We're in our final week of our March Madness Veggie Playoffs! Will sweet corn or salad mix come out on top? Vote by Monday to be included in the drawing for a $10 credit in our store.
We're getting close to beginning sign-ups for Summer CSA. However, I have some bad news to share. Local Line, the company that we are switching to for our order management, doesn't yet have their software ready for CSA management. As you can imagine, there is a ton of work that goes into developing new software. We have decided to go ahead and switch to Local Line beginning in June, but we will no longer have a traditional CSA with a prescribed box. Because most of our members have grown to love the customized boxes, you will have an empty cart to fill with the items that you choose every week. We wanted to create a standard share (like CSA used to be) but then allow you to add and remove products as you customize it, but the software isn't ready yet to allow that. Look for an email soon with info about registering for an account on our Local Line store.
This Week's Features
New Vendor: Introducing Tait Farm Foods with organically-grown jams and jellies. Tait Farm Foods is comprised of 8 acres of certified organic vegetables, fruits, and greenhouse production outside of State College, PA. Marian and Elton Tait purchased the farm in 1950. They were both Penn State graduates working for Agricultural Extension. Their new hobby farm was just the place to raise their 3 children and develop a U-Pick farm. After weeks of rain in 1986 left fruit unpicked, the family picked it and began to make jarred food.
Hazy Hollow Farm and Mickley Organic Farm have updated pork inventory, including hams and ham steaks for Easter. Or choose sausage and bacon for breakfast.
New Pet Product: The Way Nature Intended is offering Chicken Feet Dog Chews. Your best friend will love these all-natural dehydrated chicken feet that are full of collagen. In a 2-pack or 5-pack.
Vera Pasta is back in stock in all shapes and flavors.
Philsons Bushel & a Peck Farm: We wrapped up maple season this week with our last boil before the trees began to bud, which gives a bad flavor to syrup. Now we have to finish cleaning all of our equipment and put it in storage until next year. Our inventory on all of our bottled syrup and maple products is getting low, so next we turn our attention to replenishing that. We had almost 70 lambs born this year, but sadly we have bald eagles that have been attacking them. We moved our sheep to a different pasture where we can keep a closer eye on them, and that has helped curb the losses. Close to ten calves have been born to our cows so far this spring.
We have a litter of puppies that are looking for new homes. They are nine weeks old, a mixture of blue heeler and Jack Russell terrier. These dogs are devoted to their people and full of energy. Three males and one female left. **Free to good homes** because this litter was not planned (a friend was visiting and accidentally left a gate open). Let me know if you or someone you know is interested.
Coffee Cake with Tait Farm Fruit Spreads will make a great weekend breadfast treat.
Want to add a gourmet twist to a simple grilled cheese sandwich? Try these cheese and jam pairings from Tait Farm.
I can't remember where I got this simple recipe, but it results in tender, flavor-packed chicken. Serve it with veggie sides or add some rice or cauli rice, or make Mexican tacos with it:
Instant Pot Maple Lime Shredded Chicken
|4||pounds||skinless, bone-in chicken breast|
|2||tablespoons||freshly squeezed lime juice|
1. Place chicken breast bone side down in Instant Pot. Combine salt, lime juice, maple syrup, and cilantro in a small dish. Pour over chicken.
2. Close and lock lid. Cook on MANUAL for 25 minutes. Allow pressure to release naturally.
3. Remove chicken from bones and shred. Return to cooking juices and reheat.