Sausage and Veggie Sheet Pan Supper
Provided by: Joy Carter, 2018 Growing New Farmers Program graduate
Chili cheese sausages from Wishbone Heritage Farm
2 sweet potatoes from spade and clover (or other local source)
2 red peppers from Ambrose Farm (or other local source)
1/2 lb. brussel sprouts trimmed and halved from Middleton Organic Farm (or other local source)
2 medium red onions
3 Tbsp. olive oil
2 tsp. salt
1 tsp. black pepper
-Preheat oven to 375°F
-Scatter all veggies onto a sheet pan and drizzle with olive oil, salt, and pepper
-Lay sausages on top of veggies
-Roast until sausages are cooked through and veggies are tender – 40-45 minutes
-Serve it up!
Drink Local: Shiso Lemon Shandy
Provided by: Ellie Maas Davis, 2018 Growing New Farmers Program graduate
1/2 cup sugar
3/4 cup water
4 medium-sized shiso leaves
3/4 cup fresh lemon, plus wedges for serving
8 pilsners, 12 ounces each
-Place four 16-ounce glasses in the freezer.
-In a small saucepan, combine sugar, shiso, and ¾ cup water, stir over medium heat until sugar dissolves, about 1 minute. Refrigerate until cool, at least 10 minutes and up to 1 week.
-In a 2-cup liquid measure or small pitcher, combine shiso simple syrup with lemon juice. Pour 1 beer into each chilled glass; add ~¼ cup lemon mixture and, if desired, a lemon wedge. Serve immediately.