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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...
 
 

4P Foods Weekly Harvest -
Week of March 15th, 16th, 17th


SNOW THIS WEEK - OH MY!

Some of you are probably keeping up with the weather forecasts closely like us - whether you love or hate snow!  We are keeping a watchful eye on the forecast to see how the potential snow may affect our driver's routes and transporting all of your delicious food to our warehouse. As of now, our delivery routes are going on as usual, and we will plan to give our drivers plenty of time to drive their routes safely. If there is snow it may mean some last minute changes in our orders this week, so we thank you for your patience and understanding. Our farmers have a lot going on with all of the rapid changes Mother Nature has been going through! 

HAPPY ST. PATTY’S DAY

The holiday falls on Friday, so why not kick off your weekend by cooking and feasting on Irish-themed food?  Irish cuisine is known for it’s hearty meat stews, bangers and mash, and creamed potatoes that are sure to warm body and spirits. We celebrate Irish-American culture by featuring traditional dishes in this week's newsletter.  Read on for recipe ideas! 

STINKIN’ RYE KRAUT

Ferment-heads, you're in for a treat this week! Stinkin’ Rye Kraut from No1Sons is made with caraway seed and delivers an extra kick of earthy-anise to this already flavorful side. Sauerkraut is often associated with German food, however, its true origins date back to ancient China. The creators of No1Sons are a sibling duo in Arlington, VA who learned the Chinese fermenting tradition from their mom. Try a spoonful of Stinkin’ Rye Kraut as a stand-alone side,  on salad or sandwiches,  or even soup!

EARTH DAY PARTY

Join us for an Earth Day Celebration AND 4pFoods 3-year anniversary party on Thurs. 4/20! Enjoy farm-to-table treats, connect with foodies, and learn about 4p Foods farmers! Tickets & more information on Eventbrite.

SWAP SYSTEM GUIDE
Did you know you can customize items in your bag? Read the guide on How to Use the Swap System.  Then Log-in to your account to make any changes. 
 
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  Featured Swap Options:
  • Hydroponic Tomatoes - Yoder's Farm, Rustburg, VA
  • Granny Smith Apples - Kauffman's Fruit Farm, Bird In Hand, PA
  • Brussels Sprouts - Walnut Winds Farm, Blairs, VA
  • Jalapeño Peppers (Certified Organic) - Lady Moon Farms, Bainbridge, GA
Protein Share
  • Butifarra w/ Leeks - Heritage Hollow Farm, Sperryville, VA
    • A Simple Sausage containing Mangalitsa pork, fresh leeks, French gray sea salt and Tellicherry pepper
  • Chicken Tenders (Certified Organic & Humane) - Shenandoah Valley Organics, Harrisonburg, VA
  • Cured & Smoked Bacon - Clark's Old Peach Tree Farm, Sperryville, VA
  • Grass-fed Ground Beef - Heritage Hollow Farm, Sperryville, VA
  • Pastured Lamb Leg Steak - 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
  • 6-Year Aged Cheddar - PA Noble, Leola, PA
  • Original Cheese Clouds - Mainstreet Farmstead, Stuarts Draft, VA
  • Shenandoah Draft Gouda - Mainstreet Farmstead, Stuarts Draft, VA
  • Organic Cottage Cheese - CROPP Cooperative
    • Lowfat Option Available
  • Buttermilk - Trickling Springs Creamery, Chambersburg, PA
  • Drinkable Yogurts, Assorted Flavors - Maple Hill Creamery, Stuyvesant, NY
    • Plain, Unsweetened Option Availab
+Eggs (Half Dozen or Dozen available with Protein or Dairy Share Only) from Whiffletree Farm.

*Note about your bag:  
Keep the plastic "Green Bags" that come in your share each week! They are designed to keep your produce fresh, and may be rinsed and reused. If  you don't want to hold on to these bags, please toss them into your 4p Foods tote and we'll take care of recycling them for you.

RECIPE IDEAS


Breakfast/Drinks:

Kale Strata with Gouda

Irish Boxty Potato Pancakes

Cheddar and Bacon Soda Bread

Carrot, Apple, Banana Smoothie 


Soups, Salads, and Apps: 

Colcannon

Cabbage Sauerkraut Soup

Cabbage, Apple, Radish Cole Slaw

Roasted Carrots + Radish with Tumeric



Mains:

Dublin Coddle 

Shepherd's Pie

Vegetarian Stuffed Cabbage Rolls

Burgers with Sauerkraut and Bacon

Herbed Leg of Lamb


Dessert:

Chocolate Stout Cake

Hungarian Cottage Cheese Donuts

Raw Carrot Cake


          * More recipes on our PINTEREST PAGE *
Don't have Pinterest? Email us and we'll give you access to our guest account!


STORAGE TIPS
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.    
Cabbage: Store whole head in your “Green Bag” in the refrigerator (1 week). After preparation, any unused cabbage will store in a plastic bag in the refrigerator for up to 3 days.
Carrots: Store in green bag in refrigerator (up to 2-weeks).
Kale: Submerge the kale in cool water; allow to sit for several minutes before wrapping in a damp paper towel and store in a “green bag” (5 days).
Onion/ Spring Onion: Keep in onions in a cool, dry and well-ventilated place. Don’t store near potatoes as a gas released by the onion will cause potatoes to spoil faster. Spring onions can be kept in the fridge in a green bag to keep the greens fres
Potato: Keep in dark dry conditions and avoid plastic bags to keep for 10 weeks.
Radish: Cut off the greens and place bulb in a plastic bag in the refrigerator (1 week). Greens will spoil sooner so use in 1-2 days and store like other greens.

*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 the order cutoff times! Cutoff days to skip a bag are 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 BOTH shares in our account.  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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