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.

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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