What’s Planned for 3/30/17 Shares?

Prepayments for 3/30/17 are due by Tuesday, March 28th at 12p. Please note this is a projection of what we plan to order.

Our next order will be THURSDAY, April 13th. Prepayments will be due by Tuesday, April 11th at noon.

To order online, click here.

NEW! Members may now add Saporito Extra Virgin Olive Oils and Balsamic Vinegars to their orders. A full list of items is available on our online order form.

FULL AND HALF SHARES- $50/$30 (A MIX OF THE FOLLOWING, ~8 to 12 Items):

  • Broccoli Leaf
  • FL Cabbage
  • FL Celery
  • FL Cucumber
  • FL Kale
  • FL Leeks
  • Shiitake Mushrooms
  • Yukon Gold Potatoes
  • Roma Tomatoes
  • Bananas
  • Braeburn Apples
  • Strawerries
  • Kiwi
  • Mango

FRUIT SHARES – $30 (A MIX OF THE FOLLOWING):

  • Fuji Apples
  • Mandarin or Tangerine Oranges
  • Strawberries
  • Bananas
  • Blood Oranges

If a Fruitarian (Fruit, Fruiting Veggies, and Greens) or Low Glycemic Share is desired, please feel free to order it. We will accommodate the best we can.

Please note this is a list of what we project to order. Our final list may change due to availability of produce and funds on day of order.

Morning Detox Juice

If you’re looking for a nutrition-packed juice to jump-start your day, consider juicing. It’s a very simple process and tastes far better than it looks. It’s best to drink these juices first thing in the morning before you have eaten and to follow with a big bowl of melon, bananas, or a fruit salad. Take your daily probiotic right after your bowl of fruit for best results.

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Ingredients:
6 oz fresh greens
6 apples (remove rot spots if present), sliced
half a lemon
~0.4 oz ginger

Directions:
First add the greens, followed by half of the apples. Then add the ginger, remaining apples, and follow with the lemon.
Serve and finish within 45 minutes to take advantage of the live enzymes.

Tip: If you use cold/refrigerated ingredients, your juice will be chilled.

Allergy Sensitive Veggie Lasagne

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If you’re in need of a gluten free, dairy free lasagne recipe, then this may be your dream come true.

You’ll Need:
Veggie Pesto #1
1 large zucchini, diced
1 large onion, diced
6 oz crimini mushrooms, chopped
4 garlic cloves, chopped
drizzle of EVOO
6 oz fresh baby spinach

Veggie Pesto #2
8 oz beets, diced
8 oz carrots, diced
drizzle of EVOO
2-3 roma tomatoes, chopped

Other ingredients
1 box of lasagne noodles made from lentil flour or similar gluten free, dairy free product (We bought ours through Amazon.)
1 jar of marinara sauce

Directions:
1. Prep veggies and roast each pesto mix in separate glass baking dishes with ingredients through the EVOO. (Do not add spinach and tomatoes.) Roast at 400F for 1 hour.
2. Remove from oven and allow to cool for one hour.
3. Place Veggie Pesto #1 in a large blender with spinach and puree. Put puree into a storage container or mixing bowl.
4. Add Veggie Pesto #2 to the blender with tomatoes and puree. Put puree into a storage container or mixing bowl.

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5. An hour before baking, assemble the lasagne.
First layer – marinara sauce
Second layer – lasagne noodle
Third layer – veggie pesto #1
Fourth layer – marinara sauce
Fifth layer – lasagne noodle
Sixth layer – veggie pesto #2
Seventh layer – marinara sauce
Eighth layer – lasagne noodle
Ninth layer – veggie pesto #1
Tenth layer – marinara sauce
Eleventh layer – lasagne noodle
Twelfth layer – marinara sauce
Thirteenth layer – garnish with chopped mushrooms, zucchini slices, etc.

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6. Allow to sit for 40-60 minutes.
7. Bake at 400F for 40 minutes.
8. Allow to cool for 30 minutes before serving.

Enjoy!

Allergy Sensitive Bread

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Are you looking for a healthier option for homemade bread? Are you avoiding gluten and/or dairy, soy, eggs, etc.? Whether you and your family need an alternative or you’re having house guests that need allergy sensitive foods, this bread may be your winning ticket.

We have two options for this bread. One uses eggs while the other uses Flax Milk. Experience has shown that the more egg added to the recipe, the better it will rise, and thus why a bread pan is suitable for baking. If choosing the vegan version and using Flax Milk, it is recommended to form baguettes and bake on a sheet or in a large pan.

Ingredients:
Egg Recipe                                                            
1.5 cups warm water (110F)                                
1 yeast packet                                                        
1 or 2 egg whites                                                    
1/4 cup EVOO                                                          
1 tsp vinegar                                                          
2 tbsp of ground flax/ground                            
hemp/ground chia seeds                                    
1 package of Bob’s Red Mill Gluten Free Homemade Wonderful Bread Mix
~1 cup of Bob’s Red Mill All-Purpose Gluten Free Flour                            
EVOO Spray  

Vegan Recipe
1.5 cups warm flax milk (110F)
1 yeast packet plus 1/4 tsp of yeast
1 tsp sugar
1/4 cup EVOO
1 tsp vinegar
2 tbsp of ground flax/ground hemp/ ground chia seeds
1 package of Bob’s Red Mill Gluten Free Homemade Wonderful Bread Mix
~1 cup of Bob’s Red Mill All-Purpose Gluten Free Flour
EVOO Spray

Directions:
1. Place warm water or flax milk in a large mixing bowl. Use a thermometer to check the temperature is 110F.
2. Sprinkle yeast over the liquid and do not disturb for 5 minutes.
3. Add all other ingredients.
4. Mix with an electric mixer using a paddle attachment on low for 2 minutes.
5. Scrape down the sides of the bowl.
6. Continue mixing on medium for 6 minutes. 20170320_105711
7. Place about a cup of Red Bob Mill’s All-Purpose Gluten Free Flour on a solid surface/counter-top.
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8. Scoop bread dough onto the counter-top, on top of the flour.
9. Sprinkle flour to cover the surface of the dough and begin to knead.
10. Knead dough for 5-10 minutes and form a loaf or baguette.
11. Place dough on a lightly oiled baking pan.
12. Allow dough to rise in an oven that is 80-100F for 1-2 hours.
13. Bake dough in the oven at 350F for 90 minutes (or until internal temperature reaches 210F.
14. Upon removing from the oven, place bread on a cooling rack.

The four stages: Dough before rising, after rising, at end of baking, and cooling on the rack.
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The story behind this bread…
I traveled to Tampa to meet with a friend’s father, a French Artisan (as I call him). This sweet man makes homemade allergy-sensitive bread for his family (wife, kids and grand kids) every day. Because he had mastered this art and I was having continuous trouble, I solicited his help. We shared our stories, what has worked or not, and had a few laughs. At one point he shared that he used vinegar but couldn’t remember why or where he learned to do it. That’s when I shared that I am a Food Chemist and could tell him exactly why. 😉 I do believe he was pretty excited to share a kitchen with me.

One of the first questions I had was how he successfully got his bread to rise without the gluten protein. Ground flax was not enough and I was sure I needed to get the flax protein broken up and available. Though he had originally told me he just used flax and water, I quickly noticed he had a secret ingredient! Can you see what it is?

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That’s right, it’s Flax Milk! I found this new milk product at Earth Fare for $3.99.

After the discovery of this milk, the rest of the process was pretty straight forward. He does venture from the recipe on the package a bit to form a bread dough vs what looks like a quick bread mix, but that’s the only main difference.

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He has explained that the vegan bread on the left doesn’t rise as well as the egg bread on the right. And though I have now successfully made both versions on my own in my own kitchen, mine still are not as amazing as his. But I won’t complain. The family loves having homemade bread again and I’ve only made 2 successful loaves compared to his hundreds (or thousands?).

Hope you enjoy this recipe too.

New Pick-Up Day Starting March 30th

After more than 7 years of offering pick-up on Wednesdays, we are now moving to a new day. All orders will be moved to pick-up on Thursday at our SW (Mentone Subdivision) and NW (Saporito) Gainesville locations.

Orders and prepayments will be due by Tuesday at noon the week of pick-up.

Here are our upcoming pick-up dates:
March 30th
April 13th
April 27th
May 11th
(No pick-up for May 25th)

Thank you for your continued patronage. Be sure to follow us on Facebook at HomeGrownGainesville.

What’s Planned for 3/15/17 Shares?

Prepayments for 3/15/17 are due by Monday, March 13th at 12p. Please note this is a projection of what we plan to order.

Our next order will be THURSDAY, March 30th. Prepayments will be due by Tuesday, March 28th at noon.

To order online, click here.

NEW! Members may now add Saporito Extra Virgin Olive Oils and Balsamic Vinegars to their orders. A full list of items is available on our online order form.

FULL AND HALF SHARES- $50/$30 (A MIX OF THE FOLLOWING, ~8 to 12 Items):

  • Asparagus
  • Red Peppers
  • Red Potatoes
  • FL Green Beans
  • FL Green Cabbage
  • Romaine
  • Tomatoes
  • Braeburn Apples
  • Bananas
  • Strawerries
  • Plums

FRUIT SHARES – $30 (A MIX OF THE FOLLOWING):

  • Braeburn Apples
  • Mandarin or Tangerine Oranges
  • Strawberries
  • Bananas
  • Mango

If a Fruitarian (Fruit, Fruiting Veggies, and Greens) or Low Glycemic Share is desired, please feel free to order it. We will accommodate the best we can.

Please note this is a list of what we project to order. Our final list may change due to availability of produce and funds on day of order.

What’s Planned for 3/1/17?

Prepayments for 3/1/17 are due by Monday, February 27th at 12p. Please note this is a projection of what we plan to order.

Our next order will be March 15th.

To order online, click here.

NEW! Members may now add Saporito Extra Virgin Olive Oils and Balsamic Vinegars to their orders. A full list of items is available on our online order form.

FULL AND HALF SHARES- $50/$30 (A MIX OF THE FOLLOWING, ~8 to 12 Items):

  • Brussel Sprouts
  • FL Zucchini
  • Broccoli
  • Rainbow Carrots
  • Cauliflower
  • FL Tomatoes
  • Romaine
  • Gala Apples
  • Blueberries
  • Bananas
  • Pears
  • Cara Cara Navel Oranges

FRUIT SHARES – $30 (A MIX OF THE FOLLOWING):

  • Gala Apples
  • Mandarin Oranges
  • Pears
  • Bananas
  • Blueberries
  • Mango

If a Fruitarian (Fruit, Fruiting Veggies, and Greens) or Low Glycemic Share is desired, please feel free to order it. We will accommodate the best we can.

Please note this is a list of what we project to order. Our final list may change due to availability of produce and funds on day of order.

What’s Planned for 2/15/17?

Prepayments for 2/15/17 are due by Monday, February 13th at 12p. Please note this is a projection of what we plan to order.

Our next order will be March 1st.

To order online, click here.

NEW! Members may now add Saporito Extra Virgin Olive Oils and Balsamic Vinegars to their orders. A full list of items is available on our online order form.

FULL AND HALF SHARES- $50/$30 (A MIX OF THE FOLLOWING, ~8 to 12 Items):

  • FL Roma Tomatoes
  • Red and FL Green Peppers
  • Broccoli
  • FL Cabbage
  • FL Red and Gold Beets
  • Romaine
  • FL Green Beans
  • Portabella Mushrooms
  • Asparagus
  • Honey Crisp Apples
  • Blueberries
  • Bananas
  • Gold Kiwi

FRUIT SHARES – $30 (A MIX OF THE FOLLOWING):

  • Honey Crisp Apples
  • Mandarin Oranges
  • Strawberries
  • Gold Kiwi
  • Blueberries
  • Mango

If a Fruitarian (Fruit, Fruiting Veggies, and Greens) or Low Glycemic Share is desired, please feel free to order it. We will accommodate the best we can.

Please note this is a list of what we project to order. Our final list may change due to availability of produce and funds on day of order.

What’s Planned for 2/1/17 Shares?

Prepayments for 2/1/17 are due by Monday, January 30th at 12p. Please note this is a projection of what we plan to order.

Our next order will be February 15th.

To order online, click here.

NEW! Members may now add Saporito Extra Virgin Olive Oils and Balsamic Vinegars to their orders. A full list of items is available on our online order form.

FULL AND HALF SHARES- $50/$30 (A MIX OF THE FOLLOWING, ~8 to 12 Items):

  • FL Tomatoes
  • Red Peppers
  • Broccoli
  • FL Cabbage
  • FL Cucumber
  • FL Kale
  • FL Leaf Lettuce
  • FL Parsley
  • Fuji Apples
  • Avocado
  • Bananas
  • Gold Kiwi

FRUIT SHARES – $30 (A MIX OF THE FOLLOWING):

  • Fuji Apples
  • Blood Oranges
  • Bananas
  • Gold Kiwi
  • Red Seedless Grapes

If a Fruitarian or Low Glycemic Share is desired, please feel free to order it. We will accommodate the best we can.

Please note this is a list of what we project to order. Our final list may change due to availability of produce and funds on day of order.

What’s planned for the 1/18/17 shares?

Prepayments for 1/18/17 are due by Monday, January 16th at 12p. Please note this is a projection of what we plan to order.

Our next order will be February 1st.

To order online, click here.

FULL AND HALF SHARES- $50/$30 (A MIX OF THE FOLLOWING, ~8 to 12 Items):

  • Romaine
  • Cauliflower
  • Beets
  • Savoy Cabbage
  • Spinach
  • Celery
  • Kale
  • FL Green Bell Pepper
  • Avocado
  • Bananas
  • Fuji Apples
  • Blueberries or Blackberries
  • Bartlett Pears

FRUIT SHARES – $30 (A MIX OF THE FOLLOWING):

  • Fuji Apples
  • Satsuma or Mandarin Oranges
  • Bananas
  • Blueberries
  • Blackberries
  • Mango

If a Fruitarian or Low Glycemic Share is desired, please feel free to order it. We will accommodate the best we can.

Please note this is a list of what we project to order. Our final list may change due to availability of produce and funds on day of order.