Mailing list for the Person County Beekeepers Association, Roxboro, NC

[Mary Deitz <mdeitz625 AT gmail.com>]

FYI

---------- Forwarded message ----------
From: Person County Farmers Market <personcountyfm AT gmail.com>
Date: Tue, Apr 28, 2015 at 4:09 PM
Subject: Wednesday Market
To: Person County <personcountyfm AT gmail.com>

S&H Farm will be at the Wednesday Market!

beet greens - 3.00 - 8oz
carrots - 2.00 - 1/2lb
dill - 2.50 bag
green garlic - 1.00 stem
kale - 3.00 - 10-12oz - siberian, red russian, curly
lettuce mix - 4.00 - 8oz
parsley - 2.50 bunch
spinach - 3.00 - 4oz -- one per person please
Swiss chard - 3.00 - 10-12oz
thyme - 2.50 bunch

Thanks to everyone that made our first Soup Bowl Fundraiser a success!
I've included Branching Traditions soup recipe - more recipes in the weeks to follow:

Sweet Potato, Sausage, and Kale Soup

• YIELD: 10 servings (serving size: about 1 3/4 cups)

Ingredients

• 2 tablespoons olive oil
• 4 cups chopped onion (about 2 large)
• 1 teaspoon salt, divided
• 1/2 teaspoon crushed red pepper
• 6 garlic cloves, thinly sliced
• 1 pound Italian sausage
• 4 cups coarsely chopped peeled sweet potato
• 5 cups water
• 4 cups chicken broth
• 1 bunch of kale, washed and torn into bite-sized pieces
• 2 cans of beans (black, pinto, white beans or any combo), rinsed and drained

Preparation

• Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 5 minutes. Add 1/2 teaspoon salt, pepper, and garlic; sauté 1 minute. Break or cut sausage into bite sized portions. Add sausage to pan. Cook 5 minutes or until sausage is lightly browned,. Add potato, 5 cups water, and broth; bring to a boil. Reduce heat, and simmer 8 minutes. Gradually add kale; cook 10 minutes or until tender. Stir in remaining 1/2 teaspoon salt and beans; cook 5 minutes or until thoroughly heated.