Next week is Thanksgiving! Hope everyone enjoys their time with family and friends.
Our delivery schedule is:
- Tuesday ~ West Plains 2 pm pick up point deliveries to follow. I will then be making a stop at the Mountain Home pick up point. Anyone wishing to schedule this with me please let me know. I will text all those interested in meeting me Tuesday evening in Mountain Home as I leave West Plains. I will be arriving at the MH pick up point about an hour later.
- Wednesday ~ 1:30 pm pick up point with deliveries to follow
- Friday ~ Springfield
Next week we will be enjoying these Certified Organic Goodies: Baby Spinach, Small Potatoes, Broccoli, Carrots, Red Onions, Red Seedless Grapes, Bananas, Lemons, D'Anjou Pears, Parsley, Celery, Sweet Potatoes, Cranberries and Cauliflower.
Locally: Lettuce, Kale, Red Swiss Chard, Sweet Bitty Peppers, Microgreens, Radishes, Apples, Cherry Tomatoes, Sweet Dumpling Squash and Brussels Sprouts. Since quantity is unknown I am putting them in just a few boxes and as an add on.
The meat for the week of Nov 22nd is: Ground Beef
** We all have a very busy week ahead. Please have all orders or changes to standing orders in by Noon Friday. Thank You! **
For next week we are looking forward to working with these items:
- Lettuce (Hydroponically grown local)
- Baby Spinach
- Kale (organically grown local)
- Swiss Chard (organically grown local)
- Broccoli (organically grown local and cert org from KC)
- Sweet Bitty Peppers (local)
- Microgreens (local)
- Red Onions
- Sweet Dumpling Squash (striped, local)
- Celery and Parsley (cert og)
- Radishes (local)
- Mushrooms (ours ~ local)
- Sweet Potatoes AND Brussels Sprouts (local)
- Apples a variety of freshly picked apples (local)
- Red Seedless Grapes
- Cherry Tomatoes (local)
- Terrell Creek Chevre
- Small Potatoes
- Ground Beef
- Pizza Crusts (organic - regular & gluten free)
- Fire Roasted Tomato and Garlic Pizza Sauce, og
Our box line up...
Special Thanksgiving Boxes:
- Thanksgiving Meal for Four $90: Lettuce, 6 oz Baby Spinach, Broccoli, Three Pounds of Small New Potatoes, Two Pounds of Carrots, Cauliflower, Microgreens, Two Pounds of Red and Yellow Onions, 1.5 lb Brussels Sprouts, Four Sweet Dumpling Squash, 8 oz Radish, Two Pounds of Apples, Two Pounds of Bananas, Pound of Red Seedless Grapes, Four D'Anjou Pears, Parsley, Two Pounds of Sweet Potatoes, 12 oz Cranberries, 2 lb bag of Lemons, Two Packages of Mushrooms, Two Pounds of Lundberg Organic Brown Basmatti Rice and Celery.
- Thanksgiving Meal for More $150: Two Heads of Lettuce, 6 oz Baby Spinach, Two Broccoli, Five Pounds of Potatoes, Three Pounds of Carrots, Two Cauliflower, Microgreens, Three Pounds of Red and Yellow Onions, Eight Sweet Dumpling Squash, Two Pounds of Brussels Sprouts, 8 oz Radish, Three Pounds of Apples, Three Pounds of Bananas, Two Pounds of Red Seedless Grapes, Eight D'Anjou Pears, Parsley, Five Pounds of Sweet Potatoes, 2-12 oz bags of Cranberries, Terrell Creek Chevre (your choice of Herb and Garlic or Cranberry Pecan), Two Packages of Mushrooms, Two Pounds of Brown Basmatti Rice and Celery.
- Recipes at the end of the newsletter
- Pizza Box: Broccoli, Sweet Peppers, Red Onion, Bit 'O Shrooms, Herb and Garlic Chevre, Ground Beef, Two Organic Pizza Crusts (please specify reg or gf) and Organic Fire Roasted Pizza Sauce.
- Meat and Potato Box: Broccoli, 1.75 lb Potatoes, Pound of Carrots, Cauliflower, 4 oz Sweet Bitty Peppers, Red Onions, Herb and Garlic Chevre and a Pound of Ground Beef.
Full Share Boxes $50
- Full Share (FS): Two heads of Lettuce, 6 oz Baby Spinach, 5 stems of Kale, Broccoli, Pound of Carrots, 4 oz Sweet Peppers, Microgreens, Cauliflower, 8 oz Radishes, 1.5 lb Red Onions, Two Sweet Dumpling Squash, Parsley, Celery, Two Pounds of Apples, Two D'Anjou Pears, 1.25 lbs of Red Seedless Grapes and Three Pounds of Bananas.
- FS B (with meat): Two lettuce, 6 oz Baby Spinach, Broccoli, Cauliflower, 4 oz Sweet Peppers, Microgreens, Pound of Red Onions, Two Sweet Dumpling Squash, 8 oz Radishes, One and a Half Pounds of Apples, Three Pounds of Bananas, Two D'Anjou pears, Parsley, Celery and a Pound of Ground Beef.
- FS V (Veggie Only): Two Lettuce, Six Once Baby Spinach, Two Bundles of Broccoli, Two Pounds of Small Red Potatoes, Two Pounds of Carrots, Cauliflower, Pound of Brussels Sprouts, Two Sweet Dumpling Squash, Microgreens, 8 oz Radishes, 8 oz Sweet Peppers, Two Pounds of Red Onions, Celery and Parsley.
- HS: Head of Lettuce, Cauliflower, Quarter Pound of Sweet Peppers, Red Onions, 8 oz Radish, Microgreens, Two Pounds of Apples, Two Pears, Parsley and Two Pounds of Bananas.
- HS B (with meat): Head of Lettuce, Cauliflower, 4 oz Sweet Peppers, Red Onions, One Pound of Apples, Two D'Anjou Pears, Two Pounds of Bananas, Parsley and a Pound of Ground Beef.
- HS V (veggies only): Head of Lettuce, 6 oz Baby Spinach, One Pound of Carrots, 4 oz Sweet Peppers, Red Onions, 8 oz Radish, Cauliflower, Parsley, Two Sweet Dumpling Squash, Pound of Brussels Sprouts and Celery.
- HS F (Fruit Only): Two Pounds of a Variety of Apples, Two and a Quarter Pounds of Red Seedless Grapes, Four D'Anjou Pears, 3 Pounds of Bananas and 2 lb Lemon.
"$10 Add on" Selections (need more salad fixings? or more fruit? This can help out)
- Fruit Salad (10F): One Pound of Apples, Pound of Seedless Grapes, 2 lb Bananas and Lemons.
- Salad Bar (10S): Lettuce, 6 oz Baby Spinach and Microgreens.
Items you may wish to add on to your box:
- Please note that any of the produce used above may be requested to add on to any box selection. For instance if you are getting one bundle of broccoli and would like a second just respond to this email like this: "I would like a HS B + 10F + broccoli". This will give you the HS B box, a $10 Fruit add on and an extra bundle of Broccoli.
- Terrell Creek Chevre: Herb and Garlic, Plain, Cranberry Pecan, (and others... please visit the order guide page for more selections) $5.75
- Lettuce $2.75
- Kale or Swiss Chard 10 stems $2.75
- 6 oz Baby Spinach $2.50
- Broccoli $3.85
- Cauliflower $4.25
- 12 oz Cert. Organic Cranberries $3.50 (I freeze these to use throughout the year. They freeze well. I just put the bag as is directly into the freezer.)
- 2 lb bag of Lemons $4.50
- Celery $1.75
- Parsley $1.50
- 3 lb Sweet Potatoes $6
- Brussels Sprouts $3.50/lb
- Microgreens $4.50
- Apples 3 lb for $5
- Mushrooms - 6 oz Baby Bella (aka portabella or Crimini) or 8 oz White Button. $3.50 per package or three packages for $10
- Sweet Italian Sausage $6.75 per pound.
- Ground Beef $7.75 per pound Certified Organic Grass Fed Local
- Other Meats Available include Beef ~ ground, steaks, roasts, organ meats. Pork ~ ground, chops, roasts, ham, bacon, sausages including breakfast, German, Sweet Italian etc. Chicken ~ whole, cut up, thighs, breasts, organ meats and more. See the Order Guide page for the full listings with pricing.
Thank You for your Support!
Have a Blessed Week!
Wendy, Bob, Robert, Miranda, Jacob, James and Joey
- Please email Orders/Changes by Noon Friday for the following weeks delivery.
- You may request a trade out of up to three items in your box by the deadline. For instance, you have tomatoes and cucumbers coming in your garden - ask me to hold them and suggest a preferred substitute.
- I check my email and fb at least once per day ~ Monday through Noon Friday. If you send in an order and do not hear from me within 24 hours, assume I did not get it and resend please.
- Standing order required after a maximum of three weeks. We have found that Standing Orders work best for everyone. You don't have to worry about contacting me from week to week. The growers can project and grow exactly what they need to fill the boxes. And we all can have a little family time. :)
- In general, it seems to take people a few weeks to figure out what will work best for their family as far as a standing order is concerned. Once the trial period is over, everyone benefits from choosing a weekly or bi-weekly standing order.
- It doesn't have to be the same box each week. (some families alternate between a FS one week and a HS the next.)
- Some families set up a standing order and then contact us when the newsletter comes out to let us know if they wish to switch their box style for that week or add another on etc. We try to keep things simple and flexible.
- If you need to take off a week here or there - we are good with that. Just send an email by the deadline as above... make sure to get a confirmation that we received the notice.
- We are working with fresh produce and projecting what we will have for the boxes a week in advance. Due to things beyond our control (weather, harvest) the boxes may change at the last moment.
- Delivery fees: Individual or combined orders of $75 or greater - no delivery fee applies. Under $75 ~ $2 delivery fee. No delivery fee for meeting at one of the pick up points. See Website for further information. (8/2012)
- 2 cups all-purpose flour (can use Bob's Red Mill Gluten Free Flour)
- 1/2 teaspoon Redmonds Real S
- 2/3 cup shortening or butter
- 1/4 cup water
- 2 eggs
- 1 tablespoon lemon juice
- 6 apples - peeled, cored, and cut into approx
1/2-inch thick slices
- 1 cup og cane juice crystals (aka
- 3 tablespoons all-purpose flour (may use Bob's Redmill og GF Flour blend
- 1/2 teaspoon ground cinnamon
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk 2 cups flour and salt together in a bowl. Cut shortening (or butter)
into flour mixture using a pastry blender or a fork until crumbly.
- Whisk water, eggs, and lemon juice together in a separate bowl; stir into flour mixture until dough forms a ball. Split dough into halves; roll each half into about a 9x13-inch rectangle. Press 1 rectangle into the bottom of a 9x13-inch baking dish.
- Place apple slices in a large bowl; add sugar, 3 tablespoons flour, and cinnamon. Toss apples to coat; spread over crust. Cover apple filling with remaining crust, piecing together any scraps to cover any holes. Cut several slits into top crust for ventilation while cooking.
- Bake in the preheated oven until edges are browned and crisp, 45 minutes to 1 hour. Cool to room temperature before cutting into squares, about 30 minutes.
Sweet Potato Pie with Pecan ToppingIngredients...
- 1 1/4 cups all purpose flour
- 1 Tbsp sugar
- 1/2 teaspoon salt (skip the salt if using salted butter)
- 10 Tbsp cold butter, cut into 1/2-inch cubes
- 3 Tbsp ice water
- 2 eggs
- 2 pounds sweet potatoes
- 3 Tbsp melted butter
- 1/4 cup brown sugar
- 2 Tbsp granulated white sugar (can reduce to 1 Tbsp if you want less sugar)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1 1/2 teaspoons vanilla extract
- 7 ounces sweetened condensed milk
- 3 Tbsp butter
- 1/2 cup brown sugar
- 1 Tbsp heavy whipping cream
- 1 cup pecans, h
alf of them roughly chopped, the other half whole
1) If you are making the pie crust from scratch, make the pie dough at least an hour in advance of making the pie. To make the dough, put the flour, sugar, and salt in a food processor and pulse a couple of times to blend.
Add half of the butter and pulse several times. Add the rest of the butter and pulse several more times, until the butter pieces are not bigger than the size of a pea.
Add 2 Tbsp of ice water and pulse a couple of times. Add another Tbsp (a teaspoon more if needed)
and pulse, just enough so that the dough holds together when you pinch it with your fingers.
Empty the food processor onto a clean surface. Form a ball with the dough. Flatten to a smooth disk about 6 inches wide. Wrap tightly in plastic wrap and chill for 1 hour.
2) Pierce the sweet potatoes with the tines of a fork in several places. Bake in a 350°F oven for 1 hour, or until cooked through and soft. Remove the sweet potatoes from oven when done and let cool.
3) Remove the crust dough from the refrigerator and let sit for 5 to 10 minutes before rolling it out. Place it on a clean, lightly floured surface. Roll out the dough into a 14-inch round, large enough for a 9-inch pie plate. Place dough on and in the pie dish, turn the edges under and crimp. Poke the bottom of the crust a few times with tines of a fork. Place into the freezer to chill.
4) When the cooked sweet potatoes are cool enough to handle, scoop out the flesh into a bowl. Mash with a potato masher. You should have 2 cups of sweet potato purée.
5) In a separate large bowl, beat the eggs. Whisk in the butter, brown sugar, white sugar, cinnamon, nutmeg, ginger, vanilla extract and sweetened condensed milk.
6) Whisk together the egg and sugar mixture with the mashed sweet potato until smooth. Pour into the frozen unbaked pie shell. Smooth surface so that it is even.
7) Bake at 350°F for one hour or until the filling has set. Remove from oven and let sit to cool down for 30 minutes or so.
8) To make the pecan topping, melt 3 Tbsp butter in a small saucepan over medium heat. Add 1/2 cup of brown sugar and cook, stirring, until smooth, a couple of minutes. The sugar should bubble up a bit.
Stir in 1 Tbsp of heavy whipping cream. The mixture should bubble up a lot. As soon as you've mixed in the cream, add the pecans. Stir to coat the pecans with the sugar mixture.
As soon as the pecans are coated with the sugar mixture, pour them over the top of the pie. Use the back of a metal spoon to spread them out in an even layer on the top of the pie.
Let the pie cool a bit before serving.
We like our cranberry sauce smooth here. However this is yummy without crushing the berries and straining. We eat cranberries done like this throughout the year as I freeze any extra bags of cranberries to do just that. :) If oranges are unavailable I omit the orange zest and use just water (no orange juice).
- 12 oz fresh (or fresh-frozen) cranberries
- 3/4 cup of Og Dehydrated Cane Juice Crystals (aka sugar)
- approx 1 TBL Orange Zest (zest of one orange)
- 1/2 cup of Fresh squeezed orange juice +1/4 cup water
- 1 Cinnamon Stick (optional)
However, because my kids like it without skin I use my stick blender to crush all the berries and make it smooth. I then put it through an old metal grape strainer - pressing it through the holes on the sides. I seriously end up with just clear skins in the end... barely anything to make it worthwhile to go to the birds with. The cranberry sauce will be fairly thick. If you wish to have it thinner you may add up to 1/4 cup additional water. Or likewise if you like a thicker sauce you can just use the 1/2 cup of Fresh Oranges Juice. I find that 3/4 total liquid is just right for us.
If I worked this at the last minute I will serve it warm. However, it can be jarred up 2-3 days in advance. So, I often created a double or triple batch so we can have this yumminess chilled several days in a row.
Broccoli Rice Casserole
- 6 cups fresh broccoli cut into bite sized pieces
- 2 cups cooked rice
- 3 tablespoons butter
- ¾ cup onion, diced (about 1 small)
- 3 tablespoons flour
- 2 cups milk
- ¼ teaspoon each garlic & black pepper
- ½ teaspoon Salt
- ½ teaspoon paprika salt to taste
- 4 oz cream cheese
- 2 cups shredded cheddar cheese, divided
1. Preheat oven to 350 degrees.
2. Cook onion and butter on medium
low heat until softened and translucent. Stir in flour, salt,
garlic powder and pepper. Cook an additional 2 minutes.
3. Gradually pour in milk while whisking. Continue whisking over medium heat until thick and bubbly. Remove from heat and add paprika, cream cheese and 1½ cups cheddar cheese. Stir until melted.
4. Place broccoli in boiling water for about 2 minutes. You still want it slightly crisp as it
continue to cook in the oven. (optional... sometimes I skip this step and it works out just fine)
5. Stir together rice, broccoli and cheese sauce. Place in a greased 2 qt casserole dish. Top with remaining cheese and bake 35 minutes or until bubbly and cheese lightly browned.
Simple Roasted Broccoli, Cauliflower, Carrots and Brussels Sprouts
- Serves 2-4
- Total Time 35 minutes
- 2 tablespoons olive oil
- 1 ½ cups broccoli florets
- 1 ½ cups cauliflower florets
- 1 ½ cup brussels sprouts, halved
- 1 1/2 cup carrots sliced at an angle
- 2-3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ chopped onion
- 1 tablespoon fresh lemon juice
- ¼ cup grated parmesan cheese
My Favorite Way to Prepare the Sweet Dumpling Squash:
Maple Sweet Dumplings
- 1 sweet dumpling squash
- 1/2 cup pure maple syrup
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoons salted butter
- Preheat oven to 350 degrees.
- Cut the top of the sweet dumpling squash off and remove seeds with a spoon.
- Use a fork to poke several holes in the outside skin of each half of the squash. Place squash in baking pan with hollow side up. Add 1" of water to bottom of pan. I place the 'lid' beside each wee sweet dumpling on its side and sprinkle them with a bit of cinnamon sugar.
- Place 1 tablespoon of butter, 1/8 teaspoon of nutmeg and 1/2 teaspoon of cinnamon in the hollow of each squash half. Pour 1/4 cup of maple syrup on each.
- Bake uncovered on middle rack for 30-45 minutes or until the flesh is soft.
- Serve hot. Each Dumpling will serve one person and can be served with dinner "as is." Alternately, you may allow the squash halves to cool partially, remove the skins, and mash or puree the squash.
What to do with those microgreens... You can use the microgreens in your salads, top your soups or entrees when plating them up, create another layer of happiness on that left over turkey sandwich.
Have a Wonderful Thanksgiving!!!