Check out this week's harvest, great recipe ideas, and a few updates from 4P Foods.

4P Foods Weekly Harvest

What to expect in your bag...

Sorry this newsletter is a bit later than usual this week - it was all hands on deck yesterday at the Squawker Festival at Whiffletree. Thanks to everyone who made it out. What a fun day!

BUILD YOUR OWN LOCAL CHEESE BOARD!
In this week's dairy share you'll find the perfect combination to build your own local, grass-fed cheese board. De Glae Sheep's Milk Dew Drop Cheese is perfectly smooth and full of flavor. The mini wheel looks amazing on a platter, especially alongside member favorite Monocacy Silver (brie style) Goat Cheese from Cherry Glen Farm. It is more tangy and flavorful than most Brie, but ripens to a similar creamy internal consistency. Pair that with the 100% Grassfed Cow Colby Raw Cheese from Trickling Springs, and you've got a cheese board worthy of pairing wine with. Drizzle your board with some local honey, get out the fig jam, and pour the wine. Bon Appetit!

PRODUCE PUN CONTEST
Do vegetable puns naturally roll off your tongue? We're looking for new produce puns to use for promotional material, and just because we love being punny. The puns don't have to be limited to just fruits and veggies, but has to relate to local food. Email your best pun to bonnie@4pfoods.com and the winner will get a free bag! Thanks a melon :)

SWAP SYSTEM BLOG POST
Still confused about how our awesome new swap system works? Our intern Annabel put together this handy dandy guide on how to use the system and create the bag of your dreams. Check it out here!

BABY BOK CHOY
We are so excited to be getting baby bok choy in our bags this week! A staple in Asian cooking, bok choy is a member of the cabbage family. The veggie is packed with vitamins A and C. Known for its mild flavor, it's good for stir-fries, braising, and soups, as well as eaten raw. We love it satueed with ginger and garlic in this recipe, or simply steamed and drizzled with sesame oil. Check out this recipe roundup for more inspiration.

Thanks for all your support.
-Tom & the 4P Foods Team

You can expect some or all (weather pending) of the following this week:

Produce Share

Asparagus - Fifer Family Farms, Camden, DE
Baby Bok Choy (Organic) - White Swan Acres, New Holland, PA
Blueberries - Giumarra Farms, Sebring, FL
Bunched Spring Spinach - Scrivani Farm, Vineland, NJ
Crimini Mushrooms - Country Fresh Farm, Toughkenamon, PA
Easter Egg Radish Bunch (Organic) - Elm Family Farm, Lititz, PA
Fresh Pressed Apple Cider - Kauffman's Orchard, Bird In Hand, PA
Green Bibb Lettuce (Organic) - Fresh20, Stevensburg, VA
Hot House Tomatoes on the Vine - Red Sun Farm, Dublin, VA

Protein Share

Pasture Raised Bone In Pork Chops - Whiffletree Farm, Warrenton, VA
100% Grassfed Ground Lamb - Sunrise Farm, Stuarts Draft, VA
Chicken Tenders (Certified Organic & Humane) - Shenandoah Valley Organics, Harrisonburg, VA
Pasture Raised Pork Chorizo Sausage Links - Clark's Old Peach Tree Farm, Sperryville, VA
Pasture Raised Pork Sage Breakfast Patties - Clark's Old Peach Tree Farm, Sperryville, VA

+Eggs (Half Dozen or Dozen available with Protein or Dairy Share Only) from Whiffletree Farm.

Dairy Share

100% Grassfed Cow Colby Raw Cheese - Trickling Springs Creamery, Chambersburg, PA
De Glae Sheeps Dew Drop Cheese (!!) -
Half Gallon Whole Milk - Trickling Springs Creamery, Chambersburg, PA (Lowfat & Nonfat Options Available Upon Request)
Monocacy Silver (brie style) Goat Cheese - Cherry Glen Farm, Frederick, MD
Organic Lowfat Yogurt Smoothies (Assorted Flavors) - Trickling Springs Creamery, Chambersburg, PA (Unsweetened, Plain Available Upon Request)
Organic Yogurts (Assorted Flavors) - Pequea Valley Creamery, Ronks, PA

+Eggs (Half Dozen or Dozen available with Protein or Dairy Share Only) from Whiffletree Farm.

RECIPE IDEAS

For instructions on proper storage of your weekly items please see our Storage Tips Blog Post. This post will be regularly updated with new items that come in your bag. You can search items by alphabetic order.

Don't forget to keep the plastic "Green Bags" that come in your share each week. They are specially made to keep your produce fresh for as long as possible. They can be rinsed and reused so be sure that you don't accidentally throw them in the trash. If your kitchen drawers get too crowded, just throw them back in your 4P Foods tote bag and we will take care of recycling them for you.

RECIPES:

Breakfast/Drinks:

Radish and Goat Cheese Toast

Buttermilk-Blueberry Breakfast Cake

Jamie Oliver’s Blueberry Blender Pancakes

Breakfast Hash with Chorizo & Eggs

Soups, Salads, and Apps:

15 Minute Parmesan Roasted Asparagus

Ginger Bok Choy Soup with Noodles

Easter Egg Radish Salad

Spicy Roasted Bok Choy

Pickled Radishes

Garlic and Ginger Bok Choy

Buttery Garlic Mushroom Toast with Herbed Ricotta Spread

Mains:

One Pan Lemon Parmesan Chicken and Asparagus

Pasta with Mushrooms, Tomatoes & Spinach

Spinach Dal (Lentils cooked with Spinach and Tomatoes)

Ricotta Goat Cheese Polenta Bake with Mushrooms, Greens, and Caramelized Onions

Creamed Spinach and Mushrooms in White Wine Sauce

Apple Cider Glazed Pork Chops

Keftedes (Lamb Meatballs)

Chorizo Roasted Red Pepper Spinach Gnocchi

Dessert:

Blueberry Oatmeal Crumble Bars

Be sure to check out our PINTEREST PAGE for all of these recipes and more…whenever you want them!
*Most of the information on the history and proper storage of your vegetables comes from The Produce Bible by Leanne Kitchen

A Note from 4P Foods:
	Don't forget!! Cutoff times to skip a bag: Sunday at midnight for Wednesday deliveries, Monday at midnight for Thursday deliveries, and Tuesday at midnight for Friday deliveries. If you have scheduled upcoming skips and change your membership at all, you will need to reschedule those since it is a new subscription that gets created. Email or call if you need help.
	If you have a produce share AND a protein/dairy share and need to skip a given week, be sure to skip ALL of them when logged into your account page. Otherwise, the system is designed so you can skip one or the other in a given week.
	If you ever get a bruised apple or "sad" greens or anything along those lines - TELL US! It happens in the world of produce, and we need that kind of feedback to tell our farmers if something is wrong, and get you a discount/credit if needed. That's what we're here for!
	Wanting to learn a little more about the best ways to prepare your Grassfed meat each week? Jesse from Wiffletree Farm suggests these two cookbooks for those learning their way around: The Grassfed Gourmet and Long Way on a Little: An Earth Lover's Companion for Enjoying Meat, Pinching Pennies and Living Deliciously.

Peas and love,

The 4P Foods Team

Copyright © 2016 4PFoods, All rights reserved.

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