What a rapid change in weather we have had recently. It is cooling down fast. Kids are back in school. Sports are back in season. Life is crazy again – well it can be. It’s important to eat healthy, even when the market is done. You can keep feeding your family farm fresh foods through the cold season. One way to do that is prepare freezer meals now, while produce is still being picked fresh for your purchase. Freezer meals can benefit your family in several ways.
These are only four of the HUNDREDS of recipes available online. Please search out what works for your family and HAVE FUN!
We will be demoing these recipes ONSITE at Kalamazoo Farmers Market, September 24th. Please come out and join us, share your experience and pick up some fun kitchen gadgets.
Items in bold are produced locally and can be bought at the PFC or markets
28 oz crushed tomatoes
1 cup dried kidney beans
1 large onion, chopped
2 celery stalks, diced
2 large carrots, diced
1 cup green beans, diced
1 small zucchini, seeded and diced
3 cloves garlic, minced
1 tablespoon fresh parsley, minced
1.5 teaspoon dried oregano
1 teaspoon salt
¾ teaspoon dried thyme
¼ teaspoon black pepper
6 cups broth of choice (or water)
1 cup small noodle of choice (macaroni, ditalini, small shells, etc)
Combine tomatoes, beans, onion, celery, carrots, green beans, zucchini, garlic, parsley, oregano, salt, thyme, pepper and broth in a 6 quart slow cooker. Set on low and leave for 6-8 hours. Add noodles and cook for 30 mins longer on low. Serve and enjoy
Recipe from Shady Side Farm
2 cups dry Jacob’s Cattle Gold Beans
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
2 garlic cloves, minced
2/3 cup mashed potatoes
¼ cup chopped parsley
1.5 teaspoon salt
1 teaspoon pepper
1 teaspoon nutmeg
1 teaspoon oregano
1 teaspoon basil
1 bay leaf
4 quarts of water or broth
Combine beans, onion, celery, carrots, garlic, mashed potatoes, parsley, salt, pepper, nutmeg, oregano, basil, bay leaf and water (or broth). Cook on low for 8 hours. Serve and enjoy.
2 lbs boneless, skinless chicken
1 large onion, thinly sliced
2 large bell peppers, thinly sliced
1 cup salsa
fajita seasoning (to taste)
Mix seasoning in to salsa. Place chicken in the crock pot first and then places veggies on top. Pour salsa on top and cook on low for 6-8 hours. Serve with warmed tortillas, garnish as desired and enjoy.
2 onions, chopped
4 cloves of garlic, minced
8 oz green chile peppers, chopped (can be canned or fresh)
2 teaspoons ground cumin
2 teaspoons dried oregano
1.5 teaspoon cayenne pepper
¾ cup dried calypso beans
¾ cup dried marrow beans
¾ cup dried black bean of choice (I suggest valentine if you can find them)
Optional: 1 lb chicken (on the bone is preferred for taste)
4 quarts of water or broth
Combine all ingredients in the crock pot and cook on low for 8 hours. If you used chicken, remove the chicken and debone the meat, shredding it and adding it back in. Serve and enjoy.
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