Welcome to Week 9!

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

It's Take Your Salad to Work Day Tomorrow, Wednesday May 29th!
Also Thursday. And Friday, Monday, and Tuesday. Friday is the first of June (don't forget to say bunny bunny--heaven knows you're eating like one), and I know it feels like summer outside, but a sure indication that it is still spring is all the lettuce that our farmers have now. Once the prolonged heat sets in, the lettuce will bolt (i.e. flower and get bitter), so we're going to continue to overload you while we can, because we asked for lettuce and we got lettuce! Consider the salad tips and suggestions below, and accept our apology for the glut. Don't blink, it'll be gone before you know it.


Help! Volunteers Needed
One of our amazing member volunteers, Cabrini, is moving and is no longer available on Wednesdays to help with weighing, sorting, packing and setup before pickups, and another awesome volunteer, Kelly, is taking a job that will not allow her to help us during distribution on Wednesdays, so we're hoping to find some replacements to assist, especially during the summer. If you're interested or able to help, please email and let us know (info@fairshares.org).

 

Official Notice #2: Fair Shares will not have pickups/delivery the week of July 4th!


Going Somewhere?
Our new member accounting system allows for putting your share on hold, but we can't allow it after we've already ordered the produce for the week, so it seems prudent to state our policy: You may put your share on hold (although we and our farmers would much prefer your sell or give your share to family, friends, or co-workers--i.e. a potential new member), but you must do so BY MIDNIGHT on SUNDAY. In the winter, when there is no fresh produce to speak of, it's not a problem, but in high produce season, we can't give you credit for produce we will have to donate. You can even put your share on hold yourself in your account, but again YOU MUST DO THIS BEFORE MONDAY MORNING. We are happy to reschedule for Friday or Monday, when available, if you miss the deadline.


A Note About Ordering Online
We love the new system with the tradable items in your carts and the ability for members to order through the store, but it will always be a challenge. Because of the nature of our trading system at pickups, along with our inability to update the nearly 800-item store for before both Wednesday and Thursday pickups, the inventory is often inaccurate. 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*. If you don't see something you're looking for, just ask because we might have it even if it isn't in the store.
*Note this option is not available to Delivery to Groups members.

Pickup members must order by noon on your pickup day.
Delivered share members must order by 9:30 on your delivery day.

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
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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!


 

 

We're attempting to be more green with your greens by purchasing compostable vegetable bags. Although they cost nearly four times the amount of the evil, eco-hating, polluting, earth-killing bags (was that too much?), we think good old Mother Nature is worth it.Read more
Pickled eggs don't just belong in creepy old taverns or scary country stores, they belong on your dining room table! And you can add a bit of glamor and mystique with hardly a lick of effort on your part. Thanks to our farmers who make fabulous pickled products for us, you can sneak in your peeled hard-boiled eggs and take advantage of full flavor (and take full credit)! Pink pickled eggs make everyone happy.Read more
It's lettuce season. This is the time of the year when organizing a combined CSA gets difficult. When everyone who grows lettuce for us has lettuce ready, and we have committed to buying their lettuce, we all get a little tired of salads. Now you may wonder why we would commit to purchasing lettuce from so many farmers, and that's a good question, with a reasonable answer: the weather makes us do it.Read more
Sometimes when we hear "wilted lettuce", we feel a little sad, knowing that the poor lettuce is thirsty and has been out in the heat too long. But this wilted lettuce recipe is a cause for celebration, and we'll celebrate by eating it!Read more
This recipe was made up after the fact, based on very fuzzy recollections from a tropical vacation on a boat several years ago, along with another recipe for Mushroom-Polenta Collard Rolls I found online. I adjusted the recipe based on what we did, as well as can be remembered. What I do remember was that this was delicious. Since we have a variety of greens in the shares, I would say that Swiss chard would make a great substitute.Read more
This delicious, simple, 20-minutes-to-make, two-minutes-to-eat recipe is messy and not really as much of a wrap as it is a pick it up and stuff it in your mouth thing. Fun and addictive. I'm already looking forward to leftovers...Read more
Binomial Name: Allium sativum L. When we found out the garlic scapes were ready, we were fairly giddy with excitement, what with garlic being our favorite vegetable and all. Garlic scapes are the above ground stalk and seed head of the hardneck garlic bulb. Scapes are often harvested about three weeks before the head of garlic reaches maturity. Removing the scape makes for a bigger garlic bulb.Read more
Miso paste is an amazing little gem to use for the base of salad dressings and marinades. It's a fermented soy paste that is salty and full of that earthy umame flavor--especially when made with mushrooms, like Ozark Forest's Mushroom Miso Paste. Try this delicious recipe as a salad dressing or veggie dip, or as a marinade for fish or meat.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