Time to start over.

Week #1 of 2023

This is our 10th YEAR!!  Are you freaking kidding me?!?

I've got good news for you...WE BUILT A FOODSHED
 

Week #52

OJ's people...get your C's up!!

For the past couple of winters, we have fought off scurvy here in Ohio with some help from our friends down in Florida.

Thorpes Organic Farm has THEE BEST OJ you have ever tasted...this isn't an opinion...it's a FACT.

Their kids have a farm in New York and when they send shipments of produce and juice up north, we drive our van over, pull a roadside heist, and take what we can from them...just like true pirates.  
Fly The Colors

Greens and Reds.

This week our produce extraordinaire, Chase Bailey has had his Santa hat on and a twinkle in his eye as he planned your box contents.

RED rosie pak choi
mustard GREENS
RED onion
RED and GREEN gem lettuce
collard GREENS
RED and GREEN apples
beet GREENs
RED turnips
RED diakon radish

It's that time of year...when the world falls in love!

Have you been playing Christmas music, watching your favorite seasonal movies, and making your favorite seasonal dishes?
A couple of times over the last few weeks we have thrown sweet potatoes into the instant pot.  When they are done, the skins just peel off and they are ready to go. 

I remember being 23, newly engaged, and very broke. Trav was still in school, making minimum wage at a coffee shop and we were just actively filling out applications and hoping for something to come along. We prayed in the parking lot of a Whole Foods and by the time we got back to our car Trav had a missed call from James Smith (MVNU) that his pal was looking for a truck driver for his veggie business and he was wondering if he would be interested. We met Benji and his family barefoot in the park to “interview” and it felt like we were meeting our people. Yellowbird was a huge blessing then, and it has continued to be a blessing for our family.

We have wonderful food this week that I will not be talking about.

What I want to tell you is going to be sad and you will need a couple of days to let it sink in.

Erin Dugger, our longest-tenured Yellowbird Employee, and our customer service extraordinaire is leaving our team to go live her dream.

HAPPY THANKSGIVING EVERYONE!
We are so thankful for your continued support of the foodshed. We are grateful for our growers, the countless people who make this happen every week, and for YOU!

May your hearts and bellies be full!

Things I am thankful for.

1. Wife and kids

2. Health

3. Foodshed

Why would I place my foodshed so high? Because in my 42 short years of living it seems like food is a pretty important part of my life.

In the sense that, if it wasn’t available at some point I would cease to go on living.

Start to hum the tune to “Raindrops on Roses”...seriously…go ahead.

Ok…now insert these lyrics.
But-ter-nut squashes, and White Baked Po-ta-toes.
Yellow-ish onions, but no more to-ma-toes.
All of the apples that nature can bring…
These are a few of my fav-o-rite things.

Everything we do this time of year is looking toward Thanksgiving and Christmas.

November is upon us and as far as I’m concerned, at least 10 minutes of every day should be dedicated to planning, scheming, prepping, and otherwise finding ways to make about 10 amazing holiday meals between now and New Year’s.

If food is your love language, use these next 8 weeks to tell the world that you LOVE THEM!

Pie Pumpkins…technically, any pumpkin can be turned into a pie…BUT…we go after the pumpkins that are specifically bred for this most wonderful dish. They are small, dense, and rich in color, and they have a sweet, full flavor.

My VERY PERSONAL ABSOLUTE FAVORITE ITEM of the year is here this week…Asian Pears.

The first year we got these in, I had never had one…or even heard of them for that matter.

When I look at what’s in the box this week I think of one thing…hash.

I’ve heard it called all kinds of things…smorgasbord, mix and match, stir fry…but in the end it’s really just an “everything but the kitchen sink.”

Cut into cubes that are roughly the same size (for me, smaller the better) the onion, butternut, potatoes, brussels sprouts, and apples…even do the peppers if you are feeling frisky. Hot pan over med/high heat. Add oil, butter, bacon fat, etc. and stir fry it all together.

This Week We Have a Load of Fennel Coming In From Three Creeks! (Click the pic to see a little throwback video and click the other link to listen to our podcast interview)

I want some Honey, Honey.

We got these cute little glass muth jars for everyone and wanted you to have them in time for hot tea season. If they are starting to crystalize a little, put the entire jar in warm water and it will go back to its original liquid form.

We are still seeing all the stories and feeling the effects of the rising prices of food at the grocery stores and restaurants. I just read another one about how they are not only raising prices, but manufacturers are also make the servings smaller…so that it looks like you are getting the same thing but it’s actually less product.

Let’s not bury the lead…the PLUMS are the item of the week.

There was not a lot of them so we tried and spread them out to make sure that everyone got to taste them.

It reminds me of a story I heard one time about these groups of people that lived out in the desert. They had formed a few little tribes that operated independently in some ways, but were completely dependent on each other for other things…all of them taking a vow of minimalism.

Have you noticed anything different this year about the weekly boxes?

I don’t have a pre-packaged answer up my sleeve that I am going to reveal…we genuinely just want to get a little feedback from our peeps.

At the beginning of this year we started to train one of our awesome team members to take this responsibility over…I have shown you in the past how complicated it can be to work with so many growers and try and get just the righ amount of food and just the right amount of varieties etc.

How is it already the end of summer?!

Every year it just flies by.

And every year I just get more impressed with our growers and how much variety we can get in Ohio.

So many weeks we have great stories to tell about all the wonderful food and the life of our growers and our community. This week however we have a sad story that we must share as our hearts are heavy.

Last week we found out that Devon, of Bradwood Farm, passed away from a heart issue that no one was aware she even had. Devon was the daughter of Katy and Doug who have grown food for us almost since our inception. If you have ever bought a box of YB food, you most likely have eaten food from Bradwood farm that Devon helped to grow, harvest, and deliver.