Where do you live?
I’ve lived in Pinecrest before it was incorporated.

How long have you lived in the area? 
Almost 40 years. 

Where are you originally from and what brought you to town?
I am originally from Miami Beach – Graduated from Miami Beach High. Family has been here since the early 1920’s. 

Please share about what you do for a livelihood or what keeps you busy during the week? 
I am in the commercial real estate business for 32 years. Southeast Atlantic Realty Group. We own properties and manage other partnerships & properties throughout Florida. We represent many local and national professionals to locate their offices, businesses and restaurants.  

I’ve also been a Jewish teacher for 42 years at Temple Beth Am. Understanding life starts with understanding ones spiritual roots and our connections to humanity and working to repair this world. 

How often do you come to the market?
I’ve been coming to the market since the first day. I’ve watched its amazing growth and diversity over these years. It’s a mini-event and food ritual each week! I always begin at Zak the baker’s stall. I was with Zak helping to set up his tent in the beginning.  Next, I’m at the LNB stand to visit and purchase my favorite Turmeric Tonic.  Always buy the quart of Turmeric Tonic to sip healthy and organic flavors from Sunday till Wednesday. It’s a vital part of staying healthy in my opinion.  Also enjoy LNB’s bananas, avocados, guacamole, fruit shakes and fresh flavorful yuca. 

It’s good to go to LNB as I’m not just a customer –  I’m with considerate, resourceful, organic farmers who are wonderful folks. 

Do you have a market ritual? If so, please describe.
After LNB it’s off to other familiar stands.  Veggies for the week and various other delicacies and staples to keep my family healthy. 

The best deal at the market is:
I truly believe that most everything I purchase are good deals. Key limes, pickles, organic lettuce, long beans, tomatoes –  All is fresh and has that ‘just picked’ quality.  

Most-frequented local restaurants and what dish to order:
Mostly eat at home. My wife and I love to cook. When we go out, a favorite spot is Sakura Japanese – off of US 1 and Chapman Field -124th St.  

For special occasions, I go to: 
Two Chefs at Dixie Pointe for wonderful European cuisine in our own neighborhood. 

Do you have a family recipe that you would be willing share?
A family recipe: Hummmm…

Tomato (or Red Pepper Sauce)
Buy a dozen +\- organic tomatoes, organic garlic, parsley, basil, onions. (This also works wonderfully with Fresh Sweet Red Peppers – boil skin, seed and blender smooth)  
Boil and blister skin the tomatoes. 
Let sit in stained with bowl to catch the juices- peel tomato skin. Olive oil in pan, crush a whole bulb of garlic. Throw in the crushed by hand or fork cooled down toms.  
Add sea salt- black and or red pepper flakes, handful of chopped parsley and basil. Cook on low heat for an hour and enjoy a wonderful tomato marinara.  In Rome 2000 years ago – The early Jewish community made sweet red pepper sauce version – Both are easy and delish!
– – Throw in fish or seafood & serve over pasta or fresh chopped veggies. 

Hot Yuca
With LNB organic Yuca peel & boil 1 to 2 lbs till tender (like a potato) -add fresh garlic, olive oil or butter and gently mash. Leave chunks as you mix the earthy roots splendor. Add salt and pepper and serve piping hot.  

What’s the area’s best-kept secret?
My back yard. 
… After that the Spanish Monastery in the Gables, secret paths off of Old Cutler heading toward Deering Estate, Fruit and Spice ParkRobert is here Fruit standAlabama Jacks on Card Sound Road. 
So Florida is filled with many off the beaten track places. 

A worthy splurge:
Special Mushrooms at a few Pinecrest Market stands. Dredge in olive oil and spices and BBQ quickly on low flame. Turning often.  Who needs meat with various organic mushrooms. 

Rainy-day activity:
Netflix or a good book. 

The most romantic spot around:
Sunset at the end of Avenue Lugo or sitting in my backyard. 

Is there a question that you would like to ask the LNBs?
What is the best organic fertilizer that you use to grow your organic foods and do you use ladybugs to keep aphids off your plants?  

A+W: We have a worm barn. It’s a whole barn full of worms that create castings that are like super soil. We top-dress our beds with the ‘vermicompost’ and we use it to start seedlings. We also brew an aerated compost tea, with the castings, that we spray on our plants. It’s a phenomenal fertilizer. It is not hard to have a worm farm at home – if you’re interested in learning more, ask us at the market. 

Ladybugs reportedly work very well and have a voracious appetite for aphids. We have not yet deployed them but understand it is best at sunset with very moist conditions or irrigate before releasing.  Experts report that this way they will be eating right away and will be encouraged to stay and not fly away.