Cauliflower Grits

Make your own cauliflower grits by placing raw cauliflower into a food processor until it is the consistency you’d prefer. Then sauté with olive oil + seasoning. 

Seasonal ingredients have more nutrients + flavor: 

Native corn has phosphorus & niacin to support your body with critical functions. Eat corn when it is in season from a local farm that confirms they plant non-GMO corn. We can also mindfully thank cauliflower for giving your body vitamin C that supports the body’s muscles, bones + immune system. 

Carrots are amazing root vegetables with beta-carotene, vitamin A + C. Don’t forget to try all the different varieties.

• Bolero: sweet, juicy, crunchy, orange 

• Ithaca: sweet, light taste, deep orange 

• Little Finger: extra sweet, orange 

• Nantes Half Long: tender, sweet, deep-orange 

• Purple Dragon: sweet, rich, purple skin, yellow core

• Royal Chantenay: sweet, tender, reddish-orange 

• Scarlet Nantes: sweet, juicy, fine-grained, coreless, orange-red 

• Short ‘n Sweet: sweet, juicy, bright orange

• St. Valery: sweet, tender, little core, bright reddish-orange

• Touchon: crisp, sweet, coreless, orange

Mussels are your B12 shot! They have readily absorbed source of B & C vitamins, amino acids & minerals like iron, phosphorus, potassium , selenium and zinc. 

NOTE: Mussels are on average $3.00 per pound. This locally delicious meal fed a family of 3 for under $15.00. 

Summer Mussel Stew

You can choose to add any seasonal produce you picked up at the farmer's market.

Ingredients

• 2 lb Mussels

• 3 cups water

• 1 lemon, cut in half

• 2 ears of local corn, in half

• 3 carrots, slices

• 2 inches of ginger root, chopped

• 3 cups of cauliflower grits

• 2 TB olive oil

• dash of sea salt

• a few dashes of curry

Instructions

Place mussels into a medium pot with water, ginger, carrots, corn, lemon. Cook on medium to high heat for 10 minutes until mussel shells are open. In a skillet, saute cauliflower grits with olive oil, sea salt and curry. Serve stew over grits.