The Farm Story
Filled with a dream and the drive, Gabriele Marewski purchased an abandoned five-acre avocado grove next door to her home and in 1999 founded Paradise Farms.
Respecting the principles of sacred geometry and the ancient art of feng sui, the layout of the farm is centered on a circle of beds and a gazebo that was designed in collaboration with Robert Barnes, a local architect and Richard Medlock, a local artist and stylized by Christopher Siragusa. The farm started with lettuce in the circle beds and each season the planting expanded to a greater variety of products. The product line now includes micro greens, over 52 varieties of edible flowers, a popular baby greens mix, assorted basil tops and mint tops, baby root vegetables, oyster mushrooms, honey and a variety of tropical fruits including carambola, jackfruit, monstera, mango, avocado, cotton candy fruit and bananas. Paradise Farms sells to the best chefs at high-end restaurants in the Miami area.
Paradise Farms Organic incorporates Biodynamic principles, which, among other things, encourages an intimate relationship with the land based on the energies of the earth, sun, moon and cosmos. The farm recognizes and values the vibration in everything from the atom, to the plants, insects, animals, and people. The farm design supports it’s intention to work with nature’s energy. This idea produces a higher vibrating food enriching it’s flavor. Paradise Farms is certified organic by Quality Certification Services from Gainesville. As vegetarians, this organic farm does not allow any meat or meat products on the grounds (or cigarettes).
Our ingredients are simple: natural organic matter, love and care. All weeds are pulled by hand, all planting is done by hand and all harvesting is done very selectively by hand. We pride ourselves in our edible flowers as they are the highest expression of the plant’s energy and represent the highest expression of the farm.
During the growing season from October to May, the farm in the past has hosted a diverse group of people who work in exchange for room and board. Though we are unable to accommodate interns at this time, the farm has had over 150 interns during a 10 year period. Most have been young people who want to gain experience in organic farming to eventually own or manage a farm.
Gabriele was born in the Black Forest of Germany and grew up on the Eastern Shore of Maryland on a 40 acre farm surrounded by a beautiful old enchanted forest: there grew her love for nature. She earned a Bachelor of Science degree in Agronomy from the University of Maryland. Her agricultural career began as a pest management scout inspecting miles of sweet corn fields for a local canning company as a means to support herself through college. In 1984, Gabriele relocated to Homestead, Florida working for AFEC, a fertilizer company working with many local plant nurseries. In 1994, she joined Miami-Dade County Commissioner Katy Sorenson’s team, handling all agricultural issues as well as responding to general constituent concerns.
Gabriele created a local organic farm to table series of dinners in collaboration with Chef Michael Schwartz of Michael’s Genuine Food and Drink. Dinner in Paradise is a series of monthly charity driven dinners which showcase the best chefs in Miami who are all customers of Paradise Farms. Dinner in Paradise has become one of South Florida season’s hottest venues.