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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...
 
 

HAPPY BIRTHDAY NATIONAL PARKS!
August 25th marked the 100th birthday for one of the gems of our nation: The National Parks.  Here in the Washington region, we are lucky to have access to some of the best the NPS has to offer: Shenandoah National Park, The National Mall, Assateague National Seashore, and many more.  This weekend and next, we hope you'll take some lovely local food and head out to one of these parks to enjoy a picnic and toast to the Birthday of our National Parks.  Cheers!

REFER A FRIEND OR OFFICE
When you refer a friend to 4P Foods, you both receive $10 towards your next order. New customers order online with discount code: 4PFriends. Once they’ve signed up, email bonnie@4pfoods.com for $10 off your next bag.

Want to get your office or apartment building involved? When five or more individuals sign up for delivery to the same location, the delivery fee is waived. You can also help organize a 4P Foods meet-and-greet at your workplace to receive your next produce bag free. Email bonnie@4pfoods.com to schedule the meet-and-greet and to help spread the good word.

STORAGE TIPS
Feel like your kale wilts in a day? Zucchini 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:
  • Tomatoes should be stored at a cool room temperature. Leave them out on your counter and enjoy!

  • Peaches and Nectarines can be left out at room temperature (although not on top of each other) or in the refrigerator. Their flavor will take a hit if stored in the fridge, although they’ll last a day or two longer. If you do store them in the fridge, make sure to take them out and let them sit in room temperature for a while before eating for better taste! Peaches and Nectarines also like humidity, so store them in a plastic bag.

  • Onions (like Shallots) and Potatoes do best left out in a cupboard or pantry that's dark and dry.  

  • 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.

  • Fresh 2o’s Green-house grown Butterhead lettuce can last at least a week in the fridge - it’s because the lettuce is still connected to its roots, so it’s still technically alive! Just add a few drops of water to its roots and then store in the fridge in it’s plastic container.
  • Carrots can last quite a long time stored in the fridge (even a few weeks!)
  • Sweet corn contains a greater proportion of sugar to starch than any other vegetable, but as soon as it is picked, the sugars in corn begin converting to starch, reducing sweetness. Therefore, the best corn is always grown close to home so it can be eaten as soon as possible after harvest and preserve its natural sweetness. The best way to store corn is the cut off the shank (the knobby part the connects to the stalk) and place into the refrigerator as soon as possible! It’s best to leave the husk on and leave uncovered. Eat within 24 hours of receiving for best flavor but corn can be stored for up to 2-3 days.

SWAP SYSTEM BLOG POST
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!

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) - Freedom Acres Farm, Honey Brook, PA
  • Bunched Orange Carrots (Certified Organic) - Sunrise Ridge Organics, Kirkwood, PA
  • Green Butterhead Lettuce (Certified Organic) - Fresh2o Growers, Stevensburg, VA
  • Red Fingerling Potatoes (Certified Organic) - Red Fox Organics, Kirkwood, PA
  • Red French Shallots (Certified Organic) - Shady Ridge Farm, Doylestown, PA
  • Sweet White Corn - Van Dessel Farm, Accomack, VA
  • White Peaches - Chiles Peach Orchard, Crozet, VA
  • Yellow Cherry Tomatoes - Dodd's Acres Farm, Mechanicsville, VA
  • Yellow Nectarines - Saunders Brothers Orchard, Piney River, VA
Additional Produce Options available to "swap in" to your bag if you'd like:
Protein Share
  • Chicken Breast (Certified Organic & Humane) - Shenandoah Valley Organics, Harrisonburg, VA
  • Grassfed Wagyu Beef Kabob Meat - Whiffletree Farm, Warrenton, VA
  • Grassfed Wagyu Ranch/Denver Steaks - Whiffletree Farm, Warrenton, VA
  • Pastured Ground Pork - Clark's Old Peach Tree Farm, Sperryville, VA
  • Pastured Lamb, Hot Italian Sausage Links - 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
  • Grassfed Chocolate Milk - Trickling Springs Creamery, Chambersburg, PA 
  • Cultured Buttermilk - Trickling Springs Creamery, Chambersburg, PA
  • Farmstead Feta (Goat) Cheese - Cherry Glen Farm, Boyds, MD
  • Esmontonian, Raw Farmstead Goat Cheese - Caromont Farm, Esmont, VA
  • Shenandoah Peaks Cheddar (Cow) - Mainstreet Farmstead, Stuarts Draft, VA
  • Paquea Valley Yogurts - King Family Farm, Ronks, PA  
    • Unsweetened, Plain Yogurt Option available
 +Eggs (Half Dozen or Dozen available with Protein or Dairy Share Only) from Whiffletree Farm.

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/Drinks:


Nectarine Lemonade

Homemade Breakfast Sausages

Peach Carrot Smoothie
 

Soups, Salads, and Apps: 

Roasted Carrots with Herbs and Shallots

Basil, Tomato, Feta, and Grilled Corn Salad

Garlic and Shallot Fingerling Potatoes

Roasted Sweet Corn and Tomato Soup

Buttermilk Cornbread (Bonnie's favorite - with fresh corn kernals!)

Grilled Peach, Honey Goat Cheese, and Spiced Pecan Salad

Herbed Goat Cheese with Shallots

Mains:

Roasted Herbed Potatoes and Carrots

Spicy Ginger Beef and Bok Choy

Thai Peanut Chicken Stir Fry with Bok Choy and Carrots

Bok Choy and Tofu Salad with Carrot-Ginger Dressing

Marinated Denver Steak

      
Dessert:

Peach Bread with Almonds

Creamy Rice Pudding with Peaches

Country Peach Preserves
(Now that summer is ending you may want to preserve some of that peach or nectarine goodness!)

 

             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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