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 CSA Day 2017 fast approaching on February 24th, we want to hear from YOU why you love 4PFoods. Be sure to follow us on Facebook, Instagram 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 Facebook, Instagram 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! Look out for the Eventbrite link to buy tickets soon.

Are you passionate about sustainability, good food, and a more just and equitable food system for all?
Do you rock at marketing and communications?
Then we may have just the right position for you. 4PFoods is looking for a marketing intern for this spring and summer semester. Disclaimer: this is a startup business. Any applicant should be willing (and able) to thrive in an often hectic environment, wearing many hats, and taking initiative every step of the way. The position is paid, and includes free produce. For more information on the position, check out the job posting here
In 2005, Cabra LaMancha was developed out of the desire to create a matured washed rind cheese.  As FireFly Farms's first longer aged cheese, this beautiful  cheese has earned national and international recognition for its superior taste, texture, and aesthetics.  FireFly Farm's cheesemakers wash the wheels of Cabra LaMancha every other day using a special brine that gives the cheese its distinctive rind. Aged for at least 10 weeks before leaving the creamery, Cabra LaMancha's semi soft texture makes it perfect for slicing on a cheese board or melting as part of finer cuisines.  A gorgeous silky texture and a progressively earthy, vegetal, orange-rinded aroma and taste make it a "FireFly necessity" for cheese fans, and it has quickly become recognized in cheese competitions for excellence. Get this award winning cheese in your dairy share this week!

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
  • Hass Avocados (Certified Organic, Fair Trade) - PRAGOR, Michoacan, Mexico
  • Portabella Mushrooms (Certified Organic) - Mother Earth Organics, Landenberg, PA
  • Red Bore Kale (Certified Organic) - Lady Moon Farms, Bainbridge, GA
  • Red Cabbage (Certified Organic) - Lady Moon Farms, Bainbridge, GA
  • Red Grapefruits (Certified Organic) - Uncle Matt's Organics, Clermont, FL
  • Red Onions (Certified Organic) - Lancaster Family Farms, Leola, PA
  • Wildflower Honey - Hungry Hill Farm, Nelson, VA
Featured Swap
  • Butternut Squash - Local Food Hub, Charlottesville, VA
  • Granny Smith Apples - Crown Orchard, Charlottesville, VA
  • Large Kohlrabi - Second Spring Farm, Purcellville, VA

Protein Share
  • Bison Sirloin Steaks - Cibola Farm, Culpeper, VA
  • Bone-In Chicken Thighs (Certified Organic & Humane) - Shenandoah Valley Organics, Harrisonburg, VA
  • Forested Pork Bratwursts - Saddle Ridge Farm, Culpeper, VA
  • Ground Turkey (Certified Humane) - Koch's Turkey Farm, Tamaqua, PA or  Ayrshire Farm, Upperville, VA
  • Lamb Rib or Loin Chops - 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
  • Garlic & Chives Cheddar - Mainstreet Farmstead, Stuarts Draft, VA
  • Cabra La Mancha - Firefly Farms, Accident, MD
    o Aged Washed Rind Goat Cheese
  • Fresh Ricotta - Blue Ridge Dairy, Sterling, VA
  • Organic Cottage Cheese - Organic Valley, CROPP Cooperative
  • Paquea Valley Yogurts - King Family Farm, Ronks, PA
    o Plain, Nonfat Option Available
  • Drinkable Yogurts, Assorted Flavors - Maple Hill Creamery, Stuyvesant, NY
    o 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.



Kale, Mushroom and Caramelized Onion Casserole

Eggs Baked in Portobello Mushrooms

Grapefruit Green Smoothie

Soups, Salads, and Apps: 

Cannellini Bean, Carrot, and Kale Soup 

Shredded Red Cabbage, Carrot and Mint Salad

Shrimp, Cabbage, and Carrot Potstickers

Grapefruit Avocado Salad 

Kale, Cabbage, and Carrot Fall Slaw

Carrot Soup with Tahini and Crisped Chickpeas (Annabel made this and loved it!)


Kale, Mushroom and Roasted Chickpea Rice Bowls

The Ultimate Stuffed Cabbage

Enchilada-Stuffed Grilled Portobello Mushrooms

Kale and Caramelized Onion Stuffing

Fettuccine With Kale, Caramelized Onions and Goat Cheese

Lentil Stuffed Red Cabbage Rolls

Carrot Salad with Tahini and Crisped Chickpeas


Cashew Cream with Caramelized Bananas + Grapefruit 

             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:

  • As soon as you get home with your kale (or as soon as you have a few minutes…I know we don’t all have the luxury of a quite empty house to come home to) fill a bowl with cool water and submerge the kale in the water. Allow to sit for several minutes, swish, let sit and then remove. Wrap kale in a damp paper towel and store in a sealed storage bag for up to 5 days.

  • Grapefruit will store for 3-4 weeks in the crisper section of the refrigerator – or for about a week when stored at room temperature.
  • 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.
  • 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.
  • 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.

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.
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