March 2019, Week 3

March 2019, Week 3

Please join us Friday, March 29, at 7:00 pm as we welcome Bob Quinn for a warm, community-oriented talk about organic farming, ancient grains, and the journey Bob's taken to become the icon of organic agriculture he is today. This free talk will explore Bob's deeply reflective development as a farmer and his commitment to both rural communities and the surrounding people they feed. ⠀⠀⠀⠀⠀⠀⠀⠀⠀


We've invited Bob because of his simple, truthful way of being, and his ability to share deep insights in an accessible, humorous, and empathetic way. He's a wonderful speaker, a generous person, and a guest we're thrilled to have.

While the event is free, the seating is limited, so please reserve your ticket through our website.

This week in your Simple Share...

Microgreens - one bag

Microgreens can be used as a garnish. They go great on top of soups, salad, and sandwiches. These tiny, edible greens also make for a good source of vitamin E.

Pears - 3 lbs

Fresh Pear Bread

Sweet potatoes - 2 lbs

Roasted Sweet Potatoes

Spinach - one bag

Spinach Salad with Pears

Lettuce - one bag

Lettuce is an annual plant of the daisy family. It is most often grown as a leaf vegetable, but sometimes for its stem and seeds. Most often used for salads, although it is also seen in other kinds of food, such as soups, sandwiches, wraps, and it can also be grilled. Lettuce is a good source of vitamin C, calcium, iron and copper.

Cilantro - one bunch

Storing, freezing, drying and eating cilantro

Cheese - one block

Heber Valley Cheese

Honeycomb - one jar
Honeycomb and cheese pair together very well. Leaving the honeycomb whole is visually stunning on a cheese plate and you can simply cut off pieces of honeycomb to eat with the cheese (yes you can eat the wax!). It helps to serve slices of baguette or crackers along with your cheese plate, and don't be afraid to add a little of your favorite jam or cutting preserve.

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