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Hello Trevor,
This week we're celebrating the nearing end of the summer season that will transition into Winter Season in just 2 weeks. We've put together some easy, warming meal kits that we think you will enjoy!
NEWS THIS WEEK
OPEN TO THE PUBLIC -- Ready to Reheat Meals, Meat Bundles, A la Carte items + a One-Time Weekly Bag. Stock up on easy meal bundles, some of our favorite frozen meat bundles and/or your favorite FFM staples like eggs, pasture raised meats and produce.
Online shop closes at 11:59pm Tues, Oct. 17th (today). Pick-up days are Wed, Oct. 18th - Sat. Oct. 21st. Select your pick-up location during checkout (location details HERE).
Winter Season Registration Open: Starts in just 2 weeks (Nov 1). Details can be found HERE on our website. Eat local year-round & join the Winter Share HERE, or by replying to this email (include share preference - omnivore, vegetarian or carnivore - pick up location and payment option).
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Ready to Reheat Meal Bundles | |
This week, we wanted to try something different. We've been hearing from a lot of customers about being short on time to cook with school back in, fall activities, and more. And we know butternut squash and fall vegetables aren't always a quick meal...
So we spent some time in the kitchen this week working on some fun new products to pilot - easy and ready to reheat meal kits. See below our "menu" this week for easy dinners, as well as some of our classic frozen meat bundles to stock up for the fall.
*Some items have limited availability. Once an item is sold out it no longer appears in the shop.
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CHICKEN CACCIATORE ($42.50)
There is always that one ingredient or one step that keeps a meal from being really easy. In this case, it's the tomato and wine stewing sauce. We took the time this week to have fun in the kitchen and roasted off the tomatoes, peeled and chopped them. Then, cooked them with fresh oyster and shitake mushrooms, Bent Ladder red wine, and mirepoix to make the cooking sauce for you.
Paired with veggies to complete the meal. We were thinking of serving this over a bed of zucchini noodles with a sides of boiled green beans and roasted cauliflower.
Includes:
1 quart Chicken Cacciatore Cooking Sauce (ingredients tomatoes, red wine, mushrooms, green peppers, carrots, onion, garlic)
1 package chicken thighs (approx 1.75#)
2 package chicken drumsticks (approx 1.25# each)
3 zucchini
1 head cauliflower
1# green beans
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CHICKEN POT PIE ($23.50)
Fully assembled and ready to pop in the oven. The chicken breast and thighs are brined and roasted off, and the bones are used to make a rich stock for the sauce. Carrots, onions, and celery are sweated and mixed with blanched green beans for a tasty filling.
The filling is placed in a whole wheat crust (contains flour, butter, lard) with a vented top crust. Reheating instructions included.
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PORK CARNITA TACO KIT ($48)
There is much debate among chefs as to "authentic" carnitas. One thing almost all can agree on is that it is critical that the pork be cooked low and slow in lard - essentially a pork confit. We know few of you have 5 gal buckets of lard at home, so we did the confit step for you.
We started with chunks of boneless pork shoulder and placed it in an overnight cure of salt, aromatic herbs, and spices. A quick rinse in the morning, and a quick fry in lard before the pork was arranged in pans with fresh oranges, herbs, onions, garlic, and a few jalapeno. House rendered pork lard was poured over top, and the pork braised slowly until finished.
To reheat, a few options:
- arrange on sheet tray and pop in the oven under the broiler
- warm in a saute pan, adding a little of the provided cooking liquid
Includes:
- Flour tortilla shells (6 in, 24 ct)
- Feta cheese (6 oz)
- 1 quart pork carnitas meat (cooked & ready to serve)
- 1 pint reheating liquid
- 1 head lettuce
- 1# Fresh tomatoes
- Pickled red onions
- 1 bunch cilantro
- Sour cream (8oz)
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SLOPPY JOE KIT ($25)
This has become a staple in Lauren's house. According to her husband, it's the best ever!
2# ground beef
1 pint Sloppy Joe Sauce
1 pack English Muffins (6 count)
Easy cooking instructions: brown the meat with some onion and garlic. Drain any grease and add the sauce. Toast the English muffins, add sloppy joe and add optional toppings like pickles and cheese.
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MEATLOAF DINNER KIT ($50)
Includes a smoked meatloaf (fully cooked and ready to reheat, approx 3.5 pounds), 2# carrots, 3# sweet potatoes, 1 quart ratatouille.
The smoked meatloaf is a treat. Made with a blend of grassfed beef and pasture raised pork, then mixed with cream eggs, bread crumbs, mirepoix and spices. Baked in the oven to set them up, then transferred into the smokehouse for a hint of hickory smoke and lightly topped with a bbq sauce.
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FROM THE BAKERY: Apple Pie with crumb topping & Apple Cinnamon Bread
APPLE VARIETIES IN THE ONLINE SHOP:
So many customers have been stocking up on apples over the last few weeks. We'd love to know what you're making! More apples are available again this week, including new varieties like Granny Smith and Melrose. Also available this week: Empire, Gala, Honeycrisp, Jonamac and MacIntosh.
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It's the time of year when putting the stock pot on the stovetop on a chilly day heats up the house and smells great. Making your own stock can be just a few quick, easy steps (it can be made a bit more complex by adding a few extra steps, which in the end are worth it). Add the chicken bones to a stock pot of boiling water and add some herbs + veggies as you have them (S&P, thyme, celery, bay leaf, carrots, onion). We've included a link to a video below for some pro-tips from our friend Chef Parker.
Making just one pot will yield several quarts of stock. Once it's done, divvy up the stock into smaller servings -- yogurt containers are great for storing / freezing -- for easy portioning for future use. This time of year I also like to have some extra stock around for just drinking a warm cup of broth. We've included recipes below for some great fall soups that include many of the veggies received recently. Making soup is also a great way to clear out some produce from your fridge and oftentimes one of my go-to ways to make space for the new goodies coming in each week.
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Video Above: Making Stock with Chef Parker
Below: Recipes with homemade chicken stock
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Starting in just 2 weeks is our next season -- The Winter Share. The winter season runs November through May. Just like summer, the bag will be filled with local goods and throughout the winter months we will feature some value added items that are more like prepared meal components from foods that we processed during the summer months and saved for a winter treat so you can still eat local even with the snow covered fields!
To join: login to your account or send us an email that says "I'm in" and include the package you'd like, pick up location and payment option.
**Current Summer Share members, your subscription does not auto renew, so be sure to add it to your account the next time you login or reply to this email to join in!
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One-time shares also available this week for the Small Omnivore, Small Vegetarian, and Large Omnivore. | |
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SMALL OMNIVORE
Spaghetti Squash
Parsnips
Swiss Chard
Cauliflower
Green Peppers
Napa Cabbage
Golden Delicious Apples
Chicken Backs
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SMALL VEGETARIAN
Spaghetti Squash
Parsnips
Swiss Chard
Cauliflower
Green Peppers
Napa Cabbage
Golden Delicious Apples
Eggplant
Broccoli
Candy Onion
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MINI
Spaghetti Squash
Swiss Chard
Cauliflower
Napa Cabbage
Golden Delicious Apples
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LARGE OMNIVORE
Spaghetti Squash
Parsnips
Swiss Chard
Cauliflower
Green Peppers
Napa Cabbage
Golden Delicious Apples
Chicken Backs
Brussels Sprouts
Carrots
Candy Onion
Grape Cider
Chicken Thighs
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LARGE VEGETARIAN
Spaghetti Squash
Parsnips
Swiss Chard
Cauliflower
Green Peppers
Napa Cabbage
Golden Delicious Apples
Eggplant
Broccoli
Candy Onion
Brussels Sprouts
Carrots
Grape Cider
Mushrooms
Celeriac
Beets
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SMALL VEGAN
Spaghetti Squash
Parsnips
Swiss Chard
Cauliflower
Green Peppers
Napa Cabbage
Golden Delicious Apples
Eggplant
Broccoli
Candy Onion
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