Winter Week 9 (March 7-8, 2012)

Pitas and spaghetti squash from subscribers Jeanie and Dave Cox

This week is for Family shares, weekly and bi-weekly Couple shares, weekly and bi-weekly egg shares, bread, granola, CHICKEN, TROUT, BEEF, and PORK shares.

Howdy, Folks!

In two weeks, we will be trying out our new Meal Box. Read on to learn about it, as well as:

*what’s in your share
*what’s a la carte
*how to use and store your food

~Brett and the H&BP Team


The Meal Box

Q: What’s for Dinner Tonight?
A: The New Horse & Buggy Meal Box!!!

You asked for it, and now its here – most everything you need to make 3 great dinners. Introducing The Horse & Buggy Meal Box. It’ll make being an ultra-Locavore a piece of cake!

Designed to be used alongside our regular produce share, the Meal Box includes additional artisanal items that provide you with all the ingredients you need** to make 3 simple and tasty meals for you and your family. Each Meal Box also includes a detailed menu and pantry list, with easy-to-follow instructions for three healthy dinners, designed to be prepared in an hour or less.

Each well-balanced meal comprises local protein, carbohydrates, and fresh vegetables and fruits, with a focus on bringing out the extraordinary flavor of our produce. While some recipes are tried-and-true favorites, others will give you new inspiration for how to create wonderful meals.

The Meal Box is available in 2 sizes:

Large Meal Box ($35.88): 3 meals of 4 servings each
Medium Meal Box ($25.47): 3 meals of 2 servings each

The menu for our inaugural Meal Box, which will be delivered week 11 (March 21-22), is:

Mid-week Meal: Poached Eggs over Spinach Pasta, with Salad and Apple Butter Dressing
Breakfast for Dinner!: Lemon Blueberry-Cornmeal Pancakes with Sausage and Sauteed Apples
Special Sunday Dinner: Pan-fried Rainbow Trout and Panzanella with Fresh Tomatoes & Basil

How can you resist three nights a week where you don’t have to think about a THING (at least when it comes to dinner)?! Give the Meal Box a try. We hope you’ll love it.

MAKE SURE TO SIGN UP TODAY. Reply to this newsletter or log in to your account and click on “change subscription” to add the meal box.

(The Meal Box is an experiment this winter, in preparation for potentially offering it regularly every other week. Let us know what you think about it!)

** The Meal Box relies on your pantry being stocked with basic cooking supplies. We’ll give a specific “pantry” list each week, but in general, for Meal Boxes to be a breeze to prepare, you should have on hand the following:

AROMATICS: red or white onions, garlic, and/or shallots
FATS: olive oil, canola/vegetable oil, butter
VINEGARS: red wine, apple cider, rice, balsamic, or other vinegars you enjoy
CITRUS: lemon and/or limes, fresh or juice concentrate
BAKING BASICS: flour, sugar, baking soda/powder
DAIRY: milk
BONUS OPTIONAL ITEMS: a hard cheese like Parmesan or Romano, a soft cheese like feta or chevre, specialty sauces like soy sauce/fish sauce, condiments like mustard, ketchup, hot sauces or Sriracha, canned tomatoes and/or tomato paste, and coconut milk for curries


What’s In Your Share

*spaghetti squash (LOW S) – COUPLE shares
*arugula (S-FREE)
*dry pinto beans (S-FREE)
*cucumbers (ORG S)
*potatoes (LOW S)
*frozen blackberries (S-FREE)

*watercress (S-FREE) – FAMILY shares

*apples (CONV) – FAMILY shares


CONV – conventionally grown
S-FREE – spray free
LOW S – low spray
ORG S – organic sprays
ORG – certified organic


What’s A La Carte

Due to the limited amount of items in the winter, we strongly suggest that you pre-order a la carte items online.

Apple Cider – frozen $5.95 1/2 gallon
Apple butter $5.50 pint
Apple butter $8.85 quart

Apples – Granny Smith (CONV) $1.45 lb
Apples – Pink Lady (CONV) $1.45 lb

If you’re getting 5+ pounds of apples, they’re $0.95/lb.

If you want a bushel (40 lbs), it’s $28.80 ($0.72/lb).

Basil $3.99 ea (S-FREE)
Beans – yellow eye (dried) $4.25 .8 lb bag
Beef – grass-fed, ground $8.00 lb
Beef – ground $6.45 lb
Blackberries (frozen) (S-FREE) $44.95 flat of 12 pints
Blueberries (frozen) (LOW S) $39.95 10 lb box
Bread – Honey Wheat (frozen) $4.95 ea
Bread – Wholesome Harvest (frozen) $5.50 ea
Chestnuts $3.00 ea
Chicken – pasture-raised $3.67 lb
Concord grape juice $8.75/quart, plus $1.00 jar deposit
Cornmeal – large bag (2 lbs) $3.75 bag
Cornmeal – small bag (1 lb 4 oz) $2.50 ea
Cucumbers (ORG S) $2.50 for 2
Curry $2.00 oz
Dill $2.99 bunch (S-FREE)
Eggs $4.10 dozen
Granola $6.95 lb
Honey (raw) – Thistle $9.70 for 16 oz
Honey (raw)- Wildflower $9.70 for 16 oz
Kettle corn – large bag $4.50 ea
Kettle corn – small bag $3.50 ea
Lettuce – Romaine (ORG S) $2.25 ea
Maple Syrup – small bear $6.65 ea
Molasses – sorghum $6.25 ea
Pork – ground $5.95 lb
Pork – sausage $6.75 lb
Sweet potatoes (LOW S) $1.65 lb
Tofu – organic $2.95 lb
Tortillas – Corn $1.20 for 8-count bag
Tortillas – Corn $2.10 for 16-count bag
Tortillas – Corn $6.95 for 5 lb bag (70-count)
Trout $7.95 lb
Turnips (S-FREE) $1.50 lb
Wheat berries (ORG) $1.25 lb


How to Use and Store Your Food

Spaghetti Squash

STORE: In a cool, dry place.
USE: Spaghetti squash is a great substitute for pasta in low-carb or gluten-free diets because it’s texture is very similar to spaghetti when it’s cooked. To prepare, cut in half, discard seeds, lay flesh-side up, drizzle with olive oil and roast until soft. Once cooked, use a fork to scrape out and separate the strands. Use like you would pasta. For some ideas, try Moroccan Spaghetti Squash or Mock Coconut Pie.


STORE: In the refrigerator. It will last 10 days to 2 weeks.
USE: Fresh in salads or sauteed with olive oil and balsamic viniagrette until wilted. Very good inShrimp and Grits with Arugula.

Dry Pinto Beans

STORE: In an airtight container, in a cool and dry place. Will last indefinitely.
USE: Add to soups for protein or serve with brown rice for a complete, fat-free meal. Try Terry’s Texas Pinto Beans (you can do it in a slow cooker). Soak beans overnight for faster cooking time. Alternatively, you can cook the beans until they’re soft, drain the water, and puree with yogurt, garlic, cilantro and salt in a food processor. This makes a FANTASTIC dip.

Fresh Egg Pasta

STORE: In the refrigerator for up to a week. If not using within a week, freeze.
USE: If you’ve never had fresh pasta, prepare to be wowed. The texture is much more delicate and absorbs flavor like a sponge. Keep in mind that unlike dried pasta, fresh pasta needs to be boiled for ONLY 90 SECONDS (1.5 minutes). While hardy dry pasta is good with tomato sauces and in casseroles, fresh pasta benefits from a light sauce that doesn’t overwhelm. Toss cooked pasta in some pesto, make Fettuccine Alfredo or combine with your arugula and some canned tuna.


STORE: In the refrigerator.
USE: Cut into circles for salads (like this one with potatoes and radishes) or lengthwise for sandwiches (try cucumbers, sprouts and fresh egg salad). Combine in a food processor with yogurt, garlic, olive oil, lemon juice, mint and salt to make tzatziki sauce (great for grilled meat or dipping vegetables).


STORE: In a cool, dry place AWAY from onions.
USE: Toss with olive oil, rosemary and salt and roast at 400F until crispy and golden (about 45 minutes). (Cover with foil for softer potatoes.) Or boil until tender, then mash with whole milk, butter and salt for mashed potatoes (whip with a hand mixer for a creamier texture). Combine them with onions, cream and anchovies to make a traditional Swiss gratin.

Frozen Blackberries

STORE: In the freezer.
USE: In smoothies, yogurt parfaits, and baked goods. Try this Lime Yogurt Cake with Blackberry SauceBlackberry Cobbler or combine them with your apples in a pie.

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