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• > contact Trace

• TUESDAY:
• Hillsborough, Raleigh, Durham, Morrisville, Chapel Hill
• THURSDAY:
• Greensboro, Saxapahaw, Winston-Salem
• FRIDAY:
• Hillsborough, Raleigh, Durham, Morrisville, Chapel Hill

• WHY BUY LOCAL AND ORGANIC?
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• Eastern Carolina Organics
  547 Industrial Park Drive
  Pittsboro, NC 27312
  Ph. 919.542.ECO4 (3264)
  

Sunchoke Creamed Spinach

• 8 oz. sunchokes, washed and peeled, and cut into 1/2 inch chunks
• 1 Tbsp butter
• 1/2 cups heavy cream
• 1/2 cup water
• 1/2 tsp lemon zest
• 2 tsp lemon juice
• 2 large bunches of spinach
• Salt
• Freshly ground black pepper

Melt 1 tablespoon of butter in a saucepan over medium heat. Saute the sunchokes until they are light brown on the edges. Add half cup of heavy cream and half cup of water and simmer on very low heat until the sunchokes are tender, about 15 – 20 minutes. Puree the sunchokes in a blender or food processor, add some of the cream they were cooked in to thin the mixture.

In skillet heat 2 tsp of olive oil in a skillet over medium heat and sauté the spinach until it is wilted. Pour out until accumulated juices in the pan and use a spatula and press out as much liquid from the spinach as you can. Fold in the sunchoke puree, lemon zest, juice and season with salt and pepper.

The 10% Campaign

The Center for Environmental Farming Systems (CEFS) is committed to building North Carolina's sustainable local food economy. CEFS is readying a statewide "10% Campaign" to encourage consumers to buy/grow local foods. ECO is proud to support our customers who are participating in The 10% Challenge and are encouraging our employees to do the same!

For more information, please visit The 10% Campaign website.

John Ogle from Hunting Creek Organics

Spicy Braised Kale with Tomatoes