CAN You Believe It??

CAN You Believe It??

Good afternoon!

A quick note before we dive into the good stuff:

Please don't forget to leave last week's bags and ice packs out for us to take back. Each week we clean, sanitize, and reuse them. This is all part of our effort to be a low waste company and a good pal to the Planet. Thanks for your help!

Additionally, check out our newest Pop-up, Cannapalooza! If there are other items you'd like to can/pickle/preserve but don't see in the collection, send us an email and we'll try to source them for you, within reason (e.g., strawberries were done a looong time ago).

Hugs, 

Shannon 


CAN You Believe It??

Hello, Folks! It’s Shannon on the keys, so sit down and seal in for a corny joke filled newsletter about the history of why we CAN! And you can thank the French, because, obviously. (Autrement dit: vous pouvez, évidemment, remercier les français. Comme d’hab.)

Throughout history, humans have been preserving foods for lean periods via drying, salting, and fermenting; however, canning is a relatively new food preservation method. (Cavemen didn’t have glassblowing friends like Olivia to help them save the figs they stumbled on.) It wasn’t until a “small” general in France needed to find ways to feed his constantly moving army that canning became prevalent. (Hint: it was Napoleon and he was average height for his time.) By the early 1800s, inventors had created new processes that included heat preserving food in glass jars. After multiple iterations and inventions from folks with the last names Mason and Kerr (fun fact: the Ball brothers just bought up other companies), 106 years ago we came to have canning as we know it today.  If you’d like to read more on the unabridged (but still brief) history of canning, check out this Spruce article and this fun pictorial timeline of canning from the USDA’s National Agricultural Library.

Erin told me I wasn’t allowed to use the “B" word (I'll spoil the secret, it's botulism), but careful preparation and canning sanitation are crucial to a successful canning operation! Tools like this USDA site are full of recipes and instructions on how to can a variety of fruits and vegetables! 

Preserving foods is a fun and relaxing way to appreciate the beautiful bounty that summer offers.  It's also a great communal activity to do with folks you appreciate! (Shout out to long-time customer Eliza H, who canned over 300 jars in one weekend with friends!) So call up some buddies and gossip over a vat of peaches or while you’re peeling skins off of tomatoes, and enjoy the last bits of summer before the leaves change and sweater weather arrives.


 

WHAT'S IN THE BAG?

Delivery dates: Saturday, 9/4 and Tuesday, 9/7

Note: If you order a "Meat and Fish Share" you will receive just the meats listed, not the "dairy" items (i.e., eggs, yogurt, etc). If you order a "Fish and Seafood Share" you will receive the fish listed, not the dairy items.

 

Add-on Grain of the Week - Pita from Sharonna's Bakery*
Add-on Bread of the Week - Country Round from Iggy's 
Add-on Pastry of the Week - Chocolate Croissant from Iggy's
Add-on Fresh Pasta of the Week - Lemon Basil Pasta from Valicenti
Add-on Cheese of the Week - Burrata from Mozzarella House
Add-on Mezze of the Week - Artichoke Pesto from Dave's Fresh Pasta
Add-on Fruit Share - Shinsui Pears from Champlain Orchard and Ginger Gold Apples from Kimball Fruit Farm
Add-on Gluten-Free Grain of the Week - Banana Tea Bread from Something Sweet Without Wheat

*These pitas are AMAZING. They do not contain any preservatives and should be frozen or consumed within 4 days. Due to Rosh Hashanah on Tuesday, the GOTW going out that day will be frozen.

 

HALF SHARE

Omnivore Protein - Ground Pork from Feather Brook Farms; Eggs from Feather Brook Farms and Grant Family Farm
Pescatarian Protein - Pollock from Red's Best; Eggs from Feather Brook Farms and Grant Family Farm
Vegetarian Proteins - Tofu from 21st Century Foods; Eggs from Feather Brook Farms and Grant Family Farm
Paleo Proteins - Ground Pork from Feather Brook Farms; Eggs from Feather Brook Farms and Grant Family Farm
Fruits and Veggies - Onions and Tomatoes from Langwater Farm; Carrots from Kitchen Garden Farm and Heron Pond Farm; Lettuce from Pete's Greens and Brookford Farm
Grain - Popcorn from PopZup
Special Treat - Oatmeal Butterscotch Cookies from Forge

 

WHOLE SHARE 

Omnivore Protein - Ground Pork from Feather Brook Farms; Pollock from Red's Best; Eggs from Feather Brook Farms and Grant Family Farm; Stroudwater Tomme from Silvery Moon Creamery

Pescatarian Protein - Pollock, Salmon from Red's Best; Eggs from Feather Brook Farms and Grant Family Farm; Stroudwater Tomme from Silvery Moon Creamery
Vegetarian Proteins - Tofu from 21st Century Foods; Ravioli from Valicenti; Eggs from Feather Brook Farms and Grant Family Farm; Stroudwater Tomme from Silvery Moon Creamery
Paleo Proteins - Ground Pork from Feather Brook Farms; Pollock from Red's Best; Eggs from Feather Brook Farms and Grant Family Farm
Fruits and Veggies - Onions and Tomatoes from Langwater Farm; Carrots from Kitchen Garden Farm and Heron Pond Farm; Lettuce from Pete's Greens and Brookford Farm; Peaches from Kimball Fruit Farm and AppleCrest Farm; Beets from Harlow Farm 
Grain - Popcorn from PopZup
Special Treat - Oatmeal Butterscotch Cookies from Forge; Caramels from McCrea's

 

DOUBLE SHARE

Omnivore Protein - Ground Pork from Feather Brook Farms; Pollock from Red's Best; Steak from Feather Brook Farms; Eggs from Feather Brook Farms and Grant Family Farm; Stroudwater Tomme from Silvery Moon Creamery; Ricotta from Mozzarella House
Pescatarian Protein - Pollock, Salmon, Yellow Fin Tuna from Red's Best; Eggs from Feather Brook Farms and Grant Family Farm; Stroudwater Tomme from Silvery Moon Creamery; Ricotta from Mozzarella House
Vegetarian Proteins - Tofu from 21st Century Foods; Ravioli from Valicenti; Veggie Burgers from VT Bean Crafters; Eggs from Feather Brook Farms and Grant Family Farm; Stroudwater Tomme from Silvery Moon Creamery; Ricotta from Mozzarella House
Paleo Proteins - Ground Pork from Feather Brook Farms; Pollock from Red's Best; Steak from Feather Brook Farms; Eggs from Feather Brook Farms and Grant Family Farm
Fruits and Veggies - Onions and Tomatoes from Langwater Farm; Carrots from Kitchen Garden Farm and Heron Pond Farm; Lettuce from Pete's Greens and Brookford Farm; Peaches from Kimball Fruit Farm and AppleCrest Farm; Beets from Harlow Farm; Potatoes from Blossom Brook Farm; Green Beans from Warner Farm 
Grain - Popcorn from PopZup; Focaccia from Forge
Special Treat - Oatmeal Butterscotch Cookies from Forge; Caramels from McCrea's

 


 

RECIPES

(from Shannon)

Baked Pollock with Tomatoes - With canning on the brain, I don't really want to think about complicated dinners to make, but a simple baked pollock seems like a good fit!

Green Bean and Ricotta Casserole - I mean... yes. Just give me all of this.  

Tomato and Onion Salad - Again, simple, easy, delicious side or lunch for you to enjoy! 

Golden Beet and Peach Soup - Okay, sometimes I pair two items and just see what Google brings up. This one is a little out there, but I'm into it! 

Asian Pear Cobbler - For the fruit share folks, check out this recipe posted by Champlain Orchard themselves! 

Grilled Yellowfin Tuna - Easy peasy with a little lemon squeezy! 

Rainbow Carrots with Crispy Tofu Bites - Stunning and tasty! 

Roasted Carrot, Tomato, and Onion - Simple side to go with any of the protein options this week, or chill and top on a salad! 

Tips and Tricks for storing your food and getting the most from your shares can be found HERE.