We are proud to welcome The Farmacy as a new member of the 4Roots family of companies! Collaborating with The Farmacy will combine our efforts to build a better food future by supporting local farmers and making hyperlocal fresh produce more accessible to our community!
The Farmacy sells seasonal non-GMO produce, sourced from local farms, and grown using a variety of clean growing practices without synthetic pesticides. The Farmacy also offers meats, dairy products, eggs and pantry essentials.
To celebrate our partnership, we are providing our newsletter readers with an exclusive offer. Get one dozen FREE local medium eggs from Lake Meadow Naturals farm with any order over $25. Just add medium eggs to your cart and use promo code LOCALEGGS at checkout! Offer expires May 15, 2021.
Pick-up and delivery options are now available!
Stay In The Know
Happy Earth Day – April 22nd!
4Roots is committed to demonstrating sustainability- from the design of our farm campus to our growing methods and our daily operations. The future 4Roots Farm Campus will showcase sustainable closed-loop systems and highlight methods that minimize waste and promote the health of the entire ecosystem. These systems include a hydroponic greenhouse, regenerative soil-based agriculture and permaculture landscaping.
What’s New On The Farm Campus?
4Roots has commissioned a third party, the Polis Institute, to conduct an in-depth analysis of the benefits of our Farm Campus for the community. The Farm Campus’s economic impact will be estimated along with documenting the social impacts and assigning an economic value for those outcomes. Education and empowerment are the focus of Phase I of the 4Roots Farm Campus and assets include classrooms, growing spaces with various sustainable/regenerative growing technologies, and a community green. According to Project Director Franklin (Trip) Snelson, “This analysis will be helpful for stakeholders to understand the economic, social, and environmental benefits of this incredible community asset.”
Meet Our Partners Tomazin Farm
Founded in 1915, Tomazin Farms is a 4th generation family-owned and operated farm run by father and son, Bill and Paul Tomazin, who are known as the “Barefoot Farmers”. They grow over 70 different varieties of crops annually and actually do all of their farming barefoot!
Located in Samsula, the Barefoot Farmers run Tomazin Farms with a community focus and harmonious approach to farming. This means that everything on their farm is grown ethically and sold locally. Tomazin Farms provides the Farmacy and our Feed The Need program with fresh, sustainably sourced produce. Additionally, they sell their produce at local farmer’s markets and restaurants.
Create Farm Fresh Recipes At Home!
In March, we asked you what vegetable you would like to see featured in a future recipe. The winning crop was… broccoli! We partnered with Chef Lordfer Lalicon, a Florida native and Orlando-based chef, to assist us in creating a fresh recipe centered around broccoli from our partner, Tomazin Farms.
Chef Lordfer is a partner in Kadence, a Japanese restaurant located in Audubon Park. He is in the process of opening a brand new restaurant called Kaya, which will be located in the Mills50 neighborhood. Kaya will focus on sourcing socially and environmentally conscious produce from all over Florida for its menu items!
Check out Chef Lordfer’s Filipino Adobo Broccoli and Turnips recipe that is sure to be a crowd-pleaser!
Filipino Adobo Broccoli and Turnips
- 1 small head of local broccoli florets and stems chopped
- 5 Turnips washed and cut into small wedges
- 1 Black Spanish radish sliced thinly
- 5 Cloves garlic sliced
- 1/2 cup Datu Puti cane vinegar
- 2 Quarts water
- 3 bay leafs
- 2 tablespoon salt
- 1.5 tablespoon black pepper
- 1 cup blanching broth
- 1/4 cup Datu Puti dark soy
- 1 Tablespoon sugar
- Combine broth, soy, sugar
- 2 Tablespoons of Corn Starch
- 1/2 cup water
Instructions for Blanching Broth
- In a pot, add in your Datu Puti cane vinegar, water, bay leaves, salt, black pepper and bring to a boil.
- Add in broccoli florets and blanch for 2 minutes. They should still be crispy and green.
- Once the two minutes are up, take broccoli florets and place them in an ice bath to cool. Once cool, dry them in a colander and set them aside.
- Heat to medium 1 T coconut oil
- Lightly sauté garlic golden in color
- Create a slurry by mixing 2 Tablespoons of Corn Starch and 1/2 cup water
- Add turnips and broccoli stems cook for 1 minute
- Add adobo sauce and simmer
- Add a splash of more cane vinegar to your liking. (The more you add, the sourer the recipe becomes)
- Add in the blanched broccoli
- Simmer and add in the slurry
- Cook and stir to your liking and thickness.
- Add sliced radish briefly heat to give a peppery bite
- Plate and eat with steamed Jasmine rice