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W i n t e r S h a r e 2 0 1 5 - 1 6 : W e e k 6
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Hi there!
We'd like to wish you a Happy New Year with Week 6!
We're closing out a spectacular year-- 2015 came with lots of new developments for us and we are so excited to see them become a reality in 2016. One of the biggest changes we're really looking forward to is the opening of Ohio City Provisions this coming year-- part Butcher Shop Part Pantry featuring the products you know and love from Fresh Fork and Wholesome Valley. We will share more details as we can, but things are progressing well over on Lorain. We hope 2016 is an exciting and healthy year for all of you as well-- and very shortly we will be announcing our 2016 Summer Share program so we'll keep you all posted first!
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| | Chef Kent Shredding Cabbage |
We have a great bag this week-- plenty of food to make a bunch of delicious meals. One of the items in everyone's bag is a quart of raw Sauerkraut, produced by Wholesome Valley Farm's new "Fermenting Guy"-- Fermento Mike. He and his family live off the grid and on the land down in Killbuck, Ohio.
He uses organic cabbage and pink himalayan sea salt to make a delicious and tangy sauerkraut-- it's a living food, filled with probiotics for healthy guts. Sauerkraut is made by a process called lacto-fermentation, which uses salt to protect against the formation of unhealthy bacteria, while the healthy bacteria (salt-resistant Lactobacillus) is allowed to grow. Keep your 'kraut in the fridge, and as long as it's covered by brine it'll last for a few months. Pressure can develop in the jar from gas, so occasionally, open the jar a crack to release some pressure and seal it tightly again.
Tasty sandwich idea? Use a "farmer's sandwich press" (one big cast iron skillet for the sandwich and a little one resting on top) to make a Grilled Turkey Reuben: rye bread, swiss cheese, thousand island, sauerkraut and sliced turkey meat.
You all have probably noticed (and many loved) this warm early Winter we've been having, but for some of our fruit farmers this was not happy news. Fruit trees (think apples, peaches, plums, or even plants and bushes such as strawberries and blackberries) need a period of dormancy to be able to produce fruit the following year-- roughly 800 hours in fact. So that's more than a month of consistent sub-freezing temperatures for a fruit-full Summer. At first, we were concerned about what these 60 and sometimes 70 degree temps were doing to the berries and the peaches, but so far all looks well.
Another side benefit to colder weather? It kills off the bugs. When you practice organic agriculture (not using chemical insecticides and fungicides to protect your crops from pests), you really bank on the cold weather helping you out in your journey against the hungry critters. Looks like the temperatures are about to drop this weekend, however, so put on your hats and wish for a spectacular pest-demolishing cold for us.
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| | Trevor checks out the blossoms at sunrise on a peach tree this past Spring. |
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First things first: here are some important details about the Winter Share.
There will be deliveries all this week (including NYE & NYD.)
We will be out on the routes this Thursday and Friday as regularly scheduled, and next week there will not be a pick up. If you forgot to schedule a vacation, we're sorry but you can't get a vacation credit (have to sign up by Sunday night to make sure we don't order your food.) Do a friend or neighbor a favor and donate your bag to them! All they need is your name to pick up at your stop.
On each of the Winter Stops's Pages, we have listed each of the pick up days. It looks like this (Westlake):
Click below to see your Winter Stop's page and add the dates to your calendar:
Over the next few weeks of colder winter, the bags will likely get a bit smaller and you'll see more frozen produce and root/storage crops.
Like we mentioned in our first newsletter this year, there is a rhythm to the Winter Share-- it starts off large and heavy, then in the middle gets smaller and you'll see more preserved foods and storage crops, and then once it warms up it'll get pretty and green once more.
We try to include recipes each week and instructions on how to deliciously prepare the frozen foods-- and if you have any you love please email them in! Also quality control on root crops, such as carrots, turnips, potatoes and more: these foods have been harvested and now stored, so if you ever encounter an issue with the quality please let us know and we'll be happy to make it up at another stop or the following share week. It's part of the difficulty of offering a Farm Share in the dead of Winter in Ohio, and we really appreciate your willingness to play along with us and figure it out.
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We were finally able to get a few dates with our butcher over the past few weeks, so we're back in stock with many of our delicious sausages and bacon. Scope out the whole list-- lots on sale and lots of extras to help you last the two weeks till next share!
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What's in the Bag
Winter Share 2015-16: Bag Contents Week 6
BAG CONTENTS MIGHT SHIFT
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Omnivore
Kielbasa (4 links/pkg)
Turkey Breast Lunchmeat
Sauerkraut - 1 quart
Flat Rock Cheese (Abondance/Parm style)
Celeriac
Kale
Brussels Sprouts
Carrots - 1 #
Onion - 1 ct
Sweet Potatoes - 3 #
Bosc Pears - quarter peck
Cabbage - 1 head, green or red
Acorn Squash - 2
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Vegetarian Pilot
Ratatouille - 1 qt*
Baked Apples **
Sauerkraut - 1 quart
Flat Rock Cheese (Abondance/Parm style)
Celeriac
Kale
Brussels Sprouts
Carrots - 1 #
Onion - 1 ct
Sweet Potatoes - 3 #
Bosc Pears - quarter peck
Cabbage - 1 head, green or red
Acorn Squash - 2
*Contains: Eggplant, Tomatoes, Peppers, Zucchini, Summer Squash, Onions, Garlic. Best heated in a pot on the stovetop.
** Contains: Apples, Cream, Spices, Eggs. Best reheated in a 375 oven till hot.
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What's Cooking?
Recipes featuring this week's bag contents
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| | Bag contents in recipe: Kale, Sweet Potatoes, Onion |
Sweet Potato & Kale Gratin
This cheesy, delicious stick-to-your-ribs meal will make a fan out of even the hardiest kale-avoiders. Click Here for Recipe |
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| | Bag Contents in Recipe: Kielbasa, Onion, Sauerkraut |
Kielbasa & Sauerkraut Casserole
Traditionally paired Kielbasa (garlicky and smoked sausage) and sauerkraut make for a filling, sweet-and-savory dinner for a cold night. The scalloped-style potatoes on the top add a little fancy to an otherwise homey dish! Click Here for Recipe |
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| | Bag Contents in Recipe: Sweet Potato, Squash, Celeriac, Onion |
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Root Vegetable Hash with Golden Raisins
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| | Bag Contents in Recipe: Green Cabbage, Celeriac, Flat Rock |
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| | Bag Contents in Recipe: Acorn Squash |
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Nuts, Seeds & Squash Quick Bread |
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| | Bag Contents in Recipe: Brussels Sprouts, Kale, Flat Rock |
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Shaved Brussels Sprouts & Kale Salad
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We'll pro-rate your subscription for the remainder of the season.
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