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Think Fall Weather and Your Favorite Team

Written by: Bobbie
September 23, 2012


Seminole's Schedule  |  This morning I went to Johnston’s Meat Market to meet with Hal, Katrina and Andrea to watch the marinating and placing of a lamb on a spit. The lamb is from Golden Acres Ranch and it was processed by Johnston’s for Katrina and friends. It will be roasted today on a charcoal spit –  hand turned by “the guys” – so I’m told. This is for the big game between Florida State against Clemson. The prediction for the weather is ideal and what a tailgating treat this will be.

Now we know what we’ll do for the Farm to Table Gourmet Dinner. So that will be another treat for everyone to see the lamb on the spit roasting away. Did we tell you that Rancho Grande is going to prepare barbecue goat for us? They are using a special recipe from the owner’s mother. She may even be here from Mexico to supervise. Silvester, the owner, tells me that he “doesn’t mean to brag, but Mexican barbecue goat is the best because it is so moist.” I don’t know about you but I think he’s bragging. 🙂 He has special peppers and a secret sauce for the marinade.

Fred went to Timberlane Market this morning to pick up the fresh-picked field peas from Martha. This was her last crop and we wanted to be sure to get what we needed for the dinner. She had them shelled for us and they are in the freezer ready to prepare.

Florida’s State Chef

No, he’s not cooking for us, but Justin Timineri, Executive Chef and Culinary Ambassador with the Florida Department of Agriculture and Consumer Services, Fresh from Florida, says he’d like to be kept informed of future events. He is at Epcot that weekend serving 1,000 people Florida Seafood. I guess that does trump our projected 100. Next time though.