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...

For the past six months, 4P Foods has been driving through a great business accelerator program called Food Future, based out of New York.  Tom concluded the core program two weeks ago and is now ready to bring in outside investors to help 4P Foods grow.  To date, we have been funded by a SBA Loan and life savings, but now we're looking forward to updating our technology, buying better vehicles (that don't break down all the time), and investing in our growing team.  If you or anyone you know might be interesting in learning more about investing in 4P Foods, we'd love the support from our community.  We couldn't do what we do with you!  Contact Tom: 

It's that time of year again! We want to hear your input. What do you want to see more of? What you receive in your bags every week is mostly dependent on the weather and what our farmers are growing, but we are always interested in hearing what you love to eat at home. Please (pretty please) take a brief moment to fill out this survey and give us some feedback.

This week in your bags you'll find Classic Kraut from Sweet Farm. The naturally fermented krauts are made with nothing but organic (local when possible) vegetables, sea salt, and spices. Rachel Armistead and Luke Flessner started Sweet Farm Sauerkraut together in 2011. Both hobby fermenters when they met in 2009, Rachel and Luke’s relationship revolved around fermentation from the start.  When friends and family started offering to pay for the krauts Luke and Rachel were giving away, the couple started to talk seriously about a business venture. After much experimentation, product sourcing, and hard work, Sweet Farm Sauerkraut debuted its four main flavors—Classic Kraut, Beet Kraut, Curry Kraut, and Curtido—at local farmers markets in the fall of 2011. Now you can find them at many farmers markets and stores in the greater DC area. Look out for future Sweet Farm items as swap options in future shares. 
We are so excited to get our hands on local brussel sprouts this week. Since their recent rise to fame, farmers have been struggling to keep up with demand. For decades, brussels sprouts battled a bad reputation. But the ways they’re being cooked now would make any vegetable jealous: roasted with honey and harissa until crispy; sautéed with salty sausage and topped with pickled red onions; doused with cream and baked with cheese until thick and bubbling. If you haven't tried brussel sprouts since your mom boiled them and tried to feed you as a kid, it's time to give em another chance this week!


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.
  • Grapefruit will store for 3-4 weeks in the crisper section of the refrigerator – or for about a week when stored at room temperature.
  • For optimal freshness, wait to wash bok choy until you are ready to use it. Once washing, the leaves tend to wilt. Bok choy can be stored in the refrigerator (preferably in the crisper section), and is best eaten within 3-4 days.
  • Beets will keep for up to 10 days when stored in your plastic “Green Bag” in the refrigerator.
  • 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.
  • 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.
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 
  • Baby Bok Choy (Certified Organic) - Crystal Spring Farm, Brogue, PA
  • Cameo & Granny Smith Apples - Kauffman's Fruit Farm, Bird In Hand, PA
  • Chioggia Beets - Second Spring Farm, Purcellville, VA
  • Gold Potatoes - Valley Farming, Dayton, VA
  • Purple Carrots - Second Spring Farm, Purcellville, VA
  • Red Grapefruits - Coastal Sunbelt Growers, FL
  • Sunflower Microgreens (Certified Organic) - New Day Farms, Bealeton, VA
  • Classic Sauerkraut - The Sweet Farm, Frederick, MD
Featured Swap
  • Brussels Sprouts - Local Food Hub, Charlottesville, VA
  • Gold Turnips - Second Spring Farm, Purcellville, Va
  • Large Kohlrabi - Second Spring Farm, Purcellville, VA

Protein Share
  • Chicken Breast (Certified Organic & Humane) - Shenandoah Valley Organics, Harrisonburg, VA
  • Forested Pork Sage Sausage - Whiffletree Farm, Warrenton, VA
  • Grass-fed Ground Beef - Saddle Ridge Farm, Culpeper, VA
  • Smoked Canadian Bacon - Lancaster Family Farms, Leola, PA
  • Wild-Caught Alaskan Salmon - Bristol Bay, AK through Whiffle Tree Farm, Warrenton, 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
  • Smokey Noble Cheddar - PA Noble Organic Dairy, Leola, PA
  • Shenandoah Draft Gouda - Mainstreet Farmstead, Stuarts Draft, VA
  • Garlic & Chives Cheese Clouds - Mainstreet Farmstead, Stuarts Draft, VA
  • Organic Sour Cream - Natural By Nature, Newark, DE
  • Paquea Valley Yogurts - King Family Farm, Ronks, PA
    • Unsweetened, Plain 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.



Apple Carrot Beet Ginger Juice

Soups, Salads, and Apps: 

Creamy Sausage, Potato and Sauerkraut Soup

Rosolje: Estonian Potato Beet Salad

Borscht Soup (Russian Beet, Potato and Carrot Soup) (Annabel’s favorite!)

Sauteed Ginger Bok Choy

Carrot Beet and Apple Salad with Mint and Cumin Vinaigrette

Beet & Apple Soup


Shanghai Baby Bok Choy With Black Bean Sauce

Sauerkraut & Potato Onion Pierogi 

Chowing Down on Bok Choy! 10 Ways to Love This Asian Green

Singapore Noodles with Bok Choy and Carrots

Beet and Potato Latkes (Pancakes)

Beet and Carrot Detox Bake

Chili-Glazed Salmon With Bok Choy

Meat Stuffed Potato Pancakes (Draniki)


Cinnamon Skillet Apples

Grapefruit Pound 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

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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