GET READY FOR A LOCALLY GROWN HOLIDAY

Greetings! We are fast approaching the holidays! Upstate SC Locally Grown, your on-line Grocery store for local foods AND CRAFTS has more to offer every day! We are now offering wrapping for every occasion! Remember that we have *gift subscriptions and gift certificates *for those who are hard to buy for. We are adding Steve’s Pork shortly! Many of you have tasted his pastured pork, as it is offered in local stores, including Happy Cow Creamery. We sold some last Saturday, and a happy customer has already ordered more! (How’s that for a review on the quality of his meat?) Many of you already know Bill Welch, of Broken Wing Farm: (Our Mentor) He has quality pork, chicken, and turkey, all pastured on his certified organic farm! We have news of Bill: He is re-vamping his operations to the positive. Bill is changing the name of his farm and opening his world to more produce, herbs, *organic plant starts for you in the spring! * Bill is doing a wonderful job at sustainable agriculture and deserves credit for being a leader in our area! He has guided us and many others unselfishly. Bill serves the community in many capacities, as a teacher, leader, innovator, and friend to all. Bill has a son who needs 24/7 attention, too. Like most of us farmers, Bill wears too many hats to “get ‘er all done”, but he keeps on going, all the while giving the credit to the Lord. Speaking of those serving others, Jerry Munns from “The Barn” works with agriculture students and 4-H’ers, rescues sick animals and nurses them back to health, while watching her own flock of goats, chickens, pig, emu, and more, and tending her on-farm store. Bill and Jerry each are going through some personal trials now, and both of them need all the support we can give them. If you are a praying person, please include both of these selfless givers. Bill’s email for now is brokenwingfarm@msn.com and Jerry’s is jmunns@bellsouth.net. You get the message. Let’s show them how much they are appreciated! Here is your list of what is available this week: and remember that we will have raw cows milk and beef from Butter Patch Dairy, and all of Spurgeon Farm and Spurgeon Soaps Products, besides Steve’s pork, Taylor’s Nature’s Beef, West End Coffee Company, and other products which have not yet been added to our site, but which are available. which may not yet be listed…. if you know what you want, and its not listed, write a note at check-out and I will get it for you. Remember Rover with gourmet Dog treats from Tailwaggerz, And order your personalized painted windows early from Angie at Country Crafts Gourds and more. Freshly ground coffee is always good, as is Fresh bread from Great Harvest, where they grind their own flour! If you wish to order Happy Cow products, We can get them for you. Just make a note at check-out for me. Happy shopping! Donna PS: Recipie at bottom for Rosemary Scented Chicken . YUM!

Here is a very lite recipie for you(Contains 370 calories, 3.5 grams carbs) —-—-—-—-—-—-—-—-Rosemary Scented Cornish Hens-—-—-—-—-—-—-——-

Ingredients 3 (1 1/4-pound) Cornish hens 3 tablespoons stone-ground mustard 2 teaspoons minced fresh rosemary (Putney Farm) 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 5 garlic cloves, minced, divided Cooking spray 1/2 cup dry red wine (or cider for non-alcoholic)(The Barn) 1/2 cup fat-free, less-sodium chicken broth 2 tablespoons fresh lemon juice 2 teaspoons honey( The Barn)

Preparation Remove and discard giblets and necks from hens; trim excess fat. Split hens in half lengthwise. Starting at neck cavity, loosen skin from hens by inserting fingers, gently pushing between skin and meat. Combine mustard, rosemary, salt, pepper, and 3 garlic cloves to form a paste; rub mustard mixture under loosened skin. Place hen halves, meaty sides up, on a broiler pan coated with cooking spray. Chill 30 minutes. Preheat oven to 425°.

Bake hens at 425° for 30 minutes or until a thermometer registers 165°. Place hens on a platter; keep warm.

Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings from pan into bag; let stand 10 minutes (fat will rise to the top). Seal bag; snip off 1 bottom corner of bag. Drain drippings into a nonstick skillet, stopping before fat layer reaches opening; discard fat.

Add wine to drippings in pan; bring to a boil over medium-high heat. Cook until reduced to 1/4 cup (about 3 minutes). Stir in broth, juice, honey, and 2 garlic cloves; cook until reduced to 1/4 cup (about 2 minutes). Remove from heat.

Remove skin from hens; discard. Drizzle each hen with 2 teaspoons wine mixture. Serve immediately.

Yield 6 servings (serving size: 1/2 hen)

Nutritional Information CALORIES 345(25% from fat); FAT 9.5g (sat 2.4g,mono 3g,poly 2.3g); PROTEIN 57.3g; CHOLESTEROL 258mg; CALCIUM 42mg; SODIUM 565mg; FIBER 0.2g; IRON 2.3mg; CARBOHYDRATE 3.7g

—-—-—-—-—-—-—-—-—-—-—-—-—-—-—-—-

—-—-—-—-—-—-—-—-—-—-—-—-—-—-—-—-