Healthy & Local with Fairway Finds
Now, more than ever, it’s important for our community to support small businesses and local farms. FarmStand by Stone Hollow recently launched their Online FarmStand, which allows you to buy fresh produce, dairy, eggs, meats and Stone Hollow’s cannery items online and pick-up in person (with minimal contact). This specialty grocer, located in Pepper Place, has many items that come from their farm, Stone Hollow Farmstead, but they also work with other Alabama farmers to ensure that you have consistent access to local produce.
After many meals at home, dinner inspiration can be hard to find – especially meals that embrace healthy and local ingredients. We had local blogger, Francie Kaufman, create an ideal meal using ingredients from FarmStand & Blueroot Co (which you can pick-up from FarmStand). Based in Birmingham, Francie travels with her husband, Smylie, who is a professional golfer. You can find her journeys and passion for healthy living documented on her blog, Fairway Finds. Needless to say, Francie proved to us that you can successfully eat healthy, support local and whip together a quick dinner in no time.
Here are the local ingredients Francie used:
- Rainbow Mixed Tomatoes – FarmStand by Stone Hollow (Greenleaf Farm / Cullman County, Alabama)
- Rainbow Carrots – FarmStand by Stone Hollow (Belle Meadow Farm / Tuscaloosa, Alabama)
- Grilled Chicken – Blueroot Co.
- Creamy Dill Dressing – Blueroot Co.
Tomato Avocado Salad
- 3 medium tomatoes, chopped
- 1 avocado, cubed
- 1 garlic clove, minced
- 1 tbsp olive oil
- juice of 1/2 lemon 1/4 tsp red pepper flakes
- salt and black pepper to taste
Combine all ingredients in a bowl. Chill covered in the refrigerator until ready to serve (up to an hour).
Herb Roasted Carrots
- 1 lb carrots
- 2 tbsp avocado oil (or olive oil)
- 1 tbsp fresh thyme
- 1 tsp dried oregano
- kosher salt and black pepper to taste
*Other herbs such as rosemary or parsley would also work great in this recipe, whatever you have on hand, dried or fresh!
Preheat oven to 400°F
Spread carrots in a single layer on a baking sheet. Drizzle with avocado oil and top with thyme, oregano, salt and pepper; toss to coat. Roast for 25-30 minutes or until tender.