UPDATES! Recipe, Farmers' Markets, etc...
Well, the 2010 Farmers' Market season is well underway and we are excited. It feels like it is going to be a big season for us. We enter the season with our products in 3 cafes, one restaurant and the pretty out-of-the-ordinary cafe at Fletcher Allen, Vermont's largest hospital. We're working on other accounts and finalizing some great labels so we can finally start retailing in stores (thanks Shawn and Devon!)
Big online news is that we finally have a larger presence on Facebook. Please, if you are a Facebook user, search for FolkFoods, LLC and 'Like' us. We are hoping to get some great online conversations and we'll also be posting recipes, specials and other nifty stuff on there! Our website is also finally live (thanks Adam), although we need to add a ton of content - it will be coming soon. Actually this blog will soon move over there (www.folkfoods.com) and you all may have to go through the hullabaloo of subscribing to that new blog. We'll let you know. It is exciting though.
As for the Farmers' Market, it has been going incredibly well. We've started having weekly specials, as a way to promote our packaged products. The last two weeks we've have Taco Seasoned Veggie Crumble and Shelburne Farms Cheddar Cheese Stuffed Cornbread! The recipe is below, it is really yummy and goes well with Master Sauce (of course) and a fried egg. Once the site is up and running completely, we'll post all of the weekly special recipes both there and on Facebook. (We also plan on letting people know what the specials are ahead of time, so you all know to come on out and get some eats!)
Veggie Crumble Stuffed Cornbread
This recipe is infinitely variable. You can add roasted red peppers, jalapenos, fresh corn kernels, etc. The corn bread mix from Great Harvest is on the moist and sweet variety of corn breads, which goes really well with the well spiced and seasoned taco Veggie Crumble and cheese. This bread pairs really well next to a soup (try gazpacho) or salad and is always great with eggs. (Topped with Master Sauce, of course!)
1 package FolkFoods Veggie Crumble (12 oz. or about 4 cups)
1 cup of salsa, ½ cup water
About 1 tablespoon taco seasoning, or make your own
About 1 cup shredded cheddar cheese (can omit or substitute for vegan)
1 package of your favorite cornbread mix, or make your own
(I used to make it, but Great Harvest makes it so much better than I can!)
9”x13” pan, lightly oiled (this recipe is easily halved)
Mix water, salsa and taco seasoning together and add FolkFoods Veggie Crumble. Stir well and put aside. Make your corn bread batter, according to your mix or recipe. Pour half the batter into your oiled pan and shake gently until level. Sprinkle taco seasoned Crumble over the batter. Sprinkle shredded cheese. With a large spoon, drop the remaining batter evenly over the Crumble/cheese filling. Bake according to mix or recipe. Don’t forget to share!
