The Local Grocer

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Posted 8/31/2017 8:09pm by Sharia Legette.



·  6 glazed yeast doughnuts   · 6 TBSP unsalted butter at room temperature ·  1 ½ gallon ice cream   · Fresh strawberries (optional)   · Toppings like fudge sauce, whipped cream, etc (optional)


1. Warm grill.

2. Slice the doughnuts in half, and spread the cut side of each doughnut         with a thin layer of butter.

3. Grill the doughnuts, cut side down first, for about 60 seconds per side. Watch them carefully, especially when the glazed side is down, since the sugar can go from nicely caramelized to burnt in no time. Grill times may vary, so it’s best to watch them throughout the cooking process.

4. Once toasted on both sides, remove the doughnuts from the grill and let them cool until they’re warm but not hot. Top the warm doughnuts with a scoop of ice cream. Add desired toppings. Serve immediately.

Posted 8/31/2017 8:03pm by Sharia Legette.



· 1 cup mayonnaise   · 4 tsp white vinegar   · 1/4 cup granulated sugar ·       1/4 tsp dry mustard   ·  1/4 tsp sea salt   · 14 oz. each shredded cole slaw mix 


1. In a large mixing bowl, whisk together the mayo, vinegar, sugar, dry mustard, and salt until smooth. 

 2. Add in shredded cole slaw mix and fold over with a spatula until completely coated. Cover and refrigerate 2 hours, or overnight.

3. Serve and enjoy!

Posted 8/31/2017 7:56pm by Sharia Legette.


·4 cups rotini uncooked   ·1 cup pesto   ·2 cups of cherry tomatoes, halved  ·    8 oz. fresh mozzarella cut into cubes    salt and pepper to taste  · olive oil  



1. Cook the pasta according to instructions on the package, making sure the water is salted. Once cooked, drain and rinse with cold water. Shake out any excess water.

2. Place pasta in a large bowl and stir in the pesto. Fold in the tomatoes and mozzarella. Season to taste with salt and pepper. Add olive oil if mixture seems dry.

3. Cover and refrigerate until ready to serve. Before serving, stir.

4. Keeps in fridge for up to 1 week.  

Posted 8/31/2017 7:36pm by Sharia Legette.



·2 lbs boneless, skinless chicken breasts   ·1 cup BBQ sauce (Southern Bourbon Rib Rack BBQ sauce)   ·¼ cup Italian dressing   ·¼ cup brown sugar   ·1 tbsp Zip sauce   ·Salt and pepper to taste  



1. Season chicken breast lightly with some sea salt and place in your crockpot. 

2. In a mixing bowl combine BBQ sauce, Italian dressing, brown sugar and Zip sauce. Stir until combined. 

3. Pour over chicken, cover and cook on HIGH for 3-4 hours 

4. Once time is up, shred with 2 forks. Recover and let cook in sauce for about 10-15 more minutes to soak up all that delish flavor.

5. Serve on buns and maybe top with coleslaw.

Posted 8/31/2017 7:29pm by Sharia Legette.


·6-8 ears of corn, husks and silks removed ·1 cup milk ·1 stick salted (or unsalted) butter    




1. Fill a large pot halfway with water. 

2. Bring water to a boil.

3. Add milk, butter, and corn. Reduce heat. 

4. Simmer corn for 6 to 8 minutes (or longer if desired)

5. Remove corn from cooking liquid and its ready to serve.  

Posted 8/31/2017 6:15pm by Sharia Legette.


·1 (2-3 lb) short ribs  ·3 1/2 cups pineapple juice   ·1 1/2 cups brown sugar ·1 (16 oz) bottle BBQ sauce (We enjoyed the Hot Cayenne Rib Rack BBQ sauce)


1. Take your defrosted, short ribs (or cut up a slab 2-3 ribs each) and throw the ribs into the slow cooker.

2. Mix the pineapple juice and brown sugar together. Then pour over the ribs. Put the lid on the slow cooker and cook on HIGH for 7-8 hours or LOW for 10-12 hours.

3. After they are done in the slow cooker use a flat straining utensil to carefully scoop out the ribs. Turn the grill on medium heat.

4. Place the ribs gently on the grill and brush with BBQ sauce. Turn the ribs twice, slathering with more sauce each time; they will take about 10-15 minutes to glaze over. When the sauce starts to turn sticky, you know they are done!

5. Serve and enjoy!  

Posted 2/24/2017 11:45am by Erin Caudell.


Do you want veggies grown without pesticides by local farmers in your community? Check out The Local Grocer veggie box! 

Posted 1/2/2017 6:30pm by Jen Harris.

All the ingredients were purchased at The Local Grocer's store on Martin Luther King Ave. It came together as a delicious soup on a cold winter's night.


2 Tbs Olive oil (or any oil to keep sausages from sticking to pan)

1 package Corridor Sausage Co. Thai Style Green Curry Pork Sausage thawed and cut into coins

1 large yellow onion cut in strips

2 cloves garlic minced

Ginger minced (about the same size as your two cloves of garlic)

1 jalapeño diced

4 cups chicken broth (or 1 jar of Zoup’s Bone Broth)

2 star anise (optional)

1 package of Eden’s Mung Bean Noodles

3 oz. Spinach cut into ribbons

1 bunch of cilantro chopped

2 limes

Serves 4.  Prep time about 30 minutes.


On stove in a dutch oven or stock pot add oil and sausage over medium heat. Add onion, garlic, ginger and jalapeno. Saute until sausage is cooked through. Add broth and star anise, bring to a boil and reduce heat to simmer for 5 to 10 minutes for the flavors to marry. Add mung bean noodles and stir for a minute or two until noodles and soft and not sticking together. Add spinach and cook for another minute or two until wilted. Pour into bowls and top with fresh cilantro. Serve each bowl with half a lime and squeeze fresh juice into soup. Enjoy. Gluten free, grain free, soy free and dairy free.

Posted 11/4/2016 4:26pm by Jennifer Harris.

Making a piping hot pot of soup is one of the wonderful things about fall. All the sweet and hearty squashes are another wonderful thing about fall. Put the two together and you have a savory and herby squash soup. It’s thick and creamy, even without the addition of dairy. This recipe was adapted from Kristen Winston Catering at the Farm Flavor website (


Vegan Squash Soup

(Dairy free, gluten free, grain free)

Makes: 6-8 servings Prep Time: 30 minutes Cook Time: 45 minutes


2 packages of frozen squash (10 or 12oz. Ok) or 1 medium butternut, hubbard or other fall squash cubed and roasted

2 Tbs. olive oil

2 large onions, cut into large dice

4 cloves garlic

1/2 cup red wine vinegar

1 Tbs. Braggs Liquid Aminos or tamari or soy sauce

4 cups veggie broth

1 Tbs. hot sauce (optional)

1 Tbs. dried thyme

1 Tbs. oregano

salt and freshly ground black pepper, to taste




1. Thaw frozen squash according to package instructions or if you have fresh squash place cubes on a roasting pan. Toss to coat with two tablespoons of olive oil and bake until tender and slightly caramelized (25-30 minutes).

2. Heat olive oil in a large stockpot over medium heat until hot. Add onions and garlic then sauté until tender and browned.

3. Add squash, vinegar, hot sauce and herbs to pot and cook over med-high heat until reduced by 1/3.

4. Add broth and bring to a boil. Reduce heat to low and simmer 15 minutes.

5. Purée solids in the pot with an immersion blender or purée in blender or food processor and return to stockpot.

6. Ladle into bowls and serve. If you don’t mind meat or grains, top this soup with croutons, some hot crumbled sausage and garnish with fresh thyme and oregano.

Posted 8/15/2016 8:33pm by Erin Caudell.


You may have seen reality tv stars Josh Kilmer-Purcell and Dr. Brent Ridge on Planet Green’s The Fabulous Beekman Boys or on The Amazing Race. These gentlemen farmers moved to upstate New York  from New York City to raise animals and make cheese at a more than 200 year old farmhouse, and launched a lifestyle brand with products you can find at Target.

The profits from those products, Beekman 1802 Farm Pantry, are the source of the Mortgage Lifter Project.  There are two awards: a $2000 reader’s choice award and a $20,000 award selected by Beekman’s panel of judges.  This year Flint Ingredient Company won the judges award.

The Mortgage Lifter will help us bring electricity to our farm and a cooler which will help us to provide more quality produce to the Flint Community. It will also help us on our new project,  Flint Fresh Mobile Market. Which will bring fruit and vegetables to neighborhoods in Flint with little access to healthy food.  Flint Fresh is a partnership with The Local Grocer, YMCA, Flint Farmers Market, Neighborhood Engagement Hub, and Community Foundation of Greater Flint.

The produce from our farm, Flint Ingredient Company, is available through our CSA program and at The Local Grocer in the Flint Farmer’s Market and at our Martin Luther King Avenue location.  

We are grateful for all of our customers, voters, and Beekman 1802 for all of the love that enables us grow and provide clean, healthy food to help make this world a better place.