Check out this week's harvest, great recipe ideas, and a few updates from 4P Foods.

4P Foods Weekly Harvest

What to expect in your bag...



With only one more week until CSA Day 2017  on February 24th, we want to spread the 4PFoods love far and wide. Do you know a friend who's been eyeing your veggies? Someone who said they want to cook more this year? This is the perfect time to turn them into a 4PFoodie! Your friend will get $10 off their new share when they enter the promo code "HAPPYCSADAY" - and so will you.  Interested in trying out the protein or dairy share? (bacon! cheese!) Add a new share until Feb 24th and get $1o off. Email with the referrals, and she'll make sure you get your discount.

We want to hear from YOU why you love 4PFoods. Be sure to follow us on FacebookInstagram and Twitter, and then share your reason for why you love your produce, protein or dairy share. This could either be a picture of something you made, simply a statement, or a story about a great meal you shared. Here's how it works:
1. Follow 4PFoods on FacebookInstagram and Twitter
2. Share why you love 4PFoods using #whyilove4p and tagging us in the post. Make sure your post is public so we can view it. Get creative with it! Whether it's a selfie, video, or just a statement or a story, we love to hear how 4pFoods fits into your life. 
3. Post it to social media before February 24th. We will judge the entries and pick our winner on CSA Day, February 24th.  The winner wins a free produce bag for themselves and a friend!
Good Luck!

We're so excited to be celebrating Earth day and our 3rd anniversary this year. We'll be throwing an Earth day happy hour at our office at Impact Hub in Chinatown, DC from 5:30-8 pm on April 20th. There will be delicious food from our farmers, booze, great conversation and fun! Get your tickets here

I came to 4Pfoods as a freshly minted sophomore, after hearing Tom, the founder of 4PFoods speak at an event I helped organize. Tom opened my eyes to how food is so much more than just sustenance. Food is politics, race, class, gender, and culture and affects everything from the environment to public health and public policy. I always knew that I loved food - everything from shopping for it to cooking and eating it. But Tom showed me that you can also use food to make a difference.

After a crash course in how the American food system works and my reading of The Omnivore's Dilemma, I started to grasp just how big the problem was. With the craziness of being a startup and juggling many hats, working at 4pFoods was a wild and exciting ride. Part of the motivation of what we do is that behind every one our actions, we have the people, planet and our purpose in mind: to build a better food system. I could not have dreamed of a better internship opportunity that would have opened my eyes to what has now become my biggest passion: the intersection of food, culture and sustainability. 

Thank you to all of you, our members who I interacted with on social media and whose kitchens I was allowed to peek inside in and see all the delicious meals you created, and thanks for being a member and keeping us going and growing. 
My biggest thank you goes out to the whole 4pFoods team: thank you for continuing to inspire me and helping me learn and grow, and making the job simply so much fun. 
Watch out on the 4PFoods Instagram as I'll be sharing some of my eating adventures as I go abroad to Thailand and Japan for the next 5 months. 

Stay up-beet and egg-cellent, and don't forget to always eat your vegetables :)
-Annabel (4PFoods Superstar Intern) 

Want to customize your bag?  Add more goat meat to your protein share? Extra carrots in your produce share? Annabel put together this handy dandy guide on how to use the system and create the bag of your dreams. Check it out here!
Login into your 4PFoods acount here to edit your bag.

Thanks for all your support.
-Tom & the 4P Foods Team

You can expect some or all (weather pending) of the following this week:

Produce Share 
  • Bananas (Certified Organic, Fair Trade) - Beyond The Peel, CEPIBO, Peru
  • Collard Greens (Certified Organic) - Lady Moon Farms, Bainbridge, GA
  • Dried Cowpeas - also known as Black Eyed Peas (Certified Organic) - Carolina Plantation, Darlington, SC
  • Gold Turnips - Second Spring Farm, Purcellville, VA
  • GoldRush Apples - Kauffman's Fruit Farm, Bird In Hand, PA
  • Green Bell Peppers (Certified Organic) - Lady Moon Farms, Bainbridge, GA
  • Red Tomatoes (Certified Organic) - Lady Moon Farms, Punta Gorda, FL
  • Red & Green Fusion Romaine Lettuce (Certified Organic) - Healthy Harvest, Parkesburg, PA
  • Sweet Onions (Certified Organic) - Stillwater Farm, Orangeville, PA
Featured Swap
  • Butternut Squash - Hartland Natural Farm, Madison, VA
  • Jalapeño Peppers (Certified Organic) - Lady Moon Farms, Bainbridge, GA
  • Parsnips (Certified Organic) - Lucky Ridge Farm, Brogue, PA
  • Pink Lady Apples - Crown Orchard, Charlottesville, VA

Protein Share
  • Chicken Drumsticks (Certified Organic) - Lancaster Family Farms, Leola, PA
  • Grass-fed Beef Burger Patties - Heritage Hollow, Sperryville, VA or Whiffletree Farm, Warrenton, VA
  • Forested Pork Seasoning Meat/Bacon Ends - Saddle Ridge Farm, Culpeper, VA
  • Grass-fed Wagyu Flat Iron Chuck Steaks - Whiffletree Farm, Warrenton, VA
  • Pastured Pork Shoulder (Boston Butt) - Clark's Old Peachtree Farm, Sperryville, VA or Sunrise Farms, Stuarts Draft, VA

+Eggs (Half Dozen or Dozen available with Protein or Dairy Share Only) from Whiffletree Farm.

Dairy Share
  • Half Gallon Whole Milk - Trickling Springs Creamery, Chambersburg, PA
    • 2% & Nonfat Options Available
  • Herbed Fromage Frais - Caromont Farm, Esmont, VA
  • Raw Colby Cheese - Trickling Springs Creamery, Chambersburg, PA
  • Organic, Raw Meadow Jack - Trickling Springs Creamery, Chambersburg, PA
  • Organic Sour Cream - Natural By Nature, Newark, DE
  • Whole Milk Greek Yogurt - Maple Hill Creamery, Stuyvesant, NY
    • Plain, Whole Milk Option Available
  • Reduced Fat, Dark Chocolate Milk - Trickling Springs Creamery, Chambersburg, PA
    • Made with genuine Belgian Chocolate & Fair Trade Cocoa
 +Eggs (Half Dozen or Dozen available with Protein or Dairy Share Only) from Whiffletree Farm


For instructions on proper storage of your weekly items please see our Storage Tips Blog Post. This post will be regularly updated with new items that come in your bag. You can search items by alphabetic order.

Don't forget to keep the plastic "Green Bags" that come in your share each week. They are specially made to keep your produce fresh for as long as possible. They can be rinsed and reused so be sure that you don't accidentally throw them in the trash. If your kitchen drawers get too crowded, just throw them back in your 4P Foods tote bag and we will take care of recycling them for you.



 Garlic Ginger Collard Greens + Eggs & Feta

Bell Pepper Egg-in-a-hole

Apple Pie Pancakes with Vanilla Maple Syrup

Soups, Salads, and Apps: 

Cowpea and Collard Green Soup

Baked & Spicy Oregano Turnip Fries

Cinnamon Apple Turnip Soup


Roasted Turnips with Parmesan

New Years Black Eyed Peas and Greens

Super Powered Tomato + Basil Collard Wraps

Turnip and Apple Casserole

Skillet Chicken in Caper and Bell Pepper Tomato Sauce

Black Eyed Pea Curry With Collards & Potatoes

Festive Good Luck Cornbread Skillet with Black Eyed Peas and Collards

Quinoa Stuffed Bell Peppers


Double Chocolate Banana Bread (Annabel’s favorite!)

             Be sure to check out our PINTEREST PAGE for all of these recipes and more…whenever you want them! Don't have Pinterest? Email us and we'll give you access to our guest account.

*Most of the information on the history and proper storage of your vegetables comes from The Produce Bible by Leanne Kitchen


Feel like your chard wilts in a day? Apples getting soft? Check out our handy storage guide to keep your fruits and veggies crisp and delicious. Here are some recommendations for this week's produce:

  • Collard Greens should be refrigerated in a “Green Bag” for up to 5 days. Do not wash your collards before storing them. This will cause them to go bad quicker. When ready to prepare, submerge collards in a bowl of water for about 10 minutes and allow all of the dirt to fall to the bottom of the bowl. Remove leaves from bowl and run cool water over them to remove any remaining dirt.

    Green peppers (2-3 weeks) will typically stay fresh longer than red, yellow, purple, or orange (1-2 weeks). Avoid cutting until ready to be used, once cut, the peppers are very susceptible to spoilage.

    Apples slowly continue ripening after picking, so they are best stored in your “Green Bag” for up to a week in the crisper in your refrigerator. Be sure you don’t store apples freely in the crisper with other items. The gases released by the apples will cause your other items to go bad sooner.

    Turnips do not suit well with long storage. The longer they are kept, the more bitter than become, so try to use them within a few days. The greens are edible so if they come with greens, you can cut them and store them in a separate container, store them as you would other greens. The roots should be kept in a plastic “Green Bag” in the refrigerator and left unwashed until ready to use.

    Tomatoes should be stored at a cool room temperature. Do not make the mistake of storing them in the refrigerator— that completely diminishes the flavor! If possible, eat tomatoes within a few days of receiving. They will taste much fresher and won’t get the chance to spoil!

    Store onions in a cool, dry and well-ventilated place; light can cause bitterness so keep them somewhere dark. They readily absorb moisture so avoid leaving them anywhere damp (in a cupboard under a sink, for example) and also, don’t store them near potatoes as these give off moisture and gas and will make onions spoil more rapidly.

    Romaine lettuce should be washed thoroughly before using. However, do not soak the leaves, instead run cool water over them to remove any dirt. Store your romaine lettuce in a “Green Bag” in the refrigerator for up to 2 days. Sometimes it will last longer but plan to use your romaine within the first few days of receiving your bag. 

A Note from 4P Foods:

Don't forget!!  Cutoff times to skip a bag: Sunday at midnight for Wednesday deliveries, Monday at midnight for Thursday deliveries, and Tuesday at midnight for Friday deliveries.  If you have scheduled upcoming skips and change your membership at all, you will need to reschedule those since it is a new subscription that gets created.  Email or call if you need help.

If you have a produce share AND a protein/dairy share and need to skip a given week, be sure to skip ALL of them when logged into your account page.  Otherwise, the system is designed so you can skip one or the other in a given week.
If you ever get a bruised apple or "sad" greens or anything along those lines - TELL US! It happens in the world of produce, and we need that kind of feedback to tell our farmers if something is wrong, and get you a discount/credit if needed.  That's what we're here for!
Wanting to learn a little more about the best ways to prepare your Grassfed meat each week? Jesse from Wiffletree Farm suggests these two cookbooks for those learning their way around: The Grassfed Gourmet and Long Way on a Little: An Earth Lover's Companion for Enjoying Meat, Pinching Pennies and Living Deliciously.
Peas and love,

The 4P Foods Team
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