11/7-11/9/2019 Turkey talk (and cranberries)
Some quick things:
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- Turkeys! We’ve just heard from Daniel at Pecan Meadow Farm that he has heritage breed turkeys available. You can visit our special turkey ordering site here. (The Broad Breasted Whites can also still be ordered through Village Acres here.)
- BRUSSELS SPROUTS. In abundance!
- We’re breaking our own rules and we’ve brought in cranberries again. More on this below.
- Fresh ginger and turmeric continue!
- Fresh pork this week: chops, breakfast sausage, Grandpa’s chorizo, and kielbasa. Maybe tenderloin too?
Scroll down for the full list of what we’ll have this week!
Guys…I am tired. We started the day pretty early with a visit to Locust Point Cattle Company down in Dover. After touring their beautiful farm, we’re hoping to add some of their beef to our line-up in the not-too-distant future. Stay tuned! (Actually, we’ll have some of their beef bones in the freezer this week!) Then back to the ‘burg for all the normal things — delivery receiving, last minute figuring, and a last minute effort to get done all the things I didn’t get to on Monday or Tuesday. Fat chance, but I did my best. 🙂
I’m also not sure my body has figured out this time change thing yet, which is awesome at 5am, but less awesome at 8pm. You know what that’s like.
But! None of this is what I want to talk about this evening. I have kind of a lot of things I want to talk about, like how sad it is that the Tuscarora Organic Growers’ Co-operative (TOG) has ceased operations after 30+ years of supporting local organic farmers, but also how amazing it is that its farmer members are still working together to find markets for their product, and how happy I am that somehow this week we might even have more produce from former TOG growers than we would have otherwise. We’re especially tickled with the boxes of greens we got today from Chicano Sol, who we’ve always wanted to be able to work more closely with; and with the Amish growers from the Path Valley who have already formed a new co-op, Franklin Sustainable Farms, and have been riding along with their deliveries so we can finally put person-names (and faces) to the farm names we’ve been seeing for years on the boxes that came from TOG. I know that the sudden loss of major markets is creating huge challenges for these growers, and I am inspired by their resourcefulness and resilience. I’m pleased that we’re able to keep supporting them, and pleased that their food still has a path to your plates!
My next topic is TOG-related, too, though somewhat less directly. You might remember that last year around this time I published a poll asking how folks would feel about it if we brought in some certified organic cranberries from a small farm in Massachusetts, even though that is an obvious violation of our all-local promise. The response was overwhelming, and so was my personal interest in getting my hands on some of those cranberries. They were a hit! Anyway, this is TOG-related because last year we got those cranberries through them. It never would have occurred to me to seek out something like that on my own (we do all local, right?), and I might also have assumed that we couldn’t sell enough to make it worthwhile to do it on our own. But when I learned that the TOG truck wouldn’t be rolling up anymore, one of the first things I did was send an email to Fresh Meadows Farm to inquire. After Domingo and I played phone tag for a week, we finally figured it out, and today a box of beautiful fresh cranberries arrived to us. I’m so excited! This is the first of two planned shipments — just a small one for now, for those of us who want to experiment with some recipes (or just enjoy some cranberries), and then a larger delivery to arrive the week before Thanksgiving.
Anyway — don’t be worried that this is some slippery slope (I worry about slippery slopes more than just about anyone I know), and do consider reading this profile of Dom and his operation, or the backstory on his website. It’s not many things I can feel as good about as those that are so close by, but I feel pretty good about these Massachusetts cranberries.
Also, I feel pretty good about eating them. Obvs we’ll do some cranberry relish for T-Day, but I’m thinking about roasting them with brussels sprouts and a sorghum molasses vinegar glaze (inspired by something like this, but adding the fresh cranberries at the beginning, or making a cranberry curd, or this Cranberry-Balsamic Chicken Thighs recipe, maybe exactly as written (including with the farro and broccoli they suggest at the beginning!) or maybe with sorghum molasses vinegar instead there, too. And speaking of farro, what about a farro salad with roasted squash and cranberries? So many possibilities! But I’ve gotta try them all, whether for the sake of Thanksgiving experimentation, or just because this is a fleeting opportunity. I’ll let you know next week what we’ve tried!
Fall Veggie Love
- BRUSSELS SPROUTS!
Greens, Hearty & Delicate
- Collard Greens
- Green Curly Kale
- Sweet & Spicy Salad Mix
- Green Leaf Lettuce
- Cranberries! (NOT LOCAL!)
- Pink Lady Apples
- Granny Smith Apples
- [/one_third][one_third]Herbs & such
- Lions Mane
Onions & Garlic
- White Onions
- Yellow Onions
- Red Onions
- Red & Green Bells, and then this is the end
- Red Beets
- Gold Beets
- Rainbow Carrots
- Sweet Potatoes
- Purple Sweet Potatoes (somewhat limited)
- Gold Potatoes[/one_third_last]
[one_half]McGrath’s Brick Oven Bakehouse
(Fresh every day!)
- McGrath’s Original
- Sesame Original
- Irish Oatmeal Pan Bread
- Butternut & Butter Pan Bread
- Cheesy Peppercorn
- Cranberry Pecan
- Baguettes (frozen only)[/one_half][one_half_last]Talking Breads