Guide - 519

Born in Treviso, chef and co-owner Angelo Masarin helped his grandfather make wine and salumi and picked mushrooms and wild asparagus with his grandmother in Italy. The experiences shaped his dishes at this trattoria. Salumi is available to eat in or take away.

This small seafood restaurant from Giorgia Calabrese from Naples and her husband Matteo Paderni from Florence focuses on fresh fish and shellfish – scampi from Mazara dela Vallo, Mediterranean cod, sea bass, clams and octopus. It’s a friendly family business.

Before Sunset Harbour became a hot dining destination, Sardinia was serving authentic dishes from chef and co-owner Pietro Vardeu’s native Sardinia, including fregoletta, Sardinian couscous with baby clams and saffron broth and pane carasau, the traditional crispy flatbread; and malloreddos (little Sardinian gnocchi) with sausages, peas and saffron.

Pizza, Italian • $$ • 305.361.5701

The food: Bean & Rose Coffee, The Chop Shoppe, The Empanada Bodega, Fuoco Roman Pizza, Hot Lime Craft Tacos and Ceviche, Kasai + Koori Asian Deserts, Needa’ Pita, Nellie’s Country Kitchen, OSOM Crepes, Sushi OG,  Poke OG, and Senbazuru Ramen, plus the brewery and distillery.
The scene: Indoor and outdoor seating plus live music in this 24,000-sq-ft property. When pandemic restrictions ease up, look for events, cooking classes and other activities.
What else? Open Wed-Thu 4pm-10:30pm, Fri 11am-11:30pm, Sat 10am-11:30pm, Sun 10am-8:30pm. Valet parking available. Bike racks available.

Part of the Graspa Group, these trattorias serve a variety of flat-crust pizzas in mostly traditional flavor combos (amatriciana, capricciosa, regina), plus pasta at affordable prices. They also cater via a three-wheeled Ape Piaggio imported from Italy fitted with an oven that can pop out five pies at a time. Locations in Midtown, downtown Miami, Lincoln Road, South Miami

When Franco Stanzione was 23, he opened his first restaurant, Stanzione 87, in 2013. Equipped with a Stefano Ferrara oven from Naples, he introduced Neapolitan pizzas to the Brickell neighborhood in the midst of the massive construction site that is today Brickell City Centre. They survived and remain a friendly neighborhood pizzeria. The newest project, headed by his wife, Ashley: Ash Pizza Parlor at The Citadel Food Hall, bringing wood-fired pizzas and fun, if not-so-traditional, toppings. 

The food: Lots of choices, and most are local vendors: The BITE Bar for cocktails: Taco Vibez featuring birria tacos; Deli Shack, from the owner of The Onion Roll; Moop Gelato, with flavors including locally sourced tropical fruits; Captain Lobstar, serving Maine lobster rolls; Beef Boyz for burgers; Mama Mia Pasta & More, Abuelita’s Cuban Bistro, Ceviche Time and Papa’s Pizzeria.

The scene: Casual and friendly vibe. Open from 11am-9pm.

What else? Bottomless Brunch every Sunday 10am-3pm, Happy Hour Mon.-Fri., Ladies Night every Wed.  

The food: The Bar at The Yard, Barbakoa by Finca, Piadina 305/Salumeria, Juan Valdez coffee and pastries, Pokekai, Santo Dulce sweets, Un Pollo Venezuelan rotisserie chicken and comfort food, Yip dumplings and stir-fry.
The scene: The Backyard is their outdoor entertainment and culinary space, with a stage for live music and performances.
What else? Open Sun.-Thurs. noon-10pm and Fri.-Sat. noon-midnight. Barbakoa and The Backyard are closed on Mondays. Parking in lots and on the street.

Modern home cooking by award-winning chef Timon Balloo in downtown Fort Lauderdale in the Victoria Park neighborhood. Drawing on his own Chinese, Indian, Trinidadian heritage, Balloo creates dishes like tuna crispy rice, lamb meatballs with polenta, Thai-style charred cabbage salad, jerk grilled chicken thighs, slow-braised duck orecchiette, Korean short rub “galbi ssam.”

Italian entrepreneurs, restaurateurs and friends, Tommaso Morelato and Stefano Cavinato opened their first fine-dining restaurant, in 2012. Look for specialties like finocchiona sausage (white sausage with fennel pollen and pecorino), and pici senesi – hand-rolled pasta with duck leg ragu.

Chef Giancarlo “Wendy” Cacciatori, who learned to make pastas from his nonna, opened Via Emilia 9 in South Beach in 2014 with his wife, Valentina Imbrenda, and launched Nonna Beppa in Tribeca last year in honor of his late grandmother. Favorites are tortellini in brodo, homemade flatbreads. 

From owners chef Wendy Cacciatori and Valentina Imbrenda, this 2,000-square-foot indoor and outdoor eatery features signature pasta dishes, fresh carved prosciutto di Parma and Parmigiano-Reggiano, an open kitchen, expanded market offering homemade and imported Italian goods, a butcher area where guests can choose their preferred cut of meat, and pasta-making station.

From Piedmont, twin chefs Fabrizio and Nicola Carro are behind this casual restaurant with a bar, patio and intimate dining area, serving classic pasta dishes and regional specialties. A daily happy hour (4-8pm) features snacks like crispy polenta and whipped ricotta. 

When chef Danny Serfer of Mignonette and partner Ryan Roman decided to open a sub shop, naming it was easy: “We wanted to create another place named after a hard-to-spell sauce.” The concept was uncomplicated, serving classic subs and Italian specialty sandwiches in the historic Alfred I. duPont Building in the heart of downtown Miami, a fancy-ish venue with polished marble floors and outdoor seating overlooking the 93-year-old Olympia Theater across Flagler.

A lot of thought is behind their menu and execution, and like pros, they make it look easy. You could order house-made roast beef on a 12-inch hoagie, pimento cheese on white bread, even a vegan chickpea sub crunchy with pickled carrots and red onion and fragrant with cumin. Their signature sub, the Vinaigrette, is piled with the best Italian charcuterie – prosciutto, mortadella, Calabrian salami, soppressata – plus truffled pecorino, lettuce, mayo and a judicious sprinkling of their house vinaigrette, tangy with Pecorino romano cheese and red wine vinegar, plus Calabrian chiles for a slow burn. Their crusty sesame roll is sturdy enough to stand up to the fillings, but soft inside to cuddle the salty, spicy meats in a most satisfying fashion.  

From another set of twin brothers who also started Ristorante Fratelli Milano in downtown Miami, this new space features classics like maltagliati pasta with braised brisket, tomato and Parmigiano and pasta frutti di mare and some decidedly non-Italian dishes, like avocado toast.

This steak sandwich is a pretty basic deal in any Cuban restaurant. For five bucks or so, you’ll get thinly sliced beef and onions, enough fried shoestring potatoes (papitas) to spill out the sides, maybe ketchup or mayo, all between soft Cuban bread. It gets a quick press to flatten, heat and crisp. For another 50 cents they’ll add lettuce and tomato. You can order it a caballo, with a fried egg riding on top.

Or you could fancify your pan con bistec, as Sanguich does. The gold-leaf lettering and stylish Spanish tiles are the tipoff that this is more than your lunch-counter sandwich. On housemade Cuban bread, slow-cooked, thinly sliced top round steak is layered with mojo rojo, made with red bell peppers, tomato, red onion and jalapeño for a little heat. The whole shebang is covered with squiggles of fried potatoes. There’s fontina cheese in there, too. At 11 bucks, it’s more than you’d pay at most of the other places on Calle Ocho, but that’s the price for taking a good idea and making it better. 

At the coffee lounge of this Wynwood retailer, their CBD-infused cold brew ($7.50) uses infused hemp extract in their specialty roasted coffee, promoting relaxation and takes away the anxiety that caffeine can cause. A 10-oz bag of their coffee, from La Guamera Farm, is $30. It’s not recommended for women who are pregnant or breastfeeding.

Café, American, Gluten Free Options • $$ • 305.361.3496

Cafe, snack bar • $ • 786.420.2666

Argentinean, Empanadas • 305.699.0663

Find sapodilla: They’re in markets from November to August. At the Pinecrest Gardens farmers market on Sundays, LNB Groves serves a popular “Sapodelicious” smoothie made with sapodilla.

Semillas sells plants and produce online and opens the farm up periodically for a U-pick. Visitors can pay for time to harvest tomatoes, Tokyo bekana, daikon radishes, green beans, spicy arugula and mizuna, lettuce, and lots of flowers. Only available by appointment.

FRUITS ONLY
Ten-acre family farm operated by Wimal and Elita Suaris grows a wide variety of tropical fruits.
FRUITS: Antidesma, avocado, atemoya, banana, bilimbi, caimito, canistel, coconut, dragonfruit, guava, jabticaba, jackfruit, jujube, longan, loquat, lychee, macadamia nut, mammee apple, miracle fruit, mango, mamey sapote, passionfruit, rollinia, sapodilla, soursop, starfruit, sugar apple, tamarind, white sapote, black sapote, velvet apple and more.
WHERE TO BUY: On their farm or order online. Farm tours also available by appointment
SHIPPING: Yes. 
MORE INFO: FInd out more on their Instagram pages.

Tiny Farm at a Glance

Farmer: Roberto Grossman
Where they’re located: Homestead
Website:  Tiny Farm Miami, Instagram: @_tinyfarm_
What they grow: Over 30 varieties of soil grown vegetables using regenerative practices
Where they sell: Legion Park Farners Market seasonally, local restaurants and direct to consumer
CSA: Yes, they offer a custom option where members get to order exactly what they want every week and a smaller option called Salad Box

_________________________________________________________

First-generation farmer Roberto Grossman grew up in Bogota, Colombia, and moved to Miami in 2005 after spending six years in college and film school in Sydney, Australia. He worked in media and communications until he decided to start farming. The key turning point when he knew he wanted to grow his own food was after he read Michael Pollan’s The Omnivore’s Dilemma. Today, you can meet him and buy his produce at the Saturday Legion Park farmers market. UPDATE: Grossman has expanded his farm in 2023 with additional acreage in far South Dade.

DESCRIBE YOUR FARM: Tiny Farm started as a backyard garden back in 2016 in the Redland agricultural area and today I like to describe it as an ecological, no-till market garden. We are now on our fifth season farming and Tiny Farm is indeed still tiny in the big scheme of things. We farm in less than an acre, but we are highly productive. We farm without tractors or any large machinery in as much of a natural way as we can. We don’t use synthetic pesticides or herbicides and our main focus is to build soil that is full of organic matter and microbiology. We grow diverse herbs, fruit and vegetables.

WHAT’S YOUR BIGGEST CHALLENGE? In hindsight, it was to start the farm without adequate funding. A lot of the time people go into farming with skeleton crews and infrastructure. I certainly did. This is a perfect recipe for either failing or becoming a slave to the farm. That being said, it is also a big opportunity to learn about lean farming and I’m grateful that I’m slowly finding a way to make Tiny Farm a successful business. Farming, just like any other business, needs to be profitable to be sustainable. Sustainability is not only about the environment, it is also about finances and wellbeing. I do not recommend anyone to start a farm without the proper investment. If it weren’t for my stubborn nature and the huge unconditional support from all our customers, I would have closed this farm a long time ago!

WHAT’S GROWING ON YOUR FARM? I’m proud of every crop we grow. We experiment with lots of things and always learn something new from each crop. For example, the sesame crop that we grew this past summer – it was a very interesting exercise and even though growing sesame on a small scale is not financially sound, I learned that the plant is an excellent cover crop during our harsh, hot summers. I really enjoy observing the process of nature and learning from it. Observation is perhaps the most important tool in a farmer’s tool kit. Our hot and humid summers are the perfect environment for building soil and, opposed to common knowledge, a productive season. This past summer, we produced a lot of crops and to my surprise with great results. Some of the crops we consistently harvested through the summer were eggplant, okra, peppers, baby greens, spring onions and a few other crops. So being able to farm through the summer opens possibilities to make a farm business sustainable here in South Florida.

TELL US ABOUT SOUTH FLORIDA’S FARMING COMMUNITY:  I’m really not very involved with the South Florida farming community for two reasons. The first one is that the farming community is incredibly small and the second one is that I don’t have any time. Seriously, that all goes back to the point about starting a farm without proper investment. But I think there are some really great farms starting to pop up all over South Florida and I’m very excited to see how the community will grow and hopefully, as Tiny Farm becomes more sustainable, be able to start meeting all the wonderful folks that are deciding to go into farming.

WHAT’S NEXT? As we enter our fifth season, we are now focusing a lot of our energy into building good, solid relationships with some of Miami’s best chefs and restaurants. I love working with chefs and seeing the treatment they give to our produce. All the chefs that we work with have been to the farm and know exactly what we do, how we do it and why we do it. That connection with the food, I think, is the most important thing that can happen in a kitchen. Chefs are looking for great quality, flavor and consistency. We work extremely hard to make sure we can provide all of these. We also treat our market stand at Legion Park Farmers Market and our now-very-small CSA the same way. I want people to be transported to a happy place every time they taste our produce.

TINY FARM
tinyfarmmiami.com
IG: _tinyfarm_

Tree Amigos Growers/Garden of Abundance at a Glance

Their farm sells plant and tree seedlings, soil and growing supplies
Farmers: Santiago, Jason and Ricky
Where they’re located: Davie
Website: Tree Amigos Growers, Instagram @treeamigosgrowers, Facebook @treeamigosgrowers, The Garden of Abundance
What they grow: Tree Amigos – Organically grown: Vegetables, flowers, medicinals for home gardeners. Garden of Abundance – field vegetables, including : kale, tomato, sorrel, spring mix, lettuce, radishes, beets, carrots, peppers and more.
Where they sell: Tree Amigos Growers Greenhouse, Natural Chai Farm
CSA: Garden of Abundance CSA

V&B at a Glance

Farmers: Tommy Vick, Pam Vick
Where they’re located: Redland
Website: V&B Farms
What they grow: Tomatoes, bok choy, strawberries, zucchini and yellow squash, tomatillos (winter). Mangos, avocados, lychee, longans, dragonfruit, guava (summer).
Where they sell: Pinecrest Gardens farmers market; wholesale and to restaurants
CSA: No

A multi-generational family farm in the Redland, V and B has been around for decades. Tommy Vick always knew he would follow in the family footsteps. His great-great grandfather moved his farming operation from Ohio and homesteaded in Goulds in 1918. The family’s primary crop at that time was potatoes. Tommy’s father, Fred Vick, helped him plant his own garden when he was 3. By age 7, Tommy was driving the tractors, helping to disc and cultivate the fields. It didn’t take long for him to buy his own planter and start his own row crop at age 13. Today, Tommy’s grandfather, Willis Vick, and his father visit him in the same fields they once farmed.

What they believe in: Pam Vick’s son Tommy wants to grow like great-grandpa did, she says. "He wants his daughters to be able to walk through the field and pick anything up and put it in their mouth. I started helping Tommy six to seven years ago here at the market. So whatever we harvest during the week, that’s what I bring to the market every Sunday. Having done the market here, I think that people who come to this kind of market are aware of buying local and buying from local farms, especially those that are pesticide-free. Most other people just go to the grocery store and buy whatever they see. They don’t even realize a lot of this is grown in their own backyard. Try to buy local first. Buy Florida next. And then buy USA."

Where to find them: Every Sunday at Pinecrest Gardens farmers market and at other farm events seasonally.

 “In the United States, we don’t have a lot of seaweed products,” says Dr. John Stieglitz, research assistant professor at the University of Miami’s Rosenstiel School of Marine, Atmospheric and Earth Science.

Stieglitz is looking into ways seaweed can be farmed in the tropics. Kelp is grown by farmers in Alaska, the Pacific Northwest and Alaska and some U.S. farms are growing sea vegetables, such as Heron Farms in Charleston, South Carolina. They raise sea beans, also known as samphire, succulent marsh dwellers with the same nutritional value as beets and spinach and a rich – and vegan – source of omega 3, vitamin A, fiber and other nutrients. Green caviar or sea grape, Caulerpa lentillifera, is another edible species. Rich in minerals and vitamins, it’s eaten raw as a snack and used in skin treatments.

In addition to food, seaweed is used in biofuel production. Extracts are used in making beer, cosmetics, and pharmaceuticals. Packaging is made from agar extracted from seaweed, says Stieglitz. “You can do seaweed aquaculture in ocean- or land-based tanks.”

“There are a lot of different species we’re trying to figure out the best uses for.” He says researchers are working to identify which native species might work for possible commercial use, considering attributes like soaking up nutrients the best, yielding valuable extracts like agar, and having the highest market value. While it’s hard to gain consumer acceptance of new products, seaweed aquaculture may catch on as interest in locally farmed products grows, he says.

This Florida crustacean may not have claws like its Maine counterpart, but its sweet, low-fat meat found in the tails is popular on grills during the summer. Most of the state’s commercial harvest comes from Broward, Miami-Dade and Monroe counties. During the two-day mini-season, the last Wed. and Thurs. of July, lobster hunters get their chance to catch them before the regular lobster season begins, Aug. 6-Mar. 31.

One of South Florida’s menu favorites, stone crabs live in both Atlantic and Gulf waters. Their ability to regenerate their huge claws makes this seafood especially sustainable; fishermen remove one or both claws and return the live crab to the water so it can grow its lost limbs again. Crab claws are cooked in boiling water immediately after harvest, then sold fresh or frozen. Stone crab season in Oct. 15 through mid-May.

In Pine Island, Sun Shrimp farmers grow Pacific White or Ecuadorean Whites (Penaeus vannamei) without preservatives, and ship them fresh immediately after harvest. They start with breeder shrimp that produce strong, large shrimp. Hatched shrimp grow in larvae culture tanks for three weeks, and then head to grow-out tanks. When they’re ready for harvest, shrimp are washed, graded and packed for delivery to clients, including restaurants like Michael’s Genuine.

Sol City Farm at a Glance

Farmers: Mat Santos and Andres Arce
Where they’re located: Doral
Website: SolCityFarm.com Instagram: @solcityfarm
What they raise: Chicken, eggs, beef and pork.
Where they sell: Via their website

How they started: While studying at FIU, I came across a USDA-funded program called VeSFo (Veterans and Small Farmers Outreach Program), which was geared towards transitioning military veterans into farming. I was intrigued and began interning at several organic vegetable farms. In 2016, I was finally able to lease land and begin my farming venture. I realized that South Florida lacked in humane, ethical and clean animal husbandry. I studied Regenerative Agriculture pioneers such as Joel Salatin of Polyface Farms and Will Harris of White Oaks Pastures. Joel realized that with the proper management of animals, you could actually build soil, add fertility and create a carbon sink.

Their philosophy: We believe in treating our land and animals with respect and we uphold ourselves to a high standard of ethics and quality. The work we put into this farm is an overflow of the passion that we have for clean food, a better environment, and healthier families.

What they raise: Chicken, eggs, beef and pork. We raise a breed called Florida Cracker cattle. These cattle are descendants of the first Andalusian cattle that were brought to Florida by Ponce de Leon. We also have a partnership for raw milk and cheeses.

About grass-fed beef and pasture-raised chickens: We rotationally graze our cattle using portable electric fencing and make sure they do not return to the same ground for at least 60 days, allowing the land to rest, recover and grow back even stronger. We never spray our pasture and don’t give our cattle antibiotics/hormones. Our grass-fed and finished heritage (criollo) beef has a clean beefy taste with no odors or aftertaste. Florida Cracker beef is naturally leaner than the commercial type Angus and Wagyu, but they make up for it in taste. Our chickens are truly pasture raised. Every chicken coop is mobile and on wheels. We move our chickens to the fresh pasture daily.

How to buy beef shares: We sell beef in 1/8th shares. After we process an animal, we divide all the cuts into eight separate shares. A share of our heritage breed grass-fed beef is typically about 25 lbs. of assorted cuts such as steaks, roasts and ground beef. We weigh each share individually and charge a flat $/lb for each share. We currently have a pickup stand at our farm that is accessible 24/7. When you purchase online, you can choose a pickup option and we will send you a one-time code to pick up when you’d like.

About their farm tours: We do private family farm tours in which families can hold the hens and even gather their own dozen eggs fresh from the coop to take home. We show them what a typical day of farm chores looks like and teach them where our food comes from.

CSA Info

Farm location: Doral
Season start and end dates: Year-round
Offerings: You can buy beef shares, grass-fed local whole cow share, local honey and Redland pork.
Dropoff points: Front gate of the farm
SNAP/EBT? No.
When to sign up:  Anytime
Where to sign up: www.solcityfarm.com/shop
Contact information: Beef Manager: Mat (786) 369-9286; Chicken Manager: Guillermo (305) 303-6245; Milk Manager: Tamy (573) 465-1354

Serendib Farms at a Glance

Farmers: Wimal & Elita Suaris
Where they’re located: Redland
Website: Serendib Fruits
What they grow: Exotic varieties of mangos, avocados, jackfruit, sugar apple, custard apple, passion fruit and other tropicals
Where they sell: Their fruitstand
CSA: No

Formerly known as Margarita's Fruits and Vegetables, Sunshine Organic Farms is a 10-acre farm on Krome Avenue in the Redland. Their farm stand sells produce from our farm and others nearby, along with homemade batidos (milkshakes), tamales and other foods.

Townsend Family Organic Farms at a Glance

Farmers: Justin and Marjorie Townsend
Where they’re located: Key West
Website:  Townsend Family Organic Farms
What they grow: Greens, herbs and produce in vertical hydroponic systems
Where they sell: Mellow Cafe, Data & Thyme

When Justin and Marjorie Townsend moved to Key West from San Diego in 2016, they realized there was little local produce in the Florida Keys. With its rocky soil, scarce fresh water, and little space for farming, the Keys relies on fruits and veggies trucked in via the Overseas Highway from Florida City and points north. For their organic farm, the Townsends set up tower gardens – vertical hydroponic systems – and wicking beds, a type of raised-bed boxes, at Mellow Cafe in Key West and Baby’s Coffee on Saddlebunch Key.  

Their philosophy  Growing organic produce that’s affordable using farming practices that are environmentally friendly and sustainable.

What they grow  About 50 kinds of produce overall. During the summer months, it’s okra, mustards, purple bok choi, collards, Seminole squash, Chinese celery and four types of heat-tolerant lettuces.

What else  Their farm has put into place sustainable programs, including a rainwater collection system at the Mellow Cafe farm and Composting for the Keys, their community curbside compost system to reduce waste and improve soil quality.  

More info Farmstands are set up every Wednesday from 5-7pm and Thursday from 10am-1pm at Mellow Cafe, and Saturday 10am-1pm at Baby’s Coffee. Find their produce at Date & Thyme in Key West. 

Urban Farming Institute at a Glance

Farmers: Stacy Brown, Liz Dutra
Where they’re located: Oakland Park
Website:  Urban Farming Institute, @ufiorg
What they grow: Hydroponically grown leafy greens, lettuce, kale, Swiss chard, collards, nasturtium, pansies. Other local seasonal produce from our community gardeners like eggplant, beans, peppers
Where they sell:  At their in-house market; local honey and eggs year round and other seasonal items available, local restaurants
CSA: Yes, Farm Share

The food: Food vendors include Ash Pizza and Trattoria Dal Plin, Pubbelly Sushi InRamen and Poke MIA, Doce Provisions, Shahs of Kabob and BFF Burgers, Franks, Fries.

The scene: A gathering place and watering hole, a 30-seat bar, four mixology stations and cocktails from award-winning mixologists from Bar Lab.

What else? Open Sun.-Wed 7am-10pm, Thur. 7am-11pm, Fri.-Sat. 7am-midnight.

CSA Info

Farm locations: South Florida
Pickup and delivery: Every Friday from 11am-7pm.
Curbside pickup from 275 Alhambra Circle, Coral Gables
SNAP/EBT: No
CSA season: Subscription signup starts in August. You can also make one-time purchases.
When to sign up: August
Sign up here: Sourcemarket.miami
Contact information: Source Market Miami

CSA Info

Farm locations: Miami Gardens and Indiantown
Dropoff points: Saturdays 10am-noon at Schenley Park, 2750 SW 57 Ave.
Delivery: No
SNAP/EBT: Yes
CSA season: Fall season share (Nov.-Jan.) is 12 weeks, spring season share (Feb.-April) is 12 weeks, full season share is 24 weeks. 
When to sign up: Now
Sign up here: St. Simons Farm
Contact information: csa@saintsimonsfarm.com

CSA Info

Farm location: South Miami-Dade
How it works: Prepay for 20 weeks of deliveries and they’ll send you a box of fresh produce each week during the growing season Nov.-April. Your $1,000 payment becomes a credit that you can use each week and they’ll deduct the amount ordered until you use up all the credit. If you use all your credit before the 20 weeks are over, you can keep ordering and pay for your order as you go.
Dropoff/delivery: Participants can sign up for delivery to their homes for an additional $360 for the 20 weeks ($18 per delivery) or pick up at the Legion Park Farmers Market or at Mamey restaurant in Coral Gables on Saturday mornings.
SNAP/EBT: No
CSA season: Nov.-April
When to sign up: Now (they do sell out)
Sign up here: Tiny Farm Miami
Contact information: Tiny Farm Miami

CSA Info

Farm location: Urban Farming Institute, Oakland Park 
Offerings: Receive a biweekly CSA bag filled with hand-selected, locally grown produce, picked at the peak of their harvest. They partner with other small and local farmers and growers to help meet the needs of their subscribers.
Dropoff points: Pickup on Saturdays 12pm-2pm
SNAP/EBT:  No
CSA season: Nov-April
When to sign up: Nov.
Sign up here: Urban Farming Institute
Contact information: Urban Farming Institute

The food: The latest offerings include The Blakery cookies, La Santa Taqueria, Pho Sho, Dale Street Food, Gutenburg,  Kae Sushi, Chick’n Jones, Plants N Bowls and Baklava Bakery. There's a massive video sxreen to watch live-streaming sports.

The scene: There are bars with Happy Hour specials and events like salsa lessons.

What else? Hours are Fri.-Sat 11am-11pm and Sun., Wed., Thur. 11am-10pm. Convenient parking in the same building –.$6 off parking with validation. You can do delivery/takeout. 

The food: An intriguing combination of first-class artisans, including Meet n-Cheese authentic Italian charcuterie and panini; Borti Pastabar; Vice City Bean coffee; Ash Pizza, Neapolitan with fun twists; USBS (US Burger Service); Manjay; the Shores seafood; Frice Cream and more.
The scene: Food hall with a retail vintage component plus a rooftop bar in the emerging Little River/Little Haiti neighborhood. There's a handsome long bar too. Oh, and super-cool bathrooms.
What else? Mon-Thur 11am-10pm, Fri-Sat 11am-11pm, Sun 11am-10pm. Parking in the rear and on the street.

Open only on weekends, they stock authentic pasta, canned products, sweets, snacks and random Italian food items at decent prices.

The food: Lots of food choices, drink and a stylish coffee and sweets bar. New additions Cho: Tu and Crazy Good Kitchen join AI Sushi, AI Tallarin, BBQ & Craft Company, Cilantro 27, Fresh Garden Bowls, Gorilla Pizza, Miami’s Vice Canteen, Pesto Italian Cuisine, Plant Theory, Stephanie’s Crèpes, Vice Burger and XO Espresso Bar.

The scene: Low-key and convenient to conventioneers (the Miami Beach Convention Center is only a block away) and Lincoln Road shoppers looking for A/C.

What else? If you're driving, there's easy parking in the Miami Beach lot just a block away. Hours are Mon-Thu 8am-10pm and Fri-Sun 8am-11pm.

The offering: The Real Nuoc Grandma Sauce ($19 for a 2-pack)
The story: Made with vinegar, fish sauce, lime juice, chili and garlic, this sauce is what they use at Tran An for dressings and marinades. “It is a staple in Vietnamese cuisine. We put it on basically everything in the restaurant,” says owner Jon Nguyen. “Every grandma and auntie has their own recipe. My mom had it in a Mason jar sitting in the fridge. It was good for a quick fix, and this has been passed down through generations in my family.” How to use: “If you like making fried rice at home, this is the perfect finishing sauce,” says Nguyen. “It just brightens everything up. Outside of rice, I love dipping grilled or fried foods in it, be it chicken or fish. It’s great for basting meats, too.
Where to buy: At Tran An at 215 NE 82 St., Miami. It’s available via Uber Eats and on their website and they ship nationwide. For locals, Nguyen recommends a visit to the restaurant to pick up a bottle.

HOURS AND DATES: First weekend of every month, 10am-5pm, year-round. Lots of free parking.

Date and time: Saturdays 9am-2pm

HOURS AND DATES: Year-round Saturdays 8:30am-3pm. Plenty of free parking.

Dates and time: Saturdays and Sundays during mall hours

Date and time: Sundays 9am-2pm

Hours and season: Sundays, 9am-2pm year-round

Thursdays 9am-3pm

OPEN: Seasonally
WHAT THEY SELL: Produce, citrus, kombucha, local honey, eggs, oils, herbs, raw goat milk and dairy products sold for animal consumption.

OPEN: Seasonally, Dec.–May
U-PICK: Strawberries, tomatoes, lettuce, peppers, herbs, flowers
THE STORY: Located in the midst of busy highways and developmental sprawl, these fields are welcome oases for u-pickers and suburbanites in search of fresh produce – just look for the bales of hay, tidy fields and produce stands. During the season, the fields are planted with strawberries, veggies and flowers. No time to pick it yourself? The markets offer already-harvested produce, artisan foods and friendly conversation. 

Café, Gelato • 305.846.9114

Tucked in a corner of La Centrale at Brickell City Centre is a high-ceilinged, chic chocolate boutique and gelateria whose origin dates back to the 1800s, when young Silvano Venchi opened a pastry shop in Cuneo, south of Turin. He used Piedmont hazelnuts in his candies, which became popular throughout Italy and the rest of Europe. Today, their boutiques stock bins of colorfully wrapped chocolates; jars of a luxurious creamy chocolate spread made with cocoa, hazelnuts and olive oil; and tubs of traditional gelato, lovingly swirled on cones or in cups. Top, if you want, with caramelized hazelnuts, chocolate praline, whipped cream and order a hot chocolate or espresso. The experience is purely Italian, right down to the elegant gift packaging.

Cocktails, beer, wine, tapas • $$ • 305.361.7007

Bar, Lounge • 305.365.1242

Combining Southern baking traditions with Florida soul, Sherronda Daye bakes homespun treats like peach cobblers, red velvet cupcakes, pecan pie and bread pudding for corporate clients and events.

Mikaela Barnes, proprietor of The Non Dairy Fairy, bakes cookies, brownies, cakes and donuts that are allergy-friendly and cater to those with dietary restrictions. The brand also offers catering for private events, as well as consulting services to help revamp both personal lifestyles and restaurant menus. “My inspiration for The Non Dairy Fairy was to show others that you don’t have to sacrifice sweets to maintain a plant-based, nut-free or gluten-free lifestyle," Barnes says. The Non Dairy Fairy’s ready-to-bake desserts are sold at select retail locations in South Florida including Sarava Acai Café, New York Grilled Cheese, Tula Bistro & Garden, Criswell Farm and The Healthy Way, and are currently available for wholesale to restaurants, hotels and other retail outlets. 

You can find disposable plates made from palm leaf, bamboo, banana leaf, sugar cane and “corn plastic,” but some of these products are only compostable in commercial facilities. Biotrem tableware, made from 100 percent, certified organic, GMO-free wheat bran, is fully biodegradable within 30 days even in a backyard composter. Made in Poland, the tableware goes through a production process that does not require significant amounts of water, mineral resources or chemical compounds, says Roberto Cavallini of VERI Foods in Coconut Grove.

“One of the major problems of the world is to find alternatives to products produced from plastic, in particular for the packaging industry," he says. "From one ton of pure, edible wheat bran we can produce up to 10,000 units of plates, bowls or trays. Our intent is to achieve a positive lasting impact for our marvelous planet, its great people and future generations.” Now available in Europe, Verifood is working on bringing Biotrem to consumers here.

Visit verifoodus.com for more information.  

The offering: Red Pepper Hot Sauce and Charred Jalapeno ($15 each)
The story: A shipping error led chef Steve Santana to develop their red pepper hot sauce. “We got a box of cherry peppers shipped to us at Taquiza by mistake. To me, they looked like Christmas ornaments,” he says. He charred the stems with a torch, blended them and came up with a recipe. Santana balances the flavors with sugar and vinegar so the flavor is not overpoweringly hot. “We adjust and taste until it has the nice balance of flavor we want,” he says.
How to use: “People who like it, literally use it on everything. It does not take away flavors from any dish, because it is not too hot or vinegary,” he says.” The consistency is a little thick and super smooth from the pepper texture so it can really go on anything.”
Where to buy:  At their location in North Beach, or buy online.

CSA Info

URL: Find on Facebook
Neighborhood/County/City: Broward
Region for CSA dropoff/pickup: Pick up at Whole Foods Market on Federal Highway in Fort Lauderdale.
Location of farm: Downtown Fort Lauderdale
Contact information: 954-854-8788
CSA open Season/months: Nov.-April
Open hours: Tues. 3-7pm

CSA Info

Farm location: Pompano Beach
Dropoff points: At their farm and Hollywood
Offerings: They offer three options for the CSA: weekly Garden Shares, intended for individuals or small families to enjoy during the week; Large/Family Garden Shares, 12-15 different items every week;  and Leafy Greens Shares, which includes bunches of freshly harvested leafy greens each week.
SNAP/EBT: No
CSA season: November through April
When to sign up: Starts July 1
Sign up here: The Fruitful Field
Contact information: Email The Fruitful Field

Contact info@thefoodfactory.us for information.

American, European, Delicatessen, Bakery, Vegetarian Friendly • $$ • 305.361.1300

Husband-wife owners Larry and Elena Robinson started catering in 2002 featuring Louisiana-style foods he grew up with, then started the Rumcake Factory Mobile Kitchen. They were part of the StartUp FIU program. Find their cakes in Whole Foods Markets and look for their truck at South Florida events. 305-801-5534
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This project, in a 58,000-sq-ft lot in the heart of Overtown, is a gathering place with food trucks and containers customized for local retail and community events, says Keon Williams of Urban Philanthropies. “This is a space where the community can come after they get off work,” he says. They've held food distributions here during the COVID-19 pandemic.

TREES ONLY
Farmers Jason Long and Santiago Arroyo sell a wide range of fruit trees, shrubs, vegetables and medicinal herbs.
WHAT THEY CARRY: Soursop, fig, dragon fruit, passion fruit, pineapple, pineapple, blackberry, culinary herbs, luffa, peppers, okra, beans, taro, pigeon pea, ginger, roselle, moringa. They also stock gardening supplies, including seeds, composting materials, soils, plant food, pest and disease management.
WHERE TO BUY: Shop online for pickup from their Broward nursery.
SHIPPING/DELIVERY? No
MORE INFO: Follow their Instagram and Facebook pages.

Italian, Pizza, Vegetarian Friendly, Vegan Options, Gluten Free Options • $$ • 305.361.2224

CSA Info

Farm location: Various farms in South Florida
Dropoff points: Choose your pickup location at checkout, or delivery (Sat or Mon):
• Legion Park Farmers Market, Saturdays 9am-2pm, 6601 Biscayne Blvd
• South Miami Farmers Market, Saturdays 9am-2pm, Altis, 7004 Bird Rd.
• Vizcaya Village Farmers Market, Sundays 9-2pm, west side of 3251 S Miami Ave
Home delivery (extra fee $10)
SNAP/EBT: Yes. Make half of your cart fresh Florida fruits and veggies, and they'll only charge you half price! Choose your pickup location at checkout, or delivery.
CSA season: October-May
When to sign up: Beginning in September for four-week periods
Sign up here: Urban Oasis Project. Search under the "Veggies" tab.
Contact information: art@urbanoasisproject.org

We discovered these lightweight, heavy-duty nylon totes at an Edible Communities conference a few years ago and have been using them ever since. They fold up small but hold plenty, with long handles that sling over your shoulder. Fill ’em up with five-pound sacks of flour, cans, milk cartons, mangos and avocados, boxes of nails, – they can handle it! Machine washable, too. Order online at urbanmarketbags.com and use EDIBLEFS code for free shipping.