Box #39

Box #39

*|MC:SUBJECT|*
Box #39
 

Caprese Box...we are a little late to the party, but let’s call it a “Saying Goodbye To Summer” party.

Tomato, Basil, and Mozzarella...it’s like a holy trinity.  This also gives you the opportunity to drizzle some of that new balsamic oil we picked up from The Olive Scene.



New varieties of apples, squash, and potatoes are starting to show up daily here at the warehouse so you will begin to see the colors and flavours of fall in your weekly boxes.

Also starting to see some of the first brussels coming your way this week...there were not enough for every box but we are going to work them through ALL boxes in the coming weeks and months so you will see them soon if not this week.

Start to think back over the past 25 or so weeks and how things have ebbed and flowed.  

Seasonally we have seen lots of things come and go...Strawberries were a flop this year but Blackberries were a star.  We had more lettuce than we could handle in the spring and then we really had very little for the hot months.  We saw Spinach and Radishes in the spring and we are starting to see them show up again as well in the colder weather.

This is our sweet mother showing us how sustainable agriculture, and therefore sustainable eating, should be going from one season to the next.  There is a reason that everything we eat, harvested days before we eat it, is so tasty.  It’s not just the simple flavors on the tongue...I would argue its thousands of years of connection to our earth that has programmed us to know WHAT we should be eating, and WHEN we should be eating it.  It’s how we survived and thrived as a species.  



 

Everyone wondering what WINTER looks like for the YB?  We run ALL YEAR!!  Do not despair, we have planned for having enough food for everyone during even the coldest months.  We are buying storage crops (cabbage, potatoes, sweet potatoes, squash, onions, garlic, etc), and we have growers that will grow all year round for us in green houses (salad, cooking, and asian greens etc.).  The only weeks we take off are the week of Thanksgiving and Christmas because we know that our growers and producers need to make money all year….ESPECIALLY DURING THE WINTER MONTHS...let’s keep building our food system with them EVERY DAY!
 
For those of you that weren’t with us last January, Tony Tanner (owner of The Butcher & Grocer, and Clever) and I did a fun experiment.  We called it the 1803 eating challenge, based on the fact that Ohio was founded in 1803.  For one month, we ate and drank nothing that wasn’t 100% grown in Ohio.  So no salt, pepper, sugar, which also meant no bacon, sausage or anything else that had those ingredients in them.  Also, no coffee!!  

Our thought was, can we put our money where our mouth is in what would traditionally be considered the hardest agricultural time of the year here in Ohio?  In the dead of winter, neither one of us went hungry, although he did lose like 30 pounds.  

I say all that to say, we are gearing up for that again...and in my house, we are putting away (canning/freezing) sauces, pickles, green beans, corn, etc. in preparation for that challenge.  

Anyone that wants to join us for a day, a week, the whole month, or even just a meal...start to prepare yourselves with what the earth is giving us.  ALL OHIO, ALL JANUARY!!
  
Arugula
Chef's Harvest LLC

Basil
Old Souls Farm

Beets
Veggies and Eggs by Dan

Broccoli
Hardin Creek Farm (Reuben)

Brussels Sprouts
Happy HIll Farm

Cherry Medley Tomatoes
Busy Bee Organics

Cilantro
Chefs Harvest LLC

Colored Bell Peppers
Richland Gro-op

Curly Kale
Happy Hill Farm

Curly Parsley
Creekside Greenhouse & Produce

Dill
Creekside Greenhouse & Produce

Dragon's Tongue Beans
Clarina Organics

Ginger Gold Apples
Glen Hill Orchard

Green Bell Peppers
Happy Hill Farm

Green Leaf Lettuce
Hardin Creek Farm (Reuben)

Green Zucchini 
Happy Hill Farm

Inferno Peppers
Clarina Organics
Italian Heirloom Eggplant
Creekside Greenhouse & Produce

Italian Frying Peppers
Great River Organics

Lacinato Kale
Happy Hill Farm

Lemon Balm
Creekside Greenhouse & Produce

Microgreens
Swainway Urban Farm

Mozzarella
Miceli's Dairy Products

Mung Beans
Sunsprouts

Radishes
Creekside Greenhouse & Produce

Red Kale
Happy Hill Farm

Red Tatsoi
Bradwood Farm

Romano Beans
Creekside Greenhouse & Produce

Scallions 
Richland Gro-op

Shiitake Mushrooms
Hill Country Farm

Slicing Tomatoes
Happy Hill Farm

Spaghetti Squash
Pleasant View Organic Produce

Tongues of Fire Shelling Beans
Clarina Organics

Wild Mix Mushrooms
Broadcap

 
Disclaimer: Different size boxes allow for different items, either by type or by quantity. 

The items in each box vary and no box will include the entire list above. Fulls will have the greatest variety, and bases will have more variety than the minis. 

Arugula

Storage:   Arugula should be refrigerated and kept dry. Storing the arugula in a resealable container paper towel can help the greens stay dry.

Recipe: Arugula Apple Salad

Basil

Storage:  Snip off the bottom of the stems and ensure the leaves are dry. Fill a jar or a water glass partially with water and place the stem ends of the herbs into the water in the jar. Store on your countertop.

Recipe: Ultimate Caprese Salad
Simple Vegan Caprese Salad
Ginger Beef Stir Fry
Deconstructed Eggplant Parmesan
Million Dollar Spaghetti Squash







Beets

Storage: Store in your crisper drawer. If there are beet leaves, store the leaves separately and consume within 3 days.

Recipe: Roasted Beet Salad






Broccoli

Storage: Consume fresh broccoli as soon as you can as it will not keep long. To store, mist the unwashed heads, wrap loosely in damp paper towels, and refrigerate. Use within 2 to 3 days. Do not store broccoli in a sealed container.

Recipe: Shrimp and Broccoli

Brussels Sprouts

Storage: Store fresh, unwashed, and untrimmed Brussels sprouts in a plastic bag in the crisper drawer of the refrigerator. Remove any yellowed or wilted leaves first.

Recipe: Roasted Brussels Sprouts

Cherry Tomato Medley

Storage:  Perfectly ripe tomatoes should be kept at room temperature on the counter away from sunlight.

Recipe: Ultimate Caprese Salad
Million Dollar Spaghetti Squash (step it up and make your own sauce!)

Cilantro

Storage:  Snip off the bottom of the stems and ensure the leaves are dry. Fill a jar or a water glass partially with water and place the stem ends of the herbs into the water in the jar. Loosely cover and store in the fridge

Recipe: Cilantro Lime Rice
Chicken Fajita Stuffed Peppers

Colored Bell Peppers

Storage:   Refrigerate peppers, unwashed, in the vegetable drawer. Orange, Red and Yellow peppers will last four to five days; Green, about a week.

Recipe: Chicken Fajita Stuffed Peppers






Curly Kale

Storage:   For a bunch of whole leaves, it's all about avoiding excess moisture. Wrap the bunch of kale in a layer of paper towels, and store in a container in the refrigerator crisper drawer. The kale should be in great shape for 3-5 days.

Recipe: Roasted Beet Salad






Curly Parsley

Storage:  Snip off the bottom of the stems and ensure the leaves are dry. Fill a jar or a water glass partially with water and place the stem ends of the herbs into the water in the jar. Loosely cover and store in the fridge

Recipe: Shrimp and Broccoli
Zucchini Sticks
Butter Lettuce and Romano Bean Salad with Fig Vinaigrette
Million Dollar Spaghetti Squash

Dill

Storage:  Snip off the bottom of the stems and place in a partially filled water jar. Loosely cover and store in the fridge

Recipe: Tofu and Lemon Dill Cream Sauce



Dragon's Tongue Beans

Storage:   Store unwashed fresh beans in a reusable container in the refrigerator crisper. 

Recipe: Dragon Tongue Beans with Pancetta and Farro








Ginger Gold Apples

Storage: Store on your countertop in your crisper drawer.

Recipe: Arugula Apple Salad





Green Bell Peppers

Storage:   Refrigerate peppers, unwashed, in the vegetable drawer. Orange, Red and Yellow peppers will last four to five days; Green, about a week.

Recipe: Chicken Fajita Stuffed Peppers

Green Leaf Lettuce

Storage:   Keep attached to the main bulb until ready to eat.

Recipe: Simple Green Salad
Butter Lettuce and Romano Bean Salad with Fig Vinaigrette






Green Zucchini

Storage:   Store zucchini unwashed in a container in the crisper for up to one week. To freeze zucchini for later use, wash and cut into 1-inch chunks before freezing in a zipper-topped freezer bag.

Recipe: Zucchini Sticks

Inferno Peppers (green/yellow/red) HOT

Storage:   Refrigerate peppers, unwashed, in the vegetable drawer. Deseed and pre-boil to take away some of the spicinesses.

Recipe: Hot Pepper Relish



Italian Heirloom Eggplant

Storage:  Store whole fresh eggplant at room temperature. Keep it away from melons, bananas, and other ethylene producers. Once ripe, refrigerate in the crisper drawer.

Recipe: Deconstructed Eggplant Parmesan

Italian Frying Peppers

Storage:   Refrigerate peppers, unwashed, in the vegetable drawer. 

Recipe: Pepper Steak Stir Fry






Lacinato Kale

Storage:   For a bunch of whole leaves, it's all about avoiding excess moisture. Wrap the bunch of kale in a layer of paper towels, and store in a container in the refrigerator crisper drawer. The kale should be in great shape for 3-5 days.

Recipe: Roasted Beet Salad

Lemon Balm

Storage:  Snip off the bottom of the stems and place in a partially filled water jar. Loosely cover and store in the fridge

Recipe: Creative Lemon Balm Tips







Microgreens

Storage: Store in the plastic clam shell in the fridge.

Recipe: Add to warm meals such as rice dishes, stir-fries, omelets, soups or freshly made burger patties. Other interesting uses for sprouts include blending them into smoothies and pancake batters or grinding them into a paste to spread on bread, crackers, or vegetables.


Recipe: Seasonal Eating

Mozzarella

Storage:   Store in your refrigerator

Recipe: Ultimate Caprese Salad
Roasted Beet Salad
Deconstructed Eggplant Parmesan
Million Dollar Spaghetti Squash


Mung Bean

Storage: Store in the plastic clam shell in the fridge.


Recipe: Stir-Fried Bean Sprouts

Radishes

Storage:  Remove the greens and use them within 1-2 days. Place the radishes in a container so they stay crisp.

Recipe: Radish Butter






Red Kale

Storage:   For a bunch of whole leaves, it's all about avoiding excess moisture. Wrap the bunch of kale in a layer of paper towels, and store in a container in the refrigerator crisper drawer. The kale should be in great shape for 3-5 days.

Recipe: Roasted Beet Salad


Red Tatsoi

Storage:   Wrap in paper towels and store in a container. Use within 3 days.

Recipe: Ginger Beef Stir Fry with Tatsoi and Jasmine Rice

Romano Beans

Storage:   Store unwashed fresh beans in a reusable container in the refrigerator crisper. 

Recipe: Butter Lettuce and Romano Bean Salad with Fig Vinaigrette








Scallions

Storage:   Store in a glass of water in the fridge. (Change the water every few days)

Recipe: Ginger Beef Stir Fry
Stir-Fried Bean Sprouts
Sticky Sesame Shiitake Mushrooms




Shiitake Mushrooms

Storage:   Store in the clamshell or paper bag in your refrigerator.

Recipe: Sticky Sesame Shiitake Mushrooms






Slicing Tomatoes

Storage:   Perfectly ripe tomatoes should be kept at room temperature on the counter away from sunlight.

Recipe: Ultimate Caprese Salad
Vegan Caprese Salad



Spaghetti Squash

Storage:  Store in your pantry.

Recipe: Million Dollar Spaghetti Squash

Tongues of Fie Shell Beans

Storage:   Store unwashed fresh beans in a reusable container in the refrigerator crisper, shell prior to cooking.

Recipe: Dragon Tongue Beans Pancetta Mushroom


Wild Mix Mushrooms

Storage:   Store in the clamshell or paper bag in your refrigerator.

Recipe: Wild Mushroom Soup

Common Q's
Home Delivery Folks: Please check your account for your delivery day (MY ACCOUNT >> UPCOMING DELIVERIES). Deliveries are mid-morning until late evening.

Pick up Folks: If you have questions about your pick up location or what to do if you missed pick up PLEASE check out that info under MY ACCOUNT after logging in. You can view all info related to your goodies whereabouts from that tab.
Instagram
Facebook
YouTube
Twitter
Website
Email
Pinterest






This email was sent to *|EMAIL|*
why did I get this?    unsubscribe from this list    update subscription preferences
*|LIST:ADDRESSLINE|*

Box #40

Box #40

Box #38

Box #38