Winter Week 11, 2014/15
This Week’s Bag: – Apples – quarter peck – Frozen Chopped tomatoes– 1 qt – Whole Chicken – 1 – Frozen Sweet Corn – 1 qt – Eggs – 1 dz – Carrots – 2# – Frozen Snow Peas – 1 qt – Black Beans – 1# – Corn Crackers – 1 bag – Frozen Green Beans 1 qt This Week’s Cast…
Read MoreWinter 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…
Read MoreYogurt: 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…
Read MoreGround 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…
Read MoreWinter 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…
Read MoreRoux 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…
Read MoreWinter Week 8, 2014/15
This Week’s Bag: – 1 half-gallon apple cider – 3# yukon gold potatoes – 1# vermont cranberry beans – 1 quart frozen chopped tomatoes – 3# turnips or rutabagas (or a mix) – 2# carrots – 1 quart frozen green beans – 1 pint frozen blueberries – 1 dozen eggs – Choose one of the following pork options:…
Read MoreWinter Week 7, 2014/15
This Week’s Bag: Blue Potatoes – 2# Baby Mixed Greens or Kale (pictured)- based on availability Eggs – 1 dozen Golden White Hard Red Winter Wheat Flour (bread flour) – 2# Beets – 2# Bacon Breakfast Patties – 1# Apples – quarter peck each of cameo (smaller) and melrose (larger) Turkey Pack – drumstick, wing, and backbones Frozen…
Read MoreA Lesson in Pastry Dough from Parker
As we prepared our recipe for Chicken Pot Pies this week, we decided to address one of the often-overlooked elements of this delicious mid-winter dish– the crust. Knowing how to make a decent pie crust should be as essential as knowing how to tie your shoes. Some things you’ll notice in the following variations– it’s…
Read MoreWinter Week 6, 2014/15
This Week’s Bag: Whole Chicken Yukon Gold Potatoes Root Veg – choice of 2# carrots or 2# parsnips Carrots – 1# Rutabagas – 3# Acorn Squash – 1 Kale – 1 bunch Frozen Sweet Corn – 1 quart Frozen Green Beans– 1 quart Dried Pinto Beans– 2# This Week’s Cast…
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