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.

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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