Market Connect brings unique local food products to your neighborhood farmers market, adding a handful of highly sought after products to the offerings list such as Ohio City Pasta, Judy's Oasis, Campbell's Sweets Factory, and Tea Hill Farms. The service has also ensured that you have a better and more regular product selection when you come to shop.
Wellness Fair THIS Saturday!
All are invited to River's Edge, 3430 Rocky River Drive, for a Wellness Fairon Saturday, February 9, from 10 a.m. to 2 p.m. Hear special guest speaker Jan Murphy, President of Fairview Hospital, at 11:30 a.m. Her topic is "Beauty -- Inside and Out." Talk one-on-one with wellness practitioners, receive mini treatments, and win raffle prizes! This event is free of charge.
10 Flu-Fighting Foods!
Got the sniffles?
One of the best ways to ward off any flu is to build up your overall immunity. Check out these yummy and powerful natural flu fighters!
For more on the benefits of these foods click here!
The Benefits of Bone Broth
There is nothing like a homemade broth – rich, fragrant and glistening with droplets of golden fat. It’s an essential aspect of good cooking. Homemade bone broth offers the depth of flavor that its storebought counterpart simply can’t parallel. It’s also an extraordinarily inexpensive food, especially for its nutritive value. Beyond its culinary uses and economic benefits, bone broth is remarkably healthful.
Your support and patronage has put us on the Cleveland Hotlist for 2013. Be sure to cast your vote in the category of BEST Gourmet Grocery!
Lentil Stew with Winter Vegetables and Mustard Greens
1 1/2 cups French green lentils 2 tablespoons apple cider vinegar 1 tablespoon bacon fat 1 medium yellow onion (chopped fine) 2 bay leaves 3/4 pound celeriac (peeled and chopped into 1/4-inch dice) 3/4 pound carrots (peeled and chopped into 1/4-inch dice) 1/2 pound parsnips (peeled and chopped into 1/4-inch dice) 1 teaspoon unrefined sea salt 1 1/2 quarts chicken stock 1 dried red chili pepper 2 bunches mustard greens (trimmed and sliced very thin) unrefined extra virgin olive oil (to serve) balsamic vinegar (to serve)
Pour the lentils into a large mixing bowl, cover with warm water by 2 inches, and stir in vinegar. Cover the bowl loosely with a kitchen towel, and leave it in a warm spot in your kitchen for 8 to 12 hours. Drain the lentils and rinse them well.
Melt the bacon fat in a heavy-bottomed stock pot over medium heat. Toss the onions into the bacon fat, and cook them until fragrant and translucent. Stir in celeriac, carrots, and parsnips. Sprinkle the vegetables with salt, cover the pot, and sweat for 6 to 8 minutes, stirring occasionally.
Stir in lentils, chicken stock, chili pepper, and bay leaves. Simmer, uncovered, for 30 to 35 minutes until lentils are tender. Pluck out the chili pepper and bay leaves.
Turn off the heat, and stir in mustard greens. Cover and allow the greens to wilt in the residual heat of the lentils for about 5 minutes. Serve with olive oil and balsamic vinegar.