This recipe is provided courtesy of mom and farmer Debi Chambers of TiRoc Farm. A welcome addition to Mom’s breakfast-in-bed surprise! Carrot-Kale Juice 1 Green Apple 3 Handfuls spinach 6-8 Kale Leaves 4 Large Carrots 1 Piece Ginger (thumb sized) Combine all ingredients in juicer. If using a blender, blend well and strain through cheesecloth.
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MSFM Customer Blogs About Local Food!
Main Street Farmers Market customer Mary Haymaker has taken her love of food and given it a local twist! Her blog, chattavore.com, is home to an account of her latest project: buying as much food from local producers as possible, then exploring their culinary possibilities! Follow this link for meal plans, recipes and mouth-watering photos!
Spring Veggie Bread Pudding
Spring Veggie Bread Pudding 6 eggs from free range hens 1 cup milk 2 tsp whole grain mustard 1 cup chopped fresh parsley, thyme and chives ¼ tsp salt A large pinch of white pepper 3 cups bite-sized cubes of day-old bread 1 cup farmstead cheese, grated ½ tbsp extra virgin olive oil ½ tbsp [...]
How to Freeze Eggs
Did you find a great deal on farm-fresh eggs? It’s possible to store your eggs for future use! From the University of Missouri Extension food preservation webpage: “Eggs can be stored for 2 to 3 weeks covered in the refrigerator, so freezing is usually unnecessary. If you have an excess of fresh eggs, however, freezing [...]
Winter Squash Garlic Soup Recipe
(1) bulb elephant garlic(2) bulb regular garlic(1) medium size loaf dense bread (french, sour dough- I usually grab what works from the discount section of the bakery) (1) pie pumpkin or Butternut squash, halved, seeded, roasted and cut down into smaller pieces.(1) white onion, peeled and chopped(1) bunch rosemary(32) oz stock (chicken or veggie)(1) c. [...]
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