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...

Today is Small Business Saturday.  If you ever want to help spread the love about 4P Foods, today is the day to do it!  Tell your friends, your neighbors, and anyone who has been "thinking" about signing up to do so TODAY and use discount code SMALLBIZ for $20.00 off their first delivery!

Looking for some great new reads as you head out on vacation this holiday season or just cuddle up on the couch? Look no further than this curated list of reads that tell the story of our food system, why we do the work that we do, and what keeps us up at night. We would love to hear your suggestions - is there anything out there that you just can't seem to put down? Shoot an email to annabel@4pfoods and she will compile a list of our members' favorite books. 
  •  Rebuilding the Foodshed – Philip Ackerman-Leist
    • Droves of people have turned to local food as a way to retreat from our broken industrial food system. From rural outposts to city streets, they are sowing, growing, selling, and eating food produced close to home―and they are crying out for agricultural reform. All this has made "local food" into everything from a movement buzzword to the newest darling of food trendsters.
      But now it's time to take the conversation to the next level. That's exactly what Philip Ackerman-Leist does in Rebuilding the Foodshed, in which he refocuses the local-food lens on the broad issue of rebuilding regional food systems that can replace the destructive aspects of industrial agriculture, meet food demands affordably and sustainably, and be resilient enough to endure potentially rough times ahead.
  • Salt, Sugar, Fat – Michael Moss
    • Every year, the average American eats thirty-three pounds of cheese and seventy pounds of sugar. Every day, we ingest 8,500 milligrams of salt, double the recommended amount, almost none of which comes from the shakers on our table. It comes from processed food, an industry that hauls in $1 trillion in annual sales. In Salt Sugar Fat, Pulitzer Prize–winning investigative reporter Michael Moss shows how we ended up here.
  • Growing Tomorrow – Forrest Pritchard & Molly Peterson (Molly is one of our farm partners and runs Heritage Hollow Farm!)
    • When Forrest Pritchard went looking for the unsung heroes of local, sustainable food, he found them at 18 exceptional farms all over the country. With more than 50 mouthwatering recipes and over 250 photographs, this unique cookbook captures the struggles and triumphs of the visionary farmers who are Growing Tomorrow.
  • The Omnivore's Dilemma - Michael Pollan
    • What should we have for dinner? Ten years ago, Michael Pollan confronted us with this seemingly simple question and, with The Omnivore’s Dilemma, his brilliant and eye-opening exploration of our food choices, demonstrated that how we answer it today may determine not only our health but our survival as a species. In the years since, Pollan’s revolutionary examination has changed the way Americans think about food. Bringing wide attention to the little-known but vitally important dimensions of food and agriculture in America, Pollan launched a national conversation about what we eat and the profound consequences that even the simplest everyday food choices have on both ourselves and the natural world.
  • The Third Plate - Dan Barber
    • In his visionary New York Times–bestselling book, chef Dan Barber, recently showcased on Netflix’s Chef’s Table, offers a radical new way of thinking about food that will heal the land and taste good, too. Looking to the detrimental cooking of our past, and the misguided dining of our present, Barber points to a future “third plate”: a new form of American eating where good farming and good food intersect. Barber’s The Third Plate charts a bright path forward for eaters and chefs alike, daring everyone to imagine a future for our national cuisine that is as sustainable as it is delicious.
  • Travels of a T-Shirt in a Global Economy - Pietra Rivoli
    • This is a critically-acclaimed narrative that illuminates the globalization debates and reveals the key factors to success in global business. Tracing a T-shirt's life story from a Texas cotton field to a Chinese factory and back to a U.S. storefront before arriving at the used clothing market in Africa, the book uncovers the political and economic forces at work in the global economy. Along the way, this fascinating exploration addresses a wealth of compelling questions about politics, trade, economics, ethics, and the impact of history on today's business landscape


Are you curious to learn more about why Tom founded 4PFoods and the story behind it? He was recently a guest on the Change Creator podcast series, talking about his work in creating a more just and equitable food system for all. He discusses what the triple bottom line means for 4p, what it means to be a social entrepeneur, and how businesses can be a part of the solution and not a part of the problem. Click here to listen to the podcast, or you can download it to iTunes, SoundCloud, and Stitcher Radio. Happy listening!

Aaron really outdid himself this year. Using his local goodies from his 4P share, he made spiced cranberry sauce, kale and caramelized onion stuffing, green bean casserole with home-fried crispy onions, butternut squash and apple soup, and a citrus and herb stuffed bird. We tip our hat to you, Aaron!


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:

  • 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.
  • keep your garlic in a dark, well-ventilated place. Garlic really doesn’t like moisture or light as it has spent most of its life happily underground. Garlic should not be stored in plastic containers, in the refrigerator, or frozen. Freezing garlic will ruin the flavor and texture so it’s best to leave it at room temperature. Once individual cloves are cut, garlic will turn bitter with exposure to air so avoid preparing until needed. 
  • To store fresh rosemary, it is best to store in a damp paper towel and place in the refrigerator for 10-14 days. Rosemary could also be placed in a glass of water in the refrigerator. 
  • Store the whole, unpeeled ginger root in a resealable plastic bag, with the air pushed out, in the crisper drawer of the refrigerator. If part of the ginger has been cut or peeled, be sure to blot it dry with a paper towel before storing.
  • Leeks should be stored in the refrigerator in a loosely sealed plastic bag with their leaves still attached. In proper conditions, leeks can be stored for up to 7 days.
  • Light and humidity are the enemies of potatoes so store in dark dry conditions. Avoid plastic bags and sunlight at all costs. If stored properly, potatoes will keep for 10-12 weeks.
  • 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.
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 
  • Charleston-Gold Brown Rice - Lavington Farms, Green Pond, SC
  • Fancy Ginger (Certified Organic) - Lancaster Family Farms, Leola, PA
  • Fuji Apples - Kauffman's Fruit Farm, Bird In Hand, PA
  • Green Cabbage (Certified Organic) - Lucky Ridge Farm, Brogue, PA
  • Leeks (Certified Organic) - Coyote Run Farm, Peach Bottom, PA
  • Navel Oranges (Certified Organic) - Uncle Matt's Organics, Clermont, FL
  • Purple Striped Garlic (Certified Organic) - Breezy Hill Farm, Franklin, PA
  • Rosemary Bunch - Dreaming Out Loud, Washington, DC, Blind Whino Urban Farm
  • Yukon Gold Potatoes (Certified Organic) - Critzer Family Farm, Afton, VA
Additional Produce Options available to "swap in" to your bag if you'd like:
  • Granny Smith Apples - Thornton River Orchard, Sperryville, VA
  • Orange Carrots - Van Dessel Farm, Accomacok, VA
  • Red Beets - Van Dessel Farm, Accomack, VA
  • White Cauliflower - Church Hill Produce, Doe Hill, VA
Protein Share
  • Bison Tenderloin Medallions - Cibola Farms, Culpeper, VA
  • Bone-In Chicken Thighs (Certified Organic & Humane) - Shenandoah Valley Organics, Harrisonburg, VA
  • Chicken Breast (Certified Organic & Humane) - Shenandoah Valley Organics, Harrisonburg, VA
  • Forested Pork Kielbasa - Saddle Ridge Farm, Culpeper, VA
  • Grassfed Ground Lamb - Weaver's 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
  • Esmontonian Raw Farmstead Goat's Milk Cheese - Caromont Farm, Esmont, VA
  • Garlic & Chives Cheese Clouds (Cow) - Mainstreet Farmstead, Stuarts Draft, VA
  • Smoked Raw Cheddar (Cow) - Trickling Springs Creamery, Chambersburg, PA
  • Organic Grass-Fed Ricotta (Cow)  - Natural by Nature, Newark, DE
  • Organic Chocolate Milk with Fair Trade Certified Cocoa - Trickling Springs Creamery, Chambersburg, PA
  • Paquea Valley Yogurts - King Family Farm, Ronks, PA
    • Plain, Unsweetened Option Available
 +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.



Apple Latkes

Potato Leek Frittata

Cranberry, Orange & Apple White Wine Sangria

Soups, Salads, and Apps: 

Cabbage, Potato and Leek Soup

Leek Toasts with Blue Cheese

Cabbage, Apple and Walnut Salad


Prasorizo (Greek rice with leeks - use your Charleston Brown rice here!)

Cabbage and Sausage Casserole

One-Pan Bucatini with Leeks and Lemon (Annabel’s Favorite!)

Crispy Potato-Leek Kugel

Italian Stuffed Cabbage (Annabel made this and loved it!)

Fancy Apple Gruyere Tart with Caramelized Onions and Pancetta

Chicken with Leek and Apples

Lebanese Lamb Rice


Apple Slab Pie

Sunken Apple and Honey Cake (Always a hit!)

             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

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 © 2016 4PFoods, All rights reserved.
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