How Does This Work?
Every week, we visit local farms, talk with the farmers, and purchase the freshest, yummiest food. We support farmers who nurture their soil, strive for sustainable farming practices, and don't use harmful or questionable products. Each week, you choose a la carte from the list of available food and pay for what you choose. We pack your share into reusable containers and you get your food. You, in turn, leave us the empty containers from last week's order and arrange payment. It's that simple!
To assist in your enjoyment of local produce, we will share storage information, preparation tips, recipes and ways to use new foods via this blog.
Sometimes, customers will have the option of adding eggs, honey, meat, cheese, mushrooms, bulk fruits, and other foods to their orders. Monthly, we order dry goods and food staples from Neshaminy Valley Natural Foods (based in Philidelphia, PA). These additional options are called Special Orders.
Is the food organic? Organic is such a key word these days. We go for local first, choosing farms that are as close as possible to the LaPlata area. Whenever there is an organic option, we will go with that. After that, we look for farmers who use IPM (integrated pest management), composting, and other sustainable practices. If you would like your food to be strictly organic, just let us know when you become a customer!
There are three membership options:
I) Weekly delivery to your home - cost $12/month + mileage charges
II) Weekly pickup at my home - cost $12/month
III) Special Orders Only - cost $5/order
Review of Earth Dinner #1
Our first Earth Dinner was great fun and fabulously delicious! Eleven people including my family gathered together to celebrate locally grown and homemade food while talking the night away. We feasted on roast turkey (25 mile), herbed sweet potatoes (0 mile), honey whole wheat bread (wheat was from Pittsburgh, honey was 15 mile), fruit salad (not sure), tomatoes and mozzarella with basil (15 mile), rosemary and honey potatoes (15 mile), local sangria (~80 mile) and sweet white wine (~45 mile), and watermelon sorbet. It felt like Thanksgiving! Here are some recipes to get your mouth watering ...
Watermelon Sorbet
- Cut the flesh off a fair number of watermelon slices
- Remove seeds
- Cut watermelon into chunks and place in blender
- Puree till smooth and pour into short, fat container (you want as thin a layer of watermelon as you can)
- Freeze for several hours
- Remove from freezer, break into chunks again, place back in blender, and puree again (you might have to give the watermelon a few minutes on the counter before you can get it out and break it up)
- Serve in beautiful glasses, preferably chilled
Herbed Sweet Potatoes
- Clean and cut up sweet potatoes into bite size pieces
- Drizzle olive oil, sea salt, thyme, and (what other herb?) over sweet potatoes - to taste
- Bake at 400 degrees F for 30 minutes uncovered, stir half way through
Rosemary and Honey Potatoes
- Clean and cut up 10-12 red potatoes into bite size pieces (8th should work)
- Drizzle honey, olive oil, sea salt, pepper, and rosemary over potatoes - to taste
- Bake at 425 degrees F for 45-55 minutes uncovered, stir half way through
Enjoy!
1 comment:
The other herb on the roasted sweet potatoes was oregano.
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