Skip to main content

I will let you in on a little pet peeve of mine: while I love whipping through the internet in search of recipes that use what I have on hand, it annoys me to have to scroll through PAGES of pictures, contents, ads, and junk to get to the reason I am there…THE RECIPE!

So here’s the locally grown eats recipe of the week:

Miriam’s Pancit


1 lb. fresh ground pork sausage from Dexter Meat Company

4 cloves chopped garlic from Dexter Produce

1/2 red onion from Dexter Produce, chopped

6-8 farm fresh eggs from Rebecca’s coop (thanks Meg, Anne, & Annie!), lightly beaten

Salt & pepper to taste

1 small head cabbage from R & G Farms box, chopped

1 carrot from East Laurens Middle School FFA, grated

Kale from R & G Farms box, torn into bite size pieces (optional)

Mushrooms from R & G Farms box, sliced (optional)

1 bunch cilantro from Dexter Produce

1 bunch green onions grown by East Laurens Middle School FFA, diced

1 package maifun rice sticks (available at Kroger or Thrive Market online)

1-2 tablespoons sesame oil (available at Kroger or Thrive Market online)


Soak maifun rice sticks in large bowl of water.

In a large wok, brown the fresh sausage over medium high heat. Add the chopped garlic and onion, and cook until tender. Remove the sausage, garlic, & onions to a plate, reserving the oil from the sausage in the wok.

In a small bowl, lightly beat eggs together and add salt & pepper to taste. Add to sausage oil in wok and cook over medium high heat until semisoft. Move to sausage plate.

Add 1/2 cup water to wok and use to soften any egg bits stuck to wok. Add cabbage, kale, and carrots and cook over medium heat until slightly tender, but crisp. Add the softened maifun rice sticks and fold together with veggies until mixed well. Add sesame oil to taste.

Add sausage mixture and eggs back to the wok, folding gently until mixed well and heated through. Top with cilantro, green onions, and serve.

One of the best things about this recipe is you can tailor it to what you have on hand. We added a handful of mushrooms and kale from R & G Farms Common Market basket last week.

With the Market on Madison farmers market opening next Saturday, May 16th, Dexter Meat Company, Dexter Produce, and R & G Farm’s coop boxes with the Common Market, Miriam & I have found little need to visit the big box grocery stores over the past eight weeks. We have found ourselves grateful for every farmer, butcher, grower, maker, and creator who have gifted us with the taste of their gardens and the joy of their smiles. Our tables (and our waistlines) are grateful for it!

What recipes featuring locally grown eats do you love or have you discovered during this time? Tell us on social using #DublinGA.

Have questions about how to get your hands on these locally grown eats? Drop us an email at