Box #14

Box #14


Box #14

“We Cantaloupe, my dad’s got the car!”

Come on...that’s top 5 food puns all time.

Just had a great conversation with Ester Run Farm.  If you were with us last year, you got a bag of heirloom “black pop” popcorn from them.  This year they are doing a rainbow popcorn for us but also had planted an heirloom striped acorn squash, as well as some heirloom pie pumpkins.

Here is where nature steps in and decides a few things...because of how wet our June was (remember it rained everyday for like 6 weeks?), the striped acorn squash only germinated about 25 percent of the seeds that were planted so those are a “no go”.  
The heirloom pie pumpkins however did great and cross our fingers, are going to be ready right on time mid October.  
These are the conversations, and this is the planning, we are doing on behalf of the community.  We want to get everyone super cool stuff, so we plan...plant...hope (maybe a prayer or two)...perhaps a rain dance or “hold the rain” dance...and then harvest.  You are connected to your food.

In fact, let me let you in on our formula we are shooting for each week.  The “anatomy” of a box.

*obviously, these numbers shift depending on the size of the box you get
1 lettuce
1 cooking green (kale, chard, spinach etc.)
1 Asian green (bok choy, tatsoi, carlton, rosie, etc.)
1-2 fruits
4-6 seasonal staples (cuke, zuke, tom, onion, eggplant etc.)
1 herb (when available)
1-2 roots (carrots, beets, potatoes etc.)
1-3 Wild Cards - crowd favorites that are sometimes hard to get (green beans, melon, popcorn etc.)

That’s ALL we are trying to do, every single week, forever and ever.  WITH people who are actually growing food.  FOR people that want to know where their food is actually coming from.  In cahoots with Mother Nature.  It’s pretty simple really…what could go wrong?

 **Please check out our FAQ, policiesand missed pick up procedures!

Disclaimer: These are the items we have planned for you to get this week! However, due to the nature of... well, nature, these items are subject to change. If we are unable to put a planned item in the box we will do our best to substitute it for a cost comparable item in this box, or in a box in the future. Different size boxes allow for different items, either by type or by quantity.
Sugar Cube Cantaloupe - Brush Hollow Farm
Hungarian Wax Peppers (HOT) - Ina's Produce
Lacinato Kale - Ina's Produce
Bok Choy - Bradwood Farm
Green Beans - Brush Hollow Farm 
Hot House Cucumbers - Busy Bee Organics
Ping Tung Eggplant - Creekside Greenhouse
Hard Rock Melon - Bauman Orchards Inc.
Carrots - Wayward Seed
Tomatoes - Hill Country Farm
Bok Choy - Bradwood Farm
Zucchini - Happy Hill Farm
Thyme OR Lemon Balm - Creekside Greenhouse
Basil - Creekside Greenhouse
Lacinato Kale - Ina's Produce
Butterhead OR Salanova Lettuce - Chef's Harvest
Japanese Cucumber - Ina's Produce
Hard Rock Melon - Bauman Orchards
Hungarian Wax Peppers (HOT) - Ina's Produce
Lacinato Kale - Ina's Produce
Beets - Ina's Produce
Curly Parsley - Ina's Produce
Mustard Mix - Ina's Produce
Tomatoes - Hill Country Farm
Zucchini - Happy Hill Farm
Carrots - Wayward Seed
Ping Tung Eggplant - Creekside Greenhouse
Sage - Creekside Greenhouse
Basil - Creekside Greenhouse
Green Top Candy Onion - Creekside Greenhouse

Sugar Cube Cantaloupe/Hard Rock Melon

Storage:   Let a not-quite-ready cantaloupe ripen at room temperature for up to 2 days (keeping it in a closed paper bag will speed up the process). Refrigerate a whole ripe melon for up to 5 days. For cut wedges of cantaloupe, cover the surfaces and refrigerate for up to 3 days.

**Hard Rock Melons are specific to our region as they're a cool climate melon- how cool is that?!

Recipe: Cantaloupe Cucumber Salad


Storage:   To store zucchini in the fridge, keep the squash whole, dry and unwashed. Store them in an open container  to encourage air circulation, and pop them in the refrigerator crisper drawer. 

Recipe: Moroccan Salad

Lemon Balm

Storage:   Keep the leaves and stems in big pieces to retain as much flavor as possible. Store your herbs in paper bags or glass jars (avoid plastic bags as they may lead to condensation... and planet harm). Only when you're ready to use your herbs should you crumble them up to release their essence.

Recipe: 12 Things to do with Lemon Balm
Moroccan Salad (Gluten Free)


Storage:  To keep basil fresh, trim the stems and place them in a glass or jar of water, just like cut flowers. Loosely cover it with a plastic bag and leave it on the counter. Although certain herbs, such as parsley and cilantro, can be stored this way in the fridge, basil does better at room temperature.

Recipe: Cantaloupe Cucumber Salad
Moroccan Salad (Gluten Free)


Storage:  To store, simply wrap the sage leaves in paper towels and put them in beeswax wrap in the refrigerator. Make sure to use the leaves within four to five days. Fresh leaves that are covered in olive oil can be stored for much longer in the refrigerator, about three weeks.

Recipe: Adzhika, Hot Pepper Relish


Storage:   Wash just before using, since the added moisture in the bag could cause spoilage. The best way to enjoy freshly picked carrots is to eat them raw, or simply steam or boil them.

Recipe: Greek Braised Eggplant
Moroccan Salad


Storage:   Wrap the cucumber in beeswax wrap. Keeping the cucumber wrapped minimizes the amount of moisture on the cucumber, which slows the process of decay. After wrapping, put the cucumber in the refrigerator. This should keep it cold enough to stay fresh for one week to 10 days.

Recipe: Cantaloupe Cucumber Salad


Storage:    The root bulbs should also be put in a container and can be stored in the refrigerator crisper drawer seven to 10 days. Cooked or canned beets may be refrigerated up to one week. Fresh cooked beets may also be frozen up to 10 months.

Recipe: Beet Goat Cheese Salad

Lacinato Kale

Storage:    Store in your crisper drawer.

Recipes: Creamy Farro with White Beans and Kale


Ping Tung Eggplant

Storage:   The best place to store eggplant is at room temperature, where it's likely to last longer. Keep eggplant in a cool spot, away from direct sunlight, and use it as soon as possible after harvesting.

Recipe: Greek Braised Eggplant


Storage:  Put your lettuce into a nice big bowl, and drape a paper towel or two over the top so moisture doesn't settle on the leaves while your salad sits in the fridge. Cover the whole thing with a really tight seal of beeswax wrap, and store.

Recipe: Green Bean and Egg Salad with Garlic Parmesan Vinaigrette

Hungarian Wax Peppers (HOT)

Storage:   Place peppers in a container and keep them in the refrigerator. 

Recipe: Adzhika, Hot Peper Relish

Cherry/Grape Tomatoes

Storage:   Keep at room temperature on the counter away from sunlight.

Recipe: Moroccan Salad

Bok Choy

Storage:  Store bok choy in a container in the crisper section of your refrigerator for up to a week. Wash immediately before using.

Recipe: Thai Curry Vegetable Soup

Curly Parsley

Storage:    To keep fresh parsley in the refrigerator for several weeks, wash the entire bunch in warm water, shake off all excess moisture, wrap in paper towel and seal with beeswax wrap. If you need longer storage time, remove the paper towel and place the wrap in the freezer.

Recipe: Greek Braised Eggplant
Creamy Farro with White Beans and Kale


Storage:  To keep thyme tasting fresh for even longer, roll it in a damp paper towel and place it in a resealable plastic bag. 

Recipe: Rosemary Thyme No-Knead Bread

Green Beans

Storage:  Store unwashed fresh beans in a reusable container in the refrigerator crisper. Whole beans stored this way should keep for about seven days. Freezing Green Beans: Rinse your green beans in cool water and then drain. Cut the ends of the beans off and then cut the beans to whatever length you prefer.

Recipe: Green Bean and Egg Salad with Garlic Parmesan Vinaigrette


Storage:  Keep at room temperature on the counter away from sunlight.

Recipe: Creamy Red Lentil and Kale Soup
Fresh Cucumber Salad

Green Top Candy Onion

Storage:    Store in a bowl in a cool, dry, ventilated spot in your pantry, away from your potatoes.

Recipe: Greek Braised Eggplant

Mustard Mix

Storage:   Store in your crisper drawer.

Recipe: Green Bean and Egg Salad with Garlic Parmesan Vinaigrette
Beet and Goat Cheese Salad

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