity and decadence at this Miami sanctuary:

"Enjoy and Respect" are two sensible sacrifices you are asked to make before entering Paradise and part of the secret behind the property's great vibes.

The farm is only open to the public during special events like the Dinner In Paradise series, when guests are invited to socialize in the garden and to enjoy passed hors d'oeuvres prepared by the featured chefs.

Before dinner, I had the chance to enjoy a glass of Sparkling Tropical Fruit Wine from nearby Schnebly's Redland Winery while watching the sun set over the farm's signature baby greens. The baby greens, which grow around the center of the property, made an appearance in the dishes served later that evening.

Before dinner, owner Gabriele (in pink) treated us to a guided tour of the five-acre property. The highlight of the tour was hearing the story first-hand of how she successfully grew the farm from an abandoned avocado grove and has, through "decision-making by synchronicity", continued to expand the farm's operations.

One example of how she has capitalized on good fortune is the mushroom greenhouse or "lab" where she currently grows only oyster mushrooms. The greenhouse was constructed out of materials which were nearly disposed by the University of Florida, but were discovered by and ultimately donated to her during an impromptu visit to the area.

Throughout the tour, Gabriele encouraged us to pick and eat some of the 52 varieties of edible flowers that she grows around the property. We were all hesitant at first, but were much more comfortable doing so by the end. My personal favorite was the hibiscus we enjoyed early in the tour.

We were all anxious to see what dinner held for us by the time we finished the tour. I took but a few moments to enjoy the beautifully decorated gazebo before sitting down for dinner with some new friends.

The five-course dinner for the night featured Chef Julie Frans from Essensia at The Palms Hotel and Spa, Chef Michael Reidt from soon-to-open Pilgrim, and Chef Giorgio Rapicavoli from Eating House and recently opened Taperia Raca. Each course was paired with a wine from Strategic Importers at the direction of Shari Gherman, President of the American Fine Wine Competition and Gold Medal Wine Tour.

Prior to each course, we had the opportunity to observe each chef, like Chef Rapicavoli above, as they put the finishing touches on their dish. It was an absolute honor to witness renown local culinary talent work their magic first-hand.

The first dish of the night was an exquisite watermelon tartare, which was vacuum sealed with olive oil and citrus to create a texture I had never previously experienced from watermelon. This vibrant and satisfying dish from Chef Rapicavoli was finished off with a garnish of herbs and edible flowers from the farm.

The fourth and main course, which was prepared by Chef Michael Reidt, was perfectly cooked salmon with freekah, purple kohl rabi, carrots, and smoked avocado. Chef Reidt explained that the salmon, which was imported by Stavis Seafoods, is delicious because it dies swimming upstream where it is happy.

The final course was a flour-less chipotle and chocolate cake with a hint of clove prepared by the incredible women from The Palms: Chef Julie Frans and Pastry Chef Sam Frei. The cake was served with a tamarind creme anglaise, roasted strawberries with thyme, and edible flowers.

There are only two Dinner in Paradise dates left this season, which may be Gabriele's last (yes, Paradise Farms is up for sale). Do not miss your opportunity to enjoy this unique Miami experience that should be on everyone's to-do list. Claim your seat now.

Have you been lucky enough to visit Paradise Farms? What was your favorite part? Who were the chefs that prepared your Dinner In Paradise? What was your favorite moment from my visit? Leave a comment below or send me a tweet @ThankYouMiami!