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Folks, we have a new product at the market and are so excited to be carrying it for you. Pungo Creek Mills Pure Indian Cornmeal is stone ground from 19th century heirloom Indian corn on Virginia’s Eastern Shore. Suzi has been raving about this product for months and we are happy to announce that we FINALLY have it in stock. Below is a simple recipe for Pungo Creek Indian Cornbread, which can also be found on the back of the package.
Pungo Creek Indian Cornbread
1 cup water
2 cups milk
1/2 tsp. salt
1/2 stick butter
1-1/2 cups cornmeal
1/3 cup sugar
2 eggs, beaten
1 tsp. vanilla
Cook water, milk, salt and butter over low heat until butter is almost melted. Add cornmeal, sugar, eggs, and vanilla. Stir and let thicken. Pour into a 8×8 pan. Bake at 400 degrees for 35-45 minutes. Double recipe for 9×13 pan size.
Wondering what to do with all those tomatoes and bell peppers you harvested from your garden or found in your CSA box? Here’s a simple recipe adapted from one of our regular customers. Thanks for the idea, Kenya!
Slow Cooker Tomato Stuffed Bell Peppers
6 Bell peppers
Bunch basil, finely chopped
1 cup chicken/veggie broth
4 ounces cheese, grated
5 medium tomatoes
1 onion, chopped
2 cloves garlic, thinly sliced
2 tablespoons olive oil
Freshly ground black pepper
1 cup Quinoa/Couscous, cooked
Remove tops, membranes and seeds from peppers. In a medium bowl, mix together garlic, basil, pre-cooked quinoa/couscous, onion, cheese, and tomatoes. Pour broth in the bottom of the slow cooker and place peppers with the filled sides up in the cooker. Top with ground black pepper and more cheese.
Cook for three to three and half hours on high in a slow cooker or 6 to six and half hours on low in a slow cooker.
- SERVINGS 4
- 2 medium fennel bulbs
- 1 cup all-purpose flour, for dredging
- 1 1/2 cups fresh bread crumbs, for dredging
- 2 teaspoons coarse salt, plus more for seasoning
- 3/4 teaspoon freshly ground pepper, plus more for seasoning
- 3 large eggs
- 1 1/2 cups Green Pasture coconut oil, just enough to yield about 1/4 inch in the pan
- Remove tops and fronds from fennel bulbs. Slice each bulb in half widthwise. Cut each half into slices about 1/8 inch thick.
- Pour flour into a medium bowl and bread crumbs into another. Season with the salt and pepper. Crack eggs into a third bowl; whisk until frothy. Season with salt and pepper. Dredge fennel lightly in flour, then in egg, and then in bread crumbs, shaking off excess after each step.
- Heat oil in a large saute pan over medium heat. Check to make sure the oil is hot enough by tossing a pinch of flour into the pan. If the flour sizzles, the oil is ready.
- Fry fennel slices until golden brown on each side, about 30 seconds per side, working in batches so as not to crowd pan. Drain on paper towels; season with salt. Serve hot.