So today went no where close to as planned. To do list....+10 more than I started the day with!
In short, sorry about getting the back contents out late. We've had a long day of logistical issues. This morning, none of our trucks would start. We had to reroute all farm pickups, change the bag contents to anticipate temperatures well below freezing, and struggle outside all day to get the trucks started (with dead batteries and jelled up diesel fuel lines). By 9 PM tonight, I was finally able to get 3 of the 4 up and going which means we are on schedule for all deliveries this week! Darn cold weather!
Being I'm just now getting to draft this, I don't have a bunch of fun tidbits to share this week. Here is all that comes to mind:
A cool new product this week is a rich corn stock from Clark Pope Catering. This product is a great example of what we represent. This past fall, for those who have been following me, I was able to procure two really nifty pieces of equipment. One, a corn husker that peels the husk from the sweet corn cob. The other, a corn cutter that strips the kernels from the corn cob. With these two pieces of equipment, we were able to process sweet corn exponentially faster and at a third of the price that it previously cost. This is a big benefit to the farmers who can now sell more corn and the customers who get to eat more corn. One might say that these machines were as handy as a pocket on a shirt.
At the end of our first day of rapid shucking and kernel cutting, I realized the amount of waste there was in the cobs. I decided to freeze them and put them away for an alternative use. Clark Pope decided corn stock was the best use, made a few samples, and we were hooked. Think of it as a rich corn broth to be used in corn chowder or as a base in other soups. This week's bag features a quart of frozen corn stock.
Other notes about this week's bag:
- ground lamb and beef. My first thought is meatloaf or meatballs. Try lightly seasoning them to allow the flavor of the 100% grassfed beef and 100% grassfed lamb to shine through!
- frozen tomatoes. Wow, I also have black beans left from last week, ground beef coming this week, and some peppers I dehydrated this fall. I'm making chili to combat the cold days!
- frozen berries. A nice homemade sherbet or smoothie can make a great dessert on cold nights. No need to bundle up and run to Mitchell's or Sweet Mose for a quick pint of your favorite frozen treat when you can make it in the Vitamix at home. Recipes for sorbet can be found here on pages 3 and 5.
So here is this week's entire list:
Winter Week 8 Share:
1 Size Package, No Vegetarian or Vegan Options
1 lb ground beef
1 lb ground lamb
Frozen Tomatoes - 2 quart
Frozen Sweet Corn - 2 pint
Corn Stock - 1 quart
Shallots- 2 to 3 bulbs
Carrots - 1 lb
Blackberries, frozen - 1 pint
Strawberries, frozen - 1 quart
Yukon Gold potatoes, 3 #
1 dozen eggs