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S U M M E R S H A R E 2 0 1 5 : W E E K 16
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Hi there
Ratatouille Week 16!
If you haven't made Ratatouille before, then you're in for a real treat with this week's bag. Ratatouille is a southern french dish that takes advantage of all these bumper crops-- eggplant, squash, tomatoes-- that come in at the same time at the end of Summer. There are many variations, many styles of serving, and we've included a few at the recipe section of this email to give you some different ideas to play with. There are also some turkey patties in the small omnivores and Italian sausage in the larges, and a bunch of other delicious veggies to make a couple great meals.
Thanks to everyone who came out to our Tomato Overload class last night! It was a fantastic class, and three cheers to Parker who made a delicious multi-course meal all based on tomatoes. We have some more great events coming up-- in the next two weeks, we have the Customer Appreciation BBQ and our Braising and Fall Vegetables class, so keep on reading to get the details and sign up!
Also, thanks to everyone who has sent in some of their favorite recipes-- keep em' coming! If you come up with anything great, or have a tried and true family favorite using just the ingredients in your bag, please share on our Facebook page or send it into Cat to be included on our website or in a future newsletter.
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Here are a couple of reminders about the program:
Let us know the week before you go on vacation.
You can all take off up to 4 weeks vacation from the share- we will miss you, but we think it's best. During these weeks, you don't pick up a bag because you're at the beach, or you have a huge project due at work, or you get a new puppy, whatever- just let us know ahead of time:
Notify us online (signing into your account), in person when you pick up or on the phone (800.861.8582) before Saturday at midnight the week before you're planning on taking off.
When you get back, for each week you've taken off, we will give you a bag's worth of credit to use towards buying more good food. If you have a small share, that's $25, if it's a large, that's $40. The credit can't be used towards an existing balance, but it CAN be used to buy delicious food going forward.
Thanksgiving & Winter Share are coming up!
The weather is getting a little more chilly, maybe you've even worn a sweater or two-- we don't know about you, but that makes us think about turkey. In fact, we've been thinking about turkey for a really long time, in fact-- we start planning our Thanksgiving in Spring. Some might call us over-zealous, but we just call it good planning.
And we have planned a spectacular Thanksgiving this year. We have beautiful, pasture-raised turkeys, pies, and you can order packages that have absolutely everything you need to make a delicious meal at home for your family this year. And the best thing is, you already know where it all came from: the farmers that have been feeding us all season.
FYI- Turkeys are delivered the Tuesday and Wednesday before Thanksgiving FRESH, not frozen. Click here to read more.
Also, this is Week 16-- just 7 weeks left of your Summer Share! Not to worry, though, we'll be showing up at these Winter Share Stops the very next week after Summer Share ends, and we'll be there all winter long, even when it's snowing. And it snows a lot, so you probably want to sign up to get all this delicious food to snuggle up around the table.
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Salmon from Wild Salmon Co.
We still have some some Salmon left from the Wild Salmon Co. -- but it's selling out fast! Just an reminder, if you're placing an order, or if you're already placed your order, we are expecting to deliver it to you the week of October 7th. We will send you a confirmation email beforehand.
Each center-cut, wild caught Alaskan salmon fillet is about 6-7oz. We have them available by the piece ($7) and by the 10# box ($165). The more you get, the better a deal it is -- savings of $20 on a box!
Have any questions - drop us a line, 800-861-8582 or an email, and Lyn will be glad to help you.
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This week, our bulk options for preserving Tomatoes, & Apples. We will just keep selling these bulk packs at these prices until their seasons end. You can peel or leave the skin on, and roughly chop your apples leaving the core out. Toss them all in a slow-cooker to make fruit butter or sauce, and freeze in portioned ziplock bags for your Winter oatmeal. Sign into your account and get started! - San Marzano Roma Tomatoes- half bushel (20#) - $18
- Apples- bushel (45-50#) - $40 ($5 refundable crate deposit)
- Apples - half bushel (20-25#) - $25 ($5 refundable crate deposit)
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~ CUSTOMER APPRECIATON BBQ ~
Sunday, September 27th 12-5:00pm
Save the date for our 4th Annual Customer Appreciation Barbecue on Sunday, September 27th!
We're hosting a huge picnic to celebrate our customers. We'll roast a pig, and you bring a potluck side dish to share. This is an all day, family friendly event filled with great food, fun games and good company.
* Pig Roast * Potluck Picnic * Face Painting *
* Egg Toss * Pumpkin Decorating *
* Potato Sack Races * Pie Eating Contests *
* Turkey Raffle *
This is a free event, but we charge a deposit to make sure that we can get an accurate count. When you come, you can get your deposit back, or we will donate the proceeds to charity.
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~ BRAISING & FALL VEGETABLES ~
Monday, September 28th 6-8:30pm
You know that smell-- a warm pot, roasting in the oven for hours, meat falling off the bone and veggies slowly caramelizing... it's the reason (besides the cold!) we abandon the grill and go into the kitchen when the weather starts to turn. And that magic technique, braising, is the focal point of a class coming up.
Parker will teach us the way to braise, and also how to work with some of the tougher, sturdier vegetables you're going to start seeing in your bags shortly- turnips, parsnips, kale and cabbage-- so this would be a great class to have under you belt before they all come in.
$30 per participant covers instruction, recipe/technique packet, and a ton of amazing food served in multi-course tastings.
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Time to sign up for your Thanksgiving Feast!
We created a whole Thanksgiving Guide for you to check out our different Thanksgiving offerings for this Holiday, including full-feast packages, heritage and standard pasture-raised turkeys, and all the delicious pies you could ask for to top off your all-local celebration.
Wondering what you're going to make this year? Save the date for our most popular class-- Thanksgiving Beer Pairing Dinner on Monday, November 9th.
Click here to learn more, and if you have any questions about your order just reply to this email or call Lyn at 800-861-8582.
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~ WINTER SHARE 2015/16 ~
Wednesday, Nov 4th 2015 - Sunday, May 7th 2016
There are only 8 weeks left of your Summer Share, but you can keep on enjoying all this amazing local food all Winter long through the Winter Farm Share! Every week has a center of the plate featured item, usually a large protein like pork shoulder or ground meats, and loads of wonderful other items to help keep you warm and well-fed all Winter long.
Registration is open, and the earlier you sign up the more helpful it is to us as we plan our Season with our farmer and suppliers.
The share picks up right where Summer leaves off, the next week after Summer finishes.
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| | Click here to see last year's Winter Bags |
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| | Click here to see Winter Pick Up locations |
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What's in this Week's Bag
Summer Share 2015: Bag Contents Week 16
BAG CONTENTS SUBJECT TO CHANGE
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Eggplant x 2
Spaghetti Squash x 1
Leaf Lettuce
Golden Beets
Pears
Apple Cider: half gall.
Roma Tomatoes 2#
Zucchini x 2
Turkey Patties - 4 per pack
Eggplant x 2
Spaghetti Squash x 1
Leaf Lettuce
Golden Beets
Pears
Apple Cider: half gall.
Roma Tomatoes 2#
Zucchini x 2
Turkey Patties - 4 per pack
Cherry Tomatoes - 1 pint
Cauliflower
Red Peppers
Swiss Chard
Italian Sausage
Eggplant x 2
Spaghetti Squash x 1
Leaf Lettuce
Golden Beets
Pears
Apple Cider: half gall.
Roma Tomatoes 2#
Zucchini x 2
Yellow Watermelon
Cherry Tomatoes - 1 pint
Eggplant x 2
Spaghetti Squash x 1
Leaf Lettuce
Golden Beets
Pears
Apple Cider: half gall.
Roma Tomatoes 2#
Zucchini x 2
Yellow Watermelon
Cherry Tomatoes - 1 pint
Cauliflower
Red Peppers
Swiss Chard
Ohio City Pasta - 1 lb
Vegan
Eggplant x 2
Spaghetti Squash x 1
Leaf Lettuce
Golden Beets
Pears
Apple Cider: half gall.
Roma Tomatoes 2#
Zucchini x 2
Yellow Watermelon
Cherry Tomatoes - 1 pint
Need to get something extra? Place an order before Tuesday at Midnight!
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What's Cooking?
Recipes Featuring this Week's Share
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| | Bag Contents in recipe: Zucchini, Tomatoes, Eggplant, Red Peppers |
Trevor's Ratatouille
Trevor thinks he makes the best Ratatouille around. He might be right.
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| | Bag Contents in Recipe: cherry tomatoes, spaghetti squash |
Spaghetti Squash & Cherry Tomato Gratin
Spaghetti Squash is one of the easiest and most versatile of the Winter Squashes to cook. This recipe mixes together some cheese (if you haven't used your Charloe, try it here!) and a sweet reduction of heirloom cherry tomatoes.
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Curried Cauliflower in Tomato Sauce
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Sausage & Spelt Berry Risotto
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| | Bag Contents in Recipe: Tomatoes |
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| | Bag Contents in Recipe: Tomatoes, Cauliflower |
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| | Bag Contents in Recipe: Sausage, Tomatoes |
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Other Recipes from Around the Web
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GET IN TOUCH
We'd love to hear from you. Drop us a line anytime! Call us at
(800)861-8582
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LIGHT READING
Read our 2015 Almanac-- hot off the press and full of stories about our farmers, our food, and our program.
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THE STOPS
We have more than two dozen stops all over town. Click here to see where the trucks are headed!
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