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Last week the “Mini’s” went Ca-prazy over the Caprese ingredients...this week it’s the “Base” and “Full”’s turn. Basil, Tom’s, Mozz, and a mouth is all you need.
Blackberries again because by the sounds of it, most of your blackberries last week didn’t make it home because either you or a kid ate them all en-route.
Starting to see some tasty varieties of beans come through, I heard a rumor of Barlett pears on the horizon, and let’s keep having happy thoughts about my favorite variety of food we have all year... ASIAN PEARS! When those are finally ready it does mean that summer is over though, so let’s also give them a couple weeks.
Have you had a chance to see this video that was done of our Farm Dinner?
We are calling them, “A Night On The Farm” and this was our second one. Chef Meagan has wowed us twice already this summer and so we decided to push our luck and do another two night stand October 5th and 6th.
Sign me up!
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Also, this is our YB Youtube channel. Subscribe, Like, Comment, Share, Repeat
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We stocked our store back up with North Country Charcuterie, River Valley Pasta, and you all know that our MILK in the store is A2 right? That’s a HUGE deal and if you have questions about what that is, shoot them our way.
  
Finally, what DON’T we currently have that you need? Duck eggs? More of something? Brands that you have trouble finding? Tell us!! It’s your company and your money...what do you need from us?
My Internal Dialogue to Erin who handles all the customer responses: “Sorry Erin, you thought you were finally going to have a quiet weekend”
**Please check out our FAQ, policies, and missed pick up procedures!
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Disclaimer: These are the items we have planned for you to get this week! However, due to the nature of... well, nature, these items are subject to change. If we are unable to put a planned item in the box we will do our best to substitute it for a cost comparable item in this box, or in a box in the future. Different size boxes allow for different items, either by type or by quantity.
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Blackberries - Burnham Orchards
Tatsoi - Bradwood Farm
Rainbow Swiss Chard - Happy Hill Farm
Italian Frying Peppers - Creekside Greenhouse
Beets - Ina's Produce
Curly Parsly - Creekside Greenhouse
Cherry/Grape Tomatoes - Happy Hill Farm
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Mozzarella - Miceli's Dairy Products
Basil - Old Souls Farm
Blackberries - Burnham Orchards
Tatsoi - Bradwood Farm
Hungarian Wax Peppers (HOT) - Ina's Product
Rainbow Swiss Chard - Happy Hill Farm
Roma OR Dragon's Tongue Beans - Creekside Greenhouse
Cucumbers - Ina's Produce
Tomatoes - Hill Country Farm
Batavia, Hydro Romaine, OR Oak Leaf Lettuce - Chef's Harvest LLC
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Mozzarella - Miceli's Dairy Products
Basil - Old Souls Farm
Blackberries - Burnham Orchards
Tatsoi - Bradwood Farm
Hungarian Wax Peppers (HOT) - Ina's Product
Rainbow Swiss Chard - Happy Hill Farm
Heirloom Tomatoes - Wayward Seed Farm
Butterhead Lettuce - Chef's Harvest LLC
Spinach - Creekside Greenhouse
Green Beans - Pleasant View Product
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Lettuce
Storage:
Put your lettuce into a nice big bowl, and drape a paper towel or two over the top so moisture doesn't settle on the leaves while your salad sits in the fridge. Cover the whole thing with a really tight seal of beeswax wrap, and store.
Recipe: 38 salads you can actually get behind
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Italian Frying Pepper
Storage:
Place peppers in a container and keep them in the refrigerator.
Recipe: Cast Iron Charred Peppers
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Rainbow Swiss Chard
Storage:
Do not wash Swiss chard before storing as the exposure to water encourages spoilage. Place chard in a plastic storage bag and wrap the bag tightly around the chard, squeezing out as much of the air from the bag as possible. Place in refrigerator where it will keep fresh for up to 5 days.
Recipe: Sauteed Chard with Lemon and Garlic
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Tatsoi
Storage:
You know the drill: wrap the leaves in a damp paper towel, and store them in a container in the refrigerator for 3 to 5 days. Prepare fresh tatsoi by separating the leaves and washing well. Tatsoi is a very versatile green, equally suited to being served raw or lightly cooked.
Recipes: Gingery Sauteed Tatsoi with Tofu Steaks
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Beets
Storage:
Store the leaves in a separate plastic bag and use within two days. The root bulbs should also be bagged and can be stored in the refrigerator crisper drawer seven to 10 days. Cooked or canned beets may be refrigerated up to one week. Fresh cooked beets may also be frozen up to 10 months.
Recipes: Quinoa Beet Burger
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Beans
Storage:
Store fresh beans in the refrigerator crisper in a containers to retain moisture. Stored in this manner, beans will maintain quality for 7- 10 days.
Recipe: Dragon Tongue Beans
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Hungarian Wax Pepper (HOT)
Storage:
Place peppers in a container and keep them in the refrigerator.
Recipe: Hungarian Wax Pepper
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Cucumber
Storage:
Wrap the cucumber in beeswax wrap. Keeping the cucumber wrapped minimizes the amount of moisture on the cucumber, which slows the process of decay. After wrapping, put the cucumber in the refrigerator. This should keep it cold enough to stay fresh for one week to 10 days.
Recipe: Blackberry Cucumber Caprese Skewers
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Spinach
Storage:
Store fresh spinach in a clean container wrapped with paper towels. Place it in the refrigerator in the crisp drawer to save the greens for up to ten days. Containers will protect the greens from being moved around or crushed like they would in bags. Paper towels absorb the moisture, and keep your spinach fresh.
Recipes: Vegan Spinach Artichoke Dip
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Curly Parsley
Storage:
Wrap the herbs loosely in the dampened paper towels and place them in a resealable bag. Seal the bag and refrigerate. This method, which allows the herbs to retain plenty of moisture, will keep your parsley fresh and wilt-free for 3–5 days.
Recipe: Dragon Tongue Beans
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