Carlton Asian GREENS

Join with the dark green
Carlton, Japan's leafy friend
Komatsuna B's

Rich in antioxidants, folates, minerals, B complex, and vitamins C, A, and K, Carlton will make you happy when you open your box! #inallfarmshares
More on preparing Asian greens here.

Look for CARLTON GREENS in the veggie stir fry recipe below!

Fret Not, Foragers-- 

We'll Keep These Tickets Safe For You!

Been dreaming about Chef Lorenzo's Foraging Class Series? We snapped up two tickets before they sell out--AGAIN! Because Yellowbird is a FAMILY, we want to share them with you!

Until March 17th, spend $200+ COMBINED on all your orders and you will be entered to win:
-A beautiful and informative walk through Schiller Park
-Foraging tips and information, 
-three thoughtfully curated courses to eat, and 
-an abundance of community with Chef Lorenzo and Friends on March 23rd

You're reading that right: Every customer that spends $200...we'll throw your name in the beanie! 

What's a parsnip?

It's the root vegetable friend you never knew you needed, the soup companion and roasting buddy who won't let you down.

It may be a pale, nuttier cousin of the carrot but packs a punch with magnesium, calcium, and vitamin C and is surprisingly high in fiber and protein to keep blood sugar steady. More on parsnips here.

Look for PARSNIPS in the roasted veggie recipe below!
And Yellowbird Dinner Club returns this week! Check it out!

SHALLOT BE?

OR SHALLOT NOT BE?

That is the question.

The Yellowbird box builder has decreed:
Shallots shall be in all farm shares this week.

NOT just for fancy dinners--
Look for them in the next-level meatball recipe below!

Fret Not, Foragers-- 

We'll Keep These Tickets Safe For You!

Been dreaming about Chef Lorenzo's Foraging Class Series? We snapped up two tickets before they sell out--AGAIN! Because Yellowbird is a FAMILY, we want to share them with you!

From TODAY until March 17th, spend $200+ COMBINED on all your orders and you will be entered to win:
-A beautiful and informative walk through Schiller Park
-Foraging tips and information, 
-three thoughtfully curated courses to eat, and 
-an abundance of community with Chef Lorenzo and Friends on March 23rd

You're reading that right: Every customer that spends $200...we'll throw your name in the beanie! 

OR purchase your own tickets here.

PURPLE SUN POTATOES

seriously purple on the outside...

golden like sunshine on the inside.

DELI SLICED HAM AND TURKEY NOW YOURS AT YB!

Growing up on lunch meat sandwiches, it has been a real bummer not being able to eat them the last 10 years. No one that we knew was using intentionally sourced, pasture raised animals to create a sliced ham or sliced turkey product.  

Enter The Butcher and Grocer, the butcher who knows quality meat (On Insta).

They were able to take our trusted pasture raised turkeys and pigs and give us these wonderful products that take us back to the days of our youth when mom would slap a couple pieces of ham or turkey on some bread, smother in mayo, and then send it at room temperature in a brown bag with us to school.

Needless to say, this is that experience, ELEVATED about 10 notches.

HAM HERE

TURKEY HERE

MORE TURKEY CHEF MEAGAN STYLE
 

PRODUCE FROM YOUR BOX AT A GLANCE:

watercress
orange carrots
Shiitake mushrooms
grapefruits
Evercrisp apples
yellow storage onions
AND...
PURPLE SUN POTATOES.

See Grilled purple potato salad recipe below!

Purple suns are high in vit C and carotenoids, and NYT describes them as having a "full earthy flavor that hints of hazelnuts."

Visit theyellowbirdtable.com for more recipes!

If you see a red Daikon radish...

EAT IT.

#bemine
#infarmboxes
 
(Here to make Valentine's Day happy.)

ATTENTION VEGGIE NERDS

Look for these fun ones in your farm share this week:
dandelion greens
gem lettuce
granny smith apples
red onion
white Kennebec potatoes
red grapefruit
mandarin oranges
shiitake mushrooms
AND...
RED DAIKON.

See recipe below!

See theyellowbirdtable.com for more!

YELLOWBIRD HAS YOUR CITRUS FIX

MANDARINS, NAVELS, RIO REDS...
 
To brighten up those cold, dark winter days.

Grower spotlight on...

US CITRUS

Dr. Mani Skaria, a leader in the U.S. citrus industry in McAllen, Texas, came up with micro-budding, creating trees ready to plant within 4 months. Now he has a 550-acre orchard capable of producing higher yield, disease-resistant fruit in half the time of conventional orchards. His no-spray, non-gassing "clean citrus" program increases yields while reducing land and resource use. The mission of US Citrus is to get "high-quality, special citrus fruits" to you, straight from their groves! What does THIS MEAN FOR YOU?

MANDARINS
NAVEL ORANGES
RIO RED GRAPEFRUIT

All available now for y'all on our website from US Citrus, and all delicious!
 

ATTENTION YELLOWBIRD BOXAHOLICS:

Look for these veggies packed with nutrients in your farm share this week:
garlic
rainbow carrots
grapefruits
navel oranges
purple sun potatoes
cherry tomatoes
AND...
RED TATSOI.

See Tatsoi-citrus salad recipe below!

Why does it matter
when I eat tatsoi platter
my heart grows fatter

I enjoy tatsoi
greens that help me stay stronger
life should be alive

Visit theyellowbirdtable.com to see boxes of Yellowbird past!

Tatsoi-Citrus Salad

Ingredients:

• 1 head of fresh Tatsoi

• 3 small ripe Mandarin oranges (can also use navel)

• ½ red bell pepper

• A few slices of a red onion

• 25 roasted almonds

• A pinch of salt

• ¼ teaspoon of freshly ground black pepper

• ½ tablespoon of Dijon mustard

• ½ tablespoon orange creamed honey

• 1 tablespoon of Catawba jam

• 1.5 tablespoons of blood orange olive oil

• Juice of half a lemon

Directions:
1. Peel and thinly slice the Mandarins and place them in a large salad bowl.
2. Thinly slice the red onion and wash the slices under cold water (washes off some of the pungency) and then dry them with a paper towel.
3. Slice the red bell pepper into bite sized pieces and place them in the bowl.
4. Wash the head of Tatsoi under cold water and dry it completely with kitchen towel or in spinner. Using a pair of kitchen shears, cut the leaves off the Tatsoi and place in salad bowl (The stems of Tatsoi are edible but might be stringy in the salad. Add the stems to veggie broth instead!).
5. Using a sharp knife, coarsely chop the roasted almonds and add to bowl, along with the onion pieces.
6. Combine the Dijon mustard, jam, honey, lemon juice, olive oil, salt and pepper in a small dish and whisk them all together till the liquids get emulsified to make a dressing.
7. Drizzle the dressing over the salad bowl and toss everything together (gently) with a pair of salad tongs.
8. Serve the salad immediately so that the leaves do not wilt from the dressing. ENJOY TATSOI!!

Late lies the wintry sun a-bed,

A frosty, fiery sleepy-head;

Blinks but an hour or two; and then,

A blood-red orange, sets again.

(From "Winter-Time" by Robert Louis Stevenson)
 

RIO RED GRAPEFRUIT:

C's the day...
 
Here for you in the middle of Ohio winter.

How to SUPPORT LOCAL FOOD *every* week?
=
Subscribe to a Yellowbird farm share box!

Full, base, mini, flexi--take your pick!
Delivery options weekly, biweekly, monthly.

Your health and peace of mind is worth it!

Look for these veggies packed with nutrients in your farm share this week:
parsnips
orange carrots
hydro head lettuce
navel oranges
yellow onions
cherry tomatoes
AND OF COURSE...
GRAPEFRUIT (See recipe below.)

Visit theyellowbirdtable.com to see past boxes!

YELLOWBIRD DINNER CLUB:

A PARTY IN YOUR BOX EVERY TIME.
 
NEW AT THE FOODSHED!

ORDERS DUE SATURDAY BY MIDNIGHT.

How to KNOW WHERE YOUR FOOD COMES FROM?
=
Support our YB family of growers!

Check out their profiles on our website, visit a farm, learn their stories.
Enjoy knowing you support local food!

Your health and peace of mind is worth it! 

Look for these all-star veggies in your farm share this week:
garlic
rainbow carrots
navel oranges
pink lady apples
cherry tomatoes
red potatoes
shallots (like real chefs use!)
PLUS
Tokyo Bekana! (Asian cabbage--see recipe below.)

Visit theyellowbirdtable.com for recipes and past newsletters!

Tokyo Bekana Slaw 

Serve this finely cut slaw alone or over cooked rice noodles. You could also use it as a filling for spring rolls, wrapped up with lettuce in rice paper wrappers.

Ingredients:

• 1/2 head Tokyo Bekana, shredded

• 1/2 bunch radishes, shredded

• 1/2 bunch carrots, shredded

• 1/2 head red cabbage, shredded

• 1 diced red bell pepper

• 2 tablespoons fresh cilantro

• 2 tablespoons rice wine vinegar

• 1 teaspoon freshly grated ginger

• 1 tablespoon honey

• 1 garlic clove, minced

• 1 tablespoon toasted sesame oil

• 1 tablespoon olive oil

• 1 tablespoon soy sauce

Directions:
Toss together vegetables. Mix liquid ingredients in separate bowl, then pour over vegetables. Toss, then let marinate in refrigerator for at least one hour before serving.

KOHLRABI - a haiku

A little knobby
Enjoyed by Ben Kenobi?
Jedi Brassica

How to FEEL GOOD about the FOOD YOU EAT?
=
Know where it comes from.

You know the company your clothes, your car, your computer all come from--
why not know the story of what you put in your body? Your health and peace of mind is worth it! 

Look for Kohlrabi this week!
From Bradwood Farm in Ashland, Ohio.
More on kohlrabi here. 
See kohlrabi + wasabi recipe below.

Visit theyellowbirdtable.com for recipes and past newsletters!

Sweet Potato and Kohlrabi Fries with Wasabi Mayo

Ingredients:

• 3-4 small sweet potatoes

• 3-4 petite kohlrabi

• 3 Tbsp All purpose flour or Tapioca flour for GF 

• 1/4 cup SunCoco oil

• 3/4 cup mayonnaise

• ½-1 tbsp wasabi paste

• lemon wedges, for squeezing over

Directions:

1. Heat the oven to 375 degrees. Peel and cut the sweet potatoes and kohlrabi into 1/4 inch thick fries. Toss in the flour and season, then coat well in the oil. Bake the fries on two baking trays with baking paper, making sure they are in a single layer, for 40-45 mins, turning over halfway through until golden and crisp.

2. While the fries bake, combine the mayo with the wasabi to taste with a squeeze of lemon. Season.

3. When the fries are ready, remove from the oven, season well and serve with the mayo.

Shungiku

by Nameless YB Staff

Chrysanthemum greens
They bring back fall memories
Flavor your hotpot

How to live a LONGER, HAPPIER life?
=
Feel good about the food you eat.
Your health and peace of mind is worth it! 

Shungiku in your farm share!
More shungiku fun facts here. 
See recipe below.

Visit theyellowbirdtable.com for new recipes for the New Year!

SHUNGIKU MAZEGOHAN:
Japanese Mixed Rice with Chrysanthemum Greens 

Ingredients:

• 3 cups japanese rice (cooked)

• 1/2 bunch shungiku (Chrysanthemum greens)

• 2 tsp usukuchi shoyu (light soy sauce)

• 1 Tbsp mirin (can sub sweet white vinegar)

• 2 Tbsp sesame seeds (toasted)

Directions:

1. Cook rice according to package directions. Wash shungiku and separate small branches from the thick main branch. (Discard the main branch.) Cut branches and leaves into ½ inch pieces and place in a large microwave safe bowl.

2. Microwave the shungiku for about 1 minute 30 seconds to soften. Alternatively, boil in pot of water for about a minute to soften.

3. Next microwave 1 Tbsp mirin for about 10 seconds (to get the alcohol off). It should be steaming, if not, microwave a few seconds more.

4. Now mix everything together. Add the rice to the bowl with the shungiku and add mirin, usukuchi shoyu, and sesame seeds. Reserve some to top if desired.

5. Serve!

52 Weeks of Foodshedding

 Looking ahead to the new year, and a new season...with JAM

#Ohiowinter@YellowbirdFoodshed
#pumpupthejam
#infarmsharesthisweek

Week 1 is on its way! Woot woot! 

A festive week we had--now to ring in 2024!
Week 1 means winter boxes, hardcore growers not letting Ohio win, and definitely soup. Even during OHIO WINTER, you may be surprised how your farm box can inspire you during your week!

Don't forget to check out theyellowbirdtable.com for recipes and pretty food!

Brown Sugar Roasted Delicata Squash 

Ingredients:

• 2-3 lbs delicata squash (about 2 average sized squash)

• 2 Tablespoons olive oil

• 2 Tablespoons maple syrup

• 2 Tablespoons brown sugar

• salt and pepper to taste

• 1/4 teaspoon ground cinnamon or more to taste

• cooking spray

Directions:

1. Preheat the oven to 400 degrees. Halve the delicata squash lengthwise and remove the seeds. Cut the halves into 3/4 inch thick slices.

2. Line a sheet pan with foil and coat with cooking spray.

3. In a small bowl mix together the olive oil, maple syrup, brown sugar, cinnamon and salt and pepper to taste.

4. Pour the olive oil mixture over the squash and toss to coat. Transfer to sheet pan.

5. Bake for 20-30 minutes or until squash is tender and starting to brown. Serve immediately.

Why We Should Bring Back the Tradition of the Christmas Orange

The appeal of a last-minute stocking stuffer

SMITHSONIAN MAGAZINE

ORANGES ARRIVED FROM OUR PARTNER FARM IN FLORIDA...LITERALLY YESTERDAY!!

It's a Christmas Miracle!!...Thanks to Thorpes Organic Farm 

Bitter Greens Salad with Beets and Oranges

Ingredients:

• 1 ½ pounds medium beets

• ½ cup extra-virgin olive oil plus 1 tablespoon, divided

• ¼ cup balsamic vinegar

• 2 tablespoons frozen orange juice concentrate, thawed

• ¾ teaspoon sea salt

• ¾ teaspoon ground pepper

• 4 small navel oranges

• ½ cup panko breadcrumbs, preferably whole-wheat

• 1 (5 ounce) package baby arugula

• 4 cups coarsely chopped radicchio

• 8 ounces fresh mozzarella, sliced and torn

Directions:

1. Preheat oven to 375°F.

2. Wrap each beet in foil. Place on a baking sheet. Roast until tender, about 1 1/4 hours. Let cool, still wrapped, for at least 30 minutes. Unwrap the beets, trim and slip off their skins. Cut each beet into 8 slices or wedges.

3. Meanwhile, combine 1/2 cup oil, vinegar, orange juice concentrate, salt and pepper in a large bowl. Grate 1/2 teaspoon zest from an orange, add to the bowl and whisk until blended. Reserve 1/2 cup dressing for drizzling. Set aside.

4. Cut ends off oranges. Stand on a flat side and cut off all peel and pith. Cut each orange crosswise into 8 slices.

5. Heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add panko and cook, stirring, until light golden, about 2 minutes. Remove from heat.

6. Add arugula and radicchio to the large bowl with the dressing; toss to coat. Arrange the beets, the oranges and mozzarella on a platter. Mound the greens in the center and sprinkle with the breadcrumbs. Drizzle the reserved 1/2 cup dressing over the salad just before serving.

CHINESE HOLIDAY DINNER

...sit back and let Chef Brook Maikut do your cooking this year.

Available for preorder here through December 16,
delivery the week before Christmas.

Brook Maikut is a lover of life and beauty. Growing up, Brook took inspiration from his grandmother's ability to make amazing meals from nothing, and his mother's ability to host fully encompassing dinner parties. It's this passion that stayed with him to envision a whole new experience for Central Ohio.

After ideating, founding, and opening Comune Restaurant in Columbus, OH, he expanded his vision to local food systems. He started creating family style private chef experiences for select clientele and then opened a hyper local Oat Milk company.

As he saw the most upstream aspect of food being the soil itself, he relocated to Knox County, to develop what he believes is one of the most important relationships of his life - his relationship with the land he lives upon. In 2021, he started an elderberry farm in Knox County with his wife Lauren, where they raise heritage animals and work to create living systems, combining their love for food, art, and life.