The Weblog
This weblog contains LocallyGrown.net news and the weblog entries from all the markets currently using the system.
To visit the authoring market’s website, click on the market name located in the entry’s title.
Heirloom Living Market Lilburn: "Bits and Bites" September 20, 2014
you will find this easier to read and be able to see pictures if you go to the Market and choose Weblog …it’s easier on the eyes!
Greetings Lilburn Market Members:
I hope this finds you all well and enjoying the weekend with family and/or friends!
Market Update
In the past Farmers/Growers had to deliver their items on Tuesday, Wednesday and Thursday to accommodate each of the Heirloom Living Market pickup locations. I also spent 3 full days preparing, setting up, hauling items for Farmers for each Market in addition to the hours spent doing the back-office chores. Moving to the Mountains required a change in the operational model. The Farmers/Growers now can ‘make the rounds’ to all of the Markets on one day! Thankfully, Volunteer Coordinators have stepped up to oversee the Markets which will allow me to ‘float’ to each of the Markets.
Kathy Barnes is the Coordinator for the Lilburn Market. Kathy has been a faithful Member of the Market since its beginning in March of 2013. She is also the Artisan who owns So-Koi and provides us with custom made Lanyards, Pillowcases and Retro-style Aprons! Please put her phone number in your contact list so if you have any issues on Market day you can contact Kathy directly.
The Lilburn Market pickup is between 4:30 and 7:00pm on Thursday. If you are running late, or have an emergency and are unable to pickup during this time frame, please let Kathy know as soon as possible. The Market space must be cleaned and vacated by 7:15pm for use by another group, so it is imperative that breakdown of Market start at 6:30pm. We understand that “Life Happens” and will do our best to work with you if you have an emergency.
If no phone call is received and the items you ordered are not picked up they will be donated to The Lilburn Coop and the Volunteers. Your account will be charged. Please be respectful of our time and effort on your behalf!
Volunteers Still Needed
We are still in need of Volunteers to help with the setup of Market. Our Market Members are a community of folks who want nutrient-dense, fresh, clean food and are dedicated to eating local and supporting our Farmers and Growers. It is necessary to work as a community to continue to bring you the products you shop for each week. Please consider helping out at Market for an hour or two at least ONE Thursday each month. Duties will include: Receiving deliveries from Farmers and Growers; ensuring items are distributed correctly to each order; packaging individual meat items in bags and labeling with Member name; general setup of display items and assisting Kathy as needed. Volunteer hours are anytime between 2:00pm and 7:00pm on Thursday.
The Wallace family has been faithful and consistently generous with their time in helping to set up the Market! Nancy Tuck, Rebecca White, Susan Coker, Sue Martinson, Marie and Chuck Wheeler, Kathy and KEB BARNES all strive to make your Market experience a good one! Help us to continue to bring you local, fresh, nutrient-dense food! Get involved!
If you are interested in helping out at the Market, please contact Market Volunteer Coordinator, Chance Claar-Pressley. Thank you Chance! You can email Chance at chancita@gmail.com .
Market
Our Farmers, Growers and Producers have been very good to us; delivering orders even when there were only one or two items for the Market. The upside has been that rarely do we NOT receive items because it was not ‘cost effective’ for a Farmer to bring it to Market. The downside has been for the Farmers/Growers/Producers who have made the effort but spent more in their time and gas then the product was worth. In other words they lost money serving our needs.
I have worked to increase Market growth in the past and will continue my efforts via more listings on various internet sites. talking with Health Food Stores Owners, Herbalists, Natural Health Care Providers however, Word of Mouth advertising by our current Members is the best way to grow the Market. The effort of the Farmers, Coordinators, Market Manager and Volunteers at present far outweigh the benefits. Please do your part and pass on information about the Market to friends, family, neighbors and co-workers.
Several of our Farmers/Producers are not in the immediate area and it is not feasible for them to continue delivering if it is not cost effective for them.
Dabrielle and Bruce Wills of My Daily Bread travel from Cleveland, Georgia to bring us their delicious organic bakery offerings. Could I find a more ‘local’ organic bakery? To be honest – I have tried. The quality of products, price and commitment of others has not measured up to the standards of the Market that have always been exceeded by My Daily Bread. Dabrielle’s products reflect their passion and commitment to providing nutrient-dense, organic and delicious fare to our Members. In order for them to continue making their wonderful products available to us, a weekly minimum must be met.
If minimums are not met and you have ordered items, you will receive an email letting you know that your items cannot be delivered. Perhaps we will make items available on an every-other-week schedule if orders continue to fall below minimum. Please be assured that we are doing everything we can to provide you with what you want from the local Farmers/Growers and Producers; but, understand that Buying Local means supporting those who are committed to providing ‘Local’!
Eating fresh, clean and nutrient-dense food is a commitment – a lifestyle. It is not an easy decision to make nor live due to the time involved in creating fresh, wholesome foods rather than reaching for something that is canned, boxed or frozen that either contains GMO’s or items you are not able to pronounce. Buying local and seasonal is even more of a commitment. Cost is a consideration; however, as I check grocery store prices, it appears that our Farmers prices are a considerable bargain! Healthy eating is a sure way to cut down on health care costs! Pay the Doctor or pay the Farmer. Which choice makes the most sense to you?
I have considered creating a survey to get input from Members concerning what we can do to improve the Market. Truthfully, I detest surveys and hesitate to put the energy and effort into something that will not be read by most and answered by few; however, I do want your feedback! So, if you are reading this and you have input, send me an email at
heirloomlivingmarket@gmail.com or call me at 404-432-4337.
(Note: end of rant)
Farmer Updates
Shalley of Carrell Farms has let me know that the ‘Chubs’ of Ground Water Buffalo will NOT be available for several more weeks. Last week folks who ordered a pound of Ground Water Buffalo received a pound of Ground Water Buffalo Patties instead of the ‘Chub’ (packaged roll). This is the same product as the ground, just in different form and packaging.
Vicky Steve Fry of Fry Farm have no offerings on Market this week. Vicky’s Father had back surgery. Please keep him and the Fry Family in your prayers.
Turkey
Several people have asked about Turkey. I am working to find a local source for our Holiday Turkeys and will have more information in next week’s Newsletter. We will have a sign-up sheet for folks who are interested in finding out more about availability at Market this week. Be sure and let us know you are interested. Typically Farmers ask for a deposit, ranging from $25 – $35 when orders are placed. This amount will be paid directly to the Farmer supplying the Turkeys.
…this and that…
The Black Lab has claimed the property as his own! Since there are no ‘leash laws’ here, the sight of dogs meandering down the road behind the house has un-nerved him a bit; but he has let them know that venturing beyond the middle will not be tolerated! (Keep in mind, the yard is fenced!) The biggest issue seems to be the family of cats who live across the street and wander into our yard at night. Due to his history with a very aggressive barn cat when he was a puppy, he has a strong dislike for felines and the yard is scoured every morning to ensure only their scent remains. I shudder at the thought of what will happen if he catches a cat in the yard. So far daylight finds no cats on the property. There are horses and cattle nearby and their calls to each other have him cocking his head and listening intently. Given his affinity for horses and ability as an escape artist, I keep a pretty close eye on him when we are out in the yard! All things considered, he is doing well.
As I begin to unpack and settle in my new home, I continue to marvel at the circumstances that have brought me to this new adventure in my life. I am joyful to awaken to fresh mountain air, gorgeous sights and a sense of peace that had eluded me for some time. The prayers of all of you “Prayer Warriors” truly interceded on my behalf and God blessed me with a beautiful place to call home, friends who assisted in getting me packed up, organized and moved and who continue to encourage me and support me as I make this transition. I am humbled and eternally grateful for His blessings and your love and support.
Thank you for taking the time to read this bit of information!
Please “Like” us on Facebook and please share the Market with family and friends!
Market will close at 6:00pm Monday for the Hamilton Mill Market!
Market will close at 6:00pm Monday for the Lilburn Market!
Order now since you are just a click way!
BUY LOCAL ~ Know your Farmer!
Augusta Locally Grown: RE-SEND - THE ON-LINE MARKET IS OPEN AT AUGUSTA LOCALLY GROWN
Hi Folks!
Lately, we’ve received multiple reports from folks who aren’t getting our email blog on Fridays at noon. We’re not sure why this happens, but we’re investigating it.
We suspect two possible explanations:
- The weekly email may be going to your junk mail. It is not unusual for a system to assign a mass email to “junk” or “trash.” Please check to see if that’s the case, and re-assigned our emails as okay for your in-box.
- The weekly email may be getting hung up in a server overload from our end. Multiple other markets use this same system on Fridays at noon. As such, we will start opening our market at 11:45am in hopes of an improvement.
Please send me an email if you notice any improvements or troubles from your end. We really appreciate any insights you can share. I’m at kim@augustalocallygrown.org.
As always, the ALG On-Line Market is open until 8pm tonight.
CHEERS!
Kim
Dawson Local Harvest: NEW PRODUCE AND ORGANIC VEGETABLE PLANTS!
DAWSON LOCAL HARVEST for September 26th
NEW PRODUCE AND ORGANIC VEGETABLE PLANTS READY NOW!
HI EVERYBODY!
Fall is here and we’re beginning to see some “new faces” on The Market Menu. FIVE HENS FARMS is back with the first of their Fall Beets, ples Eggs and selected free-range Pork. LEILANI’S has added a couple of new grilling and stuffing Peppers, and their Squash is making a reappearance, but the big news from LEILANI’S is Organic Vegetable Plants! Available this week in the Live Plants section of The Market are 4-packs of *Broccoli, Cauliflower, and Georgia Collards plants, grown in organic soil, non-GMO and chemical-free. Plus next week it looks like the first Kale will be ready! Lots of things beginning to happen, lots more coming. Stay Tuned!!
THE MARKET IS NOW OPEN!
REMEMBER! You can order until Tuesday night at 8pm. Pick up your order at Leilani’s Gardens Friday afternoons from 4 to 7pm.
You’ll find the DAWSON LOCAL HARVEST at http://dawsonville.locallygrown.net
We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible! We guarantee your satisfaction with all products in DAWSON LOCAL HARVEST.
Siloam Springs, AR: Online Market is Open!
Customer Appreciation Day at the market is scheduled for October 4th. More information to follow…..
Thank you for buying locally grown and homemade foods!
Heirloom Living Market Hamilton Mill: PLEASE READ!! Important Market Information
you will find this easier to read and be able to see pictures if you go to the Market and choose Weblog …it’s easier on the eyes!
Greetings Hamilton Mill Market Members:
I hope this finds you all well and you enjoyed the gorgeous weekend with family and/or friends!
Market Update
In the past Farmers/Growers had to deliver their items on Tuesday, Wednesday and Thursday to accommodate each of the Heirloom Living Market pickup locations. I also spent 3 full days preparing for and holding each Market in addition to the hours spent doing the back-office chores. Moving to the Mountains required a change in the operational model. The Farmers/Growers now can ‘make the rounds’ to all of the Markets on one day!
Our Farmers, Growers and Producers have been very good to us; delivering orders even when there were only one or two items for the Market. The upside has been that rarely do we NOT receive items because it was not ‘cost effective’ for a Farmer to bring it to Market. The downside has been for the Farmers/Growers/Producers who have made the effort but spent more in their time and gas then the product was worth. In other words they lost money serving our needs.
The total for the Market orders at the Hamilton Mill Market have continually fallen short of expected minimums. I have worked to increase Market growth in the past and will continue my efforts via more listings on various internet sites. Word of Mouth advertising by our current Members is the best way to grow the Market. The effort of the Farmers, Coordinators, Market Manager and Volunteers at present far outweigh the benefits. Please do your part and pass on information about the Market to friends, family, neighbors and co-workers. As of this writing, the total Market orders are less than $200. There must be a minimum of $650 in orders to make it feasible for delivery, set-up and pickup. If this minimum is not reached, you will be notified at Market close (6:00pm Monday) and given the option to cancel your order or pick it up at the Lawrenceville location. If you have any questions, please contact Maryanne at 404-432-4337.
Please be assured that we are doing everything we can to provide you with what you want from the local Farmers/Growers and Producers; but, please understand that Buying Local means supporting those who are committed to providing ‘Local’!
Thankfully, Volunteer Coordinators have stepped up to oversee the Markets and I will be available to help out a bit at each of the Markets.
Sarah Rockey is the Market Coordinator for the Hamilton Mill Market! Sarah has played an integral part of Heirloom Living Market since its creation in March 2013. I have every confidence in her abilities. You will find that Sarah is quite knowledgeable about nutrient-dense foods, the gluten-free lifestyle, the Paleo Diet and other areas of good health practices! Her dedication to the Market and healthy lifestyle serves us all well! Please put her phone number in your contact list so if you have any issues on Market day you can contact Sarah directly.
Hamilton Mill Market pickup is between 2:30 and 4:30pm on Thursday. If you are running late, it is imperative you contact Sarah. We understand that “Life Happens”, but please be considerate of her time!
A Few Volunteers Still Needed
We are still in need of Volunteers to help with the setup of Market. Our Market Members are a community of folks who want nutrient-dense, fresh, clean food and are dedicated to eating local and supporting our Farmers and Growers. It is necessary to work as a community to continue to bring you the products you shop for each week. Please consider helping out at Market for an hour or two at least ONE Thursday each month. Duties will include: Receiving deliveries from Farmers and Growers; ensuring items are distributed correctly to each order; packaging individual meat items in bags and labeling with Member name; general setup of display items and assisting Sarah as needed. Volunteer hours are anytime between 1:30 and 4:30pm on Thursday.
If you are interested in helping out at the Market, please contact Market Volunteer Coordinator, Chance Claar-Pressley. Thank you Chance! You can email Chance at chancita@gmail.com .
Farmer Updates
Shalley of Carrell Farms has let me know that the ‘Chubs’ of Ground Water Buffalo will NOT be available for several more weeks. Last week folks who ordered a pound of Ground Water Buffalo received a pound of Ground Water Buffalo Patties instead of the ‘Chub’ (packaged roll). This is the same product as the ground, just in different form and packaging.
Vicky Steve Fry of Fry Farm have no offerings on Market this week. Vicky’s Father had back surgery. Please keep him and the Fry Family in your prayers.
Turkey
Several people have asked about Turkey. I am working to find a local source for our Holiday Turkeys and will have more information in next week’s Newsletter. We will have a sign-up sheet for folks who are interested in finding out more about availability at Market this week. Be sure and let us know you are interested. Typically Farmers ask for a deposit, ranging from $25 – $35 when orders are placed. This amount will be paid directly to the Farmer supplying the Turkeys.
…this and that…
The Black Lab has claimed the property as his own! Since there are no ‘leash laws’ here, the sight of dogs meandering down the road behind the house has un-nerved him a bit; but he has let them know that venturing beyond the middle will not be tolerated! (Keep in mind, the yard is fenced!) The biggest issue seems to be the family of cats who live across the street and wander into our yard at night. Due to his history with a very aggressive barn cat when he was a puppy, he has a strong dislike for felines and the yard is scoured every morning to ensure only their scent remains. I shudder at the thought of what will happen if he catches a cat in the yard. So far daylight finds no cats on the property. There are horses and cattle nearby and their calls to each other have him cocking his head and listening intently. Given his affinity for horses and ability as an escape artist, I keep a pretty close eye on him when we are out in the yard! All things considered, he is doing well.
As I begin to unpack and settle in my new home, I continue to marvel at the circumstances that have brought me to this new adventure in my life. I am joyful to awaken to fresh mountain air, gorgeous sights and a sense of peace that had eluded me for some time. The prayers of all of you “Prayer Warriors” truly interceded on my behalf and God blessed me with a beautiful place to call home, friends who assisted in getting me packed up, organized and moved and who continue to encourage me and support me as I make this transition. I am humbled and eternally grateful for His blessings and your love and support.
Thank you for taking the time to read this bit of information!
Please “Like” us on Facebook and please share the Market with family and friends!
Market will close at 6:00pm Monday for the Hamilton Mill Market!
Market will close at 6:00pm Monday for the Lilburn Market!
Order now since you are just a click way!
“Like” us on Facebook!
BUY LOCAL ~ Know your Farmer!
ALFN Local Food Club: The Market is Open (But NOT next week)!
Good Morning Market,
What a beautiful day for ordering locally-grown goodness! In fact, best order lots, since the market will be closed for ordering next week. We’re not just taking the week off (which we’re legally required to do once a year); we’re also a bit wary to work around this year’s Susan G. Komen Race for the Cure. Fear not, there’s lots you can order that’ll last you the whole two weeks, and if you do run out of local produce, you can always check out one of the other awesome farmer’s markets in town (which can be found in our FRESH Local Foods Directory). Some of the great products you can stock up on include:
- Be it beef, buffalo, chicken, elk, goat, lamb, pork, or even wild boar, almost all of these Arkansas-raised meats come ready to stock your freezer! Heck, you can even put a deposit down on a pasture-raised, GMO-free grain-fed Thanksgiving Turkey. If it’s locally-raised meat you’re looking for, look no further than the market.
- We’ve got plenty of winter squashes that’ll last quite a while on the storage shelf. Barnhill Orchards offers their acorns, butternuts, sunshines, and spaghettis in various combinations. Crimmins Family Farm brings all organic butternuts, acorns, and the gorgeous delicata squash to the mix. Fear not, there’s plenty of easy and delicious recipes for these nutritious gems.
- All sorts of potatoes including small and large red, multi-colored fingerling, and varying shapes and sizes of sweet. Garlic mashed potatoes or sweet potato fries with curried yogurt, anyone?
- A big part of how we can offer locally-grown foods all year-round is because our growers do a great job preparing for winter. Kornegay Berry Farm offers already-frozen butter beans, brown crowder peas, corn, green beans, okra, lady cream peas, purple hull peas, yellow squash, zucchini squash, as well as blackberries, blueberries, and strawberries. Grab all the nutrition with none of the perils of perishables!
- They may not be frozen, but I’ve got a feeling it won’t take long to snack your way through Bluebird Hill Berry Farm’s beautiful muscadines and muscadines grapes in bronze or purple. Besides just popping them in your mouth a few at a time, you can buy them in bulk and make some delicious homemade jelly.
Thank you so, so much to the 84 customers that took the time to complete our survey. Congratulations to long-time member Leah Turner for winning $15 in local food bucks. We’ll be having our follow-up customer focus group on Wednesday, October 1st from 6-8pm in Parke Hall (the Food Club room). You’ll get (a guaranteed) $5 in local food bucks as well as the opportunity to help us serve you better. Just e-mail me at arlocalfoodnetwork@gmail.com if you’d like to attend.
There’s lots of great community events going on in the next couple of weeks, just some of which include:
- This Tuesday, September 23rd, stop by Red Mango in the Heights for some delicious FroYo and 15% of your purchase will directly benefit the important work of our friends at the Arkansas Hunger Relief Alliance.
- On Thursday, September 25th, Danielle Nierenberg, President and Founder of Food Tank: The Food Think Tank will give a talk titled Cultivating a Better Food System at noon at the Clinton School of Public Service Sturgis Hall (the brick building next to the Clinton Library). Reserve a free spot by e-mailing publicprograms@clintonschool.uasys.edu or calling 501-683-5239.
- The City of Little Rock is seeking input on their Sustainability Roadmap at two upcoming public meetings…Thursday, October 2nd, 5:30pm at The Centre at University Park and Thursday, October 9th, 5:30pm at the Terry Library. Let’s show up in force and make sure they know that local food is a priority for our city’s sustainable future!
- October is National Farm to School Month, and to celebrate, the National Farm to School Network is offering lots of great resources for parents, teachers, schools, and farmers, as well as the chance to win $1,000 for a farm to school project in your community!
We’re so thankful to be part of a community full of so many wonderful individuals and organizations doing such awesome work!
With Local Love,
- Alex Handfinger
Director of Operations
Do you have questions or comments about this, or any, weblog? Thoughts on local food, goods, or events? Reply to this email and let us know what’s on your mind. Your feedback is always greatly appreciated!
Fresh Harvest, LLC: Fresh Harvest for September 21st
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Mustard Greens with Tomatoes, Onions, and Chilies
by Deborah Madison
Serves 4
2 lb. mustard greens or collards, washed, stems removed, and coarsely chopped
1 Tbsp. olive oil
1 medium onion, peeled, cut into ½-inch squares
3 medium tomatoes, peeled, seeded, and chopped
2 to 3 garlic cloves, finely chopped
3 small dried red chilies or several pinches red pepper flakes
salt
vinegar
Steam the greens over boiling water for roughly 5 minutes or until they are tender.
Heat the oil in a large skillet.
Add the onions and cook them over medium-high heat for about 2 minutes.
Add the tomatoes, garlic, and chilies.
Add salt to taste and cook for another minutes, then add the greens.
Mix everything together and cook until the greens are thoroughly warmed.
Check to see if the greens need additional salt and add if needed.
Add a splash of vinegar and serve.
Market News
Hello!
We have some news for you this week for you Wedge Oak farm buyers. They will be taking this week off of their meat orders, but will still have their eggs available. They are hosting an Outstanding in the Field Dinner on their farm on Thursday evening, and need to focus all of their energy into getting their farm ready! There are still some tickets available to this special event. You can read about it and purchase tickets at outstandinginthefield.com/event/wedge-oak-farm/
Also, they have put their reservations up for their turkeys at Thanksgiving. There is a $25.00 deposit which is paid at the time of making the reservation, and then the rest is due at pick up. You will be contacted by Wedge Oak asking what size turkey preference you have. These turkeys will be frozen, so pick up will probably be the Wednesday a week before Thanksgiving. Details to be worked out soon!
Once again, thanks so much for your support, and we look forward to seeing you on Wednesday!
John and Tallahassee
Coming Events
We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!
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Russellville Community Market: RCM Opening Bell
Welcome to another RCM Market Week!
Be sure to check out the newly listed items this week! Lots of great, local products to be had!
Happy shopping! Eat Local!
Check out the “Featured Items” section as well as the “What’s New” section at the top of the market page for all the latest products available.
Be sure to “Like” our Facebook page for updates and food-related events in your community!
To ensure your order is placed, make sure you click the “Place My Order” button once you have completed your shopping. Remember, you have until 10:00pm Tuesday evening to place your orders.
Happy Shopping! See you on Thursday!
FRESH.LOCAL.ONLINE.
Local Farms First: Last Day to Order
Greetings Local Farms First Food Lovers,
Don’t forget to place your order before 7am on Monday morning
This rainy weather puts me in the mood for cooking – pick up some ingredients on the market and make that recipe you’ve always been wanting to make!
Thanks for supporting local family farms,
Erin Griffin- Market Manager
LocalFarmsFirst.org – a 501c3 non-profit
click here to start shopping on the website:
www.LocalFarmsFirst.com
Stones River Market: The Market is Back Open - Welcome to Fall
Stones River Market
How to contact us:
Our Website: stonesriver.locallygrown.net
On Facebook: www.facebook.com/StonesRiverMarket
On Wednesdays: Here’s a map.
Market News
Fall arrives this week and football is in full swing. You cna find products for your tailgate parties as well as chili for those cooler evenings to come.
Bloomsbury Farm is taking a little break to let their products replenish.
Ridiculous Chocolate has added a caramel chocolate to his products listing. Also, his cayenne chocolate is listed as an “oops” cayenne due to adding a little too much agave nectar. Same great flavor, but it sticks together more than normal. He has dropped the price on this product to $8.00.
Rocky Glade Farm brings a new product to Market this week. It is a Japanese turnip which are beautiful and taste more like a radish than a turnip.
Hidden Blessings has returned with their soap and skin care products.
Rainbow Hill Farm is offering several varieties of apples including those that can be used to make applesauce.
Finally, Wedge Oak Farm is now taking reservations for your holiday turkey. Please add a comment to your order about the size desired.
There are plenty of other products available this week. Browse the categories to see what your will find.
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Thanks so much for your support of Stones River Market, all of our growers, local food, and our rights to eat it. We’ll see you on Wednesday at Southern Stained Glass at 310 West Main Street from 5:00 to 6: 30 pm!
Recipes
Please, share your recipes with us on the Recipes tab. We’d all love to know how you use your Stones River Market products, so we can try it too! If you have created a dish and want to share with everyone, please send it to me.
Our recipe this week comes from Mary Ellen Sloane which uses tomatoes which are in ample supply on the Market.
SLOW COOKER FRESH TOMATO SAUCE
Fresh tomato sauce that is light, full of flavor and tastes like it comes straight from the garden.
INGREDIENTS
10 medium tomatoes, Diced
3 Bay Leaves
2 TBSP Olive Oil
1 Onion, Diced
1 Carrot, Peeled and Diced
4 Cloves of Garlic, Peeled and Minced
2 TBSP Italian Seasoning
1 TSP Red Pepper Flakes
2 TSP Pepper
1 TSP Salt
1 Cup Low Sodium Chicken Broth
INSTRUCTIONS
Preheat broiler. On a baking sheet, toss onion, carrots and olive oil. Broil until onion begins to caramelize, about 15 minutes.
In a slow cooker, add onion and carrot mixture. Mix with the rest of the ingredients. Put lid on slow cooker and turn to low. Cook for 4 hours. Mix and turn on high. Cook for another 4 hours. Turn off slow cooker. Using a hand blender, puree the tomato sauce until no large chunks remain.
If freezing, let cool completely and freeze in heavy duty plastic bags.
I thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!
John
See the complete list of products at http://stonesriver.locallygrown.net/