The reality is this. The amount of weed killer that a farmer would use in an acre (about the size of a football field) is about the size of a latte. That’s really “not a latte!” Find out what else North Dakota farmer and CommonGround volunteer Sarah Wilson, can surprise you with about pesticide use on the farm in this video.
Since farming and food go hand in hand, enjoy this recipe from one of our favorites, The Pioneer Woman.
- 2 tbsp olive oil
- 1 1/2 lbs ground beef
- 2 garlic cloves, minced
- 1 jar, 24-oz marinara sauce
- 1 tbsp Italian seasoning
- Kosher salt and black pepper to taste
- 1/2 cup sour cream, at room temperature
- 1/2 cup grated fresh mozzerella
- 12 oz cooked bow-tie pasta (farfalle), cooked to al dente
- 8 basil leaves, chopped (or about 2 tbsp dried basil)
- Heat olive oil in a large skillet over medium-high heat. Cook the beef with garlic until completely browned; drain fat.
- Pour in the marinara sauce.
- Add Italian seasoning and S&P to taste.
- Stir, reduce the heat to low and simmer for 15 minutes.
- Add the sour cream and stir until combined.
- Add mozzarella and cooked pasta; stir until well combined.
- Serve hot with chopped basil on top.