Happy New Year!

Welcome to Fair Shares Season 16 Wk42

We'll see all Full Share, Mini Share, and EVEN-week Half Share members this week.

Your assigned pickup day is [Delivery Day], but if you ever need to switch the day or location, reply to this email before 10a.m. Wednesday.

LOGIN HERE to select your time and ADD it in your cart. Your share will be packed for you regardless, selecting a time just helps us organize and have your bags ready when you arrive.

You may update your cart as many times as you like. We run a report at 10:30 am Wednesdays which includes the latest update,

Pro Tip: You can browse the store when it's "closed" by logging out of your account, but keep in mind that we update the store inventory just before sending out the newsletter.

This email is how we communicate with members. Please at least scan it so you know any important information. If you have questions, just reply to this email.

Wk 42 Produce

It's hard to find any “new” produce this time of the year, but we do have some returning items. We are in the heart of root veggie and winter squash season. We try a delicate balance here so you don’t get too tired of these items, while still supporting our farmers.
Returning: bok choy (pac choi), swiss chard, & beets (golden and red)

Bison Meatloaf

Bison Meatloaf
by Beth Sorrell

I usually double this recipe because I love it so much! Snow is on the way and this is the perfect dish for a winter meal... Read more

💥 Pop Quiz 💥

There are so many details to remember when you start at Fair Shares, and also, policies change over time, and it's not always easy to remember everything, so here's a reminder. Don't worry, we're providing the answers for new members and for those who may have forgotten!

Pop Quiz - Vegetable Storage Answers:
1) True - Cutting the tops off root vegetables and storing them separately (even in the same bag) makes the greens and the roots last longer because they can no longer compete for moisture.
2) True - The green produce bags are compostable and not plastic, but not all produce lasts very long in them.
3) True - Mushrooms stored in the middle back of the refrigerator will often dry nicely if ignored (then you can rehydrated them to use).
4) True - Mushrooms stored in the produce drawer tend to mold quickly, too moist in there. Yes moist!
5) True - Sweet potatoes should not be stored below 55 degrees F.

If you're not already a member of our Fair Shares Facebook group, join now and check it out. It's a great place to get ideas on how to use unknown veggies, ask questions, and share recipes with other members.

FS16 Wk42 Shares, 1/10&11/2024

FS16 Wk42 Shares, 1/10&11/2024

2. FSC
  • Pork - Italian Bulk ($8)
  • Mushrooms - Ozark Forest ($7.5)
  • Pasta - Long Bi-Color ($6.50)
  • Grains Choice ($4.50) - Corn
  • Hummus - Choice ($6.25)
  • Oil - Olive ($7)
  • Bok Choy
  • Squash - Tetsukabuto

5. FSB/FSE/ucb/kwb
  • Bison - Ground ($14.75)
  • Pasta - Short Bi-Color ($6.50)
  • Mushrooms - Ozark Forest ($7.5)
  • Eggs ($5.25)
  • Carrots
  • Radish Wildcard
  • Shoots

  • Beef - Ground 80/20 ($7.25)
  • Del Carmen Choice ($6)
  • Eggs ($5.25)
  • Wildcard ($12.50) choose item from store
  • Lettuce - Bibb
Need pickup site & time info? Click here

Everyone must order by 10:30a.m. Wednesday!

If you need to come on the other day, you must let us know BY EMAIL before Wednesday so we can switch you for the week.


  • Beef - Stew Meat ($9)
  • Eggs ($5.25)
  • Coffee ($13.25)
  • Cranberry Chutney ($7)
  • Granola - Choice ($6)
  • Turnip Wildcard
  • Swiss Chard

  • Chicken - Ground ($8.50)
  • Yogurt - Wildcard ($4.5)
  • Multigrain Bread ($5.75)
  • Wildcard ($7.50) choose item from store
  • Peanut Butter ($7.25)
  • Rice - Choice ($5.75)
  • Radish - Purple Heart
  • Produce Wildcard
Peeling radishes makes them less peppery and spicy. Slicing them thin and soaking them in water in the refrigerator makes them super crispy and perfect for dipping in hummus. Roasting them makes them sweeter and soft, and barely radish-like at all. How do you like your radishes? Tell all on our Facebook Group.
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