Store and Deli are now open 10-3 Tuesday - Saturday
Arts & Craft Fair - Saturday, June 27 !!
Grove tours 11am & 1pm Thursday - Saturday Play area open 10- 3 Thursday - Saturday
Note: due to COVID-19 above schedules are temporarily in place
Fruit shipping resumes in mid-Nov when the new crop ripens.
We are STILL shipping Frozen Juice, Wine & Fudge, Jams & Jellies & more.
Now Available - fresh locally farmed Clams & Oysters from Two Docks Shellfish
Place order with Two Docks by Thursday 9AM - Available for local pickup only on Friday or Saturday
Salads & Sides
Florida-style Watermelon Ceviche
1/4 lb. Florida Bay Scallops
1/4 lb. large Florida Shrimp, peeled, de-veined and cut into small pieces.
1 Florida Orange (plus six to serve in, if desired)
1/2 Cup plus 2 Tbsp. fresh Florida Orange Juice
1/4 Cup fresh Lime Juice
2-3 tsp. fresh jalapeno, finely chopped
Kosher Salt & Pepper to taste
1/2 Cup Seeded Florida Watermelon, diced
1/2 tsp. fresh Ginger, peeled and grated
1 1/2 Tbsp. Red Onion, finely diced
1 1/2 Tbsp. fresh Mint, chopped
1 large Florida lettuce head
Cut & peel the outer skin & white pith from the orange, then cut out the segments. The orange segments should be ready to eat at this point.
Carefully chop the segments into small pieces. Stir together chopped orange, orange juice, lime juice, watermelon, ginger, red onion and jalapeno in a large bowl.
Bring a half-full 1 qt saucepan of lightly salted water to a boil and add scallops.
Poach the scallops until just cooked through, about 1 minute.
Transfer scallops with a slotted spoon to a bowl of ice water to stop from cooking further.
Return water in saucepan to a rapid boil and poach shrimp in same manner.
Drain shrimp in a colander and transfer to a bowl of ice water to stop cooking.
Drain scallops and shrimp well and pat dry.
Add scallops, shrimp and mint to watermelon mixture.
Toss to combine throughout and season with salt.
Cover the ceviche and chill at least 1 hour to allow flavors to come together before serving.
Trim and separate lettuce leaves.
Serve ceviche in a hollowed out orange or grapefruit lined with lettuce leaves.