2310 N Orange Ave
Orlando, FL 32804
(407) 895-5559
info@homegrowncoop.org
HomegrownCoop.org

Season’s Selections
Thursday 3:00pm

Olde Hearth Bread Co.
Thursday 4:00pm

Keely Farms Dairy
Thursday 4:00pm

Kissimmee’s Green Place
Thursday 9:00pm

Saturday, September 19
12:00pm-4:00pm

MEET OUR PRODUCERS!

Soulfully Sweet will be sampling gluten-free, organic cookies

Grow with Homegrown!

Homegrown is celebrating the kick-off of the Central Florida growing season with a September membership special for new members. All month, new shoppers to Homegrown are welcome to add on a half price annual membership to their first purchase. For only $22.50 your friends and family can start ordering local and organic Homegrown food through our Signature Online Farmer’s Market. We welcome you to bring your loved ones in with you during pick-up and take advantage of this super deal!

September Fruit Salad

Fruit salad is a great choice for a light breakfast or healthful dessert. This week I took advantage of our plentiful fruit harvest and enjoyed a Homegrown fruit salad for breakfast, had the leftovers for dessert that night and rounded it out with a smoothie the next morning for. You know I love my vegetables and couldn’t resist adding some cucumbers to my fruit salad for a refreshing twist. For a little protein balancing, add a handful of your favorite nuts and seeds.

Ingredients:
1 Starkrimson pear, diced
1 braeburn apple, diced
1 persimmon, diced
1 cucumber, diced
1 lemon lime hybrid, juiced


Gently toss diced produce with lemon juice and enjoy.

Bon Appetit!
Chef Amy

From Florida

Saijo Persimmons
Red Radishes
Soulfully Sweet Cookies

Regional/National

2310 N Orange Ave
Orlando, FL 32804
(407) 895-5559
info@homegrowncoop.org
HomegrownCoop.org

Season’s Selections
Thursday 3:00pm

Olde Hearth Bread Co.
Thursday 4:00pm

Keely Farms Dairy
Thursday 4:00pm

Kissimmee’s Green Place
Thursday 9:00pm

Saturday, September 12
12:00pm-4:00pm

MEET OUR PRODUCERS!

Sweet Utopian – Vegan Milk Bar will be sampling and selling her latest vegan creations

Grow with Homegrown!

Homegrown is celebrating the kick-off of the Central Florida growing season with a September membership special for new members. All month, new shoppers to Homegrown are welcome to add on a half price annual membership to their first purchase. For only $22.50 your friends and family can start ordering local and organic Homegrown food through our Signature Online Farmer’s Market. We welcome you to bring your loved ones in with you during pick-up and take advantage of this super deal!

Eggplant Pizza

My friend Chef Jessica who I met in culinary school is visiting and I am borrowing a recipe from her with a few little Homegrown tweaks. Eggplant pizzas are simple, quick and full of your favorite vegetables. Start with eggplant, top it with tomatoes or sauce, some veggies and cheese and you’re ready to pop your pizza in the oven and enjoy. Below is the recipe. I hope you enjoy your gluten free, veg packed, Homegrown pizza!

For the Pizza:
Japanese eggplant, sliced lengthwise
Tomatoes, sliced
Toppings like mushrooms, onions or olives
1 T. sea salt
Olive oil
Dried Italian seasoning (oregano, rosemary, thyme, basil)
Basil leaves, torn in small pieces
Grated Mozzarella (vegan or dairy)
Grated Parmesan (vegan or dairy)
Red pepper flakes

Procedure:
Salt eggplant and let rest 30 minutes. Preheat oven to 400 degrees. On a parchment lined baking sheet lay out eggplant and bake for 5 minutes. Top baked eggplant with tomatoes, Italian seasonings, your favorite toppings and mozzarella cheese. Bake for another 5 minutes or until the cheese is golden. Finish cooked pizzas with basil, parmesan and red pepper flakes.

Buon Appetito!
Chefs Jessica and Amy

From Florida

Saijo Persimmons
Red Radishes
Angus Beef
Boneless Chicken Thighs
Microgreens
Arugula
GMO Free Whole Chicken

Regional/National

2310 N Orange Ave
Orlando, FL 32804
(407) 895-5559
info@homegrowncoop.org
HomegrownCoop.org

Season’s Selections
Thursday 3:00pm

Olde Hearth Bread Co.
Thursday 4:00pm

Keely Farms Dairy
Thursday 4:00pm

Kissimmee’s Green Place
Thursday 9:00pm

Saturday, September 5
12:00pm-4:00pm

MEET OUR PRODUCERS!

Living Vitalitea will be sampling Kombucha and refilling Luv Jugs
&
Southern Vertical Gardens will be sampling their new harvest of nutrient packed microgreens

Plan in advance for your Labor Day celebrations!
Homegrown will be open for pick-up Saturday 9/5 and Sunday 9/6 from Noon-4pm.
In observance of Labor Day on Monday 9/7 the store will be closed.

-——————————————

We are getting closer to Florida’s abundant local growing season and our farmers are planting their fall seeds. It’s time to grow in Florida! This month at Homegrown, we are featuring our local Producer’s. Each Saturday samples and specialty products will fill their tables and kegs. This is a great time to help our membership grow by bringing a friend in with you. This month, Homegrown wants to offer your guest something extra with their purchase of local and organic food…
A half price annual membership! We know you talk up Homegrown any chance you get and we hope that with this carrot dangling, your friends will jump at the chance to join the local organic food movement! Every guest can add on to their purchase an annual membership for $22.50. We look forward to meeting your peeps!

Mexibowls, my name for a dish of rice and beans, are an inexpensive and satisfying meal. The combination of whole grains with legumes creates a perfect amino acid profile, creating a protein rich, blood sugar stabilizing, nutritious addition to your meal. I like to add all kinds of veggies and sometimes cheese to a pile of brown rice and beans del dia. Salsa, guacamole, shredded greens, sauteed nopales, pickled carrots or peppers…the combinations are endless and changing it up with the seasons keeps the palate excited! This week I topped black beans and brown rice with Dandelion’s whirled peas, a lettuce mix of Kissimmee’s kale and tangy lettuce (aka mizuna) with Jim’s mitsuba, Wildflower’s Persian lime, chevre and tomato salsa. I made my mexibowl in the morning to take with me for lunch and it was perfect at room temperature. Cooking the rice and beans in the morning takes less effort than you think. The cooking time isn’t interactive, so its quite easy to put them on the stove, set a timer and let it cook while you are getting ready for the day. Soaking the beans overnight will cut down on the cooking time. A soaked cup of black beans for 10-12 hours in the refrigerator will be ready in 30 minutes and brown rice in 40 minutes.

Buen Appetito!
Chef Amy

2310 N Orange Ave
Orlando, FL 32804
(407) 895-5559
info@homegrowncoop.org
HomegrownCoop.org

Olde Hearth Bread Co.
Thursday 4:00pm

Keely Farms Dairy
Thursday 4:00pm

Kissimmee’s Green Place
Thursday 9:00pm

MEET OUR PRODUCERS!

Living Vitalitea will be sampling Kombucha and refilling Luv Jugs
&
Southern Vertical Gardens will be sampling their new harvest of nutrient packed microgreens

Plan in advance for your Labor Day celebrations!

Homegrown will be open for pick-up Saturday 9/5 and Sunday 9/6 from Noon-4pm.

In observance of Labor Day on Monday 9/7 the store will be closed.

———————————————-

A note about eggs:
Large scale CAFOS (Confined Feeding Operations) in Midwestern farms are battling Avian Bird Flu.
The US government has mandated that 5 million birds who were suspected of contracting the virus be euthanized.
This epidemic has created a significant spike in the price of conventional eggs and with it the demand for organic eggs has also gone up.
A price increase has come from our local and organic egg producers. Homegrown must follow suit and you will notice a rise in our egg prices this week.
For more information on the Avian Bird Flu click the links below.

https://www.organicconsumers.org/essays/avian-flu-chicken-and-egg-story

http://www.cdc.gov/flu/avianflu/

Vegetable soup is staple in my diet throughout the whole year. It’s a suitable breakfast, lunch, snack or dinner. I make a big pot with several servings and enjoy it all week long. After a long day, it’s so nice to come home to homemade soup and it’s like dinner was made for me. I package my leftovers in mason jars, making a perfect portion to warm up on the stovetop. If I’m on the go, I don’t mind having my soup at room temperature.
This week from our farm fresh bounty my soup included zucchini, green beans, red potatoes, onions, garlic, carrots and celery. I used a homemade chicken stock and vegetable stock or water will work too.
Below is the recipe.

Sunday’s Veggie Soup
Recipe created by: Amy Rupert Secol
yield: 6 servings

Ingredients:
1 large onion, diced
6 carrots, 1 inch slices on the bias
6 stalks celery, 1 inch slices
4 red potatoes, 1 inch cubes
1 lb. green beans, 1 inch pieces
2 zucchinis, 1 inch slices
3 cloves garlic, minced
1 quart chicken stock
1 quart boiling water
sea salt

Heat a large dutch oven or soup pot over medium heat.
Add the onions and sprinkle with salt. Cover and sweat for 5 minutes.
Add the carrots and celery and another sprinkle of salt. Cover and continue to sweat another 5 minutes.
Add the stock and water and bring to a low boil. Add the potatoes and a pinch of salt. Simmer for 5 minutes.
Add the green beans, zucchini, garlic and a pinch of salt and simmer 5 more minutes.
Check tenderness of vegetables and simmer a few more minutes if you want them softer.
Enjoy!

Bon Appetit!
Chef Amy