For many people, the recession is over. At least, that is what the news tells us. Joel Bray, founder of the Shining Light Garden, a bountiful vegetable and flower farm located off of 66th Avenue, knows better.
What started out as a backyard gardening project in 2008 has grown into 20 acres filled with vegetables to feed people in need, and flowers that brighten up the rooms of patients at the VNA Hospice House.
“We are blessed to be a blessing,” said Bray. “We donate food to several local food pantries and food kitchens. There is still an overwhelming need out there. I hear stories from people every day about the desperation in people’s eyes. The economy has not recovered for many people.”
Tuesday night, more than 100 supporters gathered at Osceola Bistro in Downtown Vero Beach to pay tribute to Bray and the garden that keeps on giving. Osceola Chef Chris Bireley, who grew up in Vero, is very involved in local philanthropy, but the Shining Light Garden holds a special place in his heart.
“In 2011, before we opened the restaurant, my wife and I wanted to team up and help an organization in town and grow with it as we grew. I had just read an article about Shining Light Garden. This is a farm-to-table restaurant and I told my wife that we were also going to be a table-to-farm restaurant,” Bireley explained.
The restaurant stayed true to its model and serves local food. On Tuesday, Bireley served the crowd shrimp and grits, stuffed pork tenderloin, and chicken, each dish accompanied by vegetables freshly picked from the garden.
“We get so inspired when the ingredients are dropped off 24 hours before the event. The vegetables were to die for,” said Bireley of the overwhelming bounty brought to the restaurant. “For the first course, we used kale and beets from the garden, along with organic lettuce from Osceola Farms, with strawberries from the Hornbuckle Family Farm and a vinaigrette dressing made with citrus from Schacht Groves.”
The main courses included sweet potatoes, carrots and caramelized onions from the garden, which together with russet potatoes were turned into a delectable hash. Dessert too stayed true to local flavors, as guests were served a white chocolate crème brûlée topped with Hornbuckle strawberries.
Connie Derman, a member of the Garden Club of Indian River County’s Jasmine Circle, organized the event and made a plea for volunteers.
“We are so grateful to our supporters and volunteers. We always welcome new volunteers for as much or as little time as you would like,” said Derman. “There are different opportunities, including picking and arranging flowers for the VNA Hospice House.”
The event raised close to $10,000 for the garden, which supplies fresh vegetables at no cost to people in need in our community, primarily through food pantries and nonprofit organizations, enabling them to eat a healthier, balanced diet.
To volunteer call Joel Bray at 772-539-3752.