Please try this Spring Onion-Chive Pesto Pasta with Shrimp recipe for those spring onions this week!
And check out what's featured and on sale this week in-store for you!
When you've got fresh green spring things, there's only one thing to do: make pesto!! This pasta will satisfy and also refresh with its fresh take on greens and shrimp sauteed in olive oil. Your spring won't be complete without these spring onions!
That first refreshingly crisp bite of cukes is coming. Get your hummus ready!!
Here is KHAMANG KAKDI, a crunchy cucumber salad, to showcase your cukes this week.
And check out the AMAZING SELECTION OF CHEESES WE HAVE! IT TRULY IS INCREDIBLE!
Khamang Kakdi is a delicious lightly spiced crunchy cucumber salad from the Maharashtrian cuisine. Freshness in a bowl, Khamang kakdi is made with cucumber, coconut, peanuts and a few herbs and spices. It is also known as kakdi chi koshimbir which in Marathi language means, salad (koshimbir) made from cucumber (kakdi).
Give mom an incredible Mother's Day lunch with this spring risotto filled with fresh, local beautiful bounty! Packed with ramps, wild onions, spring flowers, radishes, and asparagus, mom will know you love her just by looking at this dish on the table. Nature's bounty = LOVE.
Want to do something fancy with ramps, the garlicky spring onion darling of the gourmet world? With this ramp quiche and an-easy-to-roll-out crust based on a German quark oil crust (but using Greek Yogurt instead), your chances of success are high! The yummy results will strike anyone's fancy.
Here's a nice, creative Easter lamb meal that features Lacinato kale and is more fun than roasting a lamb shoulder! Enjoy with some cumin yogurt and serve with rice.
Say thank you to this Butterhead lettuce by giving it a new recipe, and the dressing and attention it deserves. Hydro in the house for this house salad you won't want to miss!
To be French for breakfast is about savory simplicity, and of course, veggies. These French breakfast radishes will deliver on the taste and morning goodness you need after a big old-fashioned American night's sleep. Add an egg over easy on your toast for more oomph and "staying power" until lunch! You can also wear a beret while you sip your plain espresso shot (not required). Bon appetit!
If you don't believe us, trythis recipe!
Scared of fennel? Afraid it will sit neglected in the fridge out of fear of failure?
It's your lucky week! Check out these fennel tips!
And be sure to check out ourEaster Essentialspage.
Enjoy spring and more veggies coming soon!
Fennel is an herb with a unique flavor profile that can be intimidating. What does it go with? How is it cut? Which parts can't be eaten? (None!) Let this recipe take away your fennel fear of failure and turn it into the star of your meal. Fennel is not just for winter soups, but also spring salads!
My Sweet Yellowbird Family,
I have not written to you in a while as Rebekah, our trusty customer service gal has been at the helm.
I wanted to check in and do my favorite 2 things.
Thank YOU!! You have continued to build our foodshed in a way that is meaningful and sustainable. You made it through another winter (it seems), and we are just weeks away from fresh foods…think ramps, asparagus, spring onions and garlic…the earth is about to give back fresh life!
Poll The Foodshed!! What are we getting right, wrong, and otherwise? Folks, this is YOUR COMPANY. Guess what we aim to do? Whatever YOU want us to do…which is why we need to know.
Send us your thoughts, questions, comments, and requests.
Reply to this email
Email me directly at benji@yellowbirdfs.com
Call me 419-889-7316
Text me 419-889-7316
Write me a letter or better yet come and see us!
Benji Ballmer
13246 Wooster Rd
Mount Vernon, OH 43050
Buying and eating food the way we do is, and always has been, an act of resistance. You might hear me talking about the price of eggs on Instagram but ultimately, this is WAY BIGGER than an egg issue. The mainstream food system is still dirty, corrupt, contaminated, and controlled by monopolies that want us to eat crap that is grown with chemicals, by the hands of people that are underpaid and ignored.
In order to survive and be able to bring you the foods that you buy and eat from your local foodshed, we need you to keep resisting. It can’t be a “once in a while”, or a “shop small business day”, or “when it’s convenient”. Make no mistake, our food is one of THEE MOST important parts of our personal and communal health, and we need to keep it as our top priority when deciding both WHAT to eat, and WHERE we are going to get it from.
Keep doing what you are doing. Tell people about the mission, about our foodshed, and about our continued work to bring food resilience and sustainability to our foodshed…the growers AND the eaters!!
Stay Diligent,
Benji (a fellow member of the Yellowbird Foodshed)
Pak Choi is a tender green you will love in this sweet and zesty chicken meal designed to please everyone in the world. No one could be offended by this flavor--just replace the chicken with tofu if serving vegetarians. But if anyone defies gravity and logic and does NOT like it, the more the pak choi-ier for you!!
Check out this Tokyo Bekana miso slaw recipe! Add more veggies for ultimate fun--some of the produce arriving in your farm share this week are TOKYO BEKANA, hydro head lettuce, lemons, Evercrisp apples, navel oranges, garlic, and yellow storage onions.
