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Don't forget to order before 8:00 tonight.


Don’t Forget to Order by 8pm Monday!

We have an abundance of baked goods and delicious, pasture raised meats to choose from. It is not too late to order a Ham or Leg of Lamb. Georgia Farm to Table is closed this week for Spring Break so we are limited on vegetables. We do have salad kale, turnips with roots and fresh herbs this week. They will be on the extras table.
Our fermented beverages class is in less than 2 weeks so don’t forget to sign up for Saturday, April 11th.
Weekly Recipe:
I am not a casserole person but this was easy and nutritious and hard to pass up when I was in a hurry Saturday night.
Cabbage and Pork Casserole

3 cups thinly sliced cabbage
1 small onion, thinly slices, 2 cloves minced garlic
1 pound hot sausage (leftover ham, stew pork, mild sausage will work also)
2 Tbls. Butter
2 Tbls. Flour
1 Cup Milk
1 Cup Cheese

Cook sausage until done and set aside. Leave 1 Tbls. Grease in pan and sauté the onion and garlic and cabbage until lightly steamed. I added a little water and put the lid on for 5 minutes. Melt butter in a smaller pan, add flour and cook until butter is absorbed by the flour then add the milk and continue to whish until incorporated well and beginning to thicken. Add the grated cheese and stir well. Remove from heat. Now, grease a 13×9 pan with butter. Mix all the ingredients together, stirring well and pour into baking pan. Bake covered for 30 minutes at 350. Uncover and cook a few more minutes. Serve warm with a loaf of fresh bread and butter for a great meal.
You may need to add seasoning if using anything other than sausage. I let the hot sausage be the seasoning and it was perfect.

Blessings to you from all our farms,
JNAFarm.locallygrown.net