Florida’s food and farms highlighted in new book

December 14, 2012 by  

Tomorrow morning, December 15, authors Heather McPherson – a food editor for the Orlando Sentinel – and her culinary colleagues Pam Brandon and Katie Famand will be at the Harry P. Leu Gardens in Orlando from 10:00 am to noon, signing their book ‘Field to Feast: Recipes Celebrating Florida Farmers, Chefs, and Artisans’ and doing cooking demonstrations with a holiday theme.

The University Press of Florida, which is the publisher of the new book, is no doubt using flyer printing and poster printing to make this event known to the public, as this book celebrates the farms and foods of Florida.

The three authors traveled the state to meet local farmers and to listen to their stories. This made for a cookbook that not only features the most up-to-date ingredients, but foods and farms that have been owned by families who have cultivated the land on their farms for many generations.

According to the authors, some of the prime examples of farms that have been harvested for many years include the Parkesdale Farms and Market, which was started by R.E. ‘Roy’ Parke Jr. – an Irish immigrant who came to Central Florida the 1950s when he learned that it was an ideal location for growing strawberries and winter vegetables.

Others include Long & Scott in Zellwood – a farm growing the traditional Florida sweet corn – and Duda Fresh Farm Foods, which has been in Oviedo since 1926 growing celery – a crop that plays an important role in the agricultural heritage of Central Florida.