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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...
 
 

SAVE THE DATE - 2 PARTIES!
We're so excited to be celebrating Earth Day and our 2nd anniversary this year. Naturally, this calls for 2 parties! We'll be throwing an Earth Day happy hour at our office at Impact Hub in Chinatown, DC from 6-9 pm on April 22nd. There will be delicious food from our farmers, local booze, music and fun! Get your tickets for that here.  Invite your friends, your family, and anyone else that wants to raise a glass to local food systems and the farmers that make it possible. 

Next party:  Do you want to see where your eggs and meat come from? On April 30th, we are partnering with Jesse from Whiffletree Farm to throw the Squawker party at his farm in Warrenton, Virginia. It will be an all day event featuring food trucks, live music, and a celebration of the farm. Before  the event, we want to give you guys an exclusive chance to take a peek inside our warehouse, and see how your fruits and veggies make it from the farmer to you. More details TBA!

HELPFUL COOKING RESOURCES
Have you ever wondered how to chop an onion in under 2 minutes, or de-stem greens? Bon Appetit did a great series of videos for every kitchen technique you'll ever need. Even if you're an experienced cook, it can be helpful to see how to perfectly poach an egg, quarter a chicken, or sear a steak. For more in-depth knowledge, The Kitchn's Cooking School covers 20 essential topics such as knife skills, how to cook eggs, poultry, vegetables, and use techniques such as steaming, braising and roasting. Easy to follow with videos, recipes and photos, it's a great refresher or introductory guide to improving your cooking skills. Devote a Saturday or Sunday to perfecting your skills, and whip up amazing dinners such as this one.

SWAP OPTION!
Love jerusalem artichokes and bell peppers but don't love shiitake mushrooms? No worries! We can swap out any produce item for more of a different one. Just email bonnie@4pfoods.com with what you don't like, and we'll try our best to accommodate you. Don't knock shiitake mushrooms til you try them.  Of all the mushrooms we love (and there are a lot of them) we probably use shiitake mushrooms the most. The descriptor "meaty" gets thrown around a lot when we talk about mushrooms, but shiitakes, more than any other, embody a satisfying umami you can't really get from any other plant-based food.  Have you tried making them this way yet?

APPLE BUTTER
This week in your bag you'll find apple butter from Paradox Farm in Lexington, VA. Their goal is to raise the tastiest, most wholesome food, harvested ripe and delivered fresh. Not only are they local, but they are also certified naturally grown and use only biological farming methods (no chemical pesticides, herbicides, fertlizer or hormones!) Try the apple butter in a PB&J instead of the jam, or stir it into oatmeal with a little cinnamon. It's also great glazed on pork chops. You can stop by the farm anytime, just give them a call at 971-322-5275 before. They are located at  118 Moores Creek Rd, Lexington, VA. 

That's all for now.  Please continue to share you wonderful recipes, stories, questions, and ideas with us.  We love hearing from you.

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
  • Artisanal Apple Butter - Paradox Farm, Lexington, VA
  • Green Bell Pepper (Certified Organic) - Bryson Family Farms, Labelle, FL
  • Jerusalem Artichokes (Certified Organic) - Lancaster Farms, Lancaster PA
  • Purple Carrots - Second Spring Farm, Wheatland, VA
  • Rainbow Chard (Certified Organic) - Bryson Family Farms, Labelle, FL
  • Red Roasting Potatoes - Valley Farming, Rockingham, VA
  • Shiitake Mushrooms (Certified Organic) - Mother Earth Organics, Landenberg, PA
  • Temple Tangerines (Certified Organic) - Uncle Matt's Organic, Clermont, FL
  • Yellow Cured Onions (Certified Organic) - Windy Hollow Organics, Kirkwood, PA
Protein Share
  • 100% Grassfed New York Strip Steak - Sunrise Farms, Stuarts Draft, VA
  • Cured & Smoked Bacon - Clark's Old Peach Tree Farm - Sperryville, VA
  • Free Range Ground Bison Meat - Cibola Farms, Culpeper, VA
  • Fully Pastured Chicken Leg Quarters - Lancaster Family Farms, Leola, PA
  • Pastured Pork Andouille Grillers - Clark's Old Peach Tree Farm - Sperryville, VA
+Eggs (Half Dozen or Dozen available with Protein or Dairy Share Only) from Whiffletree Farm.

Dairy Share
  • Raw Gouda(Cow) - Green Acres Farm, Ronks, PA
  • Hand-Dipped Farmstead Chevre (Goat) - Cherry Glen Farms, Boyds, MD
  • Organic Whipped Cream - Natural By Nature, Newark, DE
  • Smoked Raw Cheddar(Cow) - Trickling Springs Creamery, Chambersburg, PA
  • Half Gallon Whole Milk - Trickling Springs Creamery, Chambersburg, PA
  • Pequea Valley Yogurts(Blueberry, Strawberry, Peach) - King Family Farm, Ronks, PA
    • Plain Available by Request
  • Organic, Lowfat Mango Peach Smoothie (By Popular Demand) – Trickling Springs Creamery, Chambersburg, PA
    • Unsweetened Plain Available by Request

RECIPE IDEAS


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.

 

RECIPES:

Breakfast/Smoothies:

Eggs Nested in Sautéed Chard and Mushrooms

Bell Pepper Egg-in-a-hole

Potato Hash with Bell Peppers and Onions

Tortilla Espanola with Rainbow Chard

Sunchoke Latkes (try them topped with apple butter!)

Lunch:

13 Ways To Cook Jerusalem Artichokes

Jerusalem Artichoke, Potato and Garlic Soup

Rainbow Chard Slaw with Purple Carrots (add tangerines!)

​Rainbow Chard and Citrus Salad with Cipollini 

Zaa’tar Spiced Purple Carrots

Shiitake Mushroom Barley Soup
 

Dinner:

Roasted Sausage, Chard, and Cannellini Beans

Buffalo Meatloaf with Spinach and Roasted Baby Potatoes (replace the spinach with chard) - Annabel’s favorite! Add a glaze of ketchup, mustard and tomato paste to the meatloaf to make it even more delicious 

Jerusalem Artichoke and Potato Gratin

Jerusalem Artichoke and Mushroom Sauté Persillade

Chicken and Smoked Sausage Gumbo (Bonnie's favorite- she recommends adding okra!)

Quinoa with Chard and Mushrooms

New York Strip Steaks with Red-Wine Sauce

Dessert:

Whole Wheat Purple Carrot Cake with Honey Cream Cheese Drizzle

Spiced Tangerine Tart

Tangerine Shortbread with Chocolate Ganache - from our member Charlotte LaMontagne!
 

Be sure to check out our PINTEREST PAGE for all of these recipes and more…whenever you want them! 


*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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