Grow Alabama

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August 20, 2009 Get Ready for Grow Alabama Chicken! Our free-range, grass-fed chickens are coming, so we thought a good chicken recipe would be in order to whet your appetite. Basque chicken is an easy to make, dramatically good dish for guests, or for your family for a special meal. But whether you're frying, baking or roasting, Grow Alabama chickens taste like chickens used to taste in the days before factory chicken farms. Basque Chicken (Chicken with Peppers) 1 whole free-range Grow Alabama chicken, cut up Olive oil Butter 2 large yellow onions, halved and quartered 6 whole shallots 10 large garlic cloves 4 red bell peppers, halved and quartered 1 - 3 jalapeno or chili peppers (depending on your taste for heat) 6 oz. unsmoked ham, sliced thinly 1 cup white wine Kosher or sea salt Freshly-ground pepper 2 large yellow onions, chopped coarsely 2 large fresh tomatoes, diced Season the chicken liberally with salt and pepper. Heat olive oil in large pot or dutch oven and brown the chicken well on both sides. Do this in batches to avoid crowding the chicken. Remove chicken to a bowl. In the pot, add the sliced ham, onion quarters, shallots, garlic, bell peppers and hot pepper. Stir to coat. Add the chicken on top of the vegetables and cover. Cook for 30 minutes, shaking the pot periodically as the peppers give up their juices. Add the wine and continue to cook for 15 30 minutes, shaking the pot periodically. Remove from stove and let rest. In the meantime, heat 3 tbs butter and 2 tbs olive oil in a pan and saute the onions until translucent. Stir in the chopped tomatoes and cook until soft and blended with onion. Salt to taste. To serve, put a bed of the onion/tomato mixture on a plate. Top with chicken and vegetables. This is very nice with rice or roasted potatoes. Do you have a favorite chicken recipe? Send it to us and we'll share it with the readers. Grow Alabama Needs Members. Join Our Membership Drive & Win One Year of Grow Alabama Produce - Free! At Grow Alabama, we believe our customers - you - are our best word-of-mouth advertising resources. That's why we're asking you to help us sign up as many friends and colleagues as you can. And, we've come up with a fun and exciting incentive program. - For every new customer that you refer, you’ll get 1 week of your current box for free. - For every new customer you refer, you’ll have a ticket entered into a drawing to win a dinner party catered by our own Chef Bob. - For every 5 new customers you refer, you’ll have a ticket entered into a drawing to win 1 free year of deliveries of your current box. The more customers who you refer, the better your chances to win! Click here to send us your list of referred customers ! The Membership Drive will run until Aug 30, 2009. For more information, call the office at 205-991-0042 or e-mail Darlene@growalabama.com *Referrals must become Grow Alabama customers to qualify. The drawing will be held Friday, August 31, 2009 and winners will be notified. Winners will also be posted on the web site. Want to do some canning? Order bulk fruits and vegetables from Grow Alabama. The peak of summer is the right time to start your canning and freezing for the winter. Tomatoes, squash, peas, beans, peaches and more are perfect now. Call Grow Alabama at 205-991-0042 and we'll be glad to help you get enough of your favorites to put away for a cold winter's night. August 13, 2009 Fried Field Corn - A True Southern Specialty Next week, expect to see some field corn in your box, courtesy of Jerry Spencer who fondly remembers his grandmother's recipe. Our thanks to Annie Lee Hamilton and Jerald Hamilton Spencer. Southern Fried Corn (5-6 ears of corn) 1 stick butter Salt and pepper According to Jerry, "Fried corn can be made with sweet corn or with field corn but most true southern cooks prefer field corn for frying. It is not too sweet and has a rich corn flavor. Prepared properly, it's a real "stick to your ribs" experience. To make it, most southern cooks use a well-seasoned iron skillet. This is, of course, optional and whatever skillet or saucepan you have on hand will be fine. "The key to great southern fried field corn is how it is cut off the cobb. Use a very sharp paring knife. Get out a large mixing bowl and put it in the sink (this helps control some inevitable splatter). Hold the cobb by the big end, stabilized with the small end touching the bottom of the bowl. With the knife in your working hand, slide the knife down the ear of corn just taking off the little caps of the kernels on the way down. Rotate the ear and repeat. Continue rotating the ear and taking off very small slivers of the kernels making at least 4 passes down the kernels, all the way around, until you get very close to the cobb itself. Then, with the back of the knife, scrape the remaining juice from the cobb. Now you are ready to "fry." "Melt the stick of butter in your skillet. Don't let it brown. Stir in the corn and add salt and pepper to taste. More pepper makes it particularly good! As soon as the corn bubbles, turn the heat down to simmer and put on the lid. Let it simmer on very low heat for 30 - 45 minutes, stirring every 5 minutes or so to be sure it's not sticking. "Don't be afraid to add a little more butter if you feel it could use it. After 30 minutes, remove the top and watch the consistency. Some people like it loose and watery, some prefer their corn dryer. It's ok to add water and continue cooking and stirring to get to the consistency you like. "If you let the skillet get too hot, or don't stir enough, you will have a small caramelized mass of corn in the center of the skillet after you pour the corn from the skillet. Save that for yourself - it's very tasty!" Some variations: Add 1/2 cup heavy cream, half & half or whole milk Substitute bacon grease for butter, if you really want to taste it like it was prepared on the farm. Do you have a favorite fried corn recipe? Send it to us and we'll share it with the readers. Grow Alabama Needs Members. Join Our Membership Drive & Win One Year of Grow Alabama Produce - Free! At Grow Alabama, we believe our customers - you - are our best word-of-mouth advertising resources. That's why we're asking you to help us sign up as many friends and colleagues as you can. And, we've come up with a fun and exciting incentive program. - For every new customer that you refer, you’ll get 1 week of your current box for free. - For every new customer you refer, you’ll have a ticket entered into a drawing to win a dinner party catered by our own Chef Bob. - For every 5 new customers you refer, you’ll have a ticket entered into a drawing to win 1 free year of deliveries of your current box. The more customers who you refer, the better your chances to win! Click here to send us your list of referred customers ! The Membership Drive will run until Aug 30, 2009. For more information, call the office at 205-991-0042 or e-mail Darlene@growalabama.com *Referrals must become Grow Alabama customers to qualify. The drawing will be held Friday, August 31, 2009 and winners will be notified. Winners will also be posted on the web site. August 5, 2009 Grow Alabama Chickens and Turkeys - Get Your Order in Early! We're happy to announce that once again Grow Alabama will be selling truly free-range, truly grass-fed chickens and turkeys. Chickens on Grow Alabama farms are really free to range and feed. To make sure, our farmers move their cages daily in a grassy field protected by cages from predators. Grown by Grow Alabama farmers in open grassy fields, moved daily to fresh grass, these birds are a radically-different taste experience. We use no antibiotics, no growth hormones, no chemicals in the grass or in any of the supplemental grains that we feed our chickens and turkeys. We expect deliveries for our chickens to start in three to four weeks. We will schedule deliveries of our turkeys until the Thanksgiving holiday, but it's important that you reserve your birds now. Supplies will be limited. The chickens are broilers, and average 4 - 5 pounds each. The turkeys are 13 to 23 pounds each. Call 205-991-0042 to get your name on the list for these delicious chickens and turkeys. Cream of Roasted Tomato Soup This soup is simply outstanding at the height of Alabama tomoto season. Try it with the freshest tomatoes you can find. Use heirlooms, use a mixture of different types and colors. 2 pounds ripe tomatoes, freshly-picked heirloom if possible 5 tablespoons olive oil, more if needed 4 large garlic cloves, minced 2 tsp dried oregano, crumbled 1/2 cup fresh basil leaves, roughly chopped Freshly ground black pepper 1 cup chopped yellow onion 1 cup chicken stock 3/4 cup heavy cream 1 small can tomato paste 1/2 tsp sugar (optional) 4 tbs freshly grated Parmigiano Regiano cheese Preheat broiler to 475 degrees. Halve tomatoes and lay them cut sides up in a sheet pan. Sprinkle tops generously with olive oil, oregano, half the chopped basil and a grinding of freshly ground pepper. Broil tomatoes about 8 inches from burner until their edges are charred, about 5 to 10 minutes. Since ovens vary, watch carefully. Using tongs, turn tomatoes and broil until skins have dark spots and are very soft to the touch (prick with a knife to test). Remove pan from heat. Scrape tomatoes, oil, and herbs from pan into food processor. Process until not quite smooth (leaving small chunks and charred black specks). While the tomatoes are broiling, add 2 tbs olive oil to a saucepan and cook onion and garlic until translucent. Add onions/garlic mixture to the tomato puree along with the chicken stock. Whisk in the tomato paste and then the heavy cream. Add remaining fresh basil. Adjust the seasoning and add sugar if necessary. Top with grated Parmesan and serve warm with good bread. Act before August 30! Join Our Membership Drive & Win a Free Year of Grow Alabama Produce! At Grow Alabama, we believe our customers - you - are our best word-of-mouth advertising resources. That's why we're asking you to help us sign up as many friends and colleagues as you can. And, we've come up with a fun and exciting incentive program. - For every new customer that you refer, you’ll get 1 week of your current box for free. - For every new customer you refer, you’ll have a ticket entered into a drawing to win a dinner party catered by our own Chef Bob. - For every 5 new customers you refer, you’ll have a ticket entered into a drawing to win 1 free year of deliveries of your current box. The more customers who you refer, the better your chances to win! Click here to send us your list of referred customers ! The Membership Drive will run until Aug 30, 2009. For more information, call the office at 205-991-0042 or e-mail Darlene@growalabama.com *Referrals must become Grow Alabama customers to qualify. The drawing will be held Friday, August 31, 2009 and winners will be notified. Winners will also be posted on the web site. We have bulk fruits and vegetables available for canning and freezing! The peak of summer is the right time to start your canning and freezing for the winter. Tomatoes, squash, peas, beans, peaches and more are perfect now. Call Grow Alabama at 205-991-0042 and we'll be glad to help you get enough of your favorites to put away for a cold winter's night. July 31, 2009 Meet Tom Umphries - Grow Alabama's Fishmonger Did you know Grow Alabama has a fish monger? Tom Umphries grows trout and tilapia and we've been enjoying the product of his labors for several years (since Mt. Laurel days). Umphries, a retired corporate consultant with a lake near Tuscaloosa, grows trout in the winter and harvests the tasty, organically-raised fish in early spring before the water in his ponds gets too warm. The trout, now available in the Grow Alabama Store, is his latest batch. They've been cleaned, vacuum-packed and frozen, and believe us, they taste as good now as the day they were caught!. Umphries keeps a green house full of tilapia. In winter, he breeds and cares for them and when the water is warm enough, puts them in his lake in floating cages. Mrs. Umphries has her own agricultural passions but not for fish. She loves donkeys. A few years ago, she contacted an animal "adoption agency" and began caring for two donkeys. These two have grown into a small herd. She believes donkeys make great pets and farm animals, and she'll be happy to let you take one for your family. Just $350 each. For information, call Grow Alabama at 205-991-0042. Donkeys on the Umphries Farm. Want one for your own backyard or farm? Call Grow Alabama! Time for Canning & Freezing: Order bulk fruits and vegetables today! The peak of summer is the right time to start your canning and freezing for the winter. Tomatoes, squash, peas, beans, peaches and more are perfect now. Call Grow Alabama at 205-991-0042 and we'll be glad to help you get enough of your favorites to put away for a cold winter's night. Chef Bob Cooks Eggplant The peak of summer is also a great time to learn more about cooking eggplant. We've featured young, round, fresh eggplant for the past couple of weeks and Chef Bob wants to show you a simple, easy and tasty way to grill eggplant. It's one of the most versatile vegetables we grow, and we're sure you'll love Chef Bob's recipe. July 25, 2009 Coming Next Week - The Grow Alabama Store. Get a head start and call us with your order! We've expanded the Grow Alabama store and we're now offering goat cheese from Mountain View Dairy, Olive Oil from B.R. Cohn in California, Birmingham-based Higher Grou nd Coffee, and a variety of lovely sea salts, including a beautiful red salt from Hawaii. This is in addition to our fresh Alabama trout, lamb and (soon) Amish chickens and turkeys. All grown without chemicals, additives, hormones or antibiotics. We plan to have the store ready, along with an email annou ncement of specials - Monday afternoon. If you want to get a head start and order now, call the Grow Alabama offices at 205-991-0042. Squash Blossom Recipes Last week, Grow Alabama's Walter Thames prepared squash blossoms in a demonstration of another specialty item soon to be available from the Grow Alabama store. As promised during the demonstration, here are the recipes presented during the demonstration. Ingredients -Squash blossoms - zucchini or yellow squash blossoms (a smaller variety) are fine. The male flowers (with no squash attached) are preferable. -Fresh mozzarella cheese - the soft, buffalo-style is the best for stuffing farm -Anchovies, soaked in milk and dried -Ricotta/feta cheese stuffing - recipe below -Wine/olive oil batter (recipe below) -Cooking oil: use canola, peanut oil Preparation: Soak fresh squash blossoms in two cups of cool water to which you've added a tsp salt and a tsp of sugar. This will restore the delicate blossom and help remove any unwanted critters from the flowers. Open the blossoms from the side and pinch off the stamen and discard. Trim the stem to about an inch from the blossom. The stems are edible as well. If using the anchovy, wash the anchovies in cold water and let sit in a half cup of cold milk for ten minutes. Remove and dry before using. Cut fresh mozzarella into thick chunks, slightly smaller than your squash blossoms. Batter for Squash Blossoms -5 tbs white wine -2 tbs extra virgin olive oil -1 cup white unbleached flour -1 whole egg -Kosher or sea salt and freshly ground pepper -3/4 - 1 cup warm water Add wine, olive oil and flour. Stir together. Beat in whole egg with fork or wire whip. Season with salt and pepper. Stir in water to make a loose, thin batter. Let stand for an hour. Ricotta Cheese Stuffing -3/4 cup ricotta cheese -1/4 cup fresh feta (try Grow Alabama's goat cheese feta) -1 whole egg -Mixed herbs, finely chopped. Try basil, thyme, parsley and sage -Kosher or sea salt and freshly ground pepper. Mix together the cheeses, whip in the egg with a fork or wire whip until smooth. Stir in the herbs and season with salt and pepper. Stuff and pan fry the squash blossoms. Heat oil in skillet or wok until 325 - 350 degrees. Stuff squash blossoms, some with mozzarella only, some with mozzarella around which an anchovy has been wrapped, some with the ricotta/feta stuffing and some plain. Dip in batter and drop into hot oil. Cook 1 - 2 minutes per side until lightly brown and crispy. Serve with salt and pepper, or top with basil/mayonnaise or carrot/anise reduction*. Serve immediately. These will not keep! *If you'd like to see the carrot/anise recipe, send us a note. It's somewhat tedious to make, but delicious. July 17, 2009 Enjoying your watermelon this week? Thank Grow Alabama & Hale County Farmer Levi Agnew Levi Agnew grows melons. He's been growing them all his life, and now, with the help of Grow Alabama, he's growing organically. He uses no weed killers, no pre-emergents (chemicals like isoxaben, pendimethalin, atrazine and others that prevent seed from germinating or seedlings from growing to maturity), no chemical fertilizers and no pesticides. (A very good thing, we believe, if you look up some of the side effects of the chemicals listed above.) He cultivates bees to pollinate the watermelons, increasing production and producing some very nice watermelon honey (Grow Alabama will make it available in the fall!) He plans his plantings, so that his harvest will mature over a longer period of time, so he can pick the melons to sell incrementally and not all at once. How does he do all this? Grow Alabama has been with him at every stage - from planning and teaching organic techniques through to harvest and the market. We bought his entire crop this year for our members, and because Agnew is 64 and has to walk with a cane, Grow Alabama picked up his crop for him and transported it to our distribution center. Grow Alabama farm-support workers are in regular contact with Agnew and other farmers, visiting twice a month, calling frequently to answer questions and offer assistance. We've helped him find a partner, ensuring that he can put more land in organic production next year and support a larger crop. And, we're helping him plan an alternative for the melons next year, so the field can restore the nutrients that make his melons so good. According to Grow Alabama director Jerry Spencer, "We're serving a role formerly provided by the county agricultural agents. At one time, the state had one or more agents per county. Now, some agents have 8 to 12 counties to cover. And, if you ask for help growing organically, they'll tell you they can't help you." As for other resources, Spencer says that Alfa, the Alabama Farmers Federation, is geared to support big agriculture producers - corn, soybeans, beef, pork and other commodities. "It's for factory farms primarily, not for the small farmer, particularly if he or she doesn't want to use chemicals and petroleum-based fertilizers, or is concerned about runoffs and pollution." "Our focus will continue to be the small farmer," says Spencer, "helping great people like Levi Agnew make a living off his land, produce great organically-grown food and market it to local Alabama people." A photo of Levi Agnew's field. The grass growing in the midst of the melons is a signature of an organic field, and shows the absense of herbisides and other chemical treatments. Membership Drive! Win a Free Year of Your Grow Alabama Produce! At Grow Alabama, we believe our customers - you - are our best word-of-mouth advertising resources. That's why we're asking you to help us sign up as many friends and colleagues as you can. And, we've come up with a fun and exciting incentive program. - For every new customer that you refer, you’ll get 1 week of your current box for free. - For every new customer you refer, you’ll have a ticket entered into a drawing to win a dinner party catered by our own Chef Bob. - For every 5 new customers you refer, you’ll have a ticket entered into a drawing to win 1 free year of deliveries of your current box. The more customers who you refer, the better your chances to win! Click here to send us your list of referred customers ! The Membership Drive will run until Aug 30, 2009. For more information, call the office at 205-991-0042 or e-mail Darlene@growalabama.com. *Referrals must become Grow Alabama customers to qualify. The drawing will be held Friday, August 31, 2009 and winners will be notified. Winners will also be posted on the web site.resources July 13, 2009 Membership Drive! Win a Full Year of Free Grow Alabama Produce! Plus More Prizes! Dear valued customers and friends, It has been an exciting year at Grow Alabama. There has been a wave of excitement in the community and steady growth in the past several months. We are constantly recruiting new farms and farmers across Alabama. This will ensure we can keep up with the increasing demand and allow us to improve the variety of products we offer. We are all making a real difference in our rural communities and eating healthier, better tasting foods - but we must continue to GROW. We need your help! As a customer, we believe you are one of our best advertising resources. We are asking you to refer as many friends and colleagues to Grow Alabama as you can. And, we've come up with a fun and exciting incentive program. - For every new customer that you refer, you’ll get 1 week of your current box for free. - For every new customer you refer, you’ll have a ticket entered into a drawing to win a dinner party catered by our own Chef Bob. - For every 5 new customers you refer, you’ll have a ticket entered into a drawing to win 1 free year of deliveries of your current box. The more customers who you refer, the better your chances to win! Click here to start referring customers now! The incentive program will run from now until Aug 30, 2009. Here's a great way to be a winner: if you have a group or organization whose members would be interested in our service and hearing about our mission, we would love to speak to them. Any sign-ups resulting from the meeting will be count for you in the contest. This is a great way to spread the word about what we do at Grow Alabama. Please call the office at 205-991-0042 or e-mail Darlene@growalabama.com. Thank you for your patronage, Grow Alabama *Referrals must become Grow Alabama customers to qualify. The drawing will be held Friday, August 31, 2009 and winners will be notified. Winners will also be posted on the web site. July 3, 2009 Grow Alabama on Fox6's Power to Save Birmingham television station Fox6 does a great job keeping its viewers informed about Grow Alabama - Chef Bob is a frequent contributor demonstrating healthy recipes using our produce. Now founder Jerry Spencer is featured on the Power to Save show. Rhonda Robinson explains how Grow Alabama's push to get customers to buy local could benefit Alabama's struggling farmers. To see a summary, click here . Chef Adam Reviews this Week's Vegbox Watch as Chef Adam goes through your current box (week of June 30) and discusses each item. It's a gold mine of good ideas! A meal suggestion from this week's delivery: Simple preparation is a great way to enjoy food that was in the ground just hours ago! Grow Alabama members know this and experience it every week, but it's still delightful to taste the difference fresh food makes. Most grocery store produce comes from farms thousands of miles away. The varieties are chosen for durability and longevity on the shelf, not taste or nutrition. Tomatoes are the classic example, but so are potatoes and eggplant. Prove it to yourself with these easy, fast recipes. Boiled New Potatoes with Parsley 1 lb new potatoes, washed, halved (unless under 1 inch) 3 tbs chopped flat leaf parsley 2/3 stick unsalted butter Kosher or sea salt and freshly ground pepper Boil the new potatoes until easily penetrated with a knife, about 12 minutes. Drain, toss with chopped parsley, butter (cut into 1 tbs pieces). Salt and pepper to taste. Serve hot. Note: this is a lot of butter, and you can enjoy it with less (or substitute olive oil), but it is certainly delicious this way. Eggplant Stacks with Goat Cheese, Mozzarella, Pesto, Chopped Basil 1 eggplant, cut into 3/4-inch rounds 1/2 cup olive oil, more if needed 2 oz fresh mozzarella cheese, sliced 2 oz fresh goat cheese, crumbled (feta cheese is fine as well) 1 small tomato, sliced thin into rounds 3 tbs chopped fresh basil 3 tbs pesto Chopped fresh herbs (thyme, rosemary, oregano, sage, parsley), or used dried Kosher or sea salt and freshly ground pepper In a large skillet, heat the olive oil until almost smoking. Lay the eggplant rounds in oil. The eggplant absorbs lots of oil, so be generous. Sprinkle the top with chopped herbs and pepper. Add additional olive oil to each round if top is dry. Turn and add more herbs to the other side with pepper. Cook until browned and soft, turning occasionally to be sure they don't burn. Salt lightly. Meanwhile, add a thin layer of oil (olive oil or canola) to another skillet. Lay the tomato rounds and cook over high heat. When slightly charred on one side, flip tomato slices. Turn off heat but let the rounds remain in the skillet until the next step. Starting with the largest cooked eggplant rounds (still in the skillet), add a slice of mozzarella and one of the cooked tomato slices. Top with another, smaller, eggplant round. Add goat cheese, pesto and chopped fresh basil (or other herb). If you have remaining eggplant slices, add a final round and top with more goat cheese and basil. Serve hot with good bread and the boiled new potatoes. Goat Cheese from Grow Alabama and Mountain Springs Dairy Grow Alabama now offers fresh goat cheese from Mountain View Dairy. To find out more, watch Chef Bob's interview with Cindy Crosby ( click here ). To learn more about cooking with goat cheese, see Chef Bob on how to enjoy goat cheese. To order some Mountain View Goat Cheese in your next box, give us a call at 205-991-0042. June 26, 2009 Introducing Mountain View Dairy Goat Cheese - Now Available from Grow Alabama If you like goat cheese as much as we do, you're going to love the cheese from Cynthia and Joe Crosby's Mountain View Dairy. It is truly some of the best goat cheese we've ever tasted. Their farm and cheesery in Calhoun County produce chevre, feta and a variety of herbed and flavored goat cheeses. Mountain View's Saanen goats, a Swiss breed, produce milk that is low in butter fat, tasty, and good for people who are lactose intolerant. The goats are raised with absolutely no antibiotics or steroids. Cynthia takes care of the goats and Joe, a career food inspector for the USDA and an expert in cheese production, makes the cheese. Their efforts were rewarded last year at the American Dairy Goat Association Cheese Competition with first, second and third place ribbons for their goat cheeses. "We milk twice a day and make cheese ever fourth day. At present we are milking 9 does with 8 more due to deliver in the next two months. For an introduction to Mountain View Dairy and their great goat cheese, click here for Chef Bob's interview with Cindy Crosby . You'll also get some delicious ideas for using their cheese, including the latest Farm Nuvo recipe from Chef Bob demonstrating a sauteed tomato, goat cheese and basil recipe. Yummy. To order some Mountain View Goat Cheese in your next box, give us a call at 205-991-0042. A Savoy Cabbage Slaw Recipe from Grow Alabama Member Gerri Aston 1 green bell pepper, finely diced 1 small onion, grated 4 cups of thinly sliced Savoy (Napa) cabbage Kosher or sea salt 1 tsp chopped fresh dill 1/2 cup buttermilk !/2 cup plain yogurt 1 tbs prepared horseradish 1/2 tsp wasabi paste 2 garlic cloves 1/4 cup chopped parsley 2 tsp fresh lemon juice Prepare the grated onion, diced bell pepper and thinly-sliced cabbage. Combine in a large bowl and mix. Prepare the dressing. In a medium-sized bowl, mix buttermilk and yogurt. Add the horseradish, wasabi paste. Using a mortar and pestle, crush the garlic cloves together with the salt. Mash in the parsley. Add garlic mixture to the buttermilk/yogurt and stir thoroughly. Stir in the lemon juice. Pour the dressing over the cabbage mixture and toss. Enjoy this light, refreshing slaw. June 20, 2009 From Our Farms to Your Front Door! Want Free Home Delivery? Get Five Friends To Use Your Location as a Pickup! Grow Alabama wants to make it easier and less expensive to have your weekly vegetables delivered to your home, office , building or convenient neighborhood location. To set up free home delivery, get five friends or business associates to join Grow Alabama and we'll make your chosen location a delivery spot, free. You and all your friends will save our normal home delivery charge. To sign up or to find out more, call Grow Alabama at 205-991-0042. Grow Alabama Farm Nuvo Cuisine on YouTube This week: see how Chef Bob cooks fresh pole beans and fried green tomatoes! Chef Bob shows a quick, easy way to prepare the fresh pole beans we delivered this week. And, he's got a great recipe for fried green tomatoes as well. Click on the images to watch the videos, or go to YouTube and search "growalabama."

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