Farmer Picks
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OCTOBER 30th & 31st deliveries
$20 Farmers Pick
Slicing Tomatoes (1 pound) Apples (4-5) Arugula (1/2 pound) Field Lettuce (1 head) Radishes (1 bunch) Asian Salad Turnips (bunch) $30 Farmers Pick everything in the $20 box plus:
Shiitake 'Shrooms (1/4 pound) a second Slicing Tomato a second Field Lettuce $40 Farmers Pick everything in the $30 box plus: Mixed Roots (1.5 pounds) Mixed Greens (1/2 pound) a second order Apples
(Farmer Pick contents may change before delivery due to unexpected events.)
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Weekly Recipe
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We're celebrating the first of our 2013 Pork Harvests with a recipe for Shrimp and Grits. Our version is inspired by the fabulous dish served at 5 Seasons Brewing, yum!
Shrimp and Grits
Ingredients: Shrimp, Saxon Mill Grits, Moore Farms Sausage, Beech Creek Farms Tomatoes, Rise and Shine Farm Garlic. (We don't yet have a local Shrimp producer on board but the rest of the ingredients we offer on the Online Market.)
Prepare Grits according to package directions or your favorite recipe: for Shrimp and Grits we like to use milk for them and add cheese when they are done.
To make Shrimp: Wash, trim and chop 1-2 fresh Tomatoes into 1/2" dice. Trim and smash or crush 1-2 cloves Garlic.
In a skillet gently brown 1/2 pound Sausage, do not overcook. Add Tomatoes, Garlic and seasonings of your choice (we used Fennel Seed and Italian Seasoning for this batch). Cook over medium heat for about 5 minutes until Tomatoes "melt" into the sauce. Add 1/2 cup Chicken or Vegetable Broth, cook for another 5 minutes to reduce sauce. Turn heat off, add Shrimp and cover. Allow sauce to cook Shrimp for 5-10 minutes or until heated through and opaque.
Serve with prepared Grits, yum! (This sauce is also very good with pasta or rice.)
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