I thought this was worth sharing again as I’m stocking up on this. I plan to have some available at the farmers markets this weekend.
Our farm still has fresh ginger and turmeric. You can pick up while it lasts, every Saturday at Webb City Farmers Market and Joplin Empire Market.
My friend Mary recently shared with me what she did with the ginger she received in her CSA share. She made Ginger, Turmeric & Lemon Honey Bombs! With t
he arrival of the hustle and bustle of the holidays, I found this to be a timely treat. Add a teaspoon or two to hot water, add it to tea or juice, or slather it on bread. This supercharged mix will nourish your body, mind and spirit.
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Posted in Farmers Market, Local Food, Mail Chimp News, Our Kitchen Table, Recipes |
Tagged Farm Stand, Farmers Market, Ginger, Local Food, Recipes, Seasonal Eating, Turmeric |
By popular demand, I’m sharing the recipe! This is super simple to make. I use our farm’s roasted anaheim chilies. They are mild but have a nice chili flavor!
This is a delicious breakfast side served with tortillas, bacon or sausages and topped with sliced avocado, salsa and cilantro.
2 cups anaheim chilies, roasted, peeled, and chopped 2 beaten eggs 1 cup shredded cheddar cheese 1 cup shredded Monterey Jack cheese 1/2 cup flour 1 teaspoon baking powder 1 1/2 cups milk 1/4 teaspoon salt Instructions
Preheat oven to 350 degrees. Grease an 8 or 9 inch casserole dish. In a large bowl, combine all ingredients and stir until well mixed. Place in the prepared casserole dish. Bake 45-50 minutes or until set. Remove from oven, let stand for 5 minutes.