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...

 We are so excited to be partnering with Heritage Glen Farm to conveniently deliver to your door what the Times called “the rolls royce of turkeys.”  So what makes these turkeys so special?
  • The birds are raised on a family farm who have been producing the best turkeys for over 30 years now.
  •  The turkeys live as nature intended, on 100 acres of turkey paradise in the foothills of the Blue Ridge Mountains. 
  • These turkeys are the most delicious out there due to their natural growing process and maturity.
  • The turkeys are plucked by hand and hung to dry age for even more tender and flavorful meat.
  • Due to the high quality of the turkey and excellent marbling of the meat, the Kelly Bronze Turkey cooks twice as fast as a regular turkey. 
  • Note: These do cost more than a regular Turkey you'd find elsewhere. We know. We're supporters of supporting folks like Heritage Glen who are bringing back heritage breeds that are truly one of a kind... if only once a year (for now).  You won''t be sorry.
Simply fill out this form, and have a happy Thanksgiving!
If you'd like to learn more about these turkeys, check out our blog post here


This week in your bag you'll find cold pressed juice from Misfit Juicery. Recently featured in Vogue Magazine, Misfit isn't just another  juice company. "Upon further inspection, this statement isn’t token rebelliousness or provocative marketing. Misfit wasn’t launched to be yet another juice brand; it was created to be a viable solution to a vexing national problem: food waste." In the United States alone, over 20 billion pounds of fresh, viably edible produce goes to waste each year, largely because it is considered too unattractive to be sold to consumers. As such, Misfit formulates their cold-pressed juices using 70 to 80 percent “misfit” produce: “Ugly” fruits and vegetables (items deemed the wrong shape, color, or size to sell at retail), along with scrap waste recovered from food processors who create precut packaged goods like carrot sticks. Of course, the juices are also delicious. Let us know what you think!


The first frost has already hit the areas north of us, and is soon coming to a farm near you. To bring you a pop of sunshine as we head into the colder months, you'll find satsumas in your bag this week from Growfood Carolina, a local food hub in South Carolina. The objective of GrowFood is to tap into the existing assets of small-scale agriculture to help create a stronger rural economy, spurring job creation, and building capacity in rural communities by connecting farm businesses to the thriving local food movement. The Satsumas might not seem ripe due to their green color, but mature, sweet fruit might still be mostly green, while a bright orange fruit can still taste quite tart. Wondering why we include citrus in your share all the way from South Carolina? Check out this note from Tom, our founder. Enjoy and let us know what you think of this tasty Southern Treat!


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:

  • 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.
  • 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. New potatoes, and small, thin-skinned varieties, should not be stored but used quickly within a few 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.
  • Try storing your mushrooms in a paper bag, which prevents dehydration and allows them to “breathe” in the refrigerator for up to 3 days. Mushrooms absorb other flavors so it is best to store them away from strong-smelling foods like your chinese food leftovers from last week.

  • Store satsumas in the refrigerator for up to 10 days or up to 1 week at cool room temperature.
  • 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.
  • 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. .
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 
  • Bok Choy (Certified Organic) - Windy Hollow Farm, Kirkwood, PA
  • Cold Pressed Juice - Misfit Juicery, Washington, DC
  • Cremini Mushrooms (Certified Organic) - Mother Earth Organics, Kirkwood, PA
  • Green Bell Peppers (Certified Organic) - Green Valley Organics, Quarryville, PA
  • Green Leaf Lettuce (Certified Organic) - Fawn Grove Organics, Fawn Grove, PA
  • Olympic Asian Pears - Subarashii Kudamono, Coopersburg, PA
  • Satsumas (Certified Organic) - Maple Ridge Farm, Canadys, SC
  • Sweet White Potatoes (Certified Organic) - Gallop's Farm, Gallop's Farm, Ehrhardt, SC
Additional Produce Options available to "swap in" to your bag if you'd like:
  • Broccoli Crowns - Church Hill Produce, Doe Hill, VA 
  • Heirloom Tomatoes - Walnut Winds Farm, Blairs, VA
  • Jalapeño Peppers - Walnut Winds Farm, Blairs, VA
  • Pink Lady Apples - Thornton River Orchard, Sperryville, VA
Protein Share
  • Bone-In Chicken Thighs (Certified Organic & Humane) - Shenandoah Valley Organics, Harrisonburg, VA
  • Forested Pork Sweet Italian Grillers - Clark's Old Peach Tree Farm, Sperryville, VA
  • Grassfed Wagyu Beef Denver Steaks - Whiffletree Farm, Warrenton, VA
  • Lean Ground Turkey (Certified Organic & Humane) - Ayrshire Farms, Upperville, Va
  • Pastured Ground Bison - Cibola Farm, Culpeper, 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
  • Black & Blue Aged Goat Cheese - Firefly Farms, Accident, MD
  • Handcrafted Fresh Mozzarella (Cow) - Blue Ridge Dairy, Sterling, VA
  • Organic Whipped Cream - Natural By Nature, Newark, DE
  • Unsalted Goat Butter - Trickling Springs Creamery, Chambersburg, PA
  • Whole Greek 'YoFresh' Yogurt - Blue Ridge Dairy, Sterling, VA
  • Paquea Valley Yogurts - King Family Farm, Ronks, PA
    • Unsweetened, Plain 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.



Breakfast Potatoes with Bell Peppers

Soups, Salads, and Apps: 

Mushroom-Potato Salad with Miso "Mayo"

Broiled Romaine salad with Rosemary Caesar Dressing

Sautéed Bok Choy with Garlic and Ginger (Annabel’s Favorite way to eat Bok Choy!)

Asian Pear Slaw


Mushroom Bourguignon

Charred Romaine with Tomatillo Dressing

Bok Choy and Mushroom Stir-Fry

Potato Mushroom Gratin

27 Ways To Make Your Bell Peppers Less Boring

Parmesan Chicken with Caesar Roasted Romaine

Sausage, Potato & Pepper Skillet Dinner

Turkey Stuffed Peppers


Asian Pear Tart

Satsuma  Mandarin and Vanilla Upside-Down 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
Copyright © 2016 4PFoods, All rights reserved.
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