Miami is famous for its alluring beaches and irrepressible urban energy. But this vibrant destination also has a lesser-known pastoral side: a long history of farming that supports a kaleidoscope of cuisines and myriad of dining options. The micro-greens served at Miami’s top restaurants were likely lovingly cultivated in the farmland of South Dade, where the tropical climate allows for a year-round growing season. The Berries decorating dessert or the chunks of mango in a smoothie may have made their way from a Homestead farm to eager lips within hours. To discover where your food came from – and to ...
