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Hi there!
It's Week 4, everybody! Brats, broccoli, cabbage, onions & cherries...
We've had some high heat, a ton of rain, and now some more mellow weather so far this June. All that has led up to a quick burst of growth for our produce. You'll see lots of firsts for the season in your bag this week, including some radishes, snap peas, cherries and a head of green cabbage.
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Trevor is crazy for cabbage. We literally used to have a class each year called "Cabbage Mania" celebrating this amazing, flavorful and versatile vegetable. We no longer have that class, but in case you're not a convert yet, here is a link to the 2015 Cabbage Mania Recipe Packet.
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We have a heavy, veggie-filled bag for you all this week: a head of green cabbage, kale, zucchini, broccoli, radishes, lettuce, a pint of snap peas, and some of the season's first cherries. As always, the proof is in the harvest-- we will need to see how the peas and cherries come out to see if they're ready this week (fingers crossed) or next.
The Omnivores will get some of our Green Onion Brats (
click here for our Sausage Guide to learn about cooking fresh sausages), and the Vegetarians will get some cucumbers, bunching onions & cauliflower. The Large subscribers will get a big upgrade- beets, cucumbers, spinach, bunching onions, and chicken patties (Large Vegetarians will get some strawberries and Hull's Trace Cheddar cheese.)
For those of you new to the program, here is a tip: take the time to "process" your bag as soon as you get home. Clean, chop, blanch and sort your food so that last minute meals come together quickly.
If the food is prepped in your fridge, you're much more likely to use it!
- As soon as you get home, take everything out of the bag and check it out and make sure you know what everything is. You won't cook it if you can't identify it! (Pssst- every Weds, we post on Facebook and Instagram a picture of everything in the bag in case you're in a jam.)
- Give green things a rinse and a dry, store in the fridge (leafy things in a plastic bag with a cloth or paper towel to absorb moisture.)
- Chop off bulbs from greens (carrots, beets, radishes, onions, etc.) and store them separately. The bulbs will keep pulling moisture from the greens and zap their quality after harvest.
- Meat can be re-frozen with no reduction in quality as long as the vacuum seal is still intact (i.e. the plastic hugging the sausages.) But if it's frozen, you're not going to be able to cook it quickly (unless you're a pressure-cooker convert.)
- Extend the life of your berries and fruits with a quick vinegar water soak (1 part vinegar to 4 or 5 parts water) for just a few minutes, rinse gently and store in fridge.
A special tip for your cauliflower and broccoli: chop the florets away from the crown. Wash and spin the florets dry and store in a container in the fridge.
The broccoli stalk needs to be pared (using a thin, sharp knife, peel away the thick darker green skin), but it's delicious and totally edible. The leaves on both are hardy, like a varietal of kale, and serve well sautéed or braised.
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Please bring your bags back each week!
Every week we give you a tote bag -- green, brown, orange or khaki-- filled with this week's share. When you get home and take everything out, give your bag a quick rinse inside and out and let it dry. The following week, please bring back your clean and empty bag to the stop and we will give you a new one, filled with this week's share.
Basically we have enough bags for two for each of you: one you have with you and one you have waiting for you.
At the end of the season, you can hold onto your bag and use it all Winter, and bring it back Week 1 of the Summer Share 2018.
Tell your friends and neighbors-- you can join anytime and we will pro-rate your share for the remaining weeks.
We will keep taking members at any point throughout the Summer as long as there is still room in the program. Sometimes, we'll even have people join up for just the last few weeks!
Tell your friends and neighbors who are late to the party that it's not too late-- just give us a call or forward them this email and we'll be happy to help them sign up for a pro-rated share.
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Join Trevor & Adam for a master class on grilling!
On Tuesday July 11th, Trevor & Adam (Ohio City Provisions) will be firing up the grills on the patio at Banter (7320 Detroit Ave.) This is a great class for those of you totally new to grilling, or seasoned flippers who want to learn some pro tips. Grab a friend, grab a beer in the shop and head out to learn about cooking with fire!
$30 per person includes instruction, recipe packet & food. Limited to 35 people.
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CHEESES
Cheese is the perfect companion to many of the items in this week's bag: melted in broccoli-grilled cheese sandwiches, grated or crumbled on a chopped salad with pickled radishes, or served alongside zucchini spears as an appetizer.
We have a ton of delicious, locally-made cheeses for sale online, so pick up some to complete your meal planning or just for a snack!
- Cheddar (Smoked, Sharp, Aged, Colby & Marble)
- Havarti (Dill, Pepper & Plain)
- Back Pepper Feta
- Sweet Fire Goat Chèvre (Raspberry Jalapeño)
- Brie style Camembert
- Smoked Gouda
- A variety of cheese curds
- Siberian Night Beer Cheese
$6-$8 per piece
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BAG CONTENTS: WEEK 4
Just like the weather, bag contents subject to change!
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Small Omnivore
Green Onion Brats
Green Cabbage
Kale
Zucchini
Broccoli
Radishes
Lettuce
Snap Peas - 1 pt
Cherries - 1 pt
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Large Omnivore
Green Onion Brats
Green Cabbage
Kale
Zucchini
Broccoli
Radishes
Lettuce
Snap Peas - 1 pt
Cherries - 1 pt
Bunching Onions
Cucumbers
Beets
Spinach
Chicken Patties
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Small Vegetarian
Cauliflower
Green Cabbage
Kale
Zucchini
Broccoli
Radishes
Lettuce
Snap Peas - 1 pt
Cherries - 1 pt
Bunching Onions
Cucumbers
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Vegan
Cauliflower
Green Cabbage
Kale
Zucchini
Broccoli
Radishes
Lettuce
Snap Peas - 1 pt
Cherries - 1 pt
Bunching Onions
Cucumbers
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Large Vegetarian
Cauliflower
Green Cabbage
Kale
Zucchini
Broccoli
Radishes
Lettuce
Snap Peas - 1 pt
Cherries - 1 pt
Bunching Onions
Cucumbers
Beets
Spinach
Strawberries - 1 qt
Hull's Trace Cheddar
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Bag contents in recipe: Green Cabbage, Cauliflower, Zucchini, Onions, Hull's Trace Cheese
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Bag contents in recipe: Cucumbers, Radishes
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Bag contents in recipe: Cherries
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Bag contents in recipe: Broccoli, Hull's Trace Cheese
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Bag contents in recipe: Green Onion Brats, Kale or Spinach
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Bag contents in recipe: Green Cabbage
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Winner of Cleveland Scene's Best Butcher Shop 2017! The area's first and only all-local butcher and grocer.
Our grocery is stocked with all-local goods: seasonal produce, dried-goods, eggs, dairy & much more.
Our whole animal butcher shop features all freshly cut, pasture-raised meats & cut-to-order sausages: pastured beef, heritage & heirloom varietals of pork, free range chicken & more.
Open 7 days a week, 10am-7pm. 3208 Lorain Avenue, Cleveland OH
Learn More
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200+ acre farm known for sustainable, organic produce and pasture-raised livestock in Wilmot, OH. With a commercial kitchen, bakery & cannery on site, the 19th century barn is a perfect spot for weddings and special events.
Learn More
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A Farm Buying Club based in Cleveland, Ohio. Serving our 3k members all year round with the best food grown within 75 miles: pasture-raised meats, grass-fed dairy, farm eggs and seasonal produce.
Omnivore, Vegetarian & Vegan Shares available. Payment Plan options. 20+ pick up locations all over town. Starts at just $27 per week.
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