Look below to see a list of the products and produce we received today. To place an order, please look under Farm Cart in Volume II of the Direct Order books. The available products and pricing will be displayed in that section as well.
If you have local produce you would like to sell through the Co-op please contact our interim Produce Manager Theresa Pizzuto at email@example.com 864-508-0617.
The next delivery will be in two weeks on Thursday, March 2nd, and will be available late afternoon/early evening.
Enjoy, The Farm Cart Crew
Local Organic & Biologically Grown Produce This Week
From Crescent Farms
From Gentry Farms
From Georgia Orchard Valley
Still in Stock
Autumn Crown Pumpkins (Winter Squash)
White Sweet Potatoes
Pink Lady Apples
Out of Stock
Tips If you don't use all the Cilantro you buy in your recipe, you can freeze it for the next one. To freeze, wash and drain whole sprigs, then pat dry with paper towels. Place a few sprigs at a time into small plastic freezer bags and freeze. Another way to freeze is chop the cilantro and freeze in ice cubes.
From Split Creek Farm
Goat Milk Fudge, Pecan, Plain
From Hickory Nut Farms
Ground Beef (grass-fed)
From Miso Master
Miso, Barley, Brown Rice, low-salt Chickpea
From Wholesale Country Creamery
Half and Half, non-GMO
Still in Stock
Goat Milk Fudge, Peanut Butter, Walnut
Goat Feta (in Brine)
Ground Bison and Ground Beef
Smoked Pork Bacon, Uncured
Sauerkraut, Garlic Dill
Fresh Mozzarella (in freezer)
Goat Yogurt Drink (in freezer)
Goat Cheese Ball, Walnut Cranberry (in freezer)
Tofu (in freezer)
Roasted Sweet Potatoes with Parsley, Lemon, and Walnut Pesto
Ingredients 4 sweet potatoes, scrubbed and cut into 1-inch wedges 7 tablespoons extra-virgin olive oil Coarse salt and freshly ground pepper 2 cups fresh flat-leaf parsley 1/4 teaspoon chopped garlic (about 1 small clove) 1/2 cup raw walnuts, toasted Grated zest of 1 lemon, plus 1 tablespoon fresh lemon juice
Directions Preheat oven to 425 degrees. On a rimmed baking sheet, toss sweet potatoes with 1 tablespoon oil. Season with salt and pepper. Roast, turning once, until golden and tender, 23 to 25 minutes. Let cool slightly.
Meanwhile, pulse parsley, garlic, walnuts, zest, and lemon juice in a food processor until coarsely chopped. Drizzle remaining 6 tablespoons oil and process until combined. Season with salt and pepper.
Top roasted sweet potatoes with 2 tablespoons pesto.