Standing in the shade of an old oak tree at A Simpler Place in Time in Riverview late last week, it was hard to conceal my excitement. Two local businesses coming together have made it their mission to bring local food directly to your table.
The merger between Mabry's Online Market and A Simpler Place in Time is a great fit.
A Simpler Place in Time, a produce delivery service and produce stand launched a year ago, is the brainchild of Renee Watley. Once a week, Renee has been delivering locally grown, in-season organic produce to her customers without their ever having to leave the comfort of their homes.
Meanwhile, at Susan Bishop's Mabry's Online Market, customers were placing orders, and then each Friday traveling to My Mother's Garden in Wimauma to pick up, inspect and pay for their orders - a bit of a hike for some folks.
The two women decided last month to combine their efforts to become more accessible to folks living as far north as Temple Terrace, as far east as Lithia and as far south as Wimauma. No hiking boots needed.
In addition to seasonal produce, customers also can order items such as organic eggs, herbs, spices and local honey.
Here's how it works: Customers log on to A Simpler Place in Time website and create an account. Each Tuesday the market posts a list of available items, then customers select what they want and place their orders until noon on Thursday. There's a $25 minimum.
Free delivery occurs early Saturday morning between 4 a.m. and 8 a.m. There's no doorbell to answer, nothing to sign - just food at the door when customers awake.
And that's it. Super simple.
Customers who don't want delivery can pick up their orders on Friday at A Simpler Place in Time, 9905 Carr Road, Riverview. The Shed, as they call the little green building, is open from 10 a.m. to 4 p.m. for folks to shop for fruits and veggies or other products.
For more information, visit www.asimplerplaceintime.com.
While you're checking out the website, scroll through some of the delicious recipes posted on it, including this week's recipe for a chard tart. It can be eaten for breakfast or dinner. Substitute kale, beet greens, cabbage or leeks. I threw in a little crushed red pepper for an extra kick.
Lynn Kessel is a freelance food columnist and blogger. For more of her recipes, visit southshore.tbo.com and enter the search words Lynn Kessel or look for her blog at www.lynnkessel.blogspot.com.
1 pie crust
2 tablespoons olive oil
1 red or white onion, finely diced
1 pound chard leaves, coarsely chopped
2 cloves garlic, chopped
2 tablespoons chopped fresh basil (or 1 1/2 teaspoons dried)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
3 large eggs, slightly beaten
1/3 cup plain yogurt
1 cup grated Parmesan cheese
Preheat the oven to 425 degrees. Prepare or buy a single pie crust and poke holes in it with a fork. Bake for 10 minutes, then remove from oven and set aside. Reduce heat to 375 degrees.
Add olive oil and onions to a large skillet and saute until the onions are soft, about 8 to 10 minutes. Coarsely chop chard leaves and garlic, add to the skillet, cooking until tender, about 8 to 10 minutes. Season with chopped fresh basil, salt and pepper.
In a bowl combine eggs, yogurt, and grated Parmesan cheese. Add the chard mixture. Scrape the mixture into the prepared tart shell, spreading evenly. Bake until filling is golden and firm, 25 to 35 minutes.