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Farmer Picks
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June 12th - 14th deliveries
$20 Farmers Pick
Napa Cabbage (1 head)
Sugar Snap Peas (1 pint)
Vidalia Onion (1)
Lettuce (1 head)
Carrots (1 bunch)
Radishes (1 bunch)
Tuscan Kale ~OR~
Swiss Chard (1 bunch)
$30 Farmers Pick
everything in the $20 box plus:
Peaches (4)
Fennel (2 bulbs)
Cucumber (1) $40 Farmers Pick
everything in the $30 box plus:
Swiss Chard (1 bunch)
Lychee Fruit (1/2 pound)
Acorn Squash (1)
(Farmer Pick contents may change before delivery due to unexpected events.)
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Weekly Recipes
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Our Recipes are for our Dinner on the Grill Package
If you have never tried Grilling a Roast you'll be surprised at how delicious and easy it is! Box includes: Pork Shoulder Roast, Mixed Root Vegetables, Fennel, Vidalia Onion, Cucumber
Grilled Pork Roast
1. Brine that Pork! Dissolve 1/2 cup each sugar and salt with 1 gallon water. Add fresh Ground Pepper, Red Pepper Flakes, Garlic, etc., any other seasonings you like. Place all in a large zip bag or container with a lid in the fridge overnight. To prepare for the grill drain and pat dry.
2. Heat grill on medium setting or charcoal to medium temp (250 degrees). You want to Roast with indirect heat: the coals or flame should be on one side of the grill and the Pork next to it but not directly over the heat/flame. Place Pork Roast over a drip pan with water in it to catch fat drippings. Roast for 2-3 hours, Will says longer is better.
3. Sauce if you like but we generally slice it down and find it doesn't need it!
Roasted Roots
Grilled Roasted Roots are super yummy! Wash, trim and chop a variety of Roots Veggies, toss in just enough Olive Oil to coat and season with salt and pepper. Wrap up in foil or another covered container that is grill-proof, roast for 30-45 minutes or until tender and just crispy.
Veggie Salad
Wash, trim and chop Fennel bulb and fronds, Vidalia Onion and Cucumber. Drizzle with Vinegar and Olive Oil, season with salt and pepper (or use your favorite dressing). Chill in the fridge before serving.
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