Summer is upon us, and that means that every state in the country has fresh produce of one kind or another ripening on the vine, branch, or even underground. It’s the perfect time to try a new recipe with your state’s in-season produce. Any Michelin-star chef will tell you that fresh ingredients are the first requirement for creating a mouth-watering dish. By using products grown in your home state, your ingredients could only be fresher if you grew them yourself.
Few dishes are as universally popular as chili, and this “Red Chili Con Carne” from Forrest Pritchard’s new book, Growing Tomorrow: A Farm-to-Table Journey, brings together the best in produce and protein! Going back to the roots of the dish, who better to offer culinary advice on these farm recipes than the growers themselves? This recipe requires a few basic ingredients and your choice of ground meat to whip up a culinary delight.
You know you’re supposed to get near a ‘bushel and a peck’ worth of fruits and vegetable servings every day for good nutrition, and this delectable Chocolate Avocado Mousse with grapefruit will definitely help you to get a few in! (The chocolate doesn’t hurt either.)
There’s no finer way to honor agriculture’s fruits (and vegetables!) of labor than with a really tasty farm recipe; double points if you’re using nutritional produce you grew yourself or bought from a Farmers’ Market. Renowned sustainable farmer and author, Forrest Pritchard, knows some of the best recipes out there using nutritional produce, and he’s included some of the most delectable in his new book, Growing Tomorrow: A Farm-to-Table Journey.
At the AgAmerica Lending booth during the Sunbelt Ag Expo this October 20-22 in Moultrie, GA, you’re in for a special treat. We’re sponsoring author and farmer Forrest Pritchard to celebrate his new book, entitled, Growing Tomorrow: A Farm-to-Table Journey.