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Fresh Fried Donuts at the Green Market
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Sunday,
November 29, 2009
At first I found it odd - donuts and tacos under the same roof. But out-of-the-ordinary was good and my taste buds weren’t complaining. The smell of dough frying drew me in from the parking lot and upon seeing Juanita making tortillas from scratch I knew I had to have one.
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Everything under the canopy was homemade. Jim Kriz’ fresh-fried, bite-sized donuts were mouth-watering -- a Czech recipe from the old country – fried on the spot then honey-glazed or dusted with cinnamon sugar. I hadn’t had breakfast yet, so I made room for a half dozen.
On to authentic El Salvadorian tacos handmade by Juanita Florez. Sure it was early and I just rolled out of bed, but perfectly seasoned beef topped with grilled white onions, a tangy avocado sauce, Serrano chiles and a hint of jalapeno was too much to resist for this die-hard comfort food fan. With little more than ground corn and water, elbow grease and a hot iron skillet, tasty corn tortillas were crafted in minutes and folded into a tasty morning treat ala scrambled eggs for those, like me, who hadn’t had theirs yet.
The unsung hero in the tent was Sarah Clayton, a second-year student at West Boca High studying culinary arts. Buzzing around from station to station like any good chef would, Sarah made sure everyone who stepped up to the booth got what they wanted quickly and with a smile.
“The money she earns here at the Green Market goes directly to her college fund,” said Brenda Clayton, Sarah’s Mom.
Clayton comes from a long line of Hungarian Jews and was inspired by stories about baking passed on by her grandmother. She is pursuing baking as a career and plans on attending the Culinary Arts Program at the Art Institute of Fort Lauderdale when she graduates.
Recently at the Publix Apron Cooking School in Boca, Former White House Pastry Chef, Roland Mesnier, baked for Sarah and her classmates. She said “it was amazing.”
“He taught us how to make a lemon orange pound cake topped with a blueberry and raspberry meringue. He even gave me the recipe. It was the coolest thing.”
The Margate Green Market happens twice a month through season. Click here for dates and contact.
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