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...

Blue Ridge Dairy Co. was started in June of 1999 on a 10 acre farm in Lovettsville, VA by Paul Stephan. During a visit to Italy in early 1998, Paul realized that his favorite cheese, fresh mozzarella, was not being made in the U.S. to anywhere near the quality as it was in Italy. Upon his return, he and wife Alison promptly purchased the 10 acre farm in Lovettsville with no farming experience whatsoever! Now they run a full fledged cheese operation making handcrafted fresh and applewood smoked mozzarella, burrata, fresh ricotta, aged feta, cultured butter and yogurt using only Jersey breed cow's milk from a family farm in Central Maryland. The mozzarella in your dairy share was made fresh on Friday just for us, so this is the perfect week to give it a try!

This week in your bag you'll find celeriac, one of our favorite root vegetables. Celeriac is a pale-yellow, dense, knobby (some say even ugly) root; it's roughly the size and shape of a grapefruit. Like most root vegetables, celeriac is excellent in stews and soups, and makes a perfect a gratin — with or without the addition of potato. It also makes an amazingly silky purée. Left raw, it can be grated into salads, as is the case in its most well-known dish, céléri remoulade. You can use the stalks and leaves attached to flavor soups and stews, and the tender leaves go great in salad. 

To peel, simply lop off the top and bottom so that it sits flat on your cutting board and work your knife down the sides to remove the knobs and roots. Occasionally you may have to take out a few rougher spots with a sturdy peeler. Use the flesh right away or put it in acidulated water to prevent discoloration.

Get ready to start the fiesta! This salsa is full of unbelievable flavors, with chunks of onion & peppers, a hint of jalapeños for that little zip of flavor. A mild tasting salsa that is great to serve on tacos for Taco Tuesdays, or simply served with sour cream & cheddar cheese for great nachos. Two Acre Farm makes small-batch artisan products that highlight all-natural ingredients, and feature in-season local produce. They are Certified Naturally Grown, meaning no synthetics, fertilizers, pesticides, herbicides, fungicides, or GMO seeds. 
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 
  • Broccoli Crowns - New Market Plantation, Milford, VA
  • Brown Cremini Mushrooms (Certified Organic) - Mother Earth Organics, Landenberg, PA
  • Celeriac (Certified Organic) - Chestnut Ridge Organics, Christiana, PA
  • Covington Sweet Potatoes (Certified Organic) - Watkins Farm, Oxford, NC 
  • French Shallots (Certified Organic) - Help From Above Farm, Three Springs, PA
  • Jerusalem Artichokes/Sunchokes (Certified Organic) - Hickory Nut Farm, Spring Run, PA
  • Navel Oranges (Certified Organic) - Uncle Matt's Organics, Clermont, FL
  • Pico De Gallo - Two Acre Farm, Keymar, MD
  • Red Delicious & Granny Smith Apples - Crown Orchards, Roseland, VA
Featured Swap
  • Orange Carrots - Van Dessel Farm, Accomack, VA
  • Gold Potatoes - Valley Farming, Dayton, VA
  • Purple Top Turnips (Certified Organic) - Cottle Organics, Rose Hill, NC

Protein Share
  • Chicken Breast (Certified Organic & Humane) - Shenandoah Valley Organics, Harrisonburg, VA
  • Forested Pork, Maple Sausage - Saddle Ridge Farm, Culpeper, VA
  • Grass-Fed Beef Chuck Roast - Sunrise Farm, Stuarts Draft, VA
  • Grass-Fed Ground Beef - Saddle Ridge Farm, Culpeper, VA
  • Pastured Lamb Leg Steak - Weaver Sheep Farm, Waynesboro, 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
  • Handmade Cheese Clouds - Mainstreet Farmstead, Stuarts Draft, VA
  • Cendré - Caromont Farm, Esmont, VA
    •  Raw cow's milk cheese - a mild blue with ash rind
  • Fresh Mozzarella - Blue Ridge Dairy, Sterling, VA
  • Non-Homogenized Whole Goat Milk - Trickling Springs Creamery, Chambersburg, PA
  • Paquea Valley Yogurts - King Family Farm, Ronks, PA
    • Plain, Nonfat Option Available
  • Strawberry Drinkable Yogurts - Mainstreet Farmstead, Stuarts Draft, VA
 +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.



Broccoli, Mushroom, Egg and Cheese Breakfast Casserole

Soups, Salads, and Apps: 

Mushroom and Jerusalem Artichoke Soup with Truffle Oil

Herby Barley Salad with Butter-Basted Mushrooms

Roasted Jerusalem artichokes (feta + garlic dill butter)

Garlic & Herb Celeriac Fries

Celery Root and Apple Salad


Celery Root and Sweet Potato Cakes

Miso Sweet Potato and Broccoli Bowl

Cheesy Mushroom and Broccoli Quinoa Casserole

Broccoli Cheese Stuffed Sweet Potatoes

Campanella with Mushroom Sauce

Chicken Broccoli and Sweet Potato Sheet Pan Dinner

Wild Rice, Mushroom & Broccoli Skillet


Orange Olive Oil Cake

             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:

  • 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.
  • 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.
  • Green Beans are best stored in a ventilated plastic bag in the crisper section of the refrigerator. Avoid washing until use and they should keep for about seven days.
  • A whole cabbage is best dealt with by removing all the tough outer leaves, then cutting the vegetable in half lengthwise. Using a large, sharp knife, cut out the hard central core, then thinly slice for use in salads, to braise, steam, or stir-fry. You can store an unused head of cabbage in your “Green Bag” in the refrigerator for up to 1 week. After preparation, any unused cabbage will store in a plastic bag in the refrigerator for up to 3 days.
  • 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.
  • 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.


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
Copyright © 2017 4PFoods, All rights reserved.
unsubscribe from this list | update subscription preferences 

Email Marketing Powered by Mailchimp