Winter Week 10, 2014/15

This Week’s Bag: – Eggs – 2 dz – Apple cider– 1/2 gallon – Oats– 2# – Cornmeal– 2# – Ground pork– 1# – Ground venison– 1# – Frozen Chopped tomatoes– 1 qt – Frozen Sweet Corn – 1 qt – Frozen Green Beans 1 qt – Velvet View Original Yogurt 1 qt – Frozen blueberries– 1 pt – Potatoes– 3# This Week’s Cast…

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Yogurt: Beyond the Parfait

Plain Yogurt has a whole repertoire of uses beyond the berry, honey and granola parfait (that is, nonetheless, delicious.) You might already know you can swap it for sour cream, mayonnaise, or buttermilk in most recipes, but here are some more not-your-average-uses! Have any other favorite recipes that use yogurt? Please send them our way– we’d love to try them!Try…

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Ground Venison

The ground venison in this week’s bag is a real treat. The Ohio venison meat market is a pet project we’ve been trying to grow over these past few years. More White-Tailed Deer, you might say? What, are we crazy? Well actually deer farming is a really interesting business in Ohio. Formerly, there were really…

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Winter Week 9, 2014/15

This Week’s Bag: – Italian Sausage Links – 1 package – Carrots – 1# – Apples – quarter peck – Beets – 1.5# – Eggs – 1 dz – Ohio City Pasta – 1# – Heirloom Tomato Sauce – 1 pint – Frozen blackberries – 1 pint – frozen sweet corn – 1 quart – Cream Cheese…

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Roux How To

A roux is a classic thickener in French Cuisine– it’s a simple combination of melted butter and flour, and then a liquid (with stock, it’s known as a “velouté,” or with milk it’s a “béchamel.”) Find out more about the science behind starches here. This amazing technique will help thicken up your soups, add oomph to…

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