We have honey this week!!! Hurry before it’s gone!



Keys Gate Farmers Market will open Saturday January 5, 2013 at 9 am until 12 pm with an assortment of vegetables. Come join the fun ladies and gentlemen! Cauliflower, broccoli, squash, heirloom tomatoes, pink and purple eggplant, bok choy, cabbage, over 10 kinds of peppers and so much more! Hope to see you there!

Welcome to the Keys Gate Farmers Market!

We are a local Farmer’s Market located directly behind the Keys Gate Sales Center in Homestead, FL.  We specialize in organic and hydroponic produce that we either grow on-site or obtain from an organic producer.  We opened to the public for the first time last year and recently re-opened Saturday January 28th.  We welcome the public; however, if you are a Keys Gate resident, you will receive a special discount on top of our already reduced pricing.  (CASH ONLY ON ALL PURCHASES)  

We are located at 888 Kingman Road Homestead, FL 33035 (directly behind the Keys Gate Sales Center on the corner of Kingman Road and North Canal Drive.)

We will be open every Saturday from 9 AM to 12 PM (unless we sell out early)!

If you have any questions or would like to make a suggestion, please feel free to leave us a message!  You can also contact us at 305-230-0000.

Hope to see you there!

Grilled Eggplant with garlic and ginger sauce


  • 1 1/2 pounds eggplant, cut diagonally in 1/2-inch slices
For the sauce:
  • 1 teaspoon sesame oil
  • 3 tablespoons soy sauce
  • 1 tablespoon canola or peanut oil
  • 2 tablespoons rice wine
  • 3 cloves garlic, minced
  • 2 tablespoons rice vinegar
  • 2 teaspoons minced fresh ginger
  • 1 tablespoon honey or sugar
  • 3 scallions, thinly sliced
  • 1 tablespoon cornstarch
  • 1 to 3 jalapeno or serrano chilies, minced


  1. In a small bowl, stir together the soy sauce, rice wine, rice vinegar, honey, and cornstarch. Set aside.
  2. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals out evenly. Bush the eggplant slices with the sesame oil and grill over medium heat until they have softened, turning half-way through. Remove to a plate.
  3. Remove the cooking grate and place your wok directly on top of the coals. Swirl in the canola or peanut oil. If the wok is hot enough, the oil should move quickly around the wok. Add the garlic, ginger, scallions, and chilies. Stir for 10 seconds, until brown and fragrant. Add the eggplant and stir for 1 minute. Stir the sauce and add it to the wok. Bring the mixture to a boil and cook until sauce thickens. Remove to a bowl and serve hot or cold.

French Onion Soup


  • 1/2 cup unsalted butter
  • 2 tablespoons olive oil
  • 4 cups sliced onions
  • 4 (10.5 ounce) cans beef broth
  • 2 tablespoons dry sherry (optional)
  • 1 teaspoon dried thyme
  • salt and pepper to taste
  • 4 slices French bread
  • 4 slices provolone cheese
  • 2 slices Swiss cheese, diced
  • 1/4 cup grated Parmesan cheese


  1. Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.
  2. Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.
  3. Heat the oven broiler.
  4. Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.

Green Beans with Mushrooms and Red Onions

Green Beans with Mushrooms and Red Onions

1 pound fresh green beans trimmed and cut into 1 inch pieces 1/3 cup sliced red onion
1 tablespoon water 3/4 pound fresh oyster mushrooms
2 tablespoons olive oil Salt and freshly ground black peppers

Steam green beans until tender, drain in a colander shaking off any excess water, set aside.

While the beans are steaming, heat the oil over medium-high heat in a large nonstick skillet.  Add the onions and cook, stirring until softened slightly, about 3 minutes.  Add the mushrooms and cook, stirring occasionally, until the water they release has evaporated and they begin to brown, about 10 minutes.  Add the green beans and stir to combine and rewarm.  Season with salt and pepper.  Serves 6

Mushrooms Berkeley

Mushrooms Berkeley

  • 1/4 cup red wine vinegar
  • 2 tablespoons Dijon Mustard
  • 2 tablespoons Worcestershire sauce
  • 1/3 cup brown sugar
  • 1/4 cup butter (1/2 stick)
  • 1 sweet onion, halved and sliced
  • 1 pound fresh oyster mushrooms, sliced
  • Salt and ground pepper to taste

Stir the red wine, mustard, worcestershire sauce, and brown sugar together in a bowl until the sugar is thoroughly incorporated into the mixture; set aside.

Melt the butter in a saucepan over medium heat; cook and stir the onion in the melted butter until translucent, 5 – 7 minutes.  Add the mushrooms, season with black pepper, and continue cooking and stirring another 3 minutes.  As the mushrooms reduce in size and begin to brown, stir the wine mixture into the mushroom mixture, Simmer until hot, 1 to 2 minutes.  Serve immediately.  Serves 4

Recipe courtesy of