Cultivating Community Recipes

05/02/2012 - 4:05pm
La Petite Auberge's Vegetable Tartlet

This recipe for a beautiful, savory veggie tartlet comes courtesy of La Petite Auberge in downtown Fredericksburg.

Owned and operated by the Renault family, La Petite has been a Fredericksburg favorite sine 1981. La Petite's menu often features local seafood and produce:

"We take full advantage of the wonderful local delicacies such as Shad Roe in mid to late winter, Soft Shell Crab in the summer and Rockfish year round. We buy our produce from the local farmers during the growing season. Our menus are composed daily and change according to the market and seasons."
Find out more about the menu and chefs at La Petite Auberge.

La Petite Auberge
540-371-2727
www.lapetiteaubergefred.com

05/02/2012 - 3:30pm
Papa Weaver's Pork

Seventh generation farmer, Tom Weaver, is the man behind Papa Weaver's Pork Products. From their family farm in Orange County, Virginia, situated on land originally owned by President James Madison, Tom and his family bring you fine pork products free of preservatives, additives, chemicals, hormones, and antibiotics.

This easy and delicious breakfast casserole recipe from Papa Weaver's Pork would be great  for a Mother's Day or Father's Day brunch.

Papa Weaver's Breakfast Casserole

  • 2 c. cooked Papa Weaver’s ground sausage, drained
  • 1 c. shredded cheddar cheese
  • 5 eggs
  • 1 c. Bisquick mix
  • 2 c. milk

Place meat and cheese in bottom of greased pan.

Mix remaining ingredients and pour on top of meat and cheese.

Bake at 400 degrees for 45-50 minutes.

Check out Papa Weaver's web site for more recipes: www.papaweaver.com/recipes.htm

www.papaweaver.com
papaweaver@papaweaver.com
540-672-1552