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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 7
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Hi there!
Well it looks like Week 7 has finally brought Winter to Northeast Ohio!
We had a an amazingly temperate early Winter in Cleveland-- even this last weekend we saw temperatures up into the 50s, but now that we're settling into the middle of the season it's time for the real deal. The snow is falling and blowing every whichway, but just a reminder that except in very rare cases, we will be at your stop no matter the weather.
Now that there really is hardly anything than can be pulled up from the frozen farmland, you will see many more frozen and storage items in your bags: frozen diced tomatoes, dried beans, turnips, beets, and potatoes. We try to make each bag interesting with a few great dinner ideas, and eventually you will see some of our hydroponically grown greens later in the season. This week's bag is Taco Themed, with a bunch of extra veggies on the side.
One huge announcement: Summer Registration is now open! And we are telling our most loyal customers first (that would be you, the Winter Subscribers, of course. We call you guys "the Hardcore Forkers.")
If you sign up and make your first payment by March 15th, you'll secure last year's prices ($550 for the small, $880 for the large, and $25 extra per week for Full Access Credits when paying with cash or check. CC prices subject to 3% processing fee.) Prices will be going up after March 15th a few dollars per bag to help us continue to grow as our costs rise.
Here are the quick facts:
The Summer Share is 22 weeks long, and runs from June 1st- October 29th
Omnivore, Vegetarian, Vegan Shares available
Small, Large & Full Access sizes to suit your family & your appetite
You have to pay off your current or previous balance in full (if you're on the divided payment plan for Winter, your next and final payment is due end of Jan) in order to sign up.
You can take 4 weeks vacation from the share and get the credits back.
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| | If your account is all paid and up to date, just add a new subscription to your account when you sign in! Click the pic above to get going. |
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First things first: here are some important details about your share:
We will be there, snow or even more snow.
Except in extreme cases where we would be concerned for the safety of our subscribers and our staff, we will be at the stop no matter the weather. However at this time of year, sometimes our trucks get a little pouty and don't like the cold. Then they might get stuck in the mud. Literally.
If we are running late to your stop, we will do our best to send you an email ASAP as well as post on Social Media (Facebook & Instagram.)
If you find that you can't make it to the stop, check out our list of other stops in your area to grab a bag later in the week. Tremont is the last stop of the week, so make sure you at least get there by 2pm or unfortunately you'll miss out on your bag for the week.
It's never too early to sign up for vacation, but it can be too late.
We know you want to go to Aruba right now. We kinda do, too. So if you're headed out of town, sign into your account and register for a vacation. They're listed by week and date range (we're currently in week 7 of 15). When you add your vacation, you won't get a confirmation email (something we're working on!) but you can always sign out and sign back in to make sure it's there.
When you're home, you'll get a share week's worth of credit to spend at the truck because we know you missed the eggs and milk that much.
You must sign up for your vacation by SATURDAY AT MIDNIGHT THE WEEK BEFORE YOU LEAVE (this was an editorial error from last week's newsletter- our system automatically registers the vacations at 12:01am on Sunday) If you miss the window, we're sorry but we cannot give you back the credits, so the best thing to do is to introduce your friend or neighbor to the program and let them come and pick up your bag.
Some Summer 2016 Stops have changed.
Every year we have a big summit with our whole full-time staff to discuss everything that went down the previous year-- what was great, what we could work on, what we want to accomplish for the following year. It's a really fun meeting, and we're all extremely excited for what we hope to be our best Summer season yet.
One thing we cover is how to make our stops more fun and easy for our customers, and how to make the routes more efficient. So we made some changes, are adding some stops and taking some away. Click this link to see our current plan for Summer 2016-- times, days and sometimes even full stops might be added or changed between now and the beginning of Summer.
If your stop from last year is no longer being served, we really hope we can help you find a new home location! Check out the other locations and times, and if you need some help making a decision shoot us an email or give Lyn a call (800-861-8582) and we'll help you figure it out.
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Par-Baked Apple Pies
We have some par-baked Apple Pies from Humble Pie Baking Co. on sale this week-- they are only baked half-way and then frozen through, so when you sit down to dinner pop one in at 350 and cook till center is hot and bubbling (about 30 min).
$20 per large pie-- best prices in town!
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We have a delicious new product coming on line-- Chicken and Turkey Bone Broth from Erie Bone Broth. You might have seen owner Kelly at one of the local Farmer's Markets selling her bags of broth, and it's so darn good we wanted to offer it to our customers as well.
Erie Bone Broth starts with bones from pasture-raised animals, which are then are soaked and simmered in a bath of apple cider vinegar and cold filtered water for 24 full hours to help pull out the nutrients and minerals from the bones. Fresh herbs and aromatics are added to the broth to boost flavor, and no salt is added.
Keep the 24 oz spout bags frozen for up to 6 months, or thawed for a week in the fridge. When you're ready to use the bag, gently thaw by running the bag under warm water and then put the whole bag in a pot of water over medium heat on the stovetop. You can also cut a frozen bag open, heat it all up at once (pour yourself a mug to sip when it's done!) and refrigerate the rest until ready to use.
Some of Kelly's favorite ways to use it? Just drink it! If you like, add a pinch of salt to warm up after a cold snap. Or add in any combo of minced garlic and ginger, an egg (add into the simmering broth-- it will cook in a flash), or shredded/julienned veggies like carrots, sprouts and green onions. This is a great alternative to store-bought sodium-heavy stock for making soups.
We currently have Turkey & Chicken available, and they're $15 each for a 24 oz. bag. To read more on the amazing health benefits of bone broth (and the differences between broth, stock and bone broth), click here.
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Curious to make your own? Every time you get a whole chicken, you have almost everything you need to make bone broth from scratch, but in case you're curious to try it we also sell Beef Broth Bones (different than Beef Soup Bones-- cross cut shanks-- that have meat on them) Turkey Packs, & Whole Chickens.
Using bones from pasture-raised animals, never fed antibiotics or hormones or GMO grains creates a protein and collagen rich broth that nourishes all kinds of ailments. And the taste difference between grocery store broth and homemade? Not even comparable.
Step One: Brown and Soak
Brown your raw bones (stripped of their meat) in the oven-- especially important for beef and lamb--375, turning occasionally, till they develop some real color in about 45 minutes. If you're using the carcass from a roasted chicken or turkey you can skip this step. Then, cover the bones in water (just enough to cover, likely about 1 gallon) and then add in 2 tbsp apple cider vinegar. Soak like this for 30-45 minutes.
Step Two: Simmer and Skim
Add in your aromatics (roughly chopped onion, garlic, celery and carrots) and simmer the bones gently for at least 24 hours (or up to 2 days) in a pot or a slow cooker. Skim off any foam that appears in the first hour or two. In the last 30min-1hr, add in fresh herbs or dried like parsley, sage, oregano, rosemary, tarragon, bay leaves or marjoram.
Step Three: Filter and Cool
Filter through a fine mesh sieve lined with a cheese cloth or clean tea towel and discard solids. When cool, store in fridge or freezer.
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What's in the Bag
Winter Share 2015-16: Bag Contents Week 7
BAG CONTENTS MIGHT SHIFT
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Omnivore
Turkey Chorizo - 1#
Black Beans - 1#
Frozen Corn - 1 pt
Frozen Tomatoes, diced - 1 qt
Frozen Blueberries - 1 pt
Frozen Green Beans - 1 qt
Traditional Tomato Sauce - 1 pt
Candied Jalapeños - 1 half pt
Leeks - 1 bunch
Red Potatoes - 3#
Candy Onions
Beets - 2#
Pears - 6 or 7
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Vegetarian Pilot
Parker's Vegetarian Lasagna*
Black Beans - 1#
Frozen Corn - 1 pt
Frozen Tomatoes, diced - 1 qt
Frozen Blueberries - 1 pt
Frozen Green Beans - 1 qt
Traditional Tomato Sauce - 1 pt
Candied Jalapeños - 1 half pt
Leeks - 1 bunch
Red Potatoes - 3#
Candy Onions
Beets - 2#
Pears - 6 or 7
*Contains: Green Beans, carrots, black beans, onions, egg noodles, béchamel sauce (butter, flour, milk & Flat Rock raw milk cheese), tomato sauce, onions, garlic, green bell peppers, fresh herbs & nutmeg.
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What's Cooking?
Recipes featuring this week's bag contents
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| | Bag contents in recipe: Turkey Chorizo, Frozen Corn, Frozen Tomatoes, Black Beans, Candied Jalapeños |
Chorizo Taco Soup
The weather is cold and you need some spice to warm up! Try out this family friendly Taco Recipe, and just like the real deal add on whatever toppings you like-- hot sauce, avocado, sour cream, shredded lettuce or cabbage. Click Here for Recipe |
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| | Bag Contents in Recipe: Black Beans, Onion |
Braised Beans & Greens
Beans and Greens dishes are typically served with pork, but this delicious garlicky version is no meat added! Optional cheese garnish to move from Vegan to Vegetarian. Click Here for Recipe |
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| | Bag Contents in Recipe: Red Potatoes, Leeks |
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Potato Leek & Parsnip Soup
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| | Bag Contents in Recipe: Beets |
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Winter Salad of Raw Veggies
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| | Bag Contents in Recipe: Frozen Green Beans, Candy Onions |
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| | Bag Contents in Recipe: Leeks, Frozen Corn |
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We'll pro-rate your subscription for the remainder of the season.
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