FPP News: October 5th, 2016

You know what’s cool about local food? Trying NEW things!

This week, we will have a limited amount of squash flowers in our store from Ben Wells Farm in St. Augustine. Now these pretty little flowers are are not just for decoration at a fancy restaurant. The flowers are edible and delicious when stuffed with say…Gruyere and goat cheese and then fried! However, the flowers are very delicate and have a very short shelf life. If you’d like to try squash blossoms this week, be sure to use them on the same day that we deliver. AND please, be sure to set out a cooler for us 🙂


Recipe below from All Recipes.


  • 12 Fresh Squash blossons
  • 3/4 cup soft goat cheese at room temperature
  • 1 egg yolk
  • 1/4 cup shredded Gruyere cheese
  • 1 pinch ground black pepper to taste
  • 1 pinch cayenne pepper 


  • 1 cup self-rising flour
  • 1/2 cup cornstarch
  • 1/4 cup ice-cold water, or as needed
  • vegetable oil for frying
  • 1 teaspoon all-purpose flour, or as needed

  1. Bring a pot of lightly salted water to a boil. Prepare a large bowl of ice-cold water. Drop squash blossoms into the boiling water until slightly wilted, 30 to 45 seconds; transfer immediately into the cold water to chill. Remove to paper towels to drain.
  2. Mix goat cheese, egg yolk, Gruyere cheese, black pepper, and cayenne pepper together in a bowl; stir until smooth. Spoon filling into a heavy, resealable 1-quart plastic bag, squeeze out the air, and seal the bag. Cut a small corner off the bag.
  3. Gently insert the cut corner of the bag all the way to the bottom of the open end of a blossom and pipe about 1 tablespoon of filling inside. Pick up petals and drape them up over the filling, covering filling completely. Fold any excess petals over the top of the filled blossom to keep them out of the way. Refrigerate filled squash blossoms until cheese is set and firm, at least 30 minutes.
  4. Combine self-rising flour and cornstarch in a mixing bowl; whisk in ice-cold water, a little at a time, until batter is smooth and has the thickness of pancake batter.
  5. Pour vegetable oil to a depth of 1 inch into a heavy skillet (such as a cast iron pan) and place over medium heat. Heat oil until a thermometer placed into the oil, not touching the bottom, reads 350 degrees F (175 degrees C). A drop of batter carefully dripped into the oil should sizzle immediately.
  6. Remove squash blossoms from refrigerator and dust lightly with all-purpose flour on all sides. Shake off excess flour and dip blossoms in batter. Let excess batter drip off.
  7. Gently lay coated squash blossoms in the hot oil on their sides; cook about 6 at a time until pale golden brown, 1 minute on the first side and 30 seconds to 1 minute on the remaining sides. Let cool slightly before serving.
Thanks supporting local!

Amie & The FPP Team

More New Seasonal Items this week!

Now that apples are in season in North Carolina, Kristy has been busy in the kitchen getting her pie fillings started! In addition to her pie fillings, we will have Apple and Pumpkin Butter, Bourbon Apple Jam and Vanilla Extract in stock. We know it’s not the holiday season just yet, but it’s never too early for baking.


Featured Items This Week


The Week’s Harvest

Our Local Producers: Alvarez Farms, Ben Wells Farm, Brown’s Farm, Frog Song Organics, The Family Garden, Veggie Confetti


Local Box:  Collard Greens, Italian Eggplant, Organic Roselle Pods, Organic Basil, Organic Cucumbers, Organic Sweet Potatoes, NC Apples, Persimmons and a farmer’s choice item.

Organic Box: Green Leaf Lettuce, Grape Tomatoes, Local Green Okra, Local Roselle Pods, Local Sweet Potatoes, Carrots (no tops), Yellow Onion, Starkrimson Pear, Bananas

Fruit Only: Organic bananas, Organic Red Grapes, Organic Starkrimson Pears, Organic Valencia Juicing Oranges, NC Apples, Organic Pineapple, Organic Red Plums

**please note that items may change due to weather or supply issues.

Veggie Unearthed: Collard Greens


Your collard greens came to us from Brown’s Farm– less than 100 miles from most of our customers’ homes.
Collards are a member of the Brassica family, closely related to cabbages. In fact, collards can be classified as a cabbage that doesn’t form a head. However, the leaves don’t have the usual cabbage-y flavor. Instead, they take on the flavors of whatever flavorful liquid you cook them with, much like kale. Like most leafy dark greens, they are a champ in the nutrition department with very low calories, no cholesterol and good amounts of dietary fiber and vitamins like A, K, calcium and folate.
Collard greens are a symphony that only gets ugly in the accompaniment. Traditional high fat additions of the pork-tacular variety often derail this dietary powerhouse. The rich flavor of bacon or ham is a lovely complement to the glorious greens, and we include such a recipe above (Southern-Style Collard Greens) but there are sneaky low-fat ways to bring them to the party. Try low-fat real bacon bits (Hormel makes an excellent variety) if you’re braising. Sweat an onion in minimal oil or butter then add your greens and a bit of low-sodium chicken stock until the leaves are wilted. A few minutes before you’re ready to serve, sprinkle that bacony goodness and you’re ready to rumble. Another fine alternative to salt pork, bacon or fatback is Bacon Salt. We don’t usually recommend a specific product but this zero calorie, zero fat, vegan and kosher alternative to pork is a revelation in greens preparation!
Storage & Prep:
We always recommend that you store any leafy green veggies in a plastic bag or plastic container large enough to hold them. If you put your collards head down in a plastic grocery bag and wrap the handles around the stems, they could last for over a week. Of course, the sooner the better and always wait to wash greens until right before you’re ready to cook. Greens can be gritty, so be sure to completely submerge, swish and drain at least three times to insure no unwanted grit gets into your greens!

Unearthed Recipes


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