October 27, 2016

Local Produce in Full Bloom!

What we have been waiting for ALL summer — our local season to come back! Just two weeks after Matthew stormed through, we are thrilled to see our farmers and offer a great variety of delicious local produce. This week we have local kale, bok choy, purple sweet potatoes (with white flesh), lettuce, sugar cane, ginger and more.

Refer a Friend

Help support our farms by referring your family, friends, and co-workers

All of us on the FPP Team understand that our customers are our biggest advocates and we want you to know that we greatly appreciate all the love for us and our local farms! For each new member that you refer, you will earn $10.00 in FPP credit good towards any item in our shop. Just ask your referral to use your name when registering.  There are no limits to how many customers — So keep talking!

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FPP News: Oct. 19, 2016

Aftermath of Hurricane Matthew

We hope you have recovered from last week. After cleaning up around our own houses, we spent the week speaking with our local farmers to see how they fared through the storm. Thankfully, most of our farmers ended up with very little or no damage as they are mostly inland from Live Oak down to Orange Heights. In fact, I spent the day at The Family Garden on Wednesday. Jordan showed me around his farm located in Gainesville and he showed me all of the crops that were coming in.


Jordan at his farm, The Family Garden, feeling incredibly lucky the storm didn’t create any damage to his crops.

However, not all of our farmers were so lucky. It was reported that farmers in St. John’s County lost on average 30% to 60% of their planted acreage. That’s nearly 1.5 million dollars in veggies and doesn’t include structures like shadehouses and greenhouses. Our friend and farmer, Ben Wells of St. Augustine, suffered severe damage from both wind and rain and will need to completely start over in the fields and rebuild his greenhouse. Moving south to Volusia County, citrus growers saw 10-50% damage depending on their location, the size of the tree and the size of the fruit.

You can see a slideshow of Mathews destruction here at Growing Produce


Help support our farms by refering your family, friends, and co-workers

All of us on the FPP Team understand that our customers are our biggest advocates and we want you to know that we greatly appreciate all the love for us and our local farms! For each new member that you refer, you will earn $10.00 in FPP credit good towards any item in our shop. Just ask your referral to use your name when registering.  There are no limits to how many customers — So keep talking!

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FPP News: October 5th, 2016

You know what’s cool about local food? Trying NEW things!

This week, we will have a limited amount of squash flowers in our store from Ben Wells Farm in St. Augustine. Now these pretty little flowers are are not just for decoration at a fancy restaurant. The flowers are edible and delicious when stuffed with say…Gruyere and goat cheese and then fried! However, the flowers are very delicate and have a very short shelf life. If you’d like to try squash blossoms this week, be sure to use them on the same day that we deliver. AND please, be sure to set out a cooler for us🙂


Recipe below from All Recipes.


  • 12 Fresh Squash blossons
  • 3/4 cup soft goat cheese at room temperature
  • 1 egg yolk
  • 1/4 cup shredded Gruyere cheese
  • 1 pinch ground black pepper to taste
  • 1 pinch cayenne pepper 


  • 1 cup self-rising flour
  • 1/2 cup cornstarch
  • 1/4 cup ice-cold water, or as needed
  • vegetable oil for frying
  • 1 teaspoon all-purpose flour, or as needed

  1. Bring a pot of lightly salted water to a boil. Prepare a large bowl of ice-cold water. Drop squash blossoms into the boiling water until slightly wilted, 30 to 45 seconds; transfer immediately into the cold water to chill. Remove to paper towels to drain.
  2. Mix goat cheese, egg yolk, Gruyere cheese, black pepper, and cayenne pepper together in a bowl; stir until smooth. Spoon filling into a heavy, resealable 1-quart plastic bag, squeeze out the air, and seal the bag. Cut a small corner off the bag.
  3. Gently insert the cut corner of the bag all the way to the bottom of the open end of a blossom and pipe about 1 tablespoon of filling inside. Pick up petals and drape them up over the filling, covering filling completely. Fold any excess petals over the top of the filled blossom to keep them out of the way. Refrigerate filled squash blossoms until cheese is set and firm, at least 30 minutes.
  4. Combine self-rising flour and cornstarch in a mixing bowl; whisk in ice-cold water, a little at a time, until batter is smooth and has the thickness of pancake batter.
  5. Pour vegetable oil to a depth of 1 inch into a heavy skillet (such as a cast iron pan) and place over medium heat. Heat oil until a thermometer placed into the oil, not touching the bottom, reads 350 degrees F (175 degrees C). A drop of batter carefully dripped into the oil should sizzle immediately.
  6. Remove squash blossoms from refrigerator and dust lightly with all-purpose flour on all sides. Shake off excess flour and dip blossoms in batter. Let excess batter drip off.
  7. Gently lay coated squash blossoms in the hot oil on their sides; cook about 6 at a time until pale golden brown, 1 minute on the first side and 30 seconds to 1 minute on the remaining sides. Let cool slightly before serving.
Thanks supporting local!

Amie & The FPP Team

More New Seasonal Items this week!

Now that apples are in season in North Carolina, Kristy has been busy in the kitchen getting her pie fillings started! In addition to her pie fillings, we will have Apple and Pumpkin Butter, Bourbon Apple Jam and Vanilla Extract in stock. We know it’s not the holiday season just yet, but it’s never too early for baking.


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FPP News: September 28th, 2016

5 Reasons Why LOCAL Food Rocks!

We may be preaching to the choir with this newsletter, but we thought we should put down in writing why supporting local food is so awesome. With the 2016 fall season coming into full bloom, now is the time to share with your friends and neighbors. Don’t forget, with every customer you refer, you’ll receive a $10 credit good towards anything in our online store!


1. Tastes better
Grown for taste and not for withstanding days of transportation — local produce bursts with flavor!

2. Is better for you
Nutritional value breaks down over time and with a shorter farm to table time frame than grocery stores, the nutritional value is higher. In fact, our produce is generally harvested within 24-48 hours of delivery!

3. Preserves genetic diversity and saves our soil
Local farms grow a wide variety of produce to provide a long harvest, greater variety and to help conserve our land. Planting an array of different items helps give nutrients back in the soil and keeps pests at a minimum.

4. Allows you to try new foods
Because local farmers are planting items that grow specific to our environment, your dinner plate will see items that you don’t often see at the grocery store. For example, we’ve recently had Malabar Spinach, Southern Peas, Persimmons, Florida Sand Pears, Fairytale Eggplant, & Roselle Pods. Pretty cool stuff!

5. Supports local farmers & their families
Last but not least, supporting local food puts money directly in the hands of our local farmers, sustaining our local land and our economy.

Thanks supporting local!

Amie & The FPP Team

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FPP News: Sept 21, 2016

Yaupon Asi Tea — The Original Tea of Florida!

Yaupon Asi Tea is grown, harvested, and packaged right in our back yard and delivered to your door! Originally known as “Asi” to the Timucua Indians of North and Central Florida, this tea was used in the most revered ceremonies, limited to high-status tribal elders and guests. Today, we are most gracious for the New Smyrna residents (and brothers) Bryon and Kyle who have brought Yaupon Asi Tea to all of us, no matter our status! Packed with antioxidants, this tasty hot beverage is known for its anti-inflammatory and cancer fighting properties


What’s not to love? Its completely LOCAL, NATIVE, and SUSTAINABLE! It’s grown, harvested, and packed just south of Daytona in Edgewater, FL.  You will find their tea in our online store! 16 bag canister, $15.00

Maple Tap Coffee in stock!

In addition to tea, we have Maple Tap coffee back in stock — roasted to perfection by Jacksonville roasters, JOB Coffee! JOB Coffee roasst for popular restaurants like Maple Street Biscuit Company, Urban Grind, and other locally owned coffee houses throughout Northeast Florida. 1lb bag, $15.00


Sweet Sipping!

Amie & The FPP Team

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FPP News: Sept 15, 2016

Last week of peaches!

If you have been putting off canning some peaches, you best order this week. Peach season has come to an end. Though these peaches vary in size and might not look as pretty as the ones we had in the beginning of the season, they still taste amazing. We have been very pleased with this new (to us) farm!

Not interested in canning. No problem. Set a few on the counter for a couple days and they ripen up nicely for a perfect treat.


More Seasonal Jam in this Week!

Kristy is getting crafty in the kitchen! She’s used some of our left over muscadine grapes to make jelly and some plums to make jam. In addition, she sent us another case of our favorite — apple butter! Apple pie and Pecan Pie fillings should roll in next month.


Happy Cooking,

Amie & the FPP Team!
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FPP News: Sept 1, 2016

Peach Pie Anyone?

As the peaches are on their way out of season, Kristy (of Jones Family Jam) is quickly canning them before they are gone. The quart sized jar are filled to the brim with freshly sliced peaches and perfect for simple peach pies, cobblers, or ice cream topping! If you loved her pecan and apple pie fillings last year you won’t be disappointed. Get one while they last!


Olive Groves in Florida – How cool is that? (If you didnt catch last week’s news)

I had the pleasure to meet with Stephan Carter, Co-Owner of Florida Olive Farms & Mills last week. Stephen and his brother Jonathan of Neptune Beach have been in business together, making software, since 1999 but decided to get their handy dirty growing and pressing olives. In 2012 they purchased a 40 acre plot of land in Live Oak and planted 33 acres. In addition, they installed an Italian imported mill so that they could craft their own oils.

In 2015, the Carter brothers harvested their first crop and joined them Georgia and California olives to make their first pressing of Extra Virgin Olive Oil. As the trees mature over the next few years, the yield will increase dramatically. Their plan is have an olive oil made entirely from their own farm by 2018. We are excited to be supporting this growing venture!

This fresh Extra-Virgin Olive Oil is not what you find on the grocery store shelf.  One smell of the fresh aroma and robust taste and you’ll understand the difference.  Only a handful of bottles in stock, so be sure to add your order early!

Happy Cooking,

Amie & the FPP Team!
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