WHAT's IN THE BAG
WELCOME to Week 11 of the Hen House 2017 CSA. We hope that you find your commitment to eating better and saving money rewarding. Each week, we will search out the very best in local food products so that you will eagerly anticipate your weekly bag. As a pioneer in the local food movement, we recognize the value of keeping your food dollars close to home.
WHAT’s IN THE BAG
ITEM
Producer
Location
QTY.
Ground Beef
GNFF
BRONSON, KS
2 LBs.
JISA CHEESE
Jisa Farmstead Cheese
BRAINARD, NE
1 PKG
BROWN EGGS
GNFF
SMITHTON, MO
1 DZ
ITALIAN BREAD
FARM TO MARKET BREAD
KCMO
1 Loaf
BADER PEACHES
BADER PRODUCE
CAMPBELL, MO
1 LB.
HONEYDEW MELON
DUTCH COUNTRY
RICH HILL, MO
1
FIELD TOMATOES
DUTCH COUNTRY
RICH HILL, MO
1 LB.
CHEF JASPER’S ITALIAN MEATBALL SLIDERS
CHEF JASPER Mirabile, JR Jasper’s Italian Restaurant
R E C I P E OF T H E W E E K
INGREDIENTS: 2 pounds ground beef 2 eggs 1 cup Romano Cheese 1-1/2 tablespoons parsley, chopped 3 cloves garlic, minced 1/2 cup onion, minced Salt and pepper, to taste 2 cups plain bread crumbs 1-1/2 cups water or chicken broth 1 cup olive oil 1 pkg slider buns 1 pint marinara sauce 4 oz. Jisa Cheese
INSTRUCTIONS: Place beef in a large bowl. Add the eggs, cheese, parsley, minced garlic, onions and salt and pepper. Mix. Add the bread crumbs and blend into the meat mixture. Slowly add the water until the mixture is moist. Shape the meat mixture into 2-1/2- to 3-inch balls. Fire up the grill. Slightly press the balls to make slider patties and place them on the grill. When the bottom half of the meatball is well browned and slightly crisp, usually about 3-4 minutes, turn it and cook the other side for 5 minutes more. Add slices of Jisa cheese and let melt. Place on mini slider buns or egg rolls and top with marinara sauce.
FARM UPDATE DOWN ON THE FARM! Red tomatoes are still on their peak so there are still plenty of those around. Watermelon will most likely peek this week, and cantaloupes will stay steady.
put farmer’s picture over this box
STEVE BUERGE GRass fed BEEF SUPPLIER Fort SCOTT, KS
Steve raises natural beef for Hen House markets all across Kansas City. Steve has always raised all natural beef with no horomones, and has been raising cattle since he was 14 years old.
CHECK OUT OUR WEBSITE www.henhouse.com
MEET YOUR FARMER
For MORE INFO ON CSA and to Submit Your Recipes!
WHAT’s IN THE BAG
ITEM
Producer
Location
QTY.
Ground Beef
GNFF
BRONSON, KS
2 LBs.
JISA CHEESE
Jisa Farmstead Cheese
BRAINARD, NE
1 PKG
BROWN EGGS
GNFF
SMITHTON, MO
1 DZ
ITALIAN BREAD
FARM TO MARKET BREAD
KCMO
1 Loaf
BADER PEACHES
BADER PRODUCE
CAMPBELL, MO
1 LB.
HONEYDEW MELON
DUTCH COUNTRY
RICH HILL, MO
1
FIELD TOMATOES
DUTCH COUNTRY
RICH HILL, MO
1 LB.
CHEF JASPER’S ITALIAN MEATBALL SLIDERS
CHEF JASPER Mirabile, JR Jasper’s Italian Restaurant
R E C I P E OF T H E W E E K
INGREDIENTS: 2 pounds ground beef 2 eggs 1 cup Romano Cheese 1-1/2 tablespoons parsley, chopped 3 cloves garlic, minced 1/2 cup onion, minced Salt and pepper, to taste 2 cups plain bread crumbs 1-1/2 cups water or chicken broth 1 cup olive oil 1 pkg slider buns 1 pint marinara sauce 4 oz. Jisa Cheese
INSTRUCTIONS: Place beef in a large bowl. Add the eggs, cheese, parsley, minced garlic, onions and salt and pepper. Mix. Add the bread crumbs and blend into the meat mixture. Slowly add the water until the mixture is moist. Shape the meat mixture into 2-1/2- to 3-inch balls. Fire up the grill. Slightly press the balls to make slider patties and place them on the grill. When the bottom half of the meatball is well browned and slightly crisp, usually about 3-4 minutes, turn it and cook the other side for 5 minutes more. Add slices of Jisa cheese and let melt. Place on mini slider buns or egg rolls and top with marinara sauce.
FARM UPDATE DOWN ON THE FARM! Red tomatoes are still on their peak so there are still plenty of those around. Watermelon will most likely peek this week, and cantaloupes will stay steady.
put farmer’s picture over this box
STEVE BUERGE GRass fed BEEF SUPPLIER Fort SCOTT, KS
Steve raises natural beef for Hen House markets all across Kansas City. Steve has always raised all natural beef with no horomones, and has been raising cattle since he was 14 years old.
CHECK OUT OUR WEBSITE www.henhouse.com
MEET YOUR FARMER
For MORE INFO ON CSA and to Submit Your Recipes!
