Box #15

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Box #15   Thank you for joining us for this installment of Yellowbird Foodshed News and Notes… Let me just take a second to give a solid “THANK YOU” from all of our growers and producers.  I have talked to MANY of the men and women that are a part of our LOCAL food network, and everyone is anxious (as we all are) about what the future holds.  I have no more answers than anyone else, but what I do assure them is that we have a customer base that is BACKING THEM 100% OF THE WAY.   Y’all, we built this company 8 years ago on the idea that the “foodshed” (see definition below) was perhaps the most important thing in our lives that we have disregarded over the last 50 years.  Following WWII, 40% of our food was coming from our own backyards. FORTY PERCENT!!! THAT IS NOT A TYPO.   There is a lot of SECURITY, RESILIENCE, and HEALTH in a statistic like that.  However, we live in a different time that requires a different paradigm. Soooo, we have spent the last 8 years creating a NEW FOODSHED!!  The best part is when the lightbulb goes off in each of your heads and you realize, sometimes for the first time, that YOU ARE THE FOODSHED.   Your Dollar, Your Vote!!  3 times a day right now you are saying YES to  -Local economies -Clean food -Transparency in knowing where your food is coming from and what is done or NOT being done to it -Re-generating Mother Earth -Your OWN BODY!!...hello immunity boosters  Again, I am not the Yellowbird, YOU ARE THE YELLOWBIRD!!  WE ARE THE YELLOWBIRD!! WE ARE THE FOODSHED!! All that being said, let me just shoot you a list of all the folks that you supported this week by buying their food, instead of food from a store or a subscription box that has no idea where their food is coming from….Joseph at Swainway Urban Farm in Clintonville, Sam at 80 Acres Farm in Cincinnati, Adam at Wayward Seed, Matt from Chef’s Harvest in Charm, OH, Libby from Glen Hill Orchard in Mount Vernon, Doug and Katie at Bradwood Farm, Monroe from Stutzman Farm, and Trevor and Allyson from Wholesome Valley Farm to name just a few…. These are OUR PEOPLE, THESE ARE OUR FOODSHED Passionately Passionate,  Benji A foodshed is the geographic region that produces the food for a particular population. The term is used to describe a region of food flows, from the area where it is produced, to the place where it is consumed, including: the land it grows on, the route it travels, the markets it passes through, and the tables it ends up on. "Foodshed" is described as a "socio-geographic space: human activity embedded in the natural integument of a particular place."[1]  https://en.wikipedia.org/wiki/Foodshed   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. Gold Rush Apples Glen Hill Orchard Lettuce Mix 80 Acres Carrots Wayward Seed Farm Yellow Storage Onions Wayward Seed Farm Microgreens Swainway Urban Farm Bok Choy Bradwood Farm Artisanal Cherry Tomatoes 80 Acres Corn Grits Stutzman Organics Gold Rush Apples Glen Hill Orchard Artisan Hydro Lettuce Chef's Harvest LLC Carrots Wayward Seed Farm Spinach Wayward Seed Farm Yellow Storage Onions Wayward Seed Farm Microgreen Mix 80 Acres Artisanal Cherry Tomatoes 80 Acres Applesauce  Wholesome Valley Spice Mix Spice Spice Baby Gold Rush Apples Glen Hill Orchard Lettuce Mix 80 Acres Carrots Wayward Seed Farm Spinach Wayward Seed Farm Yellow Storage Onions Wayward Seed Farm Microgreens Swainway Urban Farm Bok Choy Bradwood Farm Celery Root Great River Organics Microgreens or Mushrooms Swainway Urban Farm Misc. Greens Bradwood Farm Spice Mix Spice Spice Baby Artisanal Cherry Tomatoes 80 Acres Apples Storage: If you don't have a lot of apples, the refrigerator is a good option. Place them in the crisper drawer in an opened container with holes in it or cover the apples with a damp paper towel.   Lettuce Mix Storage:   Wrap the lettuce in a dry paper towel and place it in a storage container. You can reuse the container it came in, as long as you wash it first. To maintain the proper temperature and moisture level, store your lettuce in the crisper drawer in your fridge. Recipe: Stir Fried Lettuce Carrots Storage: Carrots can be stored for up to a month by cutting off the greens and placing the carrots in a sealed container covered in water in the fridge. Change the water ever 4-5 days. Recipe: Spicy Harissa Roasted Carrot Dip 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.  Recipe: Spice up your Spinach Microgreens Storage:   Keep microgreens between damp paper towels, and make sure they are cold and covered in a container. Wrapped this way, they'll last in the fridge for about a week. Keep greens covered right up until they hit the plate—this will ensure that they don't wilt or dry out during service. Top your favorite wraps, soups, salads, pizzas, and more with these nutritional macro flavor micro greens! Mushrooms Storage:   Place whole, unwashed mushrooms in a brown paper bag and fold the top of the bag over. Then stick the bag in the main compartment of your refrigerator. Recipes: Vegan Mushroom Stew Applesauce **Refrigerate after opening   Corn Grits **Follow package directions   Bok Choy Storage:   Store bok choy in a container/beeswax wrap in the crisper section of your refrigerator for up to a week. Wash immediately before using. Recipe: Thai Curry Vegetable Soup Bok Choy Stir Fry Celery Root Storage:   Trim any greenery and root ends from the celery root and store the unwashed roots in an open container in the vegetable crisper of the refrigerator for 3 to 5 days. Scrub the celery root with a stiff bristle brush under cold running water. Recipe: Celery Root Mash Celeriac Steaks Cherry Tomatoes Storage:   Keep cherry tomatoes at room temperature for the best flavor. You can keep them in a bowl on the counter for super easy, healthful snacking. At room temperature, they will keep for up to three days. Recipe: Sheet Pan Pasta Spice Mix Storage:  Store in your pantry. Recipe: Sheet Pan Pasta Misc. Greens Storage:  Place the wrapped greens in a glass food storage container in a cooler part of your fridge, like a crisper or towards the back. This is your best bet for not only preserving your greens but keeping them the freshest.  How to use up your greens:  Hearty Tortellini Soup Herby Lentil-and-Sausage Soup Greens and White Beans with Poached Eggs Yellow Onion Storage:  Whole onions are best stored in a cool, dry, dark and well-ventilated room. Ideal places include the pantry, cellar, basement or garage. Peeled onions can be stored in the fridge for 10–14 days, while sliced or cut onions can be refrigerated for 7–10 days. Recipe: Sheet Pan Pasta

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