Good Morning

When I start working on what goes in the bags, it's often months in advance. We usually count on February to be more - you know - February like. Snow squalls, frozen ground, and blustery winds. Instead, the sun is out and the temperature will peak in the 60s this week.

Oh well, I like pot roast any time of the year! This week's feature ingredient is a grassfed beef pot roast with a quart of animal stock. Use the stock to braise the beef roast, make soup, or make gravy. See below for some easy beef pot roast recipes.

Also, This week we have sugar cookies! We may have missed Valentines Day last week, but it's never to late to say I love you - or just enjoy - some buttercream frosted sugar cookies.

Lastly, there have been some requests for more Meatballs and Smoked Chicken wings. Both are available on the website. And Brent at Miller's Mushrooms has brought us some extra mushrooms this week for those hoping to pair mushrooms with this week's bag. And if the grill is tempting you this week, check out our new burger flavors.

Oh, and new produce in February. John at All Seasons Fresh Greenhouse - the new greenhouse in Big Prairie that I wrote about a few weeks ago - has not only tomatoes, but also jalapeno peppers, sweet banana peppers, and poblanos.

Frosted Sugar Cookies
Valentines fell on an off week this year so the cookies weren't timely for the event, but the kitchen staff reminded me that everyone still loves a good cookie.

So this week we have 4 packs of our buttercream frosted sugar cookies in fun heart shapes.

As always, made with organic flour, Minerva butter, and colored with natural food dies including powders derived from dehydrated beets, spinach, and blueberries.
Promotional Items this Week
New Burger Flavors

If the sunshine has you firing up the grill, we have two new items - big, 8 oz burger patties, 4 per package (approx. 2# per pack).
Swiss and Onion Grassfed Beef Burger

Cheddar Jalapeno Bratwurst Pork Patty.
oyster mushroom
Mushroom Variety Packs

Last year we were so fortunate to have a strong supply of mushrooms from our friend Brandon at Erie Spore and Shore. Unfortunately, his grow room flooded and the expense of building a new facility is too much to justify the risk, so he's pursuing other options.

In the meantime, we have connected with another grower who is really excited to work with us. Brent Miller of Hartville will be offering mushrooms weekly to us, and this week he's put together 50 variety packs to help pair with this week's beef roast bag.
smoked chicken wings
Smoked Chicken Wings and Meatballs are Back

First, thank you to everyone who has sent in good feedback lately on the new items. We try very hard to keep things interesting, and it can be a lot of work. Often we hear from customers when things are bad; so to get numerous emails about the new products was uplifting!

This week we were able to get more of both new items made and on the online shop.

Meatballs are sold 8 per package, approx 1#. Smoked Chicken Wings are 6 whole wings per package, approx 1.25 to 1.5#.
jalapeno and hot hungarian
Greenhouse Produce This Week

Check the online store for the following:

Slicer Tomatoes, approx 3 per 1.5# serving
Sweet Banana Peppers
Poblano Peppers
The farmer's are already chompin' at the bit to start planting for the upcoming season. The unusually warm weather has been a topic of discussion with everyone and has us eager for summer already. I'm probably the one of the few wishing for 20 degree, sunny days (because...that means no mud).

22 weeks of local foods (May 31 - October 28)
3 Sizes -- Small, Large, Mini
3 food preferences -- Omnivore, Vegetarian & Vegan

Early Bird Promo Price

Sign up + pay in full by March 11th for our best weekly rate offer for the season. By committing early, you're helping us coordinate and plan with our farmers for a guaranteed crop. Upfront prices increase after March 11th.

*You can bring your check payment to pick-up this week. We'll enter the payment in your account and you'll be all set for the summer season!
This week's bag features both a beef pot roast and animal stock. These sizable items take a while to thaw, so I suggest don't even put them in the freezer. Let them thaw in your fridge and by the weekend you'll be ready for a delicious pot roast dinner.
For those who may still have red cabbage in the back of the refrigerator, here is an easy recipe.
Utilize this week's tomato juice and any leftover tomatoes you may have in a rich beef pot roast.
This recipe was part of the inspiration behind this week's bag. The recipe is written with pork roast, but simply substitute the beef roast for the pork and substitute the animal stock and some tomato juice for the chicken stock.
There is no reason for me to rewrite this recipe when the New York Times did it so well. Be sure to grab mushrooms from the online shop as well. Save your mushroom stems to use in the broth or a future stock.
Winter Omnivore
Grassfed Beef Pot Roast (approx 2 to 3 lbs)
Animal Stock (1 quart)
Tomato Juice (1 quart)
Garganelli Pasta (8 oz)
Squash Soup or Braised Greens (1 quart)
Applesauce (1 quart)
Frozen Sweet Corn (pint)
Honeycrisp Apples

Winter Vegetarian
Tomato Juice (1 quart)
Garganelli Pasta (8 oz)
Braised Greens (1 quart)
Applesauce (1 quart)
Frozen Sweet Corn (pint)
Honeycrisp Apples
Guernsey Yogurt (1 quart)
Frozen Blueberries (1 pint)
Tomatoes (approx 20 oz)

For more recipes, visit our archive at