CLICK HERE to visit the Hungry Chicken Homestead.  
SPECIAL DELIVERY TUESDAY MORNING:
Summer produce grown at Callicrate Cattle Company...
Fresh heirloom, open-pollinated Golden Bantam sweet corn. Plus, okra, yellow summer squash, zucchini and the first spaghetti squash of the season.
LOOK FOR an array of locally grown seasonal fruit and produce from area farms, arriving weekly at Ranch Foods Direct.
Bonus recipe:
ALABAMA CORN CHOWDER
This recipe is from Mary Boname, mother of Brian Fortinberry, owner of Front Range BBQ. It was published in her cookbook Top of the Range: A Recipe Collection.
1 pound smoked sausage (sliced one-inch thick)
2 medium white onions, chopped
3 stalks celery with leaves, sliced
2 Irish (red) potatoes, cleaned and diced to 1/4-inch
5 cups chicken stock
4 ears sweet corn, cut from cob
1 1/2 cups half-and-half
3 T. butter
1/2 tsp. kosher salt
1/4 tsp. white pepper
1/2 tsp. dried thyme
1/2 c. chopped fresh parsley
To a large 6-quart Dutch Oven pot add the butter, onion and celery. Saute over medium heat one minute. Cover and simmer til onion is translucent, about 8 minutes. Stir occasionally.
Add sausage, potatoes, corn, salt, pepper, thyme and enough chicken stock to cover vegetables completely. Bring to boil, cover, lower heat and simmer 30 minutes.
Add half-and-half and parsley; bring to almost a boil then turn heat off. Cover and allow to sit for 30 minutes. Taste and adjust seasoning before serving. Makes 10 one-and-one-half cup servings.
CLICK HERE to visit the informative Mini Moos and Kids Too website.
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