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empanadas easy meal how to

Easy meal: Greek salad & empanadas

Easy meals don’t have to be “fast food” — watch this video to see how good for you easy can be

By the Veggie Fairy Team

Easy meals… because, hey, who doesn’t love easy? Whether your days are spent working from home, essential working away from home, homeschooling, caring for a loved one, watching way too much daytime television, or all of the above (whew!) — an easy meal that’s also good for you is just what the doctor ordered.

EASY MEAL STEP 1

This easy meal starts with empanadas from My Empanada. Claudia and Juan make their empanadas with a variety of meat or vegetable fillings, so there’s something for everyone. You’ll find My Empanada under the Prepared Foods tab in the Seasonal Roots online farmers market most weekends.

(Read our profile of Claudia, Juan, and My Empanada.)

These fun, tasty, and good-for-you mainstays come frozen. Preheat the oven to 350 degrees and take enough empanadas out of the freezer for everyone. Depending on the filling, light eaters will enjoy one or two and big eaters two or three, but certain teens in the middle of a growth spurt might eat at least half a dozen. Hey, we’ve seen it happen.

Brush each empanada with an egg wash. Then pop them in the oven for 25 to 30 minutes, or until they’re golden outside and piping hot inside.

EASY MEAL STEP 2

While they’re baking, throw together a Greek salad to go with. That’s easy, too.

Claudia shows you just how easy in this step-by-step how-to video:easy meal greek salad how to

Don’t have all the exact ingredients? No worries. Sheltering in place is all about shopping the pantry. Substitute whatever greens, tomatoes, olives, cheese, or nuts you do have. If you’re out of cucumber, you can even slice up zucchini in place of a cuke. We promise it’ll still be delicious.

When time’s up, you’ll pull those golden empanadas out of the oven, pass around the salad, and enjoy… without ever breaking a sweat!

ABOUT SEASONAL ROOTS

Since 2011, Seasonal Roots’ online farmers market has connected Virginia families with local family farmers who use sustainable, humane practices. Our veggie fairies – mostly moms who believe in living better through scrumptious, healthy eating, being kind to animals, protecting the environment, and spreading joy – home-deliver freshly harvested produce, eggs, grass-fed dairy and meat, plus artisan fare. We empower our members to eat better and live better with more nutritious, flavorful food that’s good for us and good for the planet. More info at seasonalroots.com.

home delivery during coronavirus pandemic

Home delivery for healthcare heroes and you — this is why we do it

You tell us home delivery is making a difference. That’s all we Veggie Fairies need to know to keep going strong !

By the Veggie Fairy Team

Home delivery is really helpful even in the best of times. Right now, in the middle of the coronavirus pandemic, home delivery may literally be a lifesaver. For us Veggie Fairies, just knowing that is enough to make all our hard work worthwhile.

But as we make our rounds wearing our personal protective equipment and maintaining social distancing, you — our wonderful members old and new — have been going out of your way to cheer us on. You’ve been sending us emails, texts, social media shout outs, and even handwritten notes.

home delivery of fresh local food

Well, right back at’cha! We really appreciate you, too! For starters, you’ve donated thousands of dollars to help us deliver free fresh local food to our healthcare heroes.

Thank you for continuing to deliver during these trying times. Also TY for adding the give-back to healthcare professionals fund. I was so happy to be able to donate to that when I placed my order. ❤️
— Janelle

HOME DELIVERY HELPS HEALTHCARE HEROES

These are the healthcare professionals Seasonal Roots wonderful members have nominated for their selfless work. They’re on the frontlines of the fight against COVID-19, the disease caused by the coronoavirus. At the end of a long shift, it can be hard for them to find the time and energy to get to a grocery store.

Those heroes are telling us things like this:

I really appreciate it. I’m currently taking care of covid19 patients and having food delivered really means the world to me. Takes off some stress, much needed.
— Katie

I got my first box through the healthcare program and I can’t say thank you enough!! These are some great looking veggies and they taste so good! I will definitely stick around and become a customer after my healthcare trial is done! Thank you!!!!!!!!
— Megan

home delivery during coronavirus pandemic

So to all of you who’ve donated and nominated — thank you for helping us do this good work!

HELPING VEGGIE FAIRIES?

Yep, our members have been helping US, too! Sometimes y’all just make us go, “Aaawww….”

home delivery during coronavirus pandemic

Hope you guys are all safe and healthy! Thanks for still providing your service to us!
— Paige

Thank you for still delivering! I just love ya’ll even more for doing that for the community. I hope that you stay healthy and safe!
-Jess

THANK YOU 🙏🏼 for today’s delivery!! This is such an amazing service — even more so now 😘
— Bev

Thank you for still keeping everything running. Very much appreciated.
— An Appreciative Member

I’m so proud of Seasonal Roots adapting to this unique environment. Great job to all of you!
— Debbie

HOME DELIVERY IS HELPING MORE LOCAL FAMILIES STAY HOME

We’ve also heard from new members of our local food community…

home delivery of fresh local food

We can’t wait for our first order this week!! Thank you for providing this amazing service!
— A New Member

Just signed up this week and referred a friend who also signed up! We are so excited to support local and get yummy food delivered Wednesday!
— Kar

Received our first delivery today. I am impressed and for someone trying to stay home, fresh veggies and fruits are wonderful. Thank you.”
— Teresa

We just joined last week. I just want to thank you so much for continuing to deliver the fresh food each week! We have always wanted to support this type of service, but it took this to make us take the jump. We couldn’t be happier. We love meal planning around the delivery and look forward to continuing for years to come. Thank you!
— Kimberly

And then there was this, from a military family going through a doubly tough time:

I can’t tell you how much we are enjoying our time as members of Seasonal Roots already, my children are enjoying their vegetables. YES I SAID ENJOYING… they are eating them and happy about it. The surprise and variety the boxes brought them was amazing and they dived into helping me prepare food this week and devoured their meals.
Thank you for not just keeping us fed during this trying time, but also bringing some joy and calm to my children and me. We were already not enjoying this year as it contains a very long deployment for my husband, and with everything on top of it, it’s just been a very heavy time.
I am so glad I just jumped at the chance to join Seasonal Roots when I had the chance. Thanks again.
— Mary

To Mary and everyone who has joined recently, we’re so glad we can help lighten the load!

HOME DELIVERY HELPS LOCAL FARMERS & FOOD ARTISANS, TOO

Home delivery of local food is a real win-win these days:

My neighbors and I are so appreciative of Seasonal Roots, especially during these times. Helps us stay home and rely on your service while supporting regional and local farmers!
— Jina

home delivery during coronavirus pandemic

Thanks ya’ll for sourcing from our network of remarkable producers – 100% pasture-raised outdoors on small family farms.
— Firsthand Foods

In addition to helping farmers and artisans get through this, their local food is helping families stay healthy… and even rediscovering the joys of fresh food!

The collards last week were the most beautiful and delicious I’ve ever had. We look forward to our box every week. Thank you!!! 💜
— Michelle

My @seasonal_roots box came with the largest carrots I’ve ever seen! I roasted some up with bell peppers and paired them with baked tofu for tonight’s dinner.
— A Big Carrot, Pepper & Tofu Fan

Thank you for the beautiful produce! Strawberries have already been devoured by everyone. 😊
— Evelyn

We appreciate you! Such a beautiful delivery this week!
— Pamela

If you need a little more joy in the kitchen, check out this joyful story from a Seasonal Roots member and small business owner.

home delivery during coronavirus pandemic

Thanks, everybody! We’ll get through this… TOGETHER!

ABOUT SEASONAL ROOTS

Since 2011, Seasonal Roots’ online farmers market has connected Virginia families with local family farmers who use sustainable, humane practices. Our veggie fairies – mostly moms who believe in living better through scrumptious, healthy eating, being kind to animals, protecting the environment, and spreading joy – home-deliver freshly harvested produce, eggs, grass-fed dairy and meat, plus artisan fare. We empower our members to eat better and live better with more nutritious, flavorful food that’s good for us and good for the planet. More info at seasonalroots.com.

picky eater kids healthy recipes

Got a picky eater? Try these healthy recipes

Three easy healthy recipes for picky eaters, whether or not they’re kids!

Got a picky eater? Whether your picky loved one is a kid or a grown up, here are three easy recipes to help picky eaters of all ages eat more spinach, kale, and sweet potatoes, plus other veggies… with or without their knowledge.

To make it even easier, you can get many of these ingredients and sides home-delivered from Seasonal Roots’ year-round farmers market. Check it out here. If you’re not a member yet, the 30-day money back guarantee makes it easy to give it a try.

HEALTHY SPINACH RECIPE

Who doesn’t love meatballs? And they’re a great place to hide the greens!

picky eater spinach meatballs

Sneaky Spinach Meatballs

4 servings
For a quick delicious meal, serve with your favorite local artisan’s prepared sauce, pasta, and a simple side of apple slices.

INGREDIENTS:

  • 1 c fresh local bread, cut or torn into pieces, or substitute Seasonal Roots’ gluten-free options
  • 3/4 c Oberweis milk, or water
  • 1 lb grassfed beef or a mixture of grassfed meats of your choice
  • 2 cloves garlic, minced
  • 1 pastured egg
  • 1/2 c cheese (parmesan or your fave), grated, or substitute Unmoo’s Notz
  • handful parsley and basil, chopped finely (optional)
  • 1-3 handfuls spinach or kale, puréed in a blender to make it invisible
  • salt/pepper to taste

DIRECTIONS:

  1. Get ready to bake or fry, your choice. Preheat oven to 350 or coat frying pan with grapeseed oil or vegetable oil.
  2. Soak bread in bowl of milk/water.
  3. Combine ground beef, garlic, egg, cheese, and greens. Feel free to use or mix together different types of ground meat: veal, pork, chicken, etc.
  4. Mix the soaked bread into the ground beef mixture and add milk. Form into balls.
  5. Oven: Bake meatballs on cooking tray for about 15 minutes, depending on size. Stovetop: Heat frying pan before adding meatballs for a nice crust.
  6. Meanwhile, boil your favorite pasta according to package directions and heat up a local artisan sauce in a saucepan or microwave. Dish up and serve!

HEALTHY KALE RECIPE

Serve a smoothie as a drink, or for a really picky eater, go one step further — popsicles! Kids and adults alike sometimes don’t care for the texture of smoothies, but most of the time we all love popsicles.

picky eater kale smoothie popsicles

Hide the Kale Smoothie Popsicles

2 servings as a smoothie / or many popsicles

When bananas are a little past their prime, that’s when they’re perfect for smoothies, so pop them in the freezer. That way they’ll stop ripening and will be the right texture and temp for a smoothie whenever you’re ready to whip these up.

TIP: Freeze the kale ahead of time, too. Wash it, dry it, and throw it in the freezer as soon as you get it. Freezing it makes it less bitter. It will keep for weeks, even months, so you’ll have it whenever you need it with most of its nutrients intact.

INGREDIENTS:

  • 1 frozen ripe banana, peeled and sliced
  • 1/2 c frozen mixed berries, blueberries, or fresh apple, cored and chopped
  • 1 T chia seeds
  • 2 c frozen kale, chopped if leaves are large
  • 2/3 c pomegranate juice (it hides the taste of kale best)
  • 3/4-1/2 c water, or milk for more creaminess
  • 2/3 c pomegranate juice (it hides the taste of kale best)
  • 1 t – 1 T honey (for more sweetness – optional)
  • 1 T peanut or almond butter (optional)

DIRECTIONS:

  1. Add all ingredients to a blender.
  2. Blend until smooth, adding more water as needed. Taste and adjust flavors as needed. Add more banana or honey for more sweetness as needed.
  3. Pour into popsicle molds, freeze, and enjoy for a snack or dessert.

HEALTHY SWEET POTATO RECIPE

Actually, you can hide just about anything, including sweet potatoes! Use puréed or mashed sweet potatoes to thicken your favorite chili. It’s delish! Don’t have a chili fave? Try this one…

picky eater sweet potato chili

Secret Sweet Potato Chili

Serves at least 4
This is a good recipe for a busy day at home. Throw it all in one big soup pot or Dutch oven and let it cook — the longer the better! In fact, you can make it ahead and refrigerate or freeze for later.

Also, there’s a lot of wiggle room when it comes to the amount of each ingredient. So feel free to adjust everything to your taste for spice or thickness. Serve with fresh, locally baked crusty bread, and/or over spaghetti noodles, plus a side of carrot sticks… or if your picky eater “does” salad, go for the green — just keep it simple: lettuce or arugula, craisins, and sunflower seeds, topped with bits of cheese, for instance.

TIP: Bake sweet potatoes ahead of time, then slip off the skins and either mash them or give ’em a spin in the blender.

INGREDIENTS:

  • 3-6 slices pastured nitrate-free bacon, sliced
  • 1-3 cloves garlic, minced
  • 1 onion, chopped or diced
  • 1-3 lbs grassfed chuck roast or similar cut, cubed
  • 4-8 tomatoes, chopped, or up to a 20oz can of pureed tomatoes
  • 1 c or more water, as needed
  • 1 c or more mashed or pureed baked sweet potatoes (optional)
  • 1 can kidney beans (optional)
  • 6 slices of jalapeno (jarred or fresh), minced, discard seeds
  • 1 t salt (optional)
  • 1 T chili powder, or to taste
  • 1 T cumin
  • 1 T oregano, dried (if fresh, use 3x more)

DIRECTIONS:

  1. Don’t bother pulling the bacon slices apart. Just pull them out of the package all stuck together and cut them up as is into half-inch slices. Use a sharp knife or kitchen shears, whichever you find easier. Fry in a big, deep soup pot.
  2. As bacon bits start to brown, add garlic, then onion.
  3. When onion starts to turn translucent, add beef cubes to brown. If you’re making a larger amount of chili, dump the bacon, garlic, and onion into a bowl on the side and brown cubes in batches, pouring off liquid as needed and dumping each batch in the bowl. When all the cubes are browned, dump everything from the bowl back into the pot.
  4. Add tomatoes, fresh or canned, and enough water (if needed) to just barely cover everything. Increase temperature to bring to a boil.
  5. While waiting for it to boil, stir in sweet potato, beans (if using), jalapeno, and seasonings.
  6. When it reaches a boil, reduce heat to simmer, and cover. Stir occasionally and add water as needed while it cooks for at least an hour. Two hours is better. You’ll know it’s done when the meat cubes are so tender they fall apart easily with a fork.
  7. After you turn the heat off, it will stay hot on the stove for a good hour. You can also reheat it later. Then ladle it up and enjoy!

FOR MORE INFO ABOUT. . .

…Tips to help kids eat more veggies, click here.
…Signing up for Seasonal Roots home-delivered farmers market, click here.
…How to order from Seasonal Roots, click here.
…Seasonal Roots, click here.

celebrate local vegetables

Celebrate Vegetables

– By Duane, Head Veggie Fairy

I remember the first time I experienced Brussels sprouts in the field. I found myself in a fantasy world full of stalks that extended above my head, with beautiful leaves of purple and green. AND I was given a knife and allowed to harvest them myself! What more could a 10 year old boy want?! I ate heartily. Not only were they the fruits of my labor, but they tasted AMAZING and nothing like the frozen Brussels sprouts from the grocery store I was used to. It was veggie adventures like this that now have me celebrating local vegetables today.

May is full of all kinds of celebrations so we’re taking this week to celebrate the veggies themselves. Whether vegetables define your lifestyle or complement your meat, here are three reasons they’re worth celebrating.

Celebrate the Wholesome Goodness

It’s a fact that vitamins, nutrients, and antioxidants are the highest in vegetables when they’re harvested at peak ripeness, when they’ve had all the time they need to fully soak in all the goodness sun and soil have to offer. The sooner you eat them after harvesting, the greater the nutritional impact. Their extra fresh flavor will also make you want to eat more! The most tender veggies, like spinach, lose about 60% of their nutritional value within a week of harvesting, so it’s important to cut down the time it takes to get from the farm to your table. If you’re going to eat vegetables, you should eat them as fresh and flavorful as you can get them and take advantage of all that wholesome goodness.

Celebrate the Diversity of Vegetables

Getting your vegetables direct from the farmer introduces you to new and different varieties you may not have access to otherwise. Seasonal Roots has three types of kale on the menu at this moment – Tuscan, red Russian, and curly. All have different flavors. Did you know Russian kale is sweeter tasting than curly kale? Have you tried fresh garlic from the field? Do you know what a garlic scape is and what to do with it? You’ll be inspired to try new things as the changing seasons bring fresh varieties to the market!

Not only will you be inspired to try new vegetables, but you’ll be inspired to prepare them in different ways by other veggie lovers in your local food community. Asparagus is awesome on the grill and you can eat the spears like fries. Brussels sprouts roast to perfection in the oven. Golden beets are milder than their red sisters and won’t trick you into thinking you have a kidney infection! If you massage your collard greens, they give back with a sweeter taste and texture in your salad. Vegetables offer endless diversity… you’ll want to be a part of celebrating and trying new varieties!

Celebrate Working Together as a Community

Have you talked to your local farmer recently? You would be amazed by the amount of passion they put into growing your food. Because they care, practices like what variety and origin of seed they plant, spray/no spray, rotating crops for best nutrients, and picking produce at peak ripeness, matter. They want the community of families they feed to have the best produce! Sometimes that means a bug or two because they didn’t spray, or waiting an extra week for strawberries so they reach their  peak flavor and nutrients before harvesting.

Getting away from mass produced food has become crucial to our health and the health of our world, yet we are still a busy society. We have limited time to spend in the kitchen. Many local food artisans rely on local farmers for their produce. When you can trust your community of local food artisans because they share the same philosophy, it’s easier to pick up some yummy prepared food, enjoy it for a meal, and be confident you are still benefiting from the best food.

By supporting local farmers, food artisans, and organizations like Seasonal Roots, you help create a strong food system in our own backyard. We’re all in this together and when we work together as a community, it’s certainly a reason to celebrate and eat more local veggies!

Try something new this week, whether it be getting to know your local farmer better, trying a new variety of vegetable, or ordering something prepared by a local food artisan that you haven’t tried before. Your taste buds will enjoy the celebration!

 

 

ABOUT SEASONAL ROOTS

Since 2011, Seasonal Roots’ online farmers market has connected Virginia families with local family farmers who use sustainable, humane practices. Our veggie fairies – mostly moms who believe in living better through scrumptious, healthy eating, being kind to animals, protecting the environment, and spreading joy – home-deliver freshly harvested produce, pasture-raised dairy, eggs, and meat, plus wholesome artisan fare. We empower our members to eat better and live better with more nutritious, flavorful food that’s good for us and good for the planet. More info at seasonalroots.com.

A Toast to the Women in our Lives

EAT BETTER LIVE BETTER NEWSLETTER / May 8, 2019

Tips, hacks, recipes, stories, and the weekly special all help you eat better live better with fresh local food!

Read the newsletter below, or view this issue as a printable PDF with clickable links.

19-5-8 Newsletter Final-page-001

Spice up your celebration Seasonal Roots style

EAT BETTER LIVE BETTER NEWSLETTER / May 1, 2019

Tips, hacks, recipes, stories, and the weekly special all help you eat better live better with fresh local food!

Read the newsletter below, or view this issue as a printable PDF with clickable links.

19-05-01 Newsletter

Loving Seasonal Roots means loving the earth

EAT BETTER LIVE BETTER NEWSLETTER / April 24, 2019

Tips, hacks, recipes, stories, and the weekly special all help you eat better live better with fresh local food!

Read the newsletter below, or view this issue as a printable PDF with clickable links.

19-4-27 Newsletter Final

Easter to remember

Make it an Easter to remember

EAT BETTER LIVE BETTER NEWSLETTER / April 17, 2019

Tips, hacks, recipes, stories, and the weekly special all help you eat better live better with fresh local food!

Read the newsletter below, or view this issue as a printable PDF with clickable links.

Newsletter 19-4-17 Final

red cap patisserie chocolate

Local food takes the guilt out of guilty pleasures

Case Study: Red Cap Patisserie

– By the Veggie Fairy Team

When you buy local food, your money stays in your community instead of going to some faraway corporate headquarters. Buy local food and your dollars create jobs at local farms, food distribution systems like Seasonal Roots, and food artisans like Red Cap Patisserie, which employs eight talented people in Richmond, Virginia.

red cap patisserie local jobs

So you can indulge that craving for, say, handmade chocolate, guilt-free, with Red Cap’s Dark Chocolate Toasted Almond Sour Cherry Bark. Not only is it good for the community, it’s also better for you than mass-produced chocolate. It’s freshly made, with no preservatives or artificial flavors.

And you can feel virtuous about it, too — compared to the global industrial food complex, food from a local artisan like Red Cap Patisserie uses less fuel and produces less CO2. So local food belches fewer greenhouse gases and fights global warming. That’s cool.

(Read this full list of 10 ways local food helps you live better.)

For two decades, pastry chef Martine Wladar handcrafted delicious treats for cafés and restaurants in New York City and New Jersey. We talked with her husband and partner John about how they found their way to Richmond, Virginia, where they now work together on their unique take on traditional French- and European-inspired fare.

red cap patisserie martine & john

VEGGIE FAIRY:

You both grew up in New Jersey. How did you wind up in Richmond’s historic Fan district?

JOHN:

It was a corporate relocation on my part in 2013. Martine had been working in the food industry for years, so we created a kitchen in our home where she could bake more seriously than she could with a residential oven. We signed up for the Saint Stephen’s Farmers Market and did that regularly.

red cap patisserie farmers market

After a couple years, a space opened up in the Fan and we were fortunate enough to acquire it. That let us open the retail operation and expand the commercial operation. Meanwhile I left my corporate job and began working for Martine. I’ve only been fired a couple times and she always takes me back.

red cap patisserie ribbon cutting

VEGGIE FAIRY:

Ha! But… not all couples can actually work together without killing each other. What’s your secret?

JOHN:

It’s something we work very hard at. We’ve been married since 1988, but when we embarked on this it changed our dynamic in many ways. You learn to be patient and just be quiet and listen and really try to hear the other person, which is a good practice whether you work together or not!

red cap patisserie handmade caramel

VEGGIE FAIRY:

So in our market, to start with you’ll be offering Chocolate Chip Brownies, Salty Sweet Pecans, super adorable Marshmallow Chicks, Sea Salt Caramels, and lots of dark chocolate treats. In addition to that, in your shop you offer all kinds of freshly baked sweet and savory pastries. How do you decide what to offer?

JOHN:

What we offer is guided by Martine’s intuition and inspiration. She’s had a lifelong love for baking and cooking. She’s taken various courses at cooking schools and perfected her skills on the job, and opening the shop was a unique opportunity to pull her expertise together in both baking and cooking.

red cap patisserie martine

VEGGIE FAIRY:

How did Martine learn the chocolate side of the business?

JOHN:

She has worked with Jacques Torres, who is a famous French chocolate master. When we opened this place she said, “You know, eventually I really want to offer chocolate!” Within a year and a half we had built up enough in-house staff to break out and offer chocolate treats and caramel. She really loves caramel, so we do our own caramel in-house and blend our own chocolate in-house. We like a particular chocolate taste. Some chocolates are too bitter, some have too much “cherry” flavor, some are just too sweet. We blend it to hit that sweet spot in between.

VEGGIE FAIRY:

How do you choose your ingredients?

JOHN:

It’s about quality in terms of the craft of making an excellent product that you can feel good about eating. Whenever possible, we source our ingredients locally. We’ll barter at the farmers market for eggs. We’re using real ingredients — real cream, real butter, real flour. No ingredients you can’t recognize or pronounce. That makes for a delicious product and a healthier one, even when it’s a treat.

VEGGIE FAIRY:

What’s your carbon footprint like?

JOHN:

We’re local, so we’re close to our customers. We also aim for sustainability in packaging. We try not to use any styrofoam and reduce the amount of plastic packaging we use as well as the packaging our supplies come in. We recycle everything that leaves the kitchen — unlike larger establishments, where everything just goes in the dumpster.

*

red cap patisserie martine pastry chef

Red Cap Patisserie shares Seasonal Roots’ mission to make the world a better place through local food! If you want to see the full range of Martine’s creations, check out the mouthwatering photo gallery on the Red Cap Patisserie Instagram page. If you’re inspired to stop by Martine and John’s shop the next time you’re in Richmond, you’ll find directions on their website.

ABOUT SEASONAL ROOTS

Since 2011, Seasonal Roots’ online farmers market has connected Virginia families with local family farmers who use sustainable, humane practices. Our veggie fairies – mostly moms who believe in living better through scrumptious, healthy eating, being kind to animals, protecting the environment, and spreading joy – home-deliver freshly harvested produce, pasture-raised dairy, eggs, and meat, plus wholesome artisan fare. We empower our members to eat better and live better with more nutritious, flavorful food that’s good for us and good for the planet. More info at seasonalroots.com.

online farmers market how to order

YOUR ONLINE MARKET JUST GOT BETTER

EAT BETTER LIVE BETTER NEWSLETTER / April 10, 2019

Tips, hacks, recipes, stories, and the weekly special all help you eat better live better with fresh local food!

Read the newsletter below, or view this issue as a printable PDF with clickable links.

newsletter 2019-04-10 FINAL