Text 16581, 80 rader
Skriven 2014-09-03 05:42:02 av Dave Drum (1:18/200.0)
     Kommentar till en text av Ruth Haffly
Ärende: farmers
===============
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> I note in the grocery ads in my local fish wrapper that in many
 DD> instances there will be an actual farm and location given as a source
 DD> of some in-season item(s). Not all the stores do this - but many do.

 RH> Even Wal-Mart is getting in on the act, but they seem to do it more
 RH> regionally than farmer specific.

I didn't know that - I *NEVER* shop at China-Mart for anything.
 
 DD> And Parson's Produce (which I have written of before) do a land office
 DD> business. As do Seaney Farms - which have conventional as well as
 DD> greenhouse produce. They don't do chicken, eggs, or pork and beef as
 DD> do Parson's. But, they do well - as well as supplying other road-side
 DD> stands. I note "Seaney Farms (tomatoes/cucumbers/etc) on some of those
 DD> places along with the melons and sweet corn from their own fields.

 RH> Sounds like you have a nice variety there. Instead of going to various
 RH> road side stands, we do a lot of our produce shopping this time of year
 RH> at the farmer's market. There are also several vendors that sell meats
 RH> (beef, pork, chicken, rabbit, goat) but the seafood vendor didn't sign
 RH> on this year.

We have two farmer's markets - one is in the downtown area and parking is
problematic. The other is in the parking lot of a strip mall on the far, far,
other side of town from me. Both are open during hours when I am normally at my
job anyway. So, the roadside stands or stupormarkups with locally sourced grub
are my sources.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Farmer's Breakfast
 Categories: Pork, Potatoes, Eggs, Cheese
      Yield: 2 Servings
 
      3 tb Butter
      3 md Potatoes; peeled, thin
           - sliced
      4    Green onions; sliced
      1 md Green bell pepper; seeded,
           - diced
      4 sl Streaky bacon; 1/4" dice
    1/2 lb Breakfast sausage; crumbled
      2 c  Diced ham
           Salt and pepper
      4 lg Eggs; scrambled
      4 oz Cheddar cheese; shredded
 
  In a frying pan, melt butter over medium heat. Saute
  vegetables and seasonings for 3 minutes. Cover, cook
  over low heat until the potatoes are tender, about 30
  minutes.
  
  In a separate skillet fry the ham, sausage and bacon
  until the bacon is as done as you like.
  
  Add the meat and it's drippings in with the potatoes and
  vegetables. When the spuds begin to brown you are ready
  to add the eggs.
  
  Pour eggs over vegetables and meat. Do not stir.
  
  Cover and cook until eggs are set,about 10 minutes.
  Sprinkle with cheese. Heat only until the cheese melts.
  
  Slide onto a plate and serve with biscuits or buttered
  toast and some catsup on the side.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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