Posts Tagged ‘greenmarket’

Patriotic (& Healthy) Cupcakes for the Fourth

It may be a few weeks away but we think anytime is a good time for dessert! Recipe compliments of Amy Robison of Amy’s Lil Chunks of Love.

1 cup freshly puréed beets – about 3 to 4 large organic beet roots (save the leaves – they make great cooked greens!)
1/3 cup coconut oil
1 1/4 cups organic sugar
1 1/2 teaspoons pure vanilla extract
1 1/4 cups gluten-free flour
1/4 teaspoon sea salt
1 1/2 tablespoon natural cocoa powder
1 1/2 teaspoon gluten-free baking powder
1 cup almond milkCream Cheese Icing
1/4 cup vegan margarine
1 cup vegan cream cheese
3 to 4 cups organic confectioners’ sugar
1 teaspoon pure vanilla extract

1. Preheat oven to 350°F
2. Cover beet roots with foil and bake at 375°F  for 1 – 1 1/2 hours or until soft
3. Purée the beets and mix with the oil until incorporated with an electric mixer
4. Add sugar and vanilla extract
5. In a bowl, mix together the flour, cocoa powder, salt and baking powder
6. Alternately, add the flour mixture and the milk to the beet mixture
7. Use cupcake liners and fill each tin 3/4 full
8. Bake for 20 to 25 minutes for regular size cupcakes until a cake tester or toothpick comes out clean when poked in the middle
9. To make the cream cheese frosting, whip together the vegan margarine and vegan cream cheese with an electric mixer
10. Add the confectioner’s sugar 1 cup at a time until it reaches desired consistency
11. Frost after cupcakes are fully cooled or chilled.
12. Refrigerate after frosting

Mother’s Day Ideas from the Delray GreenMarket


Mom always said, “The early bird gets the worm.” Guess this can apply when shopping for a Mother’s Day gift, too. This weekend is the Market’s second to last for the Spring 2014 season (May 10 is the last one until the Fall), so it’s high time to get thinking of what to get mom! Here are a few ideas to impress your mom on Sunday, May 11, all while benefitting local businesses.

  1. Fresh Flowers: You can never go wrong with these! Stop by Amazing Creations or The Orchid Doctor for the most beautiful, fresh arrangements around.
  1. Body Care: Pamper mom with a gift from Serenity Flow Soaps. They carry a varied selection of scents from lavender to sweet vanilla, and products from soaps to whipped shea butter. And stop by Tespen’s Body Care for a variety of products as well.
  1. A Furry Friend: Each weekend Tri-County Humane Society and Dezzy’s Second Chance Rescue bring adoptable dogs looking for “fur-ever” homes. Make sure you clear this one with mom first J
  1. A Home-Cooked Meal: At the Market you can find ingredients to whip up breakfast in bed or a gourmet dinner for mom. The possibilities are endless. There are fresh pastas from Pasta Amore, seafood from Independent Seafood and Finn-A-Atic Fish Co., spices from around the globe from The Spice Booth, Anita’s Guacamole and salsa if you are feeling some Mexican inspired dish and not to mention all the fresh fruits and veggies for a complete delicious and nutritious meal for mom. And for the carnivore, Farris Farm has grass-fed beef and poultry and Arrowhead Beef Co. is another option too!
  1. Dessert: Mom have a sweet tooth? The variety of desserts is endless. From brownies, to French pastries, muffins, breads and more. Life is short, eat dessert first!

Spring has Sprung: Flower Power!


Spring has officially sprung! And with spring comes beautiful weather and fragrant flowers – the perfect gift if you are a guest this year for an Easter or Passover meal with friends or family. At the Delray GreenMarket there are several vendors that retail gorgeous budding beauties including: Amazing Creations, Orchid Doctor and Kaler Orchids. 

Flowers in season during April include:

  • Tulips
  • Gerbera
  • Freesia
  • Iris
  • Mini Polymin
  • Peonies
  • Roses
  • And more!

Here are some tips to keep those fresh flowers, staying fresh and fragrant even longer

  • Soda: Pour about ¼ cup of the fizzy drink into the water. The sugar will help make the blossoms last longer.
  • Hair Spray: Just a quick spritz will make they look fresher longer (just like your hair!)
  • Apple Cider Vinegar: Mix 2tbps of apple cider vinegar along with 2tbps of sugar and add it to the water – make sure you swap out the water mixture every few days
  • Vodka: This helps minimize the amount of bacterial growth in the water. Add a few drops of any clear liquor along with 1 tsp of sugar
  • Aspirin: Crush an aspirin and mix it into the water (you will still need to swap out the water every few days for max freshness)
  • Bleach: This will help eliminate bacteria growth and keep the water clear. Don’t overdue it. You only need ¼ tsp per quart of water
  • Coins: Copper penny + sugar cube also helps to slow bacteria growth since it asks as an acidifier
  • Sugar: Even flowers can have a sweet tooth! Create a mixture of 3tbps of water along with 2tbps of white vinegar per quart of water to inhabit bacteria from growing

And remember that on April 19 if you spot some dogs, cats, goats and other fuzzy creatures (along with their human owners) roaming around with flowers, pastel hats and other festive attire, the 13th Annual Easter Bonnet Pet Parade is underway. Registration for the furry friends will go from 9-9:45 with the parade commencing at 10am. There is a $3 entry free that will benefit Dezzy’s Second Chance Rescue. Judging for prizes for the pets and their owners will take place on the front lawn of the Cornell Museum for Prizes. Email Lori at for more information.

Here Fishy, Fishy. Vendor Spotlight: Finn-Atic Fish Company

Finn-Atic Fish

Florida is known for its fresh seafood and array of marine life right off the Treasure Coast. Eric and Lisa Finn of Finn-Atic Fish Co. are passionate about their love of fresh seafood. And, with a last name like Finn, you know they are definitely experts! We caught up with them recently for our bi-weekly blog:

Q: What is your favorite restaurant in downtown Delray Beach?

A: We really enjoy 32 East or Max’s Harvest. Love the local flair in a lot of their dishes.

Q: If you were trapped on a desert island what three items would you want to have?

A: My wife, a spear gun and a mask. We wouldn’t run out of fresh seafood, that’s for sure!

Q: When you aren’t at the Delray GreenMarket, where would we mostly likely find you?

A: The Atlantic Ocean, catching the freshest fish possible off the coast.

Q: What is one place you hope to travel to someday?

A: Australia – g’day mate!

Q: What is your favorite seafood you sell?

A: It would have to be hogfish or cobia. Hogfish are often referred to as the filet mignon of fish. This delicate, white fish has virtually no “fishy” taste and is often a favorite.  What makes hogfish special is that it is primarily caught by spear, not hook and line like most fish are harvested. Hogfish is great blackened on a skillet with your favorite seasoning, or with no seasoning at all. Cobia meat is white and mild like grouper, but it is cut into thicker steak-like pieces that are comparable to swordfish.  Cobia steaks are often cooked grilled, or blackened.

Here is one of our favorite recipes, grilled cobia and lobster!


1 lb. cobia fillets

2 lobster tails

Chef Pappy’s Cajun seasoning (for cobia)

Chef Pappy’s Garlic Butter seasoning (for lobster)

2 large sweet potatoes

2 large zucchinis

Season salt


1. Heat the oven to 400 degrees, and the grill to medium-high heat.

2. Cut the sweet potatoes into fries, lightly toss in olive oil, and sprinkle with season salt.  Place into the oven.

3. Cut the lobster shell open, pull the meat out, and put onto a skewer.  Cut zucchini into strips for grilling.

4. Lightly season the cobia fillets with Chef Pappy’s Cajun seasoning, and the lobster with Chef Pappy’s Garlic Butter seasoning.

5. Put the cobia fillets, lobster skewers, and zucchini on the grill.

6. Cook the fillets for approximately 3 minutes on each side depending on thickness.  The lobster should take about the same amount of time to cook.

7. Remove from grill, serve, and enjoy.

And make sure to connect with these guys on social media! Facebook, Instagram at Finnaticfishco and Twitter @finnaticfishco.

“Next to jazz music, there is nothing that lifts the spirit and strengthens the soul more than a good bowl of chili.”- Harry James

Credit: Broward Palm Beach New Times (Chili Cook Off 2013)

Credit: Broward Palm Beach New Times (Chili Cook Off 2013)

As we countdown to the 17th Annual Chili Cook-off event set for Saturday, Feb. 22 from 10 am-noon, we thought we’d share one of our favorite, award-winning chili recipes, along with a shopping list of ingredients for your homemade chili from our GreenMarket vendors.

SINGAPORE STING, Coconut Ginger Chili

By Thuy Shutt, 2004 Chili Cook-Off Winner


  • 2- 14oz cans of coconut milk
  • 2-14 oz cans of coconut juice
  • 6 small Vietnamese or Thai peppers chopped (2 tbsp)
  • 2 large cloves of garlic, chopped
  • 2 cups of water chestnuts
  • 2 cups of white potato, peeled and cubed
  • 1/3 cup sugar
  • ½ cup fish sauce
  • 1 cup of water, with ¼ cornstarch mixed in
  • 1/8 cup vinegar
  • 1 pound of chicken breast, cooked and cubed
  • 2- 16 oz cans of navy beans, rinsed and drained
  • Juice from 1 ½ small limes
  • 1 medium ginger root, chopped


1. In a large crock-pop, put cooked chicken breast, coconut milk and coconut juice, sugar, fish sauce, vinegar and water mixed with cornstarch.

2. Puree peppers, limejuice, ginger and garlic and put into crock-pot. Add water chestnuts and cubed potato.  Cook on high for 4 hours or until chicken and potatoes are tender. Turn temperature to low before adding canned beans and heath through. Garnish with fresh ginger, fired wontons or shrimp chips.

3. Enjoy!

Our vendors offer a fresh variety of peppers, onions and tomatoes; all the spices you can imagine from Tito’s;  and hot sauces from Carrie with Captain Redbeard for that extra kick.  For the chili carnivores, Farris Farm and Arrowhead Beef offer Florida grass-fed and finished beef, or chicken for added protein.

Join us on Feb. 22 for a day filled with hearty chili tasting, heated chef competition, soulful music from Heidi and the El Cats and more!

Interested in participating? Deadline to submit entries are Feb. 17. Please send information to or call 561.276.7511 for more information.

The GreenMarket Goddess: LORI NOLAN, Delray GreenMarket Manager

LoriNolanGMBlogDelray’s GreenMarket is celebrating its 18th year in 2014. The popular open-air market now features more than 60 vendors, and the variety of items and entertainment offered each week just continues to expand. So, who is behind the success of the Delray GreenMarket? The GreenMarket Guru or Goddess, of course! Meet Lori Nolan, Delray GreenMarket Manager.

Q: How many years have you been the manager and what has been your greatest accomplishment?

A: This is my 15th year, and one of the greatest achievements would be when we relocated the Market to Old School Square Park in 2012.

Q: What is a tip you would share for a GreenMarket newbie?

A: Shop early for best selection of items. Many of our vendors sell out of their most popular items early in the day, so definitely, the early bird gets the worm!

Q: When not at the GreenMarket, where would we most likely find you?

A: You’d find me at home, on the Avenue, or at the CRA office (my home away from home).

Q: What are your favorite restaurants in Delray?

A:  I have lots of favorites and I am such a creature of habit! On Monday my favorite is Marianne’s; Tuesday, Papa’s Tapa’s; Wednesday is Ziree’s; Thursday is the Green Owl; and Friday’s is City Oyster. Saturdays of course, I eat at the GreenMarket!

Q: What is your favorite Delray event (beside the GreenMarket of course)?

A: Hands-down I would say the Delray Affair. It is such a fun event with an eclectic mix of art, music and food, and it brings so many interesting, vibrant people to the city.

Q: If we opened your pantry, what could we always find?

A: I always keep sea salt, organic olive oil and Pascale’s Jams readily available.

Q: If you were stuck on a deserted island, what are the three things you would want?

A: Exotic fruit and nut trees, fresh water supply and a thatched roof tree house (Swiss Family Robinson style).

Q: What are your favorite words to live by?

A:  On Saturday’s it’s Chop-Chop!

Q: Dogs or cats?

A: I am a dog LOVER and have always had them in my life.  I currently live with two rescues, Phish our Chihuahua, and Gabby our Bassett Hound. Oh, and Jim my hubby!

Get Ready for Florida’s Winter Vegetable Bounty

By Paula Detwiller


In recent weeks, you may have noticed that the amount and variety of vegetables available from produce vendors has been on the rise—and rest assured it will increase even more in the coming weeks.

“The only way to offer produce year-round in Florida is to ship it in from around the nation or from outside of the country, which is what the supermarkets do,” said Delray GreenMarket Manager Lori Nolan.  “But that’s not what we’re all about. We focus on locally grown and sourced produce.”

 “I tell people, it’s the beginning of the season,” said Manny Guerrero, who helps GreenMarket shoppers at the Thomas Produce booth. “The people who’ve been coming here for many years—they understand. They know the harvest is just starting.”

As the largest independent, family-owned vegetable grower in the state of Florida, Thomas Produce brings a cornucopia of Florida-grown vegetables to market once the winter harvest is underway.  On a recent Saturday, Manny was offering squash, eggplant, green pepper, cucumbers, green beans, avocados, and pablano peppers. He also had some “imports”—Fuji apples from Washington, sweet potatoes and red potatoes from North Carolina—but was careful to point out the origin of those items to customers.

At the Alderman Farms organic produce booth, owner Jimmy Alderman was pleased with the variety he could offer.

“Usually around Thanksgiving, all the crops are coming in here in Florida. So right now we’ve got just about everything, really—all the varieties of tomatoes, eggplant, squash—and for the next four to five weeks we’ll have fall corn,” he said. “It’s bi-colored organic sweet corn, grown right here in Palm Beach County.”

Meanwhile, Manny at Thomas Produce expects to have 17 different kinds of tomatoes eventually, including the heirloom varieties that his wife Cindy is growing in pots right now at Thomas Produce headquarters off Clint Moore Road west of Boca Raton.

The Delray GreenMarket has several other produce vendors, including Green Cay Farms and Volker Farms. Our newest addition, Hornbuckle Family Farm, specializes in citrus fruits, and they’ll have fresh squeezed juice for sale by the quart starting this weekend.

Just think: we’ve already been the envy of much of the U.S., enjoying fresh-picked local vegetables in November. And it’s only going to get better!