FPP News: Nov 16th, 2016

Spice up your kitchen this week!

Need a little inspiration to try something new? We have it! Thanks to Flo McNelly of Naturally Unique for not only making some great spice packets but for sending us recipes and pictures to get our creativity flowing in the kitchen this week. She has graciously sent us two recipes: Saugage and Bean Skillet and Southwest Pizza. Check out her spices under the Salts and Spices tab in our online store.


Sausage & Bean Skillet

This one dish meal is easy to prepare and satisfies all palettes in a household. Serve over Jupiter brown rice or with French Pantry baguette to make it heartier. Serves 4, prep time 15 minutes, cooking time 20 minutes.



  1. In large skillet, heat olive oil and cook the sausage until done, approximately 10 minutes.
  2. Add onion and 1 tablespoon minced garlic. Cook 30 seconds then add broth, reduced heat and simmer, covered, for 5 minutes.
  3. Add all beans and season with NU’s Wicked Seasoning. Continue to simmer for 5 minutes or until green beans are crisp-tender.
  4. Stir in cherry tomatoes and parsley.



Southwest Pizza

Looking for a different style of pizza? This one fits the bill, is easy to prepare and makes a complete meal with a side salad. Serves 6, prep time is 20 minutes, cooking time 10 minutes.



  1. Preheat oven to 375°. Brown ground beef in a skillet, drain and set aside.
  2. Place Boboli crust on a round baking pan and bake for 8 minutes until slightly crisp.
  3. Combine refried beans, cooked beef and NU’s Southwest seasoning mix and spread over baked crust. Spread cheese over bean mixture and bake another 10 minutes or until cheese is melted.
  4. Chop tomatoes, slice green onions, and black olives and sprinkle over cheese. Cut into squares and serve with sour cream.

Help support our farms by referring your family, friends, and co-workers

All of us on the FPP Team understand that our customers are our biggest advocates and we want you to know that we greatly appreciate all the love for us and our local farms! For each new member that you refer, you will earn $10.00 in FPP credit good towards any item in our shop. Just ask your referral to use your name when registering.  There are no limits to how many customers — So keep talking!

Featured Items This Week


The Week’s Harvest

Our Local Producers: Brown’s Farm, Butrico Groves, Double Blake, Hoover Family Farms (Organic), Produce Barn & Grove, Siembra Farm (Organic), SIembra Organic Farms, The Family Garden (Organic), Veggie Confetti, Wells Produce


Local Box:  Organic Arugula, Green Beans, Red Lettuce, Patty Pan Squash, Green Kale, Green Bell Peppers, Golden Purslane, Baby Purple Daikon Radish, Satsumas, NC Apples

Organic Box: Kiwi, Mushrooms, Russet Potatoes, Apples, Onion, Tomatoes, Local Arugula, Local Coller Greens, Local Magneta Lettuce, Local Cucumbers, Local Corn,

Fruit Only: Mini Seedless Watermelon, Pomegranate, Local Navel Oranges, Local Satsumas, Organic Kiwi, Organic Red Bartlett Pears, Organic Gold Supreme Apples

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

Veggie Unearthed: Golden Purslane


Your Golden Purslane is coming to us from Ben Wells Produce in St. Augustine , FL — less than 100 miles from most of our customers homes.

Golden Purslane is a succulent plant that is used as an herb or an accent to dishes. Grown and consumed since ancient times, the herb is known today as a bit of a nutritional powerhouse. It offers high amounts of minerals such as calcium, iron, magnesium, and potassium, omega-3 fatty acids, vitamins A, B & C, and antioxidants.

The leaves are crunchy with a tangy lemony and peppery flavor — a perfect addition to soups, salads, or dressings. However, if you do decide to cook this plant but be sure not to overcook – they’ll go slimy on you like okra or malabar spinach.

To store your Purslane, place in a plastic bag and place into the refrigerator drawer. If the bag is closed, open the bag slightly, to allow air circulation which will prevent molding.

Here are recipes to help you in the kitchen this week:


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