SOME LIKE IT HOT.
(Spicy Shishito Pepper.)
SOME LIKE IT NOT.
(Sweet Bull's Horn Pepper.)
Make life easier...it's time to stock your freezer!
All in Newsletters
2023 Box #35
GARLIC POWER.
This Garlic Parmesan Roasted Broccoli recipe is a simple and flavorful way to elevate this nutritious vegetable. It's perfect as a side for any meal and is sure to become a favorite in your household. Enjoy!
Ingredients:
1 pound broccoli florets
2 tablespoons olive oil
2 cloves garlic, minced
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Instructions:
Preheat your oven to 425°F. In a large mixing bowl, toss the broccoli florets with olive oil and minced garlic until they are well coated. Spread the broccoli evenly on a baking sheet lined with parchment paper or aluminum foil. Season the broccoli with salt and pepper to taste. Roast the broccoli in the preheated oven for about 15-20 minutes or until the edges are slightly crispy and browned. Remove the baking sheet from the oven and immediately sprinkle the grated Parmesan cheese over the roasted broccoli. Toss the broccoli lightly to ensure the cheese is distributed evenly.
Serve hot as a delicious and healthy side dish!
2023 Box #34
Farm. Us. You.
Tomato Pepper Sauce
Fastest way to utilize tomatoes and peppers in a fun "all purpose" sauce:
1. Blend 4-5 large cored tomatoes (with skin if good blender, and can even throw in cherry tomatoes!), 4-5 small to medium cored peppers of any kind, a can of coconut milk, 1 cup chicken broth, 1T sugar or honey, 2 peeled garlic cloves or 1T minced garlic, 1T onion powder, 1 tsp salt, and a little chili powder.
2. Sauté some diced onions and peppers and 2 lbs of ground chicken Italian sausage or cut links, then pour the blended sauce over meat and heat all together in the pan.
3. Serve with rice or pasta! Tried this last night, and everyone (including some kids I know) loved it.
2023 Box #33
These are called Ground Cherries, or "Choke Cherries". They have a husk that you need to remove and eat the little fruit inside.
I describe them as starting like a pineapple, and finishing with a vanilla flavor.
The coolest way I have ever eaten them is with the husk peeled back but the fruit was still attached. They were then dunked into chocolate so that you would grab the husk and pull the chocolate-covered fruit out...I think I ate the whole carton this way.
2023 Box #32
Gorgeous bounty galore this week! As the fair announcer says before Demolition Derby, let's get ready to rumble! We have a lot of fun things developing at YB right now.
fall tour poster in the works
new employee's joining the team (think better social media)
new partnerships developing (think chefs and foragers)
new products being procured
events being planned (think supper clubs)
2023 Box #9
Continued Reflections On East Palestine As It Relates To OUR Foodshed...
2023 Box #8
A few of our customers have reached out about the disaster in East Palestine. I agree that we should absolutely be concerned with how this affects our water, our land, the food grown on the land, and our animals.
Here is how I have been thinking about this so far…
2023 Box #7
Think about it...each bloom (flowers) is where the fruit (apple, peach, pear etc.) is going to grow. If those blooms come out and then freeze and are destroyed, no fruit at that spot. They do not regrow, so it can be devastating.
2023 Box #4
Click To Listen To Some Behind The Scenes
What is Avian Flu?
Commercial Chicken Farms
Egg Prices...is there a ceiling?
Why it Matters
2023 Box #3
As we pack boxes this week I think back to when we used to have to put kale, lettuce, and swiss chard in EVERY BOX, EVERY WEEK…
2023 Box #2
We have always made the growers and producers our #1 priority at the Yellowbird Foodshed. We have always known that in order for us to have food, these are the people that have to be taken care of.
No matter what you may hear on the national and world news, right here in Central Ohio we have NO food shortages because we are able to plan with our growers RIGHT NOW for the needs of our customers in 2023.
2023 Box #1
Time to start over.
Week #1 of 2023
This is our 10th YEAR!! Are you freaking kidding me?!?
I've got good news for you...WE BUILT A FOODSHED
Box #52
OJ's people...get your C's up!!
For the past couple of winters, we have fought off scurvy here in Ohio with some help from our friends down in Florida.
Thorpes Organic Farm has THEE BEST OJ you have ever tasted...this isn't an opinion...it's a FACT.
Their kids have a farm in New York and when they send shipments of produce and juice up north, we drive our van over, pull a roadside heist, and take what we can from them...just like true pirates.
Fly The Colors
Box #51
Greens and Reds.
This week our produce extraordinaire, Chase Bailey has had his Santa hat on and a twinkle in his eye as he planned your box contents.
RED rosie pak choi
mustard GREENS
RED onion
RED and GREEN gem lettuce
collard GREENS
RED and GREEN apples
beet GREENs
RED turnips
RED diakon radish
Box #50
It's that time of year...when the world falls in love!
Have you been playing Christmas music, watching your favorite seasonal movies, and making your favorite seasonal dishes?
A couple of times over the last few weeks we have thrown sweet potatoes into the instant pot. When they are done, the skins just peel off and they are ready to go.
Box #49
I remember being 23, newly engaged, and very broke. Trav was still in school, making minimum wage at a coffee shop and we were just actively filling out applications and hoping for something to come along. We prayed in the parking lot of a Whole Foods and by the time we got back to our car Trav had a missed call from James Smith (MVNU) that his pal was looking for a truck driver for his veggie business and he was wondering if he would be interested. We met Benji and his family barefoot in the park to “interview” and it felt like we were meeting our people. Yellowbird was a huge blessing then, and it has continued to be a blessing for our family.
Box #48
We have wonderful food this week that I will not be talking about.
What I want to tell you is going to be sad and you will need a couple of days to let it sink in.
Erin Dugger, our longest-tenured Yellowbird Employee, and our customer service extraordinaire is leaving our team to go live her dream.
Box #47
HAPPY THANKSGIVING EVERYONE!
We are so thankful for your continued support of the foodshed. We are grateful for our growers, the countless people who make this happen every week, and for YOU!
May your hearts and bellies be full!