W i n t e r S h a r e 2 0 1 5 - 1 6 : W e e k 13

It's Week 13, and we're getting close to the end of the season!

We have had some odd weather this past week-- snow, rain, bright sunshine and warm days. All part of the transition into spring and warmer days ahead. We're getting close to the end of the season, and the bags are starting to turn green again! This week, along with some lettuce, apples, rutabaga and cider, you'll have a spring delicacy in your bags: ramps!

Ramps grow in abundance in Ohio, West Virginia and most of Appalachia. They are a mild and sweet spring allium (think garlic and onions), and the whole thing is edible. They can be processed raw into a pesto, grilled and chopped for sandwiches, cooked into soups-- if you have any fun ramp recipes, please send them our way!

We also have a special new dish from Chef Kent down at Wholesome Valley farm-- pierogi made with all local ingredients. The omnivores will have a pork pierogi (with kielbasa and pork shoulder) and the vegetarians will enjoy a cheese pierogi (goat feta and goat gouda.) Each bag will have an 8 count package-- allow to thaw and then pan fry in a little butter or oil in a skillet till golden brown and warm through the center.

Before the warmer weather settles in fully, we have one last class of the Winter Season to invite you to: Casseroles & Make-Ahead Meals with Chef Parker Bosley. Learn how to make delicious and healthy casserole dinners from scratch (no canned soups or potato chips here!), and how to make them ahead and keep your freezer loaded for those nights when you just can't possibly make dinner for the gang. Click here to RSVP!

Announcements & Reminders

Sign up for Summer 2016 to secure your spot!

We have had a really amazing response so far for early sign ups for Summer Share 2016-- we are going to close registration when we sell out of shares, so make sure you sign up soon! Click here for more info and to sign up.

Featured Products

Featured Product: Heirloom Corn Chips & Salsa 

Baseball Season is starting back up, and what better way to watch the game than with some all-local chips and salsa!

We have Shagbark Seed & Mill's Heirloom Corn Chips made from organically grown corn ($3.50 for 1 and 2 for $6) and our amazing Grilled Tomato Salsa ($7/pint).

Place an Order

Classes & Events

Casseroles & Make-Ahead Meals 

It's the last class of our 2015-16 Winter Season, and what better way to wrap things up than a back-to-basics course on how to make delicious, healthy and from-scratch casseroles!

A Casserole (or "Hot Dish" in MN) should be an essential part of your weeknight dinner repertoire-- using fresh vegetables, meats and cheeses, pastas and savory sauces you can have a freezer packed with dinners ready to pop in the oven for those nights when you just don't have enough time. No canned soup or potato chips involved, either-- we'll cover everything from comfort foods like mac n' cheese to dishes festive enough for a dinner party.

$30 per participant covers instruction, recipe packet and plenty of delicious food.

Details & RSVP

What's in the Bag

Winter Share 2015-16: Bag Contents Week 13

BAG CONTENTS MIGHT SHIFT

Omnivore

Eggs - 1 dozen
Apple Cider - 1 half gal
Apples - quarter peck
Rutabaga - 1 ct, large
Beets - 1 lb
Meat Pierogi* - 1 package (8 ct)
Lettuce - 1 sleeve
Ramps - quarter lb
Frozen Strawberries
Turkey Pack
Frozen Veggie Choice, 1 quart: tomatoes, corn, or green beans

*Filling: Potatoes, onions, leeks, shallots, cabbage, daikon radish, red pepper, kielbasa (pork, spices, salt), pork shoulder, goat feta (pasteurized, goat milk, salt enzymes), goat gouda (unpasteurized, goat milk, salt, enzymes),
caraway seed, celery seed, white pepper, salt, sunflower oil

Dough: Wheat flour, eggs, unsalted butter, sour cream (cream, cultures), salt

Vegetarian Pilot

Eggs - 1 dozen
Apple Cider - 1 half gal
Apples - quarter peck
Rutabaga - 1 ct, large
Beets - 1 lb
Veggie Pierogi* - 1 package (8 ct)
Lettuce - 1 sleeve
Ramps - quarter lb
Frozen Strawberries
Broccoli Soup** - 1 quart
Frozen Veggie Choice, 1 quart: tomatoes, corn, or green beans

*Filling: Potatoes, onions, leeks, shallots, cabbage, daikon radish, red pepper, goat feta (pasteurized, goat milk, salt enzymes), goat gouda (unpasteurized, goat milk, salt, enzymes), caraway seed, celery seed, white pepper, salt, sunflower oil

Dough: Wheat flour, eggs, unsalted butter, sour cream (cream, cultures), salt.

**Contains: Veggie stock, broccoli, cream, milk, butter (cream, salt), celery, onions, spices, salt

PLACE A SPECIAL ORDER

What's Cooking?

Recipes featuring this week's bag contents


Bag contents in recipe: Turkey pack, Apple Cider, Lettuce.

Beer-Braised Turkey Legs

This simple turkey dinner takes about 20 minutes of preparation and then time does the rest. The beer or cider-flavored braising sauce becomes a rich and delicious gravy-- drizzle on top of the turkey pieces, some salad and maybe some roasted vegetables.

Click Here for Recipe


	Bag Contents in Recipe: Ramps

Ramp Pesto

This variation on traditional pesto is made with ramps instead of basil, but the basic formula is this: greens + lemon juice + toasted nuts + salty cheese (optional) + oil = delicious.

Click Here for Recipe