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WEEK 42 | 11/3-11/6
Adjustments & additions deadline is Saturdays at 11PM.

Asian pears from Oriana's Orchard
Pink lady apples from Klug

Bok choy from our farm
Chard from our farm
Kale from Smits

Lettuce mix from our farm
Magenta lettuce from our farm
Mixed Asian Greens (red tatsoi, koji & komatsuna heads) from our farm
Spinach from our farm

Carrots from our farm
Red & gold beets from farmer Levi via Fifth Season
Hakurei turnips (topped) from our farm
Leeks from Driftless
Fennel (with tops) from Driftless

Red, white & yellow onions from Springdale
Red & gold potatoes from Springdale and Angelic Organics
Shallots from farmer Levi via Fifth Season

Green sweet peppers from our farm (just like a green bell pepper), Wild Coyote, & Angelic Organics
Habaneros (super spicy + sweet) from Driftless
Hot banana peppers (very spicy) from Driftless
Jalapenos (very spicy) from Driftless
Lemon drop peppers (lemony and spicu) from Driftless
Poblano peppers (mild) from Driftless
Super sweet peppers from our farm (a few green spots here and there, still just as sweet), Wild Coyote, & Angelic Organics

Carnival & buttercup squash from Springdale
Butternut & Spaghetti squash from Angelic Organics
Pie pumpkins from Smits


Spare ribs from Jake's Country Meats
Organic Monterey Jack from McCluskey Bros.
Smoked Whitefish Chèvre from Door County Creamery
Garlic pickled mushrooms from River Valley Ranch
Chive blossom vinegar from Bushel & Peck's
Bourbon barrel aged maple syrup from Chicago Maple
Organic blueberry apple juice from Pleasant Hills Blueberry Farm
Mushroom and Sweet Potato Burger from River Valley Ranch

Can't get enough? The above products are available in our storefront.

Aronia berries (frozen) from Bellbrook
Blueberries (frozen) from Joe's
Cheese curds from Farmer John (plain, dill, garlic, jalapeno)

Coffee from Gaslight
Eggs from Finn's

Rolled oats & popcorn from Brian Severson
Salsa (garden tomato, tomatillo, chipotle, fire-roasted, & habanero) from our farm - the end of our salsa! We're not cooking anymore!
Sour cream & yogurt (plain, blueberry, vanilla, strawberry) from Deerland
Sourdough from pHlour

Tamales (frozen; portabella & southwest) from River Valley Ranch
Tortillas (spelt, white, & wheat) from Gitto Farms


Whole chickens from Avrom farm. Avrom is a regenerative farm based in central Wisconsin, these birds are coming in at 3-4lbs each and are brought to us frozen, we keep them frozen for you until they are delivered. These chickens are the happiest chickens you can imagine, they're really doing it right. We've known Hayden, the founder of the farm, for years and are so proud to finally be sharing his meats with you! We also got some of their raw (dehydrated) dog treats, your dog will go bonkers for these.

greenish red peppers
Tons of fun fall veggies for all, plus all the greens you could ever want. Leeks, poblano peppers, fennel and hot peppers from Driftless this week to spice things up. Still tons of peppers, but, this week, next week, and possibly the week after will be your last change to scoop them up for the rest of the year, so be sure to enjoy them while you can. We have offered them in two categories - green and mostly red - the super sweets might have a green top or area, but will be just as sweet. The greens are just like a bell.

On the farm, despite a wet week, we've got tons of carrots now and our spinach is just starting to come in - we have a small harvest for this week. It won't be as sweet as the the super sweet spinach you might remember from last year or years past since this is an early harvest. Don't worry, it will sweeten up as it gets colder - spinach loves the cold! The process of it freezing and defrosting in the ground makes for super sweet, hearty, dark green leaves you can't stop eating. For now, super nutrient-dense, deliciously green spinach will do just fine in holding us over.

We're in deep planning mode over here for your upcoming holiday season boxes as well, doing our best to make sure your tables are as bountifully stocked as ever. We won't have turkeys, but we'll sure have tons of meats and items to stock your table. Speaking of planning mode, you will be receiving your delivery that week a bit earlier - we'll be delivering from Monday through Wednesday, instead of Wednesday through Saturday. We'll be assigning the schedule soon and will be sure to let you know when you'll be able to see your assigned day in your account.

Last note, our pals at River Valley Ranch are experiencing some distribution issues, so we are going to be out of shrooms for the next few weeks! Working on finding other suppliers we trust in the meantime to fill in some gaps, we'll keep you posted.

Tomato Mtn




There's a reason they say you should eat for the season, and friends: it's squash season. Here's a little fun-fact rundown on all those gorgeous gourds (but don't just stare at 'em, eat 'em!). 
+ one cup provides a day's worth of Vitamin A
+ originally bred from the crookneck squash
+ name originates from its creator calling it "smooth as butter, sweet as a nut"

+ loaded with potassium and dietary fiber
+ close family to zucchini
+ also known as sweet potato squash/peanut squash/Bohemian squash

+ packed with Vitamins C, E, and K
+ name originates from Greek pepon which means "large melon"
+ grown on every continent except Antarctica

+ bigtime dietary fiber and beta-carotene provider
+ also called a turban squash
+ can take the place of sweet potato in any recipe

+ rich in minerals like iron, calcium, and zinc
+ can be the winter low-carb pasta of your dreams
+ the seeds, when ground and mixed with water, are often used to eliminate tapeworms

+ rich in vitamins A and C, high in antioxidants
+ nutty, buttery, sweet, sized like an acorn, speckled like a delicata
+ amazing with the bourbon barrel aged maple syrup



There's pretty much room to slide a squash into everything you eat. Have some curried spaghetti squash fritters as an appetizer. Hit your creamy cheesy quota with a delicata gratin. Grab a buttercup squash and your gochujang for a sweet n' savory roast. Or, blow your own mind and make this luxuriously decadent baked butternut cacio e pepe wannabe, adapted from a Rick Martinez recipe. 

1 butternut squash, peeled+seeded+thinly sliced
1 bunch swiss chard/kale, stems removed and chopped to bite-size
3 oz grated parmesan 
3 oz shredded butterkase
4 tbsp butter, melted
1 garlic clove, minced
1 small leek, thinly sliced
1 tsp salt
1 tsp freshly cracked black pepper 

Crank your oven to 400 degrees. In a large bowl, mix together your garlic and melted butter, then toss everything else in there until everyone is buttered up real nice and good.

Slide everything into a large, medium-deep pan, then cover with foil and bake for 45 minutes, removing the foil half-way through. Top with more shredded cheese (because you deserve it), look yourself in the mirror, and give yourself a thumbs up because you're a gosh dang CHEF. 

You're right, it's not just baked pasta season, it's soup season. Slice into your stores of acorn squash and make this soul-saving squash stew, riffed from an Andy Baraghani recipe. 

1 acorn squash (could also use delicata!), scooped and sliced into inch-thick wedges
1 onion, thinly sliced
6 garlic cloves, thinly sliced
1 small knob of ginger, peeled and thinly sliced
2 cups kimchi, chopped + some jar juice
2 tbsp shoyu
6 cups broth (we made a veggie broth with frozen cobs from this summer's amazing sweet corn, but you can use any broth you'd like)
2 cups cooked white navy beans

In a big ol' pot, combine everything but the beans. Let everything come to a boil, then simmer for about 20-30 minutes until the squash is almost fall-apart. Add in your beautiful beans, then keep cooking for another 15 minutes so they can soak up that good good. Pour steaming hot into your bowl, top with thinly sliced scallions (and an optional raw egg us), and live your soupiest life. 



Yes, a pumpkin pie is always an option, and it always should be. But sometimes you're not in the mood for a whole entire pie.

Perhaps you'd like to have a sweet little morning squash with some pumpkin oatmeal. Maybe a butternut squash pudding is what tickles your fancy, or you'd like to snuggle into some sweet roasted delicata  with maple syrup (the bourbon barrel-aged offering in your box this week would be perfect) and maple sugar subbed in for brown sugar. Or maybe, just maybe, you'd like to be a little "extra" and make crispy crunchy spaghetti squash funnel cakes

1 spaghetti squash
3/4 cup rice flour
1/2 tsp kosher salt
1 1/2 tsp holiday spice blend 
sunflower oil, for frying
powdered sugar for topping

Preheat your oven to 375 degrees and slice your squash in half, laying it facedown on a lined baking sheet and piercing it all over with a sharp knife. Roast squash in the oven until it fully gives when you press down on it, about 30-45 minutes. Scoop out your seeds (and save for future roasting!), then shred out your squaghetti (yeah we said it) onto paper towels to dry.

In a large, deep saucepan pour in about 2 inches of oil and heat it up (if you have a fancy schmancy thermometer, you're lookin' for 350 degrees). Mix your dry ingredients, then toss in your squash strands to coat, separating little bunches to fry.

When your oil is hot hot hot, work in batches; dropping handfuls of squash strands into the oil and turning them occasionally until browned and crisp (~2 minutes). Set them on a paper towel to dry, tap powdered sugar over the top like a sweet little blessing, and enjoy the tasty reward of your at-home squash fair. 


As you may already know, we have an incredible selection of meats in the store for you right now! We are really selective about what meats we carry because we always want to be sure we're bringing the best to your door, and that means partnering with vendors that take great care of their animals.

Jake's is one of those partners, and their spare ribs and pork chops are so dang delicious that a simple marinade will make them the instant stars of the dinner spread. What's that? You need some marinade inspo? We got you.

Rubs for your ribs
+ A classic dry rub
+ An herby rub that'd be great on chops as well (you did dry and save some of those incredible herbs, right?)
+ A rich and smoky coffee & chile rub composed of:

1/4 cup finely ground Gaslight coffee
1 bottle Sweet Chilifire spice blend 
2 tbsp salt

Marinades for your chops
+ A goes-with-anything marinade that can cast this exquisite balsamic vinegar in the starring role
+ A Korean-style marinade 
+ A mouthwatering mustard & vinegar marinade made with:

1/3 cup poblano mustard 
1/4 cup chive blossom vinegar
1/4 cup olive oil
1 clove garlic, minced
1 tbsp each dried rosemary and sage, chopped fine 1tsp salt
1 tsp cracked black pepper


Please note that the contents of your box are subject to change based on a variety of factors. The majority of what we provide is harvested after we send this email, farming is an inexact science, and we feel strongly about the importance of sending only the best produce your way. Regardless of variety, we are sure to meet the expected value per week in each box, and will do our best to provide reasonable substitutions whenever possible.


We recycle boxes, freezer sleeves, & plastic bags

If you cannot or do not leave a cooler out for your delivery, please be sure to leave out for your delivery driver both the wax boxes your produce arrives in and any clean freezer sleeves you might receive with your items.

Boxes, freezer sleeves: are not recyclable and they may be used dozens of times. Returning your boxes and freezer sleeves enables us to provide more accessible pricing and helps the earth.

Plastic bags: please rinse, dry, and leave for your driver. We will recycle them for you at the appropriate facility.

We greatly appreciate you recycling all other items on your own.


Your delivery date is based on your address.

Your delivery date is based on your address. Deliveries happen from 10AM - 7PM on Wednesday - Friday and 7AM - 3PM on Saturdays. We will text upon arrival. If you are not home during your usual delivery time, please contact us to make additional arrangements.


Please prepare for deliveries.

If you will not be home to receive your delivery, please leave out a cooler (with an ice pack)! It protects the veggies from excess heat and freezing cold, keeps them safe from critters, and allows your driver to empty your box and return it to the farm.


Please be in touch right away with any issues. 

Questions, comments, ideas, suggestions? Please let us know. Urgent issue? Please
let us know right away. We'll do our best to address the problem immediately.


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