S.E.E. FOODS

S.E.E. (Sustainable Eagle Enterprises) began vending certified organic produce exclusively sourced from Pine Knot Farms during Thanksgiving and Christmas in 2016. In 2017, we are pleased to announce the launch of monthly community supported agriculture vending to begin delivery on April 12.

"WELCOME TO S.E.E./SUSTAINABLE EAGLE ENTERPRISES CERTIFIED ORGANIC FRUITS AND VEGETABLES."

Thursday, July 27, 2017

Happy Summer 2017

Posted by Onemargaret at 6:41 PM

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Tomatoes

Scuppernong Grapes

Purple Sweet Potatoes

Orange Sweet Potatoes

Strawberries

Cabbage

String Beans

Corn

Muscadine Grapes

White Sweet Potatoes

Collards

Kale

GRILLED SHRIMP WITH MUSTARD SEED SAUCE

This recipe from Whole Foods Market serves 6 to 8 as an appetizer or serves 4 as a main dish. This Indian-inspired shrimp meal is great to serve for a casual meal. Recommend that you use brown mustard seeds. Milder yellow seeds will also work. Add a pinch of crushed red chile for a hotter flavor. Regardless of your taste buds, simply follow the easy directions below.

2 tablespoons brown mustard seeds
2 1/2 teaspoon tamarind concentrate or paste, or 3 tablespoons lime juice
3 tablespoons finely chopped fresh cilantro
2 tablespoons melted coconut oil, divided
1/2 teaspoon coarse sea salt, divided
1 1/2 pound large shell-on, easy-peel shrimp
Prepare grill for medium-high heat cooking. Place mustard seeds in a small heavy skillet and cook, shaking skillet frequently, until seeds are toasted and fragrant, about 3 minutes; you can do this on the grill grate or on the stove top over medium-high heat. Cool the seeds slightly, then pulse them in a spice grinder until crushed. Transfer to a large bowl and stir in tamarind, cilantro, 1 tablespoon of the oil and 1/4 teaspoon of the salt. Set aside. In another bowl, toss shrimp with remaining 1 tablespoon oil and 1/4 teaspoon salt. Thread shrimp on 6 (12-inch) metal skewers or place them in a grill basket, turning once or twice, until shrimp are cooked through, 4 to 5 minutes total. Add to the bowl with mustard seed sauce and toss to coat. Serve hot.