Farm Family Recipes
Over the last few years, there’s been a growing awareness that it really does matter how food gets from the farm to the table. But not everyone knows much about the process.
The most recent Consumer Trust Research by the Center for Food Integrity found that:
- American consumers rank safe, affordable and nutritious food as their top priorities
- Only 23 percent of Americans strongly agree that they have access to all of the information they want about where food comes from, how it is produced, and its safety.
Farmers like Shana Beattie and Marie Bolt want to change that by volunteering to participate in the CommonGround program. They’ve joined with other women farmers who want to share their knowledge with the people who buy their farm-raised food.
The Beattie family raises soybeans, corn, alfalfa, beef and pork in Nebraska. In fact, they raise roughly 8 million pounds of pork annually. That’s enough to feed more than 40,000 Americans for a year. The Bolt family raises cattle and sheep in South Carolina, and Marie says it’s an honor to share her knowledge and experiences raising food.
“There are so many misconceptions about farming today. Many people seem to think that food is grown by huge corporations. The truth is, most food is grown and raised on family farms like mine.”
The U.S. Department of Agriculture reports that families like the Beatties and Bolts operate up to 98 percent of the 2.2 million farms in America. To learn more, visit www.FindOurCommonGround.com, and www.Facebook.com/CommonGroundNow.
Here are some of the recipes Shana and Marie make for their families.
Steak Fajitas Recipe
The steak for these fajitas can be marinated overnight and cooked the next day, making a quick supper. Serve them with beans and rice to round out the meal
White Chicken Chili Recipe
This chicken chili, made in a slow cooker, calls for cream cheese and half-and-half for delightful creaminess, and is guaranteed to warm the body and soul.
Turkey Meatballs Recipe
These meatballs, made with ground turkey, are cooked and then simmered in a cream sauce. Serve them over pasta, alongside green beans and garlic bread.