Local Yocal has Red Wattle Pork available and watermelon from Tiaoga, TX.  We saw this recipe for Pork Loin, Watermelon salsa and Fresh Corn Grits we thought you might enjoy.  Patina Green, just down the street from us, has your fresh corn grits so you wouldn't even have to make them.  Park right in front of our store and get your ingredients for dinner.

Local Yocal
213 N. Tennessee Street 
McKinney, TX 75069 
469.952.3838

http://localyocalfarmtomarket.blogspot.com 

Happy Friday EatGreen Readers!  Here is a word from the localist yocals you know, with an update on new local grub, specials on grub and a peak at the "here for a short time" grub (i.e. local produce).

Mateo's Gourmet Salsa is our latest local good!  This lip smackin', no junk added blend is made right up the road in Frisco.  Local Yocal is carrying Mild, Medium, Hot and Habanero.

Weekend Specials:

The Burger Special is back!  8 Patties and 8 Fresh Village Baking Company Buns  - Grass Fed $18, All Natural Wagyu $16 

Hot Dog Special: One Package of Grass Fed Beef Hot Dogs and a Package of Buns for $8 

This Friday and Saturday only - get a FREE 1/2 Gallon of County Line Farms Organic Milk with any meat purchase!

Egg Update:

If you have been in the store lately, you know eggs have been sparse!  Our good friend's and partners, Sloan's Creek Farm (Dodd City, TX), have purchased the 500-layer pasture raised egg operation from Laus Deo Homestead (Mexia, TX) who has been supplying us eggs for several months.  As of Thursday, the hens have all been relocated and are getting acclimated to their new home.  We are excited to have this closely tied to our store.  The #1 priority of this operation will be supplying Local Yocal!  This will mean consistency for you... in supply and quality!  We anticipate having a short spell of no eggs while the hens adjust after the move.  We will still have some eggs from Freedom Farm, Oleo Acres and Gleason Super Chicks in the meantime.

We also now have DUCK EGGS!  These jewels are brought to us by Oleo Acres, just up the road in Leonard, TX.

In the Produce Cooler:

Our produce cooler is running over with beautiful, sweet, ORGANIC watermelons and cantaloupe from Wolf Creek Farm in Tioga, Texas.  The price is great too!  Only $.99/lb for cantaloupe and small watermelons are only $3.00, large melons are $4.50.  Mention this article and get your cantaloupe for $.79/lb!

Be blessed and remember this yocal word of wisdom, "if you are going to stand around, don't stand in the way!"

Local Yocal
213 N. Tennessee Street 
McKinney, TX 75069 
469.952.3838

www.localyocalfarmtomarket.com

Yesterday clouds and scattered showers brought some welcome relief from the record high temperatures.  We are thankful for the drop, but let's face the truth - it's still hot!  Even laying hens are protesting, unfortunately leaving us with an egg shortage.  

I am not writing to bring doom and gloom - I'd like to bring you some:

"Beat the Heat" Solutions

If you are like me, I dread firing up my oven and heating up my house.  The best solution: cold, stove top or crock pot meals.

We often pull out the crock pot in the fall and winter for heart warming meals, but it is a great alternative to heating up your house in the summer!  Some crock pot ideas include:

- Slow roast a pasture raised chicken.  Place a whole chicken or chicken leg quarters (thawed) in your crock pot, sprinkle with kosher or sea salt, fresh cracked pepper, sprigs of fresh rosemary or basil, fresh minced garlic, sliced onion and lemon slices.  (chicken, garlic and onions available at Local Yocal)  Cook on low for several hours until meat thermometer inserted in breast or thigh reads 170 degrees.

- Beef pot roast.  Place roast in crock pot, sprinkle with kosher or sea salt, an Herbs de Provence blend, fresh cracked pepper, then ad fresh minced garlic and thick sliced onions.  Fill crock pot with water half to three quarters of the depth of the meat.  Cook on low heat for 4 to 5 hours until cooked to 140 (medium) - 160 (well) degrees .  Enjoy warm or refrigerate overnight and thin slice the following day for roast beef sandwiches. (Get premium grass fed or all natural Wagyu Beef roasts at Local Yocal)

- Enjoy a cold or grilled sandwich!  Local Yocal currently has juicy smoked pasture raised and all natural deli ham available!  Enjoy this ham on a cold sandwich with one of our raw milk cheeses from Veldhuizen or Texas Daily Harvest.  Luscombe Farm Pepper Jelly is a perfect way to take your everyday ham sandwich to a new level.  Or enjoy a hot ham and cheese with grilled onions on Village Baking Co Sourdough!  

- Other sandwich ideas:  1* Use your left over crock pot roasted chicken to make chicken salad, perfect on Village Cranberry Walnut bread.  2* Lightly saute summer squash and onions and layer on Village Sourdough with Three Happy Cows Yogurt Cheese.  Grill to light golden brown.  3* Pair Luscombe Farm Pepper Jelly with your favorite peanut butter - don't knock it until you try it, you'll thank me when you do!

Village Baking Company

This local Dallas jewel has a prominent presence at farmer's markets all over the metroplex.  Local Yocal is proud to carry their artisan line of breads, made locally with organic flour!  We consistently carry wheat hamburger buns, hot dog buns and country sourdough.  Each week we order several other items we think will appeal to our customers.  If you have a favorite Village product, please let us know and we will include it on our order and hold it just for you!

Weekend Grilling Special

Luckily we may have better grilling weather on the horizon this weekend (sub-100 degrees finally).  This Friday and Saturday enjoy Sirloin Kabobs for $8.99/lb.  Kabobs will be made with the best cuts of either All Natural Wagyu or Grass Fed Beef Sirloin Steak and local, organic peppers and onions from Wolf Creek Farm in Tioga, Texas.

We look forward to seeing you soon!  Be blessed and join us in praying for rain - our farmers and ranchers are in great need!

Local Yocal Farm to Market - 213 N. Tennessee Street - McKinney, TX 75069 

469.952.3838 - www.localyocalfarmtomarket.com

Open:

Tuesday - Friday: 10:00 am - 7:00 pm

Satrday: 8:00 am - 5:00 pm

We have some wonderful peaches that are waiting to be put into ice cream.  I have looked up a couple of recipes for you to use to make your ice cream tonight (with or without an ice cream maker).

From  Annies Eats

Ingredients:
1 1/3 lbs. ripe peaches, peeled, pitted and coarsely chopped
½ cup water
¾ cup sugar
½ cup sour cream (or try Greek Yogurt from Local Yocal)
1 cup heavy cream
¼ tsp. vanilla extract
A few drops of freshly squeezed lemon juice

Directions:
Combine the peaches and water in a medium nonreactive saucepan.   Cook over medium heat, covered, stirring once or twice, until the peaches are soft and cooked through, about 10 minutes.  Remove the pan from the heat, mix in the sugar, and set aside to cool to room temperature.

Add the peaches and their juices to a blender or food processor with the remaining ingredients.  Pulse briefly so that the mixture is well combined.  For a smooth ice cream with no chunks of fruit, continue processing until smooth.  Chill the mixture thoroughly in the refrigerator.  Once chilled, transfer to your ice cream maker and freeze according to the manufacturer’s instructions.

Source: barely adapted from The Perfect Scoop by David Lebovitz

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From Living On A Dime

Traditional Southern Peach Ice Cream

• 6 eggs
• 3 1/2 cups white sugar
• 10 fresh peaches
• 4 cups heavy cream
• 2 cups half-and-half cream (or Greek Yogurt from Local Yocal)
• 2 teaspoons vanilla extract
• 3/4 teaspoon salt

Start by preparing your peaches. You want to wash them, pit them and then peel them. Last but not least, cut them into chunks so they’ll fit in your blender or food processor. Process them until you have a fine puree.

Get out a large bowl add the eggs. Give them a good whisk, and then add the sugar. Whisk them until you get a pale yellow, smooth mixture. Stir in 5 cups of the peach puree along with the cream, half and half, vanilla and salt.

If you have an ice cream maker, pour it in and process according to the manufacturer’s instructions. I find it helps to chill the ice cream mix in the fridge for about an hour before transferring it to the ice cream maker.

If you don’t have an ice cream freezer, put the bowl in the freezer. Take it out every 15 minutes and give it a good stirring. At first I continue to use my wire whisk. As the mixture starts to firm up, I switch to a large wooden spoon. You need to really stir well to get creamy ice cream, but it’s well worth spending a little elbow grease for this delicious homemade treat.

Quick and Simple Peach Ice Cream

If you don’t have an ice cream maker and don’t feel quite as ambitious, here’s a quick and easy peach ice cream recipe. You just need a blender or food processor to make this.

• 2 cups frozen peaches (sliced)
• 1/2 cup of sugar (or more to taste)
• 1 cup heavy cream

Pour the peaches in your food processor or blender. Add the sugar and about half of the cream and start processing. If your blender has a hard time you may want to add a little more cream. Serve as soon as you have a smooth ice-creamy mixture, or put it back in the freezer for up to a week.

See you soon!

Local Yocal
213 N. Tennessee Street 
McKinney, TX 75069 
469.952.3838

www.localyocalfarmtomarket.com