|Enjoy local fare while celebrating ALFN – it’s our way to say thank you as we usher in a joyful holiday season! |
* Volunteer Appreciation *
* New Market Manager Meet & Greet *
* Local Gift Shopping *
* Brunch Served from 11am-12pm *
* Brief Market Report 12pm-12:30pm *
Hope to see you there!
You may have seen our recent State of the Market update. Things are looking up, but we know we need to shore up and store up (money) for the winter season. You can help and have a blast by attending Locally Sauced….
Little Rock Locally Sauced Farmer’s Market Fundraiser
Proceeds to benefit the Arkansas Local Food Network
Little Rock— August 12, 2019— On September 7th, 2019 the Arkansas Local Food Network (ALFN), an online farmer’s market that promotes Arkansas farms and cottage industries while bringing the best of local produce to the public, will host, Locally Sauced, unique and saucy fundraiser.
The Locally Sauced event will celebrate a variety of sweet and savory condiments while exploring the intersection between staple foods, in-season ingredients and delicious sauces and dips. The highlight of the event will be a series of stations where attendees sample sweet and savory sauces created with pantry staples and local ingredients. Each station will feature a basic sauce (hummus, pesto, vinaigrette, cream-style dressing, chutney, fruit compote, etc.) and provide a recipe card that outlines the basic formula to make the featured sauce or dressing. The station will also display a variety of local ingredients that can be used to make creative variations of the sauce. Every participant will have a good time, and leave empowered to buy local and get creative making sauces from scratch in their own kitchen.
Attendees who come to learn how to make sauces with local ingredients will enjoy heavy appetizers, drinks (cocktails and mocktails), and desserts. The ALFN is a 501c(3) non-profit organization, and can provide a tax-deductible receipt for any donation, large or small. Many local farms and businesses, including The Root Café, Community Bakery, Kornegay Farms, April’s Family Kitchen, Green Acres organic farm, Arkansas Natural Produce and more will support the event by contributing appetizers, sweet treats and local ingredients. Local sauces and products will be available for purchase.
Please join us at this great food experience – It’s sure to be a good time.
For over ten years, the Arkansas Local Food Network (ALFN), has worked to promote strong Arkansas farms and access to fresh local food in Central Arkansas. ALFN is a 501(c)3 non-profit organization. For more information visit GoALFN.com, call 501-398-1573, or email ARLocalFoodNetwork@gmail.com.
Its sweet flavor is particularly pronounced as a baby leaf, but that sweetness remains even at full maturity. Its long stems are reddish-purple with flat, toothed, dark green leaves, and is surprisingly tender.
RED RUSSIAN KALE WITH GARLIC AND LEMON
PREP TIME 10 mins – COOK TIME 15 mins – TOTAL TIME 25 mins
Serves: 4 servings
- 1 large bunch of red Russian kale, washed, stems removed and roughly chopped
- 2 tbsp olive oil
- 5 cloves garlic, finely chopped
- Sea salt and freshly ground pepper, to taste
- ½ cup water
- Juice of half a lemon
- Heat olive oil in a skillet over medium-high heat. Add garlic and sauté for about a minute or until it turns just golden.
- Add kale and stir until kale is fully coated with oil. Add salt, pepper and water. Cover and cook for about 10 minutes or until kale is soft and tender. Adjust seasonings and drizzle with lemon juice.
- Serve with your favorite meat.
You can order Red Russian Kale at the Arkansas Local Food Network from Arkansas Natural Produce.
After falling out of favor for many years, cooking and garnishing with flowers is back in vogue once again. Flower cookery has been traced back to Roman times, and to the Chinese, Middle Eastern, and Indian cultures. Edible flowers were especially popular in the Victorian era during Queen Victoria’s reign.
You can find edible flowers right here in Arkansas!!!
Arkansas Natural Produce: Malvern, AR
We have a year-round greenhouse facility that specializes in salad greens, with other vegetables in season. We use natural farming practices and have been in business since 1988. No synthetic fertilizers, pesticides or preservatives are used in the growing or packaging of our products.
What’s better than Arkansas peaches, spiced Arkansas pecans, and Arkansas honey? Well…nothing really! Grab them from our online market before they’re gone, and try out this delicious recipe from Woman & Home:
4 peaches, halves and stones removed
4 TBS butter
2 TBS honey
A handful of spiced pecans
- Preheat oven to 400 degrees Fahrenheit.
- Place the peaches cut side up on a baking sheet, and place half a tablespoon of better in the center of each peach
- Drizzle honey over peaches
- Crush pecans and scatter over peaches
- Roast for 10-15 minutes. Try serving with creme fraiche or ice cream!
So you decided to venture out of the Kraft section of the cheese aisle and delight your tastebuds with some real cheesy goodness. The cheese case can be a disorienting place for someone who isn’t familiar with the vast variety available. With the wide the range of flavor profiles, you very well may end up spending money on a cheese that you absolutely hate!
We’re giving you the rundown on 3 simple artisan cheeses and how to easily incorporate them into your next meal or snack.
The Big Easy.
If you’re cheese-shy and err on the side of less intense flavors, halloumi will quickly become your new favorite cheese. Its mild flavor profile and semi-soft quality make it incredibly easy to incorporate into different dishes. Our recommendation – grill it!
Want it as a snack? Try this recipe for grilled halloumi with basil cannellini hummus (and if you don’t want to bother with making your own hummus, pair it with a flavorful Geek Eats variety). If you need something heartier, try this Moroccan Lamb Burger with grilled halloumi and pistachio salad (we’re salivating just thinking about it!). White River Creamery carries an amazing array of halloumi, including plain, triple pepper, and garlic and chive.
The sweet smooth talker.
Not everyone is a fan of goat cheese, true. But I challenge anyone with that sentiment to try goat gouda. This cheese has a sweet, cooked-milk taste to it, and adds a salty caramel quality to food.
For a decadent snack, try this butternut squash goat cheese dip. If you’re in need of a 45-minute dinner, make this apple gouda stuffed chicken breast. Again, even if goat cheese isn’t normally your thing, don’t knock goat gouda until you’ve given it a try!
Salty and tangy
Feta may not seem like an edgy cheese choice, but swapping out normal feta for a marinated variety can kick up the flavor profile of any dish. Crumbly, tangy, and salty, greek marinated feta appeals to most people when used in combination with savory and sweet meat dishes (think Greek food!).
For your next lunch or easy dinner, try this Greek olive pesto and fried zucchini grilled pitas!Greek olive pesto and fried zucchini grilled pitas! This recipe includes instructions on how to marinate the feta yourself, but you can cut yourself the time and buy this delicious Greek Marinated Feta from White River Creamery.
Today we’re sharing a delicious, simple soup recipe featuring something that is currently abundant in Arkansas…broccoli!
Recipe by Tifany Hamlin
1 large head broccoli, rough chop
1 large onion, diced
1 cup carrots, rough chop
1 large potato, peeled and chopped
4-6 cups vegetable broth or water
Sea salt & pepper, to taste
2-3 tbsps olive or coconut oil
- In a large soup pot, heat oil to a shimmer and sauté onions and carrots with a little salt until translucent and light golden brown.
- Add broccoli and potato. Cook for another 3 minutes.
- Add broth, salt and pepper and bring to boil. Reduce heat to simmer. Cover slightly and cook for another 30-40 minutes or until potato and broccoli are fork tender.
- Remove from heat and blend soup (using a stick blender or a stand blender in small batches) until all veggies are not longer visible. Taste and adjust salt and pepper.
- Serve with a drizzle of crème fraîche or good olive oil.
Recipe by: Tifany Hamlin
Adapted from NY Times recipe
¼ cup olive oil or lard
2 – 2 ½ pounds rabbit, cut into serving pieces
1 large shallot, diced
1 clove garlic, minced
1 small onion, diced
1 ½ cups carrot, rough chop
1 cup turnip OR 1 large potato, rough chop
1 cup celery, rough chop
1 Tbsp tomato paste
1 cup dry white wine
2-3 Tbsps brandy
4-6 cups chicken stock
1 Tbsp dried oregano
1 bay leaf
½ cup peas
1 Tbsp cornstarch w/ 2 Tbsps water
Sea salt & pepper to taste
Topping: Drop Biscuits (recipe follows)
- Preheat oven to 350 degrees. Heat oil or lard in a large dutch oven or oven-safe pot. Lightly flour rabbit pieces and brown in batches. Remove rabbit and set aside. In the same pan, lightly brown shallots, garlic and onions in oil remaining in pan. Add carrots, turnip or potato, and celery and cook for a minute more. Stir in tomato paste and oregano. Add the wine and brandy and simmer for 5 minutes to reduce.
- Add the stock and bay leaf and browned rabbit to the pot. Bring to a boil. Cover and cook in a preheated oven for 45 minutes. Remove from oven and remove rabbit to a platter. Cool until easily handled. Increase oven temperature to 400 degrees.
- While the rabbit pieces cool, bring remaining cooking liquid and vegetables to a simmer. Mix cornstarch and water into a slurry and add to pot. Stir well and cook until sauce thickens a bit (3 minutes or so). Remove from heat.
- Debone the rabbit pieces keeping meat in medium pieces. Add rabbit meat and peas to pot and mix well. Place mixture into a large casserole or individual 8 oz. baking dishes/ramekins.
- Mix drop biscuit recipe and place on top of pot pie mixture. Make sure to cover the top(s) well. This will make a seal while baking. Place a parchment paper lined baking sheet under pot pies (they will run over!).
- Bake for another 20-25 minutes or until biscuit topping is golden brown.
Quick and Easy Drop Biscuits
1 stick (4 oz) cold unsalted butter, cut into ¼-inch pieces and refrigerated
1 ½ cups all purpose flour
2 tsp baking powder
1 tsp kosher salt
¾ cup buttermilk OR milk kefir
1-3 Tbsps water (you want a wet batter for pot pies)
- Preheat oven to 400 degrees.
- In a large bowl, whisk together flour, baking powder, and salt.
- Toss butter into the dry ingredients until coated with flour. Working quickly and using your fingers or a pastry blender, rub or cut butter into flour until it resembles coarse meal.
- Add milk (and water if using for pot pies) and stir with a fork until it just comes together into a slightly sticky, shaggy dough.
- Top pot pies and follow baking instructions as mentioned above.
Continue for biscuits (omit water)
- For small biscuits: Using a teaspoon or small ice cream scoop, mound walnut sized balls of dough onto the prepared a baking sheet lined with parchment paper.
- Bake biscuits until golden brown, about 15 minutes for small biscuits and 20 minutes for large ones. Let cool slightly, then transfer to wire rack. Serve warm or at room temperature.
With an abundance of freshly frozen fruits and vegetables available from last season, it’s time to celebrate one of the most perfect on-the-go meals in a cup: the smoothie.
Smoothies are the perfect way to fill yourself up with healthy protein and fats, as well as enjoy tons of antioxidants, minerals, and vitamins. Here are three of our favorite health-conscious smoothie recipes!
Vegan Strawberry Peanut Butter Smoothie
Blueberry Muffin Smoothie
Green Detox Smoothie
By Claire Admire
Chances are, half of us woke up in the New Year with some lofty goals for the next 12 months. And chances are, most of us have already missed the mark on those New Year resolutions.
The majority of our New Year goals center around creating a healthier lifestyle, like losing weight, establishing an exercise routine, or, finally – FOR REAL THIS YEAR – cutting out bread. If your intention is to change your diet, we have a few helpful tips to keep you on the right path (or get you back on it).
- Identify your priorities. Our bodies and nutritional needs vary to a degree, so it’s up to the individual to decipher what “eating better” means. If you haven’t already, start by clearly identifying what that looks like for you. Do you want to reduce inflammation? Eat more seasonally? Cut out red meat? Increase your healthy fat intake? Get clear on your goal and educate yourself around the protocols and risk factors before starting any new diet. Sometimes half the battle can be won just by rephrasing “eat less processed food” to “cut out white sugar”.
- Focus on one goal at a time. Some people do just fine overhauling their diet overnight (no really, the rest of us are ecstatic about your most recent successful juice cleanse). Alas, not all of us can forsake refined carbohydrates for a life of carrot sticks and crustless pizza overnight (turns out the concept of willpower is overrated anyway). If you’ve tried elimination diets before (like going Paleo, Whole 30, etc.) with repeated failure, then it may be time to reframe your goal. Go back to your priority list and identify what you would most like to cut out/add in/replace. It can be something so small that it seems ridiculous. For example, if you’ve decided to nix refined carbohydrates, start with looking at just one aspect of that. Keep ordering your hamburger (yes, even with the fries) but ask for the kitchen to hold the bun and replace it with a lettuce wrap. A “small win” (when I order a hamburger, I don’t eat a bun) is much easier to repeat successfully (and feel good about) than demanding your will power handle a statement like “I will never eat bread again”.
- Don’t overcomplicate meal planning. You can follow all the food bloggers and Pinterest boards your heart desires, but don’t fall into the trap of thinking that eating healthy requires a never-ending rotation of interesting recipes and foods you haven’t heard of before. Or that you have to have the same thing five days in a row for lunch, for that matter. This is the time to find a meal plan (or no plan at all) that works for you, not in spite of you. Cook everyone in your family the same dinner, look into online shopping options like the Little Rock Food Club, and identify healthy meal options at the restaurants you’re already accustomed to eating at. Look for the small wins that are right within reach first, and let the success of those add up. You might be surprised how those seemingly insignificant habits blossom into something much bigger overall!
- Boost your body with intermittent fasting. The science is clear: those who restrict their calorie intake to an 8-12 hour timeframe lose more weight than their grazing counterparts. Even if losing weight isn’t ultimately your goal, fasting has been shown to have some extraordinary benefits for our brain function, immune system, and ability to fight off cancer and other diseases. Intermittent fasting, or the practice of cutting off your food intake for 12-16 hours (overnight), is also a sort of shortcut to getting rid of your unhealthy cravings and constant need to snack during the day. You will be satiated more easily and less likely to binge on unhealthy food during the day. Suddenly that spaghetti squash may not be such a battle to eat and enjoy!