Welcome to Week 28!

We'll see all Full Shares, EVEN-week Half Shares, Mini Shares and Delivered Shares this week.

Order deadline 11a.m. for Wednesday pickups groups. 9a.m. Delivered shares and Noon Thursday pickups.


 

BYOB = Bring Your Own Bags. Please put your reusable bags in the trunk of your car so you are prepared should you have to do the pickup unexpectedly (or even expectedly, like you do each or every other week). Although we are thankful to Josh Allen at Companion Baking for supplying an ongoing backup of paper bags for everyone, we think you should all do the right thing and advertise for Fair Shares with the reusable bags we gave you! Josh is the only member exempt from this request. Also, if you borrowed a cloth "guilt bag" at pickup, consider this your guilt trip and bring it back in for the next poor soul who forgot their bags. Thanks!
 

 NEW ONLINE ORDERS TIME DEADLINE FOR WED. PICKUP GROUPS! 

We have moved the Wednesday members' ordering deadline up an hour to 11:00a.m. because noon isn't giving us enough time to pull the reports, gather and pack all the food and set up for the pickups. Please wait until your weekly share items have been added to your cart before selecting any items from the store. You don't have to wait until the newsletter is sent, but keep in mind that the store updating will not have been completed yet. If the store is closed by the time you check, you may logout to browse the store and send us an email, but we may not see it before you pick up because we often aren't at our computers all afternoon.

If you send in your trades and orders and wish to add on or make changes, you may safely do so without it messing anything up. The final cart content is what shows up on the report we use to pull orders.

We've been struggling to have everything ready for Wednesday pickups to start om time at 3:30, so if you're able, come a little later, or if you arrive early to pickup and we're scrambling to finish setting up, feel free to jump in--we're happy to have our community participate in on our Community Supported Agriculture!

Orders from the Store

Keeping the inventory in the store accurate is extra difficult with our system and schedule, so if we are out of something you request, we may contact you if time allows, or send an alternative option. You can always trade it and select something different from the swap items available at your pickup site (sorry, this option is not available to Delivery to Groups members). If you're looking for something you don't see, just email/ask because we might have it even if it isn't in the store.

Delivered share members must order by 9:00am on your delivery day.
Wednesday pickup members must order by 11 on Wednesday and Thursday
pickup members must order by noon on Thursday.

Login to your Farmigo account to swap out the tradable items in your cart.

More questions? Check here on our FAQ page. The FAQ is located under the Basics tab on the website, in case you need to look it up later.
 

Show Your Friends and Followers What Good Taste You Have
Are you active on Facebook, Twitter, Pinterest or Instagram? Please follow us, like us, share and tweet about us!

We would also appreciate you viewing and sharing our Fair Shares videos, as well as leaving a review of Fair Shares on our LocalHarvest.org listing. Thanks!


 

 

Nobody could believe this was carrot tops--yeah, the ones that usually end up in your compost instead of your chicken broth. Use as a dip for veggies (like the carrots whence the greens came), a spread for crackers, or toss over pasta, meat, fish, rice, etc. An easy, basic pesto recipe that replaces the basil with carrot tops. Simply delicious.Read more
Before we get full on into lettuce season, we can get by with using those "cooking" greens in the salad bowl. Many of you have heard about "massaged" kale salads, and that's great if you want to go to the trouble (remember to use olive oil, not massage oil), but another simple solution is to shred your greens and dress them ahead--you can use collards, kale, pac choi, napa or regular cabbage, or Swiss chard. Or all of those.Read more
Filling Fall Flavors. Whether served on its own, or over pasta, there's something so satisfying about a stir fry made of broccoli, chicken, mushrooms and chestnuts in a homemade seasonal pesto. You can substitute whatever fall veggies are in your fridge, and this is also a great way to use leftovers.Read more
This dish was adapted from a Madhur Jaffrey recipe for spinach that I found here . I tend to use what is readily available at my house, rather than going to the store to purchase missing ingredients. Fortunately, I have most Indian spices on hand, having gone through many Indian cuisine phases (obsessions) in the past.Read more
Kevin found this recipe on a website called The Woks of Life a few years ago. I don't remember if he made it, but I'm interested in trying it--mostly because it looks like pizza... The list of ingredients leads me to believe I would be sorely disappointed if I had pizza expectations--please do let us know if you try it and I'm right. Our small purple heart daikons would certainly give a different appearance.Read more
As the summer tomatoes wind down and we prepare for the fall crops, we start thinking of what to do with all those green tomatoes that are taking their sweet time ripening. Don't be afraid of the green! You can use green tomatoes raw or cooked, and you can let them ripen if you're patient. EarthDance has lots of mixed ripe and green heirloom cherry tomatoes available, so we got a few this week and see if we want more next week. EarthDance suggests frying or pickling, and included here are links to some pages we found with multiple ideas to help inspire you.Read more

12/5&6/18
4. FSA/ FSD

Meramec Ground Bison ($12.75)
Ozark Forest Fresh Mushrooms ($7)
Hilty Tomatoes ($7)
Kreta Reserve Olive Oil ($7)
Bellews Creek Black Beans ($3.50)
Companion Frozen Bread Choice ($3.50)
Nolte Winter Squash Choice

12/5&6/18
5. FSB/FSE

Circle B Pork Meatballs or Choice ($8)
Ozark Forest Sundried Tomatoes ($6.75)
Prairie Fruits Chevre Cheese ($7)
Buttonwood Eggs ($4.75)
Midwest Pasta-Short ($6.50)
Mr. Meowski's Sourdough or Biver Slicing Tomatoes
Bee Simple Shoots

12/5/18
1. FSC $29.50

Raincrow Ranch - Ground Beef ($6.50)
Del Carmen Black Beans Choice ($5.75)
Buttonwood Eggs ($4.75)
Ozark Forest Fresh Mushrooms ($7)
Condiment Choice ($5.50)
Bee Simple Shoots
Double Star Carrots
Kopmann Butternut or Acorn Squash
Biver Slicing Tomatoes

2. UCA/KWA

Buttonwood Chicken Sausage Choice ($9)
Marcoot Choice ($4.50)
Coffee ($11.50) or KK Saag Paneer
Hilty or Nolte Pickles ($7)
Braggadoccio Rice or Polenta Choice ($4.50)
Biver Spaghetti Squash
EarthDance Carrots

12/5&6/18
3. UCB/KWB

D & M Gyro Lamb ($10.75)
Ozark Forest Pesto ($6.75)
Cham Pita ($2.25)
Buttonwood Eggs ($4.75)
Midwest Pasta -WW/Porcini/Egg Linguine ($6.50)
Windcrest Dairy Yogurt Choice ($3.75)
Bee Simple Shoots
Biver Slicing Tomatoes

12/5&6/18
1. MINI

Raincrow Ranch - Ground Beef ($6.50)
Del Carmen Black Beans Choice ($5.75)
Buttonwood Eggs ($4.75)
Ozark Forest Fresh Mushrooms ($7)
Thies Spinach

12/6/18
3. Delivered

D & M Gyro Lamb ($10.75)
Ozark Forest Pesto ($6.75)
Cham Pita ($2.25)
Buttonwood Eggs ($4.75)
Midwest Pasta -WW/Porcini/Egg Linguine ($6.50)
EarthDance Carrots