The Curious History of Chestnuts

By |2017-10-03T15:19:55+00:00October 3rd, 2017|Profiles|

Evidence of the cultivation of the chestnut by man is found since around 2000 BC.  It was Alexander the Great and the Romans who planted chestnut trees across Europe while on their various campaigns. A Greek army is said to have survived their retreat from Asia Minor in 401–399 BC thanks to their stores of chestnuts. Ancient Greeks wrote of chestnuts to [...]

Dan’s the Man for North Florida’s Best Blueberries

By |2017-07-27T16:00:39+00:00April 24th, 2017|Elkton Farm, Profiles|

Blueberries, blueberries, blueberries! Tis the season for Northeast Florida’s juiciest and plump blueberries. These blueberries are not only delicious in pies, smoothies, salads, jams, muffins and pancakes; they are incredibly healthy for you. Current research done by The United States Highbush Blueberry Council’s research shows that blueberries can help with anti-aging, infection fighting, improved eyesight, [...]


By |2017-07-27T16:01:39+00:00April 19th, 2017|Elkton Farm, Profiles|

In the May 2017 Issue of Florida Grower How Florida Growers Are Agritaining and Gaining by Paul Rusnak Nearly 113 million people! That mind-blowing figure represents the number of tourists the Sunshine State welcomed last year, according to statistics from Visit Florida. Not an anomaly, the number marked the sixth consecutive record-breaking year in that regard. [...]

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The History of Genetically Modified Foods

By |2017-07-27T16:53:36+00:00May 23rd, 2016|Market, Profiles|

The History of Genetically Modified Foods will help clarify why modification was even started. Some people say that we must have Genetically Modified Crops to support the agricultural community, a needy world and bigger profits.   Here is a look from both sides of the fence. Higher food prices, a significant boost in [...]

Chef Chris McGarry

By |2017-06-14T19:03:09+00:00March 18th, 2016|Profiles|

A Florida native from Dania Beach, Chef Chris McGarry became inspired at a young age to pursue a career in culinary arts.  Chef Chris has trained through experience with many accomplished chefs and has developed his skills with several Italian eateries, the world renown Calgary Chapel of Fort Lauderdale, Lime Fresh Mex and most recently [...]

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Chef Ryan Ruffell

By |2017-06-14T18:22:44+00:00March 18th, 2016|Profiles|

Starting his culinary career at age 14 following the footsteps of his father, Chef Ruffell makes his mark as Chef de Cuisine at the acclaimed Blackfly Restaurant in St Augustine, FL.  Previously executive sous chef at Roy’s in Jacksonville Beach and Stonewood Grill before that, Chef Ruffell brings extraordinary culinary knowledge and interesting Asian sensibility [...]

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Galley Wars!

By |2017-06-14T18:20:11+00:00October 24th, 2015|Profiles|

Thank you, Jake Martin of the St. Augustine Record, for this great write-up! FCTC Culinary Students Impress Judges at 'Rustic' Cook-Off By JAKE MARTIN Originally Posted: October 22, 2015 - 11:53pm in The St. Augustine Record Two teams of students from First Coast Technical College’s School of Culinary Arts won over the taste buds of [...]

Chef Alonso Gareth

By |2017-05-20T14:17:52+00:00July 17th, 2015|Profiles|

Alonso Gareth, Chef de Cuisine - BlackFly, St Augustine. Chef Gareth will lead the third class in Rype & Readi's Summer Trilogy, on How to Make Portuguese Cataplana. Chef Gareth received his eduation at The Culinary Institute of America in Hyde Park, New York. He has worked in Minnesota, Iowa, New Orleans, and most recently St. [...]

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Classroom for a Day

By |2017-06-03T19:16:45+00:00May 9th, 2015|Elkton Farm, Profiles|

Tucked away in St. Augustine is a boarding school for sensory-impaired children pre-school through 12th grade. The largest of its kind in Florida, it is Florida’s primary public school for children who are deaf or blind. On April 21, Rype & Readi Farm became the classroom for the day when two 3rd grade classes, led [...]

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Dear Friends, Family and Valued Patrons of Rype & Readi

As we close 2018 and look forward to our 5th year, we once again welcome and will be challenged by change.


As many of you know, we took a calculated risk in opening at the Colee Stables downtown.
Property ownership had been disputed and litigated for the last 9 years. Finally resolved, we were regrettably unable to come to reasonable terms with the new owner and our lease ends on the 31st of December. This was complicated in part by a commitment we had made to expand our market operations downtown beginning next fall, adjacent to a well known, well trafficked anchor.
Rest assured Rype & Readi will have a downtown presence again. But for the immediate near term, we are consolidating operation to our St. John’s Golf Club facility where we will focus on catering, prepared foods, dinner events, cooking classes and, of course, a market for fresh local fine foods.
Please be sure to keep in contact with our social media on Facebook, Instagram, our website & newsletter to follow our happenings and special offerings.
Our location at the St. John’s Golf Club is a diamond in the rough. In addition to having a full restaurant and bar, we have a magnificent patio overlooking acres of manicured greens, gorgeous in the daylight and tranquil in the evenings when the golfer’s day is done.
With plenty of space on the terrace and adjacent properties (including parking for several hundred cars) this venue, at the intersection of State Road 207 and I-95 promises to host some creative, exciting and delightful family events throughout the coming year.
We fondly wish you all a festive and memorable holiday season and thank you for your continued support. Please let us know if there is any event, occasion or opportunity to help you celebrate life though a special event with great food and smiling faces.
Merry Christmas and Happy New Year
With Profound Appreciation,
Your friends at Rype & Readi