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Shamrock Farm was founded just seven months ago by Eric Murphy. Eric is a full-time firefighter and a self-described serial entrepreneur. With retirement not far off, Eric wanted to find a long-term project that he was passionate about. He grew up on working on family farms in Southern Indiana and has always been a gardener, so farming seemed like a natural fit.  With his friend Scott Pruitt loaning him one acre and a processing facility about 20 miles outside of Indianapolis, he is now growing beautiful chiogga beets!  Eric and Scott are already planning for expansion. Next year they hope to partner and cultivate up to seven acres. We are really looking forward to watching Shamrock Farm grow!

Ingredients:

2 tablespoons extra virgin olive oil or butter
1 medium acorn squash, halved lengthwise and seeded
1 tablespoon honey
Salt and pepper

 

Directions:

Adjust the oven rack to the lower-middle position and preheat oven to 400 degrees.  Oil the cut squash and a rimmed baking sheet with 1 tablespoon of oil.  Place the squash cut side down on the baking sheet.  Roast for 30 minutes then turn squash; prick insides all over with a fork.  Drizzle honey and remaining tablespoon of oil among the halves; season with salt and pepper.  Continue to roast an additional 10 to 20 minutes or until the flesh is easily pierced with a fork.  Serve warm.

 

Serves:  2

Recipe by:  Elizabeth Blessing, co-owner GreenBEAN Delivery

Ingredients:

8 ounces rice noodles
¼ cup vegetable or chicken broth
2 tablespoons soy sauce
2 teaspoons toasted sesame oil
4 teaspoons peanut oil
2 Japanese eggplant, halved lengthwise and sliced ¼-inch thick
1 clove garlic, minced
1 teaspoon grated fresh ginger
2 scallions, white and green parts separated and thinly sliced
1/3 cup fresh basil leaves, torn, for serving

 

Directions:

Cook noodles according to package instructions; drain noodles and rinse with cold water. Whisk broth, soy sauce, and sesame oil together in a small bowl and set the mixture aside.

Heat a large skillet or wok over high heat until hot. Add 3 teaspoons peanut oil and swirl to coat skillet. Add eggplant and stir until browned, 3 to 4 minutes. Push eggplant to a side of the skillet and add the last teaspoon of peanut oil. Add garlic, ginger, and scallion whites; stir until fragrant, 30 seconds. Stir the garlic mixture into the eggplant, add the noodles and the broth mixture. Cover, reduce the heat to medium, and cook until the sauce thickens and the eggplant has softened, about 3 minutes. Serve topped with scallion greens and basil.

 

Serves: 4

Recipe by: Elizabeth Blessing, co-owner GreenBEAN Delivery



We welcome California surfer turned mid-west skater dude Scooter the Skateboarding Snap Pea to the Veggie Crew. Scooter is all about balance, and accepting all veggies and fruits for who they are. Whether he’s landing his impressive ollie or free-styling at the skate park, Scooter believes in living life one moment at a time and enjoying the ride! Scooter is a cool dude who’s message to others is to do the best you can without being afraid to fall. Because you will fall…success comes when you get back up!

Bubba the Boxing Broccoli may be in a light weight in class, but he’s got a sharp upper cut, and can move in for the surprise jab-cross-jab before his opponent knows he’s there. Bubba believes in discipline and determination, so whether he’s jumping rope or using his prize money for supplies at the local community center where he coaches, his message is simple. Work hard, give more than you take and be the best you can be. When you come against obstacles in life, a steady focus and calm approach with deliver the Technical Knock Out (TKO) everytime.

Ingredients:

1 lb ground local Bison or Ground Beef
¼ cup Bourbon Barrel Kentuckyaki
1 pineapple (peeled, cored, and sliced into ½ inch slices)

Other options:
Swiss Cheese
Sauteed Mushrooms
Country ham slice
Hamburger buns

 

Directions:

For Burgers:
Mix together ground ground bison or beef with Kentuckyaki sauce and salt and pepper.  Form into patties.  Grill to desired temperature.

For Grilled Pineapple:
Rub Pineapple with olive oil and grill over medium-high heat for about 3-4 minutes per side, or until the fruit has a nice golden color and good grill marks.

Assemble burgers with grilled pineapple and other toppings as desired.  Enjoy!

 

Recipe provided by Bourbon Barrel Foods.

Ingredients:

4 tablespoons unsalted butter
1 pound potatoes, peeled, shredded, and patted dry
1 bunch beets, greens removed, peeled, and shredded
3 tablespoons minced herbs (dill, parsley, chives)
½ teaspoon salt
¼ teaspoon ground pepper

 

Directions:

Melt butter in a 10-inch cast iron skillet over medium heat.

In a large bowl, mix together potatoes, beets, herbs, salt and pepper.  Spread the mixture in the heated cast iron skillet.  Press firmly with spatula to form a compact cake.  Allow to cook until bottom crust is golden brown, 15 minutes.

Loosen the roesti with the spatula, place a plate over the top of the skillet and flip.  Slide the roesti back into the skillet and cook until the bottom is golden brown, 15 minutes.

 

Serves:  4 to 6

Recipe by:  Elizabeth Blessing, co-owner GreenBEAN Delivery

Ingredients:

2 medium eggplants (about 1 pound total), cut into ½-inch-thick rounds
½ cup extra virgin olive oil, plus more to brush on eggplant
¼ cup lemon juice from 2 lemons
½ teaspoon grated lemon zest
2 medium cloves garlic, divided and minced
½ teaspoon red pepper flakes
1 pound pasta such as rigatoni, fusilli, or farfalle
2 large tomatoes, cored, seeded, and cut into ½-inch chunks
15 fresh basil leaves, shredded

 

Directions:

Bring 4 quarts to a boil in large pot over high heat.  Meanwhile, brush eggplant with olive oil to coat very lightly and toss with salt and pepper to taste.  Either grill eggplant until marked with dark stripes on both sides, about 15 minutes, or broil on baking sheet placed 4 inches from heating element, turning once, until tender and browned, about 7 minutes; cool to room temperature.

Whisk lemon juice and zest, ¾ teaspoon salt, 1 clove garlic, and red pepper flakes in large bowl; whisk in ½ cup oil in slow, steady stream until smooth.

Add pasta and 1 tablespoon salt to boiling water.  Cook until pasta is al dente and drain.  Whisk dressing again to blend; add hot pasta, cooled eggplant, tomato, remaining garlic, and basil; toss to mix thoroughly.  Cool to room temperature, adjust seasonings, and serve.

 

Serves:  6 to 8

Recipe by:  www.cooksilllustrated.com

Shagbark Seed and Mill Co.  (Athens, Ohio)

Shagbark’s delicious products are produced in a medium-scale grain and bean mill in Athens, Ohio. The company was launched by the Appalachian Staple Foods Collaborative as the first step towards creating a sustainable regional staple foods system. Masterminds, Michelle Ajamian and Brandon Jaeger, are passionate about promoting small scale production and processing of staple crops like grains and beans. Their goal is to make it possible for local farmers to produce these items for local markets right here in the Midwest!

Staple crops are one of the great underexplored frontiers of the local food movement. Despite the growth in local produce, meat, and artisan products, staple crops remain the dominion of large producers catering to national and international markets. Because of this, Shagbark is helping to fill a very important gap in our food system!

For more information, please visit http://asfc.weebly.com/shagbark-seed–mill-co.html.

Ingredients:

6 tablespoons olive oil
2 medium onions, halved and sliced ¼ inch thick
2 bell peppers, stemmed, seeded, and sliced into ¼-inch strips
Salt
2 medium eggplants (about 2 pounds), cut into 1-inch pieces
3 medium summer squash (about 1 ½ pounds), cut into 1-inch pieces
2 medium garlic cloves, minced
2 teaspoons minced fresh thyme leaves
3 large tomatoes, cored and diced
¼ cup chopped fresh basil leaves
Fresh ground pepper

 

Directions:

Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees.  Heat 2 tablespoons of the oil in a large Dutch oven over medium-low heat until shimmering.  Add the onions, peppers, and 1 teaspoon salt, cover, and cook, stirring occasionally, until the vegetables are softened and have released their liquid, about 10 minutes.  Uncover, increase the heat to medium, and cook, stirring occasionally, until the onions are golden brown, 5 to 10 minutes longer.

While the onions and peppers cook, heat 1 tablespoon more oil in a 12-inch nonstick skillet over medium-high until shimmering.  Add half of the eggplant and cook, stirring occasionally, until browned, about 4 minutes.  Transfer the eggplant to a medium bowl.  Repeat with 1 tablespoon more oil and the remaining eggplant, then transfer to the bowl.  Working in two batches, repeat again with the remaining 2 tablespoons oil and the summer squash, transferring each batch to the bowl with the eggplant.

When the onions are golden brown, stir in the garlic and thyme and cook until fragrant, about 30 seconds.  Add the tomatoes with their juice, scraping up any browned bits.  Gently stir in the browned eggplant and summer squash and bring to a simmer.  Partially cover, place the pot in the oven, and cook the ratatouille until slightly thickened but the vegetables still retain their shape, about 1 hour, gently stirring halfway through cooking.  Stir in the basil, season with salt and pepper to taste, and serve.

 

Serves:  6-8

Recipe by:  www.cooksillustrated.com

Bébo Naturals (Hilliard, Ohio)

Bébo Naturals’ food uses local, organic ingredients without preservatives or thickeners.  Babies have a special vulnerability to toxins, and choosing environmentally healthy products is an easy thing you can do to ensure your baby’s long-term health.

Bébo Naturals’ meals look and taste homemade and that’s how they make them.  They mix all organic ingredients, simmer them at low temperatures to preserve vitamins and nutrients, and then flash-freeze them to lock in the good stuff.  This process ensures tasty, high-quality food, the way you’d make it in your kitchen, but without all the fuss.   They conveniently package your bébo’s meals in reusable, recyclable, phthalate-free and BPA-free containers.

Take a look at their ingredients; you’ll recognize every one of them, and you’ll be able to pronounce them all; no chemicals, no preservatives and no thickeners…just the all natural meats, fruits and vegetables you want to give your bébo.  Bébo Naturals’ meals are naturally healthy and delicious, with the convenience you need.

For more information, please visit www.beboorganics.com.

Ingredients:

1 tablespoon olive oil
½ small onion, minced
1 garlic clove, minced
Salt and pepper
½ pound chicken chorizo sausage
1 large tomato, diced
½ cup cooked quinoa
2 Cubanelle peppers, tops removed and seeds and ribs removed
Shredded cheese (optional)

 

Directions:

Preheat oven to 400 degrees.

Heat oil in a large skillet over medium-high heat.  Add onions, garlic, a pinch of salt and a couple turns of freshly ground pepper.  Cook until onion is translucent, about 2 to 3 minutes.  Add chorizo and cook for 5 minutes or until browned.  Break up chorizo with spatula into small pieces while cooking.  Add tomatoes and cook an additional 5 minutes.  The tomatoes will start to break down and soften. Remove from heat and stir in quinoa.

Rub the peppers with oil and then stuff them with the chorizo mixture.  Place stuffed peppers in a baking dish just large enough to hold them.  Add ¼ cup water, cover with aluminum foil, and bake until peppers are tender, 25-30 minutes.

Remove foil, cut peppers in half lengthwise and sprinkle with grated cheese.

 

Serves:  2

Recipe by:  Elizabeth Blessing, co-owner GreenBEAN Delivery