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Red’s Farm

Pasture raised pork, chicken, eggs. No antibiotics or hormones. Out of Riverview, FL.


Product List:Pasture raised NonGMO chicken
-Whole chicken
-Boneless Skinless Breast
-Split Breast (bone in)
-Boneless Skinless Thighs
-Bone in Thighs
-Leg Quarters
-Drumsticks
-Wings
-Ground Chicken
-Chicken Breakfast Sausage
-Bones
-Offal


Pasture raised Heritage pork
-Bacon
-Country style ground sausage
-Ground pork
-Ham hocks
-Leaf Lard


Eggs


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The Return of Winter Wonderland

It wasn’t long after he officially became Mayor that Gene Brown shared certain thoughts with Marianne Barnebey.


“You know … Winter Wonderland …,” he said before pausing. “We need to get that back.”


And so, with that bug delivered to just the right ear, Bradenton got Winter Wonderland back.


Bringing holiday lights and caroling and Santa and – gasp, snow! – to Old Main Street isn’t quite so simple as all that, however. But if ever there was a perfect champion for a free family friendly event called Winter Wonderland, it’s Vice Mayor Marianne Barnebey.


For months, she’s been gathering sponsors and equipment and City staff. She’s been wooing Old Main businesses to participate. She’s been talking to anybody who will listen about the event, how it’s coming together and what else it still needs.


A little bit at a time, her muscle memory for the event she began back in 1996 is returning after a 9-year hiatus. Some details have been tweaked – Santa will visit with eager children via Zoom – but some things (read: snow mountains) remain the same.


That first year, before she became a City Council member, Marianne Barnebey thought maybe 500 people would show up to the downtown festival. Two thousand did. This year will be the 20th time that Winter Wonderland has been held; at its peak popularity, over 15,000 people poured into downtown. This year, coming back from the Covid pandemic, Councilwoman Barnebey is expecting maybe 10,000.


On Dec. 11 from 5 – 9 p.m., you can be one of those who experiences the joy of Bradenton’s slice of Wonderland. The boat parade on the Manatee River will arrive around 8 p.m. We invite you to come celebrate the season, the city, and the people who made it happen.





Thank you to the City of Bradenton for contributing this Good News!












Connecting Bradenton in So Many Ways!

The bright green sign advertising Connect Bradenton was an indication that something interesting must be going on in the downtown office building that traditionally houses law firms, CPAs, and insurance agencies. The concept behind Connect Bradenton was originally based on a growing trend in the business world: to offer customizable office spaces for working individuals and businesses. According to Wade Hamilton, Community Manager, “Connect Bradenton is a place for people working from home to focus on tasks and meet with clients, provide meeting places for a variety of businesses and offers options for  co-working, virtual, and public/private offices.” Memberships start at $95 a month and include office access from 8:30 to 5, Wi-Fi, and the use of meeting spaces. More than a receptionist, Stephanie Foley, Office Coordinator, is on hand to greet members and clients, when she’s not at her Pilates class!


But the mission of Connect Bradenton has evolved far beyond offering physical office space to truly connecting Bradenton. As Wade explains, “Connect Bradenton is focused on creating opportunities to bring business owners together to share ideas, offer support, and explore innovation.” Like the personalized work spaces it offers, Wade and other local business and government partners have created a variety of casual networking experiences for businesses and owners at all levels in their development. “We want to create  the conviviality of a small town where everyone knows you, but in a more expansive business environment.  The goal is to offer opportunities for startups and new entrepreneurs to learn good business practices  from seasoned professionals and experts.  We want to connect people with others who have  the knowledge and skills you need to succeed and make your dream a reality.” Networking sessions are held at different times and on different days to accommodate a diversity of work schedules and a variety of topics: grant writing, marketing, finance, to name just a few. By making this space and expertise available to a new entrepreneur issues can be resolved before they become serious problems.


While the pandemic has created challenges, Connect Bradenton used the time to listen to their members and others in the business community to assess ways Connect Bradenton could provide additional services. They have added modular classroom space, created additional meeting rooms, increased the number of private offices, and added to technology options. Thinking back on the isolation of the past year, it’s comforting to know there are options for professionals, not only in terms of people to talk to but welcoming places to be.


You can reach Wade or Stephanie through the website, ConnectBradenton.com or call them at 941.822.8741.


Thank you to guest blogger, Maureen Zaremba, for this Good News!

Tales from the Table

Realize Bradenton’s latest book Tales from the Table: Flavor, Families, and Friends is a storybook cookbook with a twist of education! The book features recipes from local community members, the special stories behind them, and engaging learning activities. 


Click here for the answer keys for the Tales from the Table Learning Together activities.


Click here to purchase your copy of Tales from the Table.


Thank you to our Champions of Education for supporting Tales from the Table


In Memory of Patty Virgilio

Charles and Marjorie Martini

Janet Trettau

Recipes From the Market

Enjoy these recipes from our weekly Chef at the Market demos at the Downtown Bradenton Public Market.


AMMU’S SABZI MASALA (Vegetarian)
Serves 4
Prep Time: 15min, Cook time-30min
Featured at Market on November 20, 2021

INGREDIENTS

Vegetables (Sabzi)

Potato (cubed) 2

Carrots (cubed) 2-3

Green/Orange Peppers (cubed) 1-2

Red onions (diced) 1

Jalapenos (finely diced) 1

Cauliflower (small florets) 1

Fresh Tomato (diced) 2

Green peas (frozen or canned, drained) 1 cup

Ginger-garlic paste 1 tsp.

Indian Spices

Cumin seeds ½ tsp.

Turmeric powder ¼ tsp.

Red Chilli powder ½ tsp.

Coriander powder. 2 tbsp.

Garam Masala powder 1 tbsp.

Extra Virgin Olive Oil/ Ghee 2 tbsp.

Coconut Milk (canned) 1 can

Salt start with ½ tsp and add to taste

Fresh cilantro (chopped) ½ cup (for garnish)

METHOD

Heat a deep pan on medium high. Add the oil/ghee to the pan and reduce the heat to Low. Add the cumin seeds and sauté for 1-2 minutes, until they sizzle. Make sure they don’t burn. Add the onions and the ginger-garlic paste to this and sauté until the onions are translucent.

Add all the spice powders to the above mixture and sauté on Low for 2-3 minutes, until the flavors are released. The chopped tomatoes go into this mix. Sauté the tomatoes in the spice mixture for 3-4 minutes on medium or until the tomatoes are softened and mixed in with the spices. Add all the chopped vegetables to this with ¼ cup of water and salt. Mix well, cover and cook until the potatoes are done. 

When the vegetables are done, lower the heat to Low and add the can of coconut milk. Stir well and let it simmer on Low for 4-5 minutes. 

Garnish with chopped, fresh cilantro and enjoy this aromatic dish over some fluffy basmati rice.

Dave’s “eat your Cactus” 
Salad serves 6
Featured at Market on November 27, 2021

4 large cactus peeled and simmered for 20 minutes then fine julienne. (This is your nopales)
6 oz pickled jalapeno peppers sliced
1 pomegranate seeded
4 oz pickled red onion julienned 
8 oz oven roasted tomatoes
1/2 bch cilantro
7 oz cheese white shredded 
6 cups mixed salad lettuce dressing
1 cup peanut oil
1/2 cup red wine vinegar
salt and pepper
1 teaspoon dried oregano
combine toss, serve & be happy

Market Panzanella Salad
Serves 4
Featured at Market on December 4, 2021

For the Salad:

½ Loaf Italian Bread, cubed

1 Cucumber, sliced

1 each Green Bell Pepper and Red Bell Pepper, seeded and diced

½ pint Cherry or Grape Tomatoes, quartered

½ each Red Onion, thinly sliced

For the Dressing:

1 clove garlic, minced

½ cup Olive Oil

½ cup Balsamic or Red Wine Vinegar

Salt and Pepper to Taste

Combine vinegar, olive oil, and garlic in a small bowl and whisk. Add salt and pepper to taste.

In a large bowl, combine all vegetables and drizzle with the vinaigrette dressing. Toss to coat and allow to set for 10 minutes.

Just before serving, add the cubed bread and lightly mix.

GOLGAPPAS (INDIAN SNACK)
Featured at Market on December 11, 2021

INGREDIENTS:
Aloo Mash
Potato – 2 nos.
Turmeric powder – ¼ tsp.
Fresh cilantro -1 tbsp.
Cumin seeds -1/2 tsp.
Ghee -1 tsp.
Salt – to taste

Cook whole potatoes and pull away the peel when they have cooled down. Mash them with a pinch of salt. Add ghee to a hot sauté pan and roast cumin seeds. When they are aromatic, add the turmeric powder and sauté for 1 min. Then add the mashed potatoes and give it a good stir. A handful of fresh chopped cilantro brings a fresh taste to the mix. Keep aside to cool. 

Golgappa Assembly items

Mini Puri – 15 (available in Indian Grocery stores)
Cilantro chutney
Tamarind chutney
Red onion (finely chopped) –1
Tomatoes (finely chopped)- 2
Boondi – ½ cup (available in Indian Grocery stores)

To make a Golgappa:  Take a mini Puri. Gently crack the top to form a hole. Spoon ¼ tsp. of Aloo, top with chopped onion and tomato mix. Spoon in ¼ tsp. of Cilantro chutney and ¼ tsp. of Tamarind chutney. Garnish with fresh cilantro and a pinch of Boondi. Pop the whole Puri in your mouth and enjoy the burst of flavors…savory & sweet! Hope you enjoy this flavorful bite!              

Winter Market Trifle
Featured at Market, January 8, 2022

Serves 4

1 Pint Strawberries OR 4 Whole Peaches

2 Tablespoons Sugar

1 Tablespoon Balsamic Vinegar

1 Vanilla Sponge Cake, 8 Inch Round

1 Cup Heavy Cream

4 Each Egg Yolks

2 Tablespoons Sugar

1 teaspoon Vanilla Extract

To prepare the fruit, first remove the stems of the strawberries, and slice strawberries into quarters and place in a bowl. If using peaches, remove the pit and slice into medium sized cubes. Alternatively, other winter fruits may be used. Blueberries, figs, and plums work very well! Toss the fruit in 2 Tablespoons of sugar and set aside for 10 minutes. The sugar will begin to dissolve with the juice from the fruit. Add in the balsamic vinegar and toss to coat the fruit. Slice the prepared vanilla sponge cake into 1 inch cubes. The sponge cake for this recipe can also be substituted with angel food cake, chocolate cake, or even gluten free cake if dietary accommodations are needed. In a glass serving bowl or individual dessert cups, place a few cubes of the cake on the bottom of the vessel, and cover with a layer of the fruit mixture.

To prepare the crème anglaise sauce, warm the heavy cream over medium heat in a saucepan. Once the cream begins to steam and a skin forms on top, combine the egg yolks, vanilla, and sugar in a small bowl, then slowly add to the hot cream, continuing to stir on medium heat constantly. Cook until the sauce just begins to thicken, or until the cream just begins to boil. This thick cream sauce can be poured over the fruit in the serving dishes, and garnished with a sprig of mint leaves or dash of cinnamon for a holiday treat!

Family Values Guide Jennings Provisions

The first time I enjoyed lunch at Jennings Provisions on Old Main Street, I had a distinctly pleasurable feeling of Deja Vue. The welcoming greeting from staff, the fresh quality of the food, the interesting and diverse menu, and the eclectic décor that was a mix of modern and vintage, reminded me of pleasurable dining experiences in the past.  It was when I met the owner and his sister that everything fell into place.  The proprietor, Marc Cripe, and his sister Meagen Jones, come from a long line of successful restaurateurs.  Thirty years ago, the Café de France was a favorite spot.  Then we found Central Café in East Manatee which became our new go to.  Both of these restaurants were the inspiration of the Cripe family. No wonder everything felt so right at Jennings.


Still a family operation, the qualities that made their other restaurants so successful are very much in evidence.  According to Marc and Meagen, their “family values” include sourcing local growers and brewers, creating as much of their menu “in house” as possible (they make their bread), and offering a relaxing and sociable atmosphere.  As Marc pointed out, “Our menu is designed around shareable plates meant to be enjoyed with friends.  Our selection of local beers, ciders, and wine are chosen to complement our menu and to support our local food industry. We’re all in this together.”  They carry a locally brewed kombucha for those who prefer something non-alcoholic.  And keeping things “in the family”, the wine selection is from Lola Winery in Calistoga Ca, developed by their brother Seth Cripe.


Marc and Megean are part of a group of young entrepreneurs who are bringing a new vibe to downtown Bradenton. As Meagen says, “Those of us who grew up here want to see a thriving and diverse downtown.  We want a “place” to go.  That’s what will keep us here and attract new, younger residents to this community.”   Recently, they added a select group of merchandise- t-shirts, jewelry, greeting cards-as they recognized a need for more retail on Old Main.  Almost all of the items are created by local artists, like Clare, the incredibly engaging young woman who runs the front of the house.  Patrons of Central Café will remember the same eclectic mix  where you could have a great meal and find a great gift.


Longtime Bradenton residents have watched Downtown’s ups and downs, but this commitment of talented young entrepreneurs signals a new era.  Thanks to this new generation of a talented family, we continue to have a place that gives us an authentic experience of the best of this community.  Jennings Provisions can be found on Facebook, Instagram, and Jennings.provisions@gmail.com.  Know before you go as the menu changes to reflect what’s in season. 


Thank you to guest blogger, Maureen Zaremba, for this Good News!

What Are We Smokin’

We are a locally owned business in South Florida committed to bringing premium quality products directly to you.  Guaranteeing the freshest tastes of home, our premium Smoked Fish Dip will satisfy the most discerning palates.  


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Uncle Nick’s NY Bagels

Uncle Nick’s is a family owned Bagel N Sub shop located in Bradenton Florida. We offer fresh baked bagels.


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The Sand Witch Shoppe

A collection of magical tools & jewels for manifesting positive vibes. Handmade with love & good intentions, this jewelry is created to bring out your highest self.


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Petrichor Mushrooms

Urban Mushroom Farm in Palmetto, Florida. We cultivate Boutique Quality Gourmet Mushrooms on 100% Certified Organic Hardwood Sawdust & Soy Hulls.


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