Open to the Public: Order by Midnight Tonight

This week we bring out the stockpot and test our skills at low and slow. Full bag contents at bottom of email.

Enjoy the fall flavors of Apple Cider and a jumbo "Atlas" Butternut Squash.

For the center of the plate and a warm house, be sure to cook your beans right away. Freeze them in small portions ready to use in the future.

And for good flavor and a rich, healthy broth, be sure to utilize the collagen, smoke, and salt of a Ham Hock.

Inspiration/Recipes:

Parker - Cooking Dried Beans

Ham Hock Recipes

Homemade Lasagna ($40.00)

This year we switched up the offerings and created a completely new product - homemade lasagana.

Each pan is between 4.5 and 5#, and easily enough for 6 adults. Pan measures 8 by 11. Cooking Instructions included.

Includes:

Homemade egg noodles - whole wheat flour, spelt flour, and farm fresh eggs

Homemade Tomato Sauce - chunky roasted roma tomatoes and a smooth marinara.

Pasture raised pork and grassfed beef, Italian Sausage

A2 Mozzarella

Whipped Goat Feta - feta, lemon juice, fresh herbs, and yogurt as a local replacement for ricotta

TURKEY POT PIE ($22.50)

Fully assembled and ready to pop in the oven.

Tasty boneless turkey breast cooked with blanched green beans, red skin potatoes, celery, onion, and carrot in a rich roasted turkey stock based filling.

The filling is placed in a whole wheat crust (contains flour, butter, lard) with a vented top crust. Reheating instructions included.

PORK CARNITA TACO KIT ($43)

There is much debate among chefs as to "authentic" carnitas. One thing almost all can agree on is that it is critical that the pork be cooked low and slow in lard - essentially a pork confit.  We know few of you have 5 gal buckets of lard at home, so we did the confit step for you.

We started with chunks of boneless pork shoulder and placed it in an overnight cure of salt, aromatic herbs, and spices. A quick rinse in the morning, and a quick fry in lard before the pork was arranged in pans with fresh oranges, herbs, onions, garlic, and a few jalapeno. House rendered pork lard was poured over top, and the pork braised slowly until finished.  

To reheat, a few options:

- arrange on sheet tray and pop in the oven under the broiler

- warm in a saute pan, adding a little of the provided cooking liquid

Includes:

- Cornflour tortilla shells (8 in, 16 ct)

- Feta cheese (6 oz)

- 1 quart pork carnitas meat (cooked & ready to serve)

- 1 pint reheating liquid

- 1 head lettuce

- 1.5# Fresh tomatoes 

- Pickled escabeche (red onion, white onion, radish, carrot and spices)

- 1 bunch cilantro

- Sour cream (8oz)

SLOPPY JOE KIT ($25)

This has become a staple in Lauren's house. According to her husband, it's the best ever!

2# ground beef

1 pint Sloppy Joe Sauce

1 pack English Muffins (6 count)

Easy cooking instructions: brown the meat with some onion and garlic. Drain any grease and add the sauce. Toast the English muffins, add sloppy joe and add optional toppings like pickles and cheese.

RIGATONI AND MEATBALLS DINNER KIT ($25.75)

1# (8 ct) Grassfed Beef and Heritage Pork Meatballs

1# Flour Pasta Rigatoni

1 pint Tomato Sauce

8 oz shredded mozzarella cheese

The meatballs are a blend of grassfed beef and heritage pork with a panade of whole wheat bread crumbs, heavy cream, farm fresh eggs, shredded mozzarella cheese, and parmesan cheese.

BBQ SMOKED MEATLOAF DINNER KIT ($55.00)

1 Smoked, BBQ Meatloaf (approx 3.5#)

2 bunches carrots

3# yukon gold potatoes

1 quart ratatouille

A signature item from OCP. A hearty meatloaf first setup in a loaf pan until it holds its shape, then transferred to the smoker for a low and slow finish, glazed in homemade BBQ sauce.

This week we roasted off a full bin (approx 75 pumpkins) to scoop out the delicious pulp. This calls for celebration!

Apple Cinnamon Bread- a fluffy whole wheat, yeasted bread with fresh apples and a swirl of cinnamon.

Mexican Chocolate Pie

A rich chocolate custard with a hint of chili in the background for a twist on a classic pie.

Starting in just 3 weeks is our next season -- The Winter Share.

• November thru May
• 3 weeks in a row, then every other week all winter
• Season starts with cold hardy crops like cauliflower, broccoli, brussel sprouts, and spinach
• Transitions to storage crops like potatoes, onions, and squash.
• Ends with prepared items, pantry items, and canned goods put up from this year's bounty.

The winter season is really a joy to us as operators and farmers. It celebrates an agrarian lifestyle of subsistence and resourcefulness.

We know we must eat in February, therefore we can and freeze vegetables in July and August.

We know that we prefer turkey breast in November, but we see the value in cooking drumsticks confit to pick for meat used in soups and quiches later.

We understand that the bounty for which we have been provided is special. We respect that and utilize all parts, from the bones for broth in your soup to the fat for lard used in confit and pastry dough.

The winter season brings our Local Food System full circle. It separates the fair weather fans from the adventurers and utilitarians who see the "value chain" from start to finish.

We thank you in advance for joining us for our 16th winter season!

To join: login to your account or send us an email that says "I'm in" and include the package you'd like, pick up location and payment option.

**Current Summer Share members, your subscription does not auto renew, so be sure to add it to your account the next time you login or reply to this email to join in!

One-time shares also available this week for the Small Omnivore, Small Vegetarian, and Large Omnivore.

SMALL OMNIVORE

Butternut Squash (XL Atlas type)

Pinto Beans (1#)

Bell Peppers

Apple Cider (half gal)

Red Potatoes (3#)

Candy Onion

Broccoli

Smoked Ham Hock

SMALL VEGETARIAN

Butternut Squash (XL Atlas type)

Pinto Beans (1#)

Bell Peppers

Apple Cider (half gal)

Red Potatoes (3#)

Candy Onion

Broccoli

Mushrooms

Zucchini

MINI

Sweet Potatoes (3.5#)

Grape Tomatoes

Concord Grapes

Red Cabbage

Delicata Squash

LARGE OMNIVORE

Butternut Squash (XL Atlas type)

Pinto Beans (1#)

Bell Peppers

Apple Cider (half gal)

Red Potatoes (3#)

Candy Onion

Broccoli

Smoked Ham Hock

Eggs

Carrots

Green Beans

Grape Tomatoes

Chicken Chorizo Links

LARGE VEGETARIAN

Butternut Squash (XL Atlas type)

Pinto Beans (1#)

Bell Peppers

Apple Cider (half gal)

Red Potatoes (3#)

Candy Onion

Broccoli

Mushrooms

Zucchini

Eggs

Carrots

Green Beans

Grape Tomatoes

Cauliflower

Apples

Canned Peaches

SMALL VEGAN

Butternut Squash (XL Atlas type)

Pinto Beans (1#)

Bell Peppers

Apple Cider (half gal)

Red Potatoes (3#)

Candy Onion

Broccoli

Mushrooms

Zucchini

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