Apopka newlyweds
start their passion project: a farmers market on a farm, Lauren Delgado writes.
Zion Farms & Market isn’t just a farmers market for organizers Cherette and Raymond Warthen. It’s a passion project for Cherette, a 35-year-old marketing manager, and Raymond, a 41-year-old engineer.
The newlyweds decided to fill the need they saw for fresh, organic produce in the community surrounding the farm, which is located at 423 E. Keene Road in Apopka. About a year ago, they, along with volunteers, started transforming the former horse pasture into a large garden.
“The beauty is that this land that was neglected for so many years is so fertile,” Cherette said.
In March, they first opened their farmers market at the farm. It’s open from 9 a.m.-2 p.m. on the first and third Saturday of each month. Visitors
“When you come out to Zion, you don’t only get to pick your own produce and vegetables, but you can also learn.” Raymond Warthen, Zion Farms & Market organizer
can pick their own produce, take archery lessons, watch cooking demonstrations, see farm animals such as cows, a horse, chickens and more.
“When you come out to Zion, you don’t only get to pick your own produce and vegetables, but you can also learn,” Raymond said.
Reporter’s note: The market will be open on May 5.
The couple pride themselves on growing their produce from seed and using organic methods to further the process. Although Raymond had some farming experience courtesy of his family, it was all new for Cherette, who grew up in Brooklyn, New York.
The past year has consisted of a lot of trial-anderror, and the Warthens are more than happy to share what they’ve learned with others.
Other vendors hawking everything from spices to organic creams also attend the market. The Warthens are looking to add more Florida-based businesses to the lineup.
“We want to provide economic opportunities for other local businesses,” Cherette Warthen said.
So far, the community has been supportive of the farm and invested in the idea of organic farming.
“We want to make it a focal point in the community,” Raymond Warthen said.
If you’d like to learn more about Zion Farms & Market, visit ZionFarmsAndMarket.org. The Warthens mentioned that squash and zucchini were in season right now (and apparently growing to huge sizes on their farm), so I’m leaving you with this recipe for Stuffed Florida Zucchini and Yellow Squash Parmesan from the Florida Department of Agriculture and Consumer Services.
Stuffed Florida Zucchini and Yellow Squash Parmesan
2 medium Florida zucchini or large yellow squash
1⁄2 cup ricotta cheese 1 ½ cups mozzarella cheese, shredded
1 cup marinara sauce (your favorite)
1⁄4 cup Parmesan cheese, grated
1⁄2 cup panko breadcrumbs
2 tablespoons fresh basil or 1 teaspoon dried Olive oil for cooking Sea salt and fresh ground pepper, to taste
1. Preheat the oven to 375 degrees. Cut off the stem side of the zucchini or yellow squash. Cut zucchini or yellow squash evenly in half lengthwise. Using a small spoon, scoop out the seeds from each half to create room to hold other ingredients. Season the zucchini or yellow squash with salt and pepper.
2. Preheat a large sauté pan over medium-high heat. Add 1 teaspoon of olive oil to the preheated pan. Place the zucchini or yellow squash skin side up in the sauté pan and cook for about 2 minutes on both sides. Remove from pan and place on a cookie sheet skin side down.
3. In a small mixing bowl, combine panko breadcrumbs, 1 tablespoon olive oil, chopped basil and Parmesan cheese. Season ingredients to taste with salt and pepper, and stir to combine.
4. Evenly distribute the ricotta cheese and marinara sauce on top of the zucchini or yellow squash. Top the yellow squash and zucchini with the shredded mozzarella cheese. Evenly sprinkle the breadcrumb topping mixture on top of the zucchini or yellow squash.
5. Bake the stuffed zucchini or yellow squash for 10 minutes or until topping is golden brown and cheese is bubbly. Remove from oven and let cool slightly. Serve warm.