By Chanda Temple
Chelsea and Isaiah Parker rose from their bed on a recent Saturday at 6 a.m. to prepare for a 90-minute drive from Jacksonville to Birmingham to get food they cannot find in their part of the state.
A Mediterranean vibe sandwich that features roasted sweet potato, little punches of garlic, cardamon golden pickled onions and zing from a preserved lemon kale salad on homemade bread. Date bars. And apple galettes that look like open-faced pies bursting with fresh flavors of roasted Lady Alice Apple, dates, sun butter frangipane on a sourdough olive oil crust.
“I love everything she makes,” Chelsea said. “It’s so fresh and healthy.”
