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Welcome to Week 36
Holiday Schedule
Please make sure you understand the holiday schedule and mark your calendars now! There will be no pickups the last week of the year (next week), between Christmas and New Years. We will pretend the week doesn't exist, and those who would have picked up that week will pick up the following week instead. This means all half-share members will have an additional week off between pickups. So...
- If you are an ODD* week half-share member you picked up last week, December 14th (or 15th for Thursday pickup groups) and will come back January 4th (or 5th).
- If you are an EVEN* week half-share member you will pick up this week, December 21st (or 22nd for Thursday pickup groups) and again January 11th (or 12th).
- If you are a full share member, you will pickup this week, December 21st (or 22nd), but not next week, and will come back January 4th (or 5th).
* you can tell what week we're on by looking at the first line of the newsletter each week! See? 36 is an even week.
We have been posting this every week this month, and also at the pickup sites. We don't know how else to inform you, so please make sure others who pick up your food are aware of the schedule. Thanks!
Extras Available
Place your orders and trades by noon the day of your pickup to orders@fairshares.org. Don't forget to include your pickup group and name! Check the price list on the website for pricing on all the normally available items. If you are trying to make an even swap, be sure to include back up choices in case we run out of your selected item.
Rav it up!
Mangia Pasta (now Midwest Pasta, but we like the name Mangia better) has a great array of ravioli to add a little excitement to your dinner plate! We only keep a few of each variety in stock, so please give second choices. Let us know which ones you like best.
Mushroom OR Four Cheese Ravioli: $8/lb.
Butternut Ravioli OR Sundried Tomato Ricotta Ravioli: $9/lb.
Goat Cheese Ravioli: $10/lb.
Apples! Fujis: 5/$4.45 Wowza, those are expensive (~ $2.50/lb.), but they're all we could find locally, so we'll take 'em!
Bok Choy: $1.50 hd. (limited)
Tomato seconds: $1.50/lb.
Carrots: $3/.75lb. bunch
Parsnips: $3/.75lb. bag
Turnips: $1.50/lb. big pinktops or japanese
Sunchokes: $3.25/lb.
Daikon Radish: $2/lb.
Garlic: $1.60/four heads
Onions: $2/lb.
Don't forget we have salmon!
$12.50/lb. sockeye (strongest flavor, fattiest and reddest), coho (medium) and keta (mildest flavor, lowest fat, doesn't need to cook as long). Various sized fillets available. Order by the pound and we'll try to match it.
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What Makes the World Go 'Round?
Popcorn! I know we talk about popcorn a lot, but that's because it's our second favorite food group.
We had a recently new member say she might want to trade her popcorn a couple weeks ago. She had never made it on the stove and probably wouldn't. Her young daughter was game to try it, and when I regaled the wonders of stove-popped popcorn, and suggested she look up videos on YouTube for demonstrations, she decided to give it a try. The next week, she told me they not only tried it, but had it three times, including making some kettle corn! Jamie told me of her lazy-woman's version of kettle corn: sprinkle a little sugar over your popped, salted popcorn. Sometimes you just do what you gotta do.
I don't know about any of you other converts out there, but I will never eat microwave popcorn again. Sometimes, we finely grate a little cheddar cheese over our popcorn. So good.
Perfect popcorn on the stove can be a challenge, but once you determine the perfect pot, the perfect ratio of oil and popcorn and the perfect heat setting on the right burner, you have found nirvana. Enjoy your dinner.
Keys to Perfect Popcorn
- Use a medium-sized (2 or 2.5 qt.) pan with a single handle and a tight fitting lid
- Pour a thin layer of oil to cover the bottom of the pan. I like to use grapeseed or canola oil
- Pour in popcorn to cover the bottom of the pan in a single layer (I admit do almost two kernals deep, because I like when the popcorn lifts the lid and I have to pour some off into my bowl!)
-Turn the heat on medium-high and wait for the kernals to start popping. If it doesn't seem like they are all popping, turn the heat up a tiny bit. When I got my new range, all the kernals weren't popping. It took me a little while to determine that my heat was just a tad too low. Shake the pan occasionally.
- If the lid starts to lift, hold the pan over your bowl (which should be about three times the capacity of your pan), lift the lid halfway, shake the top half of the pan of popcorn into your bowl and return the covered pan to the stove.
- As the popping slows down, shake more often, eventually shaking the pan continually to avoid scorching. When the popping slows to one kernal every few seconds, turn off the heat and empty the pan into your bowl. Add a healthy shake of salt and/or any of these other ideas: garlic powder, onion powder, curry powder, black pepper, cajun spice, cheddar cheese...any other suggestions? Post them on our Facebook Page!
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Sweet Nothings
"Giving candy as a gift is so trite" Ha ha ha! Maybe when it's nasty, store-bought, run-of-the-mill schlock, but when it's hand-made, lovingly produced Kakao, Little Dipper, Patric or Companion goodies, there's nothing that says You're Special like candy! Stock up for your hostess gifts, grandchildren, niece and nephew presents, and don't forget your number one favorite person to buy for--yourself! You're worth it.
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Claverach Carrots
Useful as Well as Ornamental
Yellow and orange varieties, pretty as can be, as you can see by these two bunches here. What you can't see is how sweet and delicious they are. And save the greens in the freezer for stocks, soups and to stuff in your roast chicken! $3.00/bu.
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 Gnocchi
Say that again? Nyokie, ñoky, gnocchi. It's Italian for gnocchi, and there are many versions and variations, but for this purpose it means a potato and semolina dumpling. The pronunciation is very often botched, so here's Italian 101. The "gn" in Italian is like the "ñ" in Spanish, pronounced "ny" in English. Think mañana or lasagna. Nobody has a problem pronouncing the sound in these common words, but at the beginning of the word, it seems completely um, foreign. Maybe think of Curly in the Three Stooges. Nyuh, nyuh, nyuh.
Then there's the "cch" at the end of the word. Think zucchini. Okay, you got it. If the "h" weren't there, it would be like mostaccioli or cacciatori, which sound like they should be spelled with an "h", but they aren't. Because those are the rules.
Now, who hasn't had gnocchi? Most have us have tried it at a restaurant or cooked it at home, if not made it ourselves. If you haven't, this next seven-week cycle will give you the opportunity (those of you who are half-share members may need to order it depending on whether or not you'll get it based on the rotation and alternating weeks. Remember, we move up through the food groups, which are noted at the top of each food list next to the pickup group.
Keep your gnocchi frozen until ready to cook. Drop them (carefully) into boiling, salted water, stir gently so you don't smoosh them, and remove with a slotted spoon a half minute after they float to the surface (test one for desired consistency). You can also cook your gnocchi reduction style like rice, by simmering in a little broth until it's absorbed. I like to transfer my cooked gnocchi into a buttered casserole, top with some herbs and cheese and bake in the oven until melty.
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Shiitake Bacon
Vegan Meat! We wrote about shiitake bacon a few years back, probably during season one, so we're definitely due for a revisit. Today Kevin mentioned that he tried something with his shiitakes that gave a result sounding a lot like shiitake bacon to me. So I looked up shiitake bacon on google and found a number of recipes. Here's Kevin's version:
- 1 bag shiitakes, stemmed, and rinsed
- place in colander and sprinkle with salt
- allow to drain in sink for 30 minutes
- squeeze out excess water
- preheat a large cast-iron skillet under the broiler
- add a splash of olive oil and the mushrooms and toss to coat
- place under the broiler for 8 to 10 minutes, or until crispy, stirring every few minutes
- remove from oven and toss with minced garlic and black pepper (or a sprinkle of maple syrup for that sweet maple bacon flavor).
Maybe those would be good used in another dish, for instance...
Lasagna or Ravioli
What are you going to make with your pasta sheets? Ravioli is fun, if you have time to make an event of it. Otherwise, why not just layer some of those noodles and sauce and cheese into a pan and throw it in the oven? Add some spinach or kale, or butternut squash, some Italian sausage, perhaps? There are lots of good lasagna recipes online, or make it even easier and have dinner ready when you get home with this simple crock-pot lasagna recipe from our website.
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1. FSA
American Grassfed Beef - Ground
Blue Heron Parsley
Ozark Forest Fresh Mushrooms
Show Me Produce Bibb Lettuce
St. Isidore Carrots
Blue Heron Apple Cider
Biver Slicing Tomatoes
Mangia Pasta Sheets (ravioli or lasagna)
River Hills Poultry Alliance Eggs
Yellow Wood or Marina's Marinara or Hilty Canned Tomatoes
Roundabout Farm Garlic
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7. UCA
Hinkebein Hills Pork Chorizo (bulk)
Show Me Produce Bibb Lettuce
Kruse Farm Kale
Biver Farms Sunchokes
Blue Heron Apple Cider
Biver Slicing Tomatoes
Ann and Allen Gooey Butter Cake Mix ($6.50)
River Hills Poultry Alliance Eggs
Hilty Honey
Yellow Wood Onions
Yellow Wood Potatoes
Companion Bagels or Pain Beaucaire
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6. KW/FSF/FSW
Troutdale Farm Trout
Blue Heron Parsley
Ozark Forest Fresh Mushrooms
Show Me Produce Red Mizuna
Schwartz Apples
Biver Slicing Tomatoes
del Carmen Vegetable Broth
Mangia Pasta Gnocchi
Roundabout Farm Garlic
Hilty Canned Choice
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2. FSB/UCB
Geisert Sliced Ham ($7.00)
Claverach Shoots
Blue Heron Rutabagas
St. Isidore Parsnips
Schwartz Apples
del Carmen Black Beans
Rockome Cheddar
Kuva Coffee ($12)
Blue Heron Butternut Squash
Black Bear Rye or Whole Wheat Rolls
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4. FSD
Buttonwood Chicken ($15.40)
Thies Spinach
St. Isidore Parsnips
Schwartz Apples
Biver Slicing Tomatoes
Ropp Cheese Choice
Bellews Creek Black Beans
Martin Rice
Family Harvest Salsa
Gringo's Tortilla Chips
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3. FSC
Bowood Bison
Ozark Forest Fresh Mushrooms
Blue Heron Rutabagas
St. Isidore Carrots
Schwartz Apples
Sappington Market Peanut Butter
Mangia Pasta Whole Wheat Angel Hair
River Hils Poultry Alliance Eggs
Marble Creek Apple Butter or Hilty Jam
Companion Cranberry Pumpkin Seed Bread ($5.00)
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5. STC/FSE
Hinkebein Beef Brats ($8.50)
Claverach Shoots
Show Me Produce Bibb Lettuce
Blue Heron Swiss Chard
St. Isidore Carrots
Schwartz Apples
Biver Slicing Tomatoes
Marcoot Farms Cheese Choice
Yellow Wood Eggs
Little Dipper or Kakao Chocolate ($4)
Yellow Wood Onions
Yellow Wood Potatoes
Companion Miller's 5 Grain
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