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Stop by the co-op today to pick up some delicious organic gala apples, and then pick up the rest of the ingredients you’ll need to make this delicious apple, honey, and goat cheese crostini!

Fresh Flyer 9.1.15
Owner Bonus BuysOwner PriceRegular Price
Organic Gala Apple Bags$5.99/ea$8.99/ea
Organic 1lb Baby Peeled Carrots$1.39/ea$2.39/ea
Local P6 Certified Naturally Grown Anaheim Peppers$6.99/lb$9.99/lb
Local P6 Certified Naturally Grown Jalapeno Peppers$7.99/lb$9.99/lb
DeMill Colby Jack Cheese$3.99/b$4.99/lb
Organic Red & Green Grapes$2.99/lb$3.99/lb
Owner EssentialsOwner PriceRegular Price
Organic Gala Apples$0.99/lb$1.99/lb
Organic Bananas$0.99/lb$1.19/ea
Organic Green Bartlett Pears$1.99/lb$2.69/lb
Organic White Garlic$3.99/lb$6.99/lb

Featured Recipe:  Apple, Honey, & Goat Cheese Crostini

2 gala apples
6 ounces local goat cheese
1 baguette, sliced into ½ inch pieces
Olive oil
Salt and freshly ground black pepper
2 cloves garlic, minced
1 tsp red chili pepper flakes
¼ cup walnuts, diced
Honey

Preheat oven to broiler setting. Slice apple into thin slices with core removed. Drizzle baguette slices with olive oil, salt, and black pepper and cook in broiler for about 1 minute on each side. Once the bread is ready add garlic, spread with goat cheese, and sprinkle red chili pepper flakes. Top with apple slices, walnuts, and drizzle with honey.  For added flavor, also top with fresh pomegranate seeds from our first shipment of fall pomegranates. You can also use this recipe with pear slices from our local Asian pear crop from P6 producer Ames’ Orchard.

Featured P6 Farmers: Patrice and Karen Gros, and Kris Gilstrap: Foundation Farm

Foundation Farm is one of the area’s most well-established and well-known organic farms. Founder Patrice Gros has been farming in the Ozarks for over 10 years and champions the no-till farming method. He currently operates a 10-acre farm right by the Missouri border outside of Eureka Springs and Holiday Island. He has a passion for good food, soil quality, no-till farming education, organic farming, and season-extension farming. You can hear his passion for these things in how he describes his experience and his farm here:

“I was raised in Marseille, in the south of France, with no particular ties to country living or farming. I am now married to Karen and the proud Papa of Manon and Marcello. After pursuing a career in corporate finance, I bought a home in Ojai, CA in 1994. The house came with an acre of land where I started my first garden, heart-shaped and barely 100 square-feet. With it came a life transformation of the most profound and unexpected kind. Today, many seasons and many hours of raking, hoeing, mulching, and harvesting later, my gardening passion is alive and well. Only the scale has changed. In 2006 I started my third farm: Foundation Farm, a 6-acre USDA-certified organic farm in the Arkansas Ozarks. Foundation Farm follows a no-till, low-input system, which provides high yields in a beautiful natural setting. Foundation Farm is also a training ground for budding farmers who come to apprentice and learn the various aspects of no-till organic farming.”

We’re excited to announce that this year Foundation Farm is a stop on our 2nd annual P6 Tour de Farms! You have the chance to see his beautiful soil, mulched rows of fall crops, his own hoop-house design, greenhouse for seed starting, walk-in cooler, and the interns’ prep area. Plus, you can meet his playful dogs. I would strongly suggest, though, remembering to walk only in the pathways. Patrice is so passionate about his soil that not even his dogs compact it by stepping in beds as they roam the garden!
Patrice has grown a variety of crops for us over the years and has been actively looking for someone to take over his farm. (I have joked over the years that Patrice does not just grow food, he grows farms.) Currently, ONF employee Kris Gilstrap is managing Foundation Farm while Patrice, and then his wife Karen, are in France. Kris has been working on the farm, harvesting the crops, delivering them to our store, and in some instances stocking it on the shelf! That is direct farm to co-op! He’s been bringing us late summer harvests of arugula, green onions, cucumbers, yellow onions, and grape tomatoes, but Foundation Farms is also a source of lettuce, greens, cabbage, fennel, garlic, peppers, and squash. While Patrice farms, Karen hosts guided tours of the French and Italian Riviera as well as teaches gourmet cooking classes. For more info check out either of their websites: www.foundationfarm.com and www.cuisinekaren.com.

Foundation Farm will be available to tour on Sunday morning, October 4th from 8-10am. Registration for the Tour de Farms is free and open to the public, though you do need to register. Registration begins Tuesday, September 1st at our store.  Simply go to our Owner Services Desk and they’ll get you signed up for Tour de Farms!

~Pauline, Fresh Manager

 

 

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