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Weekly Newsletter
Mental Health Check-In

Regular Screenings

We do regular screenings and physicals with a doctor; or we should. It is time we started doing some regular mental health screenings too. The simplest way to ensure good mental health is to regularly “check-in” on your own mental health. You might do this daily, weekly, or monthly. It can be difficult at first do make the task regular, but a bit of discomfort when assessing your own mental health is to be expected when you first get started. Here are some good questions to include.

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Thank You

We had great response to the Farm to Table auction that was held the weekend of September 12th. We didn't know what we were doing, but we're thankful no one noticed or at least didn't mention our missteps. Thank you to everyone who placed bids, shared items online, and drove up the prices! We appreciate your support of the farmers' market.


Upcoming Events

Token Contest Deadline-October 3; submit your new ideas for the farmers' markets tokens

Out of the Darkness Walk-October 11.

GHD Cornhole Tournament-October 17; registration is available online or there are paper forms!

Covered Slab Craft Market-October 24; spaces are still available.

Stay Strong, Stay Healthy - Level 1 is being offered virtually October 19-December 11. You can learn more here.

Huevos Rancheros
Courtesy of Cookie & Kate

Crispy egg meets beans and salsa!

We eat eggs in many different styles. One we had this week for the first time in a while was huevos rancheros. This version is a little different from what we had while living in New Mexico, but with our remaining tomatoes from the garden, it was very tasty. Two items to note: 1) Our cilantro bolted long ago, and we didn't plant more. We omitted it from our pico de gallo. 2) I don't heat salsa. It's fine if it arrives warmed at a restaurant, but it just seems wrong to me somehow. Plus, my daughters like pineapple salsa, and it doesn't have enough kick for me, that would have meant heating two kinds, and...well, we'll just say we saved water by practicing dish conservation. We also added sliced avocado because we had some that were ripe!


Pico de gallo*

  • 2 medium ripe tomatoes, chopped (about 1 ½ cups)
  • ¼ cup finely chopped white onion
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons lime juice (about 1 medium lime)
  • ¼ teaspoon fine-grain sea salt

Refried beans

  • 2 teaspoons extra-virgin olive oil
  • ¼ cup finely chopped white onion
  • ¼ teaspoon fine-grain sea salt
  • 1 teaspoon ground cumin
  • 1 can (15 ounces) black beans or pinto beans, rinsed and drained, or 1 ½ cups cooked beans
  • ¼ cup water
  • Freshly ground black pepper, to taste
  • ½ teaspoon lime juice

Everything else

  • 1 ½ cups (12 ounces) of your favorite red salsa, either homemade or jarred
  • 4 teaspoons extra-virgin olive oil, divided
  • 4 eggs
  • 4 corn tortillas
  • ½ cup shredded Monterey Jack cheese (optional)
  • Freshly ground black pepper
  • Avocado, sliced (optional)


  1. To prepare the pico de gallo: In a medium bowl, combine the tomatoes, onion, cilantro, lime juice, and salt. Stir to combine, then set the bowl aside for later.
  2. To cook the beans: In a small saucepan over medium heat, warm the olive oil until shimmering. Add the onions and salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 3 to 6 minutes.
  3. Add the cumin and cook, stirring constantly, until fragrant, about 30 seconds. Pour in the drained beans and water. Stir, cover and cook for 5 minutes. Reduce the heat to low, then remove the lid and use a potato masher or the back of a fork to mash up about at least half of the beans. Continue to cook the beans, uncovered, stirring often, for 2 to 3 more minutes, until thickened.
  4. Remove the pot from the heat and stir in the pepper and lime juice. Taste and add more salt, pepper or lime juice if necessary. If the beans seem dry, add a very small splash of water and stir to combine. Cover until you’re ready to serve.
  5. Meanwhile, warm the salsa. Pour the salsa into a medium saucepan over medium heat. Bring the salsa to a simmer, stirring occasionally, and then reduce the heat to low until you’re ready to serve. (Or, warm the salsa in a bowl in the microwave—it won’t condense as much but it’ll work!)
  6. In a small skillet over medium heat, warm each tortilla individually, flipping as necessary. Spread the black bean mixture over each tortilla and place each tortilla on an individual plate. If using Jack cheese, sprinkle it over the tortillas. Set aside.
  7. To fry the eggs: In the same skillet over medium heat, pour in 1 teaspoon olive oil and wait until it’s shimmering. Carefully crack an egg and pour it into the skillet without breaking the yolk. Fry the egg, lifting and tilting the pan occasionally to redistribute the oil, until the whites are set and the yolk is cooked to your preferred level of doneness. Place the fried egg on top of a prepared tortilla and repeat with the remaining eggs.
  8. Spoon about one-fourth of the warmed salsa across each dish, avoiding the egg yolk. Use a slotted spoon or fork to do the same with the pico de gallo, leaving the messy tomato juices behind. Sprinkle with freshly ground black pepper and add any additional garnishes you might like.
  9. Serve immediately. If you don’t use up all of your beans, leftovers are a great dip for tortilla chips.

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Get Healthy DeSoto

1002 Rock Rd., De Soto
MO 63020 United States

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