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Homegrown Market OPEN 8-25-15

Contact Us

2310 N Orange Ave
Orlando, FL 32804
(407) 895-5559

Market Hours

Tuesday 9am – Friday 9am

Saturday 12pm – 4pm
Sunday 12pm – 4pm
Monday from 2pm – 7pm.

Order Deadlines

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


Thursday, August 27
7:00pm – 8:00pm

Cultivating Awareness through Breathing and Meditation

Saturday, September 5


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

Homegrown News

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.

Chef’s Corner

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

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.

Bon Appetit!
Chef Amy